This delicious vegan cheesecake recipe is gluten-free, raw, and tofu-free.
In case you didn’t know, cheesecake is my favorite dessert. The flavor, creamy texture, and crust make it taste amazing. If you love cheesecake, then you know what I mean.
If you love this cheesecake, then you should try my sweet potato pie, lime raspberry tart, or peach crisp on the blog.
One of the things I love most about this cheesecake is that the crust is gluten-free. I know some people have issues with gluten. Anytime I can help with developing recipes that bring about a bit more comfort, I will.
The combination of cashews and coconut cream taste delicious together. It will be hard to try not to eat the filling in the mixing bowl.
What’s in this vegan cheesecake
Crust
- pitted soft dates
- raw walnuts
- cinnamon
- nutmeg
- sea salt
Filling
- cashews
- coconut oil
- maple syrup
- coconut cream
- vanilla extract
How to make this vegan cheesecake recipe
1. Make the crust. Pulse crust ingredients in a food processor until the pieces of dates and walnuts are about the same size. Continue pulsing until it turns into a paste. Note: If your dates are hard, soak in warm water for a few minutes before adding to the food processor.
2. Transfer the crust to a 9-inch springform pan and press the pie dough into the bottom. Press the dough until you create an even layer across the bottom of the pan.
3. Place into the refrigerator or freezer while you prepare the filling. Clean your food processor and get started on the filling.
4. Add all filling ingredients to your food processor and blend until completely smooth. This will take about 3-5 minutes, be patient!
5. When the filling is smooth, take your springform pan out of the fridge and fill. Using a spatula, smooth the top as much as you can.
6. Cover with aluminum foil, and place in the freezer overnight to set. Then transfer to the fridge. Serve and enjoy!
Cheesecake Topping Suggestions
Serve plain or with one of the following suggestions.
- Berries
- Carmel
- Chocolate
- Vegan Whipped Cream
Shana’s Kitchen Essentials
Check out some of the kitchen tools I used to make this cheesecake.
More delicious vegan desserts:
Vegan Cheesecake Recipe (Gluten-Free & Raw)
Ingredients
Crust
- 1 cup pitted soft dates
- 2 cups raw walnuts
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of sea salt
Cheesecake Filling
- 4 cups cashews soaked for at least 5 hours, or overnight
- 2/3 cups coconut oil melted
- 1/2 cup maple syrup
- 1/4 cup coconut cream
- 2 tsp vanilla extract
Instructions
- Make the crust. Pulse crust ingredients in a food processor until the pieces of dates and walnuts are about the same size. Continue pulsing until it turns into a paste. Note: If your dates are hard, soak in warm water for a few minutes before adding to the food processor.
- Transfer the crust to a 9-inch springform pan and press the pie dough into the bottom. Press the dough until you create an even layer across the bottom of the pan.
- Place into the refrigerator or freezer while you prepare the filling. Clean your food processor and get started on the filling.
- Add all filling ingredients to your food processor and blend until completely smooth. This will take about 3-5 minutes, so be patient!
- When the filling is smooth, take your springform pan out of the fridge and fill. Using a spatula, smooth the top as much as you can.
- Cover with aluminum foil, and place in the freezer overnight to set. Then transfer to the fridge. Serve and enjoy!
Notes
Cheesecake Topping Suggestions
Serve plain or with one of the following suggestions.- Berries
- Carmel
- Chocolate
- Vegan Whipped Cream
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