Ah cheesecake! The best vegan dessert but the trickiest one to make. Although, I have always found other vegan cheesecake recipes to be too heavy and full of junk. I have tried a thousand recipes for vegan cheesecake.

The key ingredient here is cashew. Most importantly, raw cashews soaked for a few hours in cold water. To add to the creaminess of the vegan cheesecake, full-fat plant milk is needed along with coconut oil. I used coconut milk, but soy can be used- just be careful from the strong taste of soy. Coconut milk tends to be on the sweet side, so I found it to be perfect.

Notes for the topping

This is a base recipe that is not very sweet on its own, so you can add and sweet topping you like. I used a berry reserve that I buy from a local woman. You can make your own by adding sugar and frozen berries and bringing into a simmer for a few minutes.

Other topping ideas are caramel, chocolate, peanut butter (sweetened)…

Print Recipe Basics- Vegan Cheesecake- No Bake- Gluten Free Basics- Vegan Cheesecake- No Bake- Gluten Free Prep Time 30 mins Cook Time 1 min Set Time 3 hrs Servings: 6 Calories: 726 kcal Ingredients Crust 2 cups Barney Natural Almond Meal – or raw almonds

5 dates- soaked if they are dry

1 tablespoon pear syrup – or maple syrup – or agave syrup

2 tablespoons coconut oil Filling 3 cups raw cashews- soaked in cold water for a few hours

2 tablespoons coconut oil

1/4 cup coconut milk- full fat

1/4 cup sugar

1 tablespoon pear syrup – or maple syrup – or agave syrup

1 teaspoon vanilla extract Instructions In a food processor, add all the ingredients for the crust and process. You should get a wet, very sticky mixture. Add more almonds if its not sticky enough- or more syrup if its too dry

In a round cheesecake pan- flatten the mixture and set aside. You can also use cupcake tins with lined paper. Just make sure to use something which will allow you to remove the cake easily since you will not be able to flip it. So something with removable sides.

In a food processor, process the vegan cheesecake filling- and once you get a creamy – no lumps, or grains- also this is a great time to taste it. Make sure if it’s not too sweet if you want to add topping. Add more sugar if you are having it alone.

Freeze for a couple of hours and ENJOY.

The vegan cheesecake can be stored in the freezer for up to a week. Notes Get the Ingredients: Barney Natural Almond Meal, Raw cashews Nutrition Calories: 726 kcal | Carbohydrates: 43 g | Protein: 20 g | Fat: 58 g | Saturated Fat: 16 g | Sodium: 10 mg | Potassium: 492 mg | Fiber: 7 g | Sugar: 19 g | Vitamin C: 1 mg | Calcium: 110 mg | Iron: 6 mg

Try this Vegan Cake Recipe