Who’s craving vegan cheesecake? (Hand raised!)
This version puts our 2-Ingredient Coconut Yogurt to good use for the ultimate tangy-sweet treat. Let’s do this!
The base of this 10-ingredient recipe is raw cashews and coconut yogurt! This duo creates the creamiest, dreamiest coconut yogurt base we’ve ever tasted.
For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness.
Once blended, pour into the 3-ingredient date-walnut crust (with sea salt!) and tap to release any air bubbles. Then freeze and you’re almost there! The hardest part is waiting for it to set…
We hope you all LOVE this cheesecake! It’s:
Creamy
Rich
Naturally sweet
Orange-infused
Tangy
Easy to make
& Seriously tasty
This would make the perfect dessert to have on hand throughout the week for a little something sweet after meals or to take along as a dessert to dinner parties. It’s delicious on its own, but it’s elevated with fresh berries and citrus zest.
If you’re into cheesecake, also be sure to check out our No-Bake Vegan Chocolate Cheesecake, White Chocolate Macadamia Nut Cheesecake, Easy Baked Vegan Cheesecake, 7-Ingredient (Mini) Vegan Cheesecakes, and Matcha-Swirled Vegan Cheesecake.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 1 cup packed (about 22 dates or 275 g) medjool dates, pitted (pitted before measuring)
- 1 1/2 cups (155 g) raw walnuts (or sub raw almonds or rolled oats)
- Pinch sea salt
- 1 1/2 cups (180 g) raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
- 1 tsp vanilla extract
- 1 Tbsp (3 g) citrus zest (orange or lemon)
- 1/4 cup (60 ml) lemon juice
- 1 Tbsp (15 ml) melted coconut oil (omit if oil-free)
- 1/2 cup (120 ml) maple syrup (use less for a more tart cheesecake)
- 3/4 cup (~150 g) coconut yogurt (or store-bought - we like COYO brand)
- 1/4 tsp sea salt
- Fresh berries
- Citrus zest/orange slices
- Coconut Whipped Cream
- Prepare a cheesecake pan (I prefer this springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
- Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
- To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing.
- Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth - up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.
- Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut yogurt for tanginess, or lemon or orange zest for citrus flavor.
- Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap or wax paper and freeze until firm - about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.
- Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries.
- Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.
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What size spring form pan did you use?
I used a 7-inch. But anything in that range will work.
could you use almond yogurt instead?
Sure! It will just yield a different flavor and I haven’t found one personally that tastes very good.
Looks amazing! What could you substitute the cashews for? I have recently found I have a cashew and almond allergy along with my egg allergy, so I am having great difficulty finding sweet treats these days. Someone suggested tofu but unfortunately I dislike tofu.
We are in the same boat with the cashew allergy… does any other nut (other than pistachio) work? Also, Jessica, watch out for pistachio — they are closely related to cashew so it’s highly possible you are allergic to them too. :(
Maybe some kind of seed? Like sunflower. Or tofu should work too, I’m trying to reduce my soy consumption though so I would use seeds.
Hi there! I’m thinking macadamia nuts would be the closest. Although, I have tried that and it was a little tricky because they don’t get *quite* as creamy as cashews. You could also try subbing vegan cream cheese?
Could I sub the coconut yoghurt for regular non dairy? I’m really not a fan of it but this recipe looks yummmm! X
Should work!
Also have a cashew allergy in my house. I would also like to know of a good substitute. Thanks
See the above response!
Hi, I would love to try this without maple syrup, would that work? mthx sharon
I think it would just be tarter, but I imagine if you use salt or orange zest, it would have a nice taste still.
wonderful, thankyou very much for your quick and useful response, rgds, sharon
Macadamias are a good substitute for cashews.
Dim you think that the texture will be the same? 🤔
It won’t be as creamy, but the flavor is nice!
Sweet Baby Jesus, I just made this and the filling is delicious!! This trumps a normal cheesecake any day. Now to wait until lunch tomorrow with the family to have a slice!*sigh* You are amazing, Dana!
Whoop! Thanks!
I’m curious if you could use coconut milk kefir instead of the yogurt? I make it at home.
Hmm, not sure! Wouldn’t it be too thin? If you try it, let us know!
Good point. Maybe I’ll just use less than the recipe calls for and we’ll see what’s happens! Thanks 😊
This is a beautiful dessert! Can’t wait to make it. So happy to see that the oil can be omitted, I’m trying very hard to be oil free! Loved the coconut yogurt recipe and it will be fun to incorporate it into this cheesecake. Thanks!
This looks so delicious, I definitely want to try this out!
Would it be possible to use soy yogurt instead of coconut yogurt?
Thank you
That should work!
Hi can i churn it in an ice cream maker to make it scoopable? Thanks!
I think that would be totally possible! Let us know how it goes.
First, this recipe looks absolutely fabulous! Second, have you found a good substitute for cashews?
See the above replies!
Thanks, Dana!
Yummie cheescake!
I had no syrup, so I made it with 80 gr cane sugar instead. Maybe less healthy, but by no means less enjoyable!
Glad you enjoyed it! Thanks for sharing your changes :D
Is this refined sugar free?
Yes!
Hi, Dana! Did you use the mentioned portions? Just tried it out for Easter! It was delicious, although in need of about 2-3 times the filling :) keep up with the awesome work you are doing here!
Yes, I did make the recipe as instructed. My crust was pretty thick, so perhaps you thinned yours out over a large pan and then needed more filling? In any case, perhaps next time double the filling as needed. Good luck!
I sub coyo “coconut yogurt” for the mixed berry flavor instead and followed the recipe exactly and it was a m a z i n g. I can’t wait for my family to try it today. Thanks so much! Your amazing! Happy Easter :)
I also tagged you in my story in IG! Callme_aliii
We just saw! It looked delicious! Glad you enjoyed :D
Thank you for this amazing recipe! I made this yesterday and it came out great. Can’t wait to share it with fam and friends!
Whoop! xo
This is sooooo good! Made it for Easter and it was beautiful. I added a little nutritional yeast and a dab of coconut vinegar to the filling because i wanted it to feel like a super tangy new york cheesecake and it did the trick!
Ooohhhhh, SMART! Thanks for sharing, Lena! xo
I used prepared cashew butter which guaranteed a creaminess. It was delicious end to our Easter!
Smart! Thanks for sharing!
How much cashew butter did you use? I have read you use half the amount of but I want to know from someone who has made it with success.
Thank you for this amazing, creamy recipe! I didn’t have coconut yogurt so I used almond yogurt instead. I skipped the coconut oil and only added half the maple syrup for a lighter version. AMAZING!!!
Thanks for sharing your changes, Justyna! Glad you enjoyed :D
I have made this cheesecake and it was delicious! Thank you.
We’re glad to hear it!
Yum, cheesecake is glorious! I always have wanted to make my own coconut yogurt as well. I might have to try creating your coconut yogurt first and then using it in this recipe! So delicious!
Made this for Easter and the results were outstanding, even the non-vegan cheese cake eaters enjoyed it!
Yay! We’re glad to hear it, Brian!
I was unable to find a few items as an expat working abroad, so I made it with local village yogurt instead of cocount yogurt and with honey instead of maple syrup. It is so easy & taste just like a New York cheesecake, amazing and satisfies any sweet craving. Loved it!!
Yay! We’re glad to hear it, Barbie!
This cheesecake was sooo good! I used oats to make the crust and left the coconut oil out. Using a 21 cm round bakingpan, I had a kind of thick crust so next time I will try to use two thirds of the given amount of crust ingredients. I sliced the cake the following morning (directly from the freezer with a sharp knife) and put all the slices (except for one, lol )separately packed back in the freezer. So now I have always a treat availlable. Can’t wait to try another one of your recipes.
Yay! We’re glad you enjoyed it, Melina! Thank you for sharing your recipe changes as well! :D
Can I make this two weeks ahead and leave it in the freezer until serving?
Yes totally!
Hi Dana,
I love your blog! I would like to try this recipe but I do not have a freezer. Will it also firm up in the fridge? Keep up the good work! Thanks.
Hi Fiona! I’m not sure the fridge would do it unfortunately and would recommend a freezer for this recipe!
This cheese cake is so tempting… Yummm..
Can I replace coconut oil with olive oil here??
We haven’t tried olive oil in this recipe but you can always just omit the coconut oil here!
We made this as our Easter dessert. Everyone raved about it! I used orange zest and juice, which was delicious. Thank you for such an indulgent tasting, yet healthy dessert!