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Vegan No-Bake Coconut Yogurt Cheesecake

Close up shot of a slice of Coconut Yogurt Cheesecake topped with raspberries and orange slices

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!

Spoon dipped into a glass jar of coconut yogurt for making rich and creamy Coconut Yogurt Cheesecake

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.

A blender full of cashews, vanilla, citrus zest, lemon juice, coconut oil, maple syrup, and salt for making vegan Coconut Yogurt CheesecakeCheesecake filling ingredients blended up and topped with orange zest for this tangy, naturally sweet, vegan dessert

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…

Pouring Coconut Yogurt Cheesecake filling into gluten-free crustWe 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!

Slice of vegan gluten-free Coconut Yogurt Cheesecake in front of the remainder of the dessert that is perched on a serving platter

Print
Taking a bite of vegan and gluten-free Coconut Yogurt Cheesecake
4.84 from 25 votes

Vegan No-Bake Coconut Yogurt Cheesecake

Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Just 10 ingredients required, no bake, and entirely vegan and gluten-free.
Author: Minimalist Baker
Prep Time 8 hours
Total Time 8 hours
Servings: 10 slices
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

US Customary - Metric

CRUST

  • 1 cup medjool dates (packed, pitted // pitted before measuring)
  • 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
  • 1 pinch sea salt

FILLING

  • 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
  • 1 tsp vanilla extract
  • 1 Tbsp citrus zest (orange or lemon)
  • 1/4 cup lemon juice
  • 1 Tbsp melted coconut oil (omit if oil-free)
  • 1/2 cup maple syrup (use less for a more tart cheesecake)
  • 3/4 cup coconut yogurt (or store-bought - we like COYO and Culina)
  • 1/4 tsp sea salt

FOR SERVING optional

  • Fresh berries
  • Citrus zest/orange slices
  • Coconut Whipped Cream

Instructions

  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries.
  9. Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.

Notes

*Nutrition information is a rough estimate calculated with the oil and without additional toppings.

Nutrition Per Serving (1 of 10 Slices)

  • Calories: 362
  • Fat: 22.2g
  • Saturated fat: 2.4g
  • Sodium: 53mg
  • Carbohydrates: 40.1g
  • Fiber: 3.9g
  • Sugar: 28.3g
  • Protein: 7.6g
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147 Comments 10 ingredients or less, Dairy-Free, Egg-Free, Fall, Gluten Free, Grain-Free, No Bake, Oil-Free, Recipes, Refined Sugar-Free, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for Meg WilsonMeg Wilson says

    October 6, 2019 at 9:08 am

    This was delicious. I took it to a dinner party and everyone loved it. I did find it got a bit runny when it thawed. I make tweak it a bit next time to ensure it is a firmer texture. The flavour was excellent. Thank for for this recipe.

    Reply
  2. Avatar for JessJess says

    October 2, 2019 at 12:49 am

    I am really looking forward to trying this recipe, however I can’t have cashews :( I have seen a comment about using sunflower seeds as on option, but wondered… do you think macadamias could work? I know you wouldn’t have tried it but wanted your thoughts before I gave it a go.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 2, 2019 at 12:31 pm

      I’ve tried macadamias and they’re the closest, although they don’t seem to blend quite as creamy. But if you give it a try, let us know how it goes! You could also sub a vegan cream cheese, such as Myokos

      Reply
  3. Avatar for JAYNEJAYNE says

    August 30, 2019 at 9:46 am

    I’m new to vegan food prep, but I’m the designated dessert preparer for a dinner party, and this sounds like just the thing to get me started. But I’m not sure what flavor of yogurt to use! Apparently “coconut” is what the COYO yogurt is made from, but Is it also the flavor used here? I’ve found another brand of coconut yogurt but I only found vanilla flavor.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 30, 2019 at 12:38 pm

      Hi Jayne, the COYO “natural” flavor works well! Let us know how it goes!

      Reply
  4. Avatar for MarisaMarisa says

    August 29, 2019 at 1:09 pm

    Think this would do well in a muffin tin for mini cheesecakes? Excited to try it either way. Thanks for the awesome recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 29, 2019 at 2:38 pm

      I do! Let us know if you give that a try!

      Reply
  5. Avatar for MichelleMichelle says

    August 2, 2019 at 2:54 am

    Tried this recipe yesterday. Easy to make. Topped with melted frozen blueberries. Flavour is quite good. Used a whole vanilla bean instead of extract and omitted the oil. Only complaint is it got a little melty towards the end of eating. Will try your baked cheesecake next to compare textures. Still trying to locate vegan cream cheese in my area though without much luck.
    Enjoying your recipes. Keep up the good work and keep sharing!

    Reply
  6. Avatar for Gabe StockingerGabe Stockinger says

    July 23, 2019 at 11:30 am

    Thanks for the great ideas!

    Cheers!

    Reply
  7. Avatar for KatieKatie says

    July 11, 2019 at 1:25 pm

    I’m wondering if I can add blueberries to the filling and to have blueberry-lemony taste. Will it affect the texture?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 11, 2019 at 2:05 pm

      I would recommend blending them in, otherwise whole blueberries may be icy.

      Reply
  8. Avatar for CaitlinCaitlin says

    June 28, 2019 at 4:44 pm

    I have made some vegan tarts/cheese cakes with success before but sadly this did not go well. The filling was lumpy (even though I soaked the cashews) and no matter what I did I couldn’t get it to really smooth out. I triple checked the recipe to make sure I’d done it correctly. The taste is amazing so points for that but one one likes a lumpy cheesecake!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 29, 2019 at 8:10 am

      Hmm, strange! Did you use a blender or food processor? If the cashews are soaked and the blender is powerful, lumpiness should not be an issue…

      Reply
  9. Avatar for BrittneyBrittney says

    April 22, 2019 at 11:52 am

    What size cake pan do you use for this recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 23, 2019 at 9:28 am

      7 inch springform pan. The one we use is linked in the instructions. Hope that helps!

      Reply
  10. Avatar for AimeeAimee says

    April 19, 2019 at 7:25 pm

    This recipe is amazing, even meat/dairy/gluten eaters loved it at Passover last year. My question, can I do it without the parchment paper? I have a non stick springform pan. I used parchment last time and and all those wrinkles and crinkles just give me the heebie jeebies.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2019 at 7:44 am

      Hi Aimee, We haven’t tried that, but it might work! If you give it a try, we would love to hear how it goes!

      Reply
      • Avatar for AimeeAimee says

        April 22, 2019 at 10:53 am

        It worked fine! I greased the pan generously with coconut oil.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          April 23, 2019 at 9:26 am

          Great! Thanks for sharing!

          Reply
  11. Avatar for Louise ElliksLouise Elliks says

    March 20, 2019 at 6:26 pm

    Would it be possible to make the crust the night before?

    Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 21, 2019 at 12:54 pm

      That would work! We recommend storing it in the freezer.

      Reply
  12. Avatar for JenniferJennifer says

    February 23, 2019 at 3:21 pm

    Hi
    Would the filling work without the maple syrup? I could always put less lemon juice in so it’s not as tart? …

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 25, 2019 at 9:38 am

      Hi Jennifer, we don’t think this recipe would work well without the maple syrup as the texture and taste would be much different. Hope that helps!

      Reply
  13. Avatar for mskulmskul says

    February 16, 2019 at 6:18 pm

    this was absolutely delicious- my first vegan cheesecake, and it was as good if not yummier than traditional cheesecake. took it for a dinner party, where only one person was vegan, and it was gobbled up before all the non vegan desserts! i did sub in your almond oatmeal crust, and sugar instead of maple syrup. i also added w but more lemon and a drop of lemon essence to make it more lemony. loved it!

    Reply
  14. Avatar for IngridIngrid says

    January 25, 2019 at 6:22 am

    Hello, I would like to try this recipe this weekend. It looks yummy!
    Could I add some previously defrosted berries to the mix when I blend the cashews? And maybe a couple of dates to add some sweetness?

    Thank you

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 26, 2019 at 4:03 pm

      I would think that could work, though we haven’t tried ourselves! Let us know if you experiment with the recipe!

      Reply
  15. Avatar for Lori EllerbeLori Ellerbe says

    January 15, 2019 at 10:33 am

    I was wondering if the coconut yogurt you used was unsweetened or sweetened? Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 15, 2019 at 1:35 pm

      Unsweetened, but we make our own!

      Reply
  16. Avatar for TammiTammi says

    January 11, 2019 at 12:32 am

    Just wondering if leaving this out of the fridge/freezer for too long will make it runny? Like 1-2 hours?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 11, 2019 at 5:48 pm

      Its best served cold and will soften after a couple hours!

      Reply
  17. Avatar for Cat AllenCat Allen says

    December 20, 2018 at 2:40 am

    I made this last night and it was really tasty! The filling is really good and holds it’s shape really well. I would say get it out of the freezer at least 30 mins before serving as you don’t want it too cold. I swapped out the raw base in the recipe for a biscuit and melted vegan butter version just because that seemed easier.

    Reply
  18. Avatar for SandySandy says

    December 14, 2018 at 11:19 am

    Can I sub dried figs for dates in the crust?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 15, 2018 at 6:45 am

      Hi Sandy! I can’t say for sure as we haven’t tried it ourselves, but let us know if you test it out! Good luck!

      Reply
  19. Avatar for MelinaMelina says

    December 11, 2018 at 2:51 pm

    I want to use vegan eggnog in the filling. Is there any chance I could sneak in this liquid without losing the texture?

    Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 12, 2018 at 8:19 am

      Hmm its worth a shot, but we can’t guarantee successful results, Melina! Let us know how it turns out!

      Reply
  20. Avatar for NellzNellz says

    November 23, 2018 at 9:37 pm

    I made this recipe with “so delicious coconut milk, yogurt alternative” and I used slightly less maple syrup to make it tarter. And WOAW was it delicious. My non vegan family loved it. Thank you so much for the recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 24, 2018 at 9:07 am

      Lovely – thanks Nellz! Next time would you mind leaving a rating? It’s super helpful for us and other readers! xo

      Reply
  21. Avatar for KathyKathy says

    November 18, 2018 at 12:06 pm

    My PROBLEM with This (Raw, Uncooked) cheesecake recipe and WITH ALL RAW CHEESECAKE RECIPES is that i Don’t have ROOM TO STORE an 8 or 9 inch Springform Pan in my Freezer!! I am Vegan and work hard to eat RAW VEGAN BUT this Need for FREEZER SPACE is making me CRAZY!! Springfirm pans take up lots if space & it must be stable & on Top!! Does Everyone have HUGE FREEZERS? I Don’t- Mine is packed with necessary items, like fruits for smoothies & bowls, tofu, tempeh & seitan, waffles , frozen dishes, NOT to mention so Many necessary Other STAPLES that are VITAL to a vegan chef! BIG PROBLEM US These refridgerated cheesecakes FALL APART UNLESS they are FROZEN!!! Help!! Please!

    Reply
  22. Avatar for Rhiannon CRhiannon C says

    November 13, 2018 at 2:01 pm

    The last couple of times I’ve made this, the consistency is a little frozen/icy if that makes sense? The first time I made it, it came out perfectly and was super creamy! What could I be doing wrong to get that weird icy consistency?

    Reply
  23. Avatar for PascalePascale says

    October 10, 2018 at 7:28 am

    Hi,
    What could be a substitute for the walnuts?
    Thank you. :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2018 at 3:50 pm

      Pecans should work if you can have them!

      Reply
  24. Avatar for AnneAnne says

    September 19, 2018 at 7:16 am

    Do you suggest anything that I can replace the lemon juice with? I cannot have it due to acidity. I cannot have vinegar either :)
    Thank you!

    Reply
  25. Avatar for LNLN says

    August 12, 2018 at 8:44 am

    Amazingly creamy, that’s a real success! Thanks for the recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 12, 2018 at 9:27 am

      Yay! Glad to hear it!

      Reply
  26. Avatar for ChelseyChelsey says

    August 5, 2018 at 6:58 am

    Hi quick question could I remove the lemon juice and zest or substitute it for something

    Reply
    • Avatar for LNLN says

      August 12, 2018 at 8:46 am

      I’ve had not enough lemon so I added a bit of apple cider vinegar to keep the acidity and firm up everything, turned out great! But I won’t advise putting 100% vinegar instead of the lemon juice.

      Reply
  27. Avatar for judyjudy says

    August 2, 2018 at 11:56 am

    My springform pan is 8 1/2 or 9 inches. Would you suggest increasing the recipe by 1 1/2 times or doubling it? I want to make it for a special brunch next week and there will be 10 -12 people present.
    Thanks so much!

    Reply
  28. Avatar for kerlikerli says

    July 25, 2018 at 1:04 am

    made this cake for my vegan friend for her birthday and she loved and i loved it myself. filling is amazing. my springform was too big so the base came too thin and had to make extra filling but oh my it was delicious.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 25, 2018 at 9:05 am

      Yay! We are so glad to hear that, Kerli!

      Reply
  29. Avatar for HelenaHelena says

    July 4, 2018 at 11:09 am

    Thank you for the receipe! It’s really work

    Reply
  30. Avatar for Ronald ZechaRonald Zecha says

    June 29, 2018 at 1:06 pm

    I’m guessing you meant CocoYo since I didn’t see any coyo?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 30, 2018 at 8:20 am

      Coyo is our preferred brand of coconut yogurt!

      Reply
      • Avatar for RonzRonz says

        June 30, 2018 at 8:26 am

        Darn I guess we don’t have it out here thanks! Will still give it a try tonight!

        Reply
  31. Avatar for EricaErica says

    June 20, 2018 at 10:58 am

    For all the people with nut allergies: I have made this with cashews and then again subing the cashews for sunflower seeds. It is better with the cashews, slightly creamier and more “nutural” in the flavor compared to using sunflower seeds. BUT, it is great anyway, unless you really hate sunflower seeds, becuse you can taste them a little when it is finished. I would perhapes use full sweetner if useing sunfloer seeds, I did not and I think it would be a little bit better still then.
    Either way, great recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 20, 2018 at 2:32 pm

      Thanks for sharing, Erica! :D

      Reply
  32. Avatar for emilyemily says

    June 6, 2018 at 5:44 am

    Hi ! Sorry to bother but can you please also use grams for measuring, since it is very difficult for me to understand clearly how much should I use, since it’s not easy to google search everything from cups- gr….

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 6, 2018 at 8:56 am

      Hi Emily! You’ll notice that you are actually able to change between metric and US customary + can find those options just above the ingredient list! Hope this helps.

      Reply
  33. Avatar for JennyJenny says

    May 29, 2018 at 8:22 pm

    The bomb. Such a beautiful, tart filling – and I love the tang and freshness of the coconut yoghurt. I made it to the recipe (using orange zest), just reducing the maple syrup to 1/3 cup.

    Reply
  34. Avatar for IreneIrene says

    May 29, 2018 at 2:18 am

    Hello and thank you for this lovely recipe. One question. how come you dont use on top of it some type of marmalade? am just wondering and which marmalade do you believe would suit best for flavoring maching. thanks, greetings from Greece

    Reply
  35. Avatar for LeliaLelia says

    May 20, 2018 at 10:42 pm

    This was amazing, so so tasty! What a brilliant recipe, thanks so much!

    Reply
  36. Avatar for NicoleNicole says

    May 13, 2018 at 4:58 pm

    So delicious and super easy to make! Whipped this up to feed a mixed crowd, and as my FIL said it’s carnivore approved!

    Reply
  37. Avatar for LarissaLarissa says

    May 11, 2018 at 7:17 pm

    Can I omit maple syrup? Use dates in the filling instead?
    Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 13, 2018 at 7:37 am

      I think that could work! Report back if you give it a try!

      Reply
  38. Avatar for AnayAnay says

    May 11, 2018 at 5:25 pm

    Hi Dana, can I replace the walnuts with pecans? I’m not a huge fan of rolled oats. Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 13, 2018 at 7:37 am

      Yes, that should work!

      Reply
  39. Avatar for EvaEva says

    May 11, 2018 at 1:33 am

    WOW, my husband and I are SO impressed with this ridiculously delicious cheesecake. My husband is nowhere close to being vegan or vegetarian, but even he was extremely impressed and agreed it’s one of the most delicious cakes he’s ever had. I love that there is a lot of complexity in the flavor and it doesn’t leave you feeling weighed down. It actually tastes very similar to what you find in a Larabar–my favorite brand of fruit/energy bars. I should add that I roughly doubled the amount of lemon juice in the filling and added 2 extra tablespoons of the coconut yogurt because I wanted it to be extra zingy. I made the coconut yogurt using the recipe from this website–it turned out super liquidy, but I would say that’s because of the brand of coconut milk I used. This is the first dessert recipe I’ve tried from this website and will definitely be trying others. YUMMM!!

    Reply
  40. Avatar for AmandaAmanda says

    May 7, 2018 at 12:07 pm

    So yummy!!

    This is the most cheesecake-like vegan alternative that I’ve yet come across. We used the COYO, and we are in love with this yogurt. We’ve yet to come across a vegan yogurt that actually tastes good. Thank you for the recommendation! Even my 6 yo said a plain yogurt was “delicious”!

    Reply
  41. Avatar for Carol EdwardsCarol Edwards says

    April 30, 2018 at 11:26 am

    Made this for my birthday on Sunday. It was delicious, easy and perfect. Couldn’t have had a better birthday treat. Thanks Dana!

    Reply
  42. Avatar for ManolitaManolita says

    April 29, 2018 at 4:31 pm

    Hey I can’t wait to try this recipe but wondering if I can substitute the dates with something that has less carbs (keto) I was gonna swap the maple with stevia ? What you think wonderful lady ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2018 at 6:31 am

      Hmm I’d recommend keeping the dates in this crust, but if you try something different, report back on how it goes! As for stevia, that should work, thought we haven’t given it a try! Good luck!

      Reply
    • Avatar for AmeliaAmelia says

      May 4, 2018 at 7:49 am

      In the same boat and I’m using a different crust.

      Reply
  43. Avatar for Belinda MarozziBelinda Marozzi says

    April 25, 2018 at 5:48 am

    Hi Dana

    This was absolutely delicious and enjoyed by the whole family. Will definitely be making it again. Just wondering if it would be possible to bake the crust before adding the filling to make it crispier?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 26, 2018 at 8:31 am

      Hi Belinda! We’re glad you enjoyed it! We haven’t tried it, but I think that should work! I’d recommend using this recipe for reference. Let us know how it goes!

      Reply
  44. Avatar for EricaErica says

    April 25, 2018 at 5:21 am

    Hey, I made some cultured cashew creme cheese the other day. Do you think I could use some of that in place for the cashews?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 26, 2018 at 8:33 am

      I think that could work, though we haven’t tried it and can’t say for sure. Let us know how it goes, Erica!

      Reply
      • Avatar for EricaErica says

        June 20, 2018 at 10:49 am

        It worked just fine :)

        Reply
  45. Avatar for Naida ArrindellNaida Arrindell says

    April 22, 2018 at 7:32 pm

    I soaked almonds not walnuts for the base -should I dehydrate them before using these?

    Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 23, 2018 at 10:14 am

      Hi Naida! I am not sure how well dehydrating them would work, but if you give it a try, report back on how it goes! I would recommend using the soaked almonds for another recipe like our DIY almond milk, and then using raw almonds for the crust. Hope this helps!

      Reply
  46. Avatar for AllyAlly says

    April 20, 2018 at 9:29 pm

    OH MY GOOOOOOOSH! I have tried many cashew cheezecake recipes and never quite got that cheesecake feeling. Until now! This will be a staple in my home! My husband loves cheesecake and since going plant based has been missing it. THANK YOU guys for creating this….. I simply can’t sentence make anymore…. gotta go and gobble up the leftovers from this batch *nomnomnom

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 21, 2018 at 11:17 am

      Yay! We’re so glad you enjoyed it, Ally!

      Reply
  47. Avatar for KristinaKristina says

    April 15, 2018 at 6:01 am

    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!

    Reply
  48. Avatar for SilpaSilpa says

    April 12, 2018 at 4:15 am

    This cheese cake is so tempting… Yummm..
    Can I replace coconut oil with olive oil here??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 12, 2018 at 11:28 am

      We haven’t tried olive oil in this recipe but you can always just omit the coconut oil here!

      Reply
  49. Avatar for FionaFiona says

    April 11, 2018 at 6:45 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 11, 2018 at 8:02 am

      Hi Fiona! I’m not sure the fridge would do it unfortunately and would recommend a freezer for this recipe!

      Reply
  50. Avatar for JoanJoan says

    April 10, 2018 at 9:46 am

    Can I make this two weeks ahead and leave it in the freezer until serving?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 11, 2018 at 8:16 am

      Yes totally!

      Reply
  51. Avatar for Melina ZweerusMelina Zweerus says

    April 8, 2018 at 2:28 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 8, 2018 at 7:20 am

      Yay! We’re glad you enjoyed it, Melina! Thank you for sharing your recipe changes as well! :D

      Reply
  52. Avatar for BarbieBarbie says

    April 6, 2018 at 11:22 pm

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 8, 2018 at 7:54 am

      Yay! We’re glad to hear it, Barbie!

      Reply
  53. Avatar for brianbrian says

    April 6, 2018 at 3:11 pm

    Made this for Easter and the results were outstanding, even the non-vegan cheese cake eaters enjoyed it!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 8, 2018 at 8:11 am

      Yay! We’re glad to hear it, Brian!

      Reply
  54. Avatar for Cassie Thuvan TranCassie Thuvan Tran says

    April 5, 2018 at 8:53 am

    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!

    Reply
    • Avatar for Rachel GramsRachel Grams says

      May 11, 2018 at 8:47 am

      It’s worth making your own coconut yogurt! I just made it for the first time this week. My 14 year old and I have a dairy sensitivity and really miss yogurt. Don’t like the ones in the store due to all the added sugar, etc…. We both LOVE the homemade coconut yogurt! Just went to Whole Foods this morning to buy more coconut milk. It’s so worth it!!!

      Reply
  55. Avatar for ShapiemauShapiemau says

    April 2, 2018 at 6:02 am

    I have made this cheesecake and it was delicious! Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 2, 2018 at 9:29 am

      We’re glad to hear it!

      Reply
  56. Avatar for JustynaJustyna says

    April 2, 2018 at 2:44 am

    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!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 2, 2018 at 9:32 am

      Thanks for sharing your changes, Justyna! Glad you enjoyed :D

      Reply
  57. Avatar for Jenn MJenn M says

    April 1, 2018 at 5:19 pm

    I used prepared cashew butter which guaranteed a creaminess. It was delicious end to our Easter!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:55 pm

      Smart! Thanks for sharing!

      Reply
    • Avatar for ChristineChristine says

      April 3, 2018 at 4:07 pm

      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.

      Reply
  58. Avatar for LenaLena says

    April 1, 2018 at 1:55 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:55 pm

      Ooohhhhh, SMART! Thanks for sharing, Lena! xo

      Reply
  59. Avatar for Sara A.Sara A. says

    April 1, 2018 at 10:56 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:54 pm

      Whoop! xo

      Reply
  60. Avatar for AleAle says

    April 1, 2018 at 6:49 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2018 at 10:24 am

      We just saw! It looked delicious! Glad you enjoyed :D

      Reply
  61. Avatar for PedroPedro says

    April 1, 2018 at 5:34 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 2, 2018 at 9:23 am

      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!

      Reply
  62. Avatar for ReganRegan says

    April 1, 2018 at 5:09 am

    Is this refined sugar free?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2018 at 10:27 am

      Yes!

      Reply
  63. Avatar for MarMar says

    March 31, 2018 at 9:31 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2018 at 10:54 am

      Glad you enjoyed it! Thanks for sharing your changes :D

      Reply
  64. Avatar for MasonMason says

    March 31, 2018 at 7:33 am

    First, this recipe looks absolutely fabulous! Second, have you found a good substitute for cashews?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:54 pm

      See the above replies!

      Reply
      • Avatar for MasonMason says

        April 2, 2018 at 4:57 pm

        Thanks, Dana!

        Reply
  65. Avatar for Nicel Ekin OrhanNicel Ekin Orhan says

    March 31, 2018 at 1:05 am

    Hi can i churn it in an ice cream maker to make it scoopable? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:54 pm

      I think that would be totally possible! Let us know how it goes.

      Reply
  66. Avatar for PearlPearl says

    March 31, 2018 at 12:22 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:53 pm

      That should work!

      Reply
  67. Avatar for Jane SutterJane Sutter says

    March 30, 2018 at 8:52 pm

    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!

    Reply
  68. Avatar for Tammy Kaye ClouzetTammy Kaye Clouzet says

    March 30, 2018 at 7:08 pm

    I’m curious if you could use coconut milk kefir instead of the yogurt? I make it at home.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:53 pm

      Hmm, not sure! Wouldn’t it be too thin? If you try it, let us know!

      Reply
      • Avatar for Tammy ClouzetTammy Clouzet says

        April 1, 2018 at 6:30 pm

        Good point. Maybe I’ll just use less than the recipe calls for and we’ll see what’s happens! Thanks ?

        Reply
  69. Avatar for AnaAna says

    March 30, 2018 at 6:09 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:53 pm

      Whoop! Thanks!

      Reply
  70. Avatar for AlanAlan says

    March 30, 2018 at 2:24 pm

    Macadamias are a good substitute for cashews.

    Reply
    • Avatar for KikaKika says

      March 30, 2018 at 6:25 pm

      Dim you think that the texture will be the same? ?

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        April 1, 2018 at 5:53 pm

        It won’t be as creamy, but the flavor is nice!

        Reply
  71. Avatar for Sharon brinkSharon brink says

    March 30, 2018 at 12:11 pm

    Hi, I would love to try this without maple syrup, would that work? mthx sharon

    Reply
    • Avatar for Isabella DawsonIsabella Dawson says

      March 30, 2018 at 12:21 pm

      I think it would just be tarter, but I imagine if you use salt or orange zest, it would have a nice taste still.

      Reply
      • Avatar for Sharon brinkSharon brink says

        March 30, 2018 at 12:24 pm

        wonderful, thankyou very much for your quick and useful response, rgds, sharon

        Reply
  72. Avatar for LindaLinda says

    March 30, 2018 at 12:09 pm

    Also have a cashew allergy in my house. I would also like to know of a good substitute. Thanks

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:52 pm

      See the above response!

      Reply
  73. Avatar for NickyNicky says

    March 30, 2018 at 11:30 am

    Could I sub the coconut yoghurt for regular non dairy? I’m really not a fan of it but this recipe looks yummmm! X

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:52 pm

      Should work!

      Reply
  74. Avatar for JessicaJessica says

    March 30, 2018 at 11:21 am

    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.

    Reply
    • Avatar for BrendaBrenda says

      March 30, 2018 at 11:52 am

      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. :(

      Reply
    • Avatar for Isabella DawsonIsabella Dawson says

      March 30, 2018 at 12:19 pm

      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.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        April 1, 2018 at 5:52 pm

        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?

        Reply
  75. Avatar for JuliaJulia says

    March 30, 2018 at 11:20 am

    could you use almond yogurt instead?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:51 pm

      Sure! It will just yield a different flavor and I haven’t found one personally that tastes very good.

      Reply
  76. Avatar for BrookeBrooke says

    March 30, 2018 at 11:16 am

    What size spring form pan did you use?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 1, 2018 at 5:51 pm

      I used a 7-inch. But anything in that range will work.

      Reply
  77. Avatar for mariemarie says

    March 30, 2018 at 8:58 am

    pls add me to your mailing list

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 31, 2018 at 8:01 am

      Hi Marie! The easiest way to subscribe to our mailing list, is by simply adding your email address to the yellow button on our homepage. Hope this helps!

      Reply

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