Friends, few times have I been more excited to share a recipe with you as I am today.
This recipe has been taste-tested and approved by 6 of my closest foodie friends and heartily approved. And they weren’t even vegan! I even like these better than real cheesecakes, which I can no longer stomach with my dairy intolerance. Crisis, averted.
These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that’s all you need. Whirl and set aside.
Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar. So good, so creamy, so insanely delicious you’ll want to drink it with a straw.
This is where the fun begins: you get to pick your own flavor!
Of course, you could leave them as is. They’re extremely delicious plain. But, to perk them up a bit I created three varieties: blueberry, bourbon caramel, and peanut butter. My favorite being peanut butter (as if you expected anything less).
Instead of baking these cheesecakes you simply pop them in the freezer to set. To make removing them from the pan a breeze, I simply cut out strips of parchment paper and made little tabs so I could just pop them right out. Worked like a charm! If you don’t have parchment, just slide a butter knife along the sides to pop them out. Easy, simple removal either way (no special equipment or springform pans required).
If you’ve ever been suspicious of cashew-based vegan desserts, don’t be! I can wholeheartedly attest that these are some of the best desserts I’ve ever had! No seriously. I can’t even begin to tell you how insanely delicious these guys are – and I’m a cheesecake snob!
They’re:
Creamy
Perfectly sweet
Slightly tart
Luscious
Sexy
Smooth
Insanely satisfying
& Perfect topped with coconut whipped cream
OK, this is beginning to sound like a Victoria’s Secret ad. You catch my drift. Just make, these, cheesecakes!
7-Ingredient Vegan Cheesecakes
Ingredients
CRUST
- 1 cup packed pitted dates*
- 1 cup raw walnuts
FILLING
- 1 1/2 cups raw cashews (quick-soaked*)
- 1 large lemon (juiced // 1 lemon yields ~scant 1/4 cup or 50 ml)
- 1/3 cup coconut oil (melted)
- 2/3 scant cup full-fat coconut milk (see instructions for note)
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
FLAVOR ADD-INS optional
- 2 Tbsp salted natural peanut butter
- 1/4 cup wild blueberries (fresh or frozen)
- 3 Tbsp bourbon caramel sauce
Instructions
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
- Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
- You don’t need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then “liquified” or “pureed” it until silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
- Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
- Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.
- Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Video
Notes
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 30 minutes uncovered, then drain and use as instructed.
*Adapted from Sidesaddle Kitchen (Absolutely smitten with her.)
*Nutrition information is a rough estimate calculated without toppings or added flavors.
*Prep time does not include freezing (4-6 hours)
rebecca says
They sound fantastic! Questions…can you use cashew meal? Do they travel well considering they’re frozen?
Hmm, I’m not sure but I would guess. I just think it would be harder to drain after soaking…Let me know if you try it out! They don’t really travel that well when not frozen. I’d say 1 hour max.
Victoria says
What could I use instead of cashews?
More full fat coconut milk? Either that or some silken tofu. You’ll have to play with the flavors/texture though! Good luck.
theflowergals says
We’ve had this recipe saved for so long but are finally making it for this year’s Easter celebration!
Can’t waittttt.
Sue says
Hi,
Sorry if you’ve already answered this earlier but just wondering if the filling can be made in a food processor or would it not get it smooth enough?
Thanks
It won’t get smooth enough :( I’ve tried.
Mollie says
I might love you.
I haven’t tried these yet, but if they’re everything you say they are, they’re perfection.
…And a blessing for those gluten-intolerant, dairy-intolerant, frustrated-sweet-tooth sufferers among us who are growing gloomy whilst watching friends & loved ones gorge themselves on sumptuous restaurant desserts as we shiver over our lump of sorbet — the ONLY gluten-free, dairy-free dessert ever to grace a restaurant menu. Now, if we can just turn some restaurant pastry chefs on to this recipe…
Ns says
Omg these were amazing!I used silicone muffincups and had no trouble getting them out. Next time I will only use 1/4 cup agave nectar,though. I made them with blueberries and the rest with caramel peanutbutter-spread from the healthfoodstore. I like how they taste a bit morrocan with the date&nut crust! 10/10!
So great! Thanks for sharing!!
fisa says
What’s a good no-oil substitute?
Heather says
I made this as a single pie today layered on top of your (prebaked) black bean brownie batter and it was A.MA.ZING!!! I was in brownie-cheesecake heaven! After several days of dreaming about some kind of fudgy chocolate-creamy cashew concoction, your website came to my rescue! Combining those two recipes really was a winner!
Del Cajazeira says
This recipe it’s only amazing! I am a healthy foodie always trying different recipes from Paleo, vegan, vegetarian, clean diets however this cheesecake were beyond my expectations . My mother in law is quite fussy specially when I do my healthy versions but she loved it ! She even asked me to make it for her mother’s 90th birthday! I’m delighted! Love it! Love it! Love it! Thank you!
Maria says
These little treats only stay solid for about 10 minutes (still quite warm in Aus). Any suggestions for ingredients I can add so that they stay solid for longer?
You could potentially cook the mixture down over medium heat in a saucepan with a little arrowroot or cornstarch to thicken. That way they should set up for longer. Good luck!
jen says
I CAN’T WAIT TO MAKE THESE! So hard finding yummy and EASY vegan treats.
Thanks for the post :)
x, jen
Brendon says
This recipe looks so beautiful. I’m so impressed with how creamy the cheesecake looks and how cute the swirls of flavour are. Keep up the great work, I’ll definitely check back from time to time :)
Debie says
Just had two of these minis, so good! I used ikea’s silicone baking cup and it worked like magic, popped out very easily and did not stick at all.
Elysia says
Oh my gosh I just finished making this for one of my friends and I can’t believe how creamy the feeling is! I had to tweak the crust a bit because I didn’t have dates but other than that I followed the instructions to the letter and I really liked the filling! Tart with just enough sweetness to carry the day. I just made plain ones today but I can’t wait to add other toppings.
Other things I will try for figure variations: replacing the coconut oil with Cocoa butter, replacing the coconut milk with almond milk, adding cacao powder.
5 stars!!
Amanda says
My birthday is in a little over two weeks and I’ve been considering what kind of cake/dessert I should celebrate with. I don’t like to eat any super unhealthy baked goods and I think this recipe is a winner! This will be my first time making a raw cheesecake (or any cheesecake for that matter) and at 14 years old my cooking skills are still a little to be desired. Any extra tips so I’ll be able to make mine as flawless as yours?
sophie says
So I turned this into a big cheesecake!! It’s just setting in the freezer with some fresh raspberries waiting for it…. I love the nutty taste! (Couldn’t resist dipping my finger in the mixer…) It doesn’t taste like a cheesecake to me but it’s right up my street! More of a raw torte sort of thang! I added some vanilla to the mix and used maple syrup instead of agave (shop ran out :( ) it’s for my Mum’s birthday, she likes natural foods, I’m vegan and sis is not one for gluten so this should go down swimmingly!!
Andrew Nunez says
I can never get mine to harden all the way, any advice? They end up more like a hard pudding then they do a solid mass.
Tom says
I made these for my boss (who is gluten/sugar free) for his birthday. INCREDIBLE. Also, when I pressed the crust into the muffin tins, I wet the bottom of the glass with water to help prevent the two from sticking. Worked like a charm. To say that these went fast would be an understatement!
Ashley says
Made these today for my boss’ birthday. They were a hit throughout the entire office; even the non-veg, dessert loving folk swooned over them. I decided to make a second batch this weekend for you know… myself. Love!
Yay! Thanks for sharing, Ashley! SO glad everyone enjoyed them :D
dishing up the dirt says
Dana,
I’m debating between these lovely cheesecakes and the bourbon caramel almond butter cups for Valentines Day treats. We’ve accidentally volunteered to host desserts and drinks at the farm for some neighbors. (Currently trying to get out of it) but regardless I’ll be whipping one of these up. Thanks for the inspiration!
Fiona says
We made these cheesecakes today, absolutely delicious. It’s the first frozen treat I’ve had in 6 months, so good. We used silicon muffin trays and they popped right out. My dairy-eating half of the family also loved them, thanks so much.
Yay! Thanks for sharing, Fiona!!
Tereze says
I made these to instructions but the filling was too runny even after adding extra oil as suggested. Do you have any idea where I went wrong? They are still delicious though.
Sammi Little says
I am deathly allergic to coconut and was wondering what I should use to substitute coconut oil? This has been a very common issue/ roadblock in my vegan diet and I would really like to expand my options. Thank you for all the wonderful recipes!
Olive oil!
Kate says
Made these last week and they were AMAZING. Had to force myself to not eat them all at once! My parents loved them too! I did regular, banana, and carob flavored (carob was sooo rich and good) and still can’t decide which is my favorite. Will definitely be experimenting with a gazillion other flavors this weekend! You’re a life saver for all us vegans!!
Yay! Glad you enjoyed them, Kate! Thanks for sharing!
Gemma says
These were so yum! I blended up my blueberries into the filling mixture instead of putting them on top and it was delish! Great recipe :)
Thanks for sharing, Gemma! Love your name, by the way!
Lauren says
I perused the comments a bit to see if I could answer my own question but came up empty. Sorry if I’m being redundant! Did you use medjool dates? Or another kind? I find results can be very different with mejool vs. any others I’ve used when not adjusting the amount. Thanks!
I prefer medjool! Otherwise, deglet nour can be used. Good luck!
Allison says
Can you recommend a substitute for the cashews? My daughter is allergic to cashews, walnuts and pistachios. Thanks?
GF Vegan says
Made these today with peanut butter mixed in…SO yummy! (Shhhh! My husband and I each ate two tonight!) This recipe is in the “keeper” pile! Thanks so much for sharing!
Irene Yam says
I’ve made this 3 times already and have won a lot of non-vegan people over with this cheesecake. I have been keeping my cheesecake pretty traditional by adding lemon and orange zest. I also add fresh orange juice to add more of a tangy taste to the cheesecake.
Note to authors: At the top of the blog, can you somehow mention people that they will need to soak the cashew nuts 4-6 hours? I first made this for a friend’s birthday party, and I didn’t read the instructions, I just took down the ingredients and dashed out to the market. When I came back to prep, I realized then that I would have to soak the cashews, so it threw my day off.
Thanks for sharing.
Ah! Great tip. There IS a workaround that I’ll add. Pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed! Glad you still liked them, Irene!!
Thandi says
Hi!! I was wandering if there’s an alternative to cashews in the filling. I’m allergic! :( would almonds work?
Hmm, not sure! I would say you’d want to try blanched almonds with the skins removed for best texture. Otherwise, try macadamias!
Julia says
In the ingredients list it says 1.5 cups soaked cashews. Is that 1 1/2 cups or 1 to 5 cups? I just need some clarification. Thanks.
Sarah says
Made some slight modifications. Made the crust with almond meal, coconut oil and maple syrup for a more ‘traditional’ biscuit/cookie crust feel, also as I didnt have dates. Also used vanilla extract, and replaced some of the sweetener with more coconut cream. I put it in a springform pan. I read in the comments that you should let it sit out if the freezer for 30 minutes or so if you don’t want a ‘frozen’ texture.. if I leave it in the fridge overnight (after freezing) and serve immediately will it give the same texture?
Thanks, and btw the filling is delicious x
Jean says
What “kind” of dates do I need for the crust? Can it be dried dates that I find in the baking aisle, or does it need to be fresh dates found near the produce? (Well, at my organic grocery store, fresh dates are with the produce… I don’t know where they may be in a “normal” grocery store.)
(This may have been a newbie question; I’m so excited to try these out, I don’t want to ruin them with the wrong dates!)
Medjool or deglet nour dates. You can get them in the produce or baking aisle. But they should be whole, fresh dates!
Angela says
These are firming up in my freezing right now! I’ve been wanting to make these since first seeing this recipe a few months ago. Only a few more hours to go before I can try them out. I went with the blueberry! :)
Ann McCarthy says
Thanks for this recipe! I made it in a fluted tart pan with a removable bottom and put parchment paper on the bottom of the pan. Kept it frozen until just before serving and then popped it out of the pan and it came away beautifully. The fluted edges added a bit of elegance to it. I didn’t end up adding anything to it, and it was still very, very good. It is a great recipe for folks who can’t have gluten or dairy.
Himani says
Hey! I live in India and have been finding it challenging to get a bunch of ingredients most websites use for cheesecake. Must admit I was sceptical when I started out, since Im not very good with desserts normally and this one seemed too simple… But wow! it was awesome! Thanks for sharing! I’ve modified it a bit since currently our audience is largely from India and just uploaded it our website…thanks a bunch again! :)
Ah, yay! Thanks for sharing! Glad you enjoyed them despite ingredient troubles. So cool you follow along from India. Thanks for the note!
maddalena says
I’ve been longing to do this recipe for weeks since I was browsing the web looking for some cheesecake at the same time lactose and gluten-free. And I found this! Yesterday I made it! I must admit that I live in the second dates producer in the world: UAE. Have very good dates, of any kind it’s easy for me, and I’m collecting as much recipe with dates as possible. But I am intolerant to coconut.. SO: I substituted coconut milk with camel milk (other specialty here, and I am not vegan..), coconut oil with olive oil and used tea cup rather than a standard muffin tin (I jest moved and i don’t have the kitchen fully equipped yet) and….mmmmmm I have admit that they are very good! I also added as flavour for two of them, a pistachio cream made with the delicious pistachios of Bronte (Sicily) from C-Colzan. I will taste this tomorrow…I can’t wait! And thank you very much for all the ideas and recipes!
Diane Elaine says
Can I use strawberries, making these for thanksgiving, can I make ahead of time and how about strawberries
ellen says
Spot on! These are wonderful!! They were a huge hit at my family gathering today. I added some shredded coconut to the food processor with the dates and almonds/walnuts for crust. Divine!
Jess says
I just made these! I made them with fresh raspberries though and they are so much better than I expected :) thank you so much!
roxy says
Hi, I just made them too, but my filling is a little grainy, was yours?
ellen says
Hi! Mine was a tad bit grainy after mixing it in my food processor, so I poured the filling into my nutri bullet and that made it smooth and grainy-free. :)
lince says
Hi from Jakarta, Indonesia. I love you write and take pictures, beautiful and delicious. I’m not a vegan but is reducing meat in my daily meals. I notice you use a lot of coconut milk, must be canned, right? Is it cooked or not? Because in my house, I don’t buy canned coconut milk, I use fresh whole coconut, grate it myself and extract the milk. So I’m confused whether to cook my coconut milk or not before applying it in your recipe. It would help if you could give me a tip.
Thanks.
Krista Widdison says
Would it work to swirl in the pumpkin swirl mixture from Vegan Pumpkin Cheesecake Recipe? I like the simplicity of this cheesecake recipe better, but would still like the pumpkin addition.
Stephanie says
I made mine pumpkin. The filling yields about 3 cups of liquid. I made half huckleberry and half pumpkin, so I had 1.5c of filling for each flavor. I poured the berry cakes first to the top. Then I poured the pumpkins, but only just over halfway. I put about 5 or 6T of pumpkin and some pumpkin pie spices into the remaining half or so cup of filling. I blended that good and spooned it into my half filled cups. Then I took a skewer and swirled it around. It turned out really well and tasty. Hope that helps. Sorry it’s after thanksgiving.
Thanks for sharing!
Chris says
yum! Can these be Pumpkinified?? Would love to make these for Thanksgiving! I love how simple they are (I always ruin things when cooking is involved) ;) THANKYOU,
Stephanie says
I made mine pumpkin. The filling yields about 3 cups of liquid. I made half huckleberry and half pumpkin, so I had 1.5c of filling for each flavor. I poured the berry cakes first to the top. Then I poured the pumpkins, but only just over halfway. I put about 5 or 6T of pumpkin and some pumpkin pie spices into the remaining half or so cup of filling. I blended that good and spooned it into my half filled cups. Then I took a skewer and swirled it around. It turned out really well and tasty. Hope that helps. Sorry it’s after thanksgiving.
Stephanie says
Sorry, that last comment from “st” was mine. Didn’t finish typing my name. Anyway, wanted to ask/mention, I’m going to try pecans for the crust. Should work just as well, right?
st says
These look amazing! I wanna make these for Thanksgiving. I’ve always made pumpkin cheesecake for Thanksgiving, but with our diet changes, that came to an end. This looks easier than the real ones too. Anyway, got me some pumpkin and homemade chai spices. Can’t wait to whip it up. Plus some summer huckleberry pickings still left in the freezer. Yum!!!
Krista Widdison says
How did you add pumpkin?
Stephanie says
I just replaced the peanut butter amount with pumpkin (but I think I did twice as much and it was still weak on pumpkin flavor, I think I’ll do three times the amount next time) and added some spices. I tend to be a free-spirited sort of cook; I change, add, remove things willy nilly. Sometimes it’s a flop, but a lot of times it works really well. I also felt the crust was a bit sweet. I’m going to keep the cheesecake filling from this recipe and make a baked crust with almond flour, arrowroot, coconut oil, a bit of honey, vanilla, salt, and some baking soda. I’m not raw (so I don’t mind baking) or vegan; I lean towards paleo and avoiding some extra ingredients that my kids are allergic too.
Stephanie says
UPDATE: I tried the pumpkin again and this is how it went down.
I made mine pumpkin. The filling yields about 3 cups of liquid. I made half huckleberry and half pumpkin, so I had 1.5c of filling for each flavor. I poured the berry cakes first to the top. Then I poured the pumpkins, but only just over halfway. I put about 5 or 6T of pumpkin and some pumpkin pie spices into the remaining half or so cup of filling. I blended that good and spooned it into my half filled cups. Then I took a skewer and swirled it around. It turned out really well and tasty. Hope that helps. Sorry it’s after thanksgiving.
Jessica says
I recently purchased a slice of raw vegan strawberry cheesecake from my local health food store and it was amazing. I decided to make my own and ended up here lol Your ingredients seem almost identical to those on the packaging of the one I bought, however, the strawberries in the one I had were blended in with the cheesecake mixture. I’m wondering if that can be done with this recipe and how much strawberries should be used where the mixture will still set correctly? Thanks!
Amanda Marshall says
What else can I use instead of cashews, as that’s one of the foods along with wheat, gluten and dairy that I’m intolerant to. I’m hoping there’s something else, cod I want to make this as I love cheesecake and don’t want to miss out this Christmas
Maybe another nut, such as macadamias?
Jennifer says
Delicious!!!!
val says
hey! these look absolutely amazing; of course i’m going for blueberries!
I was wondering, do you know the portions of ingredients to make a big cheesecake, more like a birthday cake? thank you!
I think it would be the same amount of ingredients, just make them in a big springform or pie pan. Good luck!
Alice says
Hi, this looks BEAUTIFUL AND AMAZING AND LUSH. Is there anyway I could make it pumpkin flavored or add some kind of pumpkin swirl to it (for Thanksgiving)?
Jenna says
I have loved all of the treats I have indulged in since going vegan but nothing has compared to these! They were so rich and decadent. Thank you!
Sadaf says
Oh what a beauty! So wanna try it but aghh my family have alergic to cashew. Is there any substitute with another nut..? SOCKED Peanuts?
LG says
Hey!
This recipe sounds so simple and delicious. How long do they last though?
Up to 3 weeks in the freezer!
Mariska says
Just made these! They are so yummy! Best cream cheese recipe ever!! Thank you!
Christi B says
I am so glad I found this recipe for the vegan mini cheesecakes. I really wanted to make your caramel sauce to mix in on top but when I looked it up it is made with dairy. I would really love to make a vegan caramel sauce to go with these. Have you tried making it with coconut milk or anything to make it vegan? Thank you!
Jessica says
I messed up in the beginning and tried to grind up the wet cashews by themselves… did not work too well! The directions didn’t specify which nuts, walnuts or cashews, to process along with the dates; but I guess it’s implied as it’s part of the crust. (I’m a newb at cooking. What can I say.)
The blending was difficult, especially trying to blend the dates. Next time, I think I’ll just squish them up by hand, process the walnuts, and then mix them together by hand.
My little cheesecakes turned out amazing!! Holy moly! I simply refrigerated mine rather than freezed them, and the consistency turned out just like that of cheesecake.
All my favorite ingredients mixed into one. Relatively easy recipe and delicious! I’m going to load it up with more peanut butter next time. I can’t wait to take them to the party tonight!
Jennifer Remiszewski says
These are so awesome!!!! I used frozen mixed berries and placed them in a bowl with a few tablespoons of maple syrup. They were perfect on top!
I wonder if these could be made into a Key Lime Pie-Like cheesecake???
Yummy!
Thanks for posting this beautiful vegan recipe.
Go Vegan! For The Animals!
Yay!!!
Lise K says
Hi, love the website! I’m a new subscriber and when I saw these vegan cheesecakes I had to try them! I let the cashews soak reeeeeallllllly long because I forgot about them! I don’t know if that affected the texture. I otherwise followed the recipe pretty closely. I added vanilla and extra lemon because I love the ‘tang’ in cheesecake. I blended the mixture until silky smooth and just as you promised, it’s delicious. Then I froze them. I have to say, I don’t care to eat them frozen. After thawing they remained delicious but much more of a ‘pudding’ texture than cheesecake. Is it because I soaked the cashews too long?
It is probably that you soaked them too long which can give them a weird texture/flavor. Otherwise, is there something taste-wise about them you didn’t like? Try subbing a more neutral oil for coconut if it’s too strong. Otherwise, not sure what went awry!
Anya G. says
Hey I made these last night. And they look amazing but when I tasted them they were too coconut-ty and too too honey-ish. I expected them to have a more neutral flavor. Was I wrong in assuming this? What can I do to make them taste more like an actual cheesecake?
Next time, try subbing the coconut milk for almond or rice milk, and the coconut oil for olive oil. That should help!
Martina says
Delicious!
Charlotte says
Hi, This recipe looks great I plan on trying it for some Paleo eating friends this weekend. I really don’t like dates. Is there a decent alternative? Could I try a combination of peanut butter and something? As Im presuming dates are your binder.
Thanks !!
Charlotte
Jelena says
I tried it couple of days ago and it was OK. The crust seemed a bit too soft so I should have probably put more walnuts. At first I liked the richness in taste, the mix between dates and walnuts, but after few bites it seemed a bit to strong. I might try with almonds next time. As for the cream, I used all listed ingredients and quantities – it was very creamy, but when I tasted it, I found that it was just too oily :/ It was somehow too heavy even when eaten frozen :/ I added some cacao in one part of the cream and that was a great idea :) It tasted like a really good chocolate ice cream :) Next time I’ll add almond milk instead of coconut milk and make this without the crust = ice cream! :) Thank you for the idea! :)
Rongo says
is it possible to use normal unsalted cashews? and are these ingrediants okay to use?
coconut milk
maple syrup
cashews
lemon
coconut oil
and what else can you use if you dont have a food prosseser?
Lauren says
Found them to be gritty and overly sweet.
If they were gritty, it’s a matter of your blender not blending them well enough. And if they’re too sweet, simply scale back on the sweetener next time. Hope that helps!
Rongo says
Can you us coconut milk?
Jessica says
I did, and it turned out wonderfully!
VeganVita says
I did it!
I kinda eyeballed the recipe a bit which is a gamble whenever you’re trying something new, but I didn’t have as much of the ingredients as I thought I did when I got home and I wanted to make them into “bars” because I’m serving them at a work function today.
Anyway, I boiled water, removed it from the stove and waited for it to stop bubbling then set the cashews in a bowl and let them soak in the hot water for an hour.
I made my own graham cracker crust because I like graham cracker crust, then I mixed the rest of the ingredients that you listed for the filling except I put less agave nectar (didn’t want them too sweet) and added two more tablespoons of coconut milk because I ran out of coconut oil (dont know why that seemed to make sense to me at the time but whatever).
For the flavor, I just added chocolate chips because I’m a choco-holic.
Froze them for a few hours and got up in the middle of the night to check them because I was anxious lol.
I poured my mix into a brownie pan then sliced them into bars. People are eating them at work now and the non-vegans are impressed! They only stay solid for about an hour or so, but if you pop them back in the freezer they work just fine!
Thanks so much for the recipe!
VeganVita says
Hi there!
I LOVE your recipes and I am a minimalist baker myself so anything that tastes amazing with the least amount of ingredients is great. Anyway I had a few questions that I noticed hadn’t been answered/asked by other comments so please, if you will:
If I forget to soak the cashews, could I boil them?
Do the cheesecakes have to stay frozen?
Also, I’m not sure if this helps but for those that had issues with the coconut milk not working out, is it possible that there was “guar gum” in your coconut milk ingredients? I heard somewhere that guar gum keeps the milk from thickening which is a problem for us trying to make vegan whipped cream and cheeses! That and I can’t seem to find a can of “full fat” coconut milk or without guar gum. Curse you, “fat is bad” myth bleievers!
Anyway, I’m hoping to make these tonight so we’ll see!
I wouldn’t recommend boiling the cashews, but I have seen elsewhere that you can submerge the cashews in near boiling water (in a bowl, not on the stove top) and let them sit for 1 hour for a similar effect.
They don’t HAVE to stay frozen, but I recommend it because they hold their shape better that way. I like to freeze them, then let them set out for 30 or so minutes to become more like traditional cheesecake texture/temperature.
Thanks for the tip on the coconut milk! Not sure if guar gum was the suspect or not, but it was worth mentioning!
Good luck!
Kathryn says
Definitely tasty ~ thawed or frozen. I just added strawberry preserves to 7 of them and peanut butter to the last 3. I tried making the bourbon sauce, but it didn’t turn out, but I’ll succeed at it next time. Keeper recipe. Creamy, coconut-y flavor.
Thank you for it. Cheers*
Frances says
I have to say I have been looking at different recipes on Pinterest and the ones I really love point me to your site. I have recently gone dairy free and I am so happy that your site has so many options (I made your vegan biscuits yesterday and they came out so good!). Please keep the vegan and/or dairy free recipes coming!
Ah, that’s great to hear! So glad you’ve found some inspiration here. Thanks for saying hi!
Nancy says
Is there another sweetener to use in place of the agave nectar? Honey, perhaps?
Absolutely!
Ashlee says
Hi,
Can i keep these in the fridge once they have set in the freezer or do they need to stay frozen until your about to serve them?
Thanks.
Lauren says
Help! I started soaking my cashews this morning thinking I’d make this recipe this afternoon, but my plans just changed and it looks like I’ll be gone all day. Do you think I could make the filling separately right now and store it in the fridge until later tonight when I’ll be able to add in some berries/caramel/pb and make the crust?
Yes! Make the filling, keep it in the fridge, and then assemble when you can. You don’t want to leave the cashews soaking too long or they’ll get funky.
Suzane says
Oh my god they look sooooooooooooooooooooooooooooooooooooo good and so cute.
Will def give that a shot.
My tummy can’t handle dairy either but my trainer suggested to try this recipe and it’s so good. I highly recommend you give it a shot. let me know what you think.
Yeen says
Is it possible to make this without the lemon juice?
Yep! It just gives it that tang but it’s optional.
Jamie says
Question: I have almond meal left over from making almond milk. Can I use that to make the crust?
Amanda Spears says
I really want to try this but I don’t like dates. What else could I use in place of dates. I’m not too crazy about banana so please don’t say banana. Thanks!
Duncan says
Hello! I’ve been trying out heaps of raw/vegan dessert recipes for a number of years and recently stumbled across your site. I made your cheesecake last week without coconut milk (I used all coconut oil because I didn’t have coconut milk at home) and it was DIVINE! The best recipe I’ve used. Ever. But yesterday I made it again to the dot (using coconut milk) and… it just didn’t work. The cream of the milk just refused to combine and the result was a clumpy, streaky mixture that, when it began to warm a little, released the liquid elements of the mixture so it was a juicy mess! Eeek. Now I reckon this is more me than you! Hehe my question is: do I make it how I made it the first time again OR do I choose different coconut milk and/or combine it in a different method in future?
I’m obsessed with all your other recipes!
Thank you. Thank you. Thank you!
I’m stumped! Not really sure. I know coconut milk can be finicky anyway, with “dud” cans happening often when trying to use it for “whipped cream.” Try it again using Trader Joe’s Coconut Cream OR Thai Kitchen or Whole Foods full fat coconut milk. Those brands perform the best! Others can be a little off.
Xenia says
Hi Dana! Do you think that I could substitute in coconut butter for the coconut oil and/or milk?
Lovely photos, by the way. I can’t wait to try this recipe!
Lizzy says
Hi. I made these cheesecakes last night and my family couldn’t wait for them to freeze properly- we waited a couple hours and they were delicious! It’s amazing when non-vegans say, “wow, these are really good!”
Side note: we have a few diabetics in the family so I used half the agave and added more peanut butter/ blueberries. They were super yummy and creamy, we didn’t think they needed more sugaryness. Thanks for the recipe!
Joannie says
MMMM so good! First recipe I try from your website and let me say I’ll try as many as I can! When I went vegan I kinda put a cross on ever having cheesecake again but this recipe… yummm totally works for me! Even better than “real” cheesecake :) my boyfriend who’s a real cheesecake lover really liked them too! For the topping I used mashed strawberries. The only thing is that I think the recipe gave me too much “crust” so next time I won’t use as much dates and nuts but still they’re so perfect. Thank you!
Thanks for the tip, Joannie! So glad you and your bf enjoyed them! xo
shelly says
I just attempted to make these as they are so very beautiful in the picture. and cheesecake was always a favorite of mine.
These turned out HORRIBLE for me. I can typically make, follow any recipe and they do beautifully for me. this however, was a completely different thing. i was literally so upset over the process and cost that i just cried. lolol (it was a rough nite)
They were entirely too sweet. i did not like the flavoring of the agave, it was a weird kind of sweet with an awful after taste when using the amount shown. i checked the recipe about 10 times cause i thought of course i had read it wrong. i did not. (ive used agave in much smaller amounts and never had this after taste issue)
Regardless, i still pressed on. i used the wax paper tabs in order to help me get them out. that was another travesty. i lightly greased as suggested and used the tabs and i still had to dig them out. i tried everything to at least get them out looking beautiful. lolol
this was a horrible fail for me.
i really enjoy the way your website is set up, i will continue to try your recipes. i will not be deterred, but at least i learned in the future that i need to avoid agave. i am NOT a fan of the after taste if you need to use more than a drizzle. ugh…
Shelly <3
Maria says
Shelly, I didn’t like the flavour of the first batch either finding them too sweet (although I did use maple syrup not agave). However, after adding double the lemon juice and some lemon zest to the next batch, the flavours were amazing! The perfect tang to balance out the sweetness. Natural peanut butter and a little Himalayan salt mixed through also tasted delish. Also, I put mine in cupcake liners if that helps.
I’m also going to try a more biscuity base next if anyone can suggest a recipe ?
Heylen Thienes says
This sounds SO delicious! I can’t wait to try it!
Candice says
Can I use something else besides coconut oil?
Olive oil? Or are you looking for a substitute for oil in general? You could probably leave it out, but they won’t be as creamy.
Candice says
I left out the oil and I whipped the coconut cream then in the blender I put everything else and blended til smooth. I then folded the blended almond mix into the whipped coconut cream… in the freezer now! We’ll see how it goes!
Yay! Let me know how it goes, Candice!
Sarah says
Also amazing with lime! Can’t wait to make the blueberry one :D
angie says
Made these today and they are just as good as I knew they would be! Even my mom who is a huge fan of real cheesecake is amazed! Thanks for the recipe, this one is a keeper! I added some pumpkin seeds with the walnuts.
Jessica says
Omg I just made these tonight and they are delicious :) thank you for the awesome easy recipe :) cheese cake is my favorite but I am lactose intolerant and was diagnosed with celiac disease about 8 months ago! So these are amazing :) thank you
Brigita says
The “soaked” cashews….what do I soak them in and for how long? Thanks.
Faren says
Water
Leah says
Soak in water for an hour
pepper says
please tell me why the cashews require soaking before using them. I have never soaked them when cooking with them before. I use nuts in place of shortening and butters in cakes etc by just blending the raw nuts (substituting an equal amount of nuts for the fat in the recipe) with the flour until both are flour consistency then make the cake, etc as the recipe calls for.
I hope to try your cheesecake recipe asap just need to understand the soaking reason
Thank you – love the mini size cheesecake idea too!
Emily says
So excited to try! Can you use almond milk instead of the coconut milk?
Kathryn says
I used almond milk (Silk brand in the carton) with a frozen banana instead of the canned coconut milk and sprinkled in some shredded coconut. Pour in about a half of cup of the milk and blend and then add some more if needed.
The ScareBear says
Late to the party!
Mine are in the freezer but, if the blender lickin’s are any indication, this Bear will have a belly ache tomorrow from yummy goodness.
Looking forward to making this again with different flavored and add-ins.
So grateful!!!!
Nina says
Hey there!
I tried your recipe three times in a row and the taste is absolutely wonderful but… I need help!
I just can’t seem to get it right, cause not even one of my cheesecakes was hard enough to get them out :(
I even tried to put more of coconut oil and more of cashew nuts but the only result was a slightly different taste…
What do I do in this situation ?
Jessie says
Hey there! Your cheesecake bits look great! But I have a question regarding the cashews, do they have to be raw (unsalted) cashews? Or can they be like whole (unsalted) cashews?
they should be RAW UNSALTED!
Yuna @ greenhealthygirl.com says
Oh my! These look delicious! I haven’t had cheesecake in so long! :)
Lucy says
Your recipes are absolutely fantastic! You’re the first place I visit for awesome Saturday Evening Dessert Recipes and they are ALWAYS a hit!!
Quick question about these; For the Coconut Milk, is it possible to use Koko Dairy Free instead of the canned version or would it not work the same? I know it’s a lot more liquidised and I’m unsure if it thickens like canned Coconut Milk does. Also, if I were to sub the Ground Almonds for Oats, how big (in cup size) would I need to be adding to the mixture? And.. (sorry for all the questions) this sounds really silly but also (in cup sizes) how much does the Almonds make once they’ve been grinded?
Thank you! <3
Thanks Lucy! That warms my dessert-loving heart :D
For the coconut milk, you want to make sure it’s full fat. I don’t know that any beverage style would work, if that’s what you’re asking. Might make it icy. For the almond substitution, just start with the same amount of oats and add more if you need. Not sure how much almond meal 1 cup raw almonds yields, but I’d assume it’s around the same amount. Hope that helps!
Lucy says
Thanks for getting back to me so quickly!! I’ll make sure to use Canned Coconut Milk :) I’ve read through the comments and seen that you’ve mentioned using the Light Option so I’ll give that a whirl too. If I were to use Ground Oats instead, would I use a One Cup Serving straight over, or would that be too much? I don’t know how much Almond Meal it would be instead of grinding the Almonds myself (I’m a bit tired tonight!)
Jessica says
I’m trying to find a cheesecake recipe that I can make for my fiancé’s parents. One is diabetic and the other is allergic to nuts, dairy, eggs, and wheat. I was so thrilled to find this recipe until I realized it still has nuts. Do you have any suggestions for substitutions for the cashews in the cheesecake? Thanks!
I’d recommend just upping the amount of coconut milk and coconut oil. Hope that helps!
Rachelle says
I’ve just made these and I was a bit apprehensive but OH LORD! These are amazing! When I was making the ‘cheesecake’ bit, I thought it was too tart with all the lemon and I only used half a lemon instead of a whole one. So I added 1/4 cup more maple. I did the peanut butter version but added another 2 tbsp of peanut butter, 2 tbsp cinnamon and 2 tbs cacao powder. Once frozen the end result tastes absolutely beautiful. My carnivorous husband and mother in law are in love with these! They didn’t even know they were vegan until I told them and we’re totally surprised. Will be making them again soon! Thank you!
Nadia says
This version sounds yummy too! Did you add the 2 tbsp cinnamon and 2 tbs cacao powder to the “cheesecake” filling or the topping?
Rachelle says
I added it to the actual cheesecake part so it was more like a chocolate cheesecake. It was honestly to die for, I’m craving these at the moment!
Nadia says
Thank you for replying! And yes a chocolate peanut butter cheesecake sounds amazing. I’m going to try it tomorrow.
Armina says
I also made these yesterday. Love them! I recently found you on instagram and I’m making my way through your recipes. I love them. Very simple and delicious. I play a little bit with the recipes to make it to my own and my husbands liking and also because I don’t have all the ingredients but it all works out. Thanks for the recipes
Ah, thanks Armina! Glad you found us. Let me know if you have any recipe requests in the future! xo
Lena says
Would it be possible to substitute almonds or other nuts for the cashews in the filling?
Not sure, but it’s worth a shot!
Kathryn says
I used almonds in the filling bc that’s all I have. It came out great!
Astrid says
How did you soak them to get as soft as the cashews?
Eileen Weis says
Thanks for the recipe :) I made the cheesecakes last night for a dinner party and none of us are vegan but we all loved it :) I added some vanilla extract to the filling, reduced the amount of maple syrup and used coconut cream instead of milk and they were hard after just 1,5 hrs. So delicious and easy to make!
Yay! So glad you all enjoyed them. thanks for sharing! xo
northwhale says
Looks amazing. I Can not Walt to make them. One question. Is the coconut oil with or without flavour? I have both.
Thanks again. I’m so happy I found your website.
It doesn’t really add much flavor. Hope that helps!
Kathryn says
I just made these this evening and I use Spectrum coconut oil (has no flavor). It’s delicious! Mind you, I did not follow the recipe exactly bc I wanted to do a slightly lower fat version. I used less coconut oil, no canned coconut milk; instead I used some almond milk, a frozen banana, and a couple tbsps of shredded coconut. I can’t wait until people try them tomorrow! The crust I actually make for snack bars but I add extra dried fruit, like cranberries and cut them into squares. Love your site, thanks so much!!
Amelia Holbrook says
Your blog is perfect. I just found it and I am spending way too much time looking through all of your amazing recipes. I am dating a guy who is lactose-intolerant and I am finding it hard to find easy and delicious dairy-free recipes to make for him. (especially when I am a dairy lover)