No-Bake Dairy-Free Jackfruit Cheesecake

This viral, no-bake dairy-free jackfruit cheesecake is a velvety and ultra-creamy tropical dessert that requires absolutely zero oven time. Made with a sweet, wholesome date and jackfruit seed crust and topped with fresh ripe jackfruit, it’s a showstopping plant-based treat perfect for summer entertaining!

Course Dessert

Cuisine Dairy Free, Vegan

Keyword Jackfruit, no bake cake

Prep Time 10

Cook Time 40

Refrigeration Time 4

Total Time 4 50

Servings people

Calories 379kcal

Equipment

1 Blender

Ingredients

The Base Layer (Crust)

6 Medjool dates pitted
9 jackfruit seeds boiled for 30 to 40 minutes with the hard shell removed

The Creamy Filling

120 grams ripe jackfruit flesh
¼ cup raw cashews soaked for 30 minutes in hot water and drained
1 cup oat or coconut whipping cream refer to blog notes for recommendations

The Topping

5 pieces freshly diced jackfruit

Instructions

1. Prepare the Sustainable Crust: Add your pitted Medjool dates and the boiled, shelled jackfruit seeds into a high-speed food processor. Blitz until the mixture forms a sticky, cohesive dough. Press this firmly into the bottom of a lined mini springform pan or cake tin to create an even base layer.
2. Blend the Creamy Filling: In a clean blender or food processor, combine the soaked and drained raw cashews, your choice of oat or coconut whipping cream, and the fresh ripe jackfruit flesh. Blend on high until the mixture is completely smooth, velvety, and free of lumps.
3. Pour and Assemble: Pour the smooth jackfruit filling over your prepared date-and-seed crust. Smooth the top with a spatula, then scatter your freshly diced jackfruit pieces evenly over the top for that beautiful gourmet finish.
4. Chill and Serve: Pop the cheesecake into the refrigerator to set overnight before slicing and serving.

Video

Nutrition