No-Bake Vegan “Cheesecake” – Gluten-free + Refined Sugar-free


“Good things come to those who bake”

Even though it isn’t Fourth of July, I thought that this morning I would share one of my favorite recipes that EVERYONE can eat. It seems like in Boulder that everyone has some sort of food allergy and this recipe for a yummy dessert is accessible to everyone and very easy to make! It is also incredibly yummy, healthy and can be made for any holiday based on the fruit decorations on top!

Enjoy baking (well without the oven) and let me know how your version turns out!


Makes 9″ Springform Pan

Serves 8 to 12


8 medjool dates

1 1/2 cups raw macadamia nuts (pecans, almonds, walnuts or any combination of these will work, too)

1/4 tsp sea salt

1/4 cup shredded coconut

1 teaspoon lemon zest

1/8 teaspoon cinnamon

pinch of nutmeg


2 1/2 cups raw cashews (soaked overnight)

1/3 cup coconut oil, in liquid state

1/2 cup freshly squeezed lemon or lime juice

1/2 cup maple syrup (honey would also be really nice, just not vegan)

6 tablespoons water (you may want a little more if it is too thick)

1 tablespoon vanilla extract

Fresh strawberries and blueberries or other berries for topping

**DO AHEAD** Soak the cashews overnight the night before you are making this. Soak the dates for about 1 hour before you make the crust.

Line the bottom of a round 9″ springform pan with parchment paper; set aside. In a food processor fitted with the S blade, process the nuts, salt, coconut, lemon zest and spices until you have an almost flour-like consistency, leaving some bits of the nuts make for a nice texture. Add the dates and pulse until combined into a sticky and chunky mixture. You aren’t looking for this to be smooth, you should still see flecks of dates and the raw nuts. Press mixture into the prepared springform pan, then cover with plastic or foil and freeze until ready to use.

Once the cashews have soaked, discard the soaking water, give them a quick rinse and add the cashews to the container of a high speed blender or food processor. Add the coconut oil, lemon juice, maple syrup (or other sweetener), vanilla and water. If the mixture is too thick, add just a little more water, one teaspoon at a time. It should be a very thick mixture so don’t add too much. Once blended, pour the cashew mixture over the crust and freeze overnight, or until solid.

When ready to serve, allow the tart to thaw for 15 minutes, then top with freshly sliced strawberries and the blueberries.

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