Vegan cheesecake might sound like an oxymoron, but these non-dairy and gluten-free treats are creamy enough to silence any doubts of deliciousness.

Vanilla Bean Cheesecake

Base Ingredients

  • 1 cup almonds
  • 3 tablespoons cacao powder
  • 2 fresh dates pitted
  • 1 tablespoon coconut oil, melted

Filling Ingredients

  • 2 cups cashews
  • 1 cup coconut cream
  • ¼ teaspoon vanilla powder
  • 2 tablespoons maple syrup

Preparation

1. Process the base layer ingredients in a food processor until well combined. It's easier to start with the almonds and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set.

3. Process the vanilla filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Choc Peanut Butter Cheesecake

Base Ingredients

  • 1 cup pecans
  • 4 fresh dates pitted
  • 1 tablespoon coconut oil melted

Filling Ingredients

  • 3 cups cashews
  • 1 cup coconut oil melted
  • 1 cup water
  • 1 cup maple syrup
  • 3/4 cup peanut butter
  • 1/4 teaspoon vanilla powder
  • 5 tablespoons cacao powder

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the nuts and process until fine, then add dates slowly until the mixture sticks together and finally add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, peanut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. This may take a while, depending on the strength of your processor.

3. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes before serving.

Rose Cheesecake

Base Ingredients

  • 1 cup walnuts
  • 3 tablespoons cacao powder
  • 2 fresh dates pitted
  • 1 tablespoon coconut oil melted

Filling Ingredients

  • 2 cups cashews
  • 1 cup coconut cream
  • ¼ teaspoon vanilla powder
  • 2 tablespoons maple syrup
  • 4 cups frozen raspberries
  • 2 tablespoons rosewater

Preparation

1. Process the base layer ingredients in a food processor until well combined. It's easier to start with the walnuts and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set.

3. Process the raspberry filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Coffee Cheesecake

Base Ingredients

  • 1 cup walnuts
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut oil melted

Filling Ingredients

  • 2 cups cashews
  • 1 cup macadamias
  • 1 cup coconut cream
  • ½ cup maple syrup
  • ½ cup water
  • ½ teaspoon vanilla powder
  • 1 cup cold pressed coffee
  • 2 teaspoons ground cinnamon
  • Cacao nibs to serve

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and coconut sugar and process until fine, then add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the coffee filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes and sprinkle with cacao nibs before serving.

Passionfruit Cheesecake

Base Ingredients

  • 1 cup pecans
  • 2 fresh dates pitted
  • 1 tablespoon coconut oil

Filling Ingredients

  • 2 cups cashews
  • 1 cup coconut cream
  • ¼ teaspoon vanilla powder
  • 2 tablespoons maple syrup
  • Pulp of 8 passionfruit

Topping Ingredients

  • Pulp of 5 passionfruit

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the pecans and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the passionfruit filling ingredients (except passionfruit) in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, stir through the passionfruit. Pour the mixture onto the base layer and top with extra passionfruit. Place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Lime and Coconut Cheesecake

Base Ingredients

  • 1 cup walnuts
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut oil melted

Filling Ingredients

  • 2 cups cashews
  • 1 cup macadamias
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1/2 teaspoon vanilla powder
  • Juice of 2 limes
  • 1 tablespoon lime zest
  • Shredded coconut and extra lime zest to serve

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and coconut sugar and process until fine, then add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the lime and coconut filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor.

3. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes and then sprinkle with shredded coconut and extra lime zest to serve.

Choc Raspberry Love Cheesecake

Base Ingredients

  • 1 cup walnuts
  • 1 tablespoon cacao powder
  • 6 fresh dates pitted

Chocolate Filling Ingredients

  • 2 cups macadamias
  • 1 cup coconut cream
  • 1 1/4 cups water
  • 2 tablespoons cacao powder
  • 1/4 teaspoon vanilla powder
  • 6 fresh dates pitted

Raspberry Filling Ingredients

  • 2 cups macadamias
  • 1 cup coconut cream
  • 1 1/4 cups water
  • 1 cup raspberries
  • 1 teaspoon rosewater
  • 1 tablespoon maple syrup

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and cacao powder and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicon muffin tray or a large cheesecake tin and place in the freezer to set. Process the chocolate filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place back into the freezer. Once set, process the raspberry filling ingredients in your food processor until smooth and pour the mixture onto the chocolate layer and place in the freezer to set. Defrost on the bench for 5-10 minutes before serving.

Strawberry and Lemon Cheesecake

Base Ingredients

  • 1 cup walnuts
  • 1 tablespoon cacao powder
  • 6 fresh dates pitted

Filing Ingredients

  • 2 cups macadamias
  • 1 cup coconut cream
  • 1 1/4 cups water
  • 1 cup strawberries
  • Zest of 1 lemon
  • 2 tablespoons maple syrup

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and cacao and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set.

3. Process the strawberry and lemon filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

4. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes before serving.

Blueberry Cheesecake

Base Ingredients

  • 1 cup hazelnuts
  • 4 fresh dates pitted
  • 1 tablespoon coconut oil melted

Filling Ingredients:\

  • 3 cups cashews
  • 1/2 teaspoon vanilla powder
  • 1 cup coconut oil melted
  • 1 cup water
  • 3/4 cup maple syrup
  • 2 cups blueberries

Topping Ingredients

  • 1 cup blueberries

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the hazelnuts and process until fine, then add dates slowly until the mixture sticks together and finally add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the blueberry filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer. Top with the remaining blueberries and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes before serving.

Mango Cheesecake


Base Ingredients

  • 1 cup almonds
  • 5 fresh dates pitted

Filling Ingredients

  • 2 mangoes
  • 1 cup cashews
  • 1 cup coconut cream

Topping Ingredients

  • 2 mangoes

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the almonds and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the mango filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place in the freezer to set. Once set, process the 2 remaining mangoes until smooth. Pour the mango puree onto the cheesecake and place in the freezer to set overnight. This cheesecake is best stored in the freezer because the mango puree layer doesn’t stay solid in the fridge.

Peanut Butter Cheesecake

Base Ingredients

  • 1 cup almonds
  • 3 tablespoons cacao powder
  • 2 fresh dates pitted
  • 1 tablespoon coconut oil melted

Filling Ingredients

  • 2 cups cashews
  • 1 cup coconut cream
  • ¼ teaspoon vanilla powder
  • 2 tablespoons maple syrup
  • 5 tablespoons peanut butter
  • 5 tablespoons cacao nibs
  • 5 teaspoons maca powder

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the almonds and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the peanut butter filling ingredients (except cacao nibs) in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, stir through the cacao nibs. Pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Choc Hazelnut Cheesecake

Base Ingredients

  • 1 cup hazelnuts
  • 3 tablespoons cacao powder
  • 2 fresh dates pitted
  • 1 tablespoon coconut oil melted

Filling Ingredients

  • 2 cups cashews
  • 1 cup coconut cream
  • ¼ teaspoon vanilla powder
  • 2 tablespoons maple syrup
  • 5 tablespoons cacao powder
  • 5 tablespoons cacao nibs

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the hazelnuts and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the chocolate filling ingredients (except cacao nibs) in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, stir through the cacao nibs. Pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Tangy Lemon Cheesecake

Base Ingredients

  • 1 cup almonds
  • 5 fresh dates pitted

Filling Ingredients

  • 2 cups cashews
  • 1 cup coconut cream
  • 1 cup lemon juice
  • Zest of 2 lemons
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla powder
  • Extra lemon zest to serve

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the almonds and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the lemon filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes and then serve with extra lemon zest sprinkled on top.

Photos courtesy of the author


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