No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)

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 (Gluten Free, Paleo + Vegan)

Ingredients
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
  1. 3 oz. dark chocolate I used 72%
  2. 1/3 cup canned coconut milk

Instructions
  • 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.
  • In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  • Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  • Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.