It’s here! It’s here!
Authentic, baked, vegan, gluten-free cheesecake! And it tastes like real, true cheesecake (no lie)!
I’m so happy I could dance (and I totally did).
If you’ve followed the blog for a while now, you know I have a thing for cheesecake:
7-ingredient Vegan Cheesecake
Peanut Butter Cup Cheesecake
No-Bake Chocolate Cheesecake
Pumpkin Cheesecake
White Chocolate Lemon Cheesecake
Hubba.
I love all of these recipes, but they’re all raw and leave me partially unsatisfied when I’m craving a real, true baked cheesecake.
I once ran a half marathon and then went straight to Cheesecake Factory and ate a giant slice of their white chocolate macadamia nut cheesecake. So TRUST ME. I think I know what “real cheesecake” tastes like (and this is it!).
This recipe is not only delicious and insanely close to the ‘real thing,’ it’s also simple, requiring just a blender to make! Plus, there’s no water bath involved like a traditional cheesecake, simplifying the process even more.
In other words, this truly is an easy cheesecake that just also happens to be vegan, gluten-free, and refined-sugar-free.
Hello, thank you, I’m Dana, you’re welcome.
The base is an adaption of my new go-to almond-oat crust that ends up tasting very reminiscent of graham cracker crust!
And the filling is a mixture of cashews, coconut cream, and vegan cream cheese. I tested other varieties but found that this combination yields the absolute best texture and flavor.
I hope you all LOVE this cheesecake! It’s:
Insanely creamy
Perfectly sweet
Slightly citrusy + tangy
Rich
Satisfying
& Like the real thing!
Make this cheesecake, because, well, you must! It would make a great one to have around for special events, like graduations, cookouts, bridal showers, baby showers…pretty much every occasion you can think of.
The best part is it’s baked, so it can sit out at room temperature for hours without melting like frozen, raw cheesecakes. Another win!
If you try this recipe, let us know what you think! Leave a comment, rate it – it’s super helpful for us and other readers – and don’t forget to tag a picture #minimalistbaker on Instagram! We’ve LOVE to see what you come up with. Cheers, friends!
Easy Baked Cheesecake (Vegan + GF)
Ingredients
FILLING
- 1 cup raw cashews
- 1 cup coconut cream*
- 8 ounces vegan cream cheese* (Toffuti is best, or Kite Hill brand // see notes*)
- 1 Tbsp arrowroot or cornstarch
- 1 tsp pure vanilla extract
- 2/3 cup maple syrup
- 1 Tbsp melted coconut oil (for extra creaminess)
- 2 tsp lemon zest
- 1-2 Tbsp lemon juice
CRUST
- 3/4 cup gluten-free rolled oats*
- 3/4 cup raw almonds*
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar (plus more to taste)
- 4-5 Tbsp coconut oil (melted)
Instructions
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8 inch baking dish // adjust number/size of pan if altering batch size) with parchment paper. Set aside.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Remove lid and add melted coconut oil, starting with 4 Tbsp (60 g // amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.
- Bake for 20 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).
- Wipe high speed blender clean. Once cashews are soaked and drained, add to the blender along with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice. Blend on high until very creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, or maple syrup for sweetness.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
- Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn’t all look liquid – only the center should jiggle.
- Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
- To serve, lift out of pan with parchment paper and cut into bars or triangles. (I carefully cut off the very end pieces because they weren’t as creamy as the center pieces.)
- Enjoy as is or with coconut whipped cream and fresh berries. Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.
Video
Notes
*I would not recommend trying to substitute the vegan cream cheese for anything else. It’s essential to get that creamy, cheesy texture in this recipe.
*Readers have reported Violife vegan cream cheese does not work well in this recipe.
*For all other substitution questions (including oats and almonds), see our Recipe FAQ.
*Nutrition information is a rough estimate.
*Recipe loosely adapted from my Creamy Vegan Lemon Bars.
Robin says
Have you ever tried making mini cheesecakes with this recipe? We’ve made it in the loaf pan and it’s absolutely incredible. It’s our go to dessert now. But I’d like to try making individual portions instead of the slices. Obviously I’d have to adjust the cooking time, but just wondering how it works.
Hi Robin, we haven’t, but it should work as long as you bake them for less time! We’d suggest lining a muffin tin (with parchment liners) to make it easier to get the cheesecakes out of the pan. Another reader mentioned the following worked for them: “baked my pan of mini cheesecakes for 15 minutes at 300 then turned off the oven and left them in another 10 minutes, then I cracked the oven door and let then slowly cool another 15 before pulling them out.” Hope that helps!
Robin says
Ok! We are going to try it today and will let you know
Mary says
I would love to try this recipe. Looks so good. Can I use cashew nut in the base instead of almond .
Thank you
Hi Mary, yes, that should work well! They are more oily, so you might not need as much coconut oil. Let us know how it goes!
Sophia says
Can I make this in mini cheesecake silicone tins? Thanks :)
Hi Sophia, that could work, but you’d need to bake for less time for the right consistency!
jennifer says
can you make a nut free option or instead of almonds and cashews use peanuts?
Hi Jennifer, peanuts wouldn’t get creamy enough in the filling and the flavor could be overpowering in the crust. Making this one nut-free might be difficult! In the filling, you could try raw, unsalted sunflower seeds or upping the amount of coconut cream to 1 1/2 cups and supplementing with 3/4 cup extra firm silken tofu. In the crust, you could try using more oats and/or replace the almonds with pumpkin seeds. Let us know if you do some experimenting!
Stephanie Grace Pepper says
Hi.
I am really excited about making this cheesecake for my daughter’s 26th birthday and the one I will have to make and sample for the trial run.
I have two questions.
1. As I am making this for 8-10 folks, if I wanted to make this in a regular size pie pan would I just double the recipe or would it be best to make it in 2-3 loaf pans and double or triple the recipe accordingly?
2. I will be making a 4.5 hour trip to said b’day party. Any idea if this can be frozen?
Thank you for your time.
Hi Stephanie, 1) It would be best to make it in 2-3 loaf pans. 2) Yes, it can be frozen. Then defrost for ~6-8 hours in the refrigerator followed by probably ~20-30 minutes at room temperature. We hope you and your daughter love it!
Nikki says
Probably too late to chime in but I have made this cake (with a traditional graham cracker crust) in a standard round spring form pan many many times with great success! Of course, ovens are all slightly different so just keep an eye on it at the 1 hr mark!
Amazing! Thank you for sharing, Nikki! xo
Caitlin says
Can I ask if you doubled the recipe or left it as is?
Margee says
Hi there. I’m supposed to avoid coconut products. Can I use another plant-based cream and another oil? Thanks in advance!
Hi Margee, Coconut-free might be tricky here. We’d say a thick, homemade cashew milk might work OK but not quite as good as coconut cream! Perhaps you could also try a dairy-free yogurt that’s thick? In the crust, you can try brown sugar and vegan butter, olive, or avocado oil. Hope that helps!
Erin says
So freaking delicious! I adjusted the lemon zest and juice to my taste, which was double for both and loved it! My family loved it as well. I also ended up cooking it about 40 minutes more than the initial 50 minutes which was a bit too much, I meant to check sooner but got wrapped up with house stuff and forgot to set a reminder! The texture was still good, but it could have used maybe 10 minutes less for optimal doneness. It was too firm in the middle. I’m not sure why mine took so much longer to cook, but it was completely liquid in the entire middle of the cheesecake, from about 1in off the sides, I used the loaf pan as called for, so it definitely wasn’t even close to done. Perhaps the extra lemon juice? I also added some vanilla powder, no extra sugar in that, to amp up the vanilla flavor too. Anyhow, it’s a fantastic recipe! It’s definitely the best non dairy cheesecake I’ve tried! Thank you!
We’re so glad you and your family enjoyed the cheesecake, Erin! Thank you for sharing! We do think the additional lemon juice may have caused it to need longer to bake due to the extra moisture.
Khanthary Singnhoth says
My fiancé is going vegan so I’ve been supporting his decision by cooking and baking vegan for him! He loved this cheesecake!
We’re so glad he enjoyed it, Khanthary. Thanks so much for the lovely review, next time would you mind leaving a star rating with your review? It’s super helpful to us and other readers. Thank you again! xo
Khan Singnhoth says
Exceptional recipe!
Thanks so much, Khan! We’re so glad you enjoyed the recipe.
Kim says
I made this according to the above recipe and put it in a 7″ springform pan. Turned out absolutely perfect. This cheesecake is terrific!!!
We’re so glad you enjoyed it, Kim. Thanks so much for the lovely review. xo
Conrad says
This is excellent! I made it with Miyoko’s cream cheese in a 9″ springform pan and doubled the recipe. To get it to set, I cooked it for 30 min at 325 then bumped it up 350 for nearly another hour. The top got golden but everything completely set.
I saw the recommendation to only use 1.5x the recipe a 9″ springform, which is what you probably should do, but am really happy with my result.
Lovely! Thanks so much for sharing your experience, Conrad. So glad you enjoyed!
Goreti Tada says
Hi Dana, I just made this and I was wondering if I can freeze it for 2 days before digging in?
Sorry for the late reply, Goreti! Yes, you can. Then defrost for ~6-8 hours in the refrigerator followed by probably ~20-30 minutes at room temperature. We hope you love it!
Deliah Evergreen says
Do you think I could make this with an unsweetened Nutpod (almond coconut creamer) as the creamy almond milk?
Hi Deliah, we’re not sure what you mean! This recipe doesn’t have almond milk. Maybe you mean in place of the coconut cream? It could work, but we’re not sure if it will be thick enough.
GingerB says
How would you turn this into a Christmas themed cheesecake? Like how could you make it gingerbready?
Maybe molasses, ginger, cinnamon, and nutmeg added to the crust (our gingersnaps might be good inspo – you might even be able to make the cookies, crush them, and do a graham cracker-style crust). And for the filling, infusing the maple syrup and/or coconut cream with gingerbread spices or making a gingerbread simple syrup and replacing half of the maple syrup with that?
Ak says
This looks incredible!!!!! I want to make this for Christmas, what do you think about making into a ginger bread cheese cake?
Ooo that sounds INCREDIBLE! We’d love to hear how it turns out!
Susan Weber says
Could I make this in a springform pan instead? If so would you recommend an 8 or 9-inch?
Hi Susan, another reader reported success increasing the measurements by 1.5 and baking in a 9-inch springform pan. Hope that helps!
Sue says
Best cheesecake I’ve eaten in a very long time. Thank you so much for this deliciousness.
We’re so glad you enjoyed, Sue! Thanks so much for the lovely review. xo
Leia says
We loved this ! We used Whole Foods 365 coconut cream and kite hill vegan cream cheese . Great results . Wonderful texture and flavor . Only thing we’d change is to put more sugar in the crust . It was bro bland
Amazing! Thank you for sharing, Leia! xo
Whitney says
Has anyone tried making this version of cheesecake but flavored? I wanted to make a coffee cheesecake but not sure how to tweak it. Thank you!
Hi Whitney, we haven’t but that sounds amazing! We’d recommend adding instant coffee to warmed coconut cream. Let us know if you try it!
KK says
Easy and amazing as all Minimalist Baker recipes are! I even impressed myself. The best decadent breakfast ever!😁
Aw, thank you, KK! We’re so glad you enjoyed it! xo
Kevin says
Hi I have an ntolerance to Cashews and coconut sugar but would love to try this. What can you suggest I use instead?
Hi Kevin, we can’t guarantee the result will be the same, but possibly macadamia nuts and brown sugar? Let us know if you try it!
Matilda says
Definitely want to try this recipe…cheesecake is one thing I’ve missed since becoming a vegan! Just wondering if I can substitute the coconut oil in both the filling and the crust with another oil? I can’t tolerate coconut oil for some reason. Thank you.
Hi Matilda, the next best options would be vegan butter or a light-flavored olive oil. Hope that helps!
Giulia says
Hi! Where I live it’s impossible to find vegan cream cheese. I usually make my own with cashews. Would that be ok? Do you recommend any recipe?
Hi Giulia, we haven’t tested with homemade vegan cream cheese so we’re not sure if it works! If you try it, we’d suggest choosing a recipe that is neutral in flavor vs. being savory. For example, with our homemade vegan cream cheese, we would say use less (or maybe even omit) the miso and nutritional yeast. Let us know if you do some experimenting!
Natalia says
Hello, I live in Costa Rica and I want to make this recipe. The only vegan cream cheese available is VioLife but I read in the comments that its NOT a good option at all.
Can I use silken tofu instead? Thank you. N
Hi Natalia, silken tofu won’t be the same, unfortunately! How about DIY? We’d recommend something similar to our homemade cream cheese, but maybe leaving out the nutritional yeast and miso so it doesn’t go too much in a savory direction. Hope that helps!
Dianne says
Hi
What could I use instead of rolled oats in the base? I was thinking
either millet or quinoa flakes. Thanks for any replies. Dianne
Hi Dianne, possibly, though they will add a little bitterness. Another option would be to use more almonds, but it won’t crisp up quite the same and will be more oily, so we’d suggest using less coconut oil. Hope that helps!
Casey says
If I could give it 6 stars, I would! I’ve followed this recipe a couple of times and my only modification is a little more lemon juice.
Whoop! We’re so glad you enjoyed it. Thank you for the lovely review, Casey! xo
Kristin says
Wonderful recipe! I used Kite Hill cream cheese, swapped in a homemade graham cracker crust, and increased all the filling measurements to 1.5 so I could bake it in a 9”springform pan. After chilling overnight, I topped it with fresh strawberries and roses from my garden. It was to DIE for. Just like dairy cheesecake but the texture was even silkier and more luxurious. Everyone swooned, and the majority of our guests were die hard non-vegans. Will definitely be making this one anytime I want an impressive dessert ☺️
Amazing! Thank you so much for sharing, Kristin! xoxo
Tiffiny Noel White says
Hi!
Would regular white granulated sugar work in this?
And, has anyone had any luck with Daiya cream cheese alternative in this recipe?
Hi Tiffany, regular sugar should work here. We haven’t tried with Daiya, but another reader reported it works! Let us know how it goes for you!
Leanne says
I would like to make mini cheesecakes with this recipe using a mini muffin pan, any idea how long I should bake for? Also, if I wanted to add Matcha flavour, what would you recommend? Adding powder straight to the mixture?
Hi Leanne, you’d probably want to bake for 15-20 minutes, until the “cheese” part looks dry and set. If you add matcha it might oxidize and turn yellow after baking, but it could be tasty. We have a raw matcha cheesecake you could reference, if it’s helpful!
Sylvia says
Can the leftover cake be put in the freezer and if so for how long?
Hi Sylvia! Yes, and we suggest ~1 month for the best flavor/texture.
Jennifer Spinks says
My friend is allergic to coconut 🥲… Is there a sub for it? Love your recipes and THANK YOU❣️
We’re so glad you enjoy our recipes, Jennifer! Coconut-free might be tricky here. We’d say cashew milk might work OK but not quite as good as coconut cream! Perhaps you could also try a dairy-free yogurt that’s thick? In the crust, you can try brown sugar and vegan butter, olive, or avocado oil. Hope that helps!
Tanvi says
I’ve made this recipe at least 4-5 x, always with consistently amazing results. I’ve received glowing reviews from family and friends each time. This tastes even better than real cheesecake and is much lighter.
Yay! Thanks so much for the great review, Tanvi!
Janice says
Hello, happy holidays, Merry Christmas! O made the cheesecake and it is delicious!!! However, mine turned out very oily and greasy. I used the Trader Joe’s vegan cheese but not sure why else it was really oily. I used Coconut Cream from Trader Joe’s as well.
Thanks
Janice
Hi Janice, sorry to hear that! We think it might be because of the coconut cream. The one from Trader Joe’s is super oily. We’d recommend using another brand such as 365, Filed, Day or Thai Kitchen if you give it another try!
Alex says
Love this recipe! First time I made it, it was a huge hit! I melted some Biscoff cookie butter in the microwave and swirled it into the batter. Delish! I accidentally bought “heavy coconut cream” this time. Is that the same as regular coconut cream? Will it work in this recipe?
Hi Alex, we’re so glad you enjoyed it! Thank you for the lovely review! You may want to add a little water to the heavy coconut cream so it isn’t too thick, but otherwise, it should work.
Patty says
There are lots of great reviews of this recipe but I thought I would mention that I used the Miyoko brand of vegan cream cheese and the cheesecake turned out great–surprisingly similar to the classic New York style of cheesecake.
I served it plain–no toppings–but I think it would be even better with a fruit topping. I also think letting it sit for a while out of the refrigerator before serving it helps to intensify the flavor on the tongue a bit.
A splendid vegan cheesecake recipe.
We’re so glad you enjoyed it, Patty. Thanks so much for the lovely review! xo
Katherine Sri says
Delicious, easy to make vegan cheesecake. I will definitely be making this again. I love that you can make it the day before you need it. I am in Australia and couldn’t find the vegan cheese that you recommended. I bought the only one available and it was only half the amount needed, so I added another half cup of cashews. Worked out perfectly. I served with mango, strawberries and passionfruit on top. Very yummy. My friends asked for the recipe.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Katherine!
shreya says
I’ve made this a few times and its a hit every time! I always add fresh blueberries to the “cheese” filling and triple the lemon to make it lemon blueberry flavored and then add a quick and easy blueberry compote on top. love it so much
Lovely! Thanks so much for sharing, Shreya!
Lisa says
I printed this recipe a LONG time ago but hadn’t made it yet. I am working on it now, and had to come back and make sure there wasn’t a typo (that was hopefully corrected). Alas, no typo (or at least it hasn’t been corrected yet). But I do have a blender full of a liquidy substance that is supposed to be the crust for this recipe. The only thing I changed was using pecans instead of almonds (allergic to almonds), which is a normal and regular substitution.
I feel like there should have been a few TEASPOONS of coconut oil added to the crust ingredients…not 4 TABLESPOONS. It was already a bit sticky without any oil added.
I am a big fan of your recipes and will continue to use them, but I’m not sure what happened to this one!
Hi Lisa! We’re so sorry this one didn’t work out for you, this is usually a reader favorite! Pecans have a higher fat content which would make your mixture looser in texture. Also if you process pecans even a little too much, they release more of their fat. Less oil would be a great solution! Thank you for the tip!
Demi hood says
This recipe doesn’t work great with “Daiya” brand cream cheese. It DOES work, and actually tastes descent, but when you put it in the oven it’s very difficult to tell when it’s “baked” long enough. It still appears very “shaky” and “liquidy”. I did a full hour and then put it in the refrigerator overnight, was not expecting it to turn out, however was surprised in the morning. I also used an 8” round cake pan and it worked well in it.
I did this recipe again with recommended toufitti cream cheese and it is BEAUTIFUL and looks amazing. I used half a cup of full fat coconut milk, and half a cup of coconut cream to cut back on sugars and sweetness as it was very sweet. And I used just the first tablespoon of lemon juice, not the second. Tasted amazing.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Demi!
Sonia says
If I wanted to make this without the lemon flavor, could I omit both the lemon juice and zest? I’d like to do a cardamom chai-spice version.
Hi Sonia, the lemon juice helps the flavor taste more “cheesy”, but you could certainly omit the zest. Let us know how it goes!
Tori says
Hi Dana, I LOVE this recipe, and make it often, and love playing with flavors in the filling. Do you have any recs on how to make this a pumpkin cheesecake ? Pumpkins purée/spice? Thanks!!!’
Hi Tori, we actually made some Pumpkin Swirl Cheesecake Bars last year based on this recipe. Let us know what you think if you give them a try!
Erynn says
Hi!! I’m wondering if I were to add pumpkin purée to this recipe to make it pumpkin if I should omit any of the other liquids? Or if just pumpkin pie spice would do the trick? Thank you! I’ve made this once and added way more lemon and it was the perfect lemon cheesecake 😻
Hi Erynn! We are so glad you enjoy this recipe! For pumpkin cheesecake we have a few recipes that would work well for you, here and here! Hope this helps. xo
Imogen says
Amazing cheesecake – I actually preferred it to the cheesecake I remember from my pre-vegan days. It was super creamy but also quite light. Everyone wanted seconds! I cooked it in my ninja foodi, on steam bake, following ninja’s instructions for a (non vegan) cheese she which was in their free leaflet. It worked really well, in case anyone with the sand device wants to try that. I’ll definitely be making this next time I have friends over! I don’t think anyone would miss the dairy with this recipe 😋
Thanks so much for the lovely review, Imogen. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Lynne says
Hello, could this be frozen after baking? I am thinking ahead to the holidays. Thank you.
Yes! We’d suggest slicing and storing in a sealed container. Then transfer to the fridge ~8-12 hours before serving. Hope that helps!
Esther says
Absolutely divine cheesecake! My family claims it tastes like the New York cheesecake we used to eat before going vegan & they are right. I’m in Australia so I couldn’t find the cream cheese recommended, so I used Sheese a plant base UK brand we have in our supermarkets. It worked perfectly! Thank you for such AMAZING recipes! I’m making it again :)
Ps: I didn’t have oats and couldn’t find any GF at the shops, so I used your PB&J pie base. We don’t have that particular brand of biscuits here so I used GF arrowroot & it worked great! Delicious.
Love it! Thanks so much for the great review and for sharing your modifications, Esther!
Mumma K says
I’ve made this recipe three times now. The first time was as part of a welcome home meal for my best friend who was returning from living in the US. I didn’t read the note/ comments about not using Violife and was traumatised by how oily it was and how long it took to cook (3 hours!). It was still a hit, so I thought I’d give it another go for my nephews 18th birthday cake with the US vegan cream cheese brands recommend but couldn’t find them in the UK.
I took a chance and modified your recipe by eliminating the coconut oil, slightly reducing the coconut cream, slightly increasing the Violife Creamy and corn flour/ corn starch/ arrowroot and cooked it for 30 min extra checking every 10 min to make sure it was ok. It turned out wonderful and my nephew got his dream cake. I’ve just made another one with the modifications made last time and it has turned out perfect again. Thank you so so so so much for inspiring us with delicious vegan meals. You’re a star.
So glad you and your nephew enjoyed it. Love your tips as well! Thank you for your kind words and support!
Julie says
I really need your help with specifics!
I have looked at all the cream cheese in the UK and it’s tricky! I tried to use violife 200g (whole tub) instead of 227g and left out the coconut oil in the filling. It looks horrid and oily and as poster said it is taking a lot longer to cook. I can’t understand why adding more violife would help, rather than less, but I’m willing to try anything….I am trialing this for a wedding! It tasted amazing before I baked it, still waiting for outcome once baked.
Eirini says
So could you share the exact quantities for the cream cheese plz??
It’s difficult to find any vegan cream cheese apart from Violife in Greece!!
I want to make the cheesecake for my father’s in law birthday!!
Thank you!
Annelies says
I made this cheesecake as dessert for a BBQ and it was great ! I wasn’t sure about it, but everybody liked it. And I didn’t tell them it was vegan :-). I used Violife cream cheese because I couldn’t find another brand and it worked. I also didn’t have coconut cream so I substituted it with greek style soy yoghurt. Anyway, I will be making this again ! (and will try to stick closer to the recipe next time)
Thank you for your great recipes. I have made quite a few and they never disappoint !
We’re so glad you enjoy our recipes, Annelies! Thank you for sharing! xo
Courtney says
I have made this several times with awesome results & we absolutely love it! Quick question though: our family doesn’t require it to be gluten free; so if I wanted to make it with a more traditional graham cracker crust, would you suggest any modifications in technique or baking instructions? I’m just inexperienced & wanted some feedback before I try it, lol. Thanks!
Hi Courtney, we’re so glad you enjoy this cheesecake! We have a graham cracker crust here. Hope that helps!
Diana says
When I made the crust, once I added the oil, it turned into a creamy nut butter consistency. Is that ok?
Hi Diana, it sounds like it went too long in the food processor maybe? Or is it possible you used a more oily type of nut? We’d suggest adding some more oats to dry it out!
Antonia Sattler says
What can I use instead of oats? And could I leave the coconut sugar out?
Hi Antonia, you could use more almonds, but it won’t crisp up quite the same and will be more oily, so we’d suggest using less coconut oil. For best flavor, we wouldn’t recommend leaving out the coconut sugar. Hope that helps!
Kelsey says
Can you sub sugar for maple syrup?
Hi Kelsey, we haven’t tried that and aren’t sure if it would work since the maple syrup is important as a liquid ingredient as well as a sweetener. Let us know how it goes if you give it a try!
Sheilat says
Hi,
Can’t wait to make this! Do I need to keep the can of coconut cream in the fridge overnight?
Thanks!
Hi Sheilat, If using coconut milk and scooping off the cream, that’s ideal for making it easier to scoop off.
Julie Berg says
Could this be made with macadamia nuts instead of cashews? I don’t do well with cashews.
Hi Julie, macadamia nuts don’t get quite as creamy, but would be the next best option. You may need to add slightly more of them to get it to thicken properly. Hope that helps!
Kiki says
What can I substitute the oats for as a grain free option?
Hi Kiki, you could use more almonds, but it won’t crisp up quite the same and will be more oily, so we’d suggest using less coconut oil. Hope that helps!
Jamie Medina Haughey says
This was an amazing creamy and easy to make cheesecake. I highly recommend!!
I’d love ideas for more twists on this like a blueberry or raspberry/ fruit version or chocolate or peanut butter version…
Thanks so much!!
Yay! So glad you enjoyed, Jamie. We do have a strawberry version of this recipe you might like to try! Thanks for the review!
Marla says
Hi! Does this recipe work well with Wayfare vegan cream cheese?
Hi Marla! We haven’t tried that brand, but we think it should work!
Sophia says
This looks incredible!
I am planning on making this tomorrow for a birthday celebration!
I have a quick question, can I do a raspberry or chocolate swirl with this by just doing the swirl before it goes into the oven?
I look forward to hearing from you!
Thank you!
Sophia
Hi Sophia! We haven’t tried it, but that should work! We’d suggest mixing some of the “cheesecake” batter with the raspberry or chocoalate swirl so it bakes as evenly as possible. Let us know how it goes!
Oonagh says
Love your base recipe! Any tips for preventing a soggy base forming after a day or two? Most recipes say brush the base with egg wash but I want a dairy free alternative. Thanks!
Hi Oonagh, We haven’t had that experience of it becoming soggy. Is it possible your filling is on the thinner side? If so, perhaps a thicker/richer brand of vegan cream cheese would work? Otherwise, perhaps try baking the crust a little longer? Hope that helps!
Jess Lazarus says
I love this recipe so much and made another alteration. I cut back on maple syrup to 1/3cup and have substituted df cream-cheese it with 1cup of good quality plain coconut yogurt. Absolutely amazing. It sets, is creamy and super delicious. This recipe is one of our family favourites!!! My hubby who isn’t df or gf can’t get enough and always begs for me to make more.
Amazing! We’re so glad you and your family enjoy it, Jess! Thank you for sharing! xo
Karleen says
Do you think homemade vegan cream cheese (cashew based) would work ?
It’s really thick, I’ve been making it for years with my vitamix and yogurt maker. Thanks!
We think that would work, yes!
Jessica says
Does this taste like coconut at all? Really trying to avoid the coconut flavor
Hi Jessica! We think this recipe does have a subtle coconut flavor, so if you don’t enjoy coconut you may not love it!
Caro G. says
Delicious! Thank you so much for sharing. just like that taste the real deal.
We’re so glad you enjoyed it, Caro! Thank you for the lovely review! xo
Dana says
Hi! If I were to freeze this after baking, how long should I let it thaw for before serving?
Hi Dana! We think ~6-8 hours in the refrigerator would be best for thawing, then probably ~20-30 at room temperature. Hope this helps!
Julia says
I made this last year and it was great! I remember tasting the filling before I baked it and it tasted exactly like I remembered from my childhood but after I baked it, it wasn’t as flavorful. So I’m wondering if this could be a raw cake (at least the filling)? Not sure if it would still set well. Thanks!
Hi Julia, we don’t think this one would set well. We’d suggest this recipe for a no-bake version. Hope that helps!
Patricia says
Plan on making this for a dinner party. Is it okay to put in freezer for a few days? Thank you
Hi Patricia, yes! We’d suggest slicing and storing in a sealed container. Then transfer to the fridge ~8-12 hours before serving. Hope that helps!
Lynn says
I just made this & LOVED IT! I followed the recipe exactly & it turned out beautifully. Yay! Another VGF dessert to add to my repertoire… :)
Whoop! We’re so glad you enjoyed it, Lynn! Thank you for sharing! xo
Lauren says
I have made this before and LOVE it! But I want to make this in a mini muffin pan for mini cheesecakes. How would you recommend adjusting the cooking time?
We’re so glad you enjoy the recipe, Lauren! We haven’t tested in a mini muffin pan so it’s hard to say precisely on timing. Another reader mentioned the following worked for them: “baked my pan of mini cheesecakes for 15 minutes at 300 then turned off the oven and left them in another 10 minutes, then I cracked the oven door and let then slowly cool another 15 before pulling them out.”
Eleanor says
Is there a way to make this recipe low sugar?
Hi Eleanor, it would impact the flavor, but perhaps replacing half of the maple syrup with almond milk or another thin dairy-free milk of choice? We can’t guarantee it will turn out though!
Ishita says
I made this cheesecake today and it was ammazing! I am writing this comment esp. to address to all the questions about the addition of vegan cream cheese. I didn’t have vegan cream cheese at hand. What I simply did was add an additional 1 cup of soaked cashews + 2 tablespoons of vegan yoghurt + 1/2 tablespoon of lemon juice + 1/2 tablespoon of ACV in the blender alongwith the other ingredients that had to be blended (for the full recipe mentioned here – 8 slices). I made half the suggested size though and surprisingly baked it at 160 degrees for just 30 minutes. It set perfect, too, in 4 hours. Tastes amazing, maybe I will add a bit of extra sweetness next time. Hope it helps.
This is SO helpful, Ishita! Thank you so much for taking the time to share! xo
Breanna Morgan says
Hiiii MB community!
Just wondering if anyone has tried this recipe in a springform pan?? I just moved to Mexico where parchment paper doesn’t exist lol. Can’t wait to try, thank you!!
Hi Breanna! We haven’t tried it ourselves but we think it would work, perhaps just oil the pan very well? Would love to hear if other readers have had success with it, too! Let us know how it goes if you give it a try!
Kelsey McNally says
It works!! I just made it last night!
I only had a springform at home as my baking dish would be too large for this recipe, and I don’t keep parchment on hand. Springform is a little more shallow than a baking dish, so I had to scale back the recipe a bit. Good luck!
Twigs says
Hi! Can this me made without oil? Or can I just sub like applesauce? Thank you & Happy New Year!
Hi there! You could omit the oil in the cheesecake filling with good results, but we’re not sure about the crust. Maybe aquafaba would work to bind everything? Or perhaps a few flax eggs? We haven’t tried the crust without oil so we cannot guarantee results. Let us know how it goes if you give it a try!
Jessy A says
I make this for people & don’t tell them it’s vegan. Nobody can tell they aren’t eating the real deal then I tell them at the end for a nice surprise. I come back to this recipe time & time again & it never disappoints. My boyfriend who doesn’t even love sweets like I do will occasionally ask me to make this cheesecake, he loves it that much. I pretty much follow the recipe to a T… Except I have found that the crust typically needs more coconut oil than the recipe calls for, for a nice crisp.
Whoop! That’s so great to hear, Jessy! Thank you for the lovely review! xo
Rebecca says
I’d like to use a pre made Graham cracker pie crust. Are there any suggested modifications?
Hi Rebecca, it should work well as written! We’d say just watch closely in step 6 to make sure the crust doesn’t get too browned. Hope that helps!
Aicel says
Hello! I made this last year and it was amazing, thank you! If I wanted to use a pie plate instead of an 8×8 would the cook time be the same?
Hi Aicel, we’re so glad you enjoyed it! We’d suggest cooking the crust for slightly less time so it doesn’t burn. Hope that helps!
Louisa says
I absolutely adore this. I’ve made it so many times with rave reviews and everyone loves it (I confess I have made a different lazy base though so I must try this base sometime). My question is, if I want to double it and cook in the one pan (previously I’ve just used a 9″ round springform) how would I adjust the cooking time? I’m looking at doing that for Christmas day with no practice run so hoping to get it right! Thank you.
Hi Louisa! So glad you enjoy this recipe! Are you trying to make a double batch and put it in one 9″ pan? We aren’t sure it would fit, and if it did it may not bake through. Perhaps a 9 x 13 casserole style dish would work?
Allyer Montoute says
Good day
I only have daiya cream cheese available in my country. Is that a good substitute?
Hi Allyer, we haven’t tried with Daiya, but another reader reported it works! Let us know how it goes for you!
Carol says
Hi I made it. Very unhappy with it. Doesn’t remotely taste like cheesecake or look like yours. Always taste the nuts. Thanks anyway. I’m sure there’s one out there for me.
Thanks for sharing your honest feedback, Carol!
Louisa says
That’s a shame Carol, this is my go to and spot on every time like the pic. Are your nuts blending completely smooth and creamy? I wonder if the blender might impact things? I know when I’m away from home and using other blenders, it things don’t blend silky smooth, it can impact the taste and definitely the look and texture.
Lauren Stevick says
AMAZING. Best cheesecake i’ve ever eaten or baked. So so good! 10/10!
Whoop! We’re so glad to hear that, Lauren! Thank you for sharing! xoxo
Mackenzie says
I was looking to make this for Christmas dinner for my family, but wanted to make it a little more holiday with some added flavors. Do you have suggestions?
Perhaps you could do some eggnog flavors with nutmeg and cinnamon? Or maybe peppermint extract and then a chocolate drizzle? Let us know if you give it a try!
Chef Joseph says
This was a nice cheesecake Dana you did it again!!!
I used an extra 3 med dates to help bind the crust and it worked out lovely
Once it all cooled it really does taste like a traditional cheesecake but one doesn’t feel they are digesting a brick after haha
I do recommend the ‘violife’ brand cream cheese haven’t tasted anything yet that tastes as closely to actual cream cheese as this one … being from NY I’ve had my share of bagels and cream cheese for sure !
Thanks again Dana for all of your efforts and for providing a wonderful base for cooks to get busy your site is truly inspiring.. keep it up!!!
From a long time vegan chef thanks again !! Peace and blessings !!
Aw, your kind words and lovely review are much appreciated! Thank you so much!
Rhonda says
I live in a rural area and cannot find either coconut cream OR full fat coconut milk. Could I substitute sweetened condensed coconut milk?
We haven’t tried that, but it could work. If you try it, we’d suggest cutting back the amount of maple syrup. Hope that helps!
Angelica Merritt says
I did! I definitely used too much (3/4 cup), as I wanted the pumpkin to really pop.but it made it more of a creamy, custardy pumpkin pie. I also added in cinnamon, nutmeg, clove and a sprinkle of cardamom. If I did it again and wanted it to be more cheesecakes, I would probably only add in 1/3-1/2 cup of pumpkin..