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


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

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

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
Cutting board with several Mini Vegan Cheesecakes of three different flavors
4.78 from 329 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



  • 1 cup packed pitted dates*
  • 1 cup raw walnuts


  • 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)


  • 2 Tbsp salted natural peanut butter
  • 1/4 cup wild blueberries (fresh or frozen)
  • 3 Tbsp bourbon caramel sauce


  • 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.



*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 30 minutes uncovered, then drain and use as instructed.
*Adapted from Sidesaddle Kitchen (Absolutely smitten with her.)
*Nutrition information is a rough estimate calculated without toppings or added flavors.
*Prep time does not include freezing (4-6 hours)

Nutrition (1 of 12 servings)

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

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My Rating:

  1. Rumy says

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

  2. Chay says

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

    • Support @ Minimalist Baker says

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

  3. Klaudia says

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

  4. Ellie says

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

    • Support @ Minimalist Baker says

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

    • Julie says

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

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

  5. SK says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  6. Cami P says

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

  7. Jennifer says

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

    • Support @ Minimalist Baker says

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

  8. Leanna says

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

  9. Lori says

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

  10. Sara Burke says

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

    Thanks! :)

    • Support @ Minimalist Baker says

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

  11. Natashia says

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

    • Support @ Minimalist Baker says

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

  12. Anisha says

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

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

  13. Maryanne says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  14. Emma Hosking says

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

    • Emma Hosking says

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

  15. Rayenbo Paisley says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  16. Arlene Torres says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  17. Avery says

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

    • Support @ Minimalist Baker says

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

    • Krystal says

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

      • Krystal says

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

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

        • Support @ Minimalist Baker says

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

      • Karl says

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

        • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  18. Grace Denton says

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

  19. Cecillia Cornejo says

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

  20. Molli Hansel says

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

    • Support @ Minimalist Baker says

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

  21. Donna says

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

    • Support @ Minimalist Baker says

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

  22. James says

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

    • Support @ Minimalist Baker says

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

  23. Sara says

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

    • Support @ Minimalist Baker says

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

    • James says

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

      • Jahsalyn says

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

  24. Miki says


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

    Best regards and many thanks!

    • Support @ Minimalist Baker says

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

  25. SV says

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

    • Support @ Minimalist Baker says

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

        • Support @ Minimalist Baker says

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

  26. Kristina says

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

    Thank you for the great recipe ❤️

    • Support @ Minimalist Baker says

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

  27. Melody Nydam says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  28. candice says

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

    • Kristina says

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

  29. Nasser says

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

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

    What do you suggest?

  30. Stephen Williams says


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

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

      • Rosi says

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

        • Support @ Minimalist Baker says

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

  31. Stephen Williams says


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

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

  32. Gretchen says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  33. Eddie says

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

    • Support @ Minimalist Baker says

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

    • Tiffany says

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

      • Support @ Minimalist Baker says

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

        • Tiffany says

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

  34. Charlie says

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

    Is it just a mistake on this recipe or ?

    Thank you so much!!

    • Support @ Minimalist Baker says

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

      • Support @ Minimalist Baker says

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

  35. Katy szarko says

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

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

  36. Aerryn says

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

  37. Nina says

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

    • Support @ Minimalist Baker says

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

      • Support @ Minimalist Baker says

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

  38. Nikki says

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

    • Support @ Minimalist Baker says

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

  39. Nicole says

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

  40. Ngozi F Iroanyah says

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

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

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

    Thank you in advance.

    • Support @ Minimalist Baker says

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

      • Anna says

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

        • Taylor says

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

          • Support @ Minimalist Baker says

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

  41. Kinsey says

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

    • Support @ Minimalist Baker says

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

  42. Krystal Montague says

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

  43. Samara Elliman Durling says

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

    • Support @ Minimalist Baker says

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

      • Samara says

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

  44. Lilly says

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

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

  45. Shea says

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

  46. jen says

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

  47. Ladina says

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

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

  48. Addison says

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

  49. Jennifer says

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

  50. Malaaika saleem says

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

    • Support @ 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!

  51. 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.

  52. 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!

  53. 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.

    • Support @ 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

  54. 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?

    • Support @ 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.

    • Support @ 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.

  55. 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!

  56. 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?

  57. 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!

  58. 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!

  59. 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!

    • Support @ 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

  60. 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!

  61. 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…

    • Jenny Aldrich says

      Can you replace the agave / maple syrup with dates for sweetness? I am on whole 30 and I want to make this for my girlfriend for her birthday.

      • Support @ Minimalist Baker says

        Hi Jenny, we think date syrup could work, but dates themselves might not blend well enough and cause it to not be creamy.

    • Support @ 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.

  62. 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!

    • Support @ 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.

  63. 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.

  64. 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!

    • Support @ 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!

  65. Britteny says

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

  66. 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!

    • Support @ Minimalist Baker says

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

  67. 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!

  68. 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).

        • Support @ 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.

  69. 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!

    • Support @ 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

  70. 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!

    • Support @ 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

  71. 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

  72. 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 😍😍

  73. 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

  74. 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. :-)

  75. 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.

  76. 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.

  77. 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.

  78. 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.

    • Support @ 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!

  79. 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….

    • Support @ 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.

    • Support @ 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!

  80. 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 :)

    • Support @ 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!

  81. 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!

  82. 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?

    • Support @ 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.

    • Support @ Minimalist Baker says

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

  83. 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!

  84. 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?

    • Support @ 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!

  85. 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!

  86. 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!!

    • Support @ 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 ?

        • Support @ 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.

          • Support @ 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.

    • Support @ 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!

  87. Dora says

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

    • Support @ 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!

  88. 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!

  89. 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

  90. 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! :)

  91. 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 ❤️

  92. 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?

    • Support @ 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.

  93. 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.

  94. 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!

  95. 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!!!

  96. 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!!

    • Support @ 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!

  97. 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!

    • Support @ 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 ?

  98. 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!

  99. 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

  100. 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?

    • Support @ 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!

  101. 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.

  102. 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!

    • Support @ 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

  103. 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!

  104. 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.

  105. 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?

    Katherine B

    • Support @ 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!

  106. 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!

  107. 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?

    • Support @ 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.

  108. 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!

  109. 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!

      • Support @ 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!

  110. Carey says

    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!

    • Support @ Minimalist Baker says

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

  111. 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!

  112. 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?

  113. 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!

    • Support @ 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!

  114. 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?

    • Support @ 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!

  115. 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.

    • Support @ 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!

  116. 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.

  117. 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?

  118. 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?

    • Support @ 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!

  119. 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.

  120. 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!!!

    • Support @ 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

  121. 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?

  122. 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.

  123. 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!

    • Support @ 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!

  124. 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!

    • Support @ 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

  125. 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?

  126. 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!

    • Support @ Minimalist Baker says

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

    • Support @ 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!

  127. 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!

    • Support @ 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!

  128. 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!

  129. 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?

  130. 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.

  131. 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?


      • Support @ 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!

  132. 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.

  133. 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!

  134. 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?

    • Support @ 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!

  135. 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!!

    • Support @ Minimalist Baker says

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

  136. 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!

  137. 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!

  138. 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!

  139. 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!

  140. 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.

  141. 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?

    • Support @ 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!

  142. 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.

  143. 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.

    • Support @ 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!

  144. 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.

  145. 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.