I would love to make this but I am allergic to coconut, do you know what would be a suitable substitute for coconut? Did this for my new years eve party and Oh.My.Goodness. And just to be clear it’s nothing like any other nut butter and it’s also nothing like vegan butter. I’ve made these twice ,and both times they’ve turned out great. I did use just a grahm cracker crust and I topped it with your peanut butter sauce. Hi Hilary, I’m not sure about the carnation milk as I haven’t used that but we do have a caramel topping made with coconut milk, vegan butter and brown sugar for our pumpkin cheesecake and you could possibly use a different milk to make that if you like. Place the cashews into a bowl and pour over boiling hot water from the kettle. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Not to mention, it helps the cheesecakes firm up in the fridge, making this recipe NO freeze and NO bake! Such as this recipe. I’ll have to give them a whirl! Give it a try and let me know what you think! Required fields are marked *, Rate this recipe Luxurious, creamy, sweet, customizable, and seriously amazing. Maybe do follow the soaking procedure if you have a regular blender. *Peanut Butter Sauce Recipe: 1/4 cup Salted natural peanut butter + 1 Tbsp sweetener + 1/2 Tbsp melted coconut oil. No I don’t! The ingredients, while quite simple, can get a little expensive. I used gf oats instead of walnuts in the crust and it tasted delicious. Recipe by Missy Wombat. So excited about this recipe. 7-Ingredient Vegan Cheesecakes. Hi, this looks delish but I’m also wondering what could be substituted for the nuts? Next time, would you mind leaving a rating with your review? Thick, custard-like vegan chocolate cheesecakes with a date-walnut cocoa crust. It turned out so good! (if such a thing is possible!). I’ve made a few recipes from this site (all delicious and great), but this is the first one where I just have to leave a comment. Thanks I made this for my other half’s birthday and he thoroughly enjoyed this! Next time I’ll maybe double up the crust part, as I seemed to have a ton more filling than I had crust for. This is an outrageously simple and delicious recipe. I haven’t tried it specifically in this recipe, but I’ve used it in my other cashew-cream -based raw dishes. BRILLIANT. The cheesecake was smooth, creamy and absolutely delicious. If you can’t have dairy (and cheesecake starts a hurricane in your belly, like me), this is the PERFECT alternative. Not sure where I went wrong. Me again. This is so easy and amazing! Banana as sweetener instead of maple syrup. Definitely a keeper!! Just finished making these and they look good! I was quite nervous at first because my filling was super liquid-y but it firmed up perfectly in the fridge. My one issue is that the filling was not as smooth as I would have liked, likely due to the blender I used. To pack it down, use a small glass or the back of a spoon to and really press it down, allowing some crust to come up the sides. I did have some extra filling when I made this in my muffin tin. ), but I’m not complaining! The next step is to make the cheesecake filling. Hola! Ein Kuchen mit Avocado? Perhaps & Seriously simple. Please do us a favor and rate the recipe as well as this really helps us! Such as this recipe. How much would I use if I could? You could mix nuts and coconut flakes and oats with maple syrup and press it in. Lemon juice a subtle tang. with amounts of cocoa, fat and sweetener needed for a substitute. My only con to this recipe was that it tasted too lemony, so much so that it overpowered the chocolate. I tried so hard to find a replacement that would satisfy me and after almost a year of research and failed attempts I developed this cashew cream cheesecake… It turned out so good! Edited to add: I made it in a 9” round cake pan vs small ramekins and it was perfect! My daughter and I both have to eat grain free for medical reasons and I am allergic to eggs and dairy. I wish I could stop drooling, but I can’t. Hi! It worked and tasted absolutely delicious. Cheesecake:30. Comment Policy: Your feedback is really appreciated! Where can I find the cups? Expedite this process by popping them into the freezer for 1-2 hours. Thank you for the recipe – it’s amazing! Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Will defo make this again. I am very excited to make this recipe, but I am wondering if I can make it in one cake pan instead of 12 mini cakes? Step Two: Vegan Cheesecake Filling. I don’t have any coconut oil on hand and was wondering about just using the OO, however I’m worried about it being bitter? We haven’t tried it, but it might work! thanks!! Thank you again for another smashing recipe! I probably won’t put the topping on it. Nutribullet was essential for getting that really smooth cashew paste. I don’t always read the method until I’m making the recipe… I just ensure that I have the ingredients and see how long it takes to make. Could you perhaps tell me how many grams or ml you need of each ingredient? I have to Hoover it up off the counter with my mouth. Did you ever figure out how to make these without the sugar-sweetened chocolate bar? These look amazing! And really quite easy to do…, I just made this for a birthday dessert! Where do you usually find dairy-free chocolate? Like 1/2 a cup or how many inches? I used oats for the crust but i kept the cashews for the filling. If you can’t easily find coconut butter you can also make your own. I made this last night, in a pan instead of individual ramekins, and it was amazing! FYI these are amazing for Passover which is a jewish holiday coming up! Wow! Coconut oil can be a little too prominent in flavor, and olive oil is more neutral. And up the sweetness? Perfect topped with coconut whipped cream and fresh fruit. Hi Sarah, see our blender review here: https://minimalistbaker.com/best-blenders-review-vitamix-kitchenaid-blendtec/. My batch (following the recipe as is) made 16 standard size muffin cups. Thanks for hitting it out of the park yet again! Spread this out over the top of the cheesecake, working quickly, as the sauce thickens and sets quite fast when in contact with the cold cheesecake. I want to make these for my family but my Mom cannot have chocolate. Sweet Vegan Cheesecake. I used 2 of TJ’s The Dark Chocolate Lover’s Chocolate Bars and loved the complexity they added to filling. It’s super helpful for us and other readers. The filling set better then I was expecting and I made it the night before then put in the fridge. That second-to-last photo… gah. Now I just need to plan one! Thanks for the delicious sounding recipe! If it won't come together, add a splash more coconut milk as the liquid should help it blend better. We don’t have a candy cane cheesecake, but we do have other peppermint recipes on the blog like ice cream and fudge and cupcakes if you do a search. Looking at the list of the ingredients, I have no doubt these cheesecakes are super delicious. And they are so elegant! :). Thanks in advance :). I’m thinking 8inch. It was everything I was hoping for, chocolatety, Rich, and satisfying. Voici comment on peut retrouver le fondant du fromage : avec de l'avocat ! Thanks :). Need help? We haven’t tried and can’t say for sure, but if you experiment with it, report back! Just wondering if I would be able to use vegan chocolate that is not dark chocolate? I just reposted it . Do you think the filling only will freeze okay for 4 weeks? They hold together a bit better than sunflower seeds, and their taste is pretty neutral as is. You may need to play around with the amount of liquid if you use it. We’re so glad you enjoyed this recipe, Stefanie! Im not even vegan and I can say that this is going to be my go-to recipe for chocolate cheesecake from now on. It settles wonderfully, the texture isn’t too grainy, and the flavor was that zingy, cheesecake-y taste that I remember from pre-vegan days! I’ve just made some sort of chocolate cheescake too but I put mascarpone cheese on top and it became something between tiramisu and chocolate cheescake. Made these at the weekend topped with fresh raspberries and sprinkled with cocoa nibs. Must get off this page and back to work asasp, These look so yummy! Soaking in hot water reduces the time needed. ? My dad HATES coconuts but these look soooo good! I will look harder for raw cashews next time since my husband and I prefer the original flavor. So make it as easy as possible with soaked cashews. Hi Dana – I need your help! Every time I serve this cheesecake, you have more people coming to your website, literally! Do you think the filling would still hold up if i blend the cashews with water and then strain? The first time I used muffin tins with paper inserts. It says the measurements make one big cheesecake in a springform, what size would you say? But also, perhaps seeds? I’m transitioning to a dairy free diet after 14 years of lacto-ovo-vegetarianism, and this website is like my bible when it comes to dairy free cooking. Do you think it would negatively impact the cake to use a milk (probably oat) instead of the water? Rude or insulting comments will not be accepted. Tasted beautiful! Hi Shiraz, feel free to make 1 large cheesecake (in a springform pan or round cake pan). Keep your cheesecake stored in the coldest part of your refrigerator and serve it cold straight from the fridge. Huge thumbs up from both dad and little bro, and me (I just had a piece for brunch with a coffee… mmmm)! It was smooth and creamy with just the right amount of sweetness – soooo good! Get ready to stump your friends and family in the best way possible. You will not be subscribed to our newsletter list. I made this for a New Years party and they were a hit! 7. So I decided on a salted caramel fudge topping made from melted coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping. Me and hubby ate half, can I refreeze the other half for another weekend? We have made this making sure to soak the cashews. If so, yes! Yes you can! I’ve sworn off dates for years because I “hated” them. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. From her, my in-laws, and myself thank you for this amazingly delicious recipe!! However…it’s NOT cheesecake! you are interested in the challenge for future recipes??? I am totally using this with your paleo salted caramel which I will send pix when done! Hope this helps! It’s a little pricey. They add other things to it that might affect its chemistry. Totally delicious, and very much appreciated by my dinner party folk which included both gluten-free and vegetarian diners. Thanks so much for the lovely review! Dear Dana, I will make energy snacks from the crust- I rolled it to a “snake” and will cut to slices BUT I don’t know what to do with the creme itself (I don’t want to make another 12 cupcakes of this recipe as I finished eating almost all of them and gained weight and fat :-) ) Dawn @ Florida Coastal Cooking and Wellness says. I love all the fresh berries that you used to adorn them – they really make me believe that spring is totally on the way (despite what the thermometer here in Canada might say). It’s still pretty grainy. The only caveat? However, I could still cut it and it tasted great. You’re making me so hungry right now! Will these hold up at room temperature for about 8 hours? Tears. It’s about that time again. Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper. Can I use cashew butter instead of soaked cashews. Would whole fancy cashews work for this or do they have to be raw? I’m embarrassed to ask this. There’s little choice of vegan desserts here in Mexico so I’m grateful for a recipe with basic ingredients. This is a summary of the process to go along with the process photos. 6. I made one and it’s in the fridge now, can’t wait to try it! I forgot to rate the recipe in my last comment! I have alternatives for the coconut but for the filling, is there an alternative for the cashews? Slivered or blanched almonds or macadamias may work but the texture will be different. Hope that helps! I am gluten-, dairy- and -egg free due to food intolerances and my kids have started to get interested in more vegan eating for health and the environment. I’m so happy to have found a recipe that isn’t full of coconut milk (I taste so much of that flavor when it is in things.) Pour this out over the top of the crust in the springform pan and smooth down with the back of a spoon. I did switch out a few things like pecans for the crust because I had an abundance. From then on, if stored in the refrigerator, the texture can become a little softer, so you might prefer to let it firm up in the freezer again before serving. Let the cheesecake thaw on the countertop for around 30 minutes or so before serving. That’s tough. I’m guessing a mix of sunflower / hemp may work? A++. This turned out so nice and creamy and good! And dairy-free dark chocolate a deep chocolate flavor. <3. Could I use pecans instead of walnuts for the crust? It’s rich and creamy and topped with a salted caramel fudge sauce. p.s. This is the best cheesecake ever. Havent tastend them yet but I think you should just drop the lemon. It was smooth creamy and the taste was spot on. That’s over L? Have a question? You could leave it out but it won’t be as creamy! They were really divine! That additional time for setting (4 – 6 hours, or 1 – 2 hours in the freezer) caught me by surprise. I could only find stuff they said lightly salted so assuming they’re roasted though container doesn’t say. Or, getting really wild here, maybe vegan eggnog instead of the water? I put it in a 10 inch springform pan and it worked perfectly. Thanks for the recipes! Thanks so much for the beautiful blog, with fun writings and lovely pictures, and absolutely delicious recipes! I am wanting to make this tomorrow so wanted to check as the recipe doesn’t specify. I think this is the best thing I have ever eaten!! I haven’t experimented with using seeds. Your mouth won’t believe these are dairy free. I find mine at Trader Joe’s. Thanks so much for the lovely review! Leave it out next time. For Christmas dessert I made it in a springform pan. FILLING. These look absolutely amazing!! I made these this weekend for a birthday celebration and they were a hit! I brought it out about 20mins before we cut it! Chocolate is always the answer! I will definitely file thus recipe away for more special occasions. . I also made extra crust, rolled them up in little different-sized balls and covered them with 70 percent chocolate. I’ll give more than 5 stars! Delicious birthday celebration cake! Great idea! It is one of the best desserts I have ever made! I used two tablespoons and it gave a nice little tartness. I love the pictures, too. If so how much to how much? This recipe is FANTASTIC — perfect for Shavuot! I cannot tell you how much we love this recipe, it is the most superior vegan cheesecake recipe I have ever made! My kids have TREE nut allergies Try this delicious recipe with chocolate, caramel, or fruit. :). Yes it worked! Left it in the fridge overnight and just had one slice for breakfast. I was wondering if toasted cashewes would make the taste different instead raw ?Thanks. If you happen to forget to soak them, then all is not lost. Ever since I went vegan there was only one thing that could dampen my mood due to sheer food envy. I used a 10 inch springform pan because that’s what I had available and it worked wonderfully! I went with coconut whipped cream, fresh berries, and a dusting of cacao powder. 22 janvier 2015 29 mars 2017 • madamedaniel. I think that should work. It would be very tough for a blender to handle that much volume unless it’s an easy blend. It’s easy good and I always try to lick the blender when I’m done. Most of these recipes rely so heavily on nuts/nut products that I can’t even attempt the majority of them :(. You keep upping your game, photo and recipe-wise! I’ve known for half a year that I should avoid dairy, gluten, sugar, meats, alcohol, and processed foods for health and stomach issues, but it’s sooo hard! I figured out I don’t need to soak the cashews for that long because I have a Vitamix and it pulverized the nuts. I don’t think so unfortunately. Vous ne trouverez donc pas de fromage frais, de sucre raffiné, d’œuf ou de beurre dans cette version revisitée de cheesecake. These cheesecakes are super easy to make and so decadent! Recipe here. I made this recipe for my husband’s birthday. The only thing I would change is your “total time” to include the setting part. I understand though it is the saturated fat in the coconut oil that solidifies the filling. Been keeping it in the freezer and just thawing pieces when I need a treat. I appreciate your advice. I used the boiling water method for the cashews and made a peanut butter sauce and salted caramel sauce to make a variety. I am so excited to share this recipe for vegan cheesecake with you. The time consuming part is waiting for it to set, which takes quite a few hours in the freezer, and you need it to set completely before you remove it from the spring form pan. Sorry for the confusion! And the fruits too? When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping. Easy, 7-ingredient vegan cheesecakes that require just 15 minutes prep time. So you can’t switch it for either of those. Definitely going to make this again. The consistency just won’t be as creamy. Does the full fat coconut milk have a strong coconutty taste? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Thank you Dana! So are no bake, no freeze cheesecakes, I think. This will be my favorite go to cheesecake from now on. ★☆ I want to make these for my sister’s birthday this weekend! I’m definitely making this on Valentines Day, but would it freeze the same if I just made one big cheesecake instead of minis? Hi there! Of course it doesn’t taste exactly like standard cheesecake but it’s … I would suggest trying silken tofu before other nuts! ★☆ That should work! Will this work without the chocolate and just the cacao powder (using extra) seeing there is already oil and suger in the ingredients, and just add cacao butter? It is still more ideal to soak them overnight though. I love keeping a few in the freezer for whenever I need a little dose of chocolatey goodness. Not sure mine are the right size. It made a lot more than 12 mini cheesecakes in muffin tins (maybe because I used cupcake liners? Hi can I use another nut Instead of cashews for the filling ? After it was done settling in the spring form pan, we presented the desserts to our family and everyone was in awe of how beautiful the cheesecake looked. So rich though – I had to split mine over 2 meals! Although this was pretty good, i found it to be a bit grainy. I used a mini silicon muffin tray and three ramekins and still had left over batter. Thanks in advance! 9. I just think it adds the sourness that cream cheese would otherwise add. I did add some vanilla and chocolate extract to the filling. Both absolutely taste phenomenal!! Can I add agar-agar, to make it more resistant? … Chocolaty Found this on alt.food.vegan where it is an adaptation Peter Berleys' 'Lemon Tart with Toasted Almond Crust' from his book, 'The Modern Vegetarian Kitchen'. I topped it with cacao nibs, which added a lovely crunch. That cross section photo is killing me!!!! I made this with an Oster blender (you DONOT need a Vitamix or Blendtec) and it was truly smooth. Warning: if using handheld mixer, don’t leave it standing in the bowl of your beautiful, (OH so beautiful) just completed cheesecake filling. Thanks for the great recipe. You will find full instructions and measurements in the recipe card at the bottom of the post. Cheers! Notify me of followup comments via e-mail. Hi Veronika, You could leave it out but it won’t be as creamy! I totally love your plain cheesecake base (I’ve made it and loved it!) I haven't tried it but it has excellent reports from the newsgroup. Planning to make these today for a family gathering.. really hoping to prove that desserts can be delicious without dairy! Place the cashews in a bowl, pour over boiling hot water from the kettle and leave them to soak for at least an hour for this recipe. Made this into a cake and it is THE BOMB. Do you have any suggestions? If so, do you also use the watery bit of the milk? Vegan cheesecakes are usually really … I am planning on making this tomorrow but I was wondering if it has any coconut flavor to it. I’ll wait…. The crust would probably work well with pepitas (raw, shelled pumpkin seeds). This recipe was delicious but I would call it a chocolate mousse. Transfer to the springform pan and smooth it down into a pie crust. I can’t have the nut base but was thinking of using GF biscuits and margarine instead (less healthy I know). I made this exactly as written (used the shorter, boiling water soaking method for cashews) and it is PHENOMENAL! Can’t wait to try these out for myself! I thought nothing could beat your 7-ingredient cheesecakes, but I think this just did! Thanks!! We served with your coconut whipped cream (another great recipe)! I made it for my dairy free hubbie and DEFINITELY NOT DAIRY FREE in laws. Maple syrup We love seeing what you come up with. I need to find an excuse to make these ASAP. Made these this morning and just tasted them (with some thawed frozen raspberries and their juices over the top) – incredible! So overall it looked very beautiful :) My only mistake was that I made the filling in a food processer instead of a blender so the top came out a bit grainy. Olive oil Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth. Who’s in? Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). It might as well be cheesecake. This creates little tabs that make removing the cheesecakes easier to pop out once set. Once the cheesecake is thawed, keep it stored in the refrigerator or freezer*.