Vegan Lemon Cheesecake with White Chocolate
A luscious, no-bake cheesecake that's secretly vegan and gluten-free, made with a date-nut crust and a creamy cashew-lemon filling with a hint of white chocolate.
- Prep1h
- Total1h
- DifficultyMedium
- Servings16
This cheesecake is a showstopper: rich, tangy, and satisfying, yet made entirely in a food processor or blender. The crust is a simple mix of dates and walnuts, while the filling is a silky blend of soaked cashews, fresh lemon, and a touch of cocoa butter for that white chocolate flavor.
It's perfect for special occasions or whenever you crave a decadent dessert that's also dairy-free and gluten-free. The recipe is flexible—you can adjust the sweetness and tang to your liking, and it sets beautifully in the fridge or freezer.
Ingredients
Crust
Filling
Converted amounts are rounded.
Method
- Place the dates in a food processor and pulse until they break down into small bits and form a ball. Remove and set aside.
- Add the walnuts and salt to the processor and process into a coarse meal. Then add the dates back in and blend until a loose dough forms—it should stick together when pressed between your fingers. If too dry, add a few more dates through the spout while processing; if too wet, add more almond or walnut meal.
- Cut parchment paper into circles the size of your ramekins, muffin tins, or pan. Also cut two strips of parchment per ramekin and lay them in an X shape at the base, then top with the circle. This creates little tabs that make removing the cheesecakes easier once set.
- Divide the crust mixture among your serving dishes and press firmly with your fingers to distribute. Use a small glass or the back of a spoon to pack it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment. Set in the fridge or freezer to firm up.
- Add all filling ingredients to a blender and blend until very smooth—up to 2-3 minutes. If it won't come together, add a touch more lemon juice, maple syrup/agave, or a splash more almond milk to help it blend.
- Scrape down the sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
- Divide the filling evenly among the ramekins (or other serving dishes). Tap a few times to release air bubbles, then cover loosely with plastic wrap and refrigerate until set—about 6-8 hours depending on dish size. To expedite, pop them in the freezer for at least 2 hours. Note: They come out much easier after being in the freezer!
- Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If not quite set, freeze for 15-20 minutes and they should come out easily.
- Enjoy as is, or top with coconut whipped cream and fresh berries (or raspberry compote)! See notes for storage.
💡 Tips
- For a quicker soak, cover cashews with boiling water and let sit for 1 hour.
- If you don't have cocoa butter, you can substitute with more olive oil or coconut oil, but the white chocolate flavor will be less pronounced.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Inspired by a recipe from Minimalist Baker