Vegan Cheesecake Recipe With No Bake Time

Raw cheesecake is nutritious, and is easy to make. All you need to prepare this easy treat is  a food processor. We particularly love raw cheesecakes because they make a great kid’s recipe, are perfect for birthdays instead of cake, and easily giftable.

After spending a bit of time in the kitchen, we came up with the best recipe for raw cheesecake. An easy 2-layer raw cheesecake with cashews. Enjoy a crumbly biscuit base and a fudgy cashew chocolate layer.

Let's dive in.


For the base

  • 4 tbsp (35g) oats
  • 2 tbsp cocoa
  • 1 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • pinch salt

For the cheesecake layer

  • 200g raw cashews, soaked for 4 hours
  • 5 tbsp plant milk of choice
  • 3 tbsp tahini 
  • 3 tbsp coconut oil, melted
  • 4 tbsp maple
  • 2 tbsp cocoa
  • pinch of salt


To decorate

  • 40g dark chocolate
  • 1 (35g) pack MiiRO Crisp-Coated Signature Chocolates with a Peanut Heart



Mix all the base ingredients in a bowl, then press into a 5” springform cake tin lined with baking paper. Freeze while you prepare the cheesecake layer.

Drain and rinse the cashews, then add to a food processor along with the rest of the cheesecake layer ingredients. Blend until smooth. 

Transfer the mixture into the cake tin, then return to the freezer for 4 hours to set. 

Carefully remove the cheesecake from the tin, then decorate with melted chocolate and the Miiro chocolates.



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