No-Bake Vanilla Bean Cheesecake with Chocolate Ganache

This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache

For the graham cracker crust

  1. ½ cup raw walnuts
  2. ½ cup almond flour
  3. 2 pitted dates
  4. 2 tablespoons coconut oil
  5. 1 teaspoon cinnamon
  6. ¼ teaspoon kosher salt

For the cheesecake

  1. 2 cups raw cashews soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
  2. ½ cup canned coconut milk shaken
  3. ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
  4. ⅓ cup pure maple syrup
  5. 2 tablespoons fresh lemon juice
  6. 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder

For the chocolate ganache

  • 3 oz. dark chocolate I used 72%
  • 1/3 cup canned coconut milk


  • Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  • Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.