This creamy vegan vanilla cheesecake is one of my favorite desserts to make. My favorite part is probably the crust. I love dates and nuts. It’s a healthy crust that is naturally sweetened by the dates. Mmm…I can’t help but have a little taste (or two) when I’m pouring out the crust to flatten in the pan. The cheesecake is made from cashews and coconut milk and I can just drink it when I’m blending it all together. Once you’ve tried this creamy cheesecake, you’ll never want to go back to normal cheesecake. I love cheesecake, but when I eat it, I always feel so gross afterwards or get a stomach ache from all that dairy. BUT this vegan cheesecake doesn’t make me feel like that and I feel good after eating it. This is so easy to make and then you just pop it into the freezer to set. Top it off with nuts and a homemade caramel sauce, or sliced fresh fruit.

Ingredients

Crust:

1 cup pitted dates (soaked in warm water for 10 minutes then drained)
1 cup raw walnuts or almonds

Vanilla Cheesecake:

1 1/2 cups cashews, soaked for at least 2-4 hours or overnight
Juice from ½ lemon (you can add more later if needed)
1/2 cup + 2 Tbsp full-fat coconut milk, canned
1/4 tsp vanilla extract
1/4 cup + 2 Tbsp pure maple syrup
1 rounded Tbsp coconut oil, not melted

Caramel:

3 tbsp full-fat coconut milk, canned
1 tbsp almond butter or peanut butter
4 tbsp pure maple syrup

Instructions

Crust:

Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
To make removing the cheesecakes easier, cut 2 strips of parchment paper (about 3 inches wide) and lay them cross wise in a 6 inch or 8 inch baking pan. This creates tabs that make removing the cheesecake easier to pop out once frozen.
Press crust down until the meal sticks together and forms a solid base. Place in the freezer to set.

Vanilla Cheesecake:

Prep cashews by soaking for at least two hours or overnight. Then strain the cashews and rinse.
In a high speed blender, combine all cheesecake ingredients and blend until silky smooth. A note about the coconut milk – use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated. You don’t need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then “liquified” or “pureed” it until silky smooth. Taste and add more maple syrup for sweetness or more lemon juice for tartness if needed.
Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.

Caramel:

In a saucepan, combine coconut milk (not just the milk solids), nut butter, and maple syrup. – Bring to a boil, then reduce heat and simmer for about 8-10 minutes. Let caramel cool as much as possible before pouring over the cheesecake.
For garnish, pile a heaping handful of walnuts on the top of the cheesecake. Pour nut butter caramel over everything.
ENJOY!
(Recipe adapted from Minimalist Baker and Well and Full)

Author: valeria.chao

Vegan Vanilla Cheesecake