Vegan Cheesecake Recipe (Gluten-Free & Raw)
The best vegan cheesecake recipe made with simple ingredients. This easy dessert is packed with classic flavors but healthier.
- 1 cup pitted soft dates
- 2 cups raw walnuts
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of sea salt
- 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
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!
Cheesecake Topping Suggestions
Serve plain or with one of the following suggestions.
- Vegan Whipped Cream