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Baked Vegan Cheesecake Glutenfree Date Sweetened

March 29, 2019 By Richa 26 Comments

Baked Vegan Cheesecake. 8 Ingredients, No refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe. Jump to Recipe

Baked Vegan Cheesecake. 8 Ingredients, no refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. #Vegan #Soyfree #Recipe #VeganRicha #cheesecake #vegancheesecake

Vegan cheesecakes in restaurants and store bought have been more misses than hits. The texture generally is on point, its the flavor that can throw me off. I make variations of these cheesecake with fabulous results every time. I’ve had this baked cheesecake in the drafts for a while, so lets get to it! 

The filling uses vegan yogurt and vegan cream cheese for amazing flavor and tang and some volume from the smooth cashew butter. Cashew butter means no soaking needed and no high speed blender needed! It is sweetened with dates and some coconut sugar and baked into a premade crust to a creamy delicious state.  

Adjust the flavor and sweetness of the filling before baking! Bake into 1 large pie or mini cheesecakes with a simple almond crust or other other pie crust of choice. Serve with vegan whipped cream or ice cream, berries or a seasonal berry compote. 

Baked Vegan Cheesecake slice on a white plate

Ingredient choices for this Baked Vegan Cheesecake

  • I use cashew butter instead of cashews as it just blends in more easily and reduces the prep time to soak the cashews for a few hours. Cashew Butter can be subbed with other smooth nut butters (peanut butter will add a very strong flavor so it will be a peanut butter cheesecake), Or you can use 3/4 cup soaked cashews or soaked macadamia nuts. 
  • The non dairy yogurt adds great flavor and lighter texture to the cheesecake. Without it the cheesecake filling is still creamy but denser. You can use more of the cream cheese and cashew butter instead. 
  • I use kite hill Vegan cream cheese since it has just a few wholesome ingredients and no additives and gives amazing flavor. Unfortunately cream cheese cannot be subbed out without affecting the flavor. You can make some vegan cream cheese at home using nuts and substitute that. 
  • I use dates for sweetening for a mild sweet flavor. They do add to the look of the cheesecake but can be easily subbed. They can be subbed with 1/3 cup sugar or maple syrup. If using maple syrup, do not add any additional water during blending. Dates can vary in sweetness, so adjust the filling sweetness with sugar before baking. 

Baked Vegan Cheesecake. 8 Ingredients, no refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. #Vegan #Soyfree #Recipe #VeganRicha #cheesecake #vegancheesecake

More Pies from the blog

  • Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free.
  • Chocolate Pecan Pie.
  • Salted Caramel Chocolate Pie. GF No Bake
  • Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF
  • Dark Chocolate Silk Pie. GF SF 
  • Sweet potato Pie Bars. GF option

Step by Step Photos:

Assemble the filling ingredients. Add to a blender and blend until very smooth. Taste and adjust sweet and flavor. Pour into a prepared pie crust. 

Ingredients for our Baked Vegan Cheesecake Recipe
Ingredients blended in a Blenderfor our Baked Vegan Cheesecake filling Filling for our Baked Vegan Cheesecake Recipe in a pie crust 

Bake for 35 mins. Chill then slice and serve.

Baked Vegan Cheesecake. 8 Ingredients, no refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. #Vegan #Soyfree #Recipe #VeganRicha #cheesecake #vegancheesecake

Vegan Baked Cheesecake
Print Recipe
5 from 3 votes

Baked Vegan Cheesecake (Date Sweetened}

Vegan Baked Cheesecake. 8 Ingredients, no refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American, Gluten-free, Vegan
Keyword: easy vegan cheesecake, gluten free dairy free cheesecake, vegan cheesecake recipe
Servings: 8
Calories: 317kcal
Author: Vegan Richa

Ingredients

Crust of choice

  • 1 prebaked pie crust. I use a gf graham cracker style crust , See notes for crust recipes and refined sugar free option

Cheesecake

  • 1 1/4 cup (306.25 g) dairy-free yogurt (such as kite hill almond plain yogurt, vanilla will work as well)
  • 1/2 cup (128 g) smooth cashew butter (almond or peanut butter can be used, peanut adds a stronger flavor)
  • 6 oz (170.1 g) vegan cream cheese (such as kite hill plain almond cream cheese)
  • 1 tsp vanilla extract
  • 2 - 3 tsp (2-3 tsp) lime juice (or lemon juice)
  • 2 tbsp cornstarch (1.5 tbsp for a less set cheesecake)
  • 1/4 tsp (0.25 tsp) salt
  • 11 soft dates , pitted
  • 2 - 3 tbsp (2-3 tbsp) coconut sugar (or other sugar/sweetener)
  • optional flavor additions: 1 tsp lime or lemon zest , a few drops of 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

Crust: Use my graham cracker like crust  Or use my almond crust for glutenfree and refined sugar free crust.
 
Subs:
Cashew Butter can be subbed with other smooth nut butters, or 3/4 cup soaked cashews or soaked macadamia nuts. 
The non dairy yogurt adds great flavor and lighter texture to the cheesecake. You can possibly use more of the cream cheese and cashew butter instead. 
Vegan cream cheese unfortunately cannot be subbed out without affecting the flavor.
Dates can be subbed with 1/3 cup sugar or maple syrup. If using maple syrup, do not add any additional water during blending. 
Dates can vary in sweetness, so adjust the filling sweetness with sugar before baking.
 
Nutrition is for 1 slice including a graham cracker style crust
 

Nutrition

Nutrition Facts
Baked Vegan Cheesecake (Date Sweetened}
Amount Per Serving
Calories 317 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Sodium 199mg9%
Potassium 165mg5%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 10g11%
Protein 6g12%
Vitamin C 5mg6%
Calcium 75mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: dessert, gluten free, palm oil free, refined sugar free, soy free Tagged With: vegan, video

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
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Comments

  1. Jann says

    March 29, 2019 at 4:54 pm

    Would tahini work instead of cashew butter?

    Reply
    • Richa says

      March 29, 2019 at 8:45 pm

      it would be a very bitter flavor profile, use soaked cashews instead

      Reply
      • Mark says

        March 30, 2019 at 11:24 am

        Very true

        Reply
  2. Laura says

    March 29, 2019 at 5:10 pm

    Really excited to see a date sweetened recipe. I may sub pureed cashews for the cream cheese though so no extra trip to the store

    Reply
    • Richa says

      March 29, 2019 at 8:44 pm

      thanks! add a bit more lime ans salt if you use cashews

      Reply
      • Laura says

        March 31, 2019 at 6:32 pm

        Great idea. Thanks so much for your expertise and sharing your time ☝🏼

        Reply
  3. Emily Parker says

    April 5, 2019 at 10:04 am

    thanks for the recipe cooked one :p not gone as i expected but still i liked it

    Reply
    • Richa says

      April 5, 2019 at 10:53 am

      thanks! what was not expected?

      Reply
  4. Julie says

    April 5, 2019 at 3:19 pm

    Hi-
    Looks yummy!
    I’ve read about mango pie recently and I’ve had mango on my mind! Do you think it would work to sneak some blended mango puree into the cheesecake filling?

    Reply
    • Richa says

      April 5, 2019 at 5:42 pm

      yes definitely. See my pumpkin cheesecake https://www.veganricha.com/2017/12/vegan-pumpkin-cheesecake.html for reference and use thick mango puree instead of pumpkin puree! use less lemon and less spices.
      If your mango puree is not thick, just simmer it for 5-10 mins to thicken and reduce moisture before using.
      You can do about 3/4 cup thickened mango, 3/4 cup yogurt, 1/2 cup cashews or cashew butter, and 4 to 6 oz cream cheese. use dates or other sweetener

      Reply
  5. Julie says

    April 5, 2019 at 3:20 pm

    **I** read about (a mango pie recently)…

    Reply
  6. Lar says

    April 22, 2019 at 8:06 am

    5 stars
    Can I remove the 3 tablespoons of coconut sugar to make it 100% date sweetened? Or add more dates? If using Deglet dates, how much should I put for the filling recipe? Does this hold its form at room temperature? Thanks for replying.

    Reply
    • Richa says

      April 22, 2019 at 11:42 am

      Yes you can. Just add 3-4 more dates and taste the filling after blending. Add more dates if needed and blend again.
      I added a bit of sugar as the date flavor can start showing in the filling and i wanted a balance of cheesecake flavor and light sweet. But you can adjust it either ways with more or less dates and more or less sugar of choice during blending. And then bake

      Reply
  7. Ana Howard says

    April 22, 2019 at 11:29 am

    Would arrowroot work in place of cornstarch?

    Reply
    • Richa says

      April 22, 2019 at 11:43 am

      yes

      Reply
  8. Carolin says

    June 26, 2019 at 1:27 am

    5 stars
    I’ve made this cake three times already and it’s just SO GOOD 😋 Thanks a lot for this amazing recipe!!
    If I wanted to make cupcakes instead of a regular cake, how would you adjust the oven temperature?

    Reply
    • Richa says

      June 26, 2019 at 10:43 am

      Thanks! this is a cheesecake, do you want to make this in a muffin pan?

      Reply
      • Carolin says

        June 26, 2019 at 11:48 am

        Yes, exactly!

        Reply
        • Richa says

          June 26, 2019 at 2:08 pm

          you can add a bottom crust or line the pan and add the filling. Check at 20 mins, if its not liquidy in the middle. Bake for another 5 mins if needed. Then chill for an hour before removing fromthe pan. Store refrigerated.

          Reply
          • Carolin says

            June 27, 2019 at 12:09 am

            Thank you so much for your quick reply! Love all your recipes 😍

  9. Roxana says

    July 29, 2019 at 1:15 pm

    Tried it & it came out great! Was easy & tasty. Hardest part was waiting for it to cool ha ha. I can see where this could be a very versatile recipe with different options/flavors. Yum, thanks!

    Reply
    • Richa says

      July 29, 2019 at 3:20 pm

      Awesome! Thanks!

      Reply
  10. Jonathan says

    October 26, 2019 at 7:23 pm

    5 stars
    Turned out perfect!! I had to cook mine longer at about 50 min.

    Reply
    • Richa says

      October 27, 2019 at 12:09 am

      Aweesome!

      Reply
  11. Jenny says

    December 5, 2019 at 12:42 pm

    Hi Richa
    I just want you to know I used this recipe with the almond crust and also added in one cup of fresh mango purée to the cheesecake for a family Christmas celebration. It was the very best cheesecake I’ve ever had and my family loved it! Thank you!

    Reply
    • Richa says

      December 8, 2019 at 6:01 pm

      aweesome!

      Reply

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