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
4.79 from 257 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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  1. 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

  2. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  3. 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.

  4. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sonia, the lemon juice helps the flavor taste more “cheesy”, but you could certainly omit the zest. Let us know how it goes!

  5. 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!!!’

  6. 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 😻

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  7. 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 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We’d suggest slicing and storing in a sealed container. Then transfer to the fridge ~8-12 hours before serving. Hope that helps!

  8. 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.

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  10. 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 !

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Courtney, we’re so glad you enjoy this cheesecake! We have a graham cracker crust here. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  12. Sheilat says

    Hi,
    Can’t wait to make this! Do I need to keep the can of coconut cream in the fridge overnight?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheilat, If using coconut milk and scooping off the cream, that’s ideal for making it easier to scoop off.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  13. 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!!

  14. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  15. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  16. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoy it, Jess! Thank you for sharing! xo

  17. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica! We think this recipe does have a subtle coconut flavor, so if you don’t enjoy coconut you may not love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  18. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  19. 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… :)

      • 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?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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.”

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  20. 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.

  21. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  23. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  24. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • 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.

      • 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.

  25. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  26. 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 !!

  27. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  28. 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..