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.
These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that’s all you need. Whirl and set aside.
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.
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).
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).
If you’ve ever been suspicious of cashew-based vegan desserts, don’t be! I can wholeheartedly 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!
They’re:
Creamy
Perfectly sweet
Slightly tart
Luscious
Sexy
Smooth
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 Cheesecakes
Ingredients
CRUST
- 1 cup packed pitted dates*
- 1 cup raw walnuts
FILLING
- 1 1/2 cups raw cashews (quick-soaked*)
- 1 large lemon (juiced // 1 lemon yields ~scant 1/4 cup or 50 ml)
- 1/3 cup coconut oil (melted)
- 2/3 scant cup full-fat coconut milk (see instructions for note)
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
FLAVOR ADD-INS optional
- 2 Tbsp salted natural peanut butter
- 1/4 cup wild blueberries (fresh or frozen)
- 3 Tbsp bourbon caramel sauce
Instructions
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- 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.
- Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Video
Notes
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 30 minutes uncovered, then drain and use as instructed.
*Adapted from Sidesaddle Kitchen (Absolutely smitten with her.)
*Nutrition information is a rough estimate calculated without toppings or added flavors.
*Prep time does not include freezing (4-6 hours)
Louise says
I’ve just made a double batch of these for Xmas day. The filling is so ridiculously good it was all I could do to not shove my tongue into the blender to get out the last precious dregs (don’t worry, I used my fingers instead), can’t wait to try them when they’re frozen. I used Cointreau in the caramel sauce instead of bourbon, it really works well.
Shim says
Hi quick question, I want to make these and take them to my parents house, will they melt while commuting it’s about 30-40 minute drive. Any suggestions on how to transport these?
Debbie Ott says
Maybe try one of those freezer shopping bags that are insulated, and pack with small freezer packs around the cheesecakes container. If you have room, you could put all that in a regular cooler. It should stay pretty cold for quite a while, especially if your cheesecakes were still frozen when you packed them in all the shopping freezer bag.
Sarah says
Which is best tasting ? Agave, honey, or maple syrup?
Lyn says
I want to make the bourbon caramel cheesecakes but heavy cream is the ingredient in the caramel and I am looking for completely vegan cheesecake recipe. Do you have a good substitute
Brittany says
Hey i tried making these, oiled the tray well and even did the tabs of baking paper to help pull them out but they’re so stuck in there… using a knife around the edge may ruin them. Has anyone else had this problem? I was able to get one of my small ones out that I used as a tester and that was delicious.
Vikki radbourne says
Sooo Just want to say that you are my absolute go too with everything! I love all your reciepes and style. We have a vegetarian cafe going vegan and you inspire me so much!
Just wanted to ask for the banana vegan pie, how could I make that so it could sit at chiller temperate and not melt??
Kindly Vikki
Nicole says
So I made this last night, and had it for breakfast this morning…so good! My 16 yo daughter loved it as well. This was an easy recipe and my first ever attempt at any type of cheesecake making. I love this website and frequent it often, your my go to vegan recipe guide and it never fails you always have multiple recipes for anything I’m wanting to make. Thank you!!
Cheers!
Trisha S. says
I want to double the recipe and turn it into a pan of bars. Any thoughts or tips? Should I line the pan with parchment paper to help get them out?
Sunaina Yadav says
This recipe is fantastic! I melted an 80% cocoa chocolate bar into the cashew cream to make dark chocolate cheese cakes. They were delish :) Also used full fat coconut powder (not desiccated coconut) instead of coconut milk. The result was super creamy well set cheese cakes. Thanks so much for this fab recipe. Its a keeper.
Heather says
I see that these need to set for 4-6 hours but how long will they last in the freezer? Wondering if they can be made ahead of time to be used later in the week? Thanks!
Hi! They keep in the freezer for up to 1-2 weeks!
Zin says
Can you use another nut besides cashews? I’m allergic to cashews and I wanted to make this for my sister in law cause she is vegan.
Hi Zin! I would say you’d want to try blanched almonds with the skins removed for best texture. Otherwise, try macadamias!
Laura says
This looks amazing! How long can they be left out without ruining the consistency? I want to make them for a party but not sure if they’ll be ok left out for 3-4 hours?
Hi Laura! They usually maintain their shape for about an hour at room temperature, They wouldn’t hold their shape much longer than that though!
Jennifer Ng says
I used the lemon for its lemon zest in the cheesecake as well. I really enjoyed these but I found if you didn’t eat them straight from the freezer, the “cheesecake” turned to mush. Any tips for that? Or perhaps I should add eggs and do a baked version instead?
Yulia says
OMG these are amazing! I can’t even describe how excited I am about having made these and totally succeeding! I made bourbon sauce with coconut cream, and followed your cheesecakes recipes. I made them in tin cups and sprayed with coconut oil prior to filling. I also let it sit in the freezer instead of a fridge overnight because I thought the “cheese” filling part was too liquid and would not set in just the refrigerator. They turned out sooo good and just creamy-right in the freezer. I ate it right when I took it out, it was very soft, silky, and the tin cup peeled very easily leaving the dessert hold its round form :)
This recipe is super! I can’t wait for my fiancé to try it (we recently transitioned to vegan), and our surprise our whole family, as they truly believe vegan food is bland and boring. (oh how wrong they are!!!).
Thank you, Dana!!!
Stephanie says
Hi! First of all, as a fellow blogger, i wanted you to know that you were my inspiration in starting my own food blog in a country where plant-based-ism is practically non-existent!! so, congrats and well done :) Im wondering.. would this work with a normal cake tin?! Also, i didnt quite understand what you meant about the coconut milk and ‘scooping out the cream’ in instruction 5 ? Do u mean it needs to be refrigerated before adding to the belnder?
Hi Stephanie! A regular cake tin should work, it may take longer to set though. When you open up a can of coconut milk then there is the top creamy part, which is great to use. If it’s already been mixed just use it as regular.
coukie says
I made these today! everything went fine (apart from the fact that I almost ruined my blender with the dattes, it got soooo hot). I made them with just a spoon of agave sirop and I put some maca powder in so I got a faint caramel taste.
They are great! very very good, already ate one and I have to stop myself… ;-)
Priya says
I made these tonight & wow they are SOOO good!
Just some side notes- for the coconut milk i actually used the “so delicious” brand coconut milk creamer & it worked so nicely:)
I also mixed cocoa powder in half of them and added dark chocolate chips too- Thanks again for an amazing recipe!!
KG says
I made these this week due to my S/O being terribly allergic to anything dairy now and he missed cheesecake the most. Out of all the dairy free recipes for various things I have made this one worked the absolute best. The flavor was amazing, our ninja blender made quick work of it and I can’t believe how much like cheesecake (with some extra coconut flavor) it actually tasted. Amazing results. Only downside was, the tab idea didn’t work, so either I did it wrong or something else but, a butter knife worked just fine. Also, instead of caramel we used coconut nectar which gave the topping a nice darker flavor…
Karin Itming says
Hi Diana, just made them and they turned out perfectly!!
I am running a Coffee Shop in Thailand with Vegan Options. Those going to be on our menu now! Looking for the perfect Vegan Mango Cheese Cake.
What is your recommendation?
Only add to this recipe a Mango Puree how you are doing it with the Vegan Pumpkin Cheese Cake?
I am just afraid it would not get thick enough to serve…. or it needs more cashews as well?
Thank you and greetings from Thailand
Alyssa says
Does it matter if the cashews are raw vs roasted? Does it affect the consistency or is it just to keep it raw?
Hi! Yes, they need to be raw otherwise the consistency won’t be the same!
Rain says
This is my second go at this type of cheesecake (I made the chocolate version last time). I only have a food processor, not a blender, so my first time was not super successful: it tasted great, but the cashews refused to blend smooth. I ate it, enjoyed it, and vowed to return.
This time around, I started by making cashew butter (I used around three cups of raw cashews and blitzed it until VERY smooth). It was only then that I started the recipe, weighing out the amount of cashew butter I would need, and emulsifying it with the remainder of the ingredients. The resulting mixture was super smooth. If there’s anyone out there with just a food processor, I recommend this two-step process (though you will need enough raw cashews to blend and make a butter–which will be more than you’ll need for this recipe, unless you have a pretty small food processor).
A couple other changes I made: I used date paste in the crust (it’s cheaper at my grocery store for whatever reason, only about $2/lb, and tastes/works exactly like whole dates), and I sweetened with homemade golden syrup (it’s dirt cheap, and it provides a cleaner flavor than maple syrup).
This a sort of recipe I can see returning to over and over. It’s not fussy, tastes delicious, and lasts a while in the freezer (if you don’t eat it all right away). Eventually I want to play around with vegan lactic acid instead, see what that does to the flavor. Thanks for the recipe!
Abby says
I followed the recipe exactly and these came out better than I could have hoped. This was my first experience with cashew cheesecake and I’m officially converted. The texture of the filling was incredible as was the flavor. I made peanut butter and blueberry, I preferred he blueberry personally. They’re feat Frozen but so much creamier if you let them thaw a tad first. I’d like to get more of a crunch from the crust but the flavor made up for it.
Pamela says
Absolutely delicious. I added some cinnamon to the crust. I also added some vanilla to both the crust and the filling. Definitely will be making these again. Thanks for a great recipe :)
Emma says
Delicious! I used cupcake liners in my muffin tin abs did half honey, half maple syrup. When thawed for 25 minutes, the texture was perfect. thank you for a great recipe!
Sheens says
Can I substitute the maple syrup with stevia for a diabetic? Am sure they do not want to miss out on this yumminess!
Also I tried this recipe as per your instructions and didn’t have any coconut oil so I used some olive oil. The cheesecake did not set…could that be due to the change in oil used?
Must say that all at home absolutely loved the dish. Thank you for this recipe.
Hi Sheens! Yes that should work! Substituting for olive oil is most likely why it didn’t set, or that it needed longer in the freezer!
Victoria Medina says
You have made my transition from non-vegan to vegan so simple! I have loved every recipe that I have tried-thank you!!
For this recipe I used vegan vanilla wafers for the crust, in the filling I used some lemon zest and I made a raspberry lime compote/sauce to swirl into the filling. It was so delicious. Giving up cheesecake was scary at first but after making this recipe there is no looking back.. Thank you for your great recipes.
Kelly says
Has anyone tried using maple syrup instead of agave??
Lena says
hi, these look awesome but i want to try making a different flavor – pistachio. do you think that would work? maybe just stir in some pistachio dust and top with a couple nuts?
Hi! We haven’t tried it but it should work! Let us know how it goes!
Stephanie says
I made these for 4th of July and served them to an entire party of non-vegan, non-GF people and they loved them! I had a couple people even ask me for the recipe. They’re refreshing and smooth and very tasty. The only change I would make is instead of just frozen blueberries I might make a blueberry compote to swirl into the cheesecake next time to give it little more blueberry flavor. But all in all so good!
Gabriel says
What would I do if I want to bake a whole cheesecake? Not small, muffin size ones
Depending on the size of your pan… It should fill a small springform pan. Multiply as necessary depending on size.
Gabriel says
Thank you
Kari says
I hope it’s okay to say this, but these are amazeballs! I made them late today, so lo and behold, it was almost midnight when they set and were ready to be taste-tested, and I was the only one awake to do that! For the record, I used regular milk, and it worked very well! I was worried that the milk + lemon combination would result in curdling, but surprisingly it did not (at least I did not notice any change in texture). So, for you non-vegans out there, regular milk is ok to use if you have nothing else available on hand.
Thank you, Dana, for this wonderful recipe! I thoroughly enjoyed it! :)
kunjal says
I made this recipe and it was so so amazing , delicious , healthy and so yummy … Biggg thanks????I want to give 100 stars
Perissa Jowkar says
Added some food coloring and edible pearls for my unicorn obsessed friend!
Kari says
Hahahaha! Awesome idea! :)
Katherine says
Delicious! I was surprised how quickly it came together, and how good they looked. The lemon was a great addition. I made half with the caramel bourbon sauce and half with blueberries. What decadence. I followed recipe except a little less sweetener and subbed pecans for walnuts. I will be making these again. Thank you!
Heather says
This is an amazing recipe. I especially love the lemon tanginess of the cheesecake part.
Thank you!
linda joseph says
Hi,
Thank you so much. I have been looking for vegan-cheesecakes for a very long time. Really appreciate your effort.
Best wishes,
Cassy says
Would it drastically change the flavors if I boiled the nuts? I want to make it for someone who can’t eat anything raw right now due to her medical condition. I’ll probably try to boil the blueberries too…
Hi Cassy! While I don’t think it would drastically change the flavor, I worry that it would soften the nuts too much if boiled. We haven’t tried this method, but if you do, report back on how it goes!
Cassy says
I gave it a try and it tasted okay. I only boiled each type of nuts separately for no more than 30 seconds though, and they were already quite soft. It froze fine, but in 10 minutes time at room temp the sides were soft as foam. Hope this helps :)
Debbie Ott says
There was a comment about using oats in the crust – would precooked oats that you make for a quick breakfast work? If they’re precooked you wouldn’t have to cook them again maybe…
Angela says
This is one of my fav go to recipes..
Well explained and easy to make. I always tweak it a bit because of lack of ingredients or ‘laziness’ ;)
I usually make a ‘big’ cheesecake instead of the little ones (laziness ;) and use whatever fruit of the season (if possible). Your site has been one of my favorite gems ? and I love your videos on instgram. You guys are so cute.
Greetings from the Netherlands ??
khan says
thanks for nice sharing :)
Nan Vaughn says
This was my first attempt at vegan cheesecake and it turned out amazing!! Loved the creaminess. I added 1/4 tsp of apple cider vinegar to achieve the “tanginess” I love in traditional cheesecake. I also topped it with a sweet cherry syrup. I used your suggestions for blackberries and subbed cherries instead because that’s what was on hand. Thank you so much for sharing your creativity and inspiration with us.
Christina says
Made this with my daughter and son! Super fun and since it’s all raw, no worries about the kids jumping in. Didn’t have any blueberries but we had fresh raspberries and they worked perfectly. I did add a pinch of pink salt to the filling to bring out all the flavors. These won’t last long in this house.
Lauren says
Hi there- these look SHAMAZING but I Anna make these to take to a dinner party. It says freeze to set- will these melt at room
Temperature if left out? Thank you ?
Hi Lauren! They will definitely get soft. But if you’re OK with that, they’ll be fine! I just preferred mine in the freeze for freshness and firm texture.
Stephanie Treasure says
Is it absolutely necessary to use Coconut oil. I have seen some persons use full fat Coconut milk from the can that has been frozen.
wenni says
QUESTION!! this looks amazing!! i accidentally forgot about my cashews though and they ended up soaking overnight. Should i start a new batch?
also, i don’t have a food processor. wondering if anyone knows if the vitamix can chop those dates just as well. thank you!!
You can still use your cashews! As for the dates, your vitamix may have a tricky time chopping them but its doable. Just ensure that you mix them up so they are evenly chopped!
Clint says
I love cheesecake, this looks amazing. It’s a bit frustrating……OK, I’ll say it. I’m reaaaally frustrated because I spent a lot of time doing this recipe, only to find out the muffin tins, just like in the recipe (12 total, 4 rows of 3) DO NOT FIT IN MY FREEZER! I have a side by side. I don’t know if muffin tins are normally one size but, it was so aggravating. It would be good if that was in the description somewhere instead of finding out at the last minute after filling the tins. Also, I have frozen blueberries, how do I get the blueberry kind of syrup from the blueberries when I add it on top before eating? Thanks, looking forward to trying these tonight!
Michelle says
Wondering if I could sub maple syrup for agave?
You sure can!
Kait says
These were great! I made a berry compote of mixed berries blended with maple syrup and chia seed to go on top. My husband and I devoured them, and my 4 and 5 year olds liked them too!
Pj says
Can these be made without coconut oil/milk (allergies)? What would you recommend instead? More cashews?
Hi PJ! Hmm, I’m not sure how it would affect the flavor and texture, but possibly subbing almond milk would work? And either omitting the coconut oil altogether or subbing it with another neutral oil, such as grapeseed oil. Hope that helps!
Pan says
Yay I made it yesterday and it was sooooo good!!!! everyone loved it, now i’m ready to make the second one!! I used coconut cream, and it was so rich and yummy~~~~ Thank you for your amazing creation!!!
Maggie says
Hi!
I’m allergic to cashews and chickpeas. What would be a good nut to sub out the cashews? I was thinking of trying macadamia nuts. Would you soak them before hand?
I’m sure you’ve probably already answered this in the massive comment thread but thought I’d check. :)
Thanks!
Yes! Soak them and follow the same directions but that will work, Maggie!
Nanie Hurley says
I made this yesterday with only halfthe sirup and iI was afraid it would taste too coconutty. I had the blueberry one for dessert now, and sooooooooo delicious! My husband tried the strawberry one (instead of frozen blueberries, I cut one big strawberry into pieces for each one) and it’s even better.
I thought it could be noce, but not as much as it actually is. I cannot believe how good this cheesecake is! It might be the best cheesecake I’ve ever had.
I can’t wait to try the peanut one latter!
Thanks so much for this wonderful recipe!
Destiny says
Would I be able to use almonds instead of cashews?
Not sure, but it’s worth a shot!
Tams says
Just made these and they are soooo amazing! I’m going to use the creamy base this summer to make some popsicles or maybe an orangesicles…thanks for sharing!!!
Temi says
I made this as one giant cheescake. It was so simple to make and sooo tasty! I could’ve eaten the whole thing, great recipe :)
Dorota says
They look delicious… I used to make a chocolate cheesecake out of cashew nuts and loved it… time for blue berries :) btw… I was looking for shakshuka recepie cause I never remember it… and it looks like I am gonna be making these :) and than shakshuka…
tia says
HI! im all out of lemons, can i use apple cider vinegar instead ? thanks
Hi Tia! I wouldn’t recommend doing that for this recipe! Good luck!
Suzi says
I added cinnamon t ok the crust and subbed pecans for walnuts, it was delicious! I also added 1/2 teaspoon vanilla to the filling. This recipe is amazing!
Briana says
I am making these for a family tomorrow. They are going to sit in the freezer over night. Is that ok? Also, when I give them to the family, they will be sitting through a two hour meeting and won’t be home until after to freeze them up again. Is this going to destroy the cheesecakes? This is honestly the best way to get it to them. I would keep them frozen until right before I have to leave for the meeting. Perhaps because it’s night time too it will be a little colder anyways?
Hi! You can keep them in the freezer for 1-2 weeks! They don’t stay stiff out of the freezer, but if you keep them in the fridge they’ll keep for a few days. They will be closer to a thick pudding consistency when not frozen. Hope that helps!
kirstin says
I made these today, including the caramel sauce…..oh my word…so amazing. I substituted some kahlua rum and vanilla since I didn’t have bourbon.
Leslie says
If I cannot have dates could figs or something else be substituted?
Hi! You could try raisins? Good luck!
Emma says
Was wondering how long these hold up out of the fridge?
I want to make some but need to travel by train with them for 3 hours. I live in London. It’s cool at the moment.
Also, when you say raw cashew, how do I know they are raw??? When I go to the shops, they just say cashews.
Many thanks!
Emma
Hi Emma! I would suggest making the filling, keep it in the fridge, and then assemble when you arrive at your destination!
katy says
Do you know if these would work with another type of syrup? Would it taste the same with Maple Syrup? Honey? Brown Rice Syrup? (I don’t have any agave in the house at the moment)
thanks!
Those substitutions should work! Agave being the best option. I haven’t tried it and can’t guarantee the results though.
roro says
hi dana, I saw that you said you can use oats as a substitute for the walnut/almonds. I have some rolled oats, I was just wondering if I’d be able to use them straight out of the box or should they be cooked first?!
sorry if it’s a dumb question..
Hi! You can use oats from the box! Happy baking!
Amber deGregory says
i cannot find raw cashews and i want to know if i can use roasted nuts instead
Hi! Roasted nuts will unfortunately not do the trick! Raw cashews are a must for this one! Good luck!
Jennifer says
Hello! I tried this recipe. First the texture is great….like a real cheesecake. The crust is easy and delicious. I did not particularly like the taste of the cheese. I found it tasted too much like coconut!
My friends like it though.
Karen says
Hi Dana! I made this recipe and loved the result. Thanks for always including grams for your metric readers :) However, in this recipe, the measure for coconut oil is off I think. If 1/3 cup coconut oil, melted is the original amount, it would be 80 ml which equals to about 73 grams – not a big difference, but as the recipe is quite heavy already, it’s worth saving a few grams of coconot oil :)
Nicole Wiliams says
Hi Dana,
I went out a bought a muffin pan just to make these babies!! Will take you on IG after I make them, can’t wait! Thanks again for,the great recipes!
Ankita Gupta says
Finnalllyyy!! Made these beauties ? They were so delicious. I used dulce de leche, blueberry and peanut butter ( almond butter also came in thoughts) definitely making next time and would try with almond milk ?? Go….make it eat it? Thanks Dana ??
Nicole says
Made this for New Years Eve. I juste made it as one large pie using parchment paper underneath to easily pop it out for cutting. I used pomegranate jelly for the topping. It was a big hit with the family! But I personally found it to be a bit too sweet (I used maple syrup) so I will probably use 1/3 cup next time :) also I might add some vanilla extract. One of my guests said it was the best crust they’ve ever had!
Gustavo Woltmann says
I actually want to make cheese cake for parties. I was looking for something that would satisfy my craving.
– gustavo woltmann
Jillene says
Hi I made the 7 ingedient chessecakes for xmas desert,yum . I made rasberry instead of blueberries and the caramel and peanut paste was delicious. I will be makeing these again for all my friends.
Thanks Jill.
Jenny says
These have become a staple in our freezer. I also add a pinch of salt to the base, which complements the flavours. Our favourite flavour is strawberry (fresh strawberries pureed with a dash of vanilla essence, then swirled into the tops of the cheesecakes). Thanks Dana!!
Cyntia says
I want to make these this week. Will roasted/salted cashews work? or must they be raw? I didn’t have time to scroll through every question….
Would my local organic food store have the canned cashew milk? I have cold cashew milk in my fridge. I did see someone’s question about curdling. How many cans would I need?
Thanks
They need to be raw. I don’t recommend cashew milk. I recommend coconut milk.
Steph says
These look divine! Do you have any suggestions for coconut substitutions? I’m allergic:(
(Talk about short end of the stick- allergic to gluten, casein (milk), and coconut! Which is the go to for dairy subs it seems, and I cant figure out what to use instead.) I really want to make cheese cake for the holidays.
Hmm, sub almond milk? And olive oil?
Lina says
Hey, you think if I don’t make this as mini cheesecakes but as a larger cheesecake it will set the same?
These look amaaazziinn’!!!
Thanks!
Yeah, that’ll work!
Ivelina says
Hey there!
These little ones look soo adorable!
My husband and arent eating meat abd dairy at the monent and i am having my in-laws staying with us tomorrow.I am making this recipe tonight and i am just wondering if it would be ok if they stay in the freezer over night?Lets say more than 24hours?
Thanks soo much!
Yes! These stay for weeks in the freezer!
Allison says
This was wonderful! It is SO good. I used raisins and almonds for the crust and it worked just fine :) Dana, your recipes never disappoint!
Ash says
So I made these for a friend of mine and she said if you leave them out too long they get jelly soft until they go back into the freezer. Is it because I used the coconut milk from the box and not the can? Is there any way I can fix that or do they just have to be cold 24/7? Thanks so much
Yeah! Canned is necessary. They need to be in the freezer to keep their shape. Try this recipe or this recipe if you’d like it at room temp.
Christine says
I’m allergic to coconut oil/fat… can you offer a suggestion for a substitute ingredient? Maybe simmered-down hemp or soy milk?
I really want to make these, thanks!
Hmm, assuming you can’t have avocado or grape seed oil, I’d just suggest leaving it out! It won’t be as creamy but still delicious.
Christine says
I can have avocado, but wouldn’t that be rather ugly in this recipe (and how do you use it as a solid)? I’ve never ingested grapeseed oil but it’s probably fine- how would it be subbed?
Thanks!
Sub in place of the coconut oil. But really, any neutral oil will do!
Sof says
I have just made them yesterday, my first vegan cheesecake ever! I like the texture of the filling which is very similar to a “normal cheesecake”. However the taste of coconut is overtaking on the other ingredients a bit too much for my taste. Next time I will skip the coconut oil, reduce the coconut cream and use more cashew instead. Anyone ever tried that?
Hi there! Next time if using coconut oil, use refined as it has a less intense coconut flavor. OR substitute something like olive oil. In place of some of the coconut cream, you can also try almond milk!
Sofie says
I just tried to make them, my first ever vegan recipe attempt…
I am curious what I will make of it in a couple of (chilled) hours… :)
But meanwhile I am already very happy after spooning out the remains!
Zara says
Please help, I tried this recipe, my first attempt at a vegan cheesecake, but the filling has curdled? Why would this be? Is there anything I can do to salvage it? It was for a dinner party tonight! If I bake it will that work???
Hmm, not sure! Did you blend it well? Was your coconut oil melted?
Zara says
Thank you for your reply. Yes it was melted, possibly too hot? The coconut milk was chilled from the fridge, I used lemon juice from a squeezy bottle rather than freshly squeezed lemons? I blended it over and over, though it just curdled and wouldn’t cream. Really want to try it again as have been following a lot of your recipes recently and most have been amazing, so was just trying to work out what I did wrong?
So the chilled coconut milk may have been part of the problem. Also, sometimes I get a dud can of coconut milk that just won’t behave (separating, not thickening). So that might have been the issue. Otherwise, as long as you were using a high speed blender it should’ve worked!
Debbie says
I made this and I enjoyed it but my guinea pigs were just okay. The stated reason for “just okay” it tasted too “coconutty”, I thought everyone loves coconuts. Guess not. What can I substitute for the coconut oil and milk to neutralize the flavors.
Thanks for suggestions
Amy says
HI! I made this and it was great, had several guinea pigs taste it. Everyone liked it, only they found the name unfitting. I couldn’t tell the difference hardly between it and cheesecake, but its been years and I think my taste buds forgot. A think a naming contest is in order…
Anyway, thanks for the recipe!
Kathryn Tate says
I must comment again on this jewel. I bought 100% date syrup from amazon.com.
Even though I soaked the dates as directed, they ruined my Vitamix and I
had to send it in for repairs.
ah Ha!! the date syrup is exquisite!! amazon.com to the rescue again.
Thanks, Dana
Marlise says
I made them passed weekend – soso good and easy to make! I even filled some tiny mason jars to eat on the go (took them from the freezer in the moning, put them in the fridge at work and they were the perfect dessert to spoon out of the jar after lunch). Thanks for the reicpe!
nicholas says
very nice thankyou, will continue to make them, and though im not vegan, i still enjoy, and they are guilt free!
Erica says
I didn’t have coconut cream, so used soy milk instead, and a teaspoon of vanilla. I LOVED these, the addition of lemon really gives them the tang that cheesecake usually has. No, it doesn’t taste EXACTLY like cheesecake, but they are so delicious I would rather eat these & I’m not a vegan! Instead of peanut butter, I added cacao powder to the last batch of 4, very good! The parchment tabs really helped after using a knife to loosen the edges, great idea! My family was skeptical, so I made/insisted on them for my birthday! ? My family loved them!
Gigi S. says
Two words.. Absolutely phenomenal!! I was looking for something that would satisfy my craving for sweets without me having to practically sweat into a puddle at the gym afterwards and this is it!! I love this recipe it’s simple, incredibly delicious and allows some play room for interchangeable toppings. Just amazing, Thank you so much for sharing!!
Rachel says
Wondering how the caramel sauce is vegan? The recipe adds cream.. is there something I’m missing? Thank you!
Hi Rachel, the reason we link to the Caramel Sauce in our Caramel Almond Butter Cups is because we noted an option for making it vegan. You can substitute the cream for full fat coconut milk! Alternatively, we’re loving our Coconut Sugar Caramel Sauce in Everyday Cooking too! https://minimalistbaker.com/everyday-cooking/
Di Binns says
Hi, I’ve just made your cheesecakes, they sound yummy but I couldn’t really get the filling ‘silky smooth’ in my Thermomix. Any ideas?
Diana says
I tried this recipe over the weekend and they came out great! If I wanted to make it as one large cheesecake, say in a 9″ springform pan, should I double the recipe? Or more?
If you’re looking for a tall cheesecake with your 9″ springform pan, I would say double the recipe! This recipe might be a good reference too!
Icey Hot Stuntza says
These were absolutely delicious. The base is great and easy to add your own creative spin on flavorings. I did a mix of walnuts and pecans for the crust and we really enjoyed it. I used ungreased muffin/cupcake cups in the pan and they pealed off easily. 100% will make again.
Alison Lowe says
Have you tried these in paper muffin cups? I have parchment but I’m thinking they may stick and be hard to remove.
Hi Alison, I didn’t have a problem with the parchment sticking but if you’re worried about it, you could use a little grease in addition to the parchment! I haven’t tried these with paper muffin cups, but let us know how it turns out if you end up using them!
ari says
I made these chees cake for a dessert and for me it was very messy because my chopper was to small but overall I put them in the freezer over night and had one before I went to bed they were really good with a topping, eating it plain was just too sweet and nutty for me .
Courtney says
I was wondering if it was possible to make this recipe in a normal pie dish? or if it works best in a muffin pan?
A normal pie dish should work, just make sure to line it with parchment so it doesn’t get stuck!
Poppy and The Myf says
My name is Poppy and I caught up with myf to mamake these hardcore vegan snacks. Thoroughly enjoyed but to devour the glory of these cheesecakes, we had to add a hint of philadelphia cheese to enhance the flavour. I realise we have gone against every principle we stand for but in the end, they tasted nicer! I loved the idea of adding cashews! Nice one!
Janna says
I had this cheese cake at a friends and it was the best I’ve ever had and I’m not exaggerating. She put a raspberry sauce on it …the best!!!
Traci McWain says
How is it possible that a 2 ounce little cheesecake can be 324 calories???? this doesn’t make any sense a huge slice of real cheesecake is the same amount of calories. Please tell me that is a mistake in the nutritional information.
Alicia says
Walnuts, Cashews, Coconut milk and Coconut oil are all high-calorie foods.
Moo says
Can you store in fridge ? How long would they last???
Vino says
I was wondering the same too
They set better and quicker in the freezer, however you can store them in the refrigerator once you’ve removed them from the muffin tins or ramekins. They will stay for a few days, however, I would still recommend storing them in the freezer to keep them fresh. Sometimes they can get soggy in the fridge.
Sandrine says
These cheesecakes are GREAT! I made it already 4 times and my family love it! I was so surprised that everybody love it (they are not fully convinced by my vegan cooking skills :-)) but it is perfect dessert. Thank you for this recipe. All the recipes here looks great and I will try the recipe of vegan cookies and the granola bars this afternoon…