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.
Antonia Sattler says
Is there an alternative to the oats for the base? And could I live the coconut sugar out? Or maybe an alternative for that too?
Hi Antonia, you could try a mix of 1/2 almond meal and 1/2 GF flour blend for the oats. But we haven’t tried that and can’t guarantee it will work! For the coconut sugar, we’d suggest either brown sugar or maple syrup, adding more dry ingredients as needed. Let us know if you try it out!
Anna says
I first made this with Tofutti and it turned out amazing, best cheesecake I’ve ever had. Now I’ve moved countries and no more Tofutti available, so used Violife, I generally like their cheeses so thought it wouldn’t be any problems.. Well.. What can I say – I should really have read the comments before making it! (I usually do, but since I’d made it before I didn’t think I needed to..)
Maybe you should put a warning against using Violife in this recipe?
It is so oily, and never settles. After 1.5h in the oven I soaked up tons of oil with paper towels, then another 15 min in the oven, still very oily, will see how it is in the morning after the fridge. So disappointed I didn’t check first, now I’ve wasted so many expensive products (I made two .. and the time and energy.. ) I could just cry! NO fault of the recipe though, with Tofutti it’s divine.
Oh no! We’re so sorry it didn’t work out with the Violife cream cheese! That’s a great idea to add a warning. Thank you for the suggestion!
Alex C. says
Excellent recipe!
My first baked vegan (or non-vegan) cheesecake and it was a big hit.
I followed the recipe exactly except for the crust. My husband doesn’t like being bossed around by recipes which did not serve him well with a batch of vegan chocolate chip cookies that came out crumbly. So instead of tossing them I used them as the crust for this cheesecake with a little added coconut oil. It worked!
I look forward to making this again with the written crust recipe. Thank you!
Ooo – love that creative crust! Thanks so much for the lovely review, Alex!
Brienne Burbank says
Looove this! I used some psylium instead of full
Starch. Added pumpkin and less oil. Also mixed coco oil with vegan butter (a cheat, 1 reason used less) and dates in crust and cashews in crust with less oats. Either way the base being this recipe is absolutely flawless as mentioned before!
Yay! Sounds delish. Thanks so much for the lovely review, Brienne!
Anika says
Made this for my fourth time tonight, it’s flawless! I let it sit for at least 24 hours however, it’s the best at about 48 hours (perfect for making this ahead on busy schedules). I top it with simmered raspberries.
I use Miyokos cashew milk cream cheese (we are soy free).
Woohoo! We’re so glad you enjoy it, Anika! Thank you for sharing! xo
Ian Hoxworth says
I did this without the cashews (allergy in the household) and used orange instead of lemon and topped it with a sweet potato pie filling recipe I like and it was AMAZING!
That sounds incredible, Ian! Thank you for sharing!
Angelica Merritt says
I will swear by this recipe for all of my days . It’s made my cheesecake loving , lactose intolerant self happier than Can be both times Ive made it. But, i wanna make it into a pumpkin cheesecake. Gonna test out an experiment, but if anyone reads this and has tried (failed or success) feel free to comment away with suggestions.
Aw, we’re so glad you enjoy it, Angelica! xoxo
Paula Smith says
Hi, I also wanted to make it into a pumpkin cheesecake! Was it a success? If so, how much pumpkin did you add?
Anahera Parata says
I made this cheesecake this evening using coconut milk, and peanut butter in the base (as I didn’t have almond) I added more raw cashews to the filling as was using a larger dish and it’s turned out delicious! My oven run hotter so it probably could’ve come out at 45mins, I use the metric convention (hello from New Zealand) and made a raspberry’jam’ to go on top. I’ll use a smaller dish next time so it resembles a true cheesecake however the flavour is amazing thanks so much for the recipe I’ll be making it again for sure.
Thank you for sharing your experience and modifications, Anahera! We’re so glad you enjoyed the flavor! xoxo
Alysia says
Really delicious! The cheesecake set so well and was enjoyed by non-vegans too. I didn’t realize I was out of almonds so I used hazelnuts for the crust.
Woohoo! Love to hear this, thanks so much for the review and for sharing your modifications, Alysia! So glad everyone enjoyed!
Iyla says
Hi, I wanted to try this recipe out, but I didn’t want to use a vegan cream cheese that wasn’t meant for baking. I was wondering what kind of vegan cream cheese you used to make this wonderful cake?
Hi Iyla, we like Tofutti, Kite Hill, or Miyokos. It doesn’t need to specifically be a type for baking. Hope you love it!
Sandy says
Could regular granulated sugar be used in place of the maple syrup?
Hi Sandy, we haven’t tried it that way, but it should be okay. Or if you have another liquid sweetener (such as agave), that would be best. Hope that helps!
CJ says
Not the biggest coconut flavor fans over here so I was just wondering how strong the flavor of coconut is from the cream? Thanks :)
Hi CJ! We don’t think that the coconut flavor is too strong, it is slightly noticeable but not overpowering. Hope this helps!
Margaux Andrews says
This was delicious but I think I let it set for too long. It was probably 11 hours total – what’s the best length of time to set in the fridge? Thank you!
Hi Margaux, 11 hours shouldn’t be too long. It should last in the fridge up to a few days.
R says
Hello! Could I replace the coconut cream with normal, dairy cream?
Hi! We haven’t tried with that modification, so we’re not sure how it would turn out. It might not be quite as thick. Let us know how it goes!
Sophie says
Made this cheesecake for my mums birthday. Baked german cheesecake was her favourite before going vegan and she LOVED THIIS!! The filling tastes so similar to the german one and the crust is delicious! I made a quick raspberry coulis and melted some chocolate to pour over and it was DIVINE
Aw, yay! We’re so glad to hear it, Sophie! The raspberry coulis and melted chocolate on top sound incredible! Thank you for sharing! xo
Nancy says
This was the first time I wasn’t fond of a recipe from your site. I bake it in a 9X9 pan and had extra batter. The crust was still too thick (in my opinion) for this size pan. And the flavor of the cheesecake just had something missing or was off. I can’t really describe it. Maybe it was the brand of coconut cream I used.
Oh no! So sorry this was your experience, Nancy. Thanks so much for sharing your feedback with us. We like using Savoy or whole foods 365 brand for the coconut cream, if that helps. Let us know if we can help trouble-shoot anything!
Jessica says
I can’t wait to try this delicious cheesecake today, thank you for the recipe! I’m just curious to know if I can use more coconut cream in place of cashews? Thank you!
Hi Jessica! We haven’t tried it without the cashews, and they do help with the structure of the cheesecake, but it could work! Perhaps increase the arrowroot/corn starch to 2 Tbsp instead of 1 to help it firm up? Let us know how it goes!
Kelly LeSage says
This was delicious! I made this for my birthday for my non-vegan family, including my husband who is a meat-and-potatoes super picky eater. He said this was the best dessert he’s ever had! I even forgot the coconut oil and it still ended up very creamy. I made a strawberry sauce to go overtop which goes perfectly with the cashew flavor. I called it cashew cream cake so my husband would at least try it. Ha!
Woohoo! We love to hear that it was enjoyed by all. Thanks for the lovely review, Kelly!
Shanelle says
Hi
Is there any substitute for coconut oil?
Hi Shanelle, the next best options would be vegan butter or a light-flavored olive oil. Hope that helps!
Jess says
Hi! I’d like to make this but in a muffin tin because I’d like to try different flavors. Would I have to change anything like the bake time or temperature? I did see your mini recipe too, but I was going to start with this one because I’m trying to impress my non-vegan diehard cheesecake fan parents, and I saw this one is the most authentic tasting!
Thank you!
Hi Jess, we’d say same temperature, but probably reduce the bake time by half. Let us know how it goes!
Yvon says
Hi Jess!
Just wondering what you did and how it turned out?? Any suggestions?
Valerie G. says
I must admit, I really wanted to believe all the great reviews, but I was skeptical. I’ve been stuck with some pretty inedible things before (from other websites). And guess what? It tuned out great! The crust was perfect, and the filling delicious with just the right consistency and acidity. My vegan daughter loved it. Even my cheese-loving husband said “this is a keeper!” High praise indeed, and well-deserved. Thank you!
Yay! We’re so glad you and your family enjoyed it, Valerie. Thank you so much for the lovely review! xo
Jess Westlake says
Omg!!! Game changer recipe. I love this recipe. The base is amazing. I changed tofu to goats curd ( delicious) and added blueberries in too. This recipe is everything it says it is and more. I have since used the base to create df, gf caramel slice and more. Thank you so much!!!
Woohoo! We’re so glad you enjoyed it, Jess. Love your creativity with it! Thank you for sharing!
George says
This recipe is amazing. I have made it on several occasions but as I recently made it again I wanted to post a positive comment to thank you for this recipe. It is so good that I was asked to make it for someone as a birthday cake. Keep up the good work.
Amazing! Thank you so much for your kind words and lovely review, George! xo
Amber says
I am in Canada and used Violife vegan cream cheese (from Superstore).
I had problems with baking my cheesecake… after an hour and a half in the oven, it was still very jiggly… I took it out anyways, and I will see how it firms up.
I also saw a comment about a very brown cheesecake top. I watched the video and see that there is parchment paper placed on top before baking. I did not do that step as it is not in the recipe description but that may be why the top is brown.
Hi Amber, we’re sorry to hear it’s giving you trouble! We haven’t tried that brand, but another reader mentioned it didn’t work well. Our favorite brands are Tofutti and Kite Hill. Parchment can help with preventing browning, but it’s not essential. It usually has more to do with using an oily vegan cream cheese. Let us know how it firms up!
Danielle Rolle says
So good. I wanted a larger cake so I added silken tofu but so damn good.
Vanessa says
Hello,
This recipe looks amazing. I am i Canada, and some of the vegan products are different here. Have you tired Violife cream cheese in this recipe? I Different brands can bake differently. I noticed another channel used it in a different recipe which was primarily cream cheese and it did not work.
Thank you,
Vanessa.
Hi Vanessa, we haven’t tried that brand, but another reader mentioned it turned out really oily. You can find more info in the comments from others who have tried it. Our favorite brands are Tofutti and Kite Hill. Hope that helps!
Vanessa says
Thank you for your response. That makes sense that it the oil in Violife that does bake well. All of these details make a difference to the baking!
Michael says
Someone in Canada mentioned President’s Choice Plant Based Coconut Cheese Spread with excellent results.
MB says
A note to anyone who tries this: Be careful not to over blend the filling – it WILL break the emulsion and result in what looks like curdled cheese. I tasted after mixing and wanted to add bit more lemon juice, but did just two little pulses to mix and it curdled. How do you fix this type of curdled filling, is it a lost cause? Before curdling the filling did taste great!
Oh no, so sorry this happened! Typically there isn’t much to be done for a broken emulsion, but sometimes whisking over extremely low heat can help, though we have not tried that and don’t know what the results would be. xo
Sofía Themtham Ferretti says
Hi! How could I replace the coconut cream and the vegan cream cheese? I live in a small city and can’t find those ingredients. Maybe silken tofu? Thank you!
Hm, we’d say those ingredients are key for the right texture and tangy taste, so we’re not sure about substituting both of them! We’d recommend searching the comments to see what other readers have tried out and had happen. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. We hope it helps!
Val Maynes says
Hi, I’m going to try making this on the weekend. But I have two questions, has anyone in Australia made it and what vegan cream cheese did you use? I was going to try Sheese. Also, can the coconut milk be substituted with anything else, to be honest I am not a big fan of the taste of coconut in my desserts.
Thank you
Hi Val, we aren’t familiar with brands in Australia, unfortunately. The coconut cream is pretty key for texture. The closest sub would be a thick cashew cream.
Shuvya says
I made this recipe three times and every single time it has turned out super delicious. I’ve always served it to a no vegan audience and have received nothing but absolute praise for how good this is. The only change I’ve made to the recipe is reduce the amount of coconut oil to barely .5 tablespoon to remove the coconut flavor that can be a turn off. Using refined coconut oil may solve the issue too. Another tip is to make sure you buy “coconut cream” and NOT “ cream of coconut”. The latter is a syrupy sweet cream that is used for pina coladas and will not work for this recipe.
Wonderful! Thanks for sharing, Shuvya!
Aidan says
First time making a baked vegan cheesecake, and it was a bit of a process, but turned out really good! Luscious, tangy, and creamy cheesecake with a buttery graham cracker-like crust. I used a small spring form pan( I had some extra filling left over), and baked it for an hour. Topped it with fresh blueberries. Thank you for the lovely recipe! :)
Love it! Thanks for sharing, Aidan!
Kaili says
I made this for my sister’s birthday, added a paleo strawberry sauce on top, and it was a hit! One question-is the lemon juice necessary/does the acidity help with the baking process or can it be omitted? Just wondering bc I wanted to try this recipe with chocolate chips and not sure the lemon flavor would pair well.
Thanks for your wonderful recipe!
Oh great question. It’s not necessary for baking – just flavor! I’d keep a tiny bit for that familiar tanginess of cheese. Let us know if you try!
N Sumasudram says
Made this over the weekend as I had a friend for dinner. Oh my goodness…. Totally amazing! And this is coming from a non-vegan. You can’t tell its vegan cos it tasted like a super rich cheesecake. I got too excited baking that I forgot the cornflour & added some raspberry swirls to the cake. It turned out absolutely gorgeous. Served it with fresh raspberries. Everybody loved it & cake went off so fast. Absolutely divine! Thank you MB ♥️
Whoop! Thanks for sharing!!
Angelina says
We made this for our anniversary and it was awwwwwwwwesome!! Thanks so much for sharing this easy yet so yummy recipe!! The best cheesecake ever!! =^.^=
So lovely! Thanks for sharing, Angelina!! And happy anniversary!
Maidellyn Easey says
Extremely super duper rich, but oh so unbelievably delicious. Everyone in my vegan family loved it. We are looking forward to another slice tomorrow after we run a 5k. Thank you for a great recipe!
Love that! Thanks for sharing, Maidellyn!
Louisa says
Hello!
I don’t have a blender, will the cream cheese mixture still work out using a hand mixer? Can I use some cashew butter instead of the soaked cashews when using a hand mixer as I won’t be able to blitz the cashews?
Hi Louisa, it might work if using cashew butter, but we haven’t tried that. Let us know how it goes!
pauline says
Hi Dana
This recipe looks awesome and I want to make it BUT its difficult to find vegan cream cheese in my country. Can you suggest any substitute or can I replace with home made cream cheese. Thank you for sharing this recipe. :)
Hi Pauline, we would not recommend trying to substitute the vegan cream cheese because it’s essential to get that creamy, cheesy texture in this recipe. Another reader mentioned making their own vegan cream cheese. We’d recommend searching the comments (press “ctrl+f” on a PC or “command+f” on a mac) to see what others have tried. Hope that helps!
Aston Martin Angels says
Hi MB,
Just wanted to wanted to say we made the cheesecake in school and we absolutely loved it!
Thank you for sharing
How fun! Thanks so much for sharing!
May says
Hello Dana! Thank you for creating this recipe – I too, also danced for joy after I made it!
I’m planning to freeze it for a few days. Any suggestions on how to package it for the freezer and then thaw?
Yay! Thanks for sharing, May! We’d suggest slicing and storing in a sealed container. Then transfer to the fridge ~8-12 hours before serving.
Elizabeth says
This is the best vegan cheesecake I’ve tried so far and it turned out awesome! I think I can stop looking now, this is going to be my go to recipe. I didn’t have a real lemon so I just added extra juice and after tasting the batter I added some raw cane sugar which I’m glad I did.
I’m pretty sure that I could pass this off as regular cheesecake to non-vegans, it’s that good.
To the Canadians out there reading this, I used President’s Choice Plant Based Coconut Cheese Spread. No regrets.
Whoop! We’re so glad you enjoyed it, Elizabeth. Thanks so much for the lovely review!
Belinda Rajcany says
Just Devine! Thanks for this amazing treat. It’s a dairy free bliss delight!
Thanks so much for the lovely review, Belinda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Cat says
I’d like to make the filling coffee flavoured, what do you think would be the best way?
Hi Cat, We haven’t tried a coffee version, but we think you could add instant coffee powder. For a stronger coffee flavor, brewed coffee would be best, but it would impact the texture so we’re not sure it would work. Let us know if you do some experimenting!
Madeline Butler says
Looking for something different for New Years Eve we decided to make this! …. WoW! …. So delicious! … And it is BAKED, not raw!
Yay! We’re so glad you enjoyed it, Madeline. Thanks so much for the lovely review!
Ashley says
I am OBSESSED with this cheesecake. I was a little worried because I don’t like the taste of toffuti cream cheese, but the lemon covered up that taste and it just turned out to be incredible. I haven’t had a baked cheesecake in years and I am confident this will now be in dessert rotation. Side note – the pieces are quite filling!
We’re so glad you enjoyed it, Ashley! Thanks so much for the lovely review! xo
Jenny says
Best recipe! I made this yesterday and it turned out perfectly. I can’t have cashews so I used 1/2 a cup blanched almonds and 1/2 cup sunflower seeds. I also used half maple syrup and 1/2 powdered sugar, I ran out of maple, it worked perfectly. Just have a quick question, mine got a bit brown on top, should I have covered it in the oven? I have not had cheese cake in a very long time, this recipe was great, I wish I could eat it everyday. 😋
Amazing! Thanks for sharing. As for the brown on top, it’s normal and it should disappear after 12-24 hours covered in the fridge as it cools. If it’s still brown, it means it was slightly overbaked. Yours may have been more brown due to the sunflower seeds.
Angela says
Any suggestions? Mine came out jiggly and liquidy around the edges. Mistakes I’ve noted are I cut my parchment paper, and it only covers the bottom, and my coconut cream was not what I usually use; it seemed more liquidy.
Hi Angela, Oh no! Sorry that happened. We think it’s likely due to the coconut cream being more liquidy.
Shuvya says
You may have bought canned “cream of coconut” if it was a more syrupy texture. It’s used in pina coladas and is different from canned coconut cream. I made that mistake once.
JU says
I must say I was skeptical to try this recipe at first, but I’ve had good luck with other recipes from MB so decided to try for Christmas dinner. I had GF graham crackers and GF vanilla wafers, so I blended them and added melted vegan butter to make a traditional crust and baked for 7 mins.
The rest of the recipe I followed (even cut down on the maple syrup for 16 servings) and the batter was delicious! I decided to try baking it in a hot water bath (like my mom made her traditional cheesecakes), but finished it for the last 20 mins without that. Was in heaven with the flavor and texture – tart, lemony and very creamy.
I’ll now play around with other flavors – pumpkin, chocolate, vanilla bean, etc. Thanks MB!
We’re so glad you enjoyed it! Love all your experimentation too. Thanks so much for sharing! xo
Nina says
So yummy! Everyone loved it-even the non-vegans :) Will definitely make again.
Yay! Thanks so much for sharing, Nina! xo
Ital Champs says
Hi,
Can I replace the maple syrup with granulated sugar? I have all the ingredients minus the maple.
Hi Ital, We aren’t sure it would dissolve well. A liquid sweetener is best here, but granulated might work with enough blending. Let us know if you try it!
Patricia says
Looks amazing! Plan on making this today. Can this be made in small round cheesecake pan? Or does it have to be a loaf pan?
That would work! Just know that depending on the size, it might not be as tall.
Irene says
Hi there – could I use cashew nut butter instead of the raw cashews in the filling ?
Hi Irene, we haven’t tried it and aren’t sure whether it would work. If you try it, we’d suggest using less cashew butter than raw cashews. Let us know how it goes!
April Aileen Dubois Innocenzi says
Could this recipe be frozen to set instead of baked?
Hm, we haven’t tried that, but aren’t sure it would set properly. We have several no-bake cheesecake recipes that would be a better fit for that method.
Michelle says
I don’t have raw almonds on hand. Can I sub with other nuts (hazelnut or walnut?)? Or can I use almond flour?
Yes, any of those should work. Just know you may need to play around with the amount of oil. Let us know how it goes!
Rachel says
Hi Dana,
Do you think it is possible to convert this recipe into a savory cheesecake? If so, how would you go about it? I’ve never made a savory cheesecake before and its tough to find vegan recipes for savory cheesecakes!
Oh interesting – perhaps if you left out the sweetener! Let us know if you try!
Rachel says
I Tried! The filling was delicious! I left out the sweetener and added fresh herbs and garlic. I was a little intimidated by converting that crust to a savory crust so I used puff pastry. I wouldn’t do that again, but it was what I had on hand. Next time I think I might try a cracker crust- like a cookie crust, but more savory? I don’t know! We’ll see! I hope you write a savory cheesecake recipe! I think you’d come up with a great one!! Thanks for sharing- it sure made our Christmas special!
Thanks for sharing, Rachel! We’ll add it to our ideas list.
Renee Robitille says
Can this be made in a springform pan? Would the amount of ingredients change?
Hi Renee, yes! A smaller springform would be best. For a 9-inch spring form, it will turn out thinner, so multiply the recipe by 1.5 and use the same bake time. Let us know if you try!
Maisie says
I made this last night but there has been a change in plans ,I was wondering if I could freeze it for a few days .Has anyone had this after freezing it ?
Hi Maisie, it freezes well.
Emily says
Hi! I’d love to know if there is a measuring tool I can use for the 8oz. of cream cheese – I don’t have a scale here :)
Should be ~1 cup!
Emily says
Aww thank you SO much Dana – I appreciate your quick reply!!!!
Chelsea says
Do you think I could substitute apple cider vinegar for the lemon? I want to do an Oreo cheesecake and don’t want it to taste lemony.
Yeah, just add less at first or it can taste too vinegary. Start low and work your way up. I will say though, you’d be surprised how a little lemon can go along way without being overwhelming!
Ari says
Hello, thinking of making this today but I want to make mini bite sized cheesecake in muffin pan.. do I need to adjust cooking time or anything?
Hmm, yes I’d say less time, perhaps reduce by half?
Ari C says
Thank you so much.
Gina says
I wanted to do cupcakes also. Would you still recommend the prebake of crust?
Yes!
Yuri says
Rave reviews on this amazing cheesecake! I made it in an 8.5in springform pan worked great! I forgot to add cornstarch but turned out delicious anyway! I’ve made this before and tried a bain-marie this time around and I think it came out creamier and less dense. Don’t get me wrong, my husband and I fight over the last piece every time! I’ll definitely try parchment paper on top next time as mine always browns quite a bit.
Thanks again Dana! I’ve lost count of how many compliments I get on every single one of your delicious creations!
This is amazing to hear! Thanks so much for the lovely review, Yuri, we are so glad you enjoy it so much!
Dana Bagnall says
Dana, thank you so much for this yummy goodness! It was absolutely A-MAZINGLY DELICIOUS! Made it for Thanksgiving and the fam enjoyed it. I eat vegan and gluten-free foods due to improved health reasons. You are a blessing along with Tracye McQuirter. Peace and blessings to you and yours!!! – Dana Bagnall
Aw, yay! We’re so glad you and your family enjoyed it, Dana! Thanks so much for the lovely review! xo
Tanya says
Hello Dana :) , any suggestions for how to convert this to a pumpkin cheesecake? It’s one of the few recipes I miss from before I went vegan 11 years ago. And I am GF as well (celiac).
The old recipe (given to me by a friend) had a hint of lemon to cut the creaminess and it was absolutely wonderful. I am prepared to try your raw pumpkin cheesecake recipe today, but I would love a baked pumpkin cheesecake too….thanks SO much! Happy Thanksgiving to you and yours :) Tanya
I’d blend in some pumpkin butter and plenty of pumpkin pie spices! Perhaps modify from this recipe?
Tanya says
Thanks Dana! Did you mean pumpkin puree or pumpkin butter?
butter!
Lisa says
I’m having some trouble with this recipe. The first time came out great but this time I’m using a different cream cheese and the batter looks a lot thinner. It never set up while baking and came out super oily. Is it the violife cream cheese I’m using?
Oh bummer, yeah probably. I don’t generally like their products. My favorites are Tofutti or Kite Hill!
Taylor says
Can I substitute silken tofu for the cashews, if I have a nut allergy?
Hi Taylor, we would recommend upping the amount of coconut cream to 1 1/2 cups and supplementing with 3/4 cup extra firm silken tofu. But we haven’t tested this way and cannot guarantee the results. Let us know if you try it!
Alyssa Yoelson says
What if you don’t have a parchment paper ? 🤦🏽♀️
Then you can make it in a pie dish and just serve it from there. It’s just easier to lift out if baking in a loaf pan.
Peyton says
Will this recipe be enough to fill a 9 inch spring form pan?
It will be much thinner but it should? I’d probably times the recipe by 1.5 if I were you. ~ the same bake time. Let us know if you try!
Madison says
Hi, would vegan butter be an okay replacement for the coconut oil? Just not a fan of coconut oil!
That should work!
Rachel says
Love this recipe and would love to “pumpkin-ize” it for thanksgiving! Any suggestions on how to do that?
Hi Rachel, 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!
Emma says
I did exactly this and it turned out so well! I baked it in a pie dish with a graham cracker crust. Really amazing.
Yay! Thanks for sharing, Emma! xo
Maggie says
Would the crust from this recipe work well with your pumpkin cheesecake recipe?
Yeah that should work well!
Karina says
Great thanks 😁. I will let you know how it’s goes!
Karina Furie says
I absolutely LOVE this recipe!! I couldn’t believe how delicious it was after years of disappointing vegan cheesecake. I was planning on making it again for a dinner party but I have a guest who has an intolerance for coconut (she is okay with the small amount of coconut oil, but not the coconut cream). Any ideas on a substitute? I was thinking of playing with aquafaba? Thanks ❤️
Amazing! So I’d say adding a bit more cream cheese and substituting almond or oat milk?
Jessica says
This sounds amazing! However I can’t have coconut…you said you tried other combinations…did any of them not include coconut?
Help!
Hi Jessica, I’d say cashew milk might work OK here but not quite as good as coconut cream! Perhaps you could also try another dairy-free yogurt that’s thick?
Rebekah says
This cheesecake!! So amazing and delicious. I have made no-bake dairy-free cheesecakes before, but was making a famous “real” cheesecake for my husband and decided to give this one a shot for myself and son. This is so creamy and legit and I can’t stop eating it. Even my husband, who is an honest critic of all the healthier things wanted mine instead of his! Saving this recipe forever. Thank you for creating it!
Changes I made-
Crust was GF oreo-type cookies in the food processor with 2 Tbsp. melted ghee, pressed into pan and baked at 325 for 8 minutes.
I used a homemade cashew cream cheese instead of store-bought.
I used only 3/4 maple syrup called for.
I made 1.5x the recipe and put it in and 8×8 pan and it was perfect.
Yay! Thanks for sharing, Rebekah!
Kathy says
I want to make mini cheesecakes with blue and pink layers for a gender reveal party, I was thinking of using raspberry puree and blueberry puree. If I reduce the maple syrup to maybe 1/4 cup and replace the balance with the puree do you think that would work? Or what would you recommend? And how long to bake for? (I have a silicone mini muffin tray)
Hmm, I’m not sure! I’d probably try a mini or half batch first to see if it will work!
Lavender says
Hey!
Wondering if this has freezer life? I’m looking to travel a long distance with it and I think this might be my best bet.
I also have made this before with walnuts instead of almonds.
AND the filling works fine without cashews. By adding more full fat coconut cream and a little bit of vegan butter.
Thanks!
Lavender
Thanks for sharing, Lavender! Yes, it freezes well.
Emma says
Any ideas on making this a caramel cheesecake?
You could add swirls of our vegan caramel sauce! Or just drizzle it at the end. Let us know if you try it!
Suzanne says
Fool-proof way to get that cheesecake fix, “wow” non vegans, or both at the same time.
Made for my birthday earlier this year and for my son’s today.
Both were Birthday Cake Successes!
Whoop! Thanks for the lovely review, Suzanne! xo
Lilly says
Just made it this past weekend! Absolutely delicious! I would say it tastes twice as good with a homemade blueberry sauce/topping :)
I followed the recipe exactly except for the crumbs, where I used store-bought graham crumbs (vegan + GF).
The only thing I’d like to improve is to blend the cashews on its own first. I soaked them overnight, but in the end my mixture was still grainy. I think blending the cashew on their own before mixing with other ingredients might help! but overall fantastic recipe!
Love that sauce idea! Thanks so much for sharing, Lilly! xo
lulu says
Hi Lilly,
When you used graham cracker crumbs, how much did you use for the crust?
Lilly says
Hey Lulu!
Great question! I probably used 150g, but I’d say it was too little. I’d say the more the merrier. Because if you crust is too thin it will beak off into pieces when you try to lift the slice off. So definitely make sure your crust is thick and moist. Best of luck.
Thanks for sharing, Lilly!
Raven says
Just do yourself a favor and make this. It is so good I don’t even have words. Made 2x already and making a double batch for my bfs b day next week. He is vegan but fam is not, cant wait to blow their minds with this one!!!!!!!!!!!!!
xoxoooo!
Kelsey says
If I was to make this a pumpkin cheesecake what would you recommend changing or adding? Pumpkin puree or pumpkin pie spice?
Both! 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!
Amanda says
We did this last year and it came out great! Best pumpkin cheesecake ever.
Lovely! Thanks for sharing, Amanda!
Kelsey Allan says
Wonderful! Thanks for the advice, I will test it out for Thanksgiving and let you know!
Lilly says
Hi there! I have a couple of questions about the recipe:
1. Is the coconut cream necessary? What would happen to the cake if I remove it?
2. Can you taste the coconut in the final product?
3. What would happen if the cake only had cashews and coconut cream, but no cream cheese? Would the texture/taste change?
Thank you!
1. It adds creaminess and a nice flavor. Let us know if you try it without.
2. I’d say it’s slight, but yes.
3. The cream cheese adds a nice firmness to it. For a similar recipe without, try this one!
Ria Agrawal says
Hi! I would like to put a lime twist on this recipe but I don’t know how to. How would you recommend I do it?
Thank you so much!
Hi Ria, we haven’t tried that so we’re not certain! But perhaps replace the lemon juice/zest with lime and play around with increasing the amount? Let us know if you do some experimenting!
Matt says
Wow, thank you so much for sharing this recipe! It’s truly amazing!
We’re so glad you enjoyed it, Matt! Thanks so much for the lovely review!
Yolanda Miller says
Delicious! First attempt at vegan cheesecake. Used Violife plain Cream cheese ( no soy ) , cornstarch and cane sugar – and 8 in spring from pan ( 50 mins was perfect ) Thanks!
Yay! Thanks for sharing, Yolanda!
Paula says
We have a coconut allergy. What could we sub for the coconut ingredients?
Hmm, that might be a little tricky. We’d suggest searching the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “coconut”) in the post and comments.
Gabe says
it was so yummy, better than the vegan cheesecake I had at several restaurants. I used the trader joe’s vegan cream cheese. It is really really yummy!
Whoop! Thanks so much for the lovely review, Gabe!
Yvette Hinterbrandner says
I made the Vegan cheese cake for my daughters birthday. I used cornstarch instead of arrowroot and I made my own cream cheese because I could not find any. I used a cream cheese recipe online which followed the vegan theme. I also doubled the recipe. It turned out good but I think maybe if I had used the store bought vegan cream cheese it would have been better? I cooked it 10 minutes longer because I had doubled the recipe and the texture was perfect. I made a blueberry and strawberry sauce for a topping. I do like this recipe and will try it again, hopefully I can find vegan cream cheese for next time.
Without knowing which vegan cream cheese recipe you made I probably won’t be of much help. I know that we used the tofutti brand of vegan cream cheese, but there better ones out there for sure!
Casey says
I made this and it’s incredible! Tastes amazing and the texture is perfect. I made it twice and the first time I didn’t blend the cashews for long enough but the second time I left them in the blender much longer and it was a better texture. Does anyone know if you can freeze this and if so for how long?
We’re so glad you enjoy it, Casey! It should freeze up to 1 month.
AK says
Has anyone tried making this in muffin tins? I’m going to half the recipe and I don’t have a pan that will work, so I’m hoping muffin tins will work. What adjustments should I make for time and temperature? Any advice is greatly appreciated!!
Hi, another reader mentioned success at 15 minutes. Hope that helps!
Tayler says
Made this last month and can’t stop thinking about it, so I’ll be attempting to make this again with a pumpkin/fall twist! This is the most perfect vegan dessert and cheesecake I’ve ever had! The texture and flavor are absolutely perfect, and we served it with a drizzle of vegan salted caramel! What a gift!
We’re so glad you enjoy it, Tayler! Maybe reference this recipe for inspiration.
Simone says
Hi. I was wondering if there is a common ingredient I could use to substitute the cream cheese? I live in the Czech Republic where unfortunately I haven’t found any good vegan cream cheese yet so I was wondering if a vegan yoghurt could work? Or if there’s anything else you’d recommend that is a little more available. Thank you. <3
Hi Simone, we would not recommend trying to substitute the vegan cream cheese because it’s essential to get that creamy, cheesy texture in this recipe. Another reader mentioned making their own vegan cream cheese. We’d recommend searching the comments (press “ctrl+f” on a PC or “command+f” on a mac) to see what others have tried. Hope that helps!
Zach says
Thank you for this simple and delicious recipe! I’m often tasked with baking for folks with varying dietary needs and you are always my FIRST stop for inspiration and guidance. I decided to go non-vegan this time and made some other swaps that worked well: 1) I doubled the recipe and baked in a 9×13. The crust cooked as directed. The full cheesecake was done cooking at 59 minutes. 2) Replaced ounce-for-ounce vegan cream cheese with neufchâtel. 3) I subbed maple syrup in the crust rather than coconut sugar (didn’t have any on hand) and it worked great! Thanks to you and your team again for being present in the comments. I so enjoy reading everyone’s experience and seeing how recipes can evolve, grow, & expand in community!
Aw, thanks so much for your kind words and lovely review, Zach! xo
Ingrid Castillo says
Hello, I’m planning to make this tonight so I’ll leave a review after but I wonder if anyone has replaced the raw almonds with almond flour, I’m just wondering if there’s any difference instead of processing them manually? I usually always have store-bought almond flour. Thanks!
Hi Ingrid, we find using raw almonds provides a better texture. In a pinch almond flour might work- but you may need to play around with the amount of oil. Let us know how it goes!
Michele says
I tried it with Almond meal/flour and it actually came out burned cooking it at the suggested time. Had to run to the store for raw almonds and start the crust over. It definitely worked much better with the whole almonds.
By the way, this is soooo delicious. I made it for an auction and it brought $100 for a food bank.
Thank you for the wonderful recipes
Aw, bummer on the burning with almond meal/flour. But we’re so glad it turned out well the second time around! Thanks for your kind words and lovely review, Michele! xo
Elaine says
I made this a while ago and didn’t think to leave a comment, but I’m about to make it again and realized I should tell you that it was excellent! I didn’t have all the ingredients so subbed out half of the cream cheese with vegan yogurt and made a few other small changes, and I didn’t notice until after it was made that it’s best left overnight before eating, so we had some after a few hours and some the next day. My husband said it was the best cheesecake he’s had ever, dairy or vegan!
Whoop! We’re so glad you both enjoyed it, Elaine! Thanks so much for sharing!
Pascale says
Hi,
Could i make this in a round pan?
If so, what size do you recommend? And should I adjust the cooking time?
Thank You
Yes! We’d suggest ~8-9 inch. You shouldn’t need to adjust the time.
Grace says
This recipe looks promising but the sheer amount of grams of sugar per slice (according to the nutritional facts)! Any recommendations on how I could bring that number down (with substitutions and the like)?
Hi Grace, you might be able to get away with reducing the maple syrup and adding coconut milk, as needed for texture. We haven’t tried that though. Let us know if you do some experimenting!
Sarah says
I used Miyoko’s vegan cream cheese instead because I cannot have soy and the recipe turned out amazing! My non-vegan family absolutely loves this recipe and has already requested I make it again.
Yay! Thanks so much for sharing, Sarah! xo
Eryn says
Your recipes never disappoint! My husband and I are new vegans, which has been made much easier by your amazing recipes. This was a perfect substitute for his birthday dessert! I topped it with some strawberries cooked down with water, lemon juice, and maple syrup. We cut into it a little too soon so it was sort of soft (due to our own impatience), but the next day the consistency was perfect.
My only note would be that we baked it a good 10-15 minutes longer because it still looked way too jiggly/watery. But when we took it out and gave it a touch/toothpick test, it was actually solid. It just looked softer than we thought. So if anyone runs into that, don’t stress, it will set up just fine!
Aw, we’re so glad you enjoy our recipes, Eryn! Thanks so much for sharing your experience!
Accidental Vegan says
I made this for my Mom’s Birthday and it was a hit! Everyone was facinated by how Graham Crackery the crust was and awed general amazingness of the cheesecake.
I didnt have any coconut cream so I added some coconut milk and an extra 4 oz. cream cheese. I served it by flipping the loaf upside down and drizzling melted Enjoy Chocolate Chips over the top. Once served we topped with fresh strawberries. Amazing. :)
That sounds incredible! Thanks so much for sharing!
Tina says
Hello! Thanks for this amazing recipe. It does taste like cheese cake and I don’t even like coconut! I have a question related to coconut cream. Mine comes with a fair amount of liquid. and I put all liquid and creamy(solid) in and it turned out a bit too moist. I was wondering if I should only put the cream in? Thank you!
We’re so glad you enjoyed it, Tina! We’d say use just the creamy part for best results!
Erin Simmerling says
Do you think it’s ok if I just eat this cheesecake everyday for the rest of my life????!!! So incredible!! I made a strawberry sauce to go on top and it was just out of this world! Next time I would like to drizzle a little chocolate on top!
Ha! Sure, why not ;) Thanks so much for the lovely review, Erin!
Louise says
My mixture split, how can that be?! I used the exact ingredients and amounts. Has this happened to anyone else? Do you have any recommendations? I used a high speed blender but the more I blended it the more it split. I tried baking anyway, but that didn’t work, it smelt great though!
A bit of a crack is OK and normal. Did you make any modifications? What size pan did you use? How did it taste?
Louise says
It wasn’t a crack, the whole mixture separated so it wasn’t possible to bake or taste it.
OK, strange. I’m not sure what went wrong there! If you used the exact ingredients, it may have been because of the brand of coconut cream or vegan cream cheese perhaps that was on the oily side? Or, were some of your ingredients cold and some of them hot? Sometimes drastic temperature differences can cause separation…
Ali says
Wow this is amazing. Creamy, decadent but not heavy, delicious crust. Made this today and I’m so impressed. Cheesecake that looks and tastes impressive but isn’t much work. I followed the recipe exactly except for switching almonds for pecans in the crust- I’m allergic to almonds. The crust is delicious and holds up well. The filling came together quickly. I didn’t use a cream cheese brand she listed in the recipe becaus didn’t couldn’t find them, but the vegan one I did find worked great. Also didn’t have coconut cream so refrigerated canned coconut milk and used the cream on the top per her advice. I made mine in a round cake tin lined with parchment. I also topped with a homemade cherry sauce. It was perfect. Will definitely make again.
We’re so glad it turned out well, Ali! Thanks so much for sharing!
Yuri says
This is my second time making this cheesecake and I think I keep overcooking it. I tried it in a muffin pan last time, they were definitely overcooked but still tasted very good. I tried a springform pan today and baked for 30min ( we live at 7,000 ft altitude) and it looks overcooked like last time. I’m not sure what I can do differently. I didn’t make any substitutions to the cheesecake I only used a graham cracker crust instead. It seems to puff up beautifully but once it starts cooling it ‘deflates’ and forms this film on top, doesn’t look at all like your picture… Help!
Deflating is normal as it cools. How did it taste?
Parnian says
I have made this recipe multiple times, just wanted to say it is amazing!!!!! it really is like a very well made baked ricotta cheesecake, no doubt. Thanks girl!
Thanks so much for the lovely review, Parnian. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kristina says
My oven stopped working right at the beginning of baking and wouldn’t raise higher than 250-275 … I ended up cooking for an additional 30 minutes or so. I hope that’s ok?
Aw, sorry to hear that, Kristina! Hope it worked!
Rachel says
Made this the other night and it’s absolutely delicious! My non-vegan boyfriend said the texture was so like cheesecake and he even ate a piece for breakfast this morning because he couldn’t stop thinking about how good it was!
Thanks so much for the lovely review, Rachel. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
AW says
I made this cheesecake and omg!!! My non vegan mom loved it…I loved it…so creamy!! I added more lemon juice because I wanted more lemon flavor but it is the best! This will be my go to recipe!!!
Yay! We’re so glad you both enjoyed it! Thanks so much for sharing!
Annie says
What tray size did you use for this recipe and portions mentioned above. I have round trays, 8.5 inch or 6 inch in diameter. Which one do you recommend or should I adjust the portions.
We used a standard-size loaf pan. We’d say the 6 inch would be best.
Kristin W says
I ended up making this with a Biscoff cookie crust, but I’d like to make it the way indicated by the recipe because the recipe’s crust has tasty ingredients. I made 2 cheesecakes and ate half of one while it was still warm. So good. Blending the filling made me want to figure out how to make it into a smoothie or an ice cream. My kitchen smelled so good for so long while the cakes baked. I’ll have to save this recipe. It’s yummy!
We’re so glad you enjoyed it, Kristin! Thanks for sharing!
Chelsea says
I never thought I would have cheesecake (my favourite dessert!) again — until now. This is the best vegan cheesecake I have tried, both homemade and store bought. I did use a different recipe for the crust (I had vegan graham crackers on hand!) but the filling is the real champion of this recipe. Will be making this many more times in my future.
Aw, we’re so glad you enjoyed it, Chelsea! Thanks so much for the lovely review!
Naomi says
This looks delicious! I’m wanting to make it for a dinner I am going to in a weeks time. Would it keep if I made it 2 days in advance? Thanks!
It’s best when fresh, but will keep up to 3-4 days!
Ingrid E says
This is one amazing recipe!! I made this for my big sister’s birthday, and topped it with a wild blueberry coulis, and the family is still raving about the taste. No one could guess that it was vegan!!
I did the substitution for coconut cream posted by Elyssa on May 1, 2020, (because I didn’t have any on hand) using silken tofu, soymilk, extra cornstarch and coconut oil, and it was perfect!!! Thank you for a super easy, authentic tasting recipe! It will be my go-to from now on. Next time, I will try it with the coconut cream as your recipe states. Thanks again!
We’re so glad it turned out well, Ingrid! Thank you so much for sharing!
Nicole Smit says
Made this recipe this past weekend and it was a huge hit! A family member cant eat dairy and enjoyed this so much! We just put a little more lemon in for the zing. So good! Would highly recommend with coconut cream and blueberry compote :)
Whoop! Thanks so much for the lovely review, Nicole!