Baked Vegan Cheesecake (Date Sweetened}
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
317 kcal
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Course
Dessert
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Cuisine
American, Vegan, gluten-free
Baked Vegan Cheesecake (Date Sweetened}
Description
The recipe begins with a prebaked crust, which can be traditional or gluten-free vegan options like a graham cracker style or almond crust. The cheesecake filling blends plant-based yogurt and cream cheese alternatives with cashew butter for a rich base. Dates and coconut sugar provide natural sweetness, balanced with lime and lemon juice and zest for fresh citrus brightness. Vanilla and almond extract round out the flavors, while cornstarch acts to firm the filling during baking.
After thorough blending to a smooth consistency, the filling is poured into the crust and baked until the surface is set and the center no longer liquid but still creamy. After cooling and chilling for several hours, the cheesecake firms into sliceable form. It can be served with whipped coconut cream, vegan ice cream, or fresh berries as a refreshing accompaniment.
The recipe notes flexibility in crust choice and nut butter substitutions, though vegan cream cheese is integral for flavor. Dates can be swapped with sugar or syrup, adjusting the sweetness as needed. The tartness develops with baking, so the filling taste should be balanced beforehand. This cheesecake offers a non-dairy alternative with natural sweeteners and familiar cheesecake texture and taste layered with citrus notes.
Ingredients
Crust of choice
- 1 pie crust See notes for crust recipes and refined sugar free option, prebaked, gluten-free graham cracker style crust
Cheesecake
- 1 1/4 cup dairy-free yogurt (such as kite hill almond plain yogurt, vanilla will work as well)
- 1/2 cup cashew butter almond or peanut butter can be used, peanut adds a stronger flavor, smooth
- 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 date pitted, soft
- 2 - 3 tbsp coconut sugar (or other sugar/sweetener)
- lime zest optional flavor additions, a few drops almond extract
- lemon zest
- almond extract
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
- Use the graham cracker style crust or almond crust options for a gluten-free, refined sugar-free base.
- Cashew butter can be replaced with other smooth nut butters or soaked nuts like cashews or macadamias for texture variation.
- Dairy-free yogurt adds a lighter texture and flavor; vanilla-flavored yogurt works as well.
- Vegan cream cheese is important for this recipe's flavor and texture and does not have a direct substitute.
- Dates can be substituted with sugar or maple syrup; if using syrup, omit added water during blending.
- Since baking increases tanginess, taste and adjust sweetness of the filling before baking to ensure balance.
- Nutrition information is based on one slice including the crust.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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