Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Just 10 ingredients required, no bake, and entirely vegan and gluten-free.
Prepare a cheesecake pan (I prefer this 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 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 and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth - up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.
Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut yogurt for tanginess, or lemon or orange zest for citrus flavor.
Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap or wax paper and freeze until firm - about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.
Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries.
Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.
*Nutrition information is a rough estimate calculated with the oil and without additional toppings.