hi friends! happy Wednesday :). were you expecting this recipe from me? maybe, maybe not! it’s the first vegan cheesecake recipe on my blog and it’s going to be really hard to top in the future. it’s hard to pick a favorite layer by the way because all three are just chef’s kiss.
a cheesecake has been on my radar for a while and i wanted to start out by making one raw because that’s my favorite to get when i visit vegan cafes.
to make things easy for you, the flavors are neutral, this is basically just a plain vanilla cheesecake. you can shape the flavor of it however you like!
if you want a classic cheesecake, go ahead and add some raspberry or strawberry sauce to the top.
want lemon? add 1/3 cup lemon juice to the filling! it won’t change the texture much at all.
ooooh and toppings, you can go out of control with toppings. anything from Oreos to cereals, nuts, peanut butter cups, chocolate sauces, you name it!
OR, you can do what i did and make my almond butter caramel sauce for the top and then add some crumbled cookies, YUM.
alright, so the base is a divine mixture of dates, almonds, oats, almond butter and almond milk!
feel free to make swaps here! if you don’t want to use almonds, walnuts or pecans would be great swaps.
same with the almond butter, you can use another nut butter! HOWEVER, it’s important this nut butter is runny for this recipe, i recommend Trader Joe’s brand.
if you don’t have a Trader Joe’s near you, google “runny nut butters” and see which ones you can get ahold of near you.
while the filling is made with cashews, which is my absolute favorite for a creamy texture and amazing flavor, i will make the next cheesecake without them.
i know some people can’t have them because they’re allergic, but don’t worry, i gotcha in the future!
so this glorious filling is blended to creamy perfection in the blender and poured on top of the crust.
it’s made with raw cashews that have soaked in hot water for a few hours, coconut oil, dates, almond milk and vanilla extract.
here are a few little tips with the dates! make sure you’re using medjool! they’re in their own category and the best for this recipe.
also, i use really large ones, so when you go to the store, be sure to search for ones on the larger side.
the ones that i bought from Trader Joe’s are really soft, but if yours aren’t you can soak them in hot water for 30 minutes or so to make them softer.
here’s everything you need to make Date Sweetened Raw Vegan Cheesecake
crust
- old fashioned oats
- medjool dates
- almond butter
- almond milk
- almonds
filling
- raw cashews
- coconut oil
- vanilla extract
- medjool dates
- almond milk
almond butter caramel
- medjool dates
- almond butter
- vanilla extract
- almond milk
are you going to makemyDate Sweetened Raw Vegan Cheesecake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in thecomments section, it is so appreciated and helps my small business.
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Recipe by MaryCourse: Cakes, Desserts, No Bake
Servings
8
servings
Ingredients
- crust
1 cup old fashioned oats
5 large pitted medjool dates
1/2 cup raw almonds
1/3 cup runny almond butter
3 tbsp unsweetened almond milk
- filling
3 cups raw cashews soaked in hot water for a few hours then rinsed/drained
3 large pitted medjool dates
1 cup unsweetened almond milk
1 tbsp vanilla extract
1/3 cup room temp coconut oil
- almond butter caramel
6 large pitted medjool dates
1/3 cup runny almond butter
1/2 tsp vanilla extract
3/4 cup unsweetened almond milk
Directions
- in a food processor, blend the crust ingredients until a sticky, grainy consistency forms. add to a lined 8 x 8 cake pan and evenly distribute.
- place in the fridge while you make the filling.
- blend all filling ingredients in a high powered blender until a smooth and thick consistency forms.
- pour on top of the crust and place in the freezer for a couple of hours.
- blend the almond butter caramel sauce ingredients and pour over the cheesecake after its been in the freezer for a couple of hours. you can add any toppings you would like!
- place back in the freezer for several more hours until it fully sets, cut into slices. store in the freezer for a week or so and set the slices out for 10 minutes before serving to soften a bit.
