Cashew Maple Cheesecake

Beautiful, indulgent – and oh so easy! This cashew-based cheesecake requires no baking, just a couple of hours to firm up. No fuss, no mess – just pure cheesecake goodness!


The Recipe

For the base:

  • 250g plain hobnob biscuits (or any oaty biscuit)
  • 100g vegan butter or coconut oil

For the cheesecake:

  • 1.5 cups raw cashews – soaked and drained*
  • 1/3 cup melted coconut oil
  • 3/4 cup full fat coconut milk (use the thick cream at the top before shaking the can)
  • 1/2 cup maple syrup
  • Juice of one lemon
  • Blueberries (optional)

* To soak, place cashews in a bowl and cover with boiling water. Leave for one hour, then drain.


  1. Break the hobnobs into small chunks, and blitz in a blender until fine crumbs are formed.
  2. Melt the butter or coconut oil over a gentle heat in a pan, then combine in a mixing bowl with the biscuit crumbs.
  3. Your mixture should hold it’s texture when pressed together. If it’s too dry, add a splash of dairy-free milk. If it’s too wet, add a few more hobnobs to the blender.
  4. Grease a shallow cake tin with some more vegan butter.
  5. Scoop the mix in, spread out and use the bottom of a glass to create an even, compact base for your cheesecake.
  6. Combine the rest of the ingredients in a blender, and whiz until smooth and creamy. This could take a few minutes – the smoother the better!
  7. Taste and adjust for sweetness.
  8. Pour the cheesecake mixture onto the biscuit base, and tap gently on your work surface to ensure an even finish.
  9. For the optional blueberry topping, add a handful of blueberries to a pan and simmer with a splash of water for a few minutes until a rich, purple liquid is formed. Drain the resulting sauce into a bowl. Drizzle over the top of your cheesecake, and use a toothpick to create some pretty swirls!
  10. Cover with cling film and freeze until hard – about 6 hours. Once set, allow to thaw at room temperature for about 10 minutes before serving. You can then keep it in the fridge for that perfect cheesecake texture.

Fancy taking a look on Instagram?


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