Vegan White Chocolate Lemon Cashew Cheesecake
This no-bake cashew cheesecake features a rich white chocolate and bright lemon filling over a naturally sweet date-walnut crust. The creamy texture comes from soaked cashews blended with cocoa butter, creating an indulgent dessert that sets in the refrigerator. Perfect for special occasions when you want an impressive dessert without turning on the oven. The tangy lemon balances the sweet white chocolate notes, while the nutty crust provides satisfying texture contrast.
Ingredients
- 1 cup medjool dates, pitted
- 1 ½ cups raw walnutsraw almonds or rolled oats1:1
changes texture slightly
- 1 pinch sea salt
- 1 ½ cups raw cashews, soaked overnight in cool water or in very hot water for 1 hour
- 1 tsp vanilla extract
- 3 medium lemons, juice of all, zest of 1
- ¼ cup rice or almond milk, plain unsweetenedlight coconut milk1:1
adds coconut flavor
- ¼ scant cup olive oil
- ½ cup maple syrup
- ¼ cup cocoa butter
- ¼ tsp sea salt
- 1 tsp apple cider vinegar(optional)
Instructions
- 1
Process dates in food processor until small bits remain and mixture forms into a ball, then remove and set aside
- 2
Add nuts and salt to food processor and process into a meal, then add dates back and blend until loose dough forms that sticks together when squeezed
- 3
Cut parchment paper circles to fit ramekins or pan, plus two strips per ramekin in X shape at base with circle on top for easy removal
- 4
Divide crust among serving dishes and press with fingers to distribute, using small glass or spoon back to pack down and allow some crust up sides
- 5
Set crusts in refrigerator or freezer to firm up
- 6
Blend all filling ingredients until very smooth for 2-3 minutes, scraping down sides as needed
- 7
Taste and adjust flavor and sweetness as needed
- 8
Divide filling evenly among ramekins and tap to release air bubbles
- 9
Cover loosely with plastic wrap and refrigerate for 6-8 hours until set, or freeze for at least 2 hours
- 10
Run butter knife along edges and remove by tugging upward on parchment tabs
- 11
Top with coconut whipped cream and fresh berries or serve as is
Tips
If crust is too dry, add more dates while processing. If too wet, add more nut meal.
For easier removal, freeze cheesecakes for 15-20 minutes before unmolding if they stick.
Add liquid gradually when blending filling - lemon juice, maple syrup or plant milk helps achieve smooth texture.
Good to Know
Refrigerate covered for up to 5 days or freeze for up to 1 month
Can be made 1-2 days ahead - flavor actually improves after first day
Serve chilled, optionally topped with coconut whipped cream and fresh berries
Common Mistakes
Don't skip soaking cashews or filling won't be smooth
Press crust firmly or it will crumble when serving
Ensure filling is completely smooth before pouring or texture will be grainy
Substitutions
changes texture slightly
FAQ
Can I make this without a food processor?
You need a food processor for the crust to properly break down dates and nuts. A high-speed blender works for the filling.
What if I forgot to soak the cashews overnight?
Soak in very hot water for 1 hour, or boil for 10-15 minutes until soft enough to blend smoothly.
How long will this keep in the freezer?
Wrapped well, these freeze for up to 1 month. Thaw in refrigerator for 2-4 hours before serving.