Vegan cheesecake recipe
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336 · 7-ingredient vegan, gluten-free cheesecakes that are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
- 1 cup packed pitted dates*
- 1 cup raw walnuts
- 1 1/2 cups raw cashews ((quick-soaked*))
- 1 large lemon ((juiced // 1 lemon yields ~scant 1/4 cup or 50 ml))
- 1/3 cup coconut oil ((melted))
- 2/3 scant cup full-fat coconut milk ((see instructions for note))
- 1/2 cup agave nectar or maple syrup ((or honey if not vegan))
- 2 Tbsp salted natural peanut butter
- 1/4 cup wild blueberries ((fresh or frozen))
- 3 Tbsp bourbon caramel sauce