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)
Jen says
So easy and yummy!
We’re so glad you enjoyed it, Jen! Thanks for sharing!
Erin says
This recipe was SO easy (I’ve never made cheesecake of any kind before) and the finished result was incredibly tasty!
I melted some white chocolate and swirled some on top with some frozen raspberries.
Delicious!!
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
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?
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.
Hiba says
Hello. Do you wrap with cling film when you want to store in freezer?
That would work! Or an airtight container.
Helena says
Can I leave the cheesecake outside the freezer? If yes, for how long?
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.
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!
Yeah that should work! Just slice into bars once frozen.
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?
Hi Hibah, you could reduce the maple/agave in the filling and/or try this crust. Hope that helps!
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!
Love that idea! Thanks so much for sharing, Adriana! xo
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!
We’re so glad everyone enjoyed them! Thanks so much for sharing, Rhiannon!
Jim says
Wondering if perhaps a little cinnamon or some nutmeg would make any difference, hmm.
ivonne says
Tried this recipe, and they are delishious!
Thanks for sharing, Ivonne! xo
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!
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
Samantha Summer says
Please provide the ability for these recipes to be shared. Thank you for your time and energy. Cheers
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!
Whoop! Thanks so much for the lovely review! Jamie! xo
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.
Hi Jenny, we think date syrup could work, but dates themselves might not blend well enough and cause it to not be creamy.
Alicia Mendez says
These are so yummy! Do you put them in the fridge after and they stay there til serving?
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.
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!
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.
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.
We’re so glad it turned out well! Thanks so much for the lovely review!
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!
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!
Britteny says
I made these for my birthday and even with a couple substitutions (almonds for walnuts and raisins for dates) they were delicious! 😋
We’re so glad they turned out well! Thanks so much for sharing, Britteny!
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!
Whoop! Thanks so much for the lovely review and for sharing your modifications, Petra! xo
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!
Yay! We’re so glad it turned out well, Megan! Thanks so much for sharing!
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!
Yay! Thanks so much for sharing, Melissa! xo
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).
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.
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!
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
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!
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
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
Whoop! Thanks so much for sharing, Michele! xo
Jon says
I don’t have small cases could you make this as one larger cheesecake ?
That should work!
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 😍😍
So great! Thanks for sharing, Sharlene!
Tiffany says
This was super easy and quick to make and a yummy treat on my raw vegan journey! You have a new fan!
whoop! Thanks, Tiffany. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
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. :-)
Whoop! We’re so glad they turned out well! Thanks so much for sharing, Jenna!
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.
Whoop! Thanks so much for the lovely review, Laura! xo
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.
So great! LOVE your additions. Thanks, Oksana!
Robyn says
Is there a substitute for the soaked cashews? Working around an allergy. Thanks!
Hi Robyn, maybe silken tofu? We would recommend going off of this recipe as a base!
amie says
is there a vegan cheesecake that can sit out for a few hours without melting?
Hi Amie, this baked cheesecake does best at room temperature!
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.
We think that would work!
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.
Thanks so much for sharing, Ari!
Dee says
Could I use (fruit) molasses instead of agave nectar?
Maybe? We haven’t tried it so we can’t say for sure. Let us know if you give it a try!
Riya says
Can I replace do coconut oil with vegetable oil?
Hi Riya, we wouldn’t recommend that. Perhaps olive oil?
Valerie says
Do you think I can make this same recipe in a 9″ springform pan?
That should work!
Bethany says
can you use lite coconut milk instead of full fat for this recipe?
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!
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….
Hi Jane, raw cashews and walnuts can be eaten raw! Raw cashews have actually been steamed to get them out of the shell.
Esther Rowan says
Do you think almonds could work as a sub for walnuts?
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!
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 :)
Hi Akvile, we use US cup measurements. Metric measurements can be found by clicking “metric” beneath the ingredients header. Hope that helps!
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!
Whoop! We’re so glad you both enjoyed them! Thanks for sharing, Kaitlin!
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?
Yes- coconut milk instead of cream could definitely cause that! More coconut oil might help. We haven’t tried using agar agar.
Stephanie says
How do I choose between these and the Easy Baked Cheesecake (Vegan + GF)?
Make both ;) We’d say the baked cheesecake is more like a classic cheesecake and these are simpler!
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!
xoxo! thanks for sharing, Hannah! So so kind!
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?
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!
nancy says
Do i need to freeze it or only place it on the refrigerator?
Hi Nancy, freeze it at the end of steps 4 & 8. Hope that helps!
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!
Thanks for sharing, Kelly! xo
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!!
We’re so glad you enjoyed it, Jenna! Thanks so much for sharing!
Alicia says
I don’t have coconut oil, can this be replaced with ghee, butter, coconut cream or oil?
Thank you!!
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 ?
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!
Yay! Thanks for sharing, Alicia!
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.
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.
That should work!
Kelly says
Can I use raisins instead of dates? As I’m only missing dates from the ingredients?
We haven’t tried it, but maybe! Let us know how it goes!
Rosalie says
Can I replace the walnut by some almond?
Thank youuu ☺️
Yes! You may need to add a little oil to compensate though.
Rosalie says
Thank you
Pia Brien says
Can I use light coconut milk? That’s all I’ve got right now and would rather not go to the shop.
Hmm, we’re not sure if that would work! They may end up too runny. Let us know if you try it!
Esmé says
Looks yummy!!! Question: can I make this in a big cake tin as well?
That should work!
Dora says
We love it. No doubt the best vegan cheeese cake. So easy to make it. Really simple, delicious, heavenly dessert.
Maya says
Hi! Is it ok to use an other oil instead of coconut oil?
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!
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!
Wonderful! Thanks for sharing, Jaime!
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
We’re so glad it turned out well, Jane! Thanks so much for sharing!
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! :)
Sure!
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 ❤️
Great idea, Jenine! Thanks so much for sharing!
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?
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.
eva says
This cheesecake looks so good. I like the individual servings and the pull tab is so clever! ❤
Wafa says
Hi!
I only have almonds, no cashews. Would that work for a substitution for the crust?
We’ve tried it and it doesn’t turn out as creamy.
Débora Fernandes says
Could I bake It? Thank you!
We Débora, we would recommend this recipe for a baked cheesecake: https://minimalistbaker.com/easy-baked-cheesecake-vegan-gf/
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.
Wonderful! Thanks for sharing, Tia!
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!
full fat coconut milk is best, but almond or oat milk could also work (it just won’t be *as* creamy).
Dory says
Will pecans work instead of walnuts? That’s what I have at home.
Yes!
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!
Yay! So glad to hear it, Dory!
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!!!
So kind! Thanks, Kaya!
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!!
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!
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!
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 ?
Sorry to hear they were too sweet for your preference! Glad you were able to modify!
caroline says
Can I substitute raisins for dates? If not, what could I use as a substitute?
That might work! Let us know how it goes!
Anna says
Can I use a different type of oil ?
Hi Anna, You could replace the oil with another neutral oil (i.e. avocado or grape seed).
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!
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.
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
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?
We think lining with parchment paper would be preferred. But it might work without it. Let us know if you try it!
Anna Ward says
Best ever !
Thanks for sharing, Anna!
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.
If you do decide to make this recipe, you can always omit the oil and opt for maple syrup instead of stevia.
Nina says
Why is Stevia the worst sweetener ever “created?” Even just the ground-up plant?
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.
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!
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
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!
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.
Katherine B says
Have you used anything as a substitute for dates? I have fruit cake cherries I could use instead. There is no sweetened glaze, just the cherries. Or another sugared fruit?
Thanks,
Katherine B
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!
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!
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?
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.
Dawn says
Are these meant to serve to a diabetic or too much natural sugar?
We aren’t sure about that. If trying to reduce sugar, sub stevia to taste.
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!
Ooh, good idea Heather! And thanks so much for your sweet note and lovely review! xo
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!
We haven’t tried it, but that might work! Let us know if you give it a try!
Rohan says
Can I use sugar instead of agave nectar? If so, how much?
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!
Carey says
Hi
I’ve made many your recipes and have enjoyed all of them!
Curious if it would be possible to sub dates for agave in the filling?
Thank you!
Hi Carey, we think the filling wouldn’t be as creamy that way. Another liquid sweetener should work well though.
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!
Thanks for sharing!
Antonia says
Hey there, would it be a Problem to freeze the cake over night?
Best, a
Not at all! We would say keep them in the freezer overnight and thaw just prior to serving.
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?
Coconut cream is great! As is full fat coconut milk.
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!
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!
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?
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!
Elizabeth says
Can I use light coconut milk?
It won’t be quite as creamy, but it should still work! Let us know how it goes!
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.
Hi Amy, Yes, you can make a big cheesecake. Either use a parchment-lined springform pan or 8-inch cake pan! Best of luck!
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.
Yay! Thanks for sharing, Julia!!
Rebeca says
Can I replace coconut milk with another vegan milk? And replace the oil with another one?
You could replace the oil with another neutral oil (i.e. avocado or grape seed). You could replace the coconut milk with almond, but it won’t be as creamy.
Claudia M. says
Hi, first of all I love your blogg. I am planning to do these but I would like to know if I can use silken tofu instead of cashews for the filling. If so how much tofu should I use? a block will be enough?
GREETINGS FROM MEXICO!
Hi! I would recommend going off of this recipe as a base!
MARY says
You can blend tofu with melted chocolate chips to make cheesecake. The recipe is online
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?
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!
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.
Thanks for sharing, Janet!
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!!!
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
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?
It can be poured in from room temperature as it will be chilled later on.
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.
Measured before or after melting is fine. We usually scoop it out, melt, and then add to the recipe.
Julie Murray says
This is so good and it tastes just like real cheesecake but sooo much better!
Whoop! Thanks for sharing, Julie!