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Friends, few times have I been more excited to share a recipe with you as I am today.
This recipe has been taste-tested and approved by 6 of my closest foodie friends and heartily approved. And they weren’t even vegan! I even like these better than real cheesecakes, which I can no longer stomach with my dairy intolerance. Crisis, averted.
These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that’s all you need. Whirl and set aside.
Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar. So good, so creamy, so insanely delicious you’ll want to drink it with a straw.
This is where the fun begins: you get to pick your own flavor!
Of course, you could leave them as is. They’re extremely delicious plain. But, to perk them up a bit I created three varieties: blueberry, bourbon caramel, and peanut butter. My favorite being peanut butter (as if you expected anything less).
Instead of baking these cheesecakes you simply pop them in the freezer to set. To make removing them from the pan a breeze, I simply cut out strips of parchment paper and made little tabs so I could just pop them right out. Worked like a charm! If you don’t have parchment, just slide a butter knife along the sides to pop them out. Easy, simple removal either way (no special equipment or springform pans required).
If you’ve ever been suspicious of cashew-based vegan desserts, don’t be!I can wholeheartedly attest that these are some of the best desserts I’ve ever had! No seriously.I can’t even begin to tell you how insanely delicious these guys are – and I’m a cheesecake snob!
They’re:
Creamy
Perfectly sweet
Slightly tart
Luscious
Sexy
Smooth
Insanely satisfying
& Perfect topped with coconut whipped cream
OK, this is beginning to sound like a Victoria’s Secret ad. You catch my drift. Just make, these, cheesecakes!
7-Ingredient Vegan Cheesecakes
7-ingredient vegan, gluten-free cheesecakes that are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
Author Minimalist Baker
Prep Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 12 (mini cheesecakes)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1-2 Weeks
Does it keep? 2-3 Days
Ingredients
US Customary – Metric
CRUST
- 1 cup packed pitted dates*
- 1 cup raw walnuts
FILLING
- 1 1/2 cups raw cashews (quick-soaked*)
- 1 large lemon (juiced // 1 lemon yields ~scant 1/4 cup or 50 ml)
- 1/3 cup coconut oil (melted)
- 2/3 scant cup full-fat coconut milk (see instructions for note)
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
FLAVOR ADD-INS optional
- 2 Tbsp salted natural peanut butter
- 1/4 cup wild blueberries (fresh or frozen)
- 3 Tbsp bourbon caramel sauce
Instructions
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 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. Optional: add a pinch of salt to taste.
Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
You don’t need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then “liquified” or “pureed” it until silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.
Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Video
Notes
*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 30 minutes uncovered, then drain and use as instructed.
*Adapted from Sidesaddle Kitchen (Absolutely smitten with her.)
*Nutrition information is a rough estimate calculated without toppings or added flavors.
*Prep time does not include freezing (4-6 hours)
Nutrition (1 of 12 servings)
Serving: 1 mini cheesecakes Calories: 324 Carbohydrates: 29 g Protein: 6 g Fat: 22 g Saturated Fat: 8.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Fiber: 2.6 g Sugar: 21 g
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Reader Interactions
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All commentsI made thisQuestions
Melissa says
I try to keep a whole food plant-based diet without the use of oil. For me, this is the perfect way to make “cheesecake” since I am the only one eating this way at my house. However, this recipe has coconut oil. I have read that a good substitute for coconut oil in vegan baking is coconut butter. Before I dump $12 on a jar, I am interested to know if the coconut butter will work here. Thanks!
Reply
Support @ Minimalist Baker saysHi Melissa, we think coconut butter might add a gritty texture. We’d suggest adding more cashews!
Reply
Shae says
Can you please tell me if I push the dates in the cup measurement or put in losely? 🙏🏼
Reply
- Support @ Minimalist Baker says
Hi Shae, push them in the cup measurement!
Reply
Mel says
If you are looking for an amazing and delicious substitute to a traditional dairy containing cheesecake do not look further than this recipe. I strongly suggest trying it. I am not a vegan but find this recipe so delicious and satisfying. I usually add some lemon zest and vanilla extract to the filling also. Thank you for this recipe. It has come in handy on many occasions when I have needed to make something special for family members who are vegan.
Reply
- Support @ Minimalist Baker says
We’re so glad you enjoy this recipe, Mel. Thank you for the lovely review and for sharing your additions! xoxo
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Mei says
I absolutely love this recipe!! Made it with passion fruit and blueberries (whole not even a sauce) and now I’m going to make it with lemon. So easy to whip up and guilt free as it’s so nutrients dense. With the base I used whatever nuts I had I think it was Brazil nuts with almond meal. This time I’m going to try walnuts and hazelnut meal.
Thank you! Delicious!
Reply
- Support @ Minimalist Baker says
We’re so glad you enjoy the recipe, Mei! Thank you for the lovely review and for sharing your delicious modifications! xo
Reply
Ava says
Hi! I’m not a vegan but do love nutrient dense delicious desserts, if I don’t have coconut milk can I sub regular whole milk? Or a different plant based milk?
Reply
- Support @ Minimalist Baker says
Hi Ava, coconut milk is much thicker than other milks, so we can’t guarantee it will turn out the same. It might not set properly!
Reply
Christine Hannay says
I made a batch of these, I didn’t have coconut oil so I just subbed coconut cream in place of the coconut milk and oil. They’re delicious.
My 14 year old has ARFID and loves them. We have some difficulties finding sources of healthy fats that will eat, as most of their safe foods are plain raw vegetables or fruits like cucumber and watermelon.
They like to take one of these in the morning on their way to the bus stop, and it’s a relief knowing they’re eating something satiating. Thank you!Reply
- Support @ Minimalist Baker says
We’re so glad the recipe has been helpful, Christine. Thank you for sharing! xo
Reply
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