You know a recipe is good when:
A) You get hungry all over again looking at the photos.
B) You pawn leftovers off on neighbors because the temptation is too much to handle.
C) You drop a piece on the table while cleaning up and eat it with your hands. #truestory
D) You simply cannot wait to share it.
This recipe satisfies all of the above. Who’s ready for some (vegan, gluten-free) cheesecake!?
After having such great success with my No-Bake Chocolate Cheesecakes, I couldn’t shake the thought that it was the cocoa butter in the dark chocolate that helped the cheesecakes firm up and hold their shape so well even unrefrigerated (a complaint I had with my earliest prototype – still delicious, just a little soft).
So I ordered some cocoa butter to test my hypothesis. Spoiler alert – my suspicions were dead on.
This cheesecake is simple, requiring just 10 ingredients and 1 bowl (or blender/food processor). And it all starts with a simple, 3-ingredient crust of dates, walnuts and sea salt.
Then, it’s onto the filling.
This filling is insanely creamy and rich. Bonus? It’s entirely naturally sweetened thanks to maple syrup.
It gets its tartness from lemon juice and just a hint of apple cider vinegar. And the subtle, white chocolate flavor comes from the melted cocoa butter.
One bite in and my eyes rolled back. That’s when you know it’s a keeper.
I hope you guys love this cheesecake. It’s:
Infused with white chocolate
Seriously close to “real” cheesecake
& Insanely delicious
I can’t wait to hear what you all think of this recipe. I think you’ll love that it keeps in the fridge without getting too soft and can be left at room temperature for serving (for up to a couple hours)!
If you give it a try, let us know what you think by leaving a comment and rating it! And – our favorite – don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see your creations! We love seeing what you come up with. It’s my favorite evening entertainment. Cheers, friends!
(P.S. If you’re weary to purchase cocoa butter just for this recipe, fear not! You can also use it for beauty purposes and I intend to use it in some future recipes – like this one!)
White Chocolate Lemon Cheesecake (Vegan + GF)
- 1 cup packed medjool dates (pitted // 1 cup yields ~22 dates or 275 g // pitted before measuring)
- 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
- 1 pinch sea salt
- 1 1/2 cups raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)
- 1 tsp vanilla extract
- 3 medium lemons (juice of all, zest of 1 as original recipe is written // adjust if altering batch size)
- 1/4 cup plain, unsweetened rice or almond milk (or sub light coconut, but it will take on a coconut flavor)
- 1/4 scant cup olive oil (or sub melted coconut, though it will take on a coconut flavor)
- 1/2 cup maple syrup, agave, or honey if not vegan (use less for a more tart cheesecake)
- 1/4 cup cocoa butter (melted in the microwave or over a double boiler*)
- 1/4 tsp sea salt
- 1 tsp apple cider vinegar (optional // for extra tang)
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts, 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. If too wet, add more almond or walnut meal.
- Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an “X” shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
- Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth – up to 2-3 minutes. If it won’t come together, add a touch more lemon juice, maple syrup/agave or a splash more almond milk as the liquid should help it blend better.
- Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
- Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set – about 6-8 hours depending on size of dish. Expedite this process by popping them into the freezer for at least 2 hours. NOTE: They will come out much easier after being in the freezer!
- Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
- Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.
* My ramekins are medium-sized – about 3 inches wide at the base – and this recipe made enough for 4 (as original recipe is written). You can also use a standard size springform pan, or use a muffin tin!
* Nutrition information is a rough estimate for 1 of 16 servings (4 slices per small cheesecake) without additional toppings.
* Adapted from my 7 Ingredient Vegan Cheesecakes.
*These cheesecakes keep in the fridge loosely covered for up to a few days. Freeze in a freezer-safe container for up to 2 weeks – to serve let thaw at room temperature. Best when fresh!