It’s here! It’s here!
Authentic, baked, vegan, gluten-free cheesecake! And it tastes like real, true cheesecake (no lie)!
I’m so happy I could dance (and I totally did).
If you’ve followed the blog for a while now, you know I have a thing for cheesecake:
7-ingredient Vegan Cheesecake
Peanut Butter Cup Cheesecake
No-Bake Chocolate Cheesecake
Pumpkin Cheesecake
White Chocolate Lemon Cheesecake
Hubba.
I love all of these recipes, but they’re all raw and leave me partially unsatisfied when I’m craving a real, true baked cheesecake.
I once ran a half marathon and then went straight to Cheesecake Factory and ate a giant slice of their white chocolate macadamia nut cheesecake. So TRUST ME. I think I know what “real cheesecake” tastes like (and this is it!).
This recipe is not only delicious and insanely close to the ‘real thing,’ it’s also simple, requiring just a blender to make! Plus, there’s no water bath involved like a traditional cheesecake, simplifying the process even more.
In other words, this truly is an easy cheesecake that just also happens to be vegan, gluten-free, and refined-sugar-free.
Hello, thank you, I’m Dana, you’re welcome.
The base is an adaption of my new go-to almond-oat crust that ends up tasting very reminiscent of graham cracker crust!
And the filling is a mixture of cashews, coconut cream, and vegan cream cheese. I tested other varieties but found that this combination yields the absolute best texture and flavor.
I hope you all LOVE this cheesecake! It’s:
Insanely creamy
Perfectly sweet
Slightly citrusy + tangy
Rich
Satisfying
& Like the real thing!
Make this cheesecake, because, well, you must! It would make a great one to have around for special events, like graduations, cookouts, bridal showers, baby showers…pretty much every occasion you can think of.
The best part is it’s baked, so it can sit out at room temperature for hours without melting like frozen, raw cheesecakes. Another win!
If you try this recipe, let us know what you think! Leave a comment, rate it – it’s super helpful for us and other readers – and don’t forget to tag a picture #minimalistbaker on Instagram! We’ve LOVE to see what you come up with. Cheers, friends!
Easy Baked Cheesecake (Vegan + GF)
Ingredients
FILLING
- 1 cup raw cashews
- 1 cup coconut cream*
- 8 ounces vegan cream cheese* (Toffuti is best, or Kite Hill brand // see notes*)
- 1 Tbsp arrowroot or cornstarch
- 1 tsp pure vanilla extract
- 2/3 cup maple syrup
- 1 Tbsp melted coconut oil (for extra creaminess)
- 2 tsp lemon zest
- 1-2 Tbsp lemon juice
CRUST
- 3/4 cup gluten-free rolled oats*
- 3/4 cup raw almonds*
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar (plus more to taste)
- 4-5 Tbsp coconut oil (melted)
Instructions
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8 inch baking dish // adjust number/size of pan if altering batch size) with parchment paper. Set aside.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Remove lid and add melted coconut oil, starting with 4 Tbsp (60 g // amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.
- Bake for 20 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).
- Wipe high speed blender clean. Once cashews are soaked and drained, add to the blender along with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice. Blend on high until very creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, or maple syrup for sweetness.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
- Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn’t all look liquid – only the center should jiggle.
- Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
- To serve, lift out of pan with parchment paper and cut into bars or triangles. (I carefully cut off the very end pieces because they weren’t as creamy as the center pieces.)
- Enjoy as is or with coconut whipped cream and fresh berries. Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.
Video
Notes
*I would not recommend trying to substitute the vegan cream cheese for anything else. It’s essential to get that creamy, cheesy texture in this recipe.
*Readers have reported Violife vegan cream cheese does not work well in this recipe.
*For all other substitution questions (including oats and almonds), see our Recipe FAQ.
*Nutrition information is a rough estimate.
*Recipe loosely adapted from my Creamy Vegan Lemon Bars.
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.
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? :)
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!
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.
Thanks!
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!
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?
Hmm we are sorry to hear that, Meaghan! What brand did you use?
Meaghan says
I used Goya
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?
Thanks!
Hi Viv! Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.
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
Ac says
I would love to know how to make an instapot cheesecake :) this looks amazing!!
Nicole says
This recipe was delicious, easy to make & I can’t believe it’s vegan! Thank you
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?
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!
Miryl says
Can I use the Daiya soy free Chan alternative for the cream cheese? Can’t have soy…
That might work, but haven’t tried and can’t say for sure! If you give it a try, report back!
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.
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.
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
Leanne Faulkner says
Hey.
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
Yes, that should be ok!
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.
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!
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.
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?
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.
Thanks
It’s not necessary on this recipe. You can use a springform pan for easier serving. But neither are necessary!
Amy says
This was so yummy! How could I make this into a key lime cheesecake or pumpkin cheesecake? Thanks so much!
Hi Amy! We’ve got a pumpkin cheesecake and you could probably use these key lime pies as a starting point for cheesecakes! Hope this helps!
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!
Great changes, Elle!
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.
Hi Alice! It is not overly maple-flavored but you could try subbing agave nectar, or honey if not vegan. Hope this helps!
Alice says
I made them with half maple syrup and half light corn syrup and it came out delicious!
Glad to hear it!
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!
Of course! Just bake in a small springform pan lined with parchment paper. Baking time will vary depending on size. Good luck!
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.
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!
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!
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.
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!!!
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
Vivienne,
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!
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.
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.
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?
Jessica Cruice says
Has anyone tried subbing vegan yoghurt for the coconut cream?
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!
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 :-) !
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!
Anna says
Can I make this as mini cheesecakes?
Hi Anna! That should work!
Anna says
Will these turn out ok as mini cheesecakes?
I’m assuming the bake time would need to be reduced
Hi Anna! Yes just lower the baking time!
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.
Hi! You could try sunflower seeds!
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.
Thanks!
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
Hi Diane! Yes you can!
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.
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 :)
Corinne says
Trader Joe’s brand vegan cream cheese is the same as Veggie Go.
Lydia says
Has anyone tried making this ahead of time and freezing it?
_Vampire_Wrath_ says
Can i opt out the lemon?
christine says
Lemon helps with curdling and the tang that cheesecake has!
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.
Athena says
Can almond cream cheese be used as a substitute for the vegan cream (ie. Tofutti ) cheese?
Megha says
Hi,
Do you think I can sub the vegan cream cheese for normal cream cheese in 1:1 ratio?
Regards.
Hi! You sure can!
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!
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.
eri says
Hi ! i would like to make this recipe but i have allergy in every nut .. Can i replace it with coconut cream ?
See our Recipe FAQ for ideas (linked above).
Nat says
Can I use a 9×9 standard pie pan instead?!
Hi Nat! That should work!
Caki says
How did it go in the pie pan? I am about to try it with a spring form pan, kinda nervous!
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!!
Jessica Wright says
What can I use instead of the coconut cream and oil?
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!
Hi Angel! We wouldn’t recommend it, as that is a binder for the cheesecake!
Angel says
Thanks so much. I ended up substituting 3 tbsp rice flour and it turned out wonderfully!
Reggie says
So, you can use tapioca flour instead of arrowroot, and similar ratios?
Jerica says
Any suggestions on how I should alter the recipe to make it New York style?
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!
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!
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!
Agatha says
Hi,
Can wait to make this cheesecake. Do you think it will freeze well. We are driving 9 hours to our vacation rental and would like to bring it to share with guests.
Ags
Hi! We haven’t tried freezing it, but it looks like another reader has and had success with it!
loli says
hi, made this recipe and was great except that i got a burnt crust…
can i skip the pre baking of the crust? will something bad happen if i do ?
thanks for all you wonderfull recipes <3
Hi! We don’t suggest skipping it, next time either cut the baking time down or lower the temperature of your oven! Hope this helps!
Sam says
I made this and the base the first time turned straight to nut butter which was weird
Abby says
I’ve made this recipe twice now, once in a tin using the volume-based quantities, then in a round 9″x9″ round cake tin where I used the metric quantities and scaled the recipe up by 15%. Both came out brilliantly and I’ve served it to nearly 20 friends at a party and they were seriously impressed! The only difference with my version was I used brown caster sugar in the base instead of coconut sugar as it’s cheaper and coconut sugar isn’t always that easy to find. I’d like to try next time with honey as maple syrup makes it quite expensive but I’m not sure as I think the maple flavour adds a richness that is hard to achieve with other syrups. Also I think it was better second time around as I used the nutribullet to blend the cashew mixture (most of it anyway as it wouldn’t all fit! The maple syrup was added afterwards once it was all in a bigger bowl) instead of throwing it all in the magimix, and I think this made it come out a bit more smooth and silky so I’d definitely recommend doing that.
Dina says
Made this yesterday, was absolutely delicious! I used macadamia nuts instead of cashews & honey in place of coconut sugar as I’m not a vegan. The first vegan friendly cheesecake I’ve made that taste like the cheesecake we all know & love! Thanks for the recipe Dana.. :)
Annabel says
I just made this yesterday and enjoyed a piece today. You will not be dissapointed! The cheesecake is yummy and the texture is like “real” cheesecake. A winner! Instead of coconut cream I skimmed the cream off of 2 full fat coconut milk cans. It works!
Annabel says
Hi minimalist baker. I’m getting ready to make this cheesecake recipe. But I want to know if cream of coconut and coconut cream are the same thing. I found cream of coconut at my grocery store and its the stuff to make pina coladas. Is that the coconut cream you call for or is it something else?
Hi! It is not the same thing, ask at your local grocery store and they will be able to help you!
Helen says
Made this for my boyfriend’s birthday and it was amazing! I used a mix of almonds and walnuts for the base and topped it with candied lemon slices and coconut whipped cream! Neither of us are vegan but we were both really really impressed. Definitely will make this again.
Aine says
I’m wondering if I could blend a few Oreos in with this mixture of would that affect the setting?
Aine says
I just noticed someone recently asked the same! ?
I think that would work, but I wouldn’t add too much as you may start to notice a change in consistency and texture. Report back on how it goes!
Jan says
Oops, it was “Food Inc”. I hope to never touch cow food again!
Jan says
I am a 67 year old grandma, watched movies “What the Health” and “Food Matters” last week with my son, and we became vegan before the movies were over. Went shopping with list for this cheesecake recipe. Loved the cheesecake! Next time I will use Karo light corn syrup instead of maple syrup just because I prefer ‘pure cheesecake’ flavor.
Thank you so much!
Erin says
Could you add ground oreos to the mixture before baking?
I think that would work, Erin!
Mai says
I made this for a mix of vegans, vegeterians and meat eaters. They all loved it. Maple syrup isn’t available where I live, so I swapped with golden syrup. It works just as well.
Great recipe, and yes, very easy to make.
Claudia says
Hi,
I’m excited to try this recipe. However I’m not a lemony cheesecake fan. If I’d want to make it a vanilla one, how much more vanilla extract should I add?
Thanks for the the recipe! I haven’t had cheesecake for so long since I’ve gone dairy free completely.
Hi Claudia! I’d reduce the lemon juice but don’t remove it entirely. It provides some “tang.” Or, replace it with a little apple cider vinegar.
I’d recommend another tsp of vanilla, OR vanilla bean!
Liz says
Yummiest cheesecake ever! It is not going to last long in our home. Thank you for this awesome recipe; it was super easy to make! :)
idontreallyfeelcomfortablesharing says
can you use almonds instead of cashews? i’m making this for a friend who can’t have cashews
Kait says
PHENOMINAL! I have served this to plenty of “normal” food-only eaters..and they have no clue it’s dairy-free! I even get to eat this for breakfast on the go because it has so little sugar..why not?? A+++++ on this recipe! I have made it in a pie circle pan and a loaf pan..both equally good!
I made on with fresh blackberries it turned the most beautiful color purple!
Louise says
I’ve made this recipe several times. This recipe is such a crowd pleaser. I make it for non-vegans and they are always stunned when I tell them it’s vegan.
I make mine with half as much creamy filling because I prefer a different base to top ratio and I like putting some blueberries into the filling too.
Perfection.
RunningPath says
Okay, this is ridiculous. This tastes like real cheesecake. It is amazing. It is perfect. I’m in love.
I made a regular graham cracker crust for it because I really wanted as authentic a cheesecake as possible (and am not gluten free). I served it just as is, with no toppings. I really can’t explain how amazing this cake is. Thank you SO MUCH for this ridiculously perfect recipe.
Sasha says
This was amazing!!! I’m not a huge baker but I wanted to have a gluten free-lactose free cake for my birthday, and I love cheesecake. I made a strawberry-blueberry topping and I substituted the crust with a gluten free graham cracker crumb crust I made w/ coconut oil (I’m not vegan, just lactose intolerant and celiac). We bought a regular cake for our guests just in case they wanted something a bit more normal, but everyone ended up liking my cake better! I was hoping for leftovers but it was almost all gone!
Daniel says
And what do you think about putting canned blueberries on top? (I live in Israel and there’s not much fresh berries to go around)
Daniel says
Can I use a radial pan? If so- which size?
Mathilde says
Made it yesterday, in a springform pan! It worked amazingly. It was so freakin delicious, all the guests were impressed (“Wait what?! It’s vegan?!??!”… “hold on, there’s no gluten neither?! how can it be”) *proud*! Next time I’ll use a smaller springform pan though, so that the cheese part is deeper/higher (don’t know if this makes sense). So glad I tested this recipe out!
Melski says
This looks great, I have been looking for a vegan base to veganise Ottolenghi’s caramel macadamia cheesecake recipe for my boyfriend’s birthday so I can’t wait to try this! I have a question though: In the UK ‘coconut cream’ is sold in firm blocks for use in curries and things like that – is that what you mean here or are you referring to a cream substitute made from coconut – ie a liquid?
Not sure which to buy…
Many thanks
Mel
Mathilde says
I’ve done it yesterday using only the “fat” part of a coconut milk can that I had left in fridge overnight. It worked out great! This solid form must be quite similar as the one you’re referring to, so I’d give it a go :)
May H says
Hi,
I live in the UK. You can get COCONUT CREAM in the UK (it is a cream not a solid like CREAMED COCONUT).
You can get it from sainsbury’s and Tesco and am sure other places as well.
Dalia says
Hi Dana!
So excited about all your stuff., wanna be like that movie and try each of your recipes every week!
For the cheesecake, can I make it in a pie Pyrex bowl?
Misty says
Has anyone made this in a springform pan?
Hi Misty! Bake in a small springform pan lined with parchment paper. Baking time will vary depending on size. Good luck!
Amanda Donaldson says
Hi,
I’ve already checked the FAQ’s and can’t find an answer…can I use porridge oats instead of rolled oats? Or will they be too fine for the base?
Thanks,
A
Hi Amanda! I think that porridge oats would work as well!
Amanda Donaldson says
Worked a treat :) Took it to a dinner party of 12 where I was the only vegan. Thumbs up all round and even dessert of the year so far from a few pleasantly surprised cake enthusiasts!
Thanks for your wonderful (and simple!) recipes!
A x
So glad to hear, Amanda!
Emma says
Love this recipe! I’m a beginner baker so I’m always nervous about things turning out how they should. Mine didn’t look as beautiful as yours when it was done so I thought I was doomed… but it tasted amazing! I made it for my boyfriends birthday who is not vegan but really wanted cheesecake and was willing to let me try a vegan version. Thanks for a great recipe, will definitely make again!
Jen says
I made this last night as a Birthday treet for the BF. Neither of us are Vegan but I am trying to go vegetarian and cook more dairy free foods. Made quite a lot of mess, but it was super fun to make. Also I think the baking pan I used was a little bigger than ideal. I didn’t need to cook it for the 50 mins (about 40). It may have been slightly over cooked but it didn’t look burned. Hoping it tastes great!
caitlin smith says
Dear Dana,
Do you know if this cheesecake can be frozen without ruining the texture?
Thanks!
Ashley Copeland says
Hello Dana & Minimalist Baker Visitors –
I made this for my boyfriend’s birthday. I hadn’t baked a desert yet with cashews. He LOVES it and so do I! I am so grateful for this recipe & I encourage everyone to try it!
It’s delicious! I’m still in awe of how much it tastes like “real cheesecake”. Thank you, Dana! ??❤️
Barb says
Made this today for family dinner awesome!!
Even non vegans loved it!
Woohoo!
M. says
Hi! Anyone here has a good recipe for homemade Tofutti. Hard to come by where I live! Thanks :)
Deb says
Excellent! Made this cheesecake and my family and I all loved it! I followed the recipe exactly. Tasted just as good or better than conventionally made cheesecake. I will definitely make this again. Thank you
Crystal says
Thank you! My teen had been missing cheesecake from years ago when we were vegetarian. She was squealing with excitement over this! She said it tastes like cheesecake and I totally agree! She asked me to make it for her birthday. Welove it.
Marie says
I love this cake. Do you think I could add dark chocolate?
Yes! You could also use this one.
Benjamin says
I made this last night for a dinner party (of omni eaters and vegetarians) and they were dying over this. It’s really a simple and tasty recipe. My boyfriend says that it’s even better the next day. I was wondering whether you had tried this in a round springform pan? The only reason I can come up with for baking it in the bread loaf pan is to make sure the middle gets cooked. Is it possible to do this recipe in a round springform pan?
Rob says
I’ve made this a few times now. It’s incredible. Thank you.
Tara says
Wondering if this recipe would work in a spring form pan? Thanks for all of the deliciousness – kids and adults are huge fans of yours in this family!
Hi Tara! I have not tried using a spring form pan but that should work! If you give it a try, let me know how it goes! :D
eily says
I made this today(with a few changes, due to lack of certain ingredients). My changes may have changed the outcome a bit, but this dessert was pretty good. It reviewed from my friends that it was not as sweet as the normal cheesecake(which you can change), and was not quit as cheesecake like as expected. either way is still very good and rich. Also, i would like to note that the texture was very creamy and tasty.
Bernardette Arellano says
I made this for Superbowl and it was a huge hit. I made a quick sauce out of microwaved frozen raspberries and peach jam. I have a friend who hasn’t had cheesecake in 5 years because she has to avoid dairy and gluten. She was in heaven and ate two slices. Everyone said they would never have guessed it was vegan. The only thing I would change for next time would be to omit the coconut sugar from the crust and use a couple of dates instead. I found the crust to be pretty crumbly, didn’t hold together very well when slicing/serving.
Staci says
This is awesome. I made it for some Vegan Birthdays and they loved it.
Thanks for sharing.
Staci
Donna says
I have made these a few times and LOVE them for my son and I. I am curious if anyone has tried these in the Instant Pot. I wanted to make individual cups using mason jars and would love to know if this recipe would work for 30 min HP NR.
erin says
did you try it in the IP? If yes, how long on HP?
TIA!