Dreamy Vegan Cheesecake
I’m not saying I wouldn’t be able to live without cheesecake, but at one point in my life, my best friend told me that she thinks my spirit animal is cheese. No kidding.
So, when transitioning to a plant based diet, I figured that having a good vegan cheesecake recipe on my hands might be a good idea!
I had always been a little intimidated by the idea of making vegan cheesecake. It seemed like too many ingredients, complicated equipment and making sure that it looks as incredible as @sobeautifullyraw’s vegan cheesecake creations seemed virtually impossible. So I filed it away under the ‘I-wish-I-could-make-this-recipe’ at the back of my mind.
Then, I suddenly decided that its time I kick this ‘can’t do it’ mindset. I needed inspiration and needed to prove to myself that I can also make something beautiful!
Armed with dates, raw cashews, maple syrup and a couple of other delicious ingredients, I dove right in…
And guess what?
Its delicious.
You should make it.
(Recipe adapted from Bakerita)
No-Bake Vegan Cheesecake (Gluten Free, Paleo + Vegan)
For the crust
- 4 pitted and soaked dates
- 1/2 cup of oats
- 2 tablespoons of desiccated coconut
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla
For the cheesecake
- 2 cups raw cashews soaked in cold water for at least four hours or preferably overnight (see Notes)
- ½ cup canned coconut milk shaken
- ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
- ⅓ cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
For the blueberry layer
- 1 cup fresh or frozen blueberries thawed, if frozen
- 1 tablespoon fresh lemon juice
- a few spoons of the cashew mixture
Instructions
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Grease a 15cm springform pan with coconut oil and set aside.
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Add the pitted dates, oats, coconut, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
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In the same food processor or high-powered blender, combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
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Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.
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Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
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Keep some of the cashew mixture aside and add the freeze dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
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Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. When ready to serve, top with berries, melted chocolate, or anything tasty and on hand! I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
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Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.
If you make this recipe, be sure to tag me on instagram! I’d love to see your creations!
