Ingredient Vegan Cheesecakes

Six of my best foodie buddies have taste-tested this recipe and given it their approval. They weren’t vegan, either! These are even better than cheesecakes, that I cannot eat anymore due to my dairy intolerance. Crisis averted.

The two-ingredient crust is the base of these seven-ingredient beauties! All you need are dates and raw walnuts or almonds. Whirl, and then set aside.

The filling is next: soaked cashews with coconut milk, coconut butter, lemon juice, and agave. This is so good, creamy, and delicious that you will want to drink it through a straw.

You can leave them plain. These are delicious, even plain. To spice them up, I made three different flavors: peanut butter, blueberry, and bourbon caramel. Peanut butter is my favorite (as you would expect).

You can freeze these cheesecakes instead of baking them. To remove them easily from the pan, I cut strips of parchment and made tabs. Worked like a charm! If you don’t want to use parchment, slide a butter knife along the side of the pans, and they will pop out. Either way, it’s easy and simple to remove (no springform pans or special equipment required).

Don’t be suspicious about cashew-based desserts. These are the best desserts that I have ever eaten! No, seriously. These guys are so delicious – even though I am a cheesecake connoisseur!



  • 1 cup packed pitted dates*
  • 1 cup raw walnuts


  • 1 1/2 cups raw cashews (quick-soaked*)
  • One large lemon (juiced // one lemon yields about 1/4 cup or 50ml)
  • 1/3 cup coconut oil (melted)
  • Please see the note for instructions.
  • Half a cup of maple syrup or agave nectar (or honey, if you’re not vegan).

FLAVOR ADD IN optional

  • Salted natural peanut butter 2 Tbsp
  • Wild blueberries, 1/4 cup (fresh or frozen).
  • 3 Tbsp bourbon caramel sauce


  • Add dates to the food processor and blend until only small pieces remain. Then, form a ball. Remove and set aside.
  • Add nuts to the mixture and blend until it becomes a meal. Add dates again and mix until you get a loose dough. It should stick together if you squeeze it between your fingers. Add a few dates to the mixture through the spout if it is too dry. Add more almond or walnut flour if it’s too wet. Add a pinch of sea salt to taste.
  • Grease a muffin pan with 12 slots (according to the original recipe // adjust for a different batch size). Cut strips of parchment and place them in the slots to make it easier to remove the cheesecakes. The little tabs will make it easier to remove them once they are frozen.
  • Then, add 1 Tbsp of crust in a heap and press it down with your fingers. Use a small cup or the backside of a teaspoon to pack it down and press it down. The bottom of a small glass worked well for me. If the crust sticks to the glass, use a piece of parchment to separate it. Set in the freezer to harden.
  • Mix all ingredients in a blender until smooth. To get a creamier texture, I scoop off the “cream” of the coconut milk. If yours has already been mixed, you can add it as-is.
  • This recipe does not require a Vitamix but a good blender. I blended mine until it was silky smooth after mixing for 1 minute. If the mixture won’t blend, you can add more liquid, such as coconut milk or lemon juice.
  • Adjust seasonings to taste. Add peanut butter to the blender and blend until well combined. Wait and then swirl blueberry or caramel on top of plain Cheesecakes.
  • Divide the filling evenly between the muffin tins. Tap the muffin tins a few times to remove any air bubbles. Cover with plastic wrap, and freeze for 4-6 hours.
  • Remove the tabs by pulling on them or loosening them with a butter knife. The cups should pop out. We loved them best with a bit more caramel and a hint of coconut whipped cream. They’re also delicious as they are! You can keep them in the freezer for up to two weeks.
  • They can be served frozen or softened.

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