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Easy No Bake Cheesecake Recipe! An authentic, raw, vegan, gluten-free cheesecake recipe made with soaked cashews plus other healthy ingredients. Hard to believe, I know. But trust me when I say it’s so simple and deliciously satisfying you’ll be making it over and over again.
Why cashews? Let me explain. When soaked and blended, cashews create a creamy, neutral flavor base that works as a cheese alternative in popular dairy-free and vegan recipes. If you’ve followed the blog for a while, you’ve seen other recipes where I use cashews as an alternative to cheese:
Mexican Tostadas with Cashew Sour Cream
Half-Baked Key Lime “Cheesecake”
However, if you’re not into cashews or have an allergy, try searching for cashew-free (that’s a real term, btw) cheese alternatives in other popular food blogs like The Minimalist Baker which I’m a huge fan of, btw! I think Dana is a total genius when it comes to flipping recipes. I encourage you to check her out.
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Ok, back to cashews! These days, you can find cheese alternatives made with all kinds of ingredients but for me, the closest in flavor and consistency is definitely soaked cashews.
This weekend I had a craving for cheesecake but zero intentions of going to the store or digging through old recipes. Lazy weekends are the best weekends, don’t you agree?
I decided to use
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The result, a better-for-you dessert recipe packed with healthy fat and protein that is also delicious and satisfying. Plus:
creamy
refreshing
and pretty darn close to the real thing without the unhealthy sugar high and yucky crash after.
Follow my recipe or make it your own by swapping raspberries for blueberries or strawberries, anything goes.
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If you try this recipe, let us know by leaving a comment below. Your comments are so helpful for us and other readers. Also, don’t forget to share your food pictures on INSTAGRAM and tagging us with hashtag #ourflipsidelife. We’d love to see it!
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