Nut Butter Vegan Cheesecake

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This Easy No-Bake Nut Butter Vegan 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. Gluten-free & paleo!

I’m a major lover of cashew-based vegan cheesecakes. They’re a fabulous way for us vegans or dairy-free folks to have delicious cheesecakes, without all of the cream cheese. I have so many favorite cashew cheesecakes in my best-selling cookbook, Bakerita.

But cashew cheesecakes do have their own annoyances. Namely, soaking and blending the cashews. It requires forethought. And since cashew cheesecakes also need some time to set in the fridge or freezer, the presoak can make it a long while from when you start preparing to when you finish and are ready to eat.

Luckily, we’re solved that issue here. Instead of soaking and blending cashews, we have a new vegan cheesecake hero: nut butters!

Why use nut butter instead of soaked cashews?

The primary reasons are ease of use and flexibility.

• You don’t need the forethought of presoaking the cashews.
• No need for a high-powered blender to make the cheesecake.
• You can vary the flavor by using your favorite nut butter, instead of cashews being the only option.
• Make it nut-free by using sunflower seed butter or pumpkin seed butter!

Let’s make Nut Butter Cheesecake! Here’s what you’ll need:

• Cashew Butter or another favorite nut butter
• Full-Fat Coconut Milk
• Maple Syrup or your favorite liquid sweetener
• Coconut Oil
• Lemon Juice
• Vanilla Extract
• Salt

For the crust, I kept it simple with a crunchy cookie + coconut oil crust. You can see the full crust and filling recipe in the recipe card below!

Here’s how to make this easy vegan cheesecake:

1. First, prepare the crust and press into the bottom of your 6″ springform pan. Set aside.
2. In a large mixing bowl, blender, or food processor, combine all of the other ingredients.
3. Blend until completely smooth, using a whisk if you’re mixing it up in a bowl.
4. 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.
5. Refrigerate for at least four hours, or freeze for two hours, or until completely firm.
6. Garnish as desired and serve chilled. Enjoy!!

Customize to your tastes

One thing I adore about this vegan nut butter cheesecake recipe is the versatility. You can add a variety of flavors, switch out the nut butters, add fabulous toppings, and more to make this vegan cheesecake recipe exactly what you want it to be.

Here are some of my favorite ideas:

• Blend in freeze-dried fruit for a fruity flavored cheesecake
• Use a flavored nut butter to add tons of flavor
• Vary the crust flavor to suit your tastes
• Mix in berries or other fruit that you love
• Go crazy with toppings – caramel, chocolate, and fruit are all so good!

How to serve and store vegan cheesecake

I like serving this cheesecake straight from the fridge for a cool, refreshing treat. It will stay good in the refrigerator for about 4 to 5 days.

You can also keep it in the freezer for up to three months. I recommend wrapping in plastic wrap and/or sealing in an airtight container to avoid freezer burn.

I hope you love this recipe as much as I do! If you decide to give it a try, leave me a comment below and let me know what you thought of it! I’d love to hear how you enjoyed it, and what flavors you went for :)

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Vegan Nut Butter Cheesecake

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• Author: Bakerita | Rachel Conners
• Prep Time: 15 minutes
• Chill time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8 slices 1x
• Diet: Vegan

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Description

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.

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Ingredients

Scale 1x2x3x

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, can use whatever nut butter you like
• 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

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Instructions

1. 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.
2. Press evenly into the bottom of your 6″ springform pan. A flat bottomed measuring cup can help press it into place. Set aside.
3. 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.
4. Blend until completely smooth, using a whisk if you’re mixing it up in a bowl.
5. 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.
6. Refrigerate for at least four hours, or freeze for two hours, or until completely firm.
7. Garnish as desired and serve chilled. Enjoy!!

• Category: Dessert
• Method: No-Bake
• Cuisine: American

Keywords: cheesecake, vegan cheesecake, cashew butter, nut butter, coconut milk, maple syrup, gluten-free, paleo

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