Desserts Recipes Vegan Videos

Vegan Cheesecake

September 8, 2016

The first time I heard of cheesecake, I was perplexed.

I was five and my experience with cheese at that point had been completely savory and typically melted in between slices of bread or on top of spaghetti or lasagna.

Cake was for birthdays. Decked out in fantastical colors and frosting flavors.

There was no way the two could have a happy edible union . . . that is until my mother whipped out the Cheesecake with SourCream and Cherry topping at our family picnic and my taste buds were forever changed.


And then time passed and dairy became more foe than friend.

But cheesecake was still a dessert that I wasn’t willing to part with. So like all things . . . I figured out a few substitutes and this beauty was born.


Vegan Cheesecake

A decadent, non-dairy, sugar-free cheesecake made from cashews.




  • 1/3 cup walnut halves
  • 4 dates
  • 1/8 tsp of cinnamon
  • pinch of salt


  • 1.5 cups soaked cashews
  • 1/3 cup fresh lemon juice
  • 1/4 cup melted coconut oil (room temp)
  • 1/3 cup maple syrup
  • 1 tsp salt
  • 1/2 tsp vanilla beans or vanilla bean paste



  1. Preheat event to 375 degrees
  2. Process all ingredients together until crumbly and fine.  Keep an eye on this part as the nuts can process into butter rather quickly.  It may be helpful to pulse for a few before turning the processor on completely. Processing breaks down the nuts and they release fat and this turns into butter really quickly.
  3. Press crust crumble mixture into two 4″ spring form pans.
  4. Bake in oven for 10 minutes.
  5. Remove, set it aside so it can cool and crisp up.


  1. Add cashews to food processor and begin processing.
  2. Once a dough like ball begins to form, gently stream in lemon juice while food processor is still on.
  3. Stop. Scrape sides. Continue to Process
  4. Once blended, gently stream in coconut oil with food processor still on.
  5. Stop. Scrape sides. Continue to Process
  6. Once blended, gently stream in maple syrup with food processor still on.
  7. Stop. Scrape sides. Continue to Process
  8. You are looking for your batter to get lighter in both texture and color. Thus you will process for some time as this adds air.  The time is not exact. This recipe requires you to be present and watchful in order to know when to add the next addition.
  9. Once maple syrup is well blended, stop and taste.
  10. How is it? To your liking? If so, move on to step
  11. Are you underwhelmed? Try adjusting the lemon juice and/or maple syrup to bring out the flavor you want.
  12. If you think it’s almost there but needs something else, add salt with processor on for even distribution.  This always rounds out the flavor.
  13. Process. Scrape sides.
  14. Add vanilla beans or vanilla bean paste while processing.
  15. By now, you should have a batter that makes your taste buds smile and makes the doubter in you *if you’re a newbie* say wow!
  16. Pour cheesecake filling into springform pans and place in freezer for 3o minutes (if serving same day) or in fridge overnight.  This will allow the batter to firm and assume the texture you know as “cheesecake”.
  17. Once firm, decorate with melted chocolate (which will firm once it comes in contact with cold cheesecake), flowers, sprinkles, spices, whatevs!
  18. Enjoyed best just below room temperature.



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