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)
denise says
hi friends! these sound wonderful–would they work in paper muffin tin liners (for a holiday party)? thanks so much!
Yes! That would be absolutely perfect for a party. Great idea!
denise says
thank you SO much!! happy thanksgiving!
Happy Thanksgiving, Denise! Enjoy! xo
Julia says
I am very excited to try the filling recipe to make a kind of cheesecake “spread” for my party! I would like to pour and freeze the base in a mold and remove it onto a plate when its time to serve. Do you think if I lightly oil the plastic mold it will come out and hold its shape ok?
We think that should work, Julie! Let us know how it goes!
Laura says
hey there! I love this recipe, it’s a staple for me. Have you ever tried it with pumpkin as the add-in? curious how it would be….
We’re so glad this recipe is a staple for you, Laura! We think pumpkin on its own wouldn’t have enough sweetness, but pumpkin butter might be delicious! We also have recipes for No-Bake Pumpkin Cheesecake and Pumpkin Swirl Cheesecake Bars. Hope that helps! xo
Anaiah says
This recipe was not great the consistency was strange and it had an oily flavor.
We’re so sorry you didn’t enjoy this one, Anaiah! Did you make any modifications? It’s usually a reader favorite.
Kat says
Do you think I could use a 10 inch cake tin and make one cake instead of 12 mini cakes? Or it wouldn’t set in the freezer?
That should work well!
Laci says
I’ve been making these for a while and love them. They’re amazing. I do sprinkle a little salt into the crusts before adding the cream filling. Amazing addition.
We’re so glad you enjoy the cheesecakes, Laci. Thank you for the lovely review and for sharing your addition! xo
Amanda says
Aw got all the ingredients for this recipe only to find out that the total time is closer to 7.5 hours not 1.5 because it is a frozen no bake :/ guess we’re doing birthday cake tomorrow morning
Sorry for the confusion, Amanda! The prep time does not include freezing (as mentioned in the notes). We hope you get to make it when you have more time!
Georgina says
Hello! Have you ever tried to bake this version in the oven? I would need a ‘stable’ cake that can be left out on room temperature for a longer period of time. Thank you!
Hi Georgina, we wouldn’t recommend baking this one, but we do have a baked cheesecake recipe here. Hope that helps!
Lily says
Hello! I have a similar question to Sophia about serving time – I would like to make these for a cake sale at work, but worried about them losing shape. I’d leave them in the freezer overnight and take out to transport (about an hour on a train) then serve immediately on arrival. Would they hold?
Yes, that will be fine! We’d recommend using a cooler for transporting them.
Sophia says
Hi, I hope to make this but I have a big question about serving time.
I planned on making this for work, but we don’t have a freezer.
Is it possible to be frozen overnight, then put in the fridge for 6 hours then served at lunchtime?
I have already bought the ingredients, so I hope to still make it. I would make sure not to stack the mini cheesecakes, but I am worried! I do not want them to lose their shape.
I can maybe bring a cooler, but even then I am not sure if that is colder than a fridge?
Hi Sophia, storing them in the freezer is best, but that amount of time in the fridge/cooler would be okay! If they were going to stay in the fridge for a few days, that would be an issue – they would get soggy. Hope that helps!
Theresa says
Uff, so delicious like all your recipes. Just had the first mini cheesecake and in summer it’s especially nice that it’s cold 🫶🏻
Easy to make and perfect.
Aw, thank you for your kind words and lovely review, Theresa! We’re so glad you enjoy our recipes! xoxo
Melissa says
I try to keep a whole food plant-based diet without the use of oil. For me, this is the perfect way to make “cheesecake” since I am the only one eating this way at my house. However, this recipe has coconut oil. I have read that a good substitute for coconut oil in vegan baking is coconut butter. Before I dump $12 on a jar, I am interested to know if the coconut butter will work here. Thanks!
Hi Melissa, we think coconut butter might add a gritty texture. We’d suggest adding more cashews!
Shae says
Can you please tell me if I push the dates in the cup measurement or put in losely? 🙏🏼
Hi Shae, push them in the cup measurement!
Mel says
If you are looking for an amazing and delicious substitute to a traditional dairy containing cheesecake do not look further than this recipe. I strongly suggest trying it. I am not a vegan but find this recipe so delicious and satisfying. I usually add some lemon zest and vanilla extract to the filling also. Thank you for this recipe. It has come in handy on many occasions when I have needed to make something special for family members who are vegan.
We’re so glad you enjoy this recipe, Mel. Thank you for the lovely review and for sharing your additions! xoxo
Mei says
I absolutely love this recipe!! Made it with passion fruit and blueberries (whole not even a sauce) and now I’m going to make it with lemon. So easy to whip up and guilt free as it’s so nutrients dense. With the base I used whatever nuts I had I think it was Brazil nuts with almond meal. This time I’m going to try walnuts and hazelnut meal.
Thank you! Delicious!
We’re so glad you enjoy the recipe, Mei! Thank you for the lovely review and for sharing your delicious modifications! xo
Ava says
Hi! I’m not a vegan but do love nutrient dense delicious desserts, if I don’t have coconut milk can I sub regular whole milk? Or a different plant based milk?
Hi Ava, coconut milk is much thicker than other milks, so we can’t guarantee it will turn out the same. It might not set properly!
Christine Hannay says
I made a batch of these, I didn’t have coconut oil so I just subbed coconut cream in place of the coconut milk and oil. They’re delicious.
My 14 year old has ARFID and loves them. We have some difficulties finding sources of healthy fats that will eat, as most of their safe foods are plain raw vegetables or fruits like cucumber and watermelon.
They like to take one of these in the morning on their way to the bus stop, and it’s a relief knowing they’re eating something satiating. Thank you!
We’re so glad the recipe has been helpful, Christine. Thank you for sharing! xo