Pretty Please With A Cherry On Top Cashew Cheesecake

For those who are hesitant to give up the dairy because of creamy sweet treats like cheesecake, I have something that may have you kicking the lactose to the curb. Let me introduce to you the star of the show and you’re new plant-based BFF, raw cashews. This beauty is no-bake, quick and easy to prepare, and full of wholesome ingredients. Keep reading to see how you can recreate¬†the magic at home!


Yields one 8 inch round cake



  • 3 Cherry K’s NRG Bars (soaked)*
  • 1.5 cups dates (soaked)*


  • 3 cups raw cashews (soaked)*
  • 1 can light coconut milk
  • 1/2 cup maple syrup
  • 1-1.5 cups fresh/frozen cherries


  1. Pulse the soaked dates and bars in a blender or food processor until the mixture is malleable and combined.
  2. Line the base of a 8 inch round springform pan with parchment paper. Press the date and bars mixture until the base is levelled in the bottom of the pan.
  3. Blend the raw cashews, light coconut milk, and maple syrup in a high speed blender until the filling is smooth. Pour half of that filling overtop of the date/bar base.
  4. Place the cake in the freezer for about 30 minutes to set while you work on the cherry layer.
  5. Blend what remains of the filling with cherries for the final layer. Once the half complete cake has been sitting in the freezer for a little bit and is set, pour the cherry layer overtop of the first layer.
  6. Allow cake to freeze for an hour before serving.
  7. Enjoy!

*Note: Soak the dates, bars, and cashews for a minimum of four hours or overnight in warm water.