Name: Creamy Cashew Vegan Cheesecake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 1 package prebaked pie crust (gluten-free graham cracker style recommended), See notes for crust recipes and refined sugar free option; 1 ¼ cups dairy-free yogurt (plain or vanilla), Such as Kite Hill almond plain yogurt; ½ cup smooth cashew butter, Almond or peanut butter can be used; peanut adds a stronger flavor; 6 oz vegan cream cheese, Such as Kite Hill plain almond cream cheese; 1 tsp vanilla extract; 2–3 tsp lime juice, Or lemon juice; 2–1 ½ tbsp cornstarch, Use 1.5 tbsp for a less firm cheesecake; ¼ tsp salt; 11 soft dates, Pitted; 2–3 tbsp coconut sugar, Or other sugar/sweetener; lime or lemon zest, 1 tsp; almond extract, A few drops

Creamy Cashew Vegan Cheesecake

A lusciously creamy, date-sweetened vegan cheesecake baked to perfection. This easy recipe uses cashew butter for richness and is naturally gluten-free with a pre-made crust.

Prep15 min

Cook40 min

Total55 min

DifficultyEasy

Servings8

Indulge in a decadent yet entirely plant-based cheesecake that's surprisingly simple to make. This recipe ditches refined sugars, relying on the natural sweetness of dates for a wholesome treat. The cashew butter provides an incredibly smooth and rich texture, mimicking traditional cheesecake beautifully.

Perfect for gatherings or a special dessert, this vegan cheesecake is a crowd-pleaser. It's adaptable for gluten-free diets and requires no complicated soaking or prep work beyond assembling the ingredients. The result is a wonderfully creamy and satisfying dessert that will leave everyone asking for the recipe.

Method

If you haven't already, prepare and par-bake your chosen pie crust. Preheat your oven to 350°F.
In a blender, combine all the cheesecake filling ingredients: dairy-free yogurt, cashew butter, vegan cream cheese, vanilla extract, lime juice, cornstarch, salt, pitted dates, and coconut sugar. Blend until completely smooth. Taste the mixture and adjust the sweetness and tanginess as needed. Remember that the tanginess will intensify slightly after baking. If the mixture is too thick to blend, add 2-3 tablespoons of water.
Pour the blended cheesecake filling into the prepared pie crust. Use a spatula to spread it evenly, ensuring a smooth surface.
Bake for 35 to 45 minutes. The baking time may vary depending on the brand of vegan cream cheese, the moisture content of your filling, and other ingredients used. The top of the cheesecake should appear set, and the center should not be liquid. Once baked, let the cheesecake cool completely to room temperature. Then, chill it in the refrigerator for at least 4 to 6 hours, or preferably overnight, before slicing and serving. Enjoy with whipped coconut cream, vegan ice cream, fresh berries, or a berry compote.

💡 Tips

For best results, ensure your vegan cream cheese is at room temperature before blending.
Allow the cheesecake to chill completely for at least 4-6 hours to set properly before slicing.
Experiment with optional flavor additions like citrus zest or almond extract for a personalized touch.

Inspired by a recipe from Vegan Richa

Creamy Cashew Vegan Cheesecake

Ingredients

Optional flavor additions

Method

💡 Tips

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