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Super Easy No Bake Coconut Cheesecakes (Vegan)

  • Author: Lindsay Pleskot
  • Prep Time: 1 hour (includes time to soak cashews)
  • Cook Time: 15 minutes (to set in freezer)
  • Total Time: 1 hour 15 minutes
  • Yield: 12 mini cheesecakes 1x


A dessert you can eat for breakfast. Count me in! No Bake and Vegan.




  • 1 cup Medjool dates, pitted
  • ¾ cup walnuts, toasted
  • ¼ cup coconut flakes, toasted
  • Pinch of sea salt

Cheesecake filling

  • 1 cup Coconut cream
  • 1 cup raw cashews, quick soaked
  • Juice of ½ lemon
  • 2 tsp vanilla extract
  • Pinch of sea salt
  • 1 tbsp Maple Syrup (can also use honey if not vegan)

Top with

  • ¼ cup coconut, toasted


  1. Add your cashews for the filling to a small bowl and cover with boiling water. Soak for 30 minutes to 1 hour.
  2. Add crust ingredients to a high powered blender (I used my Vitamix) or food processor and blitz until a fine crumb consistency is achieved.
  3. Press crust ingredients into the bottom of muffin tins.
  4. Once the cashews are ready to go, add them to your Vitamix or food processor with the rest of the filling ingredients. Blend until smooth.
  5. Pour the filling into the muffin tin containers on top of the crust.
  6. Cover with saran wrap and place in the freezer to set for 15 minutes, remove and sprinkle with toasted coconut. Place back in the freezer for another hour or until ready to serve. When completely thawed these cheesecakes are quite soft so I’d suggest keeping them in the freezer and removing them 15-20 minutes before serving.

  • Category: Desserts, Breakfast, Snacks
  • Method: Frozen
  • Cuisine: Greek

Keywords: No Bake Dessert, Easy

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