Giraffe’s Love No-Bake Vegan Cheesecake
Prep time
Total time
Okay, enough rambling, here is the recipe for The Laughing Giraffe’s dairy-free, soy-free, egg-free “cheesecake” with a decadent (yet nutritious) almond crust …
Serves: one yummy 9-inch “cheesecake!”
Almond Date Crust
  • 2 cups almond flour
  • 2 cups almond crumbs
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons date paste (blend up some dates to make your own if needed)
Cheesecake Filling
  • 3 cups cashews soaked (at least one hour)
  • ½ cup lemon juice
  • ¾ cup raw agave
  • ¾ cup coconut oil, melted
  • ½ cup water
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutritional yeast
  • ½ teaspoon sea salt
  • ¼ vanilla bean, scraped
Almond Date Crust
  1. Mix all ingredients together well by hand.
  2. Line 9-in tart pan or springform pan with plastic wrap and press crust to desired thickness with slightly moistened hands.
  3. Chill crust prior to filling, or dehydrate crust for 24-48 hours, chill, then fill.
Cheesecake Filling
  1. Blend all ingredients in blender until completely smooth.
  2. Pour into prepared crust and chill in freezer for at least one hour to set.
  3. Keep refrigerated until ready to serve.
Recipe by Go Dairy Free at