Easy Raw Vegan Cheesecake

An easy, raw, vegan cheesecake recipe that everyone will love! No baking or soaking cashews are required!

Do you love cheesecake but eating dairy-free makes you feel your best? Then this cheesecake is for you! Easy, vegan cheesecake is raw, dairy-free, gluten-free, and no-bake. This cheesecake comes together quickly but is insanely delicious.

This recipe came to be because I decided last minute to make something special for my husband, AJ’s, birthday. However, I had no time to run to the store, and he doesn’t like chocolate (Can you believe it?!), so options were limited. AJ loves cheesecake but does not eat much dairy, thus I decided to make a raw, vegan cheesecake using cashew butter. I topped the cheesecake with strawberries, but you can substitute it with any berries, peaches, caramel sauce, or even chocolate sauce.

• Great cheesecake flavor without the dairy
• Customize the toppings to fit your palate
• Great to keep on hand for last-minute get-togethers
• Comes together easily without much prep work
• Vegan, raw, gluten-free, and dairy-free

• Cashew butter: good source of minerals and is a healthy fat to fill you up and balance blood sugar
• Date: natural sugar that is high in fiber, antioxidants, and minerals
• Strawberries: fresh berries work well to add a little extra color, fiber, and flavor
• Maple Syrup: lower glycemic sweetener with antioxidants

• If your dates are not sticky and moist, you can soak them quickly in hot water to make them easier to process and turn into dough. Try soaking 1/2 the dates in hot water for 3-5 minutes then drain thoroughly to prevent the crust from getting soggy.
• Not sure where to find these ingredients? I love Thrive Market for shopping online and getting it shipped to my home.
• I topped the mini cheesecakes with fresh strawberries, but feel free to use your favorite fruit, caramel sauce, or chocolate! Vegan cheesecakes can be stored in the fridge or freezer. If you store the cheesecakes in the freezer, take them out to let them soften before eating.

• No-Bake Vegan Fudge Brownies
• Vegan Berry Crumble Bars
• Vegan Pumpkin Cheesecake

Easy Raw Vegan Cheesecake

An easy, raw, vegan cheesecake recipe that everyone will love! No baking or soaking cashews required!

5 from 3 votes

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Course Dessert, Snack

Servings 0

Ingredients

  

Crust

• 1 cup rolled oats gluten-free if desired
• 1 1/4 cup packed, pitted dates*
• 1/2 tsp salt

Cheesecake

• 3/4 cup cashew butter no added oils
• 1/2 cup maple syrup
• 1/3 cup coconut cream buy in a can or use the top layer from a can of coconut milk
• 1/4 cup melted coconut oil
• 1 lemon juiced
• 1/2 tsp vanilla extract

Instructions

 

•  Slice dates in half and remove the pits.
• Add dates, oats, and salt to a food processor and blend until it forms a dough-like consistency.
• Form into 12 small balls and place in a muffin tin or silicone muffin cups.
• Press flat to form the crust for each mini cheesecake.
• Add cashew butter, maple syrup, coconut cream, melted coconut oil, juice from 1 lemon, and vanilla extract into the food processor and blend 'til smooth and creamy.
• Pour or spoon cheesecake mixture into each muffin cup.
• Place in fridge to let harden (3-5 hours). Alternatively, you can place the cheesecake in the freezer to set, but then they will have to let soften slightly before eating.

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword cashew butter, cheesecake, coconut cream, dairy-free, date, easy dessert, gluten-free, maple syrup, mini cheesecakes, no-bake, oats, raw, strawberry, vegan

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