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.
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?
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!
Suzanne says
Thank you so very much for your very helpful information and quick response!
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?
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.
So glad it worked out, Jahnavi! Thanks for sharing!
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 :)
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
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 :)
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!
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.
Lovely! Thanks for sharing, Madeleine!
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.
Yay! So glad you enjoyed it! Thanks for sharing!
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.
I’d suggest merging this recipe with this pumpkin one!
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.
Thanks for sharing, Jessi! So glad you enjoy it!
Noah says
For the crust, I’m wondering can substitute rolled oats with flaxseed. Also, can I replace maple syrup with honey.
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!
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.
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
Oh that sounds awesome! Maybe use this recipe for inspo.
Chelsie Bryant says
This was so good! Everyone loved it and said it tasted like the “real thing”
Yay! So glad to hear it! Thanks for sharing, Chelsie :)
Marilyn says
If I made these into cups using muffin tins, how long do you think they should bake for?
Hi Marilyn, we’d recommend baking them at 350 for just 15 minutes.
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 ://
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!
Vernita says
How long did you bake the cheesecake for?
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…
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?
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!
Toni says
This was so good – thanks so much. I used to love cheese cakes, now i do again :)
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!!
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!
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!
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!
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!
Not that I can think of besides slightly less baking time :D
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!
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!
Ooh, that blueberry sauce sounds incredible! So glad everyone enjoyed it, Larissa! Thanks for the lovely review! xo
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!
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!
Helen says
Is there a reason you use a blender and not a food processor? Just curious if food processor works just as well.
a food processor *can* work, but it doesn’t tend to get the filling as creamy.
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?
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!
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!
Hi Amber, that should work well! Let us know how it goes!
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?
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!
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 :)
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
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!
Thanks for sharing, Jamie!! So helpful!!
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.
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!
Shir says
This cake was amazing! Nobody could even guess it was vegan. Thank you!
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
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.
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!
Thanks for sharing, Jennifer!!
Wen Kauffman says
Hello,
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.
Thanks,
Wen
That should work! Let us know how it goes!
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
What about cornstarch or tapioca starch? I’m not sure how potato will work.
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!
That should work, but we haven’t tried it! I don’t see why it wouldn’t though. Let us know how it goes!
Sarah Burnstein says
I don’t even know you, but this makes me so happy to hear!!!
Susan says
Are the measurements the same for a springform pan?? Thank you!!
Depending on the size, yes. A standard size should work!
Cindy says
What is considered a standard size, 8 or 9 inch?
I’d say 9, but 8 should also work.
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?
You can use a springform pan, we just didn’t have one!
Jenine says
Can you keep this crust raw????
that should work, but it tastes better baked!
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.
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!!
Hayley says
Can I make without lemon?
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!
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!
Howard says
I love this recipe. Would it also be ok to blend everything in a food processor?
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!
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.
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!
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!
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!
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?
Hi Hope, one idea is that the pan could be too large. Hope that helps!
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. ?
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!
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.
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!
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!!
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!
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
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!
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.?
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!
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!
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.
Thank you so much for the review, Lori! We’re so glad you enjoyed this recipe! xoxo
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
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 ?
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?
mary says
Me too!! Not sure what went wrong???
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!
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!
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.
Thanks
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.
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!
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!
MJ
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!
Emily says
I made this before Christmas and haven’t stopped thinking about it since… absolutely love all your recipes. Thank you !!
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
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!!
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!
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.
Sue says
Made this in a springform pan and added a vegan chocolate ganache. So good….
Kayla says
can I ask what you used to make your vegan ganache?
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?
I’d recommend baking them at 350 the whole time for just 15 minutes.
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!!
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 :)
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!!!
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!!!
Cathy Bohlen says
Have you ever used goat cheese in place of cream cheese?
We haven’t, nope!
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.
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!
Kate Whorton says
Can I use a springtime pan to make this? If so, what size do you recommend please
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
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.
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.
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!!
Lalita says
I wonder if I can bake this recipe in a regular round cake pan?
Yes!
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 :)
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.
Thanks for sharing your modifications, Samantha! We are glad you enjoyed it :D
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!!!!!
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!
Gina says
Would a food processor work or a regular blender if I don’t have a high speed blender? Thank you so much!
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?
Thanks,
Susan
Yes I think that is a good call, Susan!
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.
Yay! We’ll be sure to check it out, Todd :D
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.
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.
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!
Haley says
If you have a sensitivity to nuts – is there anything you can sub the cashews and almonds for?
Hi Haley! See our Recipe FAQ for ideas (linked above).
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?
Yes! I think that would work well, Daniela! Let us know if you give it a try :)
Estela Todd says
Hi! Cannot wait to try this but just curious why a loaf pan and not a pie pan? Thanks!!
You can use a pie pan!
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!
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?
We haven’t, but if you experiment with it please report back!
Meagan says
Hi, I am wanting to do the same! Did you try the xylitol? If so, did it work?
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.
Dawn says
Can I use regular rolled outs instead of gluten free??
yep!
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?
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!
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.