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
Hello! I was wondering if you could switch the coconut milk out for something else? Like oat milk or almond milk? My mums allergic to coconuts ? thanks so much!
Those should work!
priya says
Hey I just tried your cheesecake and the filling taste great!! but I used vegetable oil cause it’s all I had will that be a problem??
I wouldn’t recommend that. Perhaps olive oil?
Kendra says
Can I use Trader Joe’s Coconut Cream in place of the full fat coconut milk?
Yes, that should work!
Sarah says
I made these and I have mixed feelings. I think the best way to describe these is that they ARE good, but they taste more like a cold nut bar of some sort. After my first bite I thought I hated them- I guess I was expecting it to be sweeter, smoother, less “nutty” tasting. I had to forget that they were supposed to be “cheesecakes” in order to enjoy them. They’re definitely good but not really what I was expecting (I’ve never made a vegan “cheesecake” before but I used to love cheesecake before I was vegan so that could add to my disappointment as well). Overall I’d still say this is a great recipe but don’t expect it to taste like cheesecake! I think I’ll stick to recipes that don’t replace dairy with nuts, I don’t think it’s my thing :P
ObsessiveCompulsiveBaker says
Hello! I LOVE this recipe! I use it all the time, it’s a great food to introduce to your vegan-doubting friends. I love it how the recipe is, but I also made some alterations that were divine. Instead of lemon-juice I added some diluted almond extract – combined with the maple syrup and peanut butter, it made for an overall richly nutty flavor! Instead of the date-and-walnut base I made a thin batch of vegan brownies instead, which worked nicely with peanut butter, I think (reminiscent of Reese’s!). I then drizzled melted peanut-butter over top to make a beautiful swirl pattern. Delicious :)
Wendy says
Hi I will be making these tomorrow for the first time for friends. Other recipes and research say to use salt to soak cashews but here you don’t. I can’t eat salt so this works perfectly with no side effects obviously? Just drain of the water and in they go?
Thank you can’t wait to try.
Meghan says
These are super great and taste exactly like cheesecake if you use cashews as instructed instead of maybe substituting with almonds. I think adding a touch of salt makes it taste better too. I found this recipe so I could make my Dad, who has a dairy allergy, something that he really likes. Cheesecake! He likes them and other people have liked them too. I ADORE cheesecake and these are some of my favorite things EVER now. Yummy yum yum. :3
Meghan says
I forgot to add that I do not make the crust. I feel that takes away from the cheesecakey flavor, honestly. I did not notice any coconut flavor when I made mine. I only like coconut milk in small doses and maybe some coconut oil to cook certain things. I absolutely detest the “flesh”, if that is what it’s called. A coconut taste probably would have bothered me on these. Maybe it is because I made it extra lemony so it was a more lemon cheesecake instead of a regular tasting one?
Thanks for sharing, Meghan!
Seanae says
I love this recipe! I’ve made it before and it turned out perfect. This time around I only have chilled coconut cream , would it work in replace of the coconut milk? thanks :)
Emily says
So, the other night I made your delicious pumpkin soup, and couldn’t resist browsing your other recipes – I clicked on this one and so glad I did. After reading the ingredients and seeing the photos, I made it immediately the same evening! Oh my goodness, these are delicious. Eaten frozen or slightly thawed is best. I have a lot of dried berries and frozen berries so I experimented with those. I actually grated some dark chocolate and sprinkled them on top, which was divine! Another hit in my books. This recipe’s a total keeper, and I plan on making more very soon. My only “complaint” was that it was really messy to remove from the muffin tins, but next time I’ll be using the cupcake liners, as someone else noted.
So kind! thanks for sharing, Emily! Glad you’re enjoying these recipes! xoxo
Jai says
Hi, I would love to make this but I am allergic to Coconuts. *yikes!*
Is there anyway I could revamp this recipe with maybe almond milk to get the same consistency?
Yeah! Just sub the coconut oil for olive, and sub almond milk for the coconut milk. It won’t be as creamy, but it should still work!
Jessie says
The recipe is great! It does taste good. But there is one problem. The whole thing melts like a snowman in room temp. Is this normal? Help! I am concerned….
It is meant to be stored in the freezer and enjoyed slightly thawed! It doesn’t sit at room temp well.
Jessie says
Oops! No wonder… good things only melt in your mouth not on the plate! :)
Amy Palmer says
I am a home baker that sells at farmer’s markets. I have a request to make a raw sugar free gluten free cheesecake. I was given a recipe he wants me to make but needs substitutions.
The base is macadamia nuts, walnuts, pitted dates, and shredded coconut. He does not want to use dates as they are way too high in sugar, and suggested sugar free jello. I want to find something else. I’ve looked up all of the dried fruits I can think of and they are all too high in sugar for him. I need something to bind the nuts together in the base I think.
The filling is cashews, lemon juice, coconut nectar, vanilla bean, and coconut oil. He needs to take out the coconut nectar and suggested I use stevia and add it to water to make the required 3/4 cup. I think that sounds too watery and sweet. I REALLY want to find something else for these two substitutes and have asked several different specialty sites. Nobody can come up with anything and think this sounds tasteless and difficult. I did leave you an email with the exact recipe for help. I wonder about flavor extracts, small amount of real fruit juice such as I don’t know, cherry or blueberry maybe. I am concerned about the texture holding together and the taste! I saw you suggested oats, and I am not sure if he can handle those even if they are gluten free. I wondered about flax or chia or even tofu, or making my own sugar free jello with agar agar. If you have any suggestions I would REALLY appreciate it! Thanks!
Jane says
Made this recipe for a friend and it really tasted great :) Used bottled lemon juice but it still tasted great. Usually I’m a poor baker but your recipes are relatively fool-proof! Lots of love.
Ah, thanks Jane! So glad you both enjoyed them.
Hayanthi says
Oh sorry,…You deserve 5 out of five…for sharing all of these delicious recipes which feel if you were near …he he..And more than that environmental friendly ways of making food. All the BEST for inventing new new recipes!!!
Thanks so much! xoxo
Hayanthi says
I love coconut milk and its taste. I love your recipes and it is interesting to know how we can use healthy ways. I want to ask one thing as I noted mostly coconut milk or oil are used in recipes, coconut doesn’t involve in increasing cholesterol in blood. As I have cholesterol, I did search in net on this. But found most say that coconut is not nice for cholesterol as it has saturated fat. But I used to coconut milk in food. So nw confused on whether it is healthy choice , I meant using coconut in day today meals. Please share your experience on this.
DougP says
Wow!
Long time vegetarian, full vegan this year, have been looking for alternatives to a few things I never thought I could do without: cheese & yummy dessert like cheesecake! :)
Daiya cheeses solved the 1st problem – now thank you SO much for this amazing recipe with the 2nd.
Made this yesterday, then a 2nd batch today & me & my spouse were blown away – yumm!
I’ve had gourmet vegan cheesecake in restaurants before but this was better.
Love the parchment tabs idea – that really helped getting them out.
Used the glass bottom for the crust, missed the recommendation on parchment circle to avoid sticking.
Went with plain+blueberries (drizzled your bourbon caramel sauce, modified using Maple Whisky instead of bourbon), then small batch with peanut butter – with those I dropped a vegan chocolate bar chip in the top & drizzled the recently made (still warm!) sauce which melted the chocolate & made a nice swirl. Will be trying those soon!
So glad found your site & recipes. Will be trying more soon!
So wonderful! Thanks for sharing, Doug!
Chia says
Hi,
The recipe looks amazing.
I would like to know if this cake may be prepared using a normal square pan? Also, can we use blueberry jam or raspberry jam for the topping? I have never tried making vegan desserts, but this looks great. What kind of dates should I use?
Thank you!
Jo says
Perfect recipe but I need to make them sugar/syrup/honey/nectar free – any suggestions for replacing this in the “cheese” bit? xx
Maria says
I love all of this!!!
Thank you for sharing.
Melanie says
Looks delicious. .. can you substitute roasted cashews, lime for lemon and prunes for dates? I think I just changed the entire recipe but I’m hoping they will work!
I wouldn’t substitute roasted cashews, but yes for the other subs!
Scott says
Oh, and I also eat a plant based OIL FREE diet, so oil is also out of the question
Scott says
I wish I could make this but sadly I can’t, as my house is nut free because of a peanut and tree nut allergy in the family (my youngest son)
Vanessa says
One of the reasons I have a Vitamix is so I don’t have to pre-soak things. I make vegan cheese substitutes with cashews all the time without soaking, but I have not made a cheesecake yet. I noticed in the recipe it states that a Vitamix is not needed for this recipe- is that why there are instructions to soak the dates and the cashews? I have a Vitamix, so can I skip the date and cashew soaking? If the answer is no, is it because it will mess up the consistency? Thanks so much!
Sorry I can’t rate it – I haven’t made it yet.
Don’t skip the cashew soaking! That’s critical to the texture. And only soak your dates if they’re dried out. Otherwise, don’t worry about it! I use a vitamix now, and love it!
Pia says
Hi. I want to make this for my husbands bday, but instead of making it in small muffins tray can i make like a one normal big cheesecake?
Also, this is my FIRST ever attempt to make a cheesecake, can i 1/2 the recipe since im a little nervous plus its just 2 of us.. Thanks. Awaiting your reply. ?
I wouldn’t halve the recipe because there won’t be enough ingredients in your blender to make it as creamy as it needs to be. But trust me, these are delicious! And yes, you can make a big cheesecake. Either use a parchment-line springform pan or 8-inch cake pan! Best of luck, Pia!
Shilpa says
Hi Dana,
My friend tried your recipe and loved it! I’m featuring it on my vlog, where I try raw-veganism for a day. Thanks for all your hard work and I will definitely link your work to my article so people can find you! Thanks again!
Love,
Shilpa
So great! Look forward to seeing it!
Maria says
Just made this and i loved it! i used 50/50 almonds and oats in the crust to make it a little lower in fat and calories. i believe i used half the amount of agave and topped with some blueberries. I actually thought it was a little too sweet anyways, but overall delicious! Will definitely be making this again
lisa b says
I know I am a little late to this party, but these are fabtabulous life changers for me and many of my close friends. Thanks s so much!!! I added a little lemon zest to the bb. Waaay too good.
Bri says
These turned out absolutely AMAZING!!! So creamy and delicious and has that tartness that is cheesecake. I actually prefer this over regular cheesecake. I did all 3 options; berries, caramel, and plain, all amazing. Thanks for the phenomenal recipe, Dana!
Adel says
Hi, these do not look like blueberries? blueberries are bigger, I tried to find the ones in your photos. They are tiny and look like blackberry pieces….where abouts did you get them from?
Michelle says
OMG! These puppies look absolutely delicious; buying ingredients first thing in the morning, YUM!
Jimie Gibbon says
Best cheesecake I’ve made.everyone loves them,haven’t even put any toppings on yet,they’re delicious plain.n so easy to make,as a matter of fact making more today .promised my friends at my local health food store. I also mixed in my leftover dried cahew meal from making milk to the crust.thank you for the awesome recipe.think I’ll make blueberrie fot me.
So wonderful! thanks for sharing, Jimie!
Natalie says
I made these for my boyfriend’s birthday but used strawberry instead of blueberries and they were amazing!!! Just need to get some parchment paper for next time because mine stuck a little to the bottom so I had to spoon the crust out and spread it back onto the cheesecake but they still turned out perfect! Thank you
So wonderful! Thanks for sharing, Natalie!
Kamakshi says
What can I use to substitute coconut oil?
Bonnie says
Just made these and added natural peanut butter. I’m not vegan but these were incredible. They were so good. I had no problems with sticking or any issues getting it out. I did use the parchment paper trick which made it easy. Thanks so much. I plan on making some more. You are right. Cashews are gold!
Wonderful! Thanks for sharing, Bonnie!
Sandi says
From Lindsey’s comment Dec 4
I would assume the coconut oil is needed because it is solid at room temperature. I pretty much only see coconut oil used for freezer baking recipes.
My coconut oil is liquid oil. the recipe also calls for melted coconut oil. All the coconut oil we have here is liquid. I am going ahead with what I have and put in popsicle molds. Maybe roll in the crust when I eat them.
Stephanie says
I don’t know if there is a comment like this but there are pages and pages of comments and after twenty minutes I was barely a quarter through them all.
So I’m just going to ask.
I have recently been struck with a reemergence of lactose intolerance and every year I make pumpkin cheesecake. How would you go about it?
Thank you for any thoughts you might have on this
I’m making one soon! Stay tuned, Stephanie.
Nicole says
Hi,
Gonna make this for a “fancy dessert” raffle but, I have a quick question. Does it have to be served frozen? After you freeze it can you put it in the refridgerator?
Thanks so much for your website. I use it many many times.
Nicole
M says
I tried these out this week. The process was a lot of fun. Unfortunately I made the terrible mistake of putting in almond milk instead of coconut. I’m assuming that’s why they got too soft in the fridge, to the point of melting. Next time I will pay more attention and use the coconut milk!
Coconut milk will definitely keep it firmer!
Avi says
Hey Dana. I’ve always loved yours and John’s site for its simplicity and photography. John was going to work on my new company’s photos. But we had a problem with logistics and timing, however, perhaps for the next shoot. Anyways, please check out VeganCheesecake.net Keep up the great work!
Simmy says
Hi,
I want to try this, looks great.
Do they have to go in the freezer? or can I just put in the fridge to cool?
Thanks,
Simmy
They should set in the freezer, but will mostly maintain in the fridge (though they do get pretty soft).
Kat says
Super yummy! BUT a nightmare to get out of the pan. Even with tabs, and greasing. Next time I’ll use cupcake liners.
Sue says
cant believe u haven’t come across this recipe before. it’s GENIUS.
Sue says
oops I mean “I”
Moneca says
Also, I left them plain as is without adding lemon juice and drizzled a little local honey on top after defrosting! Delicious.
Moneca says
These came out fantastic! I literally use coconut in anything and on anything I can, and cheesecake is my absolute favorite desert. Coconut + cheesecake= me in pure heaven with no guilt for indulging. Thank you for this great recipe!
Nis says
A new tweek! I just love your recipe!
Left lemon juice out added cacao powder. Then made a chocolate sauce to swirl in (nut free chocolate spread+ coconut cream+ dash of rice malt) = omg! Thsnk goodness we have guest coming tonight. .lol..
SMART! Glad you liked these, Nis!
Librarygeek07 says
Very yummy! Finally made these and have a small suggestion — I used an espresso tamper tool to press the crust into the muffin tin. Worked great!
Great tip!
Skye says
These were SO yummy, and so easy to make! I would love to see more recipes. I just got the “cooking bug” so when I find something that looks satisfying I go for it! This was great find! More PLEASE!!!
Yay! Glad you liked it, Skye!
Karin says
My son can’t have cashews. Do you think it would work with macadamia nuts?
I haven’t tried it, but it’s worth a shot!
Genee says
Can these be kept in fridge or only in freezer
Rose says
These were absolutely delicious! Perfect dessert if you don’t want to turn the oven on in the heat of summer. They don’t taste like cheesecake, and they are a desert of their own.
Rose says
I should add, I used the reduced fat coconut milk from the can and a splash of vanilla. It worked just as well.
Nis says
Such a hit! I tweaked it a bit.. I doubled the ingredients and made 1x large 20″ and 1x 10″
I added caocoa powder to the base of one and made a delicious chocolate flavoured base. Also I used rice malt as the sweetener.
I also used a can of mixed berries blended them up and swirled some it into the filling and kept the rest as a sauce for those who wanted a bit more berry flavor.
Absolutely a delicious recipe thank you!!
Yay! Thanks for sharing your tweaks!
Maja says
I tried it and they turned out yummy! :) They looked great and the kids went all crazy about them :)
One thing bothers me more than it should though: “prep tim 20 min, total time 20 min”? That’s just not true! When I’m in the store, quickly checking the recipe on my mobile while searching for ingredients, I have no way of reading the whole thing and figuring out that it takes much more time than that… I just trusted the “prep tim 20 min, total time 20 min” phrase and got myself into trouble. 4-6 hours of soaking nuts, and then 4-6 hours of freezing is far from “total time 20 min” :( Please, make it more visible for us who view it on the phone!
P.S. The blueberry ones are my favorite, they were unbelievably delicious!!! :D
Will do! Sorry about that, Maja!
Caroline Masic says
I used the blueberry vegan cheesecake recipe and made it as a birthday cake for my brother.
He absolutely loved it and he is the biggest fan of cheesecakes.
Thankyou so much for sharing this lovely recipe.
How long can these be kept frozen for?
Oh great! You can keep these in the freezer for up to 1 month, though best when fresh.
Jess says
I’m absolutely jumping to make these but unfortunately don’t have access to cupcake pan! Could these potentially be made the same way, but in a small brownie type pan?
That should work!
Elsa says
This sounds like the perfect dessert for a summer BBQ. Can this be made in a springform pan as is, or does it need to be scaled up?
I believe that would work! I don’t own a springform, but I’m almost positive it would work the same. Let me know if you give it a try!
Susan says
I’m curious about the agave nectar. Is it strictly used as a sweetener in that I could substitute Stevia for it OR is it used because of its thickness? Does it add stability to the filling?
I think it adds body and stability, but I think stevia could work!
Deanne says
Darling Dana, my sweet little food goddess, I think I might have to build a shrine to you. I used to have a New York style cheesecake business … the real thing: 3# of full-fat cream cheese in every cake, butter, chocolate, the works. Thanks be to Jesus they were so expensive to create, I went broke (because in southeast WI where I live and work, people don’t understand that not everything should come from Wal-Mart). Anyway, this is just to tell you – I know and love cheesecake. Blend that with a physiological aversion to wheat and sugar, and I am left with grateful awe and adoration for Ms. Gluten & Sugar-Free-Vegan-Oh-How-I-Love-My-Sweets Dana Shultz! We love you, darlin – keep these FABULOUS recipes coming!
haha, yay! Thanks, Deanne! So glad you enjoyed these. xoxo
Nikita Ingratta says
I made these bad boys (but in a springform tin, so one big cheesecake) for family night. The carnivores ate the whole cheesecake. Then I told them it’s vegan! They could not believe it. The creamy texture, so light and refreshing. The chewy base. My gosh. My husband then asked me to make one for him so he could have it all to himself. Seriously, Dana. You know your stuff.
Yayay! Best comment. Thanks Nikita! xo
Wedh says
7/19/15 – Just made these – didn’t have lemon – so used lime and they are exquisite – Tastes so good
plain, I don’t think I will add anything else to it.
Great! thanks for sharing!
thea says
these were a fair amount of time and patience, but SOOO worth it! what i did was make cashew milk, then sifted out the solids for the cheesecake. no waste, all delicious! thank you for this recipe!
Emily says
These are sooooo good! I’m making them today for the second time this month. My house is soon to become The Cheesecake Factory. I like to make a vanilla and ginger version with blueberry chia jam on top :) keep being a superstar!
haha yes! So glad you enjoyed these. Vanilla + GINGER? WHAT? Whoa. You’re the superstar!
elle says
is coconut milk necessary? because I have all the other ingredients but the coconut milk! I’m so excited to try this!! :)
You can sub almond or rice milk (with less creamy results).
Catherine Munoz says
I have these in my freezer as we speak– I haven’t tasted one yet, per say– since I whipped them up before I left the house. When I come back home they will be ready to eat, and I will try one! I did taste the crust and the filling individually– by licking the spatulas!– and this recipe is a delicious one! The filling tastes just like — if not better than– regular cheesecake made with cream cheese! It’s amazing! This recipe is a keeper! {Notes: I used almonds for the crust and maple syrup to sweeten.}
Nea says
Can you put in Strawberries or Rasberries in the filling? Will it still taste good? :) how many cup of berries would you estimate pouring in ?
Julianna Horvath says
OK thanks! You ROCK!!!!!!!!!!
Julianna Horvath says
Is there anything I can substitute for the cashews? I get what feels like a migraine from them!!!!!!!
You could try subbing macadamia nuts, OR just try all coconut milk!
Maker's Mark Bourbon Lounge says
Congratulations on the win! Recipe looks amazing. Can’t wait to try it out.
Selina says
Recipe sounds fabulous, looking forward to trying it! I have a friend who is on a 30 day no-sugar challenge. The only way she’s consuming sugar is if it’s a whole fruit/vegetable. I’d like to make these mini delights without agave and no sugar/sweetener substitute, so she can enjoy them too.
Any thoughts on how this change would affect the taste and/or consistency in a major way? Obviously they won’t be as sweet, but wonder if the natural sweetness of the cashew nuts would suffice.
Thanks!
It won’t be as sweet, that’s for sure. But if you’re OK with a more TART cheesecake, then go for it! Top with some coconut whip and fresh fruit to add natural sweetness. Or, throw a few soft, soaked dates into the batter to sweeten things up a tad! Good luck!
Selina says
Great, thanks for the tips! Excited to try this out :)
Melinda says
Hi, just wondering if cashew butter would be good to use intead of soaking and blending cashews? Thanks! Can’t wait to try them.
I don’t think so, unfortunately…
Diana says
If it’s raw cashew butter, such as Artisana’s, do you think the texture would turn out alright?
Erica Rezende says
These had zero flavor!!! I wasted expensive ingredients on this recipe! They went straight into the garbage disposal! Absolutely BLAND! Cheesecake from what I remember before I went vegan, is tarte and sweet! The crust was soggy, same texture as the filling! ! Total disappointment! I’d give it zero stars if I could!
Erica, sorry you had trouble here. It sounds like you may have had some technical issues here. If the filling texture was off, it probably means it wasn’t pureed properly as a result of your blender. And as for flavor, I suggest ‘tasting and adjusting flavor as desired.’ Did you perhaps skip this step? So many other people have loved this recipe so I’m not sure what exactly what went wrong…
kim says
just joining in the appreciative chorus…these are UNBELIEVABLY GOOD! followed the recipe exactly and they came out amazingly. also stored perfectly for probably about 8 months (don’t judge my freezer habits). making this again tomorrow. gonna use “no stir” natural creamy pnut butter taht i just discovered today. i’m getting all chubby up in here THANKS TO THESE RECIPEEEEEES
E says
Um, is there a way to replace the dates? A few people I know aren’t keen on them xD
Well, they are pretty subtle. But you can sub most other dried fruits, such as raisins, prunes and cherries. Good luck!
Negin says
Can this be made with olive oil and almond milk instead?
That should work! Let me know how it goes.
Maxine says
i just moved and can’t find raw cashews anywhere!! What happens if I use ones that aren’t raw?
I don’t know, but I don’t think it will work. I would suggest using macadamia nuts or blanched almonds instead!
Emilee Ruler says
These look delicious! Do you have a suggestion for a substitute for the caramel bourbon sauce? Is it added for sweetness/taste or does it help with the consistency?
Kristin says
THESE ARE SO GOOD IT’S INSANE
Melody says
This may be a repeated question, but is there a vegan version of the caramel sauce? The provided link takes us to a recipe that uses heavy cream. I was very excited to see a nondairy caramel recipe from a trusted source, but quickly disappointed upon following the link.
I believe I added a note that using coconut coconut milk makes it vegan.
Yulia says
Do you need a blender to make these or would a food processor work?
A high speed blender is needed to get that fine, super creamy texture.
Sophia says
I can’t wait to prepare these deliciously healthy cheesecakes. I not really into veganism, but this recipe gave an insight that plants have everything we need. With vegan cheesecake, who needs to much sugar to satisfy our tummies, right? Thanks for this!
Carli says
I have been vegan for almost a year now, and I’m often weary of dessert recipes. This one is by FAR the best one I’ve ever tried. I was seriously surprised by how incredible this tasted- my non-vegan mom even said it tasted like cream cheese after I forced her to try the batter. It’s one of the simplest recipes I’ve come across as well. Seriously, make this.
Jacki says
the consistency of the cheesecake was grainy- blended for several minutes. also- I recommend making extra crust and adding more than the 1tbsp on each.
Hannah says
I thought these cheesecakes were pretty good, but I wouldn’t say they were the best things ever. The consistency was pretty close to regular cheesecake, but I’m not a huge fan of the coconut taste. I guess I was under the impression that these would taste like traditional New York Style cheesecake, so I think you should maybe disclose that they do have that coconut flavor, and the crust doesn’t taste like a traditional cheesecake crust. I had non vegan friends try them, and the ones that like coconut did enjoy them. I also don’t think the prep time should be 25 minutes, since it takes at least an hour to prep the cashews, and then 10 minutes for the dates. I will say that I like how simple the ingredient list was and how thorough you were. I just think it should be a little more realistic as the prep time and how they’re gonna taste.
Terrie says
These just became my favorite frozen treat for a hot day. And by treat I mean breakfast.
I put fresh sliced strawberries and basil on top because that’s what I had.
Delicious. Thank you!
Laura says
The calorie count of 324 is for all 12 pieces, right? I’m hoping that’s not just for 1 piece!
thanks : )
ribby says
Thank you for the amazing recipe.
Applewriter says
Thank you for this great recipe. I’ve never had much luck with raw desserts before, but this was fab! I left the cheesecakes plain, but they taste wonderful. I was surprised at how much I nibbled on as I was making these, but still had plenty left. I also like the fact that since it’s frozen, I can’t gobble up the whole batch at once – I can ration out a nice indulgent treat or two and feel virtous!
Yay! Thanks for sharing!
Jen says
How many hours do you recommend soaking the cashews? I see you wrote 4-6 but what’s best? 5? 6?
Also in the vitamix what setting did you use for the one minute that you blended all the ingredients together?
6 or overnight is best! But recently I’ve been pouring over boiling water, letting it soak for 1 hour, and then draining and it’s just as good!
Dana says
Hi Dana. This is going to sound like I am moaning but I am not I do love the recipe.
I purchased some cashews… how can you tell if they are raw? I got them from the nut section and they just state that they are cashews.
Also I couldn’t warrant buying the coconut oil not when it costs £6-£10. I found that without this and the fruit flavour it was going to cost me £12 already.
Do I really need the oil or can I use something else?
I love the idea of using fruit and nuts for the base but do you have a suggestion for a Vegan biscuit base as well?
Last question… can you change your weights to actual weights because cups very in size. Or is there a specific cup size in the form of a measure that I need to purchase?
Great recipe and thank you
You can use olive oil! Or any neutral oil. You can tell the cashews are raw by looking at the ingredients list. It should just say cashews and they should be very light in color. Light tan. Not sure about a “biscuit” base. As for now, I’d say just google the measurements in weights. Hope that helps!
Rebekah says
did you measure the cashew before you soaked them or after?
Before!
Rebekah says
I made them but added fresh strawberries and they were so good.
Prisca says
I’m allergic to nuts. What can I replace cashews with?
Nikki says
Why did my mixture look like cottage cheese? Did I over blend, under blend or do some,thing wrong? Still tastes delicious but doesn’t look a great deal like yours
Sydny says
I want to make these for a vegan bake sale and I’m thinking if I freeze them and bring them to the location in a cooler, they should last at least a couple of hours. Does anyone have any thoughts or recommendations? If I make sure to have adorable packaging to match how great these taste, I think they’ll definitely be sold sooner rather than later.
Duygu says
I put some of them into the freezer and some into the fridge. To be honest, they were both amazing. The ones in the fridge were not liquid-like at all, they were quite creamy, not as hard as the ones in the freezer of course. So as long as they are not under the sun, I think they should be fine.
Danielle says
I’ve always wanted to try making raw cheesecake but I thought it would be a hassle. Turns out these were really easy to make and are AMAZING! Made them for my friends (none of us are vegan) and everyone loved them. Definitely going to be keeping these in my freezer from now on :) Thanks!
Maria says
Wow, these look amazing! Do you think Almond Milk would work, or does coconut milk work best? (I’m not a big fan of coconut). Thanks for the recipe, I’m new at the vegan diet and am excited to incorporate some of my old favorites in this new lifestyle!
Almond milk (or any milk) works well here! ANd as for the coconut oil, I’ve found you can sub in refined coconut oil for a less pungent coconut taste (or another neutral oil, such as olive!).
Maria says
Awesome!! Thank you!!
Audrey says
Hi- these look great. I love caramel and would love to try the caramel version of the cheesecakes. Can you please share your vegan caramel recipe. I tried following the link the caramel bourbon sauce you had here but it went to a recipe that needed heavy cream. ;(
Kristen says
In my home, we refer to these as “cheesefakes.” My son has soy, wheat, dairy and egg allergies. I love making cheesecakes, but he can’t have any. This is the best recipe that I found that is very close to cheesecake that he can eat. I did substitute gluten free graham crackers and margarine for the crust.
Dana says
I’ve made two of your cashew based cakes and each time they have been lumpy. I have a great food processor and I’ve been measuring the ingredients as posted. The only thing I can think of is that there is too much cashew to liquid ingredients– AFTER soaking the cashews. When you say 1.5 cups of cashews, do you mean 1.5 cups AFTER they are soaked? Because mine expand quite a bit after soaking and probably end up being 3 cups if I put 1.5 cups in raw.
Or maybe I am missing something here? But the recipe is very straight forward (put in and blend)?
Bridget says
Hi! Sorry if this is a repeat question, but how long can these sit at room temp? Will they hold their shape if used for a dessert table at a wedding? Or do they need to be served pretty quickly after coming out of freezer?
Unfortunately, not too long – 1 hour? Try these chocolate ones instead! They hold up at room temp for hours.
Sarah says
UGHHH I keep wanting make delicious things like this but don’t have a food processor :/
bridgette says
I use my blender, works just fine
Coralie says
This is my first time making anything vegan and these were pretty awesome! I’m not vegan by any means or a celiac but I wanted to try it out. In the future would absolutely make these for any of my vegan friends. I personally prefer real cheesecake though