• baking / dairyfree / dessert / glutenfree / grainfree / paleo / vegan / vegetarian

    Vegan Cashew Cream Cheesecakes (grain-free)

    Vegan Cashew Cream Cheesecakes that are gluten-free and grain-free for an easy healthy cheesecake!

    Vegan Cashew Cream Cheesecakes that are gluten-free and grain-free for an easy healthy cheesecake recipe!Vegan Cashew Cream Cheesecakes that are gluten-free and grain-free for an easy healthy cheesecake!

    I don’t think it is possible to love a dessert more than I love these Vegan Cashew Cream Cheesecakes.

    OH MY GOSH you guys! They are a dream. I have made a few different vegan cheesecakes here on the blog and each time I put a new spin on the recipe and fall in love all over again with these.

    I love that I can eat cheesecake that isn’t filled with cheese or even tofu for that matter. I notice that a lot of cheesecakes online that are vegan use tofu in place of the “cheese”. While that is a very good idea, I personally do not eat tofu (it bothers my stomach!). I love using soaked nuts in place of it.

    Cashews are by far my favorite right now to make cheesecakes out of and this Cashew Cream Cheesecake is on top of an easy date and almond crust (no butter!). The cheesecake filling is made up of only four ingredients. I use raw cashews, coconut milk (full fat), vanilla extract and Nutiva’s Coconut Oil with Butter Flavor to get that delicious butter-y flavor in the cakes.

    At first I was a bit apprehensive on this buttery coconut oil but now I am obsessed! It is not only amazing on top of popcorn or spread on toast, but it is a game changer to bake with. Plus you can even find it at Walmart! For anyone who has an intolerance to butter (I don’t but love using new products!) it adds that flavor you miss from real butter to the recipe. 

    Nutiva’s vegan butter flavor is made from pure organic and non-GMO plants like sunflower, coconut and mint. They are never processed with any chemicals either! I use a variety of their other products too like Organic Coconut Sugar, Organic Mct Oil and more. They have so many amazing ingredients for cooking and baking, it’s amazing. I have a few more Nutiva recipes coming up next year too that I cannot wait to share.

    For these Vegan Cashew Cream Cheesecakes, you can really top them with anything you’d like. Some crushed nuts, chocolate drizzle or even some cashew butter on top. The possibilities are endless and they are the perfect gluten-free and vegan dessert to bring to a holiday party. Plus there is no refined sugar in them!

    WHAT YOU NEED

    Dates (I used date crumbles)

    Nutiva’s Coconut Oil with Butter Flavor

    Raw almonds

    Water

    Coconut flakes

    Cinnamon

    Cashews

    Coconut milk (full fat works best)

    Vanilla extract

    Vegan Cashew Cream Cheesecakes that are gluten-free and grain-free for an easy healthy cheesecake!Vegan Cashew Cream Cheesecakes that are gluten-free and grain-free for an easy healthy cheesecake!Vegan Cashew Cream Cheesecakes that are gluten-free and grain-free for an easy healthy cheesecake!

    Vegan Cashew Cream Cheesecakes

    Prep Time 20 mins
    Cook Time 75 mins
    Total Time 1 hr 35 mins
    Yields 12 cheesecakes

    Ingredients

      Crust

      • 1 cup date crumbles (or about 6 pitted dates)
      • 1 and 1/4 cup raw almonds
      • 1/2 cup unsweetened coconut flakes
      • 1/4 cup water
      • 1/2 teaspoon cinnamon

      Cashew Cream Filling

      • 2 cups raw cashew
      • 1/3 cup full fat coconut milk
      • 2 tablespoons Nutiva Organic Coconut with Butter Flavor (or your preferred coconut oil)
      • 1/2 teaspoon vanilla extract

      Topping ideas

      • Dark chocolate
      • Crushed cashews
      • Peanut butter

      Directions

      1. Preheat the oven to 350 degrees and line a baking tray with liners
      2. Add the dates and cashews into two separate bowls
      3. Fill each with boiling hot water and let them soak for at least 10 minutes
      4. Strain the dates and add to food processor with the other crust ingredients and blend until it forms a sticky dough
      5. Using a spoon, add crust to each cupcake liner and press down to form the base of the cheesecake
      6. Bake in oven for 15 minutes and let cool
      7. While the crust is cooling, begin making the cheesecake filling
      8. Strain the cashews from the hot water if you haven't done so already
      9. Add the cashew cream ingredients to food processor and blend until smooth and creamy
      10. Add on top of crust then drizzle additional chocolate and add crushed nuts if desired
      11. Cover with foil and add to freezer for 1 to 2 hours to set
      12. *Will stay good in freezer for about a month or so, let them thaw out for a couple of minutes before eating!

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      xx, Rach

      Thank you Nutiva for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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      4 Comments

    • Reply Tova Hershman December 16, 2017 at 7:58 pm

      These are to die for! I love that they’re not overly sweet, and that the cashews add a natural sweetness. The perfect Whole30, guilt-free treat!

      View Comment
      • Reply Rachel December 17, 2017 at 4:35 pm

        so happy to hear!! yay!! you may like my new fudge bars then too!! no sugar 🙂

        View Comment
        • Reply Tova Hershman December 17, 2017 at 6:27 pm

          I don’t eat chocolate, but I may try adapting them and making some sort of alternative base!

          View Comment
    • Reply Kathryn December 19, 2017 at 1:44 am

      Is there any way to use already prepared almond meal for the crust? What would the conversion be there if so??

      View Comment
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