Vegan Cashew Cheesecake with Chocolate Ganache

Welcome back!

I’m sorry for the big hiatus from the blog. I got wrapped up in school work, and then exam season, and a little bit of laziness. I hope to be more active this year in here!

Anyway, I made this cheesecake quite a while back, but never got to edit the pictures, and it comes accompanied with a story. This recipe is adapted from Bakerita’s blog.

So, my brother and my nephew were coming over for dinner and I wanted to make a sweet treat for us all. The thing is, my boyfriend doesn’t like cheese, and I had my mind set up on cheesecake, so, the perfect middle ground is vegan cheesecake!

And so, it begins. I made the base, I made the cashew filling, I made the ganache, and in the freezer it goes. It stayed there for half an hour and then, I needed to remove the base of the tin.

It’s all fun and games until my baking tin slips out of my hand and my cheesecake goes ganache first to the clothes drying rack, ruining my perfectly smooth ganache!!!

Since then, I made another version of her cheesecake, with a vegan meringue topping! It was so good, my dad was a very big fan of it, ahah.

Give vegan cheesecakes a try, they’re delicious and the perfect option for those people who, somehow, don’t like cheese.

Vegan Cashew Cheesecake with Chocolate Ganache

Incredibly smooth cashew filling on a sweet walnut base with a delicious chocolate ganache, that brings this vegan treat all together!
Prep Time45 mins
Cook Time4 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: Vegan
Keyword: cashew, cheesecake, chocolate, classic, dessert, ganache, vegan
Servings: 12 servings


For the crust

  • 65 g Walnuts
  • 50 g Almond flour
  • 2 Dates pitted
  • 27 g Coconut oil
  • 1 tsp Cinnamon
  • ΒΌ tsp Salt

For the filling

  • 300 g Cashew nuts soaked overnight
  • 120 ml Coconut milk
  • 50 g Coconut oil
  • 117 ml Agave syrup or any sweetner of choice
  • 30 ml Lemon juice
  • 1 tbsp Vanilla extract

For the ganache

  • 90 g Dark chocolate I used vegan chocolate
  • 75 ml Coconut milk


For the crust

  • In a food processor, add all the ingredients and process until it becomes a dough that sticks together.
  • Distribute evenly in a greased pan (I used a 20cm removable-bottom pan) and press so it forms an even layer.

For the filling

  • In the same food processor (no need to wash) add all the ingredients and process until it becomes smooth. You can add more liquid if it takes a long time until smooth.
  • Pour the filling on top of the crust and place the baking pan on the freezer.

For the ganache

  • Chop the chocolate into little chunks.
  • Add the chocolate and the coconut milk in a microwave safe bowl and microwave fot 20 second intervals and stir in between blasts. Do this until melted and smooth.
  • When the filling is set on top, pour the chocolate ganache on top and freeze again.
  • Before serving, let the cheesecake thaw for 10-15 minutes.

If you do try it, tag @msizebite on instagram so I can see it.

Until next time,


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