This may be the vegan cheesecake of our dreams:
- Date-walnut crust with a pinch of sea salt
- Creamy cashew-coconut filling infused with black tea, chai spices, and fresh ginger
- Naturally sweetened with maple syrup
- Topped with Coconut Whip and Vegan Caramel Sauce for the ultimate dairy-free, gluten-free dessert.
Let us show you how it’s done!
This recipe is simple, requiring just 10 ingredients you likely have on hand right now!
It starts with a crust made of raw walnuts and fresh medjool dates and just a hint of sea salt.
Press into a spring-form pan (or small baking dish) and freeze.
Next, soak your cashews and start infusing your tea. We went with black tea for an intense tea flavor, and also threw in some loose chai tea spices for more flavor. But either black tea or chai tea packets / loose leaf tea will work! Just add hot water, cover, and steep for 30 minutes or more.
Then squeeze out the excess tea, drain and rinse cashews, and it’s time to blend!
For spices, we used our Go-To Caffeine-Free Chai Spice Mix*! But we also include individual spices in the notes if you’d rather add whole spices. Vanilla adds more flavor, while fresh-grated ginger adds a little kick of heat.
*Learn more about the origins of chai here!
Blend until creamy and smooth, taste and adjust flavor as needed, then pour into your prepared crust!
All that’s left to do is freeze!
We recommend freezing until firm, then transferring to the refrigerator the day of serving or setting out to thaw ~1 hour before serving for best texture.
You don’t want it to be as cold as ice cream, but you don’t want it to be as warm as, say, pudding or mousse. The in-between is just perfect.
We hope you LOVE this cheesecake! It’s:
Dairy- and Gluten-free
& SO decadent and rich
This would make the perfect no-bake, impressive dessert for the holidays and beyond. It’s quickly becoming one of my favorite cheesecakes I’ve ever made! And that’s saying a lot considering we’ve made (and sampled) a lot!
More Holiday Dessert Ideas
- Raw Carrot Cake with Vegan Cream Cheese Frosting
- Vegan Gluten-Free Pumpkin Pie
- The Best Vegan Apple Crisp
- Caramel Apple Cheesecake Tart
- Mini Vegan Pumpkin Pies (OMG — so cute!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
No-Bake Vegan Chai Cheesecake
- 1 cup medjool dates (packed, pitted // pitted before measuring)
- 1 ½ cups raw walnuts (or sub raw almonds or rolled oats)
- 1 pinch sea salt (optional)
- 1 ¾ cups raw cashews
- 2/3 cup boiling hot water
- 3 black tea bags or chai tea bags (we opted for 2 black tea bags for strong tea flavor + 1 tsp loose-leaf chai tea)
- 1 cup full-fat coconut milk or cream (the higher the fat content, the creamier the cheesecake // we used Aroy-D coconut milk)
- 5 Tbsp maple syrup (plus more as needed to taste)
- 2 tsp vanilla extract
- 1 Tbsp chai spice mix (or see individual spices below* // plus more to taste)
- 2 Tbsp avocado oil (or melted refined coconut oil // adds more creaminess — if avoiding oil, omit)
- 2 Tbsp fresh grated ginger
- Soak your cashews in very hot water for 30 minutes (or in cool water overnight or for at least 4-6 hours). Then rinse with cool water, drain well, and set aside.
- While cashews are soaking, bring a pot of water to a boil, then measure out 2/3 cup or 158 ml (as original recipe is written // adjust if altering batch size). Add tea bags or loose leaf tea to 2/3 cup boiling water, cover, and steep for at least 30 minutes. This should result in a very strong tea infusion. Add more tea if the color is not deep and the flavor is not intense. When removing tea bags, be sure to squeeze/press out all the excess tea.
- While the tea and cashews are soaking, prepare a cheesecake pan (I prefer this 7-inch springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
- Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
- To the food processor, add walnuts and salt (optional) and process into a meal. Then add dates back in and blend until a loose dough forms — it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.
- Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper. Really press it down, and ensure the crust comes up the sides. Set in freezer to firm up.
- Add tea, soaked drained cashews, and all remaining filling ingredients to a high-speed blender and blend until very creamy and smooth — about 3-4 minutes, scraping down sides as needed. Taste and adjust sweetness/flavors as needed, adding more chai spice mix for spice/warmth, ginger for kick/zing, maple syrup for sweetness, or vanilla to taste.
- Transfer the filling into the crust and tap to remove air bubbles. Optional: Drizzle on a small amount of Vegan Caramel and swirl with a chopstick or knife to make a fun pattern.
- Transfer to freezer and freeze until firm — at least 6 hours, preferably overnight. The day of serving, you can transfer to the refrigerator. If serving from freezer, set out at room temperature for at least 1 hour to thaw for easy slicing.
- Serve as is, or top with a generous amount of coconut whipped cream, drizzle of vegan caramel, and pinch of pumpkin pie spice (optional).
- Store leftover cheesecake in the freezer up to 1 month (well covered/sealed for freshness). Once it has been frozen, it can be stored in the refrigerator up to 4 days. But that initial freeze is important for texture / firmness, so don’t skip.
*If you don’t have chai spice mix, sub 1 tsp ground cinnamon (cassia is best), 1 tsp ground ginger, heaping 1/4 tsp ground cardamom, 1/8 tsp ground black pepper (reduce by half for less spice), 1/8 tsp ground nutmeg, 1 healthy pinch ground clove (plus more to taste). (Measurements calculated as recipe is written / adjust as needed if altering serving size).
*Adapted from my Vegan Chai Ice Cream.