EASY 7 Ingredient Vegan Cheesecake

O M G! This is amazing!! Even the husband approved and he’s not vegan. I have an intolerance to dairy and grains but have always LOVED cheesecake so this is the PERFECT treat. Enjoy!!!

Begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – blend/food processor and set aside. 

Next, a 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and organic maple. So NOM, so creamy, so friggin delicious!

Now, pick your flavor – this is topped with strawberries but you could get creative and blend in fruits, extracts or nut butters even. WHAT?! So simple right?! 

AND (my fav part) Instead of baking this cheesecake you simply pop it in the freezer to set. BOOM. I love it. 

((Serves: 12))



1 cup packed (200 g) pitted dates*

1 cup (120 g) raw walnuts


1 1/2 cups (180 g) raw cashews, quick soaked*

1 large lemon, juiced (scant 1/4 cup or 50 ml)

1/3 cup (80 g) coconut oil, melted

1/2 cup + 2 Tbsp (150 ml) full fat coconut milk (see instructions for note)

1/2 cup (120 ml) maple syrup (or honey if not vegan)

**FLAVOR ADD-INS optional


Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.

Lightly grease a standard glass pie round.

Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. ((the bottom of a glass works well)) If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.

Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, You can scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.

You don’t need a Vitamix for this recipe, just a quality blender. Mix for 1 minute, then “liquified” or “pureed” it until silky smooth. If it won’t come together, add a touch more lemon juice or maple/honey or a splash more coconut milk liquid as the liquid should help it blend better.

Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. 

Divide filling evenly, cover with plastic wrap and freeze until hard – about 4-6 hours. Keep in the freezer for up to 1-2 weeks.

Optional: you can set them out for 10 minutes before serving to soften, but husband liked them frozen as well.

Recipe inspo HERE

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