Vegan Nut Butter Cheesecake

This Easy No-Bake Vegan Nut Butter Cheesecake can be prepped in a few minutes, with NO soaking or blending cashews! We use nut butter to create a simple, delicious no-bake vegan cake that can be easily made cashew-free by using your favorite nut or seed butter.

Course Dessert

Cuisine American

Keyword cashew butter, cheesecake, coconut milk, gluten free, maple syrup, nut butter, paleo, vegan cheesecake

Prep Time 15

Chill time 4

Total Time 4 15

Servings slices

Author Rachel Conners

Equipment

6-Inch Springform Pan

Ingredients

For the crust

1¼ cup crunchy cookie crumbs about 2 cups whole cookies, I used Simple Mills
3 tablespoons refined coconut oil

For the filling

¾ cup (192g) cashew butter or favorite nut or seed butter of choice, just make sure it's on the thicker side!
½ cup canned full-fat coconut milk
3 tablespoons maple syrup
¼ cup (50g) coconut oil melted, use refined for no coconut flavor. Can use cacao butter instead!
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Instructions

First, prepare the crust. In a blender or food processor, pulverize the cookies until they're fine and mostly crumbs. Either blend in the coconut oil, or move to separate bowl and stir together.
1¼ cup crunchy cookie crumbs, 3 tablespoons refined coconut oil
Press evenly into the bottom of your 6 inch springform pan. A flat bottomed measuring cup can help press it into place. Set aside.
In a large mixing bowl, blender, or food processor, combine the nut butter, coconut milk, maple syrup, coconut oil, lemon juice, vanilla extract, salt, and any other flavorings, if using. I find using a blender or food processor easiest to make sure you get out any clumps of nut butter.
¾ cup (192g) cashew butter, ½ cup canned full-fat coconut milk, 3 tablespoons maple syrup, ¼ cup (50g) coconut oil, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
Blend until completely smooth, using a whisk if you're mixing it up in a bowl.
Pour the prepared cheesecake batter into the pan over the crust, and tap against the counter a few times to even it out and release any air bubbles.
Refrigerate for at least four hours, or freeze for two hours, or until completely firm.
Garnish as desired and serve chilled. Enjoy!!