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Vegan No-Bake Cheesecake

Vegan cheesecake

You can use almonds or hazelnuts for the crust, but we prefer a mix of the two. Make your own meal by processing the nuts a blender of food processor or buy it prepared.

  • Duration
  • Prep Time
  • 8-10Servings



  • 2 cups (200 grams) almond meal and/or hazelnut meal
  • Pinch of salt
  • ⅓ cup (60 grams) powdered sugar
  • ⅓ cup extra virgin olive oil, such as Colavita


  • 1½ cups (210 grams) raw cashews (soaked in boiling water for at least 1 hour)
  • 1 large lemon, juiced, about ¼ cup lemon juice
  • ⅓ cup extra virgin olive oil
  • ⅔ cup (140 grams) vegan yogurt or sour cream
  • ⅓ cup maple syrup

For Serving

  • 1 cup strawberries


  1. Lightly grease a 9-inch springform pan or tart pan.
  2. In a small bowl combine almond meal, powdered sugar and evoo. Mix until thoroughly combined. Press into serving dish and refrigerate until ready to fill.
  3. In a blender, add drained cashews along with lemon juice, olive oil, yogurt and maple syrup. Process until smooth. Taste and adjust sweetener to taste.
  4. Pour filling into prepared base, tap to release any air bubbles, then cover with plastic wrap and refrigerate to set, at least 2 hours.
  5. Before serving top with sliced or whole strawberries.