7-Ingredient Vegan Cheesecakes

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Cutting board filled with delicious Vegan Mini Cheesecakes made with blueberries and caramel

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.

Food processor filled with Date Walnut Crust for Vegan Cheesecakes

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.

Blender filled with cashews and coconut cream for making Vegan Cheesecake filling

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.

Spoons of blueberries, caramel, and peanut butter for making homemade Vegan Cheesecake

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).

Assorted flavors of Mini Vegan Cheesecake Bites setting up in a muffin tin

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).

Muffin tin filled with peanut butter, caramel, and blueberry mini Vegan Cheesecakes
Cutting board filled with assorted flavors of our Vegan Cheesecake Bites recipe

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!

Mini Vegan Cheesecake Bites on a dark background

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!

Cutting board with a batch of our simple Vegan Cheesecake Bites recipe
Creamy Vegan Cheesecake Bites resting on a cutting board
Stack of creamy gluten-free Vegan Cheesecakes
Showing the creamy texture of a gluten-free Vegan Cheesecake Bite

7-Ingredient Vegan Cheesecakes

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).
Author Minimalist Baker
Print
Cutting board with several Mini Vegan Cheesecakes of three different flavors
4.77 from 339 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 12 (mini cheesecakes)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1-2 Weeks
Does it keep? 2-3 Days

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

*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
*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)

Nutrition (1 of 12 servings)

Serving: 1 mini cheesecakes Calories: 324 Carbohydrates: 29 g Protein: 6 g Fat: 22 g Saturated Fat: 8.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Fiber: 2.6 g Sugar: 21 g

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My Rating:




  1. Emma says

    I have made these so many times, you would think I would have the recipe memorized by now! My girlfriend loves them <3

  2. Alisha Mann says

    I have made these several times, absolutely love and always a hit. I was curious about possibly using light coconut milk vs full fat.. I understand this is a desert and totally love it as is, just was curious about lightening it up a bit and your thoughts on that before I throw all these now-a-days pricey ingredients together and it possibly fail. Thank you for all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alisha, it’s possible it would work since the cheesecakes get frozen, but we aren’t certain they will set properly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hillary, lemon juice/acidity is important for giving it a cheesecake flavor! For a similar effect, you could try using some coconut yogurt in place of some of the coconut milk, but we aren’t sure it would be as tangy. Hope that helps!

  3. Courtney says

    I have made this recipe multiple times, I love it! I find it so easy and so forgiving. It turns out perfectly every time! I made an oatmeal crust instead of this one, only because I didn’t have the extra nuts on hand. I also used all of my coconut oil in the crust and didn’t have enough for the cheesecake filling so I added a little extra liquid from the coconut milk, worked just fine. The cheesecake filling is so good I could drink it straight. I make a lot of the minimalist baker’s recipes because they are so good and simple! Very thankful for them! Will continue to explore others. Thank you!

  4. B LEWIS says

    I was very disappointed in this. It was not good at all. The date and walnut crust was fine, but the filling was bad. It did not taste like cheesecake at all. I think it would have been better to use a normal cheesecake recipe and just substitute with the vegan cream cheese.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you didn’t enjoy it! Did you make any modifications? Is it possible any of your ingredients were old/spoiled? We do have a more classic baked version here.

  5. Ashley says

    The filling and crust textures are perfect. The level of sweetness is just right. These cupcakes can be eaten straight from the freezer or thawed 10 minutes to soften. I found that they retain just the right shape and density when stored in the refrigerator. (Maybe my fridge is a little colder than some.) The reason I give this recipe only four stars is that the coconut flavor from the coconut oil and milk is too strong, in my opinion. If you’re adding fruit preserves or peanut butter, it will mask some of the coconut flavor, but if not, you may feel that the coconut keeps you from achieving the taste of a traditional cheesecake. I’m going to try substituting the coconut oil and/or milk and see if I can adjust the flavor without losing the recipe’s delightful creaminess. I may also make the very tasty 2-ingredient crust on its own and eat it like a cookie.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Ashley! Have you tried using refined (odorless) coconut oil? That will reduce the coconut flavor!

  6. Hannah Danyo says

    Hey! This looks amazing! Do you think I could make a full sized cheesecake with this and not have any issues with it setting up properly? And also, if I’m making it for thanksgiving, should I keep it frozen until serving or bring it out and let it thaw while we eat? Will it melt into a puddle?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A full size cheesecake should work great! We’d recommend keeping it frozen until about 20-30 minutes before serving. Hope you love it, Hannah!

  7. Dzenana says

    Hi,

    My sister in law shared this recipe with me years ago and I have been making it since then, at least 7-9 years! It’s such a great recipe and very versatile as well! Love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma, we’d suggest doing a search in the comments for “sunflower” to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  8. Rochelle Adam says

    I love this recipe, and have used it as a three layer birthday cake, with a chocolate layer, a rapsberry layer, and a lemon layer (adding chocolate, raspberries, and more lemon, respectively, to the basic batter).
    I have a grandchild who is allergic to cashews – can I use almonds instead of cashews? has anyone ever done it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow, that sounds SO good, Rochelle! The best alternative to cashews in this recipe is macadamia nuts, but they don’t absorb quite as much moisture, so you may need to use more of them to get the same texture. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, it’s hard to say since blenders vary so much in terms of wattage, materials, and blades, but that should work!

  9. Res1 says

    Are these supposed to melt like ice cream? I made them and when left them at room temp for 20 minutes they were super soft like ice cream/custard. Did I blend it too much perhaps?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      These cheesecakes will melt if left at room temperature. We’d suggest only letting them thaw for 10 minutes before enjoying. If you’re looking for something that holds its shape at room temperature this baked cheesecake is a great option!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi, our no-bake versions typically don’t use vegan cream cheese, but with the baked versions, we find vegan cream cheese is important. You could try a homemade vegan cream cheese, but we can’t guarantee it will turn out the same.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christopher, we haven’t tried this recipe in a 6 inch pan but we think it would make 1 very tall/full 6 inch cheesecake, or 2 more shallow 6 inch cheesecakes. Hope this helps!

  10. Janine says

    Literally can’t wait to bite into these. Making them for my partner’s birthday, who is vegan and sugar free. I made cinnamon cashew butter, blueberry cardamom, and strawberry vanilla bean :)
    I won’t be serving them until two days. Do you suggest keeping them in the muffin tin in the freezer until serving, or is it better to take them out after the 4-6 hours and then individually re-wrap them to put back in freezer until serving?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woah, your flavor variations sound AMAZING, Janine! Removing them from the muffin tin and storing in a sealed container will prevent any freezer flavors from seeping into them, but since it’s only 2 days, it’s probably fine either way!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vic, a couple other readers have mentioned doing so with success! You’d likely need only about 1/4 – 1/2 as much cashew butter. Let us know if you try it!

  11. Melody says

    What’s the worst that could happen if I added a little bit of agar powder, and baked this like a normal cheesecake? would that ruin it? I want to make sure it holds its shape when being served at room temperature.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melody, We haven’t tested that, but think they would get runny (maybe the agar would counteract that though!). It’s possible if you chilled them after that they would be a descent texture? Let us know if you give it a go!

    • Melody says

      Replying to myself lol

      I tried it and it worked! I made the base recipe, but added some vanilla bean paste, 2-3 tbs granulated sugar, 1.5 (roughly) tbs agar powder.

      Blended up in my vitamix and used a graham cracker crust and a 7″ springform pan instead of muffin cups. Baked for 10-minute increments until it was set, then let cool and chilled in the fridge. Going to wrap my knife in parchment paper so I can divide it into individual slices and add different toppings instead of just one!

      I find that the graham cracker crust (although not GF) has a more classic cheesecake flavor than the date nut crust. the date nut crust can make the cheesecake just taste like a wierd parfait if you use berries as a cheesecake topping.

    • Judi says

      I wonder if a bit of arrowroot or corn starch might help? I’ve seen a bit of one of the starched used in other vegan cheesecake recipes. I haven’t tried it myself, but you might do an online search for vegan cheesecake recipe for inspiration.

  12. Rumy says

    I found and started using parchment paper muffin cups and that simplified things a lot.
    Also,I reduced the maple syrup quantity in half and it still tasted great!
    Thank you for creating and sharing such a great recipe!

  13. Chay says

    How can I get them out of the muffin pans and have them still look nice?
    I did the coconut oil and parchment tabs but it still didn’t work, does not look like the picture posted.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chay, sorry to hear that didn’t work well! Did you try letting them set at room temperature for a few minutes after freezing?

  14. Klaudia says

    I have just put mine into the freezer and I am impressed how the texture of the filling resembles cheese filling in the cheescake. o.O Fingers crossed it all works out. :D

  15. Ellie says

    This is so yummy!!!! I have a friend who is allergic to nuts. Is there anything I can try to make it nut-free?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ellie! So glad to hear you enjoy this recipe! Unfortunately, the nuts are quite crucial for the right texture in both the crust and the filling here. For the crust, you could possibly try oats instead, but for the filling we aren’t sure. Coconut cream might work, but it will probably melt at room temperature as the cashews are what help keep the filling firm… you could also try silken tofu.. but we think it might make the filling bitter. Let us know if you try any swaps!

    • Julie says

      You could substitute pine nuts and/or macadamia nuts. I’ve tried a combination of those and it was delicious!

      This cheesecake recipe is fabulous! I made this withy favorite chocolate almond raw pie crust.

  16. SK says

    Hi- I made this today and plan to keep it in the freezer until I serve it tomorrow evening. I’d like to serve it with fresh blueberries that I got, but I’m not sure how to make them look like the compote you show in the pics. Can you share how I can achieve that look?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! They were slightly melted from being frozen, and we used a toothpick to swirl them around. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, the closest alternative would be macadamia nuts, but they don’t get quite as creamy and you’ll likely need more of them. According to the Monash app, activated (soaked) cashews are low FODMAP up to 10 nuts (15 g), so it might be worth looking into whether a small serving would work? Hope that helps!

  17. Cami P says

    i was honestly so impressed with how good these are!! i added some peanut butter and toppede them with dark chocolate, they were incredible <3

  18. Jennifer says

    Honestly, I was quite disappointed with the outcome of the recipe. I made this for my birthday and it let me down! I thought this was simple and versatile enough for my birthday, but taste-wise it didn’t live up to what I wanted. There were so many great reviews, which is one of the reasons I wanted to try it. Unfortunately, for my taste there was too much lemon. A quarter of a cup was a lot and made it more like a tart. I wouldn’t consider this a cheesecake because of how tart it came out. I added more sweetener and almost a teaspoon of vanilla since cheesecake traditionally has strong vanilla notes (I was so surprised this recipe didn’t call for vanilla!). Sweetening it and the vanilla made it better and I strongly recommend it if you have a sweeter tooth, but it still isn’t cheesecake. To me, this is the stereotypical “healthy” vegan dessert. This isn’t the indulgent cheesecake I was looking for. I will say, if you are making this and enjoy it, I used walnuts and pecans as the base with the dates (my dates were so old and needed rehydrating) and the “crust” came out good with the substitute.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we’re so sorry to hear it didn’t turn out as you were hoping! If you’re looking for a more classic cheesecake, we think you would prefer our baked version. Again, sorry to hear this one wasn’t a success for you!

  19. Leanna says

    Made these for Christmas, so delicious and easy! I tried blueberries, cacao powder, lemon zest & coconut, and a sunflower butter/caramel.

  20. Lori says

    Has anyone tried baking this like a traditional cheesecake? I’m thinking a bit of agar to the filling mix minus the coconut oil plus some time in the oven may void the need to freeze it… I’ll give it a go and let you know :)

  21. Sara Burke says

    Can I make this receipe in a regular 9″ springform pan (large version?) Has anyone tried this and if so temp and time recommendations?

    Thanks! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, We haven’t tried this as one larger cheesecake, but it should work! It may need to freeze for a bit longer. Let us know how it goes if you give it a try!

  22. Natashia says

    I’m definitely one of the vegan dessert skeptics out there but this recipe is truly great and pretty easy to make. I highly recommend this as a vegan cheesecake base. I say as a base because unless you’re looking for a coconut-pronounced cheesecake (which I totally like the idea of but it’s not what I usually want for cheesecake), I definitely suggest adding mix-ins to bring some depth to it. I added lemon zest from 1 lemon before topping with fresh blueberries and raspberries – excellent! I can see how plain caramel may be too sweet but bourbon caramel and/or peanut butter would be great. I think I packed my dates in way too much when measuring and the crust ended up a bit too sweet for me so I suggest using medium pressure when packing dates for measurement. They were way too hard for me from the freezer and I didn’t like them at room temperature either – from the fridge after several hours was just right, however. Thanks for sharing this great recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the review and for sharing your experience, Natashia. We’re so glad you enjoyed!

  23. Anisha says

    Easy to make and looks very pretty. I personally found the taste too coconuty but my friends loved it. I made the blueberry and peanut butter flavors – the peanut butter one tasted better.

    Don’t bother adding the parchment paper tabs, they just tore for me. Also they were pretty easy to pop off the muffin tin with a butter knife so the tabs were unnecessary.

  24. Maryanne says

    I had an issue with the coconut separating when blended. Is there any trouble shooting for this? The “cheesecake” mixture did not come out as smooth and lovely as the video… it came out chunky and had all the coconut operated into small pieces. Did this happen for anyone else? I tried this recipe twice with two different coconut milk brands and cooled them in the fridge for 48 hours.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maryanne, were the coconut milks you tried chunky/oily? That’s the most likely reason! You can find our brand recommendations here. Or did the cashews blend to a smooth consistency? If not, it could be that the blender wasn’t powerful enough!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, it should still be creamy as long as you have a powerful blender. Other readers have reported it worked!

  25. Emma Hosking says

    I made these today and they came out a charm! My Kenwood blender coped beautifully to make a smooth mixture.
    I didn’t have agave or maple and didn’t want to add honey (keeping it vegan for a friend who is coming for dinner) so I used date molasses to sweeten instead. They’re a little darker in colour than yours but the taste is exceptional.
    I made half of them peanut butter flavoured, topped with toasted peanuts and maldon salt. For the other half I cooked up a little frozen fig into a paste to swirl in, topped with a slice of fig and some toasted hazelnuts.

    • Emma Hosking says

      I also only added half the amount suggested for the agave – I prefer them a little less sweet and I think that the date molasses is a bit sweeter than agave.

  26. Rayenbo Paisley says

    I am looking forward to using this as birthday cake (this week) for my non-dairy no refined sugars eating child! Except that I when offered this option they said they wanted a full sized cake. I am wondering if this can be made as one? I know it would have to be in the freezer much longer but I don’t know if it would require any other adjustments.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! We haven’t tried this as one larger cheesecake, but it should work! It would probably work best in a springform pan, and like you said it may need to freeze for a bit longer. Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad this is a staple for you, Nicolette! Thanks so much for the lovely review!

  27. Arlene Torres says

    I love love love this recipe. By far my favorite crust. Was wondering if you think this crust can be used with a baked cheesecake? Haven’t had the guts to try. Thank you! Big fan of your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this, thanks for the lovely review, Arlene! It’s possible that if you added oats to this crust it would bake up nicely, but we haven’t tried it. Alternatively, we do have an easy baked cheesecake recipe that you could check out! Let us know if you give either of them a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kassie, They will be closer to a thick pudding consistency if you put them in the fridge instead of the freezer. Hope that helps!

  28. Avery says

    Hi, I made this recipe today and everyone’s favourite part was the crust! Is there another dried fruit that can be used to substitute for the dates? I’m planning to make this recipe more but dates are fairly inaccessible where I live.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Avery, we’re so glad everyone enjoyed it! Another moist, sticky dried fruit might work. Perhaps prunes or apricots? Or maybe raisins or cherries?

    • Krystal says

      Hey Avery! Maybe try cranberries? Not sure where you’re located but when dates become inaccessible to me, I check out Amazon or some online health stores and am usually able to get some really good ones for a decent price! Hope that helps :)

      • Krystal says

        I made Chocolate Chip Almond Butter version of this recipe :)

        These are absolutely amazing! The instructions were easy to follow and the end result was better than I could’ve ever imagined!
        I have a ninja blender set and used the food processor attachment for the whole recipe. I only used the creamy part of the coconut milk like suggested, and when blending the filling I added a little bit more of the agave, and 2 Tbsp almond butter.
        With the ninja I had to blend the filling for a good while (maybe 7 rounds of 60 seconds) to get it to be smooth and not gritty. I left half of the batch plain and the other half topped with some “enjoy life” vegan semi-sweet chocolate chips.
        The tip about the parchment paper to make easier removal was super helpful!
        My boyfriend and I absolutely loved these treats and I’m so excited to try making more variations of them! Maybe a salted coconut caramel and pretzel set? :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woah – those flavor combos sound SO delicious! We’re so glad you both enjoyed them. Thank you for the lovely review, Krystal! xo

      • Karl says

        This Recipe looks so delicious!! I dont have the agave nectar, could I possibly replace it with Stevia or Maple syrup? Which substitue would you recommend?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Karl, we’d suggest maple syrup over stevia for this recipe. It might affect the flavor slightly but should still be delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brenda, we’re so glad you enjoy them! We do have more =) You can find them in our recipe index by selecting “No Bake” in special diet and “Sweet” in recipe type. Hope that helps!

  29. Grace Denton says

    hello, is this recipe something that can be reposted in our company newsletter? if so, how would we give you credit for that?

  30. Cecillia Cornejo says

    Thank you so much for this recipe! My baby is lactose and allergic to eggs and your page has helped me out so much!!

  31. Molli Hansel says

    These are DELICIOUS. My non-vegan husband even craves them. You can fool anyone with this recipe and it’s SO easy!!!! I like to add berries to half reserve and sometimes add to Oreo/vegan butter crust. UH-MAY-ZING.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for the lovely review, Molli. We are so glad you both enjoy these cheesecakes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  32. Donna says

    I made these and they turned out great. I especially appreciated the detailed instructions for using the parchment paper strips to remove them easily from the cupcake tins. I made a recipe from another blog for a raw tiramisu that I prepared in a 3” spring form pan and the whole thing fell apart when I tried to remove it. No instructions were given for removal. Thanks again for the great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad that tip was helpful and that you enjoyed these. Thanks for sharing, Donna!

  33. James says

    Thank you! It’s impossible to find a Vegan desert recipe that’s tasty, but this was amazing. Even my 8 year old son loooooves it! And so healthy! You’re wonderful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed it. Thanks so much for the lovely review, James!

  34. Sara says

    Hi, thank you for your wonderful recipes! I couldn’t find my particular question in the comments. Can the oil be omitted entirely and the coconut milk replaced with a creamy almond milk? I don’t consume oil but would love to make these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, unfortunately we don’t think it would set up properly with those modifications. For an oil-free version, we’d suggest the filling in this recipe (it does contain coconut cream, but could possibly be subbed for a thick cashew cream or dairy-free yogurt). Let us know if you do some experimenting!

    • James says

      Hi Sara, why don’t you consume Oil? Healthy oils such as coconut oil and ghee are essential for good health and to prevent dementia.

      • Jahsalyn says

        Actually the best oil is olive oil. Otherwise most oils are not great for consumption. Check out Dr. Gregers review over tons of research done on the pros and cons of different oils for consumption. It opened my eyes as I also thought coconut oil and avocado oils etc were healthy. That being said, when you eat it in moderation, and for desserts I can understand how it would be hard to replace and it probably won’t hurt.

  35. Miki says

    Hello!

    This recipe looks great and I’m super excited to try it – I just wonder, can I just whip it up in one big spring form instead of multiple tiny ones? Or is there a special reason not to?

    Best regards and many thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Miki, other readers have done so with success! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as springform) in the post and comments. Hope that helps!

  36. SV says

    I’ve made this a few times now and it’s become a holiday/party staple for my family. This time, I was trying to go with a galaxy theme, so I added blueberry and blue spirulina powder and felt the need to share because they turned out sooo beautifully. Spirulina’s taste can be off putting in large amounts so I added just enough to achieve the desired color, little by little, after all the filling ingredients were already blended. Then I marbled the juice from frozen but thawed blueberries into each cheesecake and topped off a few blueberries. I’ve found that I prefer using canned coconut cream instead of milk, gives a really rich texture. Don’t shake the can first!! This cheesecake recipe is super solid and so customizable and I will definitely continue to make it and try fun new combinations!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! Love your creative spin and tips. Thanks for sharing! xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Sukhi, we don’t think hazelnuts would get as creamy. The closest option would be macadamia nuts.

  37. Kristina says

    I’ve made this a few times in the last few years and it’s delicious every time. Personally I love it plain or served with raspberries in any form. I make it in a springform and it turns out great as a mock cheesecake. My son has a walnut allergy, so I tried making it with the regular crumb crust which I baked and cooled prior to assembling.

    Thank you for the great recipe ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Kristina! Love your creative modifications too. Thanks for sharing! xo

  38. Melody Nydam says

    I don’t have enough words to say what a success these were, but I will try!
    A breakthrough for me in finding a healthy dessert that tastes delicious too. It has it all.
    Creamy, silky smooth, bursting with fruity flavor and so satisfying.
    Here’s what I did to adapt them to my taste:
    Added finely grated lemon peel to the filling, plus more lemon juice.
    Switched the Coconut milk to Almond milk.
    Put 6 frozen blueberries on each crust before pouring filling over.
    Used a strawberry lemon puree for decorating the top and enhancing the fruitiness. It was perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds amazing! Thanks for the lovely review and for sharing your modifications, Melody! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eve, we’d suggest using another oil such as a mild-flavored (light) olive oil or avocado oil. Let us know if you try it!

  39. candice says

    Perfection! Made as written twice already and has been such a hit. So yummy! Thank you for another delicious recipe!

    • Kristina says

      I made these over the weekend and I am officially obsessed!! This recipe is amazing! I made all of them caramel flavored and they turned out delicious! I’m excited to make them again and try the other flavors. Thank you for this recipe!☺️ You never disappoint, Dana!

  40. Nasser says

    I just made this a few days ago and it was amazing! Thank you for this recipe :)

    I am thinking of adding salted caramel next time, but I am not sure if I should mix it with the filling or just add it on top. Wouldn’t the caramel harden if it’s in the freezer?

    What do you suggest?

  41. Stephen Williams says

    Hello,

    I loved your vegan cheese cake recipe. I made this at home and this was as delicious as it looks. The steps were simple and time-saving.

    I loved your recipe so much that I have featured this on my recent blog. Let me know if you would like to check it out. “

      • Rosi says

        Hi, I loved this recipe, hadn’t thought of dividing into small portions using the muffin tin, so thanks for the idea! Perfect for a garden party :))) just had a question about using coconut milk – is it possible to over-whip it? Such as it is in case of using dairy products. I got afraid that I overdid it as I’m new with vegan recipes, but perhaps I simply didn’t blend it for long enough haha

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We haven’t had personal experience with over whipped coconut milk, but it does seem possible. If it starts to separate and get oily it may have gone too far! Hope this helps!

  42. Stephen Williams says

    Hello,

    I loved your vegan cheese ball recipe. I made this at home and this was as delicious as it looks. The steps were simple and time-saving.

    I loved your recipe so much that I have featured this on my recent blog. Let me know if you would like to check it out.

  43. Gretchen says

    Could I sub almond flour (or almond meal) for the raw walnuts in the crust? Any guys what the amount would be?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I think that would work but am not sure on the quantity! I’d say start with 3/4 cup and work your way up?

  44. Eddie says

    Hi there, the recipe looks amazing. I will try it tonight. Just wondering where did you find these – shall I say – the smallest blueberries in the world? Love them!! Thanks, Eddie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eddie, you can find wild blueberries in the frozen section at Whole Foods, Trader Joe’s, and most other health food stores.

    • Tiffany says

      I’m not having much luck with mine I used a bread Tim as I don’t have a cheesecake tin or mufffin pan 😩… it’s not setting for me it has a frozen smoothie texture 🤦🏽‍♀️… I forgot the oil could that be the problem? Should I scrape it back in the blender and add it?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tiffany, Sorry to hear that! We think omitting the oil could definitely be the issue. We’d suggest re-blending to see if that helps!

        • Tiffany says

          It helped a bit it’s still loose when thawed I’ll definitely make it again though because the flavor was spot on !

  45. Charlie says

    Hi there
    I have a question about the measurements from cups to metric.
    If I set the recipe on 2cups cashews, the metric calculates it to 240g.
    But everywhere online and in books, 1 cup of raw cashews is 150g. So 2cups would make 300g.

    Is it just a mistake on this recipe or ?

    Thank you so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, we only measured in cups and then converted. Our source says 1 cup = 120 g. If you have access to cups, it would be best to use them here. But we’ll see if we can measure with the scale soon to double check.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi, thanks for bringing this to our attention. We were able to double check this and found that 140 g = 1 cup cashews. We’ll update the recipe to reflect this.

  46. Katy szarko says

    I made this today for my reluctant hubby and teens. WOW! So easy and so delicious. My tribe were full of praise. This is definitely my go to healthy pud now!

    I made it in a springform cake tin and it froze fine. Left out of freezer for 15 mins before serving.
    There is half a cheesecake left and I think that next time I try this I will make individual portions as per your instructions. They can be left in the freezer then for puds throughout the week.

  47. Aerryn says

    I absolutely love these! I haven’t tried making blueberry ones yet but the peanut butter and caramel flavours are amazing! (I added caramel into the cheesecake mixture to make the flavour even stronger because I love caramel)
    All of my non vegan family loved these and still ask for them!
    Thank you for this easy delicious recipe!!

  48. Nina says

    Three words: A – maz- ing!
    I made these in a 6″x9″ glass baking dish (didn’t have muffin tin on hand..). Lined it with parchment first, and pressed the crust into the bottom, then froze it, then poured in the filling (essentially just following the recipe), and froze it again. To store, I cut them into squares. I used maple syrup for sweetener. I initially tried to make the filling in the food processor to save on dishes, using it after making the crust, but I found that the filling didn’t come together well. I ended up pouring the batter into a vitamix and that smoothed it out perfectly. I used a tad more maple syrup, coconut cream, and cashews than the recipe called for. I found it to be too lemon-y otherwise, but some might prefer that!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Nina. Thanks so much for the lovely review and for sharing your modifications!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Eliza, the lemon is what gives it the tanginess of cheesecake! We’d suggest one of our other vegan cheesecake recipes that uses vegan cream cheese if you want to omit the lemon. Hope that helps!

  49. Nikki says

    I’m interested in making this however, is there a substitute for all the coconut that was used in this recipe? My fiancé recently transitioned to vegan and i plan on starting myself but he is allergic to coconut, so I’m unable to use anything coconut.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nikki, you could maybe try a thick homemade cashew cream and perhaps a mild olive oil or avocado oil for the coconut oil. Let us know if you try it!

  50. Nicole says

    I absolutely love cheesecake and since finding out that I am lactose intolerant as well as having a gluten sensitivity this is one dessert I am really missing. I love the idea of a GF and DF cheesecake recipe, but I am HIGHLY allergic to cashews. Can you sub out the cashews for another nut?

  51. Ngozi F Iroanyah says

    Thank you for this great recipe! I tried making a full cheesecake following your recipe but it came out with the consistency of cottage cheese. I bought a Breville Food processor (the 12 cup sous chef) and it did not give me the consistency for a cheesecake. Like at all lol.

    I am looking for the smooth finish and for the life of me I can’t find a product to give me one.

    What food processor would you recommend? Or would you recommend a high powered blender?

    Thank you in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ngozi, a high-speed blender is best (see our blender review here). Food processors typically can’t get it creamy enough.

      • Anna says

        It worked out perfectly in one big pan! I wouldn’t say you would be fooled that it is regular cheesecake, but it still tasted great!

        • Taylor says

          I realized my muffin tin does not fit in the freezer…will these set in the fridge if I leave them in for longer? Or am I better off making it into one cheesecake in a pan that fits my freezer?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Taylor, They will be closer to a thick pudding consistency if you put them in the fridge instead of the freezer. Hope that helps!

  52. Kinsey says

    Wanted to share that I had absolutely no issues using roasted nuts (walnut for the crust, cashew for the filling) with this recipe. Absolutely delicious! I did 1/3 plain, 1/3 peanut butter with caramel swirl, and 1/3 blackberry. Can’t wait to make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lee. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Krystal Montague says

    Can you replace the walnuts for almonds? My boy is allergic, so trying to find a substitute. Thanks :)

  54. Samara Elliman Durling says

    Could I use coconut condensed milk as a sweetener?If your unsure or haven’t replied I might give it ago tomorrow and report back:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Samara, that might work in place of some of the coconut milk and sweetener. It depends how sweet it is.

      • Samara says

        Hi,
        I tried using coconut condensed milk as a sweetener and it worked out fine, I just adjusted it until I liked it and didn’t use any other sweetener. Also biscuit bases work out amazing. Thank you so much for responding😁

  55. Lilly says

    Amazing – made the caramel version and we loved it! Thank you for providing the metric conversion as well!

    I did have a problem with the mixture curdling initially, but it came together easily. I used the same method as when Swiss meringue buttercream curdles – I put around 1/3 of the mixture in another container in the microwave and heated it gently, and then added this back to the main mixture. This seemed to help “melt” the curdled coconut cream and it came together almost instantly after that! Thought I’d post just in case anyone else has the same problem.

  56. Shea says

    I decided to make these because I had some left over coconut milk I didn’t want to go bad. I think that is one of the best parts of this recipe – that you can make it with stuff you probably having in your cabinet if you good vegan/gf often. I would say having a good blender really helped the filling, it was pretty grainy but with a vitamix I didn’t have any issues. Also I didn’t have cupcake tins, only jumbo muffin tins, so I doubled the crust serving (2tbsp per cup) and spread the filling equally among 6 instead of 12. It was quite a bit of filling for each one given the size. Definitely be mindful of that – I think if I were to make again, I would make twice as much crust but keep the amount of filling, and fill them a lower amount to get a better ratio. Or, you know, make them in regular cupcake tins :)

  57. jen says

    hi! long time listener, first time caller. i’ve had to cut out most coconut and palm oils due to cholesterol risk, what do you recommend replacing them with for recipes such as this?

  58. Ladina says

    I made the peanut butter version and me, my mom and my grandma (all non-vegans) loved these cheesecakes. I will definitively make them again.

    Also, I think it’s great that there is a metric version of the recipe. That way I don’t have to “translate” it myself.

  59. Addison says

    Can you use this recipe to make a raw vegan strawberry cheesecake? I thinking I can replace the agave with strawberry syrup for strawberry taste and sweetener?? any suggestions.
    P.S. we made this recipe and it was awesome!! Thanks

  60. Jennifer says

    I made this 3x in less than a week. We love this recipe!!! I may have to make a secret one just for me! Thanks for sharing this recipe!!

  61. Malaaika saleem says

    This is a bomb 🤩🤩🤩🤩🥰🥰 . I made a cake version of this yesterday for my brother-in-law birthday and everyone enjoyed it very much specially birthday boy. JazakAllah khairan 😍😍😍💗.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hail, They will be closer to a thick pudding consistency if you put them in the fridge instead of the freezer. Hope that helps!

  62. Lilly says

    I made the baked version two weeks ago and decided to give the raw version a try… I LOVED IT! My mom still prefers the baked version, but I like the raw version better. I do have to say, for me the taste resembles a cross between cheesecake and coconut-cashew ice-cream. Which is actually perfect!

    I also made some modifications – I have a 9″ springform at home, so I used 3 cups raw cashews and 1/3 cup maple syrup (should have put more), 1 can of coconut cream. Definitely blend the cashews on its own first unless you have a Vitamix.

  63. Alexis says

    This is by far the best vegan cheesecake recipe out there! Sooo simple and tastes delicious every single time. I’ve made lots of different versions of this cheesecake, and each turns out great. My favorite uses lime juice instead of lemon juice and adds lime zest for an easy key lime pie. I also have made this recipe and added about 1/2 c of canned pumpkin and 2 tsp of pumpkin pie spice for an easy pumpkin cheesecake. So good! I always buy a store bought graham cracker crust to make it even easier. I’ve shared this recipe with a dozen people at this point, and each one loves it!