Cool down with vegan no-bake cheesecake with lemon, berries and coconut



Maria Hines: This is a decadent-tasting dessert that is also packed with nutrients. The silky texture and the spicy taste create a nice balance between fullness and brightness. You can prepare and freeze the cheesecakes so you always have them to hand when your sweet tooth strikes.


RECIPE: Vegan No-Bake Cashew Cheesecakes
Makes 16 miniature cheesecakes

Note: You must soak the raw cashew nuts in hot water on the counter for at least 15 minutes before you want to use them.

  • 3 cups of raw cashew nuts
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon peel
  • 3/4 cup of pure maple syrup or organic agave syrup
  • 1/2 cup organic coconut cream, unsweetened
  • 1 tablespoon of pure vanilla extract
  • 1 teaspoon of ground cinnamon
  • 400 milligrams full spectrum CBD or desired dosage
  • 1/8 teaspoon sea salt
  • 4 cups of different fresh berries


  • 2 cups whole cashew nuts, roasted and unsalted
  • 8 fresh Medjool dates, pitted
  • 2 tbsp coconut oil, melted, plus more for greasing
  • 1/8 teaspoon salt

1. To prepare the raw cashews (using the quick soak method): Place the 3 cups raw cashews in a medium-sized bowl. Fill the bowl with very hot water (just below the boil) and make sure the cashews are completely submerged. Soak the cashew nuts for at least 15 minutes. Drain, rinse and set aside.

2. While the cashew nuts are soaking, grease 16 muffin cases with coconut oil.

3. For the crust: In the bowl of a food processor, add the toasted, unsalted cashews, dates, coconut oil, and salt and pulse until they partially combine. The mixture becomes lumpy and pasty. Put aside.

4. For the cheesecakes: Put the prepared raw cashew nuts in a blender. Add lemon juice and zest, maple syrup, coconut cream, vanilla, cinnamon, CBD oil and salt and process on a high level, scraping the sides of the blender jar as necessary until they are very smooth, approx. 8 minutes of the blender depending on the power.

5. Place about 2 tablespoons of the crust mixture on the bottom of 16 muffin cases and press down firmly and evenly with the bottom of a shot glass or your fingertips. Pour or spoon about 3 tablespoons of the filling over the top of each crust and fill the cups evenly. Tap the muffin tins on the counter a few times to smooth and smooth the tops. Cover the muffin tins with plastic wrap and place in the freezer until the cakes are glossy and firm, about 2 hours.

6. To loosen the cheesecakes, place the muffin tins in a shallow basin of hot water for 1 minute. Remove the tins, then run a hot, thin, serrated knife around the edges of the muffin cups to loosen the cakes and let them pop out. Let the cakes thaw and soften at room temperature for about 10 minutes before serving. Cover with fresh berries and serve. Leftovers from cheesecake can be stored in the freezer for up to 2 months.

If you love this recipe as much as we do, check out The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros.



About Author

Leave A Reply