Easy Baked Cheesecake (Vegan + GF)


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


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
& 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
Holding up a slice of Easy Baked Vegan Cheesecake topped with lemon and raspberries
4.77 from 163 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



  • 1 cup raw cashews*
  • 1 cup coconut cream*
  • 8 ounces vegan cream cheese* (Trader Joe's brand, or Toffuti)
  • 1 Tbsp arrowroot or cornstarch
  • 1 tsp pure vanilla extract
  • 2/3 cup maple syrup (plus more to taste)
  • 1 Tbsp melted coconut oil (for extra creaminess)
  • 2 tsp lemon zest
  • 1-2 Tbsp lemon juice (plus more to taste)
  • 1/8 tsp sea salt


  • 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 Tbsp coconut oil (melted)


  • 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 8x8 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 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, 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).
  • Once cashews are soaked and drained, add to a high speed blender with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. 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, salt for flavor balance, and 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.


*If you can't have cashews, the next best thing I can recommend is subbing either macadamia nuts,or upping the amount of coconut cream to 1 1/2 cups and supplementing with 3/4 cup extra firm silken tofu (amounts as original recipe is written // adjust if altering batch size). I have not tested the recipe this way, however, and cannot guarantee the results.
*My favorite coconut cream is Trader Joe's 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 off the top cream.
*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.
*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 slices Calories: 534 Carbohydrates: 37.4 g Protein: 8.6 g Fat: 41 g Saturated Fat: 22.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 230 mg Potassium: 381 mg Fiber: 3.5 g Sugar: 21.9 g

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  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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

  7. 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?

    • Dana @ 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!

  8. 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!

  9. Jann says


    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.

  10. 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.

  11. Supriya says

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

  12. 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!

  13. 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!

  14. 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!

  15. 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.

  16. 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.


    • 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!

  17. Melissa says


    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.

    • 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!

  18. 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?

  19. 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 ?

  20. 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.

  21. 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!

  22. 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!!!


  23. 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,

    • 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!

  24. 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!


    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!

  26. 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?

  27. 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!

  28. 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!

    • Dana @ 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!

  29. 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!

  30. 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

  31. 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

  32. 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 ?

  33. 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.

  34. 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…

  35. 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!

  36. 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!

  37. 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!

  38. 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!

  39. 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.

  40. 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!

  41. 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!

  42. 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

  43. 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!

  44. 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.

    • Dana @ 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!

  45. 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.

  46. 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

  47. 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!

  48. sharon308 says

    Love this cheesecake! I have made it several times now and everyone loves it. I’ve had a few disasters along the way similar to other posters but have now perfected it. I have had the mixture split occasionally and/or be a bit grainy but have resolved these by – blending the nuts & other wet ingredients (not the lemon juice) in the nutribullet first, in a mixer beat the coconut cream & the cream cheese, then add all the nut mix and the remaining ingredients. It comes out nice and creamy and doesn’t split. I bake in a 9” round springform pan. It’s delicious!

  49. Britta says

    First cheesecake I ever made but certainly not my last! Great cheesecake flavour and the lemon was sooo good! I made this for 4 and was hoping for leftovers. No such luck.


  50. McKenna says

    Hi! I have lots of graham crackers that I need to get rid of so do you have any idea how many I would use for the crust in this recipe? Perhaps I just need graham crackers and vegan butter do you think? Thanks in advance.

  51. Lili says

    I have the filling all blended up and it does noot taste great. I followed the recipe exactly and it just tastes like the coconut cream
    How can I fix this?

    • Dana @ Minimalist Baker says

      Hmm, assuming you didn’t modify anything I’m not sure. I’d say go ahead and bake it. What brand coconut milk / cream cheese did you use? Are your cashews fresh?

  52. Natalie says

    I made this using agave instead of maple syrup and used a pre-made graham cracker crust and it turned out delicious! Only thing, maybe I added too much lemon juice, but it tasted a bit more like a lemon meringue pie than cheesecake. Either way, I will be making this again :)

  53. Momo says


    What would you recommend if you absolutely had to replace the vegan creamcheese with something else? Unfortunately there are no unflavored vegan cream cheeses available in my country, all of them have a savoury add-in of some sort, so they wouldn’t work for a sweet recipe like this. :( Do you reckon something like a vegan creme fraiche would work okay?

    • Support @ Minimalist Baker says

      Hi there, another reader mentioned replacing it with vegan creme fraiche with success. Let us know if you give it a try!

  54. Chloe says

    This sounds like the one I’ve been looking for! I’m wondering if you think I could blend the filling up and travel with it in a cooler? Would it still bake properly the next day once assembled? I’d like to make this on a trip, but don’t think anyone would appreciate me lugging a Vitamix ;)

  55. Vic says

    I’m going to make this For my Xmas day dessert. I’d really like to turn it into a peanut butter flavoured one. Would you suggest peanut flour or butter and any idea on amounts? Thanks!

  56. Talia says

    I used only 1/3 of maple syrup and it turned out delicious. I was ptetty shocked how similar to a cheesecakes this tastes.
    However, the oat/nut base didn’t really work for me. Would it be possible to substitute it for the date/walnut base of the Chai cheesecake? would it survive the baking?
    Thanks for the great recipe!

    • Support @ Minimalist Baker says

      Whoop! Thanks for sharing, Talia! We haven’t tried baking that crust but fear it might get too greasy/crumbly from baking. Let us know if you give it a try!

  57. Pat says

    I made the pumpkin version and added no lemon juice or peel. I put in the smaller of the recommended amount of pumpkin pie spice, 1 teaspoon I think. It was baked in a parchment lined 9 inch springform pan. After the cake was fully cooled I melted some apricot preserves and spread that around the top perimeter and a spot right in the middle of the top. Then I put fresh blueberries on top the preserves. The preserves were there mainly to keep the blueberries in place. We also made some coconut whipped cream to serve with it. Wish I could share a picture to show. It turned out great. Everyone loved it and no one could believe it was vegan and gluten free.

    • Support @ Minimalist Baker says

      That sounds incredible, Pat! Thanks so much for the lovely review! You can tag a photo #minimalistbaker on instagram for us to see the picture.

      • Pat says

        Wish I could. I have tried to sign up on Instagram but it never worked. Plus I don’t know how to navigate the site. Sorry.

  58. Judy Goodwin says

    I made this for Thanksgiving and it is a total WIN!!!! Very reminiscent of a peanut cheesecake that I made years ago only better!!! Easy and delicious. It was a darker color and had a nutty flavor. I baked mine in a 7 inch springform pan. Can’t wait to try more vegan recipes.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Judy. 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

  59. Laura says

    I made this in a spring form pan and it was delicious. Will be adding about 1/4 cup of cocoa power next time to make it chocolate.

    Also I may line the spring from pan with parchment or put a pan underneath as it cooks to catch drops.

    Yum and a perfect dessert for our plant based thanksgiving this year!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, 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

  60. Angelica Valdez says

    Hello I would like to make a 8 or 9 in round instead of a square cheesecake , would the oven degrees and baking time be the same ? Thank you so much !

  61. Aysa says

    I’m curious how to add pumpkin to this cheesecake. I know you have a pumpkin cheesecake recipe, but I see it doesn’t have the cream “cheese” (which is so nice and creamy) I make this recipe often, and everyone loves it, I would just love to add pumpkin for Thanksgiving. Could I slightly tweak some ingredients to add pumpkin?

    • Support @ Minimalist Baker says

      Hi Aysa, we’d say adding 3/4 cup pumpkin purée and 1-2 tsp pumpkin pie spice should add enough flavor! Let us know how it goes. It should bake the same.

  62. Rebecca says

    Followed this exactly …..but I used a pre made graham cracker crust. It was PERFECTION. my question is this, can I freeze this?

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it! Freezing should work- though we haven’t tried it and can’t say for sure. Let us know if you give it a try!

  63. Abby says

    I followed the recipe exactly except I used half the maple syrup (1/3 cup). My husband and 3 teenagers loved it and said they would never have known it was vegan. I thought it was decadently delicious and it totally satisfied my craving for cheesecake. Thank you for sharing this wonderful recipe!!!

  64. Alysha says

    No one who ate this thought it tasted like cheesecake BUT we all really liked it. I made this exactly according to the recipe. Texture was light and fluffy yet sturdy as pictured. The crust was tasty. It tastes good but it doesn’t taste like cheesecake, it’s just it’s own delicious dessert thing. Call it a slightly coconutty, slightly lemony, slightly sweet mousse on a nutty crust. There was nothing weird about it except the absurdity of someone saying it tastes like cheesecake. I will make it again.

  65. Steven says

    Hey, this is a great recipe. I’ve made some of my own modifications for it, and that’s why I’m posting here. I want to make one other modification, but I’m not sure whether or not it will work? I’d like a bit more control over the flavor of the recipe. While the lemon juice and zest provide the nice tang in the flavor, it definitely still tastes strongly of lemon.

    I’m wondering how important the fruit pectin is in the recipe. Is this something I could replace with a flax egg? Or would I need to buy pectin from the store? Are there other ways to add back the tang if need be?


    • Dana @ Minimalist Baker says

      Hi there. I’m not sure what you’re referring to with fruit pectin. That isn’t called for in the recipe. As for the flavor, you can always scale back on lemon zest + juice to taste.

      • Steven says

        Fruit pectin is a natural thickener which is often used in jellies, preserves, and jams. Some fruits, such as lemons, have a high amount of it and are added to other recipes for that thickening property. I wasn’t sure whether the lemon was in there just for taste or if it also served to help thicken.

        I’m considering using some regular old citric acid to replace the bite if I take out the lemon.

          • Steven says

            Will do. The other modifications I made were for the crust and some of the filling. I was having difficulty getting the Cashews to the perfect smooth consistency I was looking for (I didn’t soak them overnight, I assumed that as it was a softer nut than almonds that I wouldn’t need to.)

            So I got some cashew butter instead and pretty much replaced it 1-to-1. It was difficult for me to really comment on any flavor differences because the difference in texture was so drastic that I was focusing more on that. However, the flavor was great with the Cashew butter, so that was a successful alteration.

            I also did a vegan sugar cookie crust as I wasn’t a huge fan of the one in the original recipe. It turned out okay, but I think I’m going to end up using an almond flour shortbread recipe I’m familiar with instead. Just need to find a good vegan butter as I don’t have time to make my own before I need to use the recipe.

  66. Nare says

    This cheesecake is to die for!! I loved everything about it. I didn’t add lemon zest, but did add lemon juice & it was great. I made my own crust from gluten free/vegan graham crackers because that’s my favorite type of crust. The filling is insanely similar to cheesecake, I’ll be making this again & again. Thanks for the amazing recipe

  67. Nare says

    This cheesecake is to die for!! I loved everything about it. I didn’t add lemon zest, but did add lemon juice & it was great. I made my own crust from gluten free/vegan graham crackers because that’s my favorite type of crust. The filling is insanely similar to cheesecake, I’ll be making this again & again. Thanks for the amazing recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nare. 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

  68. Lani says

    I made this. It is very nice and creamy. I was worried that the coconut flavor that I tasted in the batter would give away the fact that it wasn’t a “REAL” cheesecake. However after I baked it, the coconut flavor went away. I give this 4.5/5 stars, only because it was a little too sweet for me. Next time I will make it with less sweetener.

  69. Nicole says

    How would I modify this recipe to make it a pumpkin cheesecake? I saw your unbaked/frozen pumpkin cheesecake recipe, but I’m not sure what I should alter when combining the recipes?

  70. Zander says

    I made this but attempted to modify for tarts using a muffin/cupcake pan with liners.

    What would be the right cooking time?

    Mine turned out bad this way.
    The problems I discovered:
    -I didn’t thin the crust out up around the edge of the liners.
    -the crust was too thick and burned on the bottom
    -not enough batter was poured in each because I assumed it would rise, it did not rise

    I’m going to try again tonight and make those modifications and use a cookie sheet of water to set the muffin pan in. Let me know any modifications I should do for tarts. Thanks!

    • Dana @ Minimalist Baker says

      Ah! Good to know – we haven’t tested it in other pans. But your modifications sound great! Let us know how it goes!

    • Steven says

      I adjusted the bake time down to 20 minutes for cheesecakes at this size and it seemed to work fine. That was still at the 325F temperature setting.

    • Support @ Minimalist Baker says

      Hi Kay, A standard size spring form pan should work well without modifying the recipe! Other readers have done so with success.

          • Suzanne says

            Thank you! Assuming I would still prepare the filling according to recipe in steps 7 through 9 with the exception of pouring it over the crust…I would just be pouring it into the pan. I’m thinking it would be helpful that since I’m not using a crust that lining the bottom of the pan with parchment paper would be a good idea to do before pouring, correct?

  71. Suzanne says

    Thanks for sharing these excellent recipes! Do you know if I can substitute a regular 7 or 9 inch cheesecake pan to make this instead of a 8 x 8 square pan? Also, can this recipe be baked and then frozen for a time?

    • Dana @ Minimalist Baker says

      I’d say a 7-inch cheesecake pan would be best! We haven’t tested freezing it, but I’m sure it would work! Let us know if you give that a try!

  72. Jahnavi says

    I love your recipes so thank you! I’m a bit worried about my cheesecake batter though! It’s so so liquidy. I definitely didn’t need to “smooth” it out when putting it in the pan. I plan on baking it longer but definitely not sure if it’s supposed to be like this…. anyone else have this experience?

    • Jahnavi says

      Trader Joe’s coconut cream used to come in a brown can and have some thickeners. Now it’s a blue can and just straight coconut and water. Could this be the reason?

    • Dana @ Minimalist Baker says

      Hmm, did you change any of the ingredients (e.g. coconut milk vs coconut cream)? Hopefully it will still bake up! Let us know how it goes!

      • Jahnavi says

        I baked it a little bit longer just in case and it came out great! I ran out of maple syrup so I used some coconut sugar which turned it a little more brown than yours. But it was totally delicious! I ended up cutting it up before the full 6 hr cooling time and it was still great.

  73. gabi says

    just delishishness !! a def must bake. we have all the vegan ingredients here down under in Australia so easy to make and …even easier to eat :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Gabi. 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

  74. Amanda says

    I’d like to make this for a friend, but he’s allergic to coconut – What would be the best subs for coconut cream and coconut oil in this recipe? Thanks :)

    • Dana @ Minimalist Baker says

      I’d say a thicker, homemade cashew milk could be subbed for the coconut oil (store-bought can be quite thin – use this recipe as a reference and sub more cashew for coconut). As for the oil I’d suggest avocado oil!

  75. Madeleine says

    I made a version of this earlier this week and it’s delicious!
    I made a lilikoi cheesecake, so subbed the lemon juice & zest for lilikoi juice, plus an extra tablespoon or two for a more intense flavor. To account for the extra liquid, I used slightly less coconut oil and cream in the filling.
    I also didn’t use a pre-made vegan cream cheese (we don’t have Trader Joe’s where I live and the vegan cream cheese I’ve seen here is SO expensive), but faked my own. I used 8 oz of firm tofu, blended with a tablespoon of apple cider vinegar, a teaspoon of nutritional yeast, and some coconut cream. The texture of the cheesecake came out great!
    My non-vegan partner loves it and has been happily eating it throughout the week :)

    Thank you for this great recipe!
    Oh, and I also used the coconut whipped cream recipe which turned out okay.

  76. Paopao says

    SoooooooooOOOOooOOo delicious. At first, when I saw that the batter was a little too water-y, i freaked out and thought it wouldn’t come out as good but do not fear friends, it might just not come out as thick as regular dairy cheesecake. It will still firm up nicely once it is cooked and refrigerated. I definitely doubled up on the crust recipe cause the crust is my fave part. Would make it again, love the lemon flavor of it!! My dad loved it on his birthday.

  77. Alexandra J says

    What would you need to change to make this into a pumpkin cheesecake? Imagine you would need to sub out some of the other liquids.

  78. Jessi says

    This is very good! Thanks for sharing.

    I was a little concerned that it wouldn’t turn out because the mixture was very liquidy and I wasn’t expecting to that. But it firmed up nicely in just 40 minutes, though I kept it in for 45 just in case.

    I overcooked the crust a bit, I did 8 or 9 minutes at the higher temperature but 5 would have been plenty. It has just a bit of a burnt taste. Other than that, this is pretty much perfect. I made it in a 9-inch round spring-form pan.

  79. Noah says

    For the crust, I’m wondering can substitute rolled oats with flaxseed. Also, can I replace maple syrup with honey.

    • Dana @ Minimalist Baker says

      honey for maple syrup is OK. Oats with flaxseed will make it taste too much like flaxseed. Maybe try sunflower seeds or buckwheat groats for better results? Let us know if you give it a try!

  80. Rosanna says

    I made this yesterday for today and it was delicious! I was unsure about the result since I had to use homemade vegan mascarpone and the filling seemed a little too wobbly, but it turned out so good that I didn’t have to add any toppings.

  81. Amanda says

    Do you have any suggestions for the crust non-gf? I’d like to omit almonds entirely and maybe use graham crackers instead

  82. Solange Fossati says

    I made this cheesecake being very optimistic, but it turned out a complete failure :( The crust became wet, so I tried to dry it out in the oven, resulting in the crust cooking. The cheesecake itself also did not set for whatever reason. I left it in the freezer for over 12 hours, and when I took it out, it began to melt and run. I was so excited to make this, but was very disappointed when the outcome was a total flop ://

    • Dana @ Minimalist Baker says

      Hmm, did you change any of the ingredients? I’ve never experienced the crust being wet and the filling should set up nicely. Let us know! We’d love to help troubleshoot!

  83. Colin Duncan says

    Let’s say I’m several hours away from Vegan Cream Cheese, Is there any way it can be made at home or substituted, even at a slight loss in that creamy texture? I have everything else – except Vegan Cream Cheese…

    • Dana @ Minimalist Baker says

      The cream cheese in this recipe does help it keep its form and adds more tang. But perhaps you could try something like this instead?

  84. Maria says

    This recipe was a time consuming to make, but the results were absolutely delicious! This is now one of my favourite vegan dessert recipes and I will definitely make it again.

    The only modifications I made was subbing canola oil for the coconut oil, and raw sugar for the coconut sugar. And I did not add any oil to the cheesecake mixture because it looked creamy enough (and tasted great).

    As suggested, I did taste the mixture before baking, and added a bit more lemon juice to get more tang. I served it with a homemade blueberry sauce. So good, thanks for the recipe!

  85. Jennifer says

    Do you think this work work in a spring circular pan? If so, what size would you suggest?? Do you have any good strawberry sauce recipe suggestions? Thank you!!

    • Support @ Minimalist Baker says

      Hi Jennifer, yes- a standard size spring form pan should work well! Other readers have done so with success. We don’t have a strawberry sauce, but do have a fruit compote that would be delicious!

  86. Chloe Barnes says

    Hi, I had a bad coconut experience and now the taste makes me feel quite ill – can you taste the coconut at all in the finished product? If so, do you have an alternative you would recommend? Thank you in advance!

    • Support @ Minimalist Baker says

      Hi Chloe, Though the recipe is not overly coconutty, you could try upping the amount of cashews and vegan cream cheese, but we haven’t tried and can’t guarantee the results! Let us know if you give it a try!

  87. Andreia says

    This recipe looks to die for! I was wondering if there are any changes that need to be made if I wanted to prepare this as mini cheesecakes? Any help would be great!

  88. liz crow says

    THird time making this recipe – always yummy! I use a spring form pan and the baking time is similar.

    • Kim says

      Hi there! I was wondering if it worked with a spring form pan – did you use the exact same amounts, and what size is your pan? Would appreciate an answer! Want to try it for my fathers bday this wknd!

  89. Larissa says

    This is THE best vegan cheesecake I have EVER made/had. Simple to make, and WOW tastes amazing! Creamy, great mouth feel, rich but not heavy like traditional cheesecake. I made a blueberry sauce for the top because I had a ton in the fridge that needed to be eaten and that made it even better! Everyone at the party wanted the recipe, and none of them were vegan except me!! Yay! I’m in cheesecake heaven!

    • Support @ Minimalist Baker says

      Ooh, that blueberry sauce sounds incredible! So glad everyone enjoyed it, Larissa! Thanks for the lovely review! xo

  90. Christie says

    I was wondering if you could substitute lemon with lime? Going to be making this on the weekend and I sure will update with the final result!

    • Support @ Minimalist Baker says

      Hi Christie, we haven’t tried it, but some other readers have done so with success! You can search the comments for “lime” for more specifics. Let us know if you give it a try!

  91. Helen says

    Is there a reason you use a blender and not a food processor? Just curious if food processor works just as well.

  92. Anna says

    I’m thinking of making this recipe this weekend, and I was wondering if it’s easy to add any fruit or something in the cheesecake?

    • Support @ Minimalist Baker says

      Hi Anna, adding fruit to the cheesecake filling would likely impact the texture. Depending on the fruit, it could end up more watery. If you do some experimenting, we would suggest adjusting the amount of liquid. Hope that helps! We would love to hear how it goes!

  93. Amber says

    Hello. I’m Amber. I haven’t made this recipe yet, but I was wondering if I could use agave nectar instead of maple syrup mostly because that’s what I have on hand. Anyway, I hope to hear back from you and can’t wait to try this recipe!

  94. Alyssa says

    Hello! I just recently went vegan and I used to make a really good pumpkin cheesecake. I know that you have an unbaked recipe but I was wondering you had any ideas on how to adjust this recipe to get it to be pumpkin flavored? Do you think putting pumpkin in the place of coconut cream would work?

    • Support @ Minimalist Baker says

      Hi Alyssa, we haven’t tried it, but would recommend the following adjustments: use 1/2 cup coconut cream, 3/4 cup pumpkin puree (not pie mix), slightly reduce the lemon, and then add pumpkin pie spice to taste. Also, if desired, you could replace coconut cream with coconut yogurt for creamier effect. Hope that helps! Let us know if you give it a try!

  95. Rachelle B. says

    Hi, I just made this this and it was delicious!! I used sainsburys own vegan cream cheese and less maple syrup/coconut sugar than the recipe stated. I didn’t have enough coconut oil, so used vegan butter (sainsburys own) which worked well in the base. I left it in the oven for 50 mins and it came out very dark, a toasted caramel colour, but it doesn’t seem to have affected the taste or texture! Thanks for this recipe, it’s great :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Rachelle. 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

  96. Jamie says

    This is my go-to traditional cheesecake recipe. I love it!!
    I’ve made it several times and experimented a bit, so I can confirm almond meal also works in place of the whole almonds in the crust.
    I made this for a friend with a coconut allergy. I used grapeseed oil in the crust, omitted the coconut oil in the filling, and used 8 oz of drained, pressed, firm tofu in place of the coconut cream. I add a bit of almond milk to make up for the reduced liquid, just enough to make it blend well in my Vitamix.
    Yes, this is a dense cake, and I like it that way. I also didn’t have cornstarch one time and used tapioca flour 1:1. Works just as well in case that’s all you have! If I want a “slice” of cheesecake, I make in a loaf pan. If I need to serve more people, I use an 8×8 pan to make cheesecake “bars” instead.
    Trader Joe’s vegan cream cheese works very well and is much more cost effective than other brands – if you have access to a TJ’s!
    Lots of flexibility with this amazing recipe!

  97. Jen says

    The only kind of cream cheese available to me in my area is Daiya. Will this work? I find this cheese always liquifies when I add anything else to it. Thanks in advance. Can’t wait to try it.

    • Support @ Minimalist Baker says

      Hi Jen, unfortunately we haven’t tried Daiya cream cheese and aren’t sure whether it will work! Our current favorite is Kite Hill.

    • Rae says

      Great recipe! Used daiya cream cheese instead. Comes out perfect every time. Have use pre-made crust in a pinch and it also turns out great!

  98. Yael says

    I made this recipe as you recommended in 8×8 pan. Very dispointed. The cake become extremely low, and looks dens and NOT fluffy the way it’s showed on the picture. And I am baking a lot. The only way to do it it’s ONLY in a standard loaf pan.
    Please correct the recipe, the ingredients are expensive the only mistake is the loaf pan

    • Dana @ Minimalist Baker says

      So, it’s definitely not meant to be fluffy. It’s dense. And the reason it was low was because it was baked in an 8×8 pan instead of the loaf pan, which is what’s pictured.

  99. Jennifer says

    I made this for my mom’s birthday yesterday, and it was phenomenal!! I substituted the coconut sugar for Demerara sugar, and I used quick oats instead of rolled oats (though, it did burn on the bottom—whether that was due to the substitution or my own carelessness is up for debate :P).

    My entire family loved it! I’m the only vegan in a family of cheesecake lovers, and they unabashedly complimented me on the cake, saying it tasted just like cheesecake, and heaped second servings onto their plates. I can’t thank you enough for this phenomenal recipe!

  100. Wen Kauffman says

    I’m from Edmonton Alberta and we have a cashew based cream cheese that is cultured and so tangy and similar to dairy cream cheese. Do you think that a nut based product would work? I’m not a huge fan of the tofutti because it’s a little plastic tasting.

  101. Valentina says

    Hello, what can I substitute for arrowroot starch? I don’t have that at home… Can I use potato starch? I’m hoping to make this tonight for my 2-yr old son! :D

  102. Kristen says

    Hi Dana! Could I make this ahead of time for a trip and freeze it? It would be fine to thaw out on the way but I’d love to make it ahead of time if you think it would still work. Thank you. Love you blog, book, and everything in between!

    • Dana @ Minimalist Baker says

      That should work, but we haven’t tried it! I don’t see why it wouldn’t though. Let us know how it goes!

  103. anne says

    HI there,
    This looks lovely and I’m about to try making it. I’m wondering why this is in a loaf pan instead of a round springform pan such as are normally used with cheesecake? If I want the round cheesecake look, can I use a round springform pan?

  104. Frenchieinthewild says

    Great recipe, but 7 ads on the page, that’s just crazy. I know you bloggers want to make money, but this is seriously off-putting.

  105. Alli says

    Absolutely amazing recipe! I tweaked by adding only about half the maple syrup, plus 1/4 cup lime juice to really cut through that sweetness and richness. I didn’t cover it during refrigeration, and only refrigerated for around 6 hours. The crust was a little over baked, but otherwise- taste, texture, presentation- nearly perfect. I am SO impressed! My vegan, GF mother loved it!!

    • Support @ Minimalist Baker says

      Hi Hayley, it won’t have the tang of cheesecake if omitting the lemon, but it would probably still taste good- just different! If you give it a try, let us know how it goes!

  106. Heather says

    THIS will be my third time making the cheesecake. It’s amazing!!! The first try I ate the whole thing in a 24hr period! I’ve missed cheesecake so badly, this was perfect. Now for Easter I’m making a vegan Cadbury Creme cheezecake with this recipe!

    • Support @ Minimalist Baker says

      Hi Howard, we don’t think the texture would become creamy in a food processor. A high-speed blender would be best in this recipe. Hope that helps!

  107. Anastasia says

    Love this recipe! Quick question, can I substitute almond meal for almond flour? Or should I just use pecans/walnuts instead? I don’t have almonds on hand and I am making the crust.

    • Support @ Minimalist Baker says

      Hi Anastasia, we think pecans or walnuts would work better (though you may need to reduce the coconut oil if using pecans). But in a pinch almond meal or flour might work- you may need to play around with the amount of oil though. Hope that helps!

  108. Dawn says

    Rather urgent question; son is making this for co-worker; my immersion blender died, would a blender or small food processor be best to make this-and most vegan recipes (I know that one-size doesn’t fit everything, but seeking the smartest solution) Thank you! We love your recipes, btw!

    • Support @ Minimalist Baker says

      We typically link in the recipe instructions whether a food processor, small blender, or high-speed blender would be best for the recipe. For this one, we recommend a high-speed blender. Hope that helps!

  109. hope neuman says

    I Love this recipe! I’ve made it three times, each time adding different flavors to the batter and different fruit toppings. I make mine in a springform pan but I get cracks on top. I cook it until it’s slightly jiggly in the middle but as it cools, it cracks, forcing me to cover it with a fruit topping. Has anyone else experienced this and know how to fix it?

      • Marcy says

        Try cooling it in the oven after cooking. Shut oven off, prop the door open slightly. Let it cool for about an hour. Sometimes they crack if cooled too quickly. Also could be just cooked a little to long. Dries them out. ?

  110. Libby says

    I made it for our daughters’ bday – I baked it a tiny bit too long, I think because it seemed liquidy still. I also put it into a tart pan so it was undoubtedly not as thick as the loaf pan. Because of that, I dressed it up with your chocolate coconut mousse (w/out the peppermint) and added chocolate chips along with raspberries for a border. The whole family loved it!

  111. Chloe says

    I have made this recipe numerous times. It has come out amazing everytime. It is so delicious and reminds me so much of traditional cheesecake. I always double this recipe since I have a giant family and a lot of people to share it with. It is super decadent and such a great treat. I do make adjustments when it comes to the crust depending on what I have. Instead of almonds I like to use walnuts since they are more affordable and work just as great. Sometimes I do also enjoy putting in some extras into the crust like coconut shreds, chia seeds, sunflower seeds, etc. The only other adjustment I’ll do is use less maple syrup then the recipe calls for. I’ll slowly add some in and then taste test it as I go to decide how much more I need. This is also a good base for different flavored cheesecakes. One time I even added espresso instead of lemon juice and lemon zest and it still came out awesome. Thank you for this amazing recipe.

  112. Stacy says

    We have a friend who went thru a bone marrow transplant and now has Graft vs Host Disease. He has been struggling to maintain weight and needs a gluten and dairy free diet. I made this cheesecake for him and he loved it! He ate some every day and was able to gain some weight back- his doctor was ecstatic. I’m now making this cheesecake weekly for our friend. Thank you for a great recipe!

  113. Hope says

    This was delicious. Smooth and creamy, just like the dairy versions. I topped it with a light pastry cream, berries and mint leaves.
    I have been looking for a baked vegan cheesecake because while the frozen cheesecakes are tasty, I wanted something closer to the original (and a cheesecake that I could eat when the craving strikes, without waiting for it to thaw). This recipe is it! Next time I will add a little more lemon juice and try a vegan Graham cracker crust. Thank you!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Hope. We are so glad you enjoyed this! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      • hope says

        Yes, so sorry! I noticed that after it posted but I couldn’t go back and change it. I did bring the leftovers into work and my coworkers were shocked that this was vegan!

  114. Rachel says

    Hey, wondering how you did the math on the nutritional facts. It looks like it should be 21g of sugar per servings —

    (24g of coconut sugar + 143g of sugar in 2/3 cup of maple syrup) divided by 8 servings = 20.9g

    • Support @ Minimalist Baker says

      Hi Rachel, our nutritional information is a rough estimate (see notes section on recipes for specifics about each recipe). When we calculate nutrition info, we use cups instead of grams in the software- so for maple syrup, 2/3 of a cup has 127.6 grams of sugar- we think that’s where the discrepancy is occurring. Hope that helps!

  115. Howard Brown says

    Hi there! I really enjoyed making this recipe. I wanted to ask how could I adjust the recipe to make it a chocolate cheesecake.?

    • Support @ Minimalist Baker says

      Hi Howard, we haven’t tried that so we aren’t sure if it would work, but you could reference this Chocolate Cheesecake recipe for ideas. Perhaps adding dairy-free dark chocolate and reducing the maple syrup would work? If you give it a try, we would love to hear how it goes!

  116. Sondra says

    I love this recipe! I have made it several times and enjoyed it even more so with time. My partner’s birthday is coming up and he loves PB and chocolate. Is there anyway I could modify this recipe to accommodate? Thanks and cheers!

  117. Lori says

    I’ve never left a comment on any food blog before, but Dana, your blog/recipes are the best ones out there and trust me I’ve looked and tried most of them over the 12 years I’ve been a vegan/vegetarian. This cheesecake recipe is so EASY and DELICIOUS. It tastes exactly like what I remember non-vegan cheesecake tasting like. Beautifully creamy and delicious. The crust really does taste like a graham cracker crust. You have done it again.
    I followed the recipe exactly. Used trader Joe’s vegan cream cheese and plain cornstarch. Had to bake it for 7 extra minutes. You were correct saying to bring up the crust the sides a bit which I forgot to do,. It was a little thick but that wasn’t a problem for me in the least. Believe me there will be a “next time” again and again for this recipe. It’s fast, easy, no crazy ingredients or instructions just pure enjoyment. Thank you for this recipe and all the recipes I’ve used from your blog and cook book. Please keep up the excellent work we all appreciate it. You’re a blessing.

  118. Liss says

    This is my go to vegan cheesecake recipe! I’ve been making it for a couple years now. Friends and family always love it <3

  119. Dj says

    So I followed this recipe to a T and while it tasted awesome, it was pure liquid. I tried three times and each time it was just liquid ?

    • Support @ Minimalist Baker says

      Hmm that is super strange. If you followed the recipe, that shouldn’t be happening.. I’m not sure what went wrong but am sorry that happened, DJ! I’m wondering if it had something to do with your coconut cream?

  120. Saira W. says

    I made this recipe as I recently had gotten Miyoko’s plain cream cheese and didn’t know what to make with it! I figured since Valentine’s day is right around the corner I would attempt this recipe… and it didn’t disappoint! For those that say the recipe separated, I would guess that you didn’t soak the cashews in hot water perhaps? I made sure my ingredients were at room temp, which might have prevented the separation that some people experienced. I did add a container with water to increase the moisture in the oven. My husband wanted to cut into the cheesecake last night, but luckily I was able to get him to hold off until this morning ( I intermittent fast so I personally haven’t tasted it yet!) He said it tasted light, flavorful, and super creamy! I will be serving it with thinned out raspberry jam and fresh raspberries! Thank you for a great recipe!

  121. Holler says

    I made this for a dinner party along with 2 non-vegan desserts and it was a hit! People loved it! I did substitute a different crust (7 ounces crushed speculoos cookies + 7 tablespoons melted vegan butter firmly pressed into bottom of pan, no pre-baking) and used a 9” springform pan. I baked for 50 minutes and that was a touch too long; would check at 45 next time for that pan size. It wasn’t a pretty dessert, perhaps because I baked it for a bit too long. I covered the top with thinly sliced strawberries and that looked/tasted perfect. Thanks for a yummy recipe!

  122. Kathy says

    Can I freeze this cheesecake. It’s Thursday and I want to serve it Sunday. Thought I’d get ahead of the game.

  123. Alicia McCarthy says

    Do you have a substitute suggestion for the cashews in the batter? Attempting to make it with no nuts. Tried blended canned white beans but it didn’t give it enough body.

    • Support @ Minimalist Baker says

      Hi Alicia! If you can’t have cashews, I would recommend upping the amount of coconut cream to 1 1/2 cups and supplementing with 3/4 cup extra firm silken tofu. I have not tested the recipe this way, however, and cannot guarantee the results. Hope this helps!

  124. MJ says

    Hi Dana,

    I work for allplants – an awesome b-corp helping to fuel the plant-based revolution!

    We love your recipes for your baked and Snickers cheesecakes so much that we have featured them both – along with the images – in an article about vegan cakes.

    We have shared it on our website and have, of course, credited you as the owner and linked back to your blog. Feel free to share our article too!

    Many thanks!


  125. Sarah says

    Absolutely delicious! I’ve been thinking about trying to make make a vegan cheesecake for a while and this exceeded all expectations! I’m in UK and replaced vegan cream cheese with a vegan creme fraise which worked well. A mixture of golden, maple and agave syrup worked a treat and I drizzled blueberries on the top. My non vegan sons agreed it was top notch, thank you and look forward to making it again soon!

  126. Emily says

    I made this before Christmas and haven’t stopped thinking about it since… absolutely love all your recipes. Thank you !!

  127. Bethany says

    Disaster. I bake all the time and follow these instruction to the T. Wish I could leave a photo of this horrendous mess. And be refunded for all the ingredients. Not to be rude. Just leaving this as a precoution for anyone considering making this. Daiya sells a cheesecake for about $12. If you make the sauce topping you can save yourself a lot of money and time. Had to toss. 0 stars

  128. Denise Denton says

    I made this yesterday for my family’s Christmas dinner, and it was a huge success!!! I had a teensy mishap with too much coconut oil in the crust recipe, so I just doubled the crust recipe (I wanted a bigger size cheesecake anyway), and added carob. I must say this recipe is VERY forgiving! I used a full 13 oz can of coconut cream instead of just one cup, eyeballed the maple syrup, and omitted the lemon juice and zest since I was making a flavored cheesecake and baked it in a 9″ X 13″ dish. It turned out beautifully and everyone absolutely loved it! I wish I could attach a photo. Thank you for posting your recipe!!

  129. Meagan says

    Hi, I just love this recipe! I have been makIng for every occasion for the last few years! I am a little skeptical about the tofutti nutritional value and did not like giving the tofutti to my young children. I have recently started making the cheesecake with coyo coconut yoghurt in replace of the tofutti and adding a little extra arrowroot. It is a lighter cheesecake like this but it still has that true cheesy tartness that this recipe guarantees, does not split and is still a crowd pleaser!

  130. Bobbie says

    I made this for a holiday meal but instead of an oat and almond crust, I used a bag of TJ’s gluten free vegan brownie crisps (and proceeded as per the recipe.) I used meyer lemon juice as well, and decorated with a bit of zest on top and some cacao nibs. Everyone, both carnivore and vegan alike, agreed this was the best cheesecake we had ever tasted.

  131. Kayla says

    I’m so excited to find a baked vegan cheesecake!! I’m hoping to modify this to mini peppermint cheesecakes (muffin tin size). what recommendations would you have for that? what changes in baking time?

  132. Dulce Chavez says

    I wonder if the maple syrup is essential to this cheesecake for flavor or can dates be used as a sweetener? I’ve seen some recipes that used dates and I want to try to make it with a natural sweetener such as dates. Do you have any suggestions about how I might go about doing that? Any feedback or suggestions are welcomed. Thanks! I can’t wait to try this recipe!!

  133. Eva Vincent says

    HUGE HIT with my non vegan friend who leases land to cattle ranchers.
    They told me it’s delicious and they can’t believe it’s vegan & gluten free :)

  134. Melanie Henderson says

    This recipe was absolutely AMAZING! The crust and cake itself held together so well. Baked perfectly. We used the Kite Hill brand of plain vegan cream cheese. We’ve been vegan for close to 3 years now and this is the first time we’ve had a baked vegan cheesecake. We made it for a Christmas family gathering (which had more non-vegan people than vegan) and every single person was raving about it! More than one person went as far as to say that it was the best cheesecake they’ve ever had! Thank you so much!!!

  135. Melanie Henderson says

    This recipe was absolutely AMAZING! The crust and cake itself held together so well. Baked perfectly. We used the Kite Hill brand of plain vegan cream cheese. We’ve been vegan for close to 3 years now and this is the first time we’ve had a baked vegan cheesecake. We made it for a Christmas family gathering (which had more non-vegan people than vegan) and every single person was raving about it! More than one person went as far as to say that it was the best cheesecake they’ve ever had! Thank you so much!!!

  136. Wendy says

    Amazing cheesecake! My husband developed a severe allergy to eggs and milk protein (cow, sheep and goat- poor guy) about 5 years ago. He really misses milk and eggs, and substitutes are usually “meh”. For thanksgiving I made the family a cheesy, egg filled pumpkin roll, and I decided to make your vegan cheesecake for my husband. O M G… it is SO good! All the dairy and egg eaters were eating the cheesecake too!! After I made the filling, I tasted it like you suggested and decided to add a little more maple syrup, a little more lemon juice and a tiny pinch of salt. Thats the only thing I changed, and those changes were very minor and not necessary. Definitely make sure you own a good blender so you can get the filling nice and creamy smooth. It really is an amazing cheese cake. I’m going to make it again, and perhaps next time we’ll have left overs so I can try freezing some.

  137. Lauren says

    I was wondering if including any fruit would change the recipe drastically. I really would love to try sweet potato cheesecake but I’m not sure how much to add and if the maple syrup needs adjusting. Thanks!

  138. Stephanie says

    I made this for a dinner party tonight. I’ve never made a cheesecake before so I was a little nervous. Wow, it turned out fantastic! It was easy to make and the flavor was really delicious! I divided out a thawed bag of blueberries, strawberries, raspberries & blackberries from Trader Joe’s for the topping. I can’t wait to make it again! Thanks for the recipe. Love your site

  139. Kris says

    I have been to pastry school, and I’ve never made a vegan dessert in my life. My aunt asked me to bring a vegan dessert to Thanksgiving this year, so I texted a friend who has lots of experience with vegan cooking and baking, and she recommended this recipe. I’m not going to lie, I was skeptical. Well, I guess you can say I’m a convert! I was shocked at how good this was, I can’t stop eating it, ha ha! While its not the exact creamy tang of cream cheese cultures, there is some definite chemistry afoot here in the way these ingredients combine to create a creamy tang all its own. I’m fascinated now, and have had a whole new world of baking opened up to me, thank you.

  140. Gillian says

    Dana! Your cheesecake was perfect. Thank you for making this recipe. EVERYONE at my birthday party loved it and found it to be more satisfying to have then traditional cheesecake. Thank you for your hard work! :D No modifications needed, other than adding strawberry sauce on top of the cheesecake when serving.

  141. Liz says

    Wow! This is so good. I can’t believe it. I have missed cheesecake so much but nothing I tried came close. This crust is so much like graham cracker. The cheesecake is so smooth and delicious. My 7 yr old licked the blender clean after I poured the filling in the crust. Thank you!!

  142. Todd Boley says

    I made this yesterday. Super easy, ridiculously easy. I used a ten inche spring form pan, followed directions and came out great. Hoping to see a pumpkin version of this. I bought extra of all the ingredients already :)

  143. Samantha Austin says

    I am incredibly DELIGHTED with this recipe. This is the most authentic, vegan cheesecake recipe I’ve ever had. Waiting for the cheesecake to set overnight was a true test of willpower. I’m planning to cook down some strawberries and add them as a top layer to this cheesecake.

    I did make a few modifications –
    -I found that the lemon was not as tart as I’d like, so I added a few splashes of lime juice to the mix.
    -I only added 2 tbsp of coconut oil to the crust, and supplemented the rest with water until the consistency was correct.
    -Instead of using 1 cup of coconut cream, I just used full-fat coconut milk from a can. I started by skimming off the top layer of cream, and then I kept scooping until I had a full cup. It didn’t change the recipe at all.

  144. Ilana says

    I really don’t like the flavor of coconut. Any tips what I can use instead of the coconut cream? Can’t wait to try it otherwise!!!!!

    • Support @ Minimalist Baker says

      Though the recipe is not overly coconutty, you could try upping the amount of cashews and vegan cream cheese, but we haven’t tried and can’t guarantee the results!

  145. Susan says

    Look forward to trying this recipe. It looks delicious.
    Do you think if I made it in a 10” spring form pan with glass bottom I would need to increase the recipe, maybe to 1 1/2?

      • Todd Boley says

        Hey Susan! I made this last night in an all metal 10 inch spring form. I followed the recipe, and got definitely a thinner cheesecake. The taste and consistency are spot on though, and it made 20 small, really nicely portioned slices. I have pics on my Instagram @theveganchurchcookbook.

    • Todd Boley says

      Hey Susan! I made this last night in an all metal 10 inch spring form. I followed the recipe, and got definitely a thinner cheesecake. The taste and consistency are spot on though, and it made 20 small, really nicely portioned slices. I have pics on my Instagram @theveganchurchcookbook.

  146. Elia says

    Mine as well. I had white specks all over. Tasted good but looked horrible. I used Daiya cream cheese which is coconut based rather than tofu based. I am wondering if that is why. I also made the mistake of using roasted raw cashews. When I baked it came out very greasy.

  147. Tamar says

    Thank you for te recipe. I made half of the recipe to try if it was good. A reviewer said she made the cream cheese with cashews. Because i also don’t have Tofutti i tried the same but we didn’t like the tast, it was to cashewy. I recommend to use (vanille) soy yoghurt or quark if you don’t have cream cheese like me. Now the taste is so much better!

  148. Daniela Martinez says

    Hi! My friends are always asking me to make these non-vegan cheesecake bites that I used to make before I became vegan and I am looking forward to sharing a vegan version with them so that they can stop asking me for the other ones haha! Could you make this cheesecake recipe individually sized, using a muffin tray?

  149. Chelsea says

    I was so impressed with this recipe! I didn’t want to do a raw vegan cheesecake you have to freeze and thaw so I was happy to find a baked version. I didn’t have coconut cream and unfortunately my can of coconut milk wasn’t separated so I ended up dumping the whole thing in and hoping for the best! It still came out great but a little flat. Excited to try with the cream next week. I made with a springform pan and topped with raspberries and lemon zest!

  150. Cristina says

    I’ve been on a sugar-free diet for 7 months, and would love to make this cake for my birthday coming up next week. Have you’ve tried this recipe with xylitol or stevia?

  151. Laura says

    This was sooooo good and sooooo easy!
    I used a glass loaf pan and I ended up baking it about 5 extra minutes. It was still jiggly but at the recommended time it was still very wet in the centre. For serving, I cut off the ends and put them back in the fridge for later and served the centre of the cake to my guests with fresh strawberries on top. So lemony and delicious everyone loved it. My husband and I ate the two pieces in the fridge the next day and they were even better, the flavours really melded together after sitting longer. I will definitely be making this again.

  152. NC says

    Whenever I make this cake it turns very golden brown on the top and seems a little overbaked. I’ve tried decreasing my oven temp and baking it for less time. Any ideas?

    • Support @ Minimalist Baker says

      Hmm it sounds like your oven is running on the warmer side still.. While the edges should appear golden brown and there should be some browning on the surface, it definitely shouldn’t be overcooked. I would watch it closely next time, decreasing the time further, if need be!

  153. Cindy says

    I made this for my son’s graduation party. I made individual size with the muffin tin and cut baking time down to 15 minutes. I made two more variations to the recipe. I made a blueberry version by adding 1 1/2 cups of frozen blueberries and a chocolate version by adding cacao powder. I substituted agave nectar for the maple syrup and made my own gf graham cracker crust. Every body loved them and my daughter in law took some to people that want to go vegan. I am making another batch right now before my son eats the gf oreo cookies that I got to make the crust with.

  154. Sarah says

    Many thanks for this great recipe, it turned out really great even with replacing some of the ingredients. I substituted the coconut cream with coconut yogurt and the coconut sugar with brown and white sugar and a bit of coconut milk. Next time I will not bake the crust separately as it got a bit too baked.

  155. Laura says

    I want to make this recipe but I don’t want to use coconut cream. Could I substitute the coconut cream with the same amount of silken tofu or soy yogurt? :)

    • Support @ Minimalist Baker says

      Hi Laura! We haven’t tried and can’t say for sure if that would be successful, but report back if you give it a try!

  156. Parinita says

    Hi Dana!
    This looks absolutely delicious, I CANNOT wait to make it!
    The only thing though is I live in India and sadly we don’t get maple syrup here. And neither do I have brown rice syrup etc, I only have honey but I’m afraid the taste of that might be too strong.

    Do you have any ideas?
    Please let me know soon.

    • Support @ Minimalist Baker says

      I think honey would work, Parinita! You can always add less if you feel that it would be too strong. Let us know how it goes!

  157. Meaghan says

    This was an expensive failure, for me :-( I followed with no substitutions and it was a boiled mess. I can only think that the issue was the canned coconut cream, it must have had too much water content. I would suggest doing the option of buying the coconut milk and skimming the cream off the top. Can you think of any other reasons why it might have boiled?

  158. Viv says

    I’ve made this recipe so many times over the past few years and love love love it! Everyone who tries it is always amazed when finding out it’s vegan. I try different toppings for a change each time, tonight it’s been covered in chocolate peanut butter caramel!
    I know that the cake freezes well as I’ve frozen it in the past, but was wondering if you know how long it would last in the fridge?

    • Support @ Minimalist Baker says

      Hi Viv! Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.

  159. Casey Foggitt says

    Your recipes have been such a blessing! I found that eating Vegan and Gluten Free made my Eczema disappear when doctors told me I’d be on steroid creams or shots for the rest of my life. Every recipe I’ve tried has always turned out amazing, so thank you!

    This one though… wow! I made it for my husband’s Birthday yesterday and I think we were both shocked at how much it actually tasted like real cheesecake! I made a mock turtle topping with “caramel sauce” made from dates and water, melted vegan chocolate and roasted pecans… IT WAS FABULOUS! <3

  160. Chelsea says

    Hi! So I have some people in my life that hate coconut : ( Do you have any suggestions for a coconut cream substitute in the recipe?

    • Support @ Minimalist Baker says

      Hi Chelsea! Though the recipe is not overly coconutty, you could try upping the amount of cashews and vegan cream cheese, but we haven’t tried and can’t guarantee the results!

    • Support @ Minimalist Baker says

      That might work, but haven’t tried and can’t say for sure! If you give it a try, report back!

  161. Annie says

    This was the best cheesecake I’ve ever made. And I’ve tried a few in search of the best DF/GF version! My kids–who were a bit leery due to prior attempts–were skeptical at first but then pleaded for seconds and thirds. Hubs loved it too. We served it with raspberry sauce (TJ’s raspberry jam, heated) and it was LOVELY. This will be a go-to for special occasions. A beautiful and tasty blank slate for all sorts of delicious toppings. I baked mine in a 8 in. round tart pan with removable bottom lined with parchment.

  162. Frankie Clark says

    I had to leave a message to tell you how delicious this recipe is! I got lazy and bought some vegan chocolate biscuits to use as the cheesecake base though. I made this for Easter and my whole family (all meat eaters) was impressed! Definitely going to make this again.

    • Support @ Minimalist Baker says

      Yay! We’re glad you enjoyed the recipe, Frankie! If you can leave a rating on the recipe, that would help us a lot! :D

  163. Leanne Faulkner says


    I used the 4 tbsp’s of oil for the crust and found it wasn’t enough, added one more and it went very liquidy. I cooked it for a bit longer to dry it more and then patted it dry with some kitchen towel a few times which seemed to help. Will it be ok? I’ve just covered it to let it cool for 6 hours and hoping for the best!! Thanks. Leanne x

  164. Anna says

    Made it yesterday and it’s absolutely dreamy. I used Kite Hill cream cheese as I like it’s ingredients the best. This cheesecake didn’t have any of the weird aftertaste that sometimes baked vegan cheesecake can have. I truly believe that non vegans would notice a difference if they didn’t know it’s vegan.

    • Anna says

      Wow made a spelling error – I believe non vegans WOULD NOT notice a difference from traditional cheesecake.

  165. Ellise says

    Hi Dana! I am looking forward to try this recipe for easter and i was wondering if you have ever tried putting nutrional yeast ? If so, was it given that bit of cheesiness a regular cheesecake has or is it better without? Thank you!!!! :-)

    • Annie says

      Oooh. That would make it too savory, I believe. We ate this tonight made as listed in the recipe and it was perfect. The lemon juice and zest makes it tart enough and the creaminess from the coconut fat and cashews is perfection!

  166. Diane Velez says

    I made this for my birthday and really liked it a lot. I’m not much of a sweet tooth but did want a little something. I’m not Vegan but am Paleo and have made fantastic strides in my appearance and overall health since changing my diet. This fit in perfectly and was a real treat, not just an “ok” substitute.

  167. Marlene High says

    Help, please!
    I made this and it turned into a sort of solidified syrup. I made two, and put one in for a longer time, but it was only a little more solid and neither one was creamy. The taste was good, but as my vegan daughter said, “It’s delicious, but it’s not a cheesecake.”
    I did make these changes, so if any of this is the problem, I will try again.
    –No lemon zest (I had no lemons)
    –Cornstarch instead of arrowroot.
    –Pie pan instead of loaf pan.
    Any ideas?

  168. Dan Bittner says

    I’m going to try this this week. Just wondering why the recipe does not call for the use of a springform pan (?) and water bath ? I’ve always made ‘traditional’ cheesecakes and this will be a first for me. Feedback appreciated.

    • Dana @ Minimalist Baker says

      It’s not necessary on this recipe. You can use a springform pan for easier serving. But neither are necessary!

    • Elle says

      I made this cheescake but a passion fruit mango version instead and its delish. I simply added 2/3 cup of each and one more tbsp of arrowroot to make it more stable. You can probably just add about a half cup lemon juice and about a 1/4 tbsp of lime zest. If you can find key limes, which are small and round and extremely juicy i think it would be even better!

  169. Alice says

    Does the maple come through in the taste? I’d like to make this perhaps with corn syrup or thick simple syrup so I don’t have to use so much maple since it’s expensive, but I’m worried it will affect the taste if the maple is balancing with something else.

  170. Mindi says

    Hi- will this work in a springform pan just as well? Looks and sounds delicious but I want it to present like a standard cheesecake.
    Thanks so much!

    • Support @ Minimalist Baker says

      Of course! Just bake in a small springform pan lined with parchment paper. Baking time will vary depending on size. Good luck!

  171. Helen says

    I made this lastnight (I definitely didn’t have it for breakfast…..) It’s absolutely delicious. I used light brown sugar in the base as I had no coconut sugar and slightly less maple syrup in the filling (that was just to suit my personal taste!) nicest baked cheesecake I’ve ever had. Love your recipes.

  172. Tracy Gonzales says

    This was amazingly good! I made this along with a traditional cheesecake for a birthday dinner, and it definitely holds its own. The crust recipe is so good I may switch to it for my regular cheesecake. Thanks for sharing!

  173. Renee says

    Hello!! This is my first recipe review because this recipe definitely deserves it. I’m a new vegan and the hardest part is letting go of cheesy goodness! I have to be honest… I was super skeptical that vegan cheesecake could turn out well, but my curiosity got the best of me and I had to try it. SO GLAD I DID! It’s astounding how well this mimics a good ole’ fashioned NY cheesecake… and it’s much healthier for you! My non-vegan bf said it was one of the best cheesecakes he’s had (although he’s biased).

    Some notes: I live at 7000ft, so I only put in 1/2 cup of syrup and I might put in even less than that next time. During baking, it looked awful! There was oil bubbling everywhere and I spooned at least a tablespoon off the top. Maybe I’ll have to put in a little more arrowroot next time? Despite that, it came out sooo good and I may have snuck a slice for breakfast ;)

    Thank you so much for sharing this recipe! YUMMY!

  174. Sharon says

    I tried this recipe for a dinner I was catering. I needed a vegan dessert and cheesecake was on my list.
    I made a couple of changes-omitted the lemon zest and used 1 cup coconut sugar instead of maple syrup. The coconut sugar made the cheesecake caramelized so I added a apple topping. It was a bit hit, very creamy and vegan decadent. Thank you for sharing this recipe.

  175. jennifer says

    I made this for a non vegan friend and she loved it! Well, so did I!! Can’t wait to make it again. The crust was great and the cheesecake was moist and great flavor. The first bite would have a bit of a coconut taste (slight) but after that it didn’t. I am not a huge coconut flavor fan, so this was my biggest worry. I actually kept tasting the batter to be sure it was right before pouring it in, and had a hard time stopping!

    I am planning to make it again and wanted to make it chocolate this time. Any ideas on how to accomplish that? I was thinking of using cacao powder and adding a bit more sweetness if needed. I am going to make a peanut butter sauce to put on top if I can get the chocolate part right.

    Thanks for such a wonderful recipe!!!

  176. Vivienne says

    Unfortunately the vegan cream cheese the recipe calls for was not available, so I substituted Daiya cream cheese. It curdled when being mixed and the fat separated when being baked – maybe because it’s coconut based?. The flavour of the end result was good, but it looked like melted pizza cheese. I will try this recipe again if I can find the right cream cheese.

    • Marlene says

      Another reviewer said she tried it with homemade cream cheese and had excellent results. She said to Google recipes. I did NOT try this with this cheesecake, but it is a delicious cream cheese. I had my daughter do a blind taste-test it against the Trader Joe’s, and she said mine was better and more like the real thing. And SO EASY! Three ingredients.
      Good luck!

  177. Krystle says

    I made this for Christmas and it was absolutely the best vegan cheesecake I’ve ever had!! Everyone loved it! I made a strawberry syrup for topping, legit.

  178. Santana Perea says

    Um- so when you say coconut cream you mean use only the hard cream? Because my can of cream had the liquid too…..so I used it and now everything is a soupy mess. I don’t think it’s going to work out :(

    • Leah says

      I cannot use Tofutti cream cheese because I cannot tolerate all the bad oils in it. I don’t know the ingredients of Trader Joe’s vegan cream cheese.

  179. Coby Kinnear says

    Hi I just attempted to make this recipe and the mixture ended up rather watery. I follow the recipe to a T except for using a different brand of cream cheese. It doesn’t seem right wondering what to do?

  180. Kristyna says

    WOW! Another victory in the baking department. I was nervous to make this recipe because I have never made a cheesecake before. After much patience and meticulously following each instruction I woke up to a beautifully chilled and set vegan cheesecake that is blowing the minds of my non vegan family! The flavors really come together post fridge time, thoroughly impressed and will be making this again soon!! Thank you!

  181. Judy says

    Thank you soooo much! I have been craving cheesecake but my gluten and sugar issues have blocked me. I made this for a Christmas party. I wanted to make it more festive so I put it in a pie plate (2 actually as I doubled it). The crust got a teeny bit overcooked – might have needed more coconut oil – but it was a big hit! I wanted it to be a little sweeter and more fun so I put homemade cranberry sauce on one of them and Trader Joe’s Raspberry fruit spread on the other. Delicious! Can’t wait to try other recipes :-) !

  182. Asuka says

    Hi Dana,

    I made this for my daughter’s b-day. She is allergic to nuts, so went with your suggestion: upping the amount of coconut cream to 1 1/2 cups and supplementing with 3/4 cup extra firm silken tofu.
    It was perfect! Thanks so much!

  183. Kaitlyn says

    Is there any way of making this recipe nut free? I would like to make one for my boyfriend but he’s allergic to nuts. He’s also lactose intolerant too which is why I’m seeking this vegan recipe.

  184. Paige says

    Hi Dana!

    I’ve tried several of your recipes so far and they’ve all been a great success! Every year I make a bailey’s cheesecake for Christmas dinner and I was wondering if you think I could make it work with this recipe? This will be our first vegan Christmas and I want to make my husband his favourite dessert haha. Bailey’s does have an almond milk Irish cream now, or I’ve also found some recipes online.

    If you think it would work, are they any ingredients that I would need to alter to account for the extra liquid? I usually only need 1/2-3/4 cup of Irish cream.


  185. Diane says

    Can I bake this in a spring form pan? Your photo is in triangles like the cheesecake came out of a springform pan and not a loaf pan. Thanks Diane

  186. Kathy A says

    I made this tonight and it’s absolutely wonderful. I’m so excited that I can have cheesecake again but with out all the dairy and sugar. I’m in heaven. I had extra cheesecake mixture so I made 8 little ones in a silicone muffin pan as well as in a glass pie pan with parchment paper. I just made more crust mixture. I used the whole can of coconut cream and a 12oz bag of cashews instead of a cup of each and it worked great, I just added a heaping tablespoon of the arrowroot.

  187. Laura says

    Hi Dana!! I can’t have soy and a lot of pre-made vegan cream cheeses include soy protein. Is there an alternative you could recommend? I’m not averse to making a substitute :)

  188. Diane says

    A friend made this and brought it to my house. It is unbelievably delicious! It takes exactly like cheesecake, and with a similar texture. It’s got a lot of fat and is an indulgence, not a health food, but it’s vegan and gluten free! I highly recommend it as a treat for special occasions.

  189. Paras says

    I’ve made this cheesecake 3 times now, and it has come out perfect every single time! It is virtually idiot proof! If someone with baking skills as terrible as mine can make this, anyone can!

    It is the best cheesecake I have ever had in my life – vegan or non vegan. I highly recommend this recipe to all!

  190. Christine says

    Really amazing. I looked up cheesecake recipes a long time ago, came across your raw recipe, and didn’t like it. I thought I would never have a good cheesecake again. But I had no idea you had a baked one. This recipe is really fantastic. I used tofutti cream cheese and made a graham cracker crust. This tastes just like a cheesecake! (Minus the heavy feeling afterwards and coat of cream in your mouth). My mom said it was “perfect” and the sister asked if she could devour another slice. You could easily serve this without anyone knowing it’s vegan. A very solid cheesecake recipe.

  191. Ash says

    Hello, I’d like to make this on Saturday night, but I live in Singapore and the entire island seems to be out of vegan cream cheese. I know the recipe says no substitute, but does anyone know if this recipe will work if I make my own cream cheese? Also, any good recipes for vegan cream cheese? Thank you!!

  192. Angel says

    Hi Dana (or anyone else who has baked this), do you think it would be OK to omit the cornstarch or is it crucial for the taste/texture? Thanks!

  193. Victoria says

    I added cacao powder to this one and it turned out so so well! I love it so much, it´s my new to go cheesecake recipe. Thank you!

  194. Becca ball says

    So…I tried this with soy free vegan cream cheese, and it never solidified. I’m about to throw it in the trash. Is soy based cream cheese the only way this will work? I’m craving cheesecake but not able to eat it due to a colic-y, possibly allergic baby. Please help!

    • Support @ Minimalist Baker says

      Hi Becca! You could try looking into finding a soy free cream cheese. Daiya has one, or you can also find recipes online to make your own!