7 Ingredient Vegan Cheesecakes

7 Ingredient Vegan Cheesecakes

Friends, few times have I been more excited to share a recipe with you as I am today.

This recipe has been taste tested and approved by 6 of my closest foodie friends and heartily approved. And they weren’t even vegan! I even like these better than real cheesecakes, which I can no longer stomach with my dairy intolerance. Crisis, averted.

Date Walnut CrustThese 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that’s all you need. Whirl and set aside.

7 Ingredient Vegan Cheesecake

Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar. So good, so creamy, so insanely delicious you’ll want to drink it with a straw.

Vegan Cheesecake Three Ways!

This is where the fun begins: you get to pick your own flavor!

Of course, you could leave them as is. They’re extremely delicious plain. But, to perk them up a bit I created three varieties: blueberry, bourbon caramel and peanut butter. My favorite being peanut butter (as if you expected anything less).

7 Ingredient Vegan Cheesecake Bites

Instead of baking these cheesecakes you simply pop them in the freezer to set. To make removing them from the pan a breeze, I simply cut out strips of parchment paper and made little tabs so I could just pop them right out. Worked like a charm! If you don’t have parchment, just slide a butter knife along the sides to pop them out. Easy, simple removal either way (no special equipment or springform pans required).

Blueberry Vegan Cheesecake | minimalistbaker.com #vegan #glutenfree

Vegan Cheesecake Bites 3 ways! MinimalistBaker.com

If you’ve ever been suspicious of cashew-based vegan desserts, don’t be! I can whole-heartedly attest that these are some of the best desserts I’ve ever had! No seriously. I can’t even begin to tell you how insanely delicious these guys are – and I’m a cheesecake snob!

Simple 7 Ingredient #Vegan Cheesecake Bites!


Perfectly sweet
Slightly tart
Insanely satisfying
Perfect topped with coconut whipped cream

OK, this is beginning to sound like a Victoria’s Secret ad. You catch my drift. Just make, these, cheesecakes!

7 Ingredient Vegan Cheesecake Bites with a Walnut-Date Crust

7 Ingredient Cheesecake Bites | Just whirl it all in a blender for a creamy, dairy-free dessert

Super Creamy 7 Ingredient Vegan Cheesecakes! #glutenfree #vegan

Super Creamy 7 Ingredient Vegan Cheesecake Bites! #vegan #glutenfree

4.9 from 35 reviews
7 Ingredient Vegan Cheesecakes
Prep time
Total time
7 ingredient vegan, gluten free cheesecakes that are creamy, slightly tart, perfectly sweet and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 12
  • Crust:
  • 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
  • 1 cup raw walnuts or almonds
  • Filling:
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 large lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
  • 1/2 cup agave nectar or maple syrup (or honey if not vegan)
  • Optional Flavor Add-Ins:
  • 2 Tbsp salted natural peanut butter
  • 1/4 cup wild blueberries (fresh or frozen)
  • 3 Tbsp bourbon caramel sauce
  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
  3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
  6. You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
  7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
  8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
  9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
  10. Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
*Adapted from Sidesaddle Kitchen (Absolutely smitten with her.)
*Nutrition information does not include toppings or added flavors.
*Prep time does not include freezing (4-6 hours)
Nutrition Information
Serving size: 1 cheesecake Calories: 324 Fat: 22 g Saturated fat: 8.7 g Carbohydrates: 29 g Sugar: 21 g Sodium: 10 mg Fiber: 2.6 g Protein: 6 g


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  1. says

    Your blog is perfect. I just found it and I am spending way too much time looking through all of your amazing recipes. I am dating a guy who is lactose-intolerant and I am finding it hard to find easy and delicious dairy-free recipes to make for him. (especially when I am a dairy lover)

  2. northwhale says

    Looks amazing. I Can not Walt to make them. One question. Is the coconut oil with or without flavour? I have both.
    Thanks again. I’m so happy I found your website.

    • Kathryn says

      I just made these this evening and I use Spectrum coconut oil (has no flavor). It’s delicious! Mind you, I did not follow the recipe exactly bc I wanted to do a slightly lower fat version. I used less coconut oil, no canned coconut milk; instead I used some almond milk, a frozen banana, and a couple tbsps of shredded coconut. I can’t wait until people try them tomorrow! The crust I actually make for snack bars but I add extra dried fruit, like cranberries and cut them into squares. Love your site, thanks so much!!

  3. Eileen Weis says

    Thanks for the recipe :) I made the cheesecakes last night for a dinner party and none of us are vegan but we all loved it :) I added some vanilla extract to the filling, reduced the amount of maple syrup and used coconut cream instead of milk and they were hard after just 1,5 hrs. So delicious and easy to make!

  4. Armina says

    I also made these yesterday. Love them! I recently found you on instagram and I’m making my way through your recipes. I love them. Very simple and delicious. I play a little bit with the recipes to make it to my own and my husbands liking and also because I don’t have all the ingredients but it all works out. Thanks for the recipes

    • Dana Shultz says

      Ah, thanks Armina! Glad you found us. Let me know if you have any recipe requests in the future! xo

  5. Rachelle says

    I’ve just made these and I was a bit apprehensive but OH LORD! These are amazing! When I was making the ‘cheesecake’ bit, I thought it was too tart with all the lemon and I only used half a lemon instead of a whole one. So I added 1/4 cup more maple. I did the peanut butter version but added another 2 tbsp of peanut butter, 2 tbsp cinnamon and 2 tbs cacao powder. Once frozen the end result tastes absolutely beautiful. My carnivorous husband and mother in law are in love with these! They didn’t even know they were vegan until I told them and we’re totally surprised. Will be making them again soon! Thank you!

  6. says

    I’m trying to find a cheesecake recipe that I can make for my fiancé’s parents. One is diabetic and the other is allergic to nuts, dairy, eggs, and wheat. I was so thrilled to find this recipe until I realized it still has nuts. Do you have any suggestions for substitutions for the cashews in the cheesecake? Thanks!

  7. says

    Your recipes are absolutely fantastic! You’re the first place I visit for awesome Saturday Evening Dessert Recipes and they are ALWAYS a hit!!

    Quick question about these; For the Coconut Milk, is it possible to use Koko Dairy Free instead of the canned version or would it not work the same? I know it’s a lot more liquidised and I’m unsure if it thickens like canned Coconut Milk does. Also, if I were to sub the Ground Almonds for Oats, how big (in cup size) would I need to be adding to the mixture? And.. (sorry for all the questions) this sounds really silly but also (in cup sizes) how much does the Almonds make once they’ve been grinded?

    Thank you! <3

    • Dana Shultz says

      Thanks Lucy! That warms my dessert-loving heart :D

      For the coconut milk, you want to make sure it’s full fat. I don’t know that any beverage style would work, if that’s what you’re asking. Might make it icy. For the almond substitution, just start with the same amount of oats and add more if you need. Not sure how much almond meal 1 cup raw almonds yields, but I’d assume it’s around the same amount. Hope that helps!

      • says

        Thanks for getting back to me so quickly!! I’ll make sure to use Canned Coconut Milk :) I’ve read through the comments and seen that you’ve mentioned using the Light Option so I’ll give that a whirl too. If I were to use Ground Oats instead, would I use a One Cup Serving straight over, or would that be too much? I don’t know how much Almond Meal it would be instead of grinding the Almonds myself (I’m a bit tired tonight!)

  8. Jessie says

    Hey there! Your cheesecake bits look great! But I have a question regarding the cashews, do they have to be raw (unsalted) cashews? Or can they be like whole (unsalted) cashews?

  9. Nina says

    Hey there!
    I tried your recipe three times in a row and the taste is absolutely wonderful but… I need help!
    I just can’t seem to get it right, cause not even one of my cheesecakes was hard enough to get them out :(
    I even tried to put more of coconut oil and more of cashew nuts but the only result was a slightly different taste…
    What do I do in this situation ?

  10. The ScareBear says

    Late to the party!

    Mine are in the freezer but, if the blender lickin’s are any indication, this Bear will have a belly ache tomorrow from yummy goodness.

    Looking forward to making this again with different flavored and add-ins.

    So grateful!!!!

    • Kathryn says

      I used almond milk (Silk brand in the carton) with a frozen banana instead of the canned coconut milk and sprinkled in some shredded coconut. Pour in about a half of cup of the milk and blend and then add some more if needed.

  11. Jessica says

    Omg I just made these tonight and they are delicious :) thank you for the awesome easy recipe :) cheese cake is my favorite but I am lactose intolerant and was diagnosed with celiac disease about 8 months ago! So these are amazing :) thank you

  12. angie says

    Made these today and they are just as good as I knew they would be! Even my mom who is a huge fan of real cheesecake is amazed! Thanks for the recipe, this one is a keeper! I added some pumpkin seeds with the walnuts.

    • Dana Shultz says

      Olive oil? Or are you looking for a substitute for oil in general? You could probably leave it out, but they won’t be as creamy.

      • Candice says

        I left out the oil and I whipped the coconut cream then in the blender I put everything else and blended til smooth. I then folded the blended almond mix into the whipped coconut cream… in the freezer now! We’ll see how it goes!


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