No-Bake Cashew Chocolate Cheesecake

One of the most-searched vegan desserts of 2025, and once you make it you'll understand why people go absolutely wild for it. Silky, rich, deeply chocolatey — and not a single bit of baking required. This is the showstopper you bring to every gathering.

Servings: 10

Prep time: 25 mins | Soak time: 4–8 hours (cashews) | Freeze/set time: 4–6 hours | 

Total active time: 25 mins

INGREDIENTS

• 10 ounces raw cashews, soaked overnight

• 7.1 ounces Medjool dates, pitted

• 5.4 ounces raw walnuts or pecans

• 2.1 ounces cacao powder or cocoa powder

• 0.8 cups coconut cream (thick part)

• 0.3 cups coconut oil, melted

• 0.3 cups maple syrup

• 1 teaspoons vanilla extract

• 1 pinch pinch of salt

• 2.1 ounces dark chocolate (70%+), for topping

• 2.9 ounces raspberries or cherries, to decorate

INSTRUCTIONS:

1. Soak the cashews: If you haven't already, cover 10 ounces raw cashews, soaked overnight with cold water and soak for at least 4 hours or overnight. When ready, drain and rinse them well. The cashews should feel completely soft — no hard centres.

2. Make the crust: In a food processor, blitz 5.4 ounces raw walnuts or pecans with 7.1 ounces Medjool dates, pitted and 1 pinch pinch of salt until the mixture comes together into a sticky dough that holds when pressed between your fingers. If it's too dry, add one more date.

3. Press in the base: Line a 20cm springform tin or round cake tin with baking paper. Press the nut and date mixture firmly and evenly across the bottom using the back of a spoon or your fingers. Pop it in the freezer while you make the filling.

4. Blend the filling: Add the drained 10 ounces raw cashews, soaked overnight, 2.1 ounces cacao powder or cocoa powder, 0.8 cups coconut cream (thick part), 0.3 cups coconut oil, melted, 0.3 cups maple syrup, and 1 teaspoons vanilla extract to a high-speed blender. Blitz for a full 2–3 minutes until completely, silky smooth with no lumps. Stop and scrape down the sides a couple of times. It should look like thick, glossy chocolate mousse.

5. Fill and freeze: Pour the chocolate filling over your chilled crust and smooth the top with a spatula. Tap the tin gently on the counter to release any air bubbles. Place in the freezer for at least 4–6 hours, or overnight.

6. Decorate and serve: About 20 minutes before serving, take the cheesecake out of the freezer to soften slightly. Melt 2.1 ounces dark chocolate (70%+), for topping and drizzle it over the top, then dot with 2.9 ounces raspberries or cherries, to decorate. Slice with a warm knife (run it under hot water) for the cleanest cuts. Leftovers keep in the freezer for up to 2 weeks!

Nutritional Info (per slice, 1/10): 

Calories: ~340 | Protein: 7g | Carbs: 32g | Fat: 22g | Fibre: 4g | Magnesium: 18% DV

💡 Tip: Short on time? Soak your cashews in boiling water for 1 hour instead of overnight — they'll be soft enough to blend completely smooth. The key is draining and rinsing them well before using.

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