No‑bake dairy‑free cashew cheesecake
Silky, tangy no‑bake cheesecake made from soaked cashews and coconut — set in the fridge and finished with a glossy berry compote.
This no‑bake dairy‑free cheesecake relies on soaked cashews and full‑fat coconut milk for a velvety, sliceable filling — no dairy, no faff. Its perfect for summer gatherings, birthdays or anytime you want a rich dessert with a lighter prep workload.
Make it a day ahead: the flavour mellows and the texture firms beautifully overnight in the fridge. Serve with a quick berry compote for a glossy, fresh finish that balances the creaminess.
Ingredients
- 200 g Dairy-free digestive biscuits
- 140 g Refined coconut oil — melted, divided (about 80 g for the base, 60 g for the filling)
- 300 g Raw cashews — soak before use (see method)
- 200 ml Full-fat coconut milk — use the thicker, canned variety
- 120 ml Maple syrup
- 60 ml Fresh lemon juice — about 2 lemons
- 5 ml Vanilla extract
- 0 ml Fine sea salt
- 200 g Mixed berries — fresh or frozen, to make the compote and to scatter on top
Equipment
- 23 cm loose-bottom cake tin
- High-speed blender or food processor
- Rolling pin (optional for crushing biscuits)
Instructions
Place the raw cashews in a bowl and cover with cold water. Leave to soak for at least 6 hours or overnight until very soft; drain and rinse before using.
Put the dairy-free digestive biscuits in a food processor and pulse to fine crumbs (or bash in a food bag with a rolling pin). Melt about 80 g of the refined coconut oil and mix thoroughly with the crumbs. Press the mixture firmly into the base and slightly up the sides of a 23 cm loose-bottom cake tin lined with baking paper.
Drain the soaked cashews and add to a high‑speed blender or food processor with the full-fat coconut milk, the remaining 60 g refined coconut oil, maple syrup, fresh lemon juice, vanilla extract and fine sea salt. Blend on high for about 2–3 minutes, scraping down the sides, until completely smooth and silky.
Pour the cashew filling over the pressed biscuit base, smooth the top with a spatula and tap the tin on the worktop to release any trapped air.
Chill the cheesecake in the fridge for at least 8 hours, preferably overnight, until firmly set.
Make the berry compote: put the mixed berries and a tablespoon of maple syrup and 30 ml water into a small saucepan. Bring to a gentle simmer and cook for 4–5 minutes until the berries have broken down and the mixture is slightly syrupy. Remove from the heat and cool.
Run a thin knife around the tin to loosen, release the outer ring and transfer the cheesecake to a serving plate. Spoon the cooled compote over the top and scatter extra berries before slicing and serving.
Tips
- Soak cashews for at least 6 hours (overnight is better) — this is the single most important step for a silky filling.
- Use refined coconut oil if you dont want coconut flavour; unrefined will add a tropical note.
- If your blender struggles, blend in batches and add a splash of water or coconut milk to help create movement.
- Press the biscuit base very firmly using the base of a measuring jug for an even, compact crust that wont crumble when sliced.
- Make ahead and chill for at least 8 hours; the cheesecake keeps well in the fridge for up to 4 days, or freeze slices for up to 1 month.
Substitutions
Raw cashews → Silken tofu, 450 g (blend until utterly smooth)
Stays closeFull-fat coconut milk → Plain dairy-free yoghurt, 200 g (thinner texture and tangier flavour)
Noticeably differentDairy-free digestive biscuits → Gluten-free oat biscuits, 200 g
Stays closeMaple syrup → Agave nectar, same volume
Stays close
Nutrition
Per serving · estimated
- 600
- Calories
- 9 g
- Protein
- 42 g
- Carbs
- 44 g
- Fat
- 3 g
- Fibre
- 18 g
- Sugar
- 150 mg
- Sodium
FAQ
Can I make this nut-free?
For a nut-free version use silken tofu (about 450 g) in place of the cashews and increase the coconut milk slightly; the texture will be a touch less rich but still very good.
Do I have to use refined coconut oil?
You can use unrefined coconut oil if you dont mind a coconut flavour. Refined is recommended for a neutral-tasting cheesecake.
How long will leftovers keep?
Stored in an airtight container in the fridge the cheesecake will keep for up to 4 days. Freeze slices wrapped well for up to 1 month.
My filling is grainy after blending — what went wrong?
Most likely the cashews werent soaked long enough or your blender isnt powerful enough. Reblend, adding a little warm (not boiling) water or coconut milk and scrape often; ideally use a high-speed blender.
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