Wife Mama Foodie

Making Healthy Taste Good

Vegan No-Bake Cheesecake with Fresh Fruit

A creamy, vegan no-bake cheesecake is topped with slices of fresh figs. It’s vegan, paleo friendly, and free of dairy, grains, gluten, and eggs!

Vegan No-Bake Cheesecake With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!Vegan No-Bake Cheesecake With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!
Growing up, one of my favorite store-bought treats was fig newtons. I just loved that soft cookie coating with the sweet, crunchy filling! When I saw fresh figs in the store for the first time a while back, I snatched them up quickly and looked forward to getting home and enjoying that taste I remembered as a child.

Just an FYI, fresh figs do not taste like fig newtons.

Vegan No-Bake Cheesecake With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!They have more of an earthy, slightly sweet flavor that is very unique on its own. They may not taste like that chewy cookie we remember, but they’re still delicious and always make a beautiful presentation. They were also perfect atop this creamy, no-bake “cheesecake” and the light taste of cinnamon in the filling really complemented it well.

I refer to this dessert a cheesecake, even though there is nothing “cheesy” in here. The base of this filling is actually made of cashews, but when blended with the other ingredients and then given a “tang” from raw apple cider vinegar and lemon juice, you get everything you love about cheesecake, without the dairy, grains, gluten, or eggs! It’s so delicious and has my picky kids’ stamp of approval, which must say something. They are, after all, my children and are bona fide little foodies! 🙂

Vegan No-Bake "Cheesecake" With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!
Now I know figs aren’t the easiest fruit to find at times and even if you can find them, they can be costly. Feel free to substitute another fruit in place of the figs, such as strawberries or kiwi slices, or even just omit the sliced fruit before freezing and just serve with fresh fruit.

This raw cheesecake sets in the freezer, but you’ll want to give it plenty of time to soften before serving. A slice of popsicle for dessert just isn’t as appealing!

Vegan No-Bake "Cheesecake" With Fresh Fruit | Paleo and free of gluten, grain, dairy, and eggs!
If you make this dessert, be sure to tag #wifemamafoodie on Instagram so that I can see your creation! I hope you enjoy this healthier take on cheesecake!

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Vegan No-Bake

No-Bake Vegan Fig Cheesecake
 
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A creamy, cheesecake-like dessert topped with slices of fresh fruit. It's no-bake, vegan, paleo friendly, and free of dairy, grains, gluten, and eggs!
Author:
Recipe type: Dessert
Serves: 9-inch cheesecake
Ingredients
CRUST:
CHEESECAKE:
  • 4 cups raw cashews, soaked overnight in the fridge*
  • ½ - ¾ cup milk non-dairy milk (I used half unsweetened almond and half full-fat coconut milk)
  • ½ cup pure maple syrup
  • ¼ cup melted coconut oil
  • 3 tablespoons raw apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • ½ - 1 teaspoon ground cinnamon, to taste (optional, you can omit if another fruit is used)
  • 8-10 fresh figs, sliced (You can use another fruit, like strawberries or kiwi, or just omit fruit on top for vanilla cheesecake)
Instructions
  1. *If you are pressed for time, you can soak the cashews in boiling hot water for 1 hour instead.
CRUST:
  1. In a food processor, combine together the dried dates, nuts, and salt. Pulse until coarsely ground and mixture holds together when pressed. Press into the bottom of a 9-inch springform pan. This mixture is pretty fool-proof so if your mixture is too sticky blend in a few more nuts, if it's not sticky enough, blend in more dates.
CHEESECAKE:
  1. Drain soaked cashews and rinse with clean water. Into a clean food processor, add drained cashews, ½ cup milk, maple syrup, coconut oil, cider vinegar, lemon juice, and vanilla. Blend together until smooth. Add the extra ¼ cup milk if your mixture is too thick to blend. If you're going to add cinnamon, add a little at a time and taste after each addition until you are happy with the flavor.
  2. Pour the creamy filling into the springform pan and spread evenly over the crust. Top with sliced figs, cover the pan with foil and put into the freezer for several hours to overnight.
  3. To serve, carefully remove from the springform pan while frozen and place onto your serving plate. Let sit at room temperature for 10-15 minutes before cutting. If cheesecake is still firm, it's easier to cut. Run a knife under hot water and dry to help cut through the cold cake. Continue to let cheesecake soften for another 10 or 15 minutes before serving. Store any leftovers in an airtight container in the freezer.

 

Reader Interactions

Comments

  2. Sabrina D says

    Hey 🙂
    I just wanted to leave you a comment to tell you that I tried this recipe yesterday and it all worked out well.
    This was my first try on a vegan no bake cheesecake and I was positively surprised how similar it tastes.
    The topping is so nice and creamy but the crust was what crazy delicious I can’t put it into words. So simple and so much better than any store bought cake base.

    I also think this was the most expensive cake I ever made 😀 Totally worth it ^^

    Thanks for sharing,
    Sabrina

    Reply

    • Joscelyn | Wifemamafoodie says

      Thank you for taking the time to let me know, Sabrina! Im a big cheesecake fan, so it was important for me to create a similar tasting dairy-free version 🙂 I’m so glad you enjoyed it and truly appreciate your feedback! Have a wonderful day!

      Reply

  3. Becki S says

    Oh my goodness this looks so tasty. And too funny about the figs, I actually had my first fig on the fourth of july and I was dissapointed it didn’t taste like fig newtons!

    Reply

  6. Rae says

    This looks delicious even with the figs (I’m not a fig fan). Going to attempt this and see if the cheesecake lover’s in my family will eat this. Thanks!

    Reply

  9. Kimberly/TheLittlePlantation says

    This cake looks gorgeous! You sre such a talented baker.
    Also congrats on that feedfeed feature. Cool stuff.
    Finally only got 1 hour a day internet but I love popping by here. Totally worth it and already planning a figgy dessert for when I get home after seeing this

    Reply

    • Joscelyn | Wifemamafoodie says

      Thank you so much, Kimberly! It was a lovely surprise to be featured. I love baking mainly because I have such a sweet tooth and I thoroughly enjoy the fruit of that labor. I just wish I had a big fig tree in my backyard so that I could make all figgy recipes I want 🙂 Can’t wait to see what you end up making with your figs! I’m missing your delicious posts, but I hope you’re enjoying your vacation! Take care, friend!

      Reply

  11. Tanya says

    Oh. My. God. I need to make this! This looks like heaven on a plate! I have a few vegan friends and I am currently on a low-carb diet myself, so this recipe just seems the perfect party snack! I have pinned this recipe so I will always be able to find it back. Stunning pictures by the way!

    Reply

    • Joscelyn | Wifemamafoodie says

      Thank you for your kind words, Tanya! We as a family are not vegan, but we all enjoyed this dessert. I like the fact that it’s full of wholesome ingredients and not a guilty pleasure. Please let me know how you like it!

      Reply

  15. Andele says

    Joscelyn, this looks delicious!! You are SO creative! I’ve never seen figs on a cheesecake. I love cheesecake but have never tried a vegan recipe…I might just have to now;-) Now I want cheesecake, haha! Thanks for posting, always look forward to seeing your creations!

    Reply

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