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
4.78 from 284 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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    • 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!

  1. 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.

  2. 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!

  3. Erin says

    This recipe was SO easy (I’ve never made cheesecake of any kind before) and the finished result was incredibly tasty!
    I melted some white chocolate and swirled some on top with some frozen raspberries.
    Delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. Ethan says

    Would like to make this today. My food processor is not very powerful at all but I have a high speed blender that works great. Would it work to make the crust in the blender instead of food processor?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ethan, we find dates can be finicky in a blender. If you give it a try, we’d suggest going slow and pulsing to avoid overworking the machine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helena, 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, we would recommend storing them in the freezer to keep them fresh. Sometimes they can get soggy in the fridge.

  5. Nona says

    Hey! If I were to freeze these all together, like in a baking tray that resembles a cheesecake that’s properly set like a cake, do you think these would hold? Would love to know!

  6. hibah says

    hi! i love this recipe! is there any way to lower the sugar? I find that 21g is alot haha. Would replacing the crust with graham crackers help? or just less dates, more walnuts?

  7. Adriana says

    This is my go-to recipe for no bake cheesecake! I love how simple and easy it is and tastes delicious. I have also made it in a pie pan.
    When I make a batch I tend to make the cheesecakes each a different flavor since they all taste great. I’ve also added chocolate sauce on top and that was great too! Thank you for your recipe!

  8. Rhiannon says

    This cheesecake was sooo good. Served it to my sister and her partner who are not vegan and they were obsessed!
    Made blueberry ones and peanut butter ones. Both amazing!

  9. Tracy says

    These were amazing! Like so ahh-mazing! Unbelievably amazing. Honestly hard pressed to believe they are dairy- free, gluten- free, refined sugar-free and raw!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tracy. We are so glad you 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

  10. Jamie says

    These are absolutely incredible! Hands down one of the best vegan cheesecakes I’ve ever eaten, let alone made. They’re actually pretty easy to make, I used the tiny muffin tins which made cheesecake bites and I couldn’t believe how good they turned out. Thanks for sharing the recipe!

  11. M says

    it’s not that I’m suspicious of cashews, but we have to be careful about nuts. tons of people are allergic to nuts and having almost every second vegan cheesecake recipe with nuts it’s not helpful…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alicia, 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, we would recommend storing them in the freezer to keep them fresh. Sometimes they can get soggy in the fridge.

  12. Rachael Foster says

    Do these have to stay frozen to keep their shape or can they be kept in the fridge? Thanks, can’t wait to try them out!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachael, 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, we would still recommend storing them in the freezer to keep them fresh. Sometimes they can get soggy in the fridge.

  13. Xiang says

    Extremely easy cheesecake recipe that convinced traditional cheesecake lovers in my family. It is tart, creamy and the perfect texture when you let it thaw a bit from the freezer as instructed. I used half of the sweetener required and it was plenty sweet with the date-sweetened crust!

    Photos of my recreations on IG @veggieandvice.

  14. Vegan4Life says

    I was looking for a vegan cheesecake recipe to make for someone’s birthday dessert (drop-off during COVID) so I was thrilled to find one that I could give away as well as keep some for my family. Very shareable! Love the simple ingredients. I made it exactly as written using maple syrup. I made 4 peanut butter by adding a heaping spoonful of PB to the last of the mix in the blender— what a treat licking the spatula! The 8 others I will be adding fresh fruit to— thinking blueberries, kiwi, & mango. It tastes rich & decadent but I love knowing what’s in it is actually so much healthier the dairy-laden version. Winner!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a good friend! We’re so glad it turned out well and love all those flavor ideas. Thanks so much for the lovely review!

  15. Britteny says

    I made these for my birthday and even with a couple substitutions (almonds for walnuts and raisins for dates) they were delicious! 😋

  16. Petra says

    This is not a 5 star, but a 10 star cake! I made several times raw cashew cakes, but there was always something missing. This one was absolutely delicious, a perfect balance of sweetness & tart ! I made it in a 9” pan, didn’t have lemons at home so I added juice of 4 large limes and topped it with cherries. It turned out like a key lime pie!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review and for sharing your modifications, Petra! xo

  17. Megan says

    I tried it with lite coconut milk (all I could find) and am here to report back! The cakes set up nicely and are rich and creamy. I used the cream off the top of the can and added about a tablespoon of extra coconut oil.

    I also used crushed graham crackers and coconut oil for the crust and topped them with fresh blueberries. They’re delicious! Will definitely make again. Oh my old friend cheesecake, how I’ve missed you!

  18. Melissa says

    Delicious! Turned out perfectly both times I made it! My crust was half walnuts and half almonds. I substituted raisins for the dates. I didn’t have any coconut milk on hand so I substituted 110g extra firm tofu (patted dry) + 40g coconut oil creamed together in my Vitamix. It still turned out perfectly! Thank you so much for sharing such delicious raw and vegan recipes!

      • Dana says

        I came across this recipe and been planning to make it for a while. I finally did. I followed the recipe as is, but had a few problems. First the base turned out too soft although I kept adding nuts to it. Maybe it’s because the type of dates had an impact; local dates (Palestinian) are super soft and moist and resulted with a very sweet, non-crusty base. For the filling, it never blended completely smoothly, as it had tiny bits of cashews. The texture while blending was too liquidy rather than creamy. Finally, it tasted too sour. It might be that i only added 100ml instead of 120ml maple syrup, but I read below some people even added less than that and turned out fine. It might also be the kind of coconut cream that I used (brand: taste of Asia).

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Dana, The crust on these is sweeter, but we aren’t familiar with that type of dates. You could try this recipe for a less sweet crust: https://minimalistbaker.com/creamy-vegan-lemon-bars/. For the filling not being smooth, it sounds like your blender might not be powerful enough. And yes, reducing the maple syrup likely contributed to it being too sour tasting for you.

  19. Amy Sabrina Garrison says

    These are awesome! I have made them a few times now and always receive accolades. I make some bigger ones and some smaller ones as I double the recipe. Can use regular paper if the parchment paper rips. Thanks again for this recipe! Love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amy. We are so glad you enjoy 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

  20. Jane says

    I’ve made these twice now and they’re great! The first time, I used pecans instead of walnuts and I blended frozen mixed berries in with it. The second time I blended frozen strawberries in. Very yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jane. We are so glad you 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

  21. Michele says

    Hello, I made this today and this dessert is definitely “The Best Cheesecake ever”, not to mention how easy it was.
    My family love it

  22. Sharlene says

    Made this for a family dinner. Everyone loved them. Easy to make and not to many ingredients to make it . All ingredients found at the super markets . Amazing in taste. My first time making vegan desert and will be now making the weekly 😍😍

  23. Tiffany says

    This was super easy and quick to make and a yummy treat on my raw vegan journey! You have a new fan!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      whoop! Thanks, Tiffany. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  24. Jenna Malave says

    My sister in-law has two vegan children, one of which was having a bday party. I was told to bring a desert. After internet surfing for a while, I found this recipe and I’m so glad! It was fun to make and I shamefully couldn’t stop “testing” it. I must of had twenty test spoons in my sink by the time I was done. I drizzled organic dark chocolate and strawberries on top and it was DELICIOUS. My husband liked the peanut butter ones as well. Thank you so much for sharing a recipe that your average non-vegan mom can tackle and look like a pro. The entire family was impressed. :-)

  25. Laura says

    I made this cheesecake for a dinner party and was one of the best desserts I’ve ever had! My non-vegan friends could not believe I’d made this and we’re amazed – a definite crow pleaser!
    I mad this on a loaf pan and sliced for serving, and took it out of the freezer almost 1 hour before eating so it was softer and closer to cheesecake consistency.

  26. Oksana says

    I made these for my friend’s graduation, and they were amazing!! It was my first time experimenting with vegan cheesecake, and I was happy to find a recipe that didn’t call for vegan yogurt or vegan cream cheese. I didn’t have dates on hand, so I instead used crushed up vegan chocolate cookies + coconut oil for half, and crushed Biscoff cookies for the other half. For the chocolate cookie cheesecakes, I melted vegan chocolate and spread a layer on top of them, and I made a blueberry compote for the Biscoff variant. Both were delicious, and my non-vegan friend said it was the best cheesecake she had ever had in her life. I will definitely be making these again; they are super easy, tasty, and a great option for vegans and non-vegans alike! They make for a great gift as well.

  27. Hayley says

    Could I make these in little patty cases? I want to take them to a bbq and find that they can be easier to transport in the casings.

  28. Ari Weisberg says

    Was great. I made it in a pie dish with parchment paper under. Increased everything 50% to allow for the larger container. It came out easily and tasted great. I made the peanut butter flavour and used maple syrup. Next time I will cut down on the maple syrup. A bit too sweet for me… I put a picture on facebook and got great comments are referred some to your page.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bethany, we aren’t sure it would solidify well and be as creamy, but it might work. Let us know if you try it!

  29. Jane says

    Hi. This looks like a very good cake. Just a quick question, are cashews and walnuts bad for you when eaten raw? Thank you….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jane, raw cashews and walnuts can be eaten raw! Raw cashews have actually been steamed to get them out of the shell.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that would work. If it seems to dry, you could try adding a small amount of coconut oil. Let us know how it goes!

  30. Akvile says

    Amazing recipe, thank you for sharing!
    One question though – I don’t have a cup measure, does your cup refers to UK or US, or maybe you have a metric bsed recipe for this (grams and mils)?
    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Akvile, we use US cup measurements. Metric measurements can be found by clicking “metric” beneath the ingredients header. Hope that helps!

  31. Kaitlan W says

    Dana! These are incredible! Thank you so much for all of your recipes. They’re keeping us fed (and sane) during quarantine. :) I added a bit of lemon zest to the filling and some raspberry purée on top. Even my non-vegan boyfriend adored them. Thanks again!

  32. Amie says

    Can you tell me what the trick is to make a vegan cheesecake more firm? I made one this weekend and although it was beautiful, it collapsed as soon as i cut into it. Could it be because i used coconut milk (the shaken part) and not the creme? Would more coconut oil make it more stable? What about agar agar?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes- coconut milk instead of cream could definitely cause that! More coconut oil might help. We haven’t tried using agar agar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Make both ;) We’d say the baked cheesecake is more like a classic cheesecake and these are simpler!

  33. Hannah M says

    Oh my goodness, what a recipe! I stumbled across this recipe whilst looking for ideas for a birthday cake(or cake like thing) for my mum. As she’s not an inconsiderable cheesecake aficionado and connoisseur, I thought I’d give it a go. I’ll be honest, I was struggling not to eat too much of the mix as I was making it; it’s a minor miracle that I had enough for 12 portions at the end of the process! One addition that I did decide to make was grating the zest of the lemon into the filling as well as the juice, as we’re all fans of zesty lemon flavours here, and it was definitely worth it.

    Come the next evening, my mum had one spoonful and her face was a picture that spoke a thousand words. All of those words were “Oh my goodness”, we’re all (even my Dad, who isn’t even vegetarian, though me and my mum are vegetarian and mostly-vegan) instant fans of this recipe! My mum commented that of all the various vegan cheesecakes she’s tried, this is by far the best, and I have to agree.

    For the flavouring, I took a trip to my local supermarket and obtained blueberries, raspberries and blackberries, and if anyone does the same I have to say that it’s worth leaving these in the fridge for at least an hour or two, to allow the fruit (particularly the blackberries, especially if yours are quite large like mine were) to unfreeze. Otherwise, the fruit may end up being a little solid when you come to eat them.

    All in all, I wish I could give this recipe more than 5 stars, and I’ll certainly be using it again in future!

  34. Christa VanAssche says

    These are SO GOOD!! The top of this cheesecake is so close to keto friendly!! I would love to make some mini ones for my husband as a little after dinner treat, but the sweetener is full of carbs/sugar. I have a sugar free powdered sweetener that I can use, but am wondering if that will alter the texture since maple syrup or honey is a liquid. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christa, we think that would probably impact the texture. A sugar-free liquid sweetener would probably work better (perhaps Choc Zero?). We haven’t tried it though- let us know if you do!

  35. Kelly R Ng says

    I didn’t have dates but I used figs instead as that was all I had in the fridge. I soaked them to be softer, blended them with walnuts and they still came out okay! Although it does add the crunchy seed texture in the crust, which is just alright in my book, but I really want to try with dates. I REALLY hope to try again with dates because I like the rich deep sweet flavor of dates that I cannot get from figs.
    Thanks for the recipe regardless!

  36. Jenna says

    Hiya, I tried this recipe a few days ago and absolutely loved it, tasted like Heaven!! It was so quick and easy, only took me about 20 minutes to whip up and put in the freezer to set (after soaking my cashews)! The only thing I altered when making my cheesecakes was that I put 1/4 cup of Agave Nectar instead of 1/2 a cup because I prefer it less sweet. Other than that, a perfect recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alicia, we haven’t tested it with other oils, but we think olive oil or avocado oil might work. Let us know if you try it!

      • Mris says

        Hi, would this work with raspberries instead of blueberries as they arent in season here. Also, the video shows walnuts but it’s not on the recipe. Is it needed and if so, how much ?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Mris, the walnuts are in the crust ingredients. We think raspberries would work great!

      • Alicia says

        This came out so delicious. I made the peanut butter one but swirled it half in half with the plain. I made it in one round 8 inch pan and it worked well. I also subbed the coconut oil for half blended dried coconut, and half olive oil and the texture came out nice. Thank you so much for the great recipe, my husband is already asking if I can make it next week too!

        • Fi says

          These are absolutely gorgeous and so easy to make.

          I used lime instead of lemon as thats all I had and I only used about half the maple syrup. I threw in some fresh raspberries which were going squishy. The filling almost didnt make it into the freezer because it was so delicious.

          Think this would also be amazing with mango or passionfruit.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We’re so glad you enjoyed them! Thanks so much for the lovely review!

    • Diana says

      Would this recipe make enough to fill an 8” springform pan? Sadly I don’t have a muffin tin.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’re not sure if that would work! They may end up too runny. Let us know if you try it!

  37. Dora says

    We love it. No doubt the best vegan cheeese cake. So easy to make it. Really simple, delicious, heavenly dessert.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maya, we haven’t tested it with other oils, but we think olive oil or avocado oil might work. Let us know if you try it!

  38. Jaime Kembel says

    These made for a PERFECT Easter dessert! Everyone agreed that they are possibly even BETTER than regular cheesecake. And this is coming from a family of dairy-lovers :) I will definitely be making these again and again, just like several other recipes you’ve created. Also just wanted to say that I love your website and it has become my “go-to” place to search for recipes. I’ve been gluten-free for years and I always know your recipes will be exactly what I’m looking for and consistently perfect. Thank you!

  39. jane says

    It was my daughters birthday yesterday and she went off-piste with wanting a cheesecake instead of the traditional Birthday cake! She loves the lemon flavour, after much research I came across this one, with such fabulous successful reviews I decided this was the one to make. I was unsure if it was going to work in a large quantity but it did, she had a biscuit base instead, I added lemon zest and more lemon juice to give it a more lemon flavour. Thank fully it set in time, the candles and fountain fire work stood in place, it was beautiful in flavour and texture served with a compote of blueberry to give a different dimension. So thank you for all the people who left reviews and thank you minimalist baker for such a beautiful recipe, I will definitely make this again. x

  40. Sanette says

    Hello, I am making this for my daughter’s birthday can I use 9 inch pan? I don’t really have a 6 inch pan and it’s not an option cause of the lockdown right now, trying to work what i have in hand. Thanks! :)

  41. Abi Elvins says

    A lovely treat during quarentine! We flavoured with peanut butter AND blueberries and they were amazing. Thank you so much for yet another fabulous recipe that works to perfection!

    • Jenine says

      This was incredible! On the morning of the day I made these, I made some almond milk and decided to use the pulp in the base, with the dates. They taste better than ‘real’ cheesecakes and I am so looking forward to making a big one for my extended family when we finally get together again ❤️

  42. Brynn says

    Who wants to wash a food processor and a blender? Why can’t you just rinse out the food processor and use it to mix the cheesecake ingredients?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brynn, you can try that, if desired. But the blender gets the filling to be creamy in a way that a food processor probably won’t be able to do.

  43. Tia says

    I usually don’t comment on blogs (not sure why), but this recipe is amazing. I made it for my daughter’s second b-day because it contains no sugar and my parents are vegan. It was fantastic!!! Better than all the regular cakes I had so far.

    I made a couple with no syrup/sugar/honey for my mom as she does not eat any sort of “sweetner” and she enkoyed it like that as well. I haven’t tried it, so I cannot comment on it.

  44. Chiara says

    I am gonna try now this amazing recipe…but in a lockdown I don’t have any coconut full fat milk…can I use oat milk instead? OR WHAT DO YOU RECOMMEND as a substitute? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      full fat coconut milk is best, but almond or oat milk could also work (it just won’t be *as* creamy).

      • Dory says

        Thank you. I appreciate your quick response! I am cooking and baking all things to occupy my time while social distancing. These were even better the next day. I didn’t add in any flavors but instead made a blueberry topping since I have a daughter who doesn’t care for blueberries. I shared with my 70ish year old father in-law who would have never eaten it if he had known it was vegan. He loved it!

  45. Kaya says

    AMAZING recipe and so CREAMY!!
    I’ve made a second batch already. Such an amazing healthy alternative to a sweet treat. Finally something I can eat that is Gluten free, Dairy free and Sugar free. Thank you so much for this recipe!!!

  46. Bernice says

    Hi there! Thank you for your recipe, it was successful! May I know that is oil necessary for the cheesecake filling? I think that the coconut oil and coconut milk are too over powering. If so please do let me know, thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bernice, we find that the coconut oil helps it solidify, but you could maybe experiment with using less? Let us know if you do!

  47. Taylor says

    I made this with 120 ml of honey rather than maple syrup. It has a delicious flavor, but to me way too sweet. I think next time I will make it with less. It also had a very strong lemon flavor but I really liked it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Honey does tend to be a bit sweeter, so that could be part of the issue. Let us know how it goes next time!

      • Rachel Panckhurst says

        Hi. Great recipe but I found it incredibly sweet. I would cut down to 1/3 of the recommended amount. I put salt on the top to take away the sweetness ?

    • Kat says

      WAY TOO SWEET! ? I made a second batch of cashew/coconut/lemon/oil to temper the sweetness of the first batch, mixed em together and it was still too sweet. I used 1/2c sweetener total (half agave, half honey). Next time I will start with 2 Tbls sweetener to the 1 1/2 c nut mixture. Even my kids who love sweets said too sweet mama ?

  48. Cody says

    Evil deliciousness. I am not vegan, but my wife is currently on the AIP diet and is avoiding iodine. This was better than most “real” cheesecakes!

  49. Winona says

    I’m thinking of making this for my own birthday to serve to my family… and I’m wondering if pistachios can be substituted for the cashews. I think the green color would be really fun especially if paired with some flavoring like mint.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t know if pistachios get as smooth and creamy as cashews. But if you try it let us know! I’d suggest doing a test batch before committing for a party :D

  50. Anna Ward says

    I’ve already made this in a square pan as one big cake and I used parchment, but I’m curious Is it possible to use a springform pan without parchment?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think lining with parchment paper would be preferred. But it might work without it. Let us know if you try it!

  51. herebedragons says

    I appreciate the effort, but all that oil is bad for your arteries and stevia is the worst sweetener ever created. I would prefer to see nutritional vegan recipes receiving this kind of support as opposed to fast vegan recipes. It’s better for the shift that is required in the evolution of our species.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you do decide to make this recipe, you can always omit the oil and opt for maple syrup instead of stevia.

    • MLL says

      This recipe was wonderful—I’ve been looking for a recipe for cheesecake bites.
      Also, @ herebedragons, it is now well-known that healthy dietary fats (olive oil, grape seed, avocado oil…) do not contribute to fat in the arteries. I would be more concerned with processed carbs and sugar.

  52. Anna Ward says

    I made this but instead of tiny cakes I made one big cake! Devoured it in less than 24 hours. Taste exactly like a Meetthesource cake company cakes, which my family gets for birthdays and spends $$$$ on, and now I can make from scratch. I added lemon zest and muddled raspberries in mine and the swirl was beautiful and flavor was amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed this recipe! 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. Roisin says

    This was absolutely divine!! I have just popped my cheesecakes into the freezer… and I nibbled my base and filling as I applied them so can’t wait to tuck into these two tomorrow good and proper… delighted!!! I substituted the Agave for Xylitol (supposedly a more healthier sweet version and it works!)????. Thankyou for this recipe!

  54. nancy says

    I made these in a mini muffin pan and they are great as bite-size treats. I froze one pan and saved the batter and crust filling to make more. I plan to add some cocoa to the batter along with chocolate chips to the topping. I also want to try some with coconut and raspberry jam. I used to make regular mini cheesecakes and loved creating different toppings/fillings. My daughter who loved them is now GF & dairy free so I’m glad to have this recipe to use as a base and then expand the fillings with.

    *You might want to adjust the size listed in the nutritional guide to muffin size as that’s different from the mini-muffin size.

  55. Katherine B says

    Have you used anything as a substitute for dates? I have fruit cake cherries I could use instead. There is no sweetened glaze, just the cherries. Or another sugared fruit?
    Thanks,

    Katherine B

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katherine, the dates provide a stickiness that holds the crust together, so we would recommend another dried fruit such as raisins, prunes, or cherries. Let us know if you give it a try!

  56. Cassie says

    So delicious! I made the peanut butter version. Then I cooked down some frozen berries with a bit of agave on the stove and used the immersion blender on them. Then swirled that on top so they were PB&J!

  57. Nico Albert says

    Does this pie have to stay frozen until serving, or will it keep its texture in the fridge for an extended amount of time after it has set in the freezer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nico, 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, we would still recommend storing them in the freezer to keep them fresh. Sometimes they can get soggy in the fridge.

  58. Heather A says

    Hi, just a note to say these mini vegan cheesecakes are lovely! I love cooking and baking and getting loads of inspiration from your blog – please keep creating :) The only adjustments made were reducing the maple syrup to approx. 50ml and that was enough (don’t have a sweet tooth!) and had some frozen strawberries and blueberries which were layered into the cheesecake mix. Worked really well! Thinking just the cheesecake mix itself with nuts, fruit, cacao nibs or whatever added would make an excellent vegan ice cream…. Thanks again, happy creating!

  59. Carrie says

    Hi. Any idea if I could sub sweetened condensed coconut milk for the agave and coconut cream? I opened a can to try in my iced coffee and don’t know what else to use it for ? but I def want to make these cheesecakes!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm, we aren’t sure that would work as it might stay granulated. Perhaps you could try adding it to a saucepan with the melted coconut oil and coconut cream to dissolve it first? But we haven’t tried it and can’t guarantee results. Let us know if you give it a try!

  60. Carey says

    Hi
    I’ve made many your recipes and have enjoyed all of them!
    Curious if it would be possible to sub dates for agave in the filling?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carey, we think the filling wouldn’t be as creamy that way. Another liquid sweetener should work well though.

  61. Melané Fahner-Botha says

    Re: GF chocolate digestives ?????. My freezer is housing this year’s Sint Nicolaas dinner dessert: thanks Dana! I ended up whizzing the biscuits with about 40 grams of vegan butter: perfect combination and the hint of chocolate is lovely in the crispy crust. I’ve added this recipe to my favorites! I made 2 extra for tasting purposes and they are divine!

  62. Kiara says

    Hi, i haven’t made this recipe yet but I was wondering if it is better to use coconut cream instead of coconut milk?

  63. Chloe Carlson says

    I’m SO EXCITED to find and use this recipe! Unfortunately, though, because of a cashew sensitivity, I need a substitute! Could I use walnuts? Would I soak them? Is there a better but alternative? I can’t use almond either. What would I need to adjust to sub another nut? Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chloe, you could try subbing the cashews for macadamia nuts, but the texture won’t be quite as creamy. Otherwise, subbing vegan cream cheese might work? Let us know if you give either a try!

  64. Mandi says

    I made this n personally it was the best ever,but here is my question…i used heavy coconut cream,it made it extremely creamy but some of my consumers dont like the taste of coconut what else can i use instead of coconut milk? And will it be ok to use less lemon?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mandi, it will be difficult to get the same creaminess without coconut, but you could try using another non-dairy milk for the coconut milk. We like the tang from the lemon, but it might be fine to use less. Let us know if you do some experimenting!

  65. Amy says

    Hi! I love your recipes and have made lots of them! I’m just wondering if I could make one big cake using this recipe? Rather than cupcake sized cakes. I want to make it for my daughters birthday. Thanks in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, Yes, you can make a big cheesecake. Either use a parchment-lined springform pan or 8-inch cake pan! Best of luck!

  66. Julia says

    I made this cake yesterday, it’s so easy and extremely delicious! I didn’t melt the coconut oil, but it was no problem.
    After even one hour of freezing it’s already solid and ready to eat.
    Since the filling didn’t want to get creamy (was to liquidish) i put a bit of tapioka powder for a better hold. This way it got rellly nice creamy.

  67. Claudia M. says

    Hi, first of all I love your blogg. I am planning to do these but I would like to know if I can use silken tofu instead of cashews for the filling. If so how much tofu should I use? a block will be enough?
    GREETINGS FROM MEXICO!

  68. Jacqueline says

    I unclear of what you mean by scoop the cream off the top of the coconut milk. Should I be using the contents of the whole tin because I usually find the tin has separated when I open it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacqueline, we like to use the hardened cream portion at the top of the can of coconut milk if it has separated and reserve the remaining liquid for other recipes. Hope that is more clear!

  69. Janet Kirch says

    Fabulous recipe! Very creamy and delicious. I didn’t change a thing. I made them with blueberry topping. My husband and friends loved them.

  70. Cheryl says

    Thank you for this great recipe. I did modify a little. Added 3/4 cup mashed pumpkin, 1 tsp cinnamon, 1/2 tsp of nutmeg & 1/2 tsp of cloves. Just like pumpkin pie. The best ever!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  71. Megan says

    Just wondering whether the canned coconut milk needs to be refrigerated before opening and using or can it just be poured in from room temperature?

  72. Tracey says

    Is the 1/3 cup of coconut oil solid when measuring or do you melt the oil first and then measure 1/3 of the liquid melted coconut oil?
    Thank you.

  73. Brianna Beasley says

    These are awesome! I had to modify quite a lot due to not having all of the ingredients and wanting them to be sugar-free. I didn’t have raw cashews or canned coconut milk so I used cashew butter and coconut milk from the carton. I also added additional coconut oil to make up for the extra liquid as well as a fresh vanilla bean. For the crust, I made a cacao powder, sweetener (stevia and brown Swerve), and coconut oil mixture and froze it before adding the filling. I did make a lot of alterations but I’m sure the original recipe is as good if not better!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, it won’t be quite the same, but you could try using another non-dairy milk for the coconut milk and another oil (such as olive oil or butter) for the coconut oil. Let us know if you give it a try!

  74. Erin says

    I made this and used a spring form pan instead of individual cheesecakes and it turned out fantastic! I ended up making it early and froze it for about 6 hours and put it in the fridge an hour before serving. Once I was ready to serve, it sat out for about 20 minutes and cut perfectly. My gluten free and vegan friends loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  75. Erin says

    Can’t wait to make this! Do you think it’s possible to make in a large springform pan instead of the cupcake tins?

  76. Helena Lucca says

    It’s a little weird, but I got a sample of a lavender bodylotion from Lush (it’s called Sleepy) that has the most amazing scent. I was so tempted to taste it, (don’t tell me you have never wanted to eat scented products). But, alas, we all know that wouldn’t be the best idea. So instead I wanted to try and create a dessert inspired by this body lotion, and I decided to use this cheese cake as a base. This is how I made it taste like the body lotion:

    If you make a strong lavender “tea” by soaking dried organic lavender flowers and then mixing it with a bit of lemon juice, you get the loveliest naturally occuring hot pink color. I just added a few tablespoons of this pink lavender-lemon mixture to the batter with about half a teaspoon cinnamon, and it ended up smelling and looking exactly like inteded! Thanks for a great recipe! I’m gonna make it again today!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a creative idea- thanks so much for sharing! We are so glad you found the recipe helpful! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allison, we haven’t tried it, but others have used lime in this recipe with good results. Check the comments for additional info!

  77. Katy says

    Hi there! Would it be possible to use nut milk instead of coconut milk in this? Would it change the texture much? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katy, it won’t be quite as creamy, but it might still work! Let us know if you give it a try!

  78. Katie says

    Yum!! Big hit over here! I used half the sweetener (1/4 cup maple syrup) because I tend to find everything way too sweet. It was perfect. I swirled in some blackberry compote I’d made earlier in the week and topped it with a couple of blackberries from our yard. I also used silicone muffin liners and they popped right out. Thanks!

  79. Lulu says

    I went for this recipe (over endless others available) due to all the outstanding reviews. I’m going to struggle to trust reviews after this and this site for that matter. The filling completely curdled and although I decided to freeze them anyway (I had gone to a lot of effort sourcing ingredients and then making the base – different to recipe and the toppings), the filling parts were just awful.. completely bland and clearly impoverished by the curdling that occurred whilst mixing. For any new/potential vegans, please don’t lose faith! There are plenty of other recipes to try (I am going to source some vegan cream cheese next time!) and there is a great Oreo mini cheesecake recipe floating about that I have tried and tested.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lulu, Thanks for the feedback. This is one of our favorite recipes, so I’m sorry you had trouble! I can’t think of why it would’ve curdled. I’m wondering if either you changed the ingredients / preparation, or if your coconut milk was oily (or not fresh?)? Please let us know. I’d love to help troubleshoot.

      • Lulu says

        Hi Dana, I am wondering if it is due to the lemon? Lemon + milk (coconut).. ? I can’t see how the blender can be blamed for it splitting unless it over mixes it but I really don’t think that is the culprit here. May I ask why you use lemon in this recipe? Unfortunately, they are inedible because of it so I would also love to learn from this experience.. Re the coconut milk – I put a tin with high coconut content in the fridge overnight so that I could scrape the cream. There did seem to be more cream than usual (I used a different brand from usual). However, again, I just don’t see how this the culprit for it curdling. And texture aside, I did find the filling bland – and I used fruity toppings too.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Lulu, thanks for providing more information. Lemon provides tanginess, which is why it’s added. And I typically always add lemon to my vegan cheesecakes and have never had the separation issue. I can’t think of why else this would be curdling. What brand coconut milk did you use?

  80. Lulu says

    I followed the filling recipe exactly and used only the cream at the top of the coconut milk. I used my top range Ninja to blend – after the first mix it still looked somewhat grainy so I put it on for a second mix and the mixture completely split. It looks awful and although I’m pursuing with it (mainly because of the effort I have put into bases and different toppings) I don’t even want to try them. I was testing this recipe out ahead of a dinner party so am glad I didn’t wait until the day! Any thoughts as to what has caused the filling to split like this?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, so strange! I will say the ninja blender isn’t our favorite and it never seems to get things as creamy as we hope. As for it splitting, I have no idea! Did you change any of the ingredients? Also, sometimes if your coconut milk is too oily / fatty that can be problematic.

  81. simon says

    oh my bob! i don’t even like cheesecake – but i like these = gave some to the staff of my local health food shop and they liked em so much they said i could sell them in the shop – i’d have to sort some packaging – so yeah they are lush – think you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha yay! Thanks, Simon. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xoxo

    • Jim says

      Hi Dana, I tried to make the recipe but couldn’t get the filling to bind together, the taste of the filling was awesome but it is sitting in a split state ATM. I have put the split mixture in the fridge and will try to fix it tomorrow. I’m using a tiny kitchen wiz not very high powered with the flattish chopping blade, I’m thinking this may not be helping, would I be better off using an electric wisk?

      THankyou
      JIM

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jim, it sounds like the equipment might be an issue. You could try an electric whisk, but it may require a quality blender. Good luck!

  82. Yaya says

    Everyone seemed to enjoy this recipe in my house I mean LOVED IT.. .. it was amazing I just thought it was a bit too sweet. But that’s just my personal taste buds. Maybe next time I’ll cut it down on the agave and add more fruit to it. Making this was very easy and I’m Glad you included the shortcut for soaking the cashews. We waited about 2.5 hours in my freezer and it was pretty much set. Thanks for sharing this recipe.

  83. gunes says

    Hi there!
    I wonder if i can change cashew with almond as we do not have cashew here but almond trees and it would be more eco friendly to use local products. Also have you ever tried and know how much almond milk I would need? Is it ok if i use same amount of almonds? thanks in advance!
    (I love your style and blog so much – thanks for doing it)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! It won’t be as creamy and you’d need to use blanched almonds. I haven’t tried it but it should be the same quantities. Let us know if you do!

  84. shaun williams says

    I don’t happen to have a freezer in my home. Would I get the same success with these with just refrigeration?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  85. Erin Duke says

    Let me start out by saying we’re a family with lots of food sensitivities, but who also still crave the foods we used to love. And I gotta tell you: these are absolutely sensational! I’ve made them several times now–varying the flavors each time and they’re always a hit! Even my skeptical cheesecake-snob friends and family love them! I will note that I’ve needed additional liquid every time, but that’s so easy to do and probably more to do with my blender (non-commercial-grade) than the recipe itself. Thanks for creating such wonderful goodness!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you and your family enjoy these, Erin! Thanks so much for the lovely review! xo

  86. Shell Veganista says

    This flavor profile matches traditional Philadelphia cream cheese recipe I grew up with, ty! 2nd time I made these, made 48 mini-cheesecakes in silicone pans. (no spray, popped right out, no parchment strips needed) Amount of filling was just right. For crusts, I used 3/4 cup each of dates & walnuts, & had a little left. I’m doing red, white & blue theme today, cherry preserves w/fresh blueberry topping, & 1/2 with blueberry preserves & fresh strawberry topping. 1st time I subbed super-fine almond flour for walnuts & that worked great. This will be an oft-made recipe for holidays, potlucks, guests. I love make-ahead recipes!

  87. maddie g says

    i’ve made these more times than i can count. i’ve followed the recipe exactly, and i’ve made small adjustments, and they’re awesome every. single. time.
    recently, i used pecans instead of walnuts in the crust because that’s what was in the freezer needing to be used. i have also made 1/2 of the amount of crust because i was short on dates, and it was still plenty for me. finally, i fresh out of fresh lemons, so i used that [questionable] bottled lime juice. still great! more of a key lime pie vibe.
    every person, vegan and non-vegan alike upon whom i have shoved this incredible dessert, has enjoyed it. most vegans, like me, think it tastes just like dairy cheesecake. non-vegans tend to disagree but like it all the same.
    this is my go-to for pitch-ins and barbecues and summertime snacks!

  88. Maddy says

    Great recipe, but the addition of the date-walnut crust made it way too sweet (and I love sweets!) maybe try a different crust and they will be perfect!

  89. Luna says

    I’d like to make these a day before I plan to serve them would I need to keep them in freezer for 4-6 hours THEN keep in fridge until next day when I’d serve? Or just keep them in freezer over night and take them out to thaw?

    Same question about another recipe- “ snickers cheesecake”

    Big thanks!

  90. Ester Mina M Silinsky says

    This recipe was easy to follow, and my blender is a medium range one, and it did quite well – the mixture came out really creamy. I used an 8 x 8 inch pan and it seemed like it wasn’t enough to make a nice looking piece of cake. After it froze, and we served it, it was MORE than enough. I cut brownie size pieces for everyone, and it was so rich, it was really plenty. Enjoyed making and eating it, and like the fact that it was minimalist – I am one lazy vegan! Thanks.

  91. Dasa says

    Hi! Thank you for a delicious recipe! Just have one question- my crust came out super sticky! Is that because of the dates possibly? Or did I blend up the mixture too much?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dasa, we aren’t sure why that happened- perhaps your dates were extra fresh! If this happens again, you could try adding additional nuts next time. Hope that helps!

  92. Laura says

    Hi! I have made this recipe like a million times and brought to numerous gatherings and parties and it is always a hit! I have to confess that I am making only the filling because I find the crust unnecessary. It’s the best cream ever and it tastes like ice cream when straight form the freezer. I use around 100 ml of sweetener (half a cup (125 ml) was a little too sweet for me). And I use silicone muffin pan for really quick removal. My best combo is lemon zest and black currants (from my parents garden). Thanks, Dana! :)

    • Shonee says

      OMG you are a genius Laura, I read your post as this is the second time I’m making this recipe and tadaaa you opened my mind … forget about the crust and just make the filling, which I just did :D …. waiting ever so impatiently for it to chill.

      Thank you Dana!!!!!!! this is my absolute favorite cheesecake!!!!!!!!!! tho I have to admit that I throw in 2 whole peeled and seeded lemons and the lemon zest and some extra coconut oil and cream cause I like it extra zingy. I’ve shared this recipe with friends too.

  93. Micheala says

    These should be called coconut cheesecake, they just taste like sickeningly sweet coconut. I wanted to like them but after struggling for over an hour toiling over them I can’t enjoy them because they’re too sweet and way too coconutty. A lot of people love this recipe but apparently it’s not for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michaela, Sorry to hear this recipe wasn’t for you. You may prefer this cheesecake recipe made with less coconut. Better luck next time!

  94. River says

    I made these for my birthday and everyone loved them! My only question is I accidentally made too many and so the rest of them have been in the freezer, in a tray, uncovered since the 27th of April. Will they still be okay to eat? How much longer will they keep?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, River!!

      I’d say they keep best when covered up to 1 month in the freezer.

  95. Mavis says

    I made these this past Monday to take to work for a coworkers birthday. I’m the only vegan, so I always make / bring something that I can eat. These were a big hit. So much so, that I think my coworkers ate more of them than I did.

    I’ll be making them again today to take to a vegan potluck this weekend.

  96. Susan says

    Hi! I have made these before, and they are WONDERFUL!!!!! (Making them again for this Easter Sunday dinner!) Have you or anyone used silicone cupcake molds for these? I’m going to try it and see how it works!
    Thanks!
    Susan

  97. Joe says

    OMG…we just made a phenomenal variant of this crust. Instead of walnuts, one cup of raw almonds. 5 pitted dates. 1 TBSP of unsweetened cocoa powder. The leftover crust dough is it’s own healthy snack!

  98. Joe says

    I have found that a cup of dates is waaaaay too much for the crust. Maybe I use different dates than you, but I only need one or two medjool dates to get a nice sticky crust dough. More than that and it’s too oily. Your thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Interesting! We find we need the full amount of dates so we aren’t sure what would contribute to the difference. Perhaps yours are more fresh? Hope that helps!

  99. Julia says

    I’ve made this several times now, all to rave reviews. When I have it on hand I’ve been adding 1/4 of a fermented lemon, instead of the lemon juice, and it adds a great savory “cream cheese” flavor to the filling.

  100. T says

    I made these a few years back but never reviewed. I used a graham cracker crust (in the US it’s the ones in the red box. No honey so still vegan) They tasted so good!

  101. Mélanie says

    I made these twice in a week and they were a huge success. I added lemon zest to the cheesecake batter and as a topping I used canned blueberry pie filling. Everyone adored them.

  102. Anile says

    I’ve made them twice now. The first time, I followed the recipe, using almonds for the crust and adding peanut butter and roasted cocoa nibs. They were so good! I wanted to make them again for my MILs birthday. This time I used hazelnuts for the crust and added a swirl of vegan “Nutella”. OMG, yum! My only problem is trying not to eat them all before the birthday dinner!

  103. Susan says

    These are A-mazing! I made them for my daughter for her birthday, and she loved them! (She loves the Earth Fare vegan cheesecake) and said these were better than the Earth Fare one! Everyone who had one loved it!! I made no changes, did the recipe as written….I did use strawberries and blueberries for topping some, and I swirled natural peanut butter into some…I DO want to make them again and make the bourbon caramel sauce!! I haven’t read through all the comments, but I’m assuming you could make this into an actual cheesecake? Thanks for a great recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, So glad you and your daughter love these! Yes, you can make a big cheesecake. Either use a parchment-lined springform pan or 8-inch cake pan! Best of luck!

  104. Nicolette Marzolf says

    I made these in little Dixie cups and little spoons and gave them out for teacher appreciation week at the kids schools. The teachers really liked them and most couldn’t tell they were dairy free:) some teachers I knew were dairy free so I made sure to bring one to their class personally and tell them they could have them!!! This year I’m making it in a cheesecake pan for my bday and inviting friends over for coffee and cheesecake while our darlings are in school!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a creative idea! Thanks so much for the lovely review, Nicolette. We are so glad everyone enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  105. Victoria says

    I just made these ?. I used a whole vegan Girl Scout Thin Mint as the crust. Followed the filling recipe but added two scoops of 100% cocao. They are so good! Next I’m going to try a whole cheese cake with smashed thin mint crust. Their no longer raw but I’m not a real vegan anyways ?.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm that might be a bit long, but its worth a shot if that’s your only option! Let us know how you make out, Kerry. Good luck!

  106. Mlle Lupita says

    Made it and used chocolate syrup to make chocolate hearts on the top for Valentine’s Day. Beautiful success! Also I did some substitutions others might find helpful: used almonds in the crust and though I don’t have a food processor I just bought sliced almonds and chopped them and the dates with a big knife a whole bunch. Also was running low on coconut oil so I used a combo of coconut oil and vegan butter and it all turned out great!

  107. Ashley says

    Not only were these easy to make, they were delicious. The only dates available to me were dehydrated, so I had to add water to the food processor to get them to blend. My crust held together, but was soggy..still bomb.com, but will absolutely have more walnuts on hand to compensate next time. Totally my bad but try to buy fresh dates, or as close to it as you can get!

  108. Melanie Hamilton says

    Sooooooo delicious!!! This is such a great and dare I say, healthy treat that anyone could love. Will be making again and again.

    XO
    Melanie

  109. Manon. says

    Really like the recipe, easy to make.

    Was afraid they wouldn’t look as cool but actually really happy with the end result! Tomorrow I’ll use them as little birthdaycakes for my 2 year old.

    I think I need to keep them partly frozen, so my suggestion to others (and myself in future) is to really go for the tinnef coconutmilk and only use the solid parts. Or soak the cashews for a shorter period of time (went for an overnight version).

    I also did taste the result and felt it needed some extra to hide/blend in the cashew-taste some more (only had roasted cashews which may have caused this minor dilemma). Am really happy with the end result though!!!

    Added some lemon zest & vanilla and a touch of sugar (it’s a birthday!)

    Also couldn’t help adding a bit of maple syrup to the walnut & date mixture.

    Soooooo looking forward to tomorrow!

    The peanut butter core and berry-cores really make them look cool and super festvive!

    Thanks a bunch!!

  110. Debbie Carter says

    Can this recipe be used using a spring form pan, & if so, what size? And should filling ingredients be doubled? Thanks in advance….love your recipes.

  111. Devon Kelly says

    Hi there! These look amazing! I am making for the first time and bringing to a party this Saturday. Do you suggest keeping in freezer until it’s dessert time? It seems like they thaw quickly (per your statement, 10 mins). I also plan to top with cherry sauce because I love it so much haha. Do you recommend I mix it in or just dollop on top?
    Hope to hear from you!

    Devon K.

  112. Daniela Piscitello says

    Can I use macadamia nuts (or any other nut) instead of cashews? I cant eat cashews and I’m dying for cheesecake.

  113. Lenguadita says

    OUTSTANDING!! Thank you so much for posting this recipe. We loved it. Perfect as they were – no need to make any recipe changes, we served with fresh passion fruit pulp.

  114. Susan Yarrow says

    Like a lot of families we have severe allergies, egg, cows milk, cheese and cream.
    Gluten and yeast are also a problem.
    One is also a vegan, which is no worry if there are only two families getting together, but last week there were 12 of us and l offered to do the dessert.
    I was delighted to find your recipe and followed it exactly, though I did do just one in a flan tin. It was loved by everyone. I served it with fresh raspberries.
    Thank you for the inspiration, yours kindly
    Sue Y

  115. Mike says

    Followed the recipe exactly. The cream cheese was good at room temperature after defrosting for about 20 minutes. A creamy flavour with the tang of the lemon (maybe slightly too much of a tang). But the disappointment was the crust. Was not ‘crumbly’ – rather too dense and sweet. 2 of my family who love cheesecake and desserts in general said they prefer other recipes…so have 8 of the cupcake sizes to share with neighbours!

  116. Cat says

    Very simple for basic making skills , it’s taken me 2 hours but I did have to rumage round for a few bits . As it’s Christmas I used a mixture for berries including cranberries. I’m pretty sure I’ve winged it with measurements as I don’t have cups , I used grams. I had some base mixture left over which I’ve frozen to use at a later date and I managed to make 18 from the mixture. It tastes nice to me so fingers crossed the vegans I’ve made them for enjoy. Happy Holidays X

  117. Mary says

    I love this recipe!!!! Newbie vegan and sugar fanatic… this was EASY to make and so sweet and satistying. Without sugar!!!!!!
    ??I used the almond option for my crust
    ??I added a few drops of stevia to boost the sweet factor
    ??I added 8 drops of lemon essential oil and the zest from the lemon I juiced because I LOVE lemon
    Thanks for a great recipe!

  118. Jackie Evans says

    I followed the directions exactly and they are terrible….? The filling is so bland and the crust is bitter. I’m going to try again using coconut cream, add vanilla extract and pecans instead of walnuts.

  119. Bella says

    Hi! I made these and the filling was tasty, but I went wrong somewhere with the crust. It was very oily, no matter how many walnuts I added. I wasn’t sure how long to process the crust either. Is it possible I over processed? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella! Its possible to over-process the crust mixture. It should stick together when you squeeze a bit between your fingers and if its too wet, add more almond or walnut meal. Hope this helps!

  120. Amy says

    I made the peanut butter version yesterday and it was great! I put in 4 tbsp of peanut butter to give it a strong taste.
    My only query is, it has left me with a strange taste in mouth and i’m wondering could that be the dates? What could i substitute the dates for? (not prunes or raisins though…)

    Thanks so much!

  121. Sky says

    This looks so amazing! I’ll be making these next week for sure. But quick question; if I wanted to make all 12 of these into pumpkin cheesecakes, how much puréed pumpkin do you think it’d take to make them? I don’t want to add too much and it end up not setting right. Thanks for sharing!!

  122. A person says

    So my best friend has a birthday coming up, she can’t eat dairy but she absolutely LOVES cheesecake. How comparable is the actual “cheese” part of the cheesecake to a dairy-laden one?

  123. Kaytee Mitten says

    I just made these… and they are SO good!
    I ‘tested’ one after only 3 hours in the freezer, and the consistency was perfect.
    I made some plain, some peanut butter & some chocolate by adding some cocoa powder.

    This recipe was so easy to follow and yielded awesome results! Thank you for sharing!

  124. Barbara says

    I come back to this recipe time and again because it’s so delicious! Rich, creamy, tangy, and so satisfying. I do cut the sweetener in half (maple and raw sugar both work) and add more lemon juice -or lime- and a little zest. Also, to me, they don’t need the mix ins or toppings as they are just perfect on their own. 15 mins to thaw is just enough. Thanks for this fabulous recipe!

  125. Rosie says

    This is the first cashew cheesecake recipe I’ve ever tried, and I absolutely loved it! I have also always been a bit fond of dairy cheesecake, but am again making a push towards a more plant based diet, so needed something a bit decadent to satisfy my sweet tooth.

    Probably the biggest fans of these in my household are my cats! They go mad for it every time I have one, as much as they do for dairy cream or ice cream (or likely dairy cheesecake if they ever sniffed it). I think that’s a pretty good indicator that they are as good as if not better than dairy, from a feline perspective!!

    (In case anyone freaks out that I’m feeding my cats dairy, I’m not, I know about their lactose intolerance etc, and they only get the tiniest lick of these ones as an extra special treat. But any of you who have ever had cats know they can smell cream at quite a distance, and will come running to investigate! Sometimes it’s hard to fight them off ?)

  126. Jordan says

    I made this recipe twice in the same week cause it was so good! The first time I made it I blended half the batter with peanut butter like it calls for but the other half I blended with a handful of blueberries and it gave it an amazing blue color. Then the second time I made it I bought Oreo cookies (cause they are vegan) and crumbled them into the batter to make Cookies & Cream cheesecake which turned out amazing!

    • Julie says

      I’ve made these before and loved them. I am in Greece aniw and our apartment doesn’t have a freezer, but want to make them for a group dinner….do they have to be frozen? Or maybe just let the sit in Dixie cups?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  127. Miranda R says

    LOVE these! So indulgent yet healthy. I sometimes add shredded coconut to the crust, use less sweetener in the filling, and don’t usually put toppings on them. I keep them in the freezer and let them sit out for a couple minutes before eating so they’re not as hard. I’ve poured them into muffins cups and used the parchment paper criss-crosses; had the best results with the parchment paper. Make sure the criss-crosses aren’t too thin or they’ll tear and it will be super difficult to get the cheesecakes out!

  128. Jeni says

    Hi I am making this and misread! I did the quick soak method for the cashews and used that with the dates for the crust instead of the walnuts. Bc they were soaked first will that ruin the crust? I’ve never made cheesecake ?

  129. Carolina says

    I’m so glad I found those! My husband is intolerant/ allergic to so many things so finding a recipe that is vegan gluten free and doesn’t require super expensive and weird ingredients is not always easy. Made those for his bday party and everyone kept commenting on them. Definitely stole the party :D
    Love your recipes! Can’t wait to try some more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried using peanuts, but you could try subbing the cashews for vegan cream cheese? Let me know how it goes, as we haven’t tried it that way.

  130. Kenzi says

    SOOOO I just made these cause I had some soaked cashews and they ARE AMAZING. my family came up and they were in love. I got crazy with the toppings and did blueberries, strawberries, peanut butter swirled in, and chocolate. Absolutely perfect little bite of heaven. It is so rich and creamy that you are satisfied with only one! But are so irresistible. Delicious. Must make!! and so easy too with minimal ingredients.

  131. Ashley says

    Hi! I would like to make this buy it can’t eat coconut oil – or any oil. Is it possible on make this without oil or not? I hope I’m not repeating someone else’s question. X

  132. Rusty says

    Just found these and made them in the Thermomix. Absolutely delicious. I used dried dates and 50/50 almonds and walnuts for the base (with a little lemon peel and juice for zing – I think I added a touch of water to bring everything together).
    I used peanut butter, mango and blueberries for the different flavours. And I used a silicone muffin mold so they were easy to just pop out. Thankyou, this one has gone straight to the keep-book…..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are glad you enjoyed this recipe, Rusty! Thank you for sharing your recipe changes!

  133. Kate says

    Hi Dana – I want to make these but they will need to sit out at room temp for 4-5 hours at an event. Will they hold up ok or should I make something different instead?

  134. Carly Alexander says

    When I go to blend the soaked cashews tonight for this recipe, I drain them right?

    I went a little off the books and soaked them in the fridge because I have the time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! Check the comments above as others have successfully done it!

  135. Haley says

    Your “Easy Baked Cheesecake (Vegan + GF) recipe page isn’t working. The link leads to an error page. Can you please email me this recipe, as I was planning to make it for guests this weekend?

    Please and thank you,
    Haley

  136. kathy says

    This was my first venture into vegan cheesecake. They turned out perfectly and are delicious. I followed the peanut butter flavoring (substituting sunflower seed butter). After chilling for 1 hour, I drizzled the tops with melted chocolate (2 tbsp of Organic Nutiva Dark Chocolate–vegan friendly– whisked with 2 Tbsp of melted coconut oil) and put them back in the freezer for the desired time. I also sprayed the muffin tins lightly with coconut oil, and then used paper muffin cups. They popped out with inserting a knife, and the paper muffin cups peeled off easily so I could put them all into a zip lock bag in the freezer. A bit hit in our house! Next time I may sprinkle 1/2 tsp of crushed pecans on the top before drizzling with chocolate.

  137. Faye says

    Um… WOW!!!!

    I made these today and they are amazing!

    After 2 hours, I took them out and they were already set and tasted delicious. From the recipe, I got 15 cupcake-sized cheesecakes! They didn’t contain any add-ins but were still amazing.

    I only added 1/4 cup of maple syrup and found it was sweet enough. Personal preference I guess?

    Thank you so much for the recipe, I will definitely use it in the future!

  138. Kristen says

    How long can these be out of the freezer? Like if they are in the car for a 2 hour road trip will they get too soft? Should they stay in the muffin tins? Should they go back in the freezer once we get on location?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      2 hours out of the freezer is a bit long for these ones, so I would recommend keeping them in their tins and then popping them back in the freezer upon arrival. You may want to try these chocolate ones instead! They hold up at room temp for hours. Good luck!

  139. Claudia says

    Hi :)
    I’ve made these yesterday, all peanut butter and they were lovely! And so easy to make. Unbelievable.
    I was wondering, if I wanted to make them vanilla flavour, how much vanilla would you recommend? Have you ever tried it yourself?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Others added vanilla and I recommend scanning through the comments above for tips! Good luck!

  140. Alyssa says

    I made these for a family get together. I’m not vegan but a few of my family members are. Needless to say I was a little nervous working with some new ingredients. I made the crust with dates, oats and a little cinnamon. Every thing else I followed exactly and they turned out amazing! Thank you!!

  141. Mel says

    These look gorgeous! Will they set up properly if made in a single, traditional size cheesecake pan, sliced into 8 slices?

  142. Sarah says

    I have had this recipe pinned for so long now, and last night I FINALLY made it! I am so beyond happy with how they turned out and they will definitely be a hit with my non-veg fam. Couple of things I did differently: 1) Because my dates were really hard so I gave them a quick soak beforehand. This made the consistency of the crust a little watery, so I added 1/2 cup of oat flour to the mixture. Worked out great! 2) I used canned coconut cream in place of coconut milk for a richer consistency. I think it also helped them set faster.
    Can’t wait to try your other cheesecake recipes as well!

  143. Brittany says

    Made this today in a full sized pie pan. I blanched some almonds and used those as I didn’t have cashews. I did a quick soak for the full hour but it probably would have been best to do two soaks.
    The mixture ended up quite creamy just not 100% smooth.
    I added in peanut butter but the flavor wasn’t too noticeable. And that’s just fine!

    Now it’s in the freezer and I’m very impatient lol. It’s been about two hours and it’s soft as can be.
    I’ll be pacing around until it’s done haha. Thanks for another amazing recipe.

  144. Jacqueline CV says

    I made these for our office Christmas party, to help accommodate the dietary needs of staff who were vegan and/or had to eat a gluten-free diet. The omnivores loved it, and I got requests for the recipe. One thing I found is that they didn’t come out well from my baking tin – next time I used paper muffin-cups and got a better result, plus they looked pretty with the pleated edges.

  145. Kirsten says

    I made these today and they are good, but very sweet. I made two batches – used honey in one and maple syrup in another. I could really taste the honey, so I think that more like 1/3 cup might taste better (to me). Not sure yet about the finished maple syrup batch – still in the freezer!

    My wife really liked the honey batch (made apricot/chili (jam) flavour and blueberry) and said they were better than Daiya dairy free cheesecakes. Thanks for the recipe!

  146. Holly says

    I made this recipe and LOVED it. I have vegan friends and they’re particular…, so I wanted to make something delish. My meat eating husband LOVED them also. I’m making them again and actually writing this out in my “good” recipe book. Thank you!

    Btw… when I was first dividing these out into individual cupcake tins I was hating it and thought I’ll just put them in a casserole dish next time, but they’re so cute as cupcakes and the perfect size that I’ll likely keep the recipe and method exactly the same. AWESOME! Thank you.

  147. Julie says

    DO else at taste coconutty? Thanks. Making this you not picky, nonvegan boyfriend. If he likes these, they could get us one step closer to him being vegan. He is also minorly lactose intolerant. Thanks again!

  148. Sharon says

    OH! MY! I made this last night, but, it was too late to wait for it to freeze, so first thing in the morning, I ran to the freezer to see how they turned out! MMM MMM Good! Good enough to have with my fruit for breakfast! This is definitely a new staple (uh hum…dessert) in my house!
    I didn’t have walnut so I used pecans, and only had honey dates, and they worked great together, and I did try to use the cream from the milk and it all went together great! Thanks so much

  149. Rhea Boyd says

    THIBKing about substituting yogurt for the couple tablespoons of coconut cream th thoughts? Also couldn’t find any dates in my tiny town ha ha so I Ann going to try an fig and cran substitute… advice? I’m going to soak the fo hs figs in warm water to get them nice and plump first

  150. Sarah says

    Amazing recipe! After trying it at a friend’s house I made my own raspberry cheesecake! I used pepitas for the crust and sunflower seeds for the filling because my dad is allergic to nuts. My roommate was more than happy to be my taste tester – and she has no dietary restriction!

  151. Jacqui says

    Made these for Christmas day. OMG amazeballs. These will be a family staple for now. Cheesecake is one of my faves, so happy. They are just so easy to whip up aswell. Making more rigjt now.

  152. Cecilie says

    I have made this a few times within the last month and it is currently my boyfriends favorite recipe!
    I actually did not even use any agave in the cashew filling, except for the water from the soaked dates + some fresh squeezed orange juice and it was my favorite! I liked this one more than the agave sweetened one! And I just love how simple and easy this recipe is to make!
    I want to share that I made your recipe in a WIE video on my YT channel, can I use 1-2 of the photos here, for reference, of course referring people to your site and recipe?
    Thank you Dana, for this amazing recipe :)

  153. Tausha says

    I added a little less than a tsp vanilla to the filling mixture, and it added a nice layer of depth. Doesn’t change the taste hardly at all, but the vanilla + blueberry combo is way too good. I also used coconut cream in the can instead of the top layer of refrigerated coconut milk, the density is excellent. This recipe is so good to mix different flavors in. I bet some lime zest would be stellar.

  154. 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.

  155. 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.

  156. 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

  157. 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.

  158. 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

  159. 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!

  160. 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?

  161. 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.

  162. 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!

  163. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zin! I would say you’d want to try blanched almonds with the skins removed for best texture. Otherwise, try macadamias!

  164. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  165. 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?

  166. 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!!!

  167. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  168. 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… ;-)

  169. 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!!

  170. 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…

  171. 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

  172. 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?

  173. 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!

  174. 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.

  175. 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 :)

  176. 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!

  177. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!