:). It had been years since I had had something homemade like this that fit the dietary needs of myself and my kids that tasted really good. The usual taste of the sunflower seeds nearly disappears when soaked and blended. Been keeping it in the freezer and just thawing pieces when I need a treat. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily. Just finished making these and they look good! Ever since I went vegan there was only one thing that could dampen my mood due to sheer food envy. Definitely a keeper!! I absolutely love how beautiful raw desserts look but I can never get myself to make one because they are so caloric dense! I could see folks adding more to get even more tartness and also just to avoid lemon flavor. Coconut milk in a can, that separates, or the kind in a box? Divide crust among serving dishes and carefully press with fingers to distribute. Thanks ! I would say yes! So yes ACV works! But if you give it a try let us know how it goes! :D. Made this recipe this sunday, and it turned out great. amazing! Hi Jeanne! These look amazing! The first time I used muffin tins with paper inserts. Perfect balance of flavor and texture. This is a warning. Hi! ★☆ Hi Gilly, this is what I usually do. I’d hate to mangle these little beauties! Ah, thanks for sharing! This is the best cheesecake ever. Wow, these look so fantastic. Hi Sarah, see our blender review here: https://minimalistbaker.com/best-blenders-review-vitamix-kitchenaid-blendtec/. Please read my disclosure policy. Do you also mix the watery part of the full coconut milk with it? <3. And up the sweetness? I will definitely be making these again!! Hi! (if such a thing is possible!). Good question! However…it’s NOT cheesecake! Now I just need to plan one! Consistency was perfect and taste was absolutely divine. Soaking in hot water reduces the time needed for soaking. Do you think you can sub the oil for applesauce or just leave it out? And just to be clear it’s nothing like any other nut butter and it’s also nothing like vegan butter. Yes it worked! Me and hubby ate half, can I refreeze the other half for another weekend? I was quite nervous at first because my filling was super liquid-y but it firmed up perfectly in the fridge. I can’t wait to try this. after taste left by chocolate sweetened with sugar . My dad HATES coconuts but these look soooo good! This will be my favorite go to cheesecake from now on. So if you are just using cacao powder, I’d recommend letting it firm up in the freezer. Soak your cashews. I will definitely make these again. When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping. I think this is the best thing I have ever eaten!! I’m currently drooling, How much stevia did you use as an alternative in this recipe? Notify me of followup comments via e-mail. Real chocolate cheesecake is my favorite thing in the world, so I was so disappointed to go through the list of ingredients, and not find the cheese. I don’t have a proper blender, just a mini processor, so I did alot by hand, so that may have made a difference. You may need to play around with the amount of liquid if you use it. I have made this recipe and I’m torn between this and the blueberry cheesecake (countless times) in terms of which is better. Is Tuesday a good enough reason to celebrate? thanks!! Will it still be firm? Recent converts to plant based food and it has open my eyes to a new culinary world (corny af but true) I have tried a couple other of your recipes and so easy to follow. The next day the texture was like a thick mousse. Decadent!! I am so excited to share this recipe for vegan cheesecake with you. I’d like to make a bunch of these in miniature muffin tins for a party. Those of you hopefully aren’t also vegan as well so you can enjoy the traditional cream cheese loaded cheesecake. People did not believe that there was no dairy in them. I was wondering if toasted cashewes would make the taste different instead raw ?Thanks. We have a mixture of dairy and non-dairy eaters in our household and everybody loved them. I only had oats for the base and it was nice. Great looking recipe-making it this week with my kiddos. I made this today, it’s totally AMAZING!!!!!!! This recipe might be of help too! I love that you chose to make these into self-serve sizes – they’re so convenient and cute. I purchased Ghiradelli 100% cocoa powder and wondered HOW to use this recipe with that rather than hardened chocolate? I will definitely do it with olive oil (or maybe grapeseed, since I do get tired of raw desserts reeking of coconut oil? Stop and give your blender a break as needed as this is a lot of volume to blend up. Who’s in? Was also very good (and addictive) right after blending! Return to the freezer to set completely – about 4-6 hours. Your recipes look fantastic, just wondering could I use carnation vegan milk to make a caramel topping ? For the longest of time, I have been trying to make a good vegan cheesecake, one that is not frozen, not made with cashews and does not taste like a bitter disappointment. Thank you for the recipe! After it was done settling in the spring form pan, we presented the desserts to our family and everyone was in awe of how beautiful the cheesecake looked. I love keeping a few in the freezer for whenever I need a little dose of chocolatey goodness. That should work! Highly recommend. Perfectly sweet Your mouth won’t believe these are dairy free. I think it would work. I ended up breaking up some graham crackers and pouring it over that . But any less than an hour will not be adequate because of the volume of cashews that you need to blend. I love that they’re no-bake… & the chocolate!! Very happy with this recipe. I omitted the dates for Oreos in the crust! Get ready to stump your friends and family in the best way possible. These look seriously amazing! Your email address will not be published. You guys know I have a thing for cheesecake, even though I’m dairy-free these days. Using that pan, I don’t need any parchment, and they pop right out after they’re set. (JUST KIDDING, drooling is fun.) It may just be a little thinner/more shallow. I have cacao butter I can add seperatley. I love this idea! *The topping must be made with coconut butter and not coconut oil. Take your soaked and rinsed cashew nuts and place them into the blender jug. So are no bake, no freeze cheesecakes, I think. This recipe was delicious but I would call it a chocolate mousse. The only caveat? My daughter loves chocolate cheesecake so I decided to give this recipe a try. Updated Oct 2, 2020 / Published: Sep 21, 2020 / This post may contain affiliate links. Hi, this looks delish but I’m also wondering what could be substituted for the nuts? Great idea! Yes I think hazelnuts would work in place of walnuts or almonds! Soak the cashews in hot water for 1 hour. The next step is to make the cheesecake filling. Hmm did you happen to change anything in the recipe? Would that be too creamy? Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving. Pour la crème : 1 gros avocat ou 2 petits; 35 g de jus de citron vert; 30 g de sirop d’agave; 1/2 cc de curcuma. I just couldnt believe the amount of calories for 1/3rd of the tiny cheesecake…. Vegan Lemon Custard Cheesecake Bars. I can’t wait to make this again the consistency and texture were amazing. I will make energy snacks from the crust- I rolled it to a “snake” and will cut to slices BUT I don’t know what to do with the creme itself (I don’t want to make another 12 cupcakes of this recipe as I finished eating almost all of them and gained weight and fat :-) ) I can’t wait to see how they go over tomorrow. ), https://minimalistbaker.com/best-blenders-review-vitamix-kitchenaid-blendtec/. What an excuse to eat it. Tears. Scrape down sides as needed and blend until very creamy and smooth. Hello. So you can’t switch it for either of those. Let the cheesecake thaw on the countertop for around 30 minutes or so before serving. That second-to-last photo… gah. From then on, if stored in the refrigerator, the texture can become a little softer, so you might prefer to let it firm up in the freezer again before serving. It’s super helpful for us and other readers. Havent tastend them yet but I think you should just drop the lemon. If not, will try your parchment method with the tabs—ingenious! I used 2 of TJ’s The Dark Chocolate Lover’s Chocolate Bars and loved the complexity they added to filling. I love all your recipes and look forward to every post! I’m working right now and dreaming about these lil cheesecakes! xoxo. I am gluten-, dairy- and -egg free due to food intolerances and my kids have started to get interested in more vegan eating for health and the environment. Thanks in advance :). I want to make these for my family but my Mom cannot have chocolate. I made it in a springform, it came out easily after 5 hours in the fridge. From the ultimate New York baked cheesecake recipe to our quick no-cook cheesecake recipe, enjoy a slice from our mouthwatering selection. From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’. My son and I made these today for my daughter’s 18th birthday. I know both are listed in the recipe, but I was thrown off by the original suggestion of olive oil in the blog post! Charlie. I can’t have the nut base but was thinking of using GF biscuits and margarine instead (less healthy I know). You keep upping your game, photo and recipe-wise! Hmm, you can usually sub oats in place of nuts in the recipes. I was at first going to make a vegan dulce de leche for the topping, but at the last minute, had a change of heart. Of course this can be quite a challenge with all the allergies. Followed the recipe exactly however using coconut oil instead of olive, and using honey instead of maple syrup. Hi there, how long should the crust be in the fridge/freezer for before we pour the topping over it? Easy, 7-ingredient vegan cheesecakes that require just 15 minutes prep time. These are not over-coconutty at all! I am interested in how you are happy to substitute olive oil in for coconut oil…it seems all raw desserts need coconut oil and this is what puts me off. Pour le biscuit : 60 g de dattes Walnuts work extremely well for the crust too. So it’s probably not what you’re going to make every other week but it’s rich as heck so that’s another reason you’re probably not going to make it every other week. xo. I like it because it creates delicious flavor and texture but I have definitely made pie crusts without coconut, you can simply leave it out or add more nuts to compensate. It would be very tough for a blender to handle that much volume unless it’s an easy blend. It was everything I was hoping for, chocolatety, Rich, and satisfying. These are awesome! Although this was pretty good, i found it to be a bit grainy. If it sticks, separate the crust and glass with a small piece of parchment paper. Thanks!! Oct 8, 2020 - Avocado Cheesecake 2.0 - Mrs Flury - Gesund essen und leben #Avocado #Cheesecake #essen #Flury #gesund #leben #und I wonder if anyone has ever made them into a layered cheesecake? We are fine with coconut but are peanut, tree nut, egg, dairy and soy free. Perhaps your blender was the issue because it shouldn’t be grainy in the least bit…. My son’s 3rd bday is coming this weekend and I’m thinking of combining these two for a two-four layered cheesecake. THANK YOU! Thank you for this recipe. Will these work if I wash the salt off? It turned out so good! Excited to make this, too. That makes sense. I could see folks adding more to get even more tartness and also just to avoid lemon flavor. Step Two: Vegan Cheesecake Filling. Wow, I hit the jackpot when I found this recipe and your website. And the fruits too? I honestly couldn’t taste any chocolate even though I put 200grams! I will play around Small servings are perfect as this is very rich so served more than 12. <3, hi everyone! I’ve made these twice ,and both times they’ve turned out great. It is an incredible bake and I am useless at baking! Raw Vegan Cheesecake Cu Capsuni, un desert sanatos, cu ingrediente 100% naturale; un desert raw vegan usor si rapid de preparat. It turned out so good! The hands on time for this recipe is actually really short, a bit of processing, a bit of blending, a bit of stirring, really it’s too easy! I saw a question earlier that wasn’t answered that I have been wondering about also. My tip for anyone making this recipe is to really follow steps 5 and 6 carefully for a creamier result. Yum! I used a mini silicon muffin tray and three ramekins and still had left over batter. I’m currently working on 1 cup of cashews being 340g but I think I might be wrong. Comment Policy: Your feedback is really appreciated! So great! Is it possible to get gray conversions for this recipe? I appreciate your advice. parisbyvegan Baking, Cakes, Cheesecake, Homemade, Raw, Recipes cheesecake, lemon, raw, strawberries, strawberry, vegan 8 Comments How I love springtime and strawberries season, they’re so tasty, especially the french gariguette, I was thinking of giving the flavor a sublime result and lemon cheesecake came to my mind, … Give it a try and let me know what you think! And if I were to use it, what ingredients listed would I need to leave out? Thanks! These cheesecakes are super easy to make and so decadent! The secret ingredient in this vegan cheesecake filling is naturally low-fat soft tofu. and I can definitely appreciate that this comes together in the fridge and not the freezer, nice touch :), Jennifer Stevens | Adventurous Appetite says. Chocolate is always the answer! I used two tablespoons and it gave a nice little tartness. Everyone loved them! You will find full instructions and measurements in the recipe card at the bottom of the post. I made this for a friend’s birthday and everyone loved it. Wow! Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Most of their dark or semisweet is dairy free, you just have to check. I really want to make this… Thanks so much for the lovely review! A++. I assume you mean in the crust. Oats can make it a little stiff. Looking at the list of the ingredients, I have no doubt these cheesecakes are super delicious. They were awesome. I made these for a family dinner and my dad continues to remind me how amazing they were. This is going to make some money!!!!!! Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth. Made this for a Father’s Day dinner to meet the competing demands of dad wanting chocolate cheesecake but my little bro being vegan. I probably won’t put the topping on it. I wish I could stop drooling, but I can’t. If you didn’t tell no one would notice it wasnt dairy! I read medjool dates work best…any reason vs deglet? :). Photography is outstanding as always, Dana! Can I make this with cocoa? Hi! I mean, chocolate and coconut milk? Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Can I freEze them with the topping? My guests were SO impressed, so delicious and easy to make…I will definitely be making again! I have a question. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I also gave it to my “ugh, everything vegan is horrible” colleagues and they loved it too!!! Place into the prepared springform pan and press down firmly into a pie crust. This creates little tabs that make removing the cheesecakes easier to pop out once set. So you need a bit of patience with this pie, but otherwise it’s really easy and fun. I live in Europe, so ounces and cups are not so familiar here. It’s set and I’ve just put it in freezer for Christmas, luckily I had a little filling left over so poured it into small cups and have just eaten it. Thank you for the recipe I will def be making this again. My filling turned out to be super liquid! Maybe next time I’ll divide the crust up more. I’m not dairy or gluten free but I will definitely be pinning and making these soon. So, hmm. I tried so hard to find a replacement that would satisfy me and after almost a year of research and failed attempts I developed this cashew cream cheesecake… Everybody loved them! That cross section photo is killing me!!!! No I don’t! If you store it in the freezer then it will of course last much longer than if it is stored in the fridge. STAAAAAHHHP. Set aside. I’m going to make it for my partner’s birthday, and just wanted to check whether you definitely recommend full fat coconut milk rather than coconut milk? one 14-ounce can. After checking online for encouragement, I soaked and drained them to use for the no-bake chocolate cheesecake. My batch (following the recipe as is) made 16 standard size muffin cups. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Vegan cheesecakes are usually really … Lemon juice But also switched out and used apple cider vinegar instead of lemon juice because I was feeding someone with a citrus allergy. I think that should work. In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. However, I could still cut it and it tasted great. Slivered or blanched almonds or macadamias may work but the texture will be different. And did it work ok? It turned out to look exactly like that on the pictures and was extremely smooth and lovely. Can I use Seeds or peanuts to improvise? Have a question? This green and gorgeous vegan avocado cheesecake is made with only natural ingredients so you don't need to worry about a sugar crash. I don’t like dates, so I was skeptical about the crust, but I couldn’t even taste the dates. It was DIVINE! My only problem was flavor, it was very chocolaty but there was another taste that was off. Not a huge fan of the date crust but it is a healthier version! We’re so glad it turned out well, Tina! I also added a little extra maple syrup. I made this recipe for my husband’s birthday. I’m so excited to try this! (If not I’ll add whipped cream and berries) Rude or insulting comments will not be accepted. Thank you! It’s a 5 star for sure. Stop right there. Set in fridge or freezer to firm up. Do they freeze well? And yes- you can use the watery bit too- we would recommend shaking the can before use for best results. I understand though it is the saturated fat in the coconut oil that solidifies the filling. Mine turned out a bit too sour and I don’t like the combination of chocolate and sour taste. I’m thinking 8inch. These cheesecakes were amazing. Maple syrup sweetness. I would suggest trying silken tofu! Olive oil richness. Do you have any tips?? I used a 10 inch springform pan because that’s what I had available and it worked wonderfully! If so how much to how much? Thank you so much for great vegan recipes! Nope! *Dessicated coconut is also called finely shredded coconut or finely shredded coconut flakes. Thanks for this!! Thanks for the recipes! Make these for a crowd or just for yourself. Strawberries and blueberries on the side was amazing. Thank you so much! It works great on my soaked cashews; I just have to run it on high for several minutes to get all of the nut particles broken down. The recipe makes how many of them!? This can take between an hour and three hours depending on much fat is in the coconut milk. I want to make them all and I can’t keep up with them!! Will this work without the chocolate and just the cacao powder (using extra) seeing there is already oil and suger in the ingredients, and just add cacao butter? Leftovers were offered and taken home. Oh my, oh my, oh my! *If you know when you’re going to be serving this cheesecake, you can keep it in the freezer until you need to serve it and then let it thaw at room temperature and serve. It was a great way to offer many people a treat. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Huge thumbs up from both dad and little bro, and me (I just had a piece for brunch with a coffee… mmmm)! Nuts (walnuts + cashews) Would macadamia oil lend the right flavour? Keep your cheesecake stored in the coldest part of your refrigerator and serve it cold straight from the fridge. From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’. Pour this over the macadamia crust and smooth down with the back of a spoon. Hi Heather! Next time I’ll maybe double up the crust part, as I seemed to have a ton more filling than I had crust for. Let us know if you give it a try! Coconut butter is really the key ingredient in this caramel sauce. I like it that it has the coconut milk in it and is not just cashew nuts, makes the texture really nice. This recipe is originally vegan, but my version includes butter for the crust to be nice and compact. I’ll wait…. i know cashew is cremyer but its hard to find raw cashew where i live now. Used a mix of rolled oats and roasted almonds in the crust since there’s a walnut allergy in our house. Can these be made without lemon/citrus juice? I am so trying this soon. Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper. I could have probably stretched it to 18 with some advanced planning. Cheers! Could I use pecans instead of walnuts for the crust? Your recipes give me hope to keep trying, because I used to tolerate the pain because I just couldn’t give up everything at the same time! Add macadamia nuts, pitted dates and dessicated coconut to a food processor and process into a sticky dough. Does the full fat coconut milk have a strong coconutty taste? ★☆ Both times I got rave reviews from everyone. It drives me crazy when I see the amount of terrible vegan cheesecakes out there where the recipe clearly calls for it to be … It will start off crumbly, keep going until it starts to clump together in sticky clumps. Avocado cheesecake recipe // Cheesecake à l’avocat. Hi Cate, The lemon adds the classic tanginess of cheesecake. I Brought it to a dinnerparty, and it was very well recieved. Für mich bis vor kurzen nicht vorstellbar, bis ich diesen leckeren gesunden Avocado Cheesecake für mich entdeckt habe. Recommended. Good question! And dairy-free dark chocolate a deep chocolate flavor. Add the melted coconut butter, maple syrup, vanilla extract and sea salt into a bowl and stir it together into a caramel sauce. Soaked cashews provide a creamy neutral base. Olive oil A blender is definitely best for creaminess. Please do us a favor and rate the recipe as well as this really helps us! What a treat. I am very excited to make this recipe, but I am wondering if I can make it in one cake pan instead of 12 mini cakes? Seriously amazing. I can not believe how good this was! I used oats in my crust and I used 7 oz of full fat coconut ilk and 7 oz light coconut milk. Thanks for the delicious sounding recipe! p.s. These look AMAZING!! thanks Dana, you’ve made being vegan easy and delicious! This is an outrageously simple and delicious recipe. We have made this making sure to soak the cashews. Omg, so delicious!! Do it! Hi could someone help me out- do I really use 114 oz of coconut cream? Thank you for the recipe – it’s amazing! Every photograph makes me want to eat them more. About Me →, This post may contain affiliate links. So overall it looked very beautiful :) My only mistake was that I made the filling in a food processer instead of a blender so the top came out a bit grainy. 7. When they’re finished, I pipe on some coconut cream “whipped cream” and garnish with mint sprigs and raspberries. The cheesecake was smooth, creamy and absolutely delicious. Custardy Thanks in advance! Perfect topped with coconut whipped cream and fresh fruit. So glad you enjoyed these, Kim! The ingredients, while quite simple, can get a … Elizabeth at Pineapples and Polka Dots says. This recipe might be of help too! I don’t have any coconut oil on hand and was wondering about just using the OO, however I’m worried about it being bitter? I’ve got 2 springform, one smaller than the other and not sure which one to use. We’re so glad you enjoy them, Fiona! But if you’re strongly adverse, go with almond or rice milk instead. Can she do something like graham crackers? If so, do you also use the watery bit of the milk? So I decided on a salted caramel fudge topping made from melted coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping. Because, well, chocolate is always the answer. 10. They’re: Creamy *Prep time does not include time spent setting in the freezer. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. It sets up so well! Pour this out over the top of the crust in the springform pan and smooth down with the back of a spoon. Why?! I never really liked conventional cheesecake, but this is a new favourite! Use these … Will these hold up at room temperature for about 8 hours? I’ve never had cashew cheesecake, but I cannot wait to try! Raw is necessary. I recommend using the olive oil (I love olive oil), because I think the coconut oil would make them too firm. I find mine at Trader Joe’s. The crust would probably work well with pepitas (raw, shelled pumpkin seeds). They hold together a bit better than sunflower seeds, and their taste is pretty neutral as is. And really quite easy to do…, I just made this for a birthday dessert!