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Impress Your Friends With This Vegan No-Bake Cheesecake

Gabrielle St.Claire, M.S.
mbg Contributor By Gabrielle St.Claire, M.S.
mbg Contributor
Gabrielle St.Claire has a B.S. in Nutrition and Dietetics from NYU and a M.S. in Nutrition and Health Sciences at Brooklyn College.

Raw desserts might evoke a feeling of anxiety to less savvy cooks, but I promise this recipe is an easy one. It also offers endless flavor options—if you’re not a huge blackberry person or are craving chocolate, you can modify the toppings to suit your mood. If there's one recipe that's sure to be a game-changer, this is it. Make it for your next barbecue or picnic to wow even non-vegan friends.

Lemon Blackberry Cashew Cheesecake

Makes 6 muffin pan-sized cheesecakes



For the crust:

  • 1/2 cup dry nuts (pecans or almonds would work)
  • 1/2 cup dates
  • 2 tablespoons shredded coconut
  • 1 teaspoon cinnamon

For the filling:

  • 10 ounces raw cashews (soaked for a few hours)
  • 1/2 lemon, juiced
  • 2 teaspoon lemon extract
  • 4 tablespoons agave (as desired)
  • 1/2 cup coconut cream
  • 1-2 packages of blackberries


  1. In a food processor blend the nuts, dates, shredded coconut, and cinnamon. Press the crust into the bottom of a muffin pan.
  2. Take the soaked cashews and blend in a food processor with lemon juice, lemon extract, agave and coconut cream. Scoop from the food processor and place evenly on top of the crust.
  3. Take a handful of blackberries and pulse in a food processor and swirl into the filling mixture. (This gives it a tie-dye effect.)
  4. Freeze for 60 minutes. Top with fresh fruit and enjoy!

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