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Vegan Cheesecake Recipe

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This delicious vegan cheesecake recipe is gluten-free, raw, and tofu-free. 

gluten-free vegan cheesecake recipe

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. 

cashews, maple syrup, coconut cream, vanilla extract in food processor
cheesecake filling in food processor

4. Add all filling ingredients to your food processor and blend until completely smooth. This will take about 3-5 minutes, be patient! 

cheesecake filling in springform pan

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.

  • Food Processor
  • Springform Pan
  • Measuring Cups
  • Measuring Spoons
raw vegan cheesecake recipe

More delicious vegan desserts:

  • sweet potato pie
  • lime raspberry tart
  • blueberry muffins
  • easy strawberry shortcake
  • salted chocolate tart
  • dark chocolate turtles
gluten-free vegan cheesecake recipe

Vegan Cheesecake Recipe (Gluten-Free & Raw)

Shana Thomas
The best vegan cheesecake recipe made with simple ingredients. This easy dessert is packed with classic flavors but healthier.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 d
Course Dessert
Cuisine American
Servings 10
Calories 150 kcal

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. 
  1. Berries
  2. Carmel
  3. Chocolate
  4. Vegan Whipped Cream
Keyword how to make vegan cheesecake, vegan cheesecake recipe

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Filed Under: Desserts, Gluten-Free, Recipes, Snacks Tagged With: how to make vegan cheesecake, vegan cheesecake, vegan cheesecake recipe

About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

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Comments

  1. Marianna

    March 18, 2023 at 10:50 am

    5 stars
    Delicious and easy to make!!

    Reply
    • Shana Thomas

      March 19, 2023 at 4:14 am

      So happy you enjoyed my cheesecake recipe!

      Reply

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Hi! I’m Shana, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes & wellness tips. About Shana→

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Hey there, I’m Shana Thomas, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes, and wellness tips.

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