No-Bake Vegan Cheesecake: 5 Ingredients

1 cup medjool dates (pitted)

1 cup raw almonds (or your choice of nuts)

For the Cheesecake Filling:

2 cups raw cashews (soaked for 4–6 hours or boiled for 15 minutes, then drained)

½ cup coconut cream (scoop the thick part from a can of chilled coconut milk)

¼ cup pure maple syrup (or agave nectar)

2 tablespoons freshly squeezed lemon juice

Instructions:

Prepare the Crust:

In a food processor, blend the pitted dates and almonds until the mixture sticks together when pressed.

Press the crust mixture evenly into the bottom of a 6–8 inch springform pan or a lined loaf pan. Set aside.

Blend the Filling:

In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust sweetness or tartness by adding more maple syrup or lemon juice if desired.

Assemble the Cheesecake:

Pour the cashew filling over the prepared crust, smoothing the top with a spatula.

Chill to Set:

Cover the pan and place it in the freezer for 4–6 hours or until firm.

Serve:

Let the cheesecake thaw at room temperature for 10–15 minutes before slicing.

Optional: Top with fresh fruit, berry compote, or a drizzle of melted vegan chocolate before serving.

Tips:

Store leftovers in the freezer for up to 2 weeks.

Add a pinch of vanilla extract for extra flavor.

Use a variety of nuts for the crust to create a unique taste.

Enjoy this creamy, dreamy, and totally vegan dessert!