Yummy Vegan Cheesecake

If something is going to be vegan, plant based or gluten free, it has got to be good or don’t waste my calories or my taste buds. I have been playing with vegan and plant based cooking the last couple of years. And I have to admit I really enjoy eating good plant based foods.

I used my 7 1/2 inch springform pan for this cheesecake. This is a really easy cheesecake, no baking is involved. However you must soak your cashews overnight to achieve a creamy texture for the cheesecake. It is also best to make the cheesecake the morning before you wish to serve it, to allow for at least three hours of chilling time.

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Yummy Vegan Cheesecake

A really great gluten free, plant based, vegan, dairy free cheesecake.



1 cup uncooked oats

1/2 cup sliced almonds 

3/4 cup unsweetened coconut flakes

1/4 cup maple syrup, honey or agave

1/4 teaspoon sea salt

1/2 cup almond butter

Cheesecake Base

1 cup canned coconut milk

1 cup sugar

2 cups cashews soaked over night. Rinsed and drained.

1/2 cup coconut oil melted

2 teaspoons vanilla

8 ounce vegan cream cheese ( I prefer Kite Hill )

Raspberry Sauce

3 cups fresh raspberries

1/2 cup sugar

3 tablespoons Chambord liquor 



Pulse the oats, almonds, and coconut flakes in the bowl of a food processor. Pulse until you have fine crumbs. Add the maple syrup , pinch of salt and almond butter. Pulse until well blended. 

Line the bottom of a 7″ – 8″ springform pan with parchment paper. Press the crust mixture into the springform pan, evenly onto the bottom of the pan and coming up the sides of the pan.


In a small sauce pan over medium heat mix the canned coconut milk, and 1 cup sugar. Cook for 2 – 3 minutes until sugar is dissolved. Let cool.

In a high-powered blender blend the cashews that have been soaked, cooled coconut milk, melted coconut oil and vanilla. Blend until thick, creamy and smooth. Blend in the vegan cream cheese.

Pour the filling into the crust and chill in the freezer for at least 3 hours. 

Fruit Sauce

Bring 2 cups of the raspberries,  sugar and Chambord to a low boil.Cook over medium heat and contine to simmer until sauce has thickened. This will take up to 10 minutes. Let cool before serving.

To Serve

Remove the cheesecake from the freezer, and allow to thaw at room temperature for one hour. Serve with a drizzle of the raspberry sauce and fresh raspberries.

  • Author: Chef Shelly