Baked Vegan Cheesecake (Date Sweetened}

Name: Baked Vegan Cheesecake (Date Sweetened}
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving
Ingredients: 1 prebaked pie crust. I use a gf graham cracker style crust; 1 1/4 cup dairy-free yogurt; 1/2 cup smooth cashew butter; 6 oz vegan cream cheese; 1 tsp vanilla extract; 2 - 3 tsp lime juice; 2 tbsp cornstarch; 1/4 tsp salt; 11 soft dates; 2 - 3 tbsp coconut sugar; optional flavor additions: 1 tsp lime or lemon zest , a few drops of almond extract

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8
Calories
317 kcal
Course
Dessert
Cuisine
American, Vegan, gluten-free

Baked Vegan Cheesecake (Date Sweetened}

Danielle Hudson

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Vegan Baked Cheesecake. 8 Ingredients, no refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe

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Ingredients

Servings

Crust of choice

1 prebaked pie crust. I use a gf graham cracker style crust , See notes for crust recipes and refined sugar free option

Cheesecake

1 1/4 cup dairy-free yogurt (such as kite hill almond plain yogurt, vanilla will work as well)
1/2 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 tbsp cornstarch (1.5 tbsp for a less set cheesecake)
1/4 tsp salt
11 soft dates , pitted
2 - 3 tbsp coconut sugar (or other sugar/sweetener)
optional flavor additions: 1 tsp lime or lemon zest , a few drops of almond extract

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Instructions

Prep and par bake the crust of choice if you havent already. Preheat the oven to 350 deg F (180 C).
Blend all the ingredients under cheesecake. Taste and adjust sweet and tang. The tang gets stronger with baking. Add a few tablespoons sugar if needed. Add 2-3 tablespoons water if needed for blending.
Pour into prepared crust and spread with a spatula to even it out.
Bake for 35 to 45 minutes(depends on the cream cheese brand, moisture content in the filling, choice of ingredients. The top should be set and center should not be liquid). Cool completely. Chill for 4 to 6 hours. Slice and serve with whipped coconut cream or vegan ice cream of choice with fresh berries or a berry compote.

Notes

Crust: Use my graham cracker like crust Or use my almond crust for glutenfree and refined sugar free crust.
Subs:
Cashew Butter can be subbed with other smooth nut butters, or 3/4 cup soaked cashews or soaked macadamia nuts.
The non dairy yogurt adds great flavor and lighter texture to the cheesecake. You can possibly use more of the cream cheese and cashew butter instead.
Vegan cream cheese unfortunately cannot be subbed out without affecting the flavor.
Dates can be subbed with 1/3 cup sugar or maple syrup. If using maple syrup, do not add any additional water during blending.
Dates can vary in sweetness, so adjust the filling sweetness with sugar before baking.
Nutrition is for 1 slice including a graham cracker style crust

Nutrition Information

Show Details

Calories 317kcal (16%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 4g (20%) Sodium 199mg (8%) Potassium 165mg (5%) Fiber 3g (12%) Sugar 10g (20%) Vitamin C 5mg (6%) Calcium 75mg (8%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 317 kcal

% Daily Value*

Calories	317kcal	16%
Carbohydrates	30g	10%
Protein	6g	12%
Fat	19g	29%
Saturated Fat	4g	20%
Sodium	199mg	8%
Potassium	165mg	4%
Fiber	3g	12%
Sugar	10g	20%
Vitamin C	5mg	6%
Calcium	75mg	8%
Iron	1.7mg	9%