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Baked Vegan Cheesecake (Date Sweetened}
5 from 15 votes

Baked Vegan Cheesecake (Date Sweetened}

This Baked Vegan Cheesecake uses dairy-free yogurt, cashew butter, and vegan cream cheese sweetened naturally with dates and coconut sugar. Enhanced with lime and lemon juice and zest, vanilla, and almond extract, it sets firm in a pre-baked crust to yield a creamy, tangy, and subtly nutty dessert.

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

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

    Cup of Yum
  1. Prep and par bake the crust of choice if you havent already. Preheat the oven to 350 deg F (180 C).
  2. 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. 
  3. Pour into prepared crust and spread with a spatula to even it out. 
  4. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 317

% 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.