Easy Baked Cheesecake (Vegan + GF)

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Slice of our easy vegan gluten-free baked cheesecake

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).

Bender with ingredients for making our amazing Baker Vegan Gluten-Free Cheesecake recipe

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!).

Blender with freshly blended gluten-free cheesecake crust

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.

Parchment-lined bread pan with our gluten-free vegan Baked Cheesecake

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.

Slices of insanely creamy Baked Vegan Cheesecake topped with lemon and raspberries

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!

Slices of the best baked vegan gluten-free cheesecake

Easy Baked Cheesecake (Vegan + GF)

Amazing baked vegan cheesecake with a simple oat-almond crust that tastes like graham crackers! Easy to prepare, requiring just 1 blender! The closest thing to “real” cheesecake I’ve ever tasted.
Author Minimalist Baker
Print
Holding up a slice of Easy Baked Vegan Cheesecake topped with lemon and raspberries
4.81 from 244 votes
Prep Time 6 hours 30 minutes
Cook Time 1 hour 25 minutes
Total Time 7 hours 55 minutes
Servings 8 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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

*Our favorite coconut cream is Savoy brand. I highly recommend coconut cream over full-fat coconut milk. But if you can’t find coconut cream, buy a couple of cans of full-fat coconut milk and scoop the cream off the top.
*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.

Nutrition (1 of 8 servings)

Serving: 1 slice Calories: 485 Carbohydrates: 36.2 g Protein: 8 g Fat: 35.7 g Saturated Fat: 17.8 g Polyunsaturated Fat: 4.52 g Monounsaturated Fat: 10.77 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 269 mg Potassium: 284 mg Fiber: 2.9 g Sugar: 20.7 g

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My Rating:




  1. 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!

    • Support @ Minimalist Baker says

      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!

  2. 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… :)

    • Support @ Minimalist Baker says

      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!

  3. 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.

  4. 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!!

    • Support @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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!

  5. 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.

    • Support @ Minimalist Baker says

      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!

  6. 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?

    • Support @ Minimalist Baker says

      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!

  7. 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.

    • Support @ Minimalist Baker says

      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?

      • Support @ Minimalist Baker says

        Hi Allyer, we haven’t tried with Daiya, but another reader reported it works! Let us know how it goes for you!

  8. 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?

    • Support @ Minimalist Baker says

      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!

  9. 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 !!

  10. 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?

    • Support @ Minimalist Baker says

      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!

  11. 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..

  12. Antonia Sattler says

    Is there an alternative to the oats for the base? And could I live the coconut sugar out? Or maybe an alternative for that too?

    • Support @ Minimalist Baker says

      Hi Antonia, you could try a mix of 1/2 almond meal and 1/2 GF flour blend for the oats. But we haven’t tried that and can’t guarantee it will work! For the coconut sugar, we’d suggest either brown sugar or maple syrup, adding more dry ingredients as needed. Let us know if you try it out!

  13. Anna says

    I first made this with Tofutti and it turned out amazing, best cheesecake I’ve ever had. Now I’ve moved countries and no more Tofutti available, so used Violife, I generally like their cheeses so thought it wouldn’t be any problems.. Well.. What can I say – I should really have read the comments before making it! (I usually do, but since I’d made it before I didn’t think I needed to..)
    Maybe you should put a warning against using Violife in this recipe?

    It is so oily, and never settles. After 1.5h in the oven I soaked up tons of oil with paper towels, then another 15 min in the oven, still very oily, will see how it is in the morning after the fridge. So disappointed I didn’t check first, now I’ve wasted so many expensive products (I made two .. and the time and energy.. ) I could just cry! NO fault of the recipe though, with Tofutti it’s divine.

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry it didn’t work out with the Violife cream cheese! That’s a great idea to add a warning. Thank you for the suggestion!

  14. Alex C. says

    Excellent recipe!
    My first baked vegan (or non-vegan) cheesecake and it was a big hit.

    I followed the recipe exactly except for the crust. My husband doesn’t like being bossed around by recipes which did not serve him well with a batch of vegan chocolate chip cookies that came out crumbly. So instead of tossing them I used them as the crust for this cheesecake with a little added coconut oil. It worked!

    I look forward to making this again with the written crust recipe. Thank you!

  15. Brienne Burbank says

    Looove this! I used some psylium instead of full
    Starch. Added pumpkin and less oil. Also mixed coco oil with vegan butter (a cheat, 1 reason used less) and dates in crust and cashews in crust with less oats. Either way the base being this recipe is absolutely flawless as mentioned before!

  16. Anika says

    Made this for my fourth time tonight, it’s flawless! I let it sit for at least 24 hours however, it’s the best at about 48 hours (perfect for making this ahead on busy schedules). I top it with simmered raspberries.

    I use Miyokos cashew milk cream cheese (we are soy free).

  17. Ian Hoxworth says

    I did this without the cashews (allergy in the household) and used orange instead of lemon and topped it with a sweet potato pie filling recipe I like and it was AMAZING!

  18. Angelica Merritt says

    I will swear by this recipe for all of my days . It’s made my cheesecake loving , lactose intolerant self happier than Can be both times Ive made it. But, i wanna make it into a pumpkin cheesecake. Gonna test out an experiment, but if anyone reads this and has tried (failed or success) feel free to comment away with suggestions.

  19. Anahera Parata says

    I made this cheesecake this evening using coconut milk, and peanut butter in the base (as I didn’t have almond) I added more raw cashews to the filling as was using a larger dish and it’s turned out delicious! My oven run hotter so it probably could’ve come out at 45mins, I use the metric convention (hello from New Zealand) and made a raspberry’jam’ to go on top. I’ll use a smaller dish next time so it resembles a true cheesecake however the flavour is amazing thanks so much for the recipe I’ll be making it again for sure.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience and modifications, Anahera! We’re so glad you enjoyed the flavor! xoxo

  20. Alysia says

    Really delicious! The cheesecake set so well and was enjoyed by non-vegans too. I didn’t realize I was out of almonds so I used hazelnuts for the crust.

    • Support @ Minimalist Baker says

      Woohoo! Love to hear this, thanks so much for the review and for sharing your modifications, Alysia! So glad everyone enjoyed!

  21. Iyla says

    Hi, I wanted to try this recipe out, but I didn’t want to use a vegan cream cheese that wasn’t meant for baking. I was wondering what kind of vegan cream cheese you used to make this wonderful cake?

    • Support @ Minimalist Baker says

      Hi Iyla, we like Tofutti, Kite Hill, or Miyokos. It doesn’t need to specifically be a type for baking. Hope you love it!

    • Support @ Minimalist Baker says

      Hi Sandy, we haven’t tried it that way, but it should be okay. Or if you have another liquid sweetener (such as agave), that would be best. Hope that helps!

      • CJ says

        Not the biggest coconut flavor fans over here so I was just wondering how strong the flavor of coconut is from the cream? Thanks :)

        • Support @ Minimalist Baker says

          Hi CJ! We don’t think that the coconut flavor is too strong, it is slightly noticeable but not overpowering. Hope this helps!

        • Margaux Andrews says

          This was delicious but I think I let it set for too long. It was probably 11 hours total – what’s the best length of time to set in the fridge? Thank you!

          • Support @ Minimalist Baker says

            Hi Margaux, 11 hours shouldn’t be too long. It should last in the fridge up to a few days.

    • Support @ Minimalist Baker says

      Hi! We haven’t tried with that modification, so we’re not sure how it would turn out. It might not be quite as thick. Let us know how it goes!

  22. Sophie says

    Made this cheesecake for my mums birthday. Baked german cheesecake was her favourite before going vegan and she LOVED THIIS!! The filling tastes so similar to the german one and the crust is delicious! I made a quick raspberry coulis and melted some chocolate to pour over and it was DIVINE

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad to hear it, Sophie! The raspberry coulis and melted chocolate on top sound incredible! Thank you for sharing! xo

  23. Nancy says

    This was the first time I wasn’t fond of a recipe from your site. I bake it in a 9X9 pan and had extra batter. The crust was still too thick (in my opinion) for this size pan. And the flavor of the cheesecake just had something missing or was off. I can’t really describe it. Maybe it was the brand of coconut cream I used.

    • Support @ Minimalist Baker says

      Oh no! So sorry this was your experience, Nancy. Thanks so much for sharing your feedback with us. We like using Savoy or whole foods 365 brand for the coconut cream, if that helps. Let us know if we can help trouble-shoot anything!

  24. Jessica says

    I can’t wait to try this delicious cheesecake today, thank you for the recipe! I’m just curious to know if I can use more coconut cream in place of cashews? Thank you!

    • Support @ Minimalist Baker says

      Hi Jessica! We haven’t tried it without the cashews, and they do help with the structure of the cheesecake, but it could work! Perhaps increase the arrowroot/corn starch to 2 Tbsp instead of 1 to help it firm up? Let us know how it goes!

  25. Kelly LeSage says

    This was delicious! I made this for my birthday for my non-vegan family, including my husband who is a meat-and-potatoes super picky eater. He said this was the best dessert he’s ever had! I even forgot the coconut oil and it still ended up very creamy. I made a strawberry sauce to go overtop which goes perfectly with the cashew flavor. I called it cashew cream cake so my husband would at least try it. Ha!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear that it was enjoyed by all. Thanks for the lovely review, Kelly!

    • Support @ Minimalist Baker says

      Hi Shanelle, the next best options would be vegan butter or a light-flavored olive oil. Hope that helps!

  26. Jess says

    Hi! I’d like to make this but in a muffin tin because I’d like to try different flavors. Would I have to change anything like the bake time or temperature? I did see your mini recipe too, but I was going to start with this one because I’m trying to impress my non-vegan diehard cheesecake fan parents, and I saw this one is the most authentic tasting!
    Thank you!

  27. Valerie G. says

    I must admit, I really wanted to believe all the great reviews, but I was skeptical. I’ve been stuck with some pretty inedible things before (from other websites). And guess what? It tuned out great! The crust was perfect, and the filling delicious with just the right consistency and acidity. My vegan daughter loved it. Even my cheese-loving husband said “this is a keeper!” High praise indeed, and well-deserved. Thank you!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Valerie. Thank you so much for the lovely review! xo

  28. Jess Westlake says

    Omg!!! Game changer recipe. I love this recipe. The base is amazing. I changed tofu to goats curd ( delicious) and added blueberries in too. This recipe is everything it says it is and more. I have since used the base to create df, gf caramel slice and more. Thank you so much!!!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Jess. Love your creativity with it! Thank you for sharing!

  29. George says

    This recipe is amazing. I have made it on several occasions but as I recently made it again I wanted to post a positive comment to thank you for this recipe. It is so good that I was asked to make it for someone as a birthday cake. Keep up the good work.

    • Support @ Minimalist Baker says

      Amazing! Thank you so much for your kind words and lovely review, George! xo

  30. Amber says

    I am in Canada and used Violife vegan cream cheese (from Superstore).
    I had problems with baking my cheesecake… after an hour and a half in the oven, it was still very jiggly… I took it out anyways, and I will see how it firms up.
    I also saw a comment about a very brown cheesecake top. I watched the video and see that there is parchment paper placed on top before baking. I did not do that step as it is not in the recipe description but that may be why the top is brown.

    • Support @ Minimalist Baker says

      Hi Amber, we’re sorry to hear it’s giving you trouble! We haven’t tried that brand, but another reader mentioned it didn’t work well. Our favorite brands are Tofutti and Kite Hill. Parchment can help with preventing browning, but it’s not essential. It usually has more to do with using an oily vegan cream cheese. Let us know how it firms up!

  31. Vanessa says

    Hello,
    This recipe looks amazing. I am i Canada, and some of the vegan products are different here. Have you tired Violife cream cheese in this recipe? I Different brands can bake differently. I noticed another channel used it in a different recipe which was primarily cream cheese and it did not work.

    Thank you,

    Vanessa.

    • Support @ Minimalist Baker says

      Hi Vanessa, we haven’t tried that brand, but another reader mentioned it turned out really oily. You can find more info in the comments from others who have tried it. Our favorite brands are Tofutti and Kite Hill. Hope that helps!

      • Vanessa says

        Thank you for your response. That makes sense that it the oil in Violife that does bake well. All of these details make a difference to the baking!

    • Michael says

      Someone in Canada mentioned President’s Choice Plant Based Coconut Cheese Spread with excellent results.

  32. MB says

    A note to anyone who tries this: Be careful not to over blend the filling – it WILL break the emulsion and result in what looks like curdled cheese. I tasted after mixing and wanted to add bit more lemon juice, but did just two little pulses to mix and it curdled. How do you fix this type of curdled filling, is it a lost cause? Before curdling the filling did taste great!

    • Support @ Minimalist Baker says

      Oh no, so sorry this happened! Typically there isn’t much to be done for a broken emulsion, but sometimes whisking over extremely low heat can help, though we have not tried that and don’t know what the results would be. xo

    • Sofía Themtham Ferretti says

      Hi! How could I replace the coconut cream and the vegan cream cheese? I live in a small city and can’t find those ingredients. Maybe silken tofu? Thank you!

      • Support @ Minimalist Baker says

        Hm, we’d say those ingredients are key for the right texture and tangy taste, so we’re not sure about substituting both of them! We’d recommend searching the comments to see what other readers have tried out and had happen. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. We hope it helps!

  33. Val Maynes says

    Hi, I’m going to try making this on the weekend. But I have two questions, has anyone in Australia made it and what vegan cream cheese did you use? I was going to try Sheese. Also, can the coconut milk be substituted with anything else, to be honest I am not a big fan of the taste of coconut in my desserts.

    Thank you

    • Support @ Minimalist Baker says

      Hi Val, we aren’t familiar with brands in Australia, unfortunately. The coconut cream is pretty key for texture. The closest sub would be a thick cashew cream.

  34. Shuvya says

    I made this recipe three times and every single time it has turned out super delicious. I’ve always served it to a no vegan audience and have received nothing but absolute praise for how good this is. The only change I’ve made to the recipe is reduce the amount of coconut oil to barely .5 tablespoon to remove the coconut flavor that can be a turn off. Using refined coconut oil may solve the issue too. Another tip is to make sure you buy “coconut cream” and NOT “ cream of coconut”. The latter is a syrupy sweet cream that is used for pina coladas and will not work for this recipe.

  35. Aidan says

    First time making a baked vegan cheesecake, and it was a bit of a process, but turned out really good! Luscious, tangy, and creamy cheesecake with a buttery graham cracker-like crust. I used a small spring form pan( I had some extra filling left over), and baked it for an hour. Topped it with fresh blueberries. Thank you for the lovely recipe! :)

  36. Kaili says

    I made this for my sister’s birthday, added a paleo strawberry sauce on top, and it was a hit! One question-is the lemon juice necessary/does the acidity help with the baking process or can it be omitted? Just wondering bc I wanted to try this recipe with chocolate chips and not sure the lemon flavor would pair well.

    Thanks for your wonderful recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh great question. It’s not necessary for baking – just flavor! I’d keep a tiny bit for that familiar tanginess of cheese. Let us know if you try!

  37. N Sumasudram says

    Made this over the weekend as I had a friend for dinner. Oh my goodness…. Totally amazing! And this is coming from a non-vegan. You can’t tell its vegan cos it tasted like a super rich cheesecake. I got too excited baking that I forgot the cornflour & added some raspberry swirls to the cake. It turned out absolutely gorgeous. Served it with fresh raspberries. Everybody loved it & cake went off so fast. Absolutely divine! Thank you MB ♥️

  38. Angelina says

    We made this for our anniversary and it was awwwwwwwwesome!! Thanks so much for sharing this easy yet so yummy recipe!! The best cheesecake ever!! =^.^=

    • Maidellyn Easey says

      Extremely super duper rich, but oh so unbelievably delicious. Everyone in my vegan family loved it. We are looking forward to another slice tomorrow after we run a 5k. Thank you for a great recipe!

  39. Louisa says

    Hello!
    I don’t have a blender, will the cream cheese mixture still work out using a hand mixer? Can I use some cashew butter instead of the soaked cashews when using a hand mixer as I won’t be able to blitz the cashews?

    • Support @ Minimalist Baker says

      Hi Louisa, it might work if using cashew butter, but we haven’t tried that. Let us know how it goes!

  40. pauline says

    Hi Dana
    This recipe looks awesome and I want to make it BUT its difficult to find vegan cream cheese in my country. Can you suggest any substitute or can I replace with home made cream cheese. Thank you for sharing this recipe. :)

    • Support @ Minimalist Baker says

      Hi Pauline, we would not recommend trying to substitute the vegan cream cheese because it’s essential to get that creamy, cheesy texture in this recipe. Another reader mentioned making their own vegan cream cheese. We’d recommend searching the comments (press “ctrl+f” on a PC or “command+f” on a mac) to see what others have tried. Hope that helps!

  41. Aston Martin Angels says

    Hi MB,

    Just wanted to wanted to say we made the cheesecake in school and we absolutely loved it!
    Thank you for sharing

      • May says

        Hello Dana! Thank you for creating this recipe – I too, also danced for joy after I made it!
        I’m planning to freeze it for a few days. Any suggestions on how to package it for the freezer and then thaw?

        • Support @ Minimalist Baker says

          Yay! Thanks for sharing, May! We’d suggest slicing and storing in a sealed container. Then transfer to the fridge ~8-12 hours before serving.

  42. Elizabeth says

    This is the best vegan cheesecake I’ve tried so far and it turned out awesome! I think I can stop looking now, this is going to be my go to recipe. I didn’t have a real lemon so I just added extra juice and after tasting the batter I added some raw cane sugar which I’m glad I did.
    I’m pretty sure that I could pass this off as regular cheesecake to non-vegans, it’s that good.

    To the Canadians out there reading this, I used President’s Choice Plant Based Coconut Cheese Spread. No regrets.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Belinda. 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

    • Support @ Minimalist Baker says

      Hi Cat, We haven’t tried a coffee version, but we think you could add instant coffee powder. For a stronger coffee flavor, brewed coffee would be best, but it would impact the texture so we’re not sure it would work. Let us know if you do some experimenting!

  43. Madeline Butler says

    Looking for something different for New Years Eve we decided to make this! …. WoW! …. So delicious! … And it is BAKED, not raw!

  44. Ashley says

    I am OBSESSED with this cheesecake. I was a little worried because I don’t like the taste of toffuti cream cheese, but the lemon covered up that taste and it just turned out to be incredible. I haven’t had a baked cheesecake in years and I am confident this will now be in dessert rotation. Side note – the pieces are quite filling!

  45. Jenny says

    Best recipe! I made this yesterday and it turned out perfectly. I can’t have cashews so I used 1/2 a cup blanched almonds and 1/2 cup sunflower seeds. I also used half maple syrup and 1/2 powdered sugar, I ran out of maple, it worked perfectly. Just have a quick question, mine got a bit brown on top, should I have covered it in the oven? I have not had cheese cake in a very long time, this recipe was great, I wish I could eat it everyday. 😋

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! Thanks for sharing. As for the brown on top, it’s normal and it should disappear after 12-24 hours covered in the fridge as it cools. If it’s still brown, it means it was slightly overbaked. Yours may have been more brown due to the sunflower seeds.

  46. Angela says

    Any suggestions? Mine came out jiggly and liquidy around the edges. Mistakes I’ve noted are I cut my parchment paper, and it only covers the bottom, and my coconut cream was not what I usually use; it seemed more liquidy.

    • Support @ Minimalist Baker says

      Hi Angela, Oh no! Sorry that happened. We think it’s likely due to the coconut cream being more liquidy.

    • Shuvya says

      You may have bought canned “cream of coconut” if it was a more syrupy texture. It’s used in pina coladas and is different from canned coconut cream. I made that mistake once.

  47. JU says

    I must say I was skeptical to try this recipe at first, but I’ve had good luck with other recipes from MB so decided to try for Christmas dinner. I had GF graham crackers and GF vanilla wafers, so I blended them and added melted vegan butter to make a traditional crust and baked for 7 mins.

    The rest of the recipe I followed (even cut down on the maple syrup for 16 servings) and the batter was delicious! I decided to try baking it in a hot water bath (like my mom made her traditional cheesecakes), but finished it for the last 20 mins without that. Was in heaven with the flavor and texture – tart, lemony and very creamy.

    I’ll now play around with other flavors – pumpkin, chocolate, vanilla bean, etc. Thanks MB!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Love all your experimentation too. Thanks so much for sharing! xo

    • Support @ Minimalist Baker says

      Hi Ital, We aren’t sure it would dissolve well. A liquid sweetener is best here, but granulated might work with enough blending. Let us know if you try it!

  48. Patricia says

    Looks amazing! Plan on making this today. Can this be made in small round cheesecake pan? Or does it have to be a loaf pan?

    • Support @ Minimalist Baker says

      Hi Irene, we haven’t tried it and aren’t sure whether it would work. If you try it, we’d suggest using less cashew butter than raw cashews. Let us know how it goes!

      • Support @ Minimalist Baker says

        Hm, we haven’t tried that, but aren’t sure it would set properly. We have several no-bake cheesecake recipes that would be a better fit for that method.

    • Support @ Minimalist Baker says

      Yes, any of those should work. Just know you may need to play around with the amount of oil. Let us know how it goes!

  49. Rachel says

    Hi Dana,
    Do you think it is possible to convert this recipe into a savory cheesecake? If so, how would you go about it? I’ve never made a savory cheesecake before and its tough to find vegan recipes for savory cheesecakes!

      • Rachel says

        I Tried! The filling was delicious! I left out the sweetener and added fresh herbs and garlic. I was a little intimidated by converting that crust to a savory crust so I used puff pastry. I wouldn’t do that again, but it was what I had on hand. Next time I think I might try a cracker crust- like a cookie crust, but more savory? I don’t know! We’ll see! I hope you write a savory cheesecake recipe! I think you’d come up with a great one!! Thanks for sharing- it sure made our Christmas special!

    • Support @ Minimalist Baker says

      Hi Renee, yes! A smaller springform would be best. For a 9-inch spring form, it will turn out thinner, so multiply the recipe by 1.5 and use the same bake time. Let us know if you try!

  50. Maisie says

    I made this last night but there has been a change in plans ,I was wondering if I could freeze it for a few days .Has anyone had this after freezing it ?

  51. Emily says

    Hi! I’d love to know if there is a measuring tool I can use for the 8oz. of cream cheese – I don’t have a scale here :)

  52. Chelsea says

    Do you think I could substitute apple cider vinegar for the lemon? I want to do an Oreo cheesecake and don’t want it to taste lemony.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, just add less at first or it can taste too vinegary. Start low and work your way up. I will say though, you’d be surprised how a little lemon can go along way without being overwhelming!

  53. Ari says

    Hello, thinking of making this today but I want to make mini bite sized cheesecake in muffin pan.. do I need to adjust cooking time or anything?

    • Yuri says

      Rave reviews on this amazing cheesecake! I made it in an 8.5in springform pan worked great! I forgot to add cornstarch but turned out delicious anyway! I’ve made this before and tried a bain-marie this time around and I think it came out creamier and less dense. Don’t get me wrong, my husband and I fight over the last piece every time! I’ll definitely try parchment paper on top next time as mine always browns quite a bit.
      Thanks again Dana! I’ve lost count of how many compliments I get on every single one of your delicious creations!

      • Support @ Minimalist Baker says

        This is amazing to hear! Thanks so much for the lovely review, Yuri, we are so glad you enjoy it so much!

  54. Dana Bagnall says

    Dana, thank you so much for this yummy goodness! It was absolutely A-MAZINGLY DELICIOUS! Made it for Thanksgiving and the fam enjoyed it. I eat vegan and gluten-free foods due to improved health reasons. You are a blessing along with Tracye McQuirter. Peace and blessings to you and yours!!! – Dana Bagnall

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoyed it, Dana! Thanks so much for the lovely review! xo

  55. Tanya says

    Hello Dana :) , any suggestions for how to convert this to a pumpkin cheesecake? It’s one of the few recipes I miss from before I went vegan 11 years ago. And I am GF as well (celiac).
    The old recipe (given to me by a friend) had a hint of lemon to cut the creaminess and it was absolutely wonderful. I am prepared to try your raw pumpkin cheesecake recipe today, but I would love a baked pumpkin cheesecake too….thanks SO much! Happy Thanksgiving to you and yours :) Tanya

  56. Lisa says

    I’m having some trouble with this recipe. The first time came out great but this time I’m using a different cream cheese and the batter looks a lot thinner. It never set up while baking and came out super oily. Is it the violife cream cheese I’m using?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh bummer, yeah probably. I don’t generally like their products. My favorites are Tofutti or Kite Hill!

    • Support @ Minimalist Baker says

      Hi Taylor, we would recommend upping the amount of coconut cream to 1 1/2 cups and supplementing with 3/4 cup extra firm silken tofu. But we haven’t tested this way and cannot guarantee the results. Let us know if you try it!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Then you can make it in a pie dish and just serve it from there. It’s just easier to lift out if baking in a loaf pan.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        It will be much thinner but it should? I’d probably times the recipe by 1.5 if I were you. ~ the same bake time. Let us know if you try!

    • Karina Furie says

      I absolutely LOVE this recipe!! I couldn’t believe how delicious it was after years of disappointing vegan cheesecake. I was planning on making it again for a dinner party but I have a guest who has an intolerance for coconut (she is okay with the small amount of coconut oil, but not the coconut cream). Any ideas on a substitute? I was thinking of playing with aquafaba? Thanks ❤️

  57. Jessica says

    This sounds amazing! However I can’t have coconut…you said you tried other combinations…did any of them not include coconut?

    Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jessica, I’d say cashew milk might work OK here but not quite as good as coconut cream! Perhaps you could also try another dairy-free yogurt that’s thick?

  58. Rebekah says

    This cheesecake!! So amazing and delicious. I have made no-bake dairy-free cheesecakes before, but was making a famous “real” cheesecake for my husband and decided to give this one a shot for myself and son. This is so creamy and legit and I can’t stop eating it. Even my husband, who is an honest critic of all the healthier things wanted mine instead of his! Saving this recipe forever. Thank you for creating it!
    Changes I made-
    Crust was GF oreo-type cookies in the food processor with 2 Tbsp. melted ghee, pressed into pan and baked at 325 for 8 minutes.
    I used a homemade cashew cream cheese instead of store-bought.
    I used only 3/4 maple syrup called for.
    I made 1.5x the recipe and put it in and 8×8 pan and it was perfect.

      • Kathy says

        I want to make mini cheesecakes with blue and pink layers for a gender reveal party, I was thinking of using raspberry puree and blueberry puree. If I reduce the maple syrup to maybe 1/4 cup and replace the balance with the puree do you think that would work? Or what would you recommend? And how long to bake for? (I have a silicone mini muffin tray)

  59. Lavender says

    Hey!
    Wondering if this has freezer life? I’m looking to travel a long distance with it and I think this might be my best bet.
    I also have made this before with walnuts instead of almonds.

    AND the filling works fine without cashews. By adding more full fat coconut cream and a little bit of vegan butter.

    Thanks!
    Lavender

  60. Suzanne says

    Fool-proof way to get that cheesecake fix, “wow” non vegans, or both at the same time.

    Made for my birthday earlier this year and for my son’s today.

    Both were Birthday Cake Successes!

  61. Lilly says

    Just made it this past weekend! Absolutely delicious! I would say it tastes twice as good with a homemade blueberry sauce/topping :)

    I followed the recipe exactly except for the crumbs, where I used store-bought graham crumbs (vegan + GF).

    The only thing I’d like to improve is to blend the cashews on its own first. I soaked them overnight, but in the end my mixture was still grainy. I think blending the cashew on their own before mixing with other ingredients might help! but overall fantastic recipe!

      • Lilly says

        Hey Lulu!

        Great question! I probably used 150g, but I’d say it was too little. I’d say the more the merrier. Because if you crust is too thin it will beak off into pieces when you try to lift the slice off. So definitely make sure your crust is thick and moist. Best of luck.

  62. Raven says

    Just do yourself a favor and make this. It is so good I don’t even have words. Made 2x already and making a double batch for my bfs b day next week. He is vegan but fam is not, cant wait to blow their minds with this one!!!!!!!!!!!!!

  63. Kelsey says

    If I was to make this a pumpkin cheesecake what would you recommend changing or adding? Pumpkin puree or pumpkin pie spice?

  64. Lilly says

    Hi there! I have a couple of questions about the recipe:

    1. Is the coconut cream necessary? What would happen to the cake if I remove it?
    2. Can you taste the coconut in the final product?
    3. What would happen if the cake only had cashews and coconut cream, but no cream cheese? Would the texture/taste change?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1. It adds creaminess and a nice flavor. Let us know if you try it without.
      2. I’d say it’s slight, but yes.
      3. The cream cheese adds a nice firmness to it. For a similar recipe without, try this one!

  65. Ria Agrawal says

    Hi! I would like to put a lime twist on this recipe but I don’t know how to. How would you recommend I do it?
    Thank you so much!

    • Support @ Minimalist Baker says

      Hi Ria, we haven’t tried that so we’re not certain! But perhaps replace the lemon juice/zest with lime and play around with increasing the amount? Let us know if you do some experimenting!

  66. Yolanda Miller says

    Delicious! First attempt at vegan cheesecake. Used Violife plain Cream cheese ( no soy ) , cornstarch and cane sugar – and 8 in spring from pan ( 50 mins was perfect ) Thanks!

    • Support @ Minimalist Baker says

      Hmm, that might be a little tricky. We’d suggest searching the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “coconut”) in the post and comments.

  67. Gabe says

    it was so yummy, better than the vegan cheesecake I had at several restaurants. I used the trader joe’s vegan cream cheese. It is really really yummy!

  68. Yvette Hinterbrandner says

    I made the Vegan cheese cake for my daughters birthday. I used cornstarch instead of arrowroot and I made my own cream cheese because I could not find any. I used a cream cheese recipe online which followed the vegan theme. I also doubled the recipe. It turned out good but I think maybe if I had used the store bought vegan cream cheese it would have been better? I cooked it 10 minutes longer because I had doubled the recipe and the texture was perfect. I made a blueberry and strawberry sauce for a topping. I do like this recipe and will try it again, hopefully I can find vegan cream cheese for next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Without knowing which vegan cream cheese recipe you made I probably won’t be of much help. I know that we used the tofutti brand of vegan cream cheese, but there better ones out there for sure!

  69. Casey says

    I made this and it’s incredible! Tastes amazing and the texture is perfect. I made it twice and the first time I didn’t blend the cashews for long enough but the second time I left them in the blender much longer and it was a better texture. Does anyone know if you can freeze this and if so for how long?

  70. AK says

    Has anyone tried making this in muffin tins? I’m going to half the recipe and I don’t have a pan that will work, so I’m hoping muffin tins will work. What adjustments should I make for time and temperature? Any advice is greatly appreciated!!

  71. Tayler says

    Made this last month and can’t stop thinking about it, so I’ll be attempting to make this again with a pumpkin/fall twist! This is the most perfect vegan dessert and cheesecake I’ve ever had! The texture and flavor are absolutely perfect, and we served it with a drizzle of vegan salted caramel! What a gift!

  72. Simone says

    Hi. I was wondering if there is a common ingredient I could use to substitute the cream cheese? I live in the Czech Republic where unfortunately I haven’t found any good vegan cream cheese yet so I was wondering if a vegan yoghurt could work? Or if there’s anything else you’d recommend that is a little more available. Thank you. <3

    • Support @ Minimalist Baker says

      Hi Simone, we would not recommend trying to substitute the vegan cream cheese because it’s essential to get that creamy, cheesy texture in this recipe. Another reader mentioned making their own vegan cream cheese. We’d recommend searching the comments (press “ctrl+f” on a PC or “command+f” on a mac) to see what others have tried. Hope that helps!

  73. Zach says

    Thank you for this simple and delicious recipe! I’m often tasked with baking for folks with varying dietary needs and you are always my FIRST stop for inspiration and guidance. I decided to go non-vegan this time and made some other swaps that worked well: 1) I doubled the recipe and baked in a 9×13. The crust cooked as directed. The full cheesecake was done cooking at 59 minutes. 2) Replaced ounce-for-ounce vegan cream cheese with neufchâtel. 3) I subbed maple syrup in the crust rather than coconut sugar (didn’t have any on hand) and it worked great! Thanks to you and your team again for being present in the comments. I so enjoy reading everyone’s experience and seeing how recipes can evolve, grow, & expand in community!

  74. Ingrid Castillo says

    Hello, I’m planning to make this tonight so I’ll leave a review after but I wonder if anyone has replaced the raw almonds with almond flour, I’m just wondering if there’s any difference instead of processing them manually? I usually always have store-bought almond flour. Thanks!

    • Support @ Minimalist Baker says

      Hi Ingrid, we find using raw almonds provides a better texture. In a pinch almond flour might work- but you may need to play around with the amount of oil. Let us know how it goes!

    • Michele says

      I tried it with Almond meal/flour and it actually came out burned cooking it at the suggested time. Had to run to the store for raw almonds and start the crust over. It definitely worked much better with the whole almonds.

      By the way, this is soooo delicious. I made it for an auction and it brought $100 for a food bank.

      Thank you for the wonderful recipes

      • Support @ Minimalist Baker says

        Aw, bummer on the burning with almond meal/flour. But we’re so glad it turned out well the second time around! Thanks for your kind words and lovely review, Michele! xo

  75. Elaine says

    I made this a while ago and didn’t think to leave a comment, but I’m about to make it again and realized I should tell you that it was excellent! I didn’t have all the ingredients so subbed out half of the cream cheese with vegan yogurt and made a few other small changes, and I didn’t notice until after it was made that it’s best left overnight before eating, so we had some after a few hours and some the next day. My husband said it was the best cheesecake he’s had ever, dairy or vegan!

  76. Pascale says

    Hi,

    Could i make this in a round pan?
    If so, what size do you recommend? And should I adjust the cooking time?

    Thank You

  77. Grace says

    This recipe looks promising but the sheer amount of grams of sugar per slice (according to the nutritional facts)! Any recommendations on how I could bring that number down (with substitutions and the like)?

    • Support @ Minimalist Baker says

      Hi Grace, you might be able to get away with reducing the maple syrup and adding coconut milk, as needed for texture. We haven’t tried that though. Let us know if you do some experimenting!

  78. Sarah says

    I used Miyoko’s vegan cream cheese instead because I cannot have soy and the recipe turned out amazing! My non-vegan family absolutely loves this recipe and has already requested I make it again.

  79. Eryn says

    Your recipes never disappoint! My husband and I are new vegans, which has been made much easier by your amazing recipes. This was a perfect substitute for his birthday dessert! I topped it with some strawberries cooked down with water, lemon juice, and maple syrup. We cut into it a little too soon so it was sort of soft (due to our own impatience), but the next day the consistency was perfect.

    My only note would be that we baked it a good 10-15 minutes longer because it still looked way too jiggly/watery. But when we took it out and gave it a touch/toothpick test, it was actually solid. It just looked softer than we thought. So if anyone runs into that, don’t stress, it will set up just fine!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Eryn! Thanks so much for sharing your experience!

  80. Accidental Vegan says

    I made this for my Mom’s Birthday and it was a hit! Everyone was facinated by how Graham Crackery the crust was and awed general amazingness of the cheesecake.
    I didnt have any coconut cream so I added some coconut milk and an extra 4 oz. cream cheese. I served it by flipping the loaf upside down and drizzling melted Enjoy Chocolate Chips over the top. Once served we topped with fresh strawberries. Amazing. :)

  81. Tina says

    Hello! Thanks for this amazing recipe. It does taste like cheese cake and I don’t even like coconut! I have a question related to coconut cream. Mine comes with a fair amount of liquid. and I put all liquid and creamy(solid) in and it turned out a bit too moist. I was wondering if I should only put the cream in? Thank you!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Tina! We’d say use just the creamy part for best results!

  82. Erin Simmerling says

    Do you think it’s ok if I just eat this cheesecake everyday for the rest of my life????!!! So incredible!! I made a strawberry sauce to go on top and it was just out of this world! Next time I would like to drizzle a little chocolate on top!

  83. Louise says

    My mixture split, how can that be?! I used the exact ingredients and amounts. Has this happened to anyone else? Do you have any recommendations? I used a high speed blender but the more I blended it the more it split. I tried baking anyway, but that didn’t work, it smelt great though!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      A bit of a crack is OK and normal. Did you make any modifications? What size pan did you use? How did it taste?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          OK, strange. I’m not sure what went wrong there! If you used the exact ingredients, it may have been because of the brand of coconut cream or vegan cream cheese perhaps that was on the oily side? Or, were some of your ingredients cold and some of them hot? Sometimes drastic temperature differences can cause separation…

  84. Ali says

    Wow this is amazing. Creamy, decadent but not heavy, delicious crust. Made this today and I’m so impressed. Cheesecake that looks and tastes impressive but isn’t much work. I followed the recipe exactly except for switching almonds for pecans in the crust- I’m allergic to almonds. The crust is delicious and holds up well. The filling came together quickly. I didn’t use a cream cheese brand she listed in the recipe becaus didn’t couldn’t find them, but the vegan one I did find worked great. Also didn’t have coconut cream so refrigerated canned coconut milk and used the cream on the top per her advice. I made mine in a round cake tin lined with parchment. I also topped with a homemade cherry sauce. It was perfect. Will definitely make again.

  85. Yuri says

    This is my second time making this cheesecake and I think I keep overcooking it. I tried it in a muffin pan last time, they were definitely overcooked but still tasted very good. I tried a springform pan today and baked for 30min ( we live at 7,000 ft altitude) and it looks overcooked like last time. I’m not sure what I can do differently. I didn’t make any substitutions to the cheesecake I only used a graham cracker crust instead. It seems to puff up beautifully but once it starts cooling it ‘deflates’ and forms this film on top, doesn’t look at all like your picture… Help!

  86. Parnian says

    I have made this recipe multiple times, just wanted to say it is amazing!!!!! it really is like a very well made baked ricotta cheesecake, no doubt. Thanks girl!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Parnian. 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

  87. Kristina says

    My oven stopped working right at the beginning of baking and wouldn’t raise higher than 250-275 … I ended up cooking for an additional 30 minutes or so. I hope that’s ok?

  88. Rachel says

    Made this the other night and it’s absolutely delicious! My non-vegan boyfriend said the texture was so like cheesecake and he even ate a piece for breakfast this morning because he couldn’t stop thinking about how good it was!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Rachel. We are so glad you both 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

  89. AW says

    I made this cheesecake and omg!!! My non vegan mom loved it…I loved it…so creamy!! I added more lemon juice because I wanted more lemon flavor but it is the best! This will be my go to recipe!!!

  90. Annie says

    What tray size did you use for this recipe and portions mentioned above. I have round trays, 8.5 inch or 6 inch in diameter. Which one do you recommend or should I adjust the portions.

  91. Kristin W says

    I ended up making this with a Biscoff cookie crust, but I’d like to make it the way indicated by the recipe because the recipe’s crust has tasty ingredients. I made 2 cheesecakes and ate half of one while it was still warm. So good. Blending the filling made me want to figure out how to make it into a smoothie or an ice cream. My kitchen smelled so good for so long while the cakes baked. I’ll have to save this recipe. It’s yummy!

  92. Chelsea says

    I never thought I would have cheesecake (my favourite dessert!) again — until now. This is the best vegan cheesecake I have tried, both homemade and store bought. I did use a different recipe for the crust (I had vegan graham crackers on hand!) but the filling is the real champion of this recipe. Will be making this many more times in my future.

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoyed it, Chelsea! Thanks so much for the lovely review!

  93. Naomi says

    This looks delicious! I’m wanting to make it for a dinner I am going to in a weeks time. Would it keep if I made it 2 days in advance? Thanks!

  94. Ingrid E says

    This is one amazing recipe!! I made this for my big sister’s birthday, and topped it with a wild blueberry coulis, and the family is still raving about the taste. No one could guess that it was vegan!!
    I did the substitution for coconut cream posted by Elyssa on May 1, 2020, (because I didn’t have any on hand) using silken tofu, soymilk, extra cornstarch and coconut oil, and it was perfect!!! Thank you for a super easy, authentic tasting recipe! It will be my go-to from now on. Next time, I will try it with the coconut cream as your recipe states. Thanks again!

  95. Nicole Smit says

    Made this recipe this past weekend and it was a huge hit! A family member cant eat dairy and enjoyed this so much! We just put a little more lemon in for the zing. So good! Would highly recommend with coconut cream and blueberry compote :)

  96. Adri says

    To make this a caramel rich flavored cheesecake, would it be possible to substitute all of or at least part of the maple syrup for caramel sauce?

  97. Ramona says

    This was amazing! Cheesecake has always been one of my favorite foods. I haven’t eaten the dairy version for 3 1/2 years since I went vegan, and this is the closest thing to dairy cheesecake I have had. My husband, who is not vegan, said it was better than dairy cheesecake! I used a springform pan and a graham cracker crust. I did not have a cup of coconut cream so I used 1/2 cup coconut cream and 1/2 cup of a thick coconut yogurt. So delicious!

  98. Alexa says

    This is my first attempt at vegan cheesecake and I’m so happy I found this recipe. I was making mini key lime cheesecakes for Father’s Day tomorrow and needed a vegan version for some family that can’t have dairy or eggs. I did a variation of my standard graham cracker crust using coconut oil, sugar, and some lime zest. I press the crust into greased aluminum muffin papers and then bake at 350 for 5 minutes. For the cheesecake I used sugar instead of maple syrup and key lime juice and lime zest. I 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. I just tried them side by side with my regular key lime cheesecakes and I can’t believe how close they are! Thank you for the wonderful recipe!

  99. molly tennant says

    Hello! If I bake this in a 9×9 springform pan- would doubling the recipe be a safer bet? I want it to be tall and hearty like a typical cheesecake! Also- can I switch the arrowroot powder out for cornstarch? Thanks!

    • Support @ Minimalist Baker says

      Hi Molly, we haven’t tried it, but other readers have used a springform pan without modifying the recipe. You could try doubling it though just in case! Cornstarch is fine.

    • Nora says

      Hi Molly !! Did you end up doubling the recipe? was it too much or just the right amount of filling? I’m also considering a 9×9 springform pan but want to be sure it’s not too little!

    • Jacki says

      I tried doubling the recipe…a few mishaps but turned out great. I made a mess with my 8cup food processor and had the mixture everywhere because of doubling recipe. Took twice as long to bake. I used a 9 in springform pan.

  100. Laura says

    This recipe is amazing!!! I have been looking for a cheesecake fix and this is it! The consistency and flavor are awesome. My stove is electric and old so I had to elevate the baking temperate on the cheesecake to 375 degrees part way through to get it to bake correctly. But other than that everything else was great! Thank you for the amazing recipe!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Laura! 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

  101. Myrna Roper says

    I wrote and asked about substituting cashew cream cheese. I wanted to tell you I made it with that cream cheese just as recipe stated otherwise and it was beautiful and my granddaughter who is allergic to soy, wheat, corn, dairy and eggs loved it and was excited to have cheesecake. Thank you

  102. Joey says

    This was so delicious! I love y’all’s recipes so much. My partner and I are both vegan and have an ultra minimalist kitchen (without a can opener even). Aroy-D makes cartoned coconut milk, and I kept one in the refrigerator over night (to avoid using cans). We both try to avoid and refined or processed sugars, so instead of coconut sugar in the crust, I used a date and maybe a quarter cup of currants, with a little less oil. It was perfect. Thanks for all that y’all do!

  103. Myrna Roper says

    I want to make this for my grand daughter’s birthday but she is allergic to soy (as well as dairy, wheat, eggs & corn). I have Miyoko’s vegan cream cheese but saw where someone said something about not baking with another brand. Can I bake it with this? I am anxious to make a good cheesecake for her as it was a favorite before the allergies developed Thank you

    • Support @ Minimalist Baker says

      Hi Myrna, we haven’t tried that brand so we’re not sure whether it would work. The vegan cream cheese gives it that creamy, cheesy texture in this recipe, so if that product is super firm, we would use caution. Let us know how it goes!

  104. Ofer says

    Hi. Tofutti now has whipped cream cheese and Ricotta. I think both are excellent. Will any of these work in this recipe or should I stick to the original cream cheese ?

    • Support @ Minimalist Baker says

      Hi Ofer, we haven’t tried those so we aren’t sure! Let us know if you give it a try!

  105. Anna Neznamova says

    Hi! I’ve made this cake several times and it’s amazing. I’m trying to make it into cheesecake bites in muffin trays. I saw you recommended that people bake for 15 min on 350, but should you put the crust in before and for how long? Thanks!

    • Support @ Minimalist Baker says

      Hi Anna, Good question! We haven’t made them this way so we’re not certain, but we don’t think you would need to bake the crust separately. Let us know if you try it!

  106. barbara says

    I tried making the cashew alternative recipe. It didn’t work.
    The whole cake is very wet all the way around and through. Don’t recommend it at all.

    • Support @ Minimalist Baker says

      Hi Barbara, so sorry to hear it didn’t work out! We haven’t tried it that way, so thank you for letting us know.

  107. Serena says

    I was wondering if coconut yogurt could be substituted for the coconut cream. Kind of scared to try it out! What do you think?

    • Support @ Minimalist Baker says

      Hi Serena, that might work, but we’d suggest adding a little more lemon juice to help give it the tang that cheesecake has. Let us know how it goes!

  108. Sherri says

    This calls for raw almonds and I only have the kind that come in packages whole but salted. Can I use them for the crust?

    • Support @ Minimalist Baker says

      We haven’t tried it, but maybe? Though we’d recommend raw, if possible. Let us know if you try it!

  109. Emma Brown says

    Hi can I use the Elmlea plant double cream instead of coconut milk?
    Thanks! Excited to try this recipe ☺️

    • Support @ Minimalist Baker says

      Hi Emma, we haven’t tried that product so we aren’t sure! Let us know if you try it!

    • Bel says

      Hi, Did you try using this cream? Don’t have coconut cream, but have plenty of plant based cream!

      • Emma Brown says

        Hi, I actually ended up using the Oatly oat fraiche cream and as I’ve heard that’s a better replacement for sour cream and it turned out absolutely amazing! 😍 Its already been polished off and it’s been two days! I only told everyone it was vegan after they devoured it and they couldn’t believe it 🤣 100% my new fave recipe xx

          • Emma Brown says

            No problem at all! I’ve actually just tried the Elmlea plant cream today in place of the coconut cream and added melted dark chocolate and an Oreo biscuit base to create a chocolate cheesecake and it turned out amazing!! So any plant cream works I’d say! My ‘go-to’ recipe from now on 🥰 xx

  110. Sherri says

    I would like to make this today. I don’t have gluten free oats. I have the thicker ones and also the thin fast cooking ones. Which can I use?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You should be able to yes, but I’m not sure how the date crust will bake. Let us know how it goes!

  111. Paula says

    Here is a question – could I halve the recipe? I’m going to a birthday party where dairy cheesecake is being served, and just want to bring a smaller one than full sized. Thanks.

    • Support @ Minimalist Baker says

      That should work! But we’d suggest using a smaller pan. Let us know how it goes!

  112. Jann says

    Hi!

    Sorry for bothering you with the same question that you’ve gotten before. I did see your comments on how we should try our very best to not substitute the vegan cream cheese with anything else, but I can’t seem to find any vegan cream cheese in my country at all (not even online). My grandpa is watching his diet, and his birthday is coming soon. He loves this baked blueberry cheesecake that he used to have before having to go on a vegan diet, and his birthday is coming up this weekend.. I won’t be asking if I was not desperate! Is it possible to substitute the cream cheese with more cashews or tofu perhaps?

    Thanks so much!

    • Support @ Minimalist Baker says

      Hi Jann, we haven’t tried this, but another reader mentioned making their own vegan cream cheese with the following: “8 oz of firm tofu, blended with a tablespoon of apple cider vinegar, a teaspoon of nutritional yeast, and some coconut cream.” To see what other readers have tried, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “tofu”) in the post and comments.

  113. Marisa Osorio says

    Can you bake this in a 9-inch springform pan? This looks delicious. I can’t wait to make it!

    • Support @ Minimalist Baker says

      Hi, there’s no need to soak the almonds. Only the cashews for the filling.

  114. Supriya says

    Unbelievable how amazing this cheesecake turned out!! Thank you thank you thank you for such an amazing vegan cheesecake recipe!

  115. Bree says

    Hi! All I have at home are roasted unsalted cashews. Will this make a huge difference? Thanks!

    • Support @ Minimalist Baker says

      Hi Bree, we do think it would impact the flavor. But let us know if you try it!

  116. Frances says

    Delicious! Really does taste like a baked cheesecake. I followed the recipe but used Golden Syrup instead of Maple. Made 3 small 4 inch cheesecakes. Baked 50 mins. So easy. Definitely will be making again. Thanks Minimalist Baker!

  117. Sami says

    This cheesecake is so good! I don’t have a high speed blender but I do have a Magic Bullet that I got from Target for $40ish, so I split up the filling into two separate steps and it turned out great! I blended the soaked cashews with the maple syrup, vanilla and lemon juice, and passed that through a fine mesh sieve to get all of the not-so-smooth cashew bits out, then blended all of the other ingredients and whisked the two parts together. Took a little bit more time but was so worth it! I ended up using the juice of two lemons to make it a lemon cheesecake and used a graham cracker crust as the base. So glad I stumbled across this recipe, I can’t wait to make it again and try out different flavor variations! Thank you for another kickass dish!

  118. Julieta says

    What could be used instead of the vegan cream cheese? (so it can still be a baked cheesecake not raw) Would Tofu or more cashews/coconut milk work? Thank you!!!

    • Support @ Minimalist Baker says

      Hi Julieta, we 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.

  119. Amy says

    Well done Minimalist Baker! *this is my first recipe review and I’ve used a lot of your stuff, I’m sorry, I owe it to you.*

    Before I was vegan, I would make a cheesecake occasionally. It was delicious. Since then, I’ve mingled with the raw cheesecakes due to ease of not having to bake them. But girl does it make a delissssshousss diffffferrrencee to bake and go more along the traditional method.

    I made two because I knew one wouldn’t be enough. I love to add a little jam when I’m eating it.

    So good. So good.

    Thanks.

    • Miri says

      I made this using lactofree cream cheese (I am lactose and gluten intolerant) instead of vegan cheese and it is absolutely DELICIOUS! I prefer it to the usual cheesecake you get in cafes or buy in stores – it’s just as smoothly creamy and rich yet not sickly. This is a total game changer for me! Thank you so much!

    • Support @ Minimalist Baker says

      Hi Elyssa, you could try upping the amount of cashews and vegan cream cheese, but we haven’t tried and can’t guarantee the results!

      • Elyssa says

        Thanks! I don’t like the really strong flavor that coconut cream has. I ended up subbing it with 1/2 c. of extra firm silken tofu and 1/2 c. of soy milk and an extra tbsp of cornstarch and extra tbsp of coconut oil. It came out wonderfully! After blending it all up, I poured half of it into the pan and then added some extra maple syrup and coco powder to the other half and swirled in with the other half to make a chocolate marble cheesecake. It was delicious!

    • Tiffany says

      I am not able to find the Toffuti cream cheese anywhere near me and the Trader Joe’s cream cheese as well. I picked up the Miyoko and VioLife cream cheese. Would either of them be a good substitute? Thank you.

      • Support @ Minimalist Baker says

        Hi Tiffany, We haven’t experimented with those products, so we aren’t certain. The vegan cream cheese gives it that creamy, cheesy texture in this recipe, so if those products are super firm, we would use caution. Let us know how it goes!

      • Melissa says

        If you use violife cream cheese, just don’t bake it. I actually added one more package of the violife, but you could add more lemon juice to taste. Hope this helps you!

  120. Melissa says

    Hello,

    It looks like an amazing recipe, and I am sure mine would have turned out perfect if I had used the soy-based cream cheese. Since I was curious, I looked up using other cream cheeses, and found out to my dismay after prepping the filling that violife cream cheese would definitely not work. So, instead of baking it, I’m freezing this bad boy! Wish me luck.

    Oh, and peeps, don’t use violife cream cheese for the cake.

      • Melissa says

        Actually, I have great news. I allowed the pie to sit in the fridge for about 3 hours and it settled and firmed up perfectly. In fact, I can use this recipe, but I just have to forgo the baking part! It was amazing. I’m just glad I didn’t bake it.

    • Tara Craig says

      Hi there, why would the violife not bake well?
      I’m in the UK and can’t get the brand used in this recipe. Wondering what could be used in in baking it.

    • Support @ Minimalist Baker says

      Hi Dana, we haven’t tried it, but we think it would work. Let us know if you give it a try!

  121. Ryley says

    Hi, I want to make this recipe for a family that is gluten free, egg free and refined sugar free. I am wondering if I can use Xylitol instead of coconut sugar? Will it work to replace the coconut sugar or will it change the recipe too much?

  122. oriya levy says

    I made the recipe exactly as written and it came out perfect. On the top of the cake i put whipped cream made of coconut ? cream. And fresh strawberries ?

  123. Sara Ronken says

    Another wonderful vegan recipe from Minimalist Baker! I had never attempted to make a cheesecake before (I heard they were notoriously difficult to get right) even before I went vegan, but this was incredibly easy to follow and it came out perfectly! I used a round 9-inch metal pan because that’s all I had available and mixed everything in my Cuisinart food processor. I tasted the filling just as the instructions say to do but didn’t have to adjust a thing. My only note is that I could’ve waited a bit to start the crust after beginning the cashew soak, because I hate having the oven on or hot longer than necessary (it’s not eco-friendly), but that could’ve just been poor planning/timing on my part. Bottom line, it was delicious and easy as pie! XD

    • Support @ Minimalist Baker says

      Hi Kate, That should work well without modifying the recipe! Other readers have done so with success.

  124. Alison says

    Yum, this is sooooo good! No one will believe it’s vegan! I served it with blueberries, next time I’m going to add chocolate chips instead.

    Thanks for another great recipe!

  125. Maddi says

    I made this the other day for a birthday dinner, and it was an absolute hit!! My non plant based friends even said it is better then the real thing. Will be definitely making this for many more occasions so delicious!!!

    Maddi

  126. Alexandra Norman says

    If I wanted to modify this to contain vegan white chocolate how much would you recommend adding? Or would you reduce the quantity of any other ingredients to allow for it? I’m desperate to recreate a baked white chocolate and raspberry cheesecake you see!
    Thank you,
    Alexandra

    • Support @ Minimalist Baker says

      Hi Alexandra, we wonder if maybe you could reduce some of the cashews and/or coconut cream? But we aren’t sure! Let us know if you do some experimenting!

  127. Deyan says

    I’m sorry to report but this recipe is simply unnecessarily complex for a vegan baked cheesecake. First of all I assume you have to have a 500 USD blender to get all the cheesecake cream cheese layer blended as my normal Kenwood food blender did not manage to nicely blend and turn the mix into a cream. I don’t understand why there is such a complex mix of lemon, maple syrup, arrowroot starch….I’ve used many of your recipes but this one really just doesn’t cut it. I would not recommend giving it another try, sorry!

    • Support @ Minimalist Baker says

      Hi Deyan, sorry to hear that was your experience! A high-speed blender is necessary for getting the filling creamy, but it doesn’t need to cost $500. The one we link to is much less than that and you can also buy refurbished models or find them at thrift stores for even less. We find a high-speed blender to be a useful tool in our kitchen for many recipes, but we understand it’s not for everyone. Wishing you better luck with the next recipe!

      • Georgie says

        I’m so excited to make this for my dad for Father’s Day! However I react to any kind of oats and was wondering what the best substitute would be for the base?

        • Support @ Minimalist Baker says

          Hi Georgie, we haven’t tried it, but maybe try sunflower seeds or buckwheat groats? Let us know how it goes!

  128. SHELLEY D WARNICK says

    I’d like to substitute dates or date paste for coconut sugar because tough-to-shop. Any suggestions, tips on how to do so? ty

    • Support @ Minimalist Baker says

      Hi Shelley, we would suggest finely chopping the dates (or use date paste) as the blender can sometimes struggle to mix dates. Or you could also try combining all ingredients except coconut sugar in the blender and then transfer to a bowl and stir in the chopped dates. Hope that helps!

  129. Kari Highstead says

    I plan to use Terra (New Zealand company) cashew cream cheese for this recipe. Do I also need to add the raw cashews?

  130. Julia says

    The best cheesecake I’ve ever had, vegan or not! Tastes just like “normal” cheesecake, for lack of a better term.
    Would totally recommend if having guests over, especially if they are not vegan!

  131. Jen says

    Just started the vegan diet and I am looking for a substitute for cheesecake!

    I notice your recipe calls for a 9” loaf pan. Do you know what the area of your pan is (9×2, 9×3)? I want to make this in a 9” round and am curious how much extra I would need to make for it to work out as a cake.

    Typically when making a cheesecake I’ve always used a water bath. Is that not necessary with this recipe? Do you think it would help with an even consistency? Do you have any recommendations on temp alterations if I try it?

    Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      A water bath isn’t necessary here! As for pie pan size, a standard 9-inch should be fine. I used a loaf pan to make the slices thicker. But a pie pan should work!

  132. Mrs. Rum says

    This was excellent! I was having guests for dinner, one of whom is gluten-free and dairy-free. I opted to make it without the crust, and doubled the filling – using a larger dish. I made a dairy-free lemon curd to serve alongside.

    My 13 year old son loved it even before he knew it was dairy free, and my guests loved it too, so that feels like a win to me! Thank you!

  133. Julie says

    This was DELICIOUS!! I’ve been wanting to do a dairy free cheesecake for a long time and this was a great first recipe. I followed the recipe to a T and added a berry sauce to top it off. Brought to a birthday party and tons of compliments were given. My cheesecake liquified a bit – almost separated- when I first pulled out of the oven after about 55 mins, and I was really nervous it was ruined, but it set perfectly. I will definitely be saving this recipe!! Thank you

  134. Ariel says

    Loved the Cheesecake filling. I also used a premade crust. (purely cause laziness lol) I followed the recipe exactly except for the maple syrup. I noticed I only had 1/3 cup so for the other half I used 1:1 simple syrup I had on hand for making cocktails. (This seems like a good place to add different flavors to me. I could have added some ginger simple syrup or raspberry. I make a lot to practice mixology.) It came out great! Taste nice and lemony. I also used half of kite hill and half trader Joe’s. (Due to the fact I hated kitehill on bagels, needed to use it in something) I then baked it at 375 for 50 minutes. I read the recipe incorrectly. The end product was still SO GOOD. It didnt burn but the crust is a deeper brown. I can only imagine it being even better cooked at the correct 325.
    Thank you for this amazing recipe ! I will try making it on the instant pot next.
    * if you dont want a prominent lemon flavor I l’d say cut back a little on the zest, but I loved it the way it is.
    * I also tried making this in my ninja flip food processor first and it was still extremely grainy after blending, so I transfered to vitamix I think you need a high power blender for the smoothness. At the end mind looked like real cream cheese filling. I’ve only been plant based for about 2 months so I still remeber cheesecake from Thanksgiving a few months back lol

  135. court says

    Hi Dana! I want to make this but I want to make sure I get it right. After cooking the crust, do I cook the cheesecake mixture and crust together? The crust won’t burn?

    • Support @ Minimalist Baker says

      Hi Court, it doesn’t burn. But if you’re concerned, you could bake the crust slightly less! Hope that helps!

      • court says

        This recipe is AMAZING. I added matcha to 1/4 of the cheesecake filling and did a matcha swirl. it tastes just like traditional baked cheesecake just like you said AND it’s gluten allergy friendly WOW. Thank you so much!!!!

    • Cindy Diamond says

      Hi, have you or anyone tried this recipe in the Instant Pot ?
      Would love to know how and if it works!
      Thank you ?

  136. Muffin says

    Thank you Dana for the recipe! I’ve made this recipe well over 10 times now. Possibly the best around when it comes to taste and texture. Cashew can be replaced by a full brick of firm tofu, just make sure to drain it first. I’ve made variations of this recipe as well, one of my latest was espresso flavored, where you add one table spoon of instant coffee and three tablespoons of cocoa powder.

  137. BRIGITTE HALL says

    Hi, trying to make this but my question is:
    At the part when you put the crust in the dish and cover with parchment, pat down with a glass and then bake….. Do you leave the top parchment on to bake? Or take that off? It isn’t clear…

  138. Karrah says

    This recipe was AMAZING! I have made it several times, I substituted coconut yogurt for the coconut cream and used an almond cream cheese. Best plant based recipe I have seen in a long time. I have played around with different nuts for the crust (macadamia and coconut flakes) even added peanut butter powder for the peanut butter cheesecake version. I can not thank you enough for this recipe-fool proof!

    • Support @ Minimalist Baker says

      Hi Maria, that should work! We would say just slightly less baking time. Let us know how it goes!

  139. Yvie says

    Delicious! I’m going to a super bowl party today and I’m usually the only vegan, so I need to make sure I have food for myself. Whenever I bring my own food, my goal is to make sure everyone is surprised at how delicious vegan food is.

    I made this last night and just sliced it up. I personally omitted the coconut oil from the filling and did a graham cracker crust instead. This is absolutely delicious and creamy and I can’t wait for my family to try it tonight!

  140. Lauren says

    Hi Dana!
    I am not fond of maple syrup, I just can’t get past the taste. Is is possible to substitute it with raw agave? Thank you!

  141. Paulette Wagner says

    I would really like to make this but I cannot use cream cheese. What can I use for cream cheese substitutes for a dairy free diet and someone who will not eat tofu? I was going to try ricotta cheese, goat cheese, or maybe blending the two of them together. Thoughts?

    • Support @ Minimalist Baker says

      Hi Paulette, we would say maybe a nut-based dairy-free cream cheese (such as Miyokos) would be the best alternative. Hope that helps!

  142. Chris says

    When I made it as chocolate cheesecake in an 8-inch springform pan I also baked it at 350 degrees until the center was almost done and the outer part had cracked a bit.

  143. Chris says

    I used this recipe to make a chocolate cheesecake I’ve been pining for. I made a crust for my springform pan from toasted pecans, cocoa powder, coconut sugar and melted Earth Balance. I left out the lemon juice and zest and added melted chocolate chips, cocoa powder, a little espresso powder (and enough almond milk to make it blendable) to the filling. Best dessert I’ve ever made!

    • Anneka says

      How much of the cocoa powder, espresso, and melted chocolate did you add? I want to make this recipe for my family, but they are more chocolate dessert people so I was trying to figure out how to make it chocolatey without ruining the consistency. I’ve never made cheesecake before!

  144. Ashley B says

    I just made this for my mom’s birthday. Sooooooooo delicious!!! I swapped the lemon for a meyer lemon and ohhh it’s so good. They were out of vegan cream cheese so I swapped it for Toffuti sour cream. I’m glad I doubled the recipe because everyone is coming back for seconds. It’s so creamy and taste better then the Cheesecake Factory (everyone else thinks so, too). No one would guess it’s plant based. Thank you so much for the recipe!

  145. Lisa says

    Have you ever tried making this in a Instant Pot? I would love to adapt this to using a springform pan and a Instant Pot.

    Thank you

  146. Anna says

    An absolute home run. I used Kite Hill Almond Cream Cheese and Native Forest Organic Coconut Cream. Really made sure my cashews got a good long soak in the boiling water. Maybe my favorited “whole food”ified dessert. I think good results here are dependant on carefully following the recipe! Not as much of a “dump and blend” like other raw vagen desserts but totally worth the TLC!

  147. Lisa Lorah says

    I’m confused. I made this cheesecake twice and both times were disasters! The crust keeps coming out greasy and my cheesecake never cooked right and it is brown colored. It fell down after it cooled. It looks nothing like the one in the photo. I wanted to make it for my sister in laws. One with a gluten allergy and the other with a dairy allergy. I’m known as “the baker” of the family. I can’t get this cake to turn out right! What am I doing wrong? I followed everything to the letter. I’ve re-read the entire recipe multiple times and can’t figure out were I went wrong. I would gladly give it a better rating if you can tell me where I went wrong so I can try again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! The crust can be a little tricky. Maybe try this recipe instead next time. As for the filling, did you change anything? Would love to help troubleshoot!

  148. Idaho2OC says

    Did not change much of anything on this, with the exception of leaving out the lemon zest, I figured the lemon juice was going to make it tart enough after reading through the comments. My non-vegan girlfriend called it one of the best cheesecakes she has ever eaten, vegan or not. I added a caramel sauce made from the leftover coconut cream on top along with some very ripe banana to top if off. I would totally make this again. Next time, I will experiment a little more with the flavors, both pumpkin and peanut butter sound divine.

  149. Shakilya says

    I used a pre graham crust and therefore, missed the instruction to turn down to 325 degrees. So it looks like cornbread. It’s still setting right now but the piece I took is still soft moist and creamy-like. I’ll stick to this one and make another at the right temp later. So thankful for this recipe

  150. Jon says

    I made this in a tart pan, covered it in a cranberry glaze and decorated with crushed biscotti. (Not vegan). We are mostly plant based but not vegan but the tart could easily be decorated with something else liked sugar frosted cranberries to make it fully vegan. This is our Christmas dessert. If it is half as good as it looks, we will be very excited. Thanks for the great recipe!