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Vegan Gluten-Free Cheesecake Recipe

Vegan Gluten-Free Cheesecake Recipe

Learn how to make the best homemade vegan gluten-free cheesecake with this easy baking recipe. Creamy cashew filling on a nutty almond-date crust creates a decadent dessert that rivals traditional versions. Perfect for special occasions or whenever you crave a luxurious treat without dairy or gluten.
Difficulty:
Intermediate
Prep Time:
30 mins (plus 4 hours soaking)
Cook Time:
50 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set vegan cheesecake with a golden-brown almond and date crust visible at the edges. The creamy white surface is adorned with a vibrant arrangement of fresh berries creating a colorful contrast against the ivory filling. A slice being lifted reveals the luscious, dense texture as it pulls away cleanly from the rest of the cake. The scene is captured in soft natural light on a minimalist white cake stand with scattered raw cashews and fresh mint leaves adding context to the ingredients. A small drizzle of berry compote adds a glossy crimson accent that highlights the dessert's smooth, velvety finish.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">150g almonds (raw)</li><li class="ingredients-single-item">150g pitted dates</li><li class="ingredients-single-item">30g shredded coconut (unsweetened)</li><li class="ingredients-single-item">1 tbsp coconut oil, melted</li><li class="ingredients-single-item">¼ tsp sea salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g raw cashews, soaked for at least 4 hours</li><li class="ingredients-single-item">120ml coconut cream (the thick part from the top of a chilled can)</li><li class="ingredients-single-item">120ml maple syrup</li><li class="ingredients-single-item">80ml coconut oil, melted</li><li class="ingredients-single-item">60ml lemon juice</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp sea salt</li><li class="ingredients-single-item">For the topping (optional):</li><li class="ingredients-single-item">250g mixed fresh berries</li><li class="ingredients-single-item">2 tbsp maple syrup</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">High-powered blender or food processor</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the cashews for the filling. Place 400g raw cashews in a large bowl and cover completely with cold water. Let them soak for at least 4 hours or overnight in the refrigerator. This soaking process is crucial as it softens the cashews, allowing them to blend into a silky-smooth cream that forms the base of our cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When you're ready to make the cheesecake, line the bottom of your 23cm springform pan with parchment paper and lightly grease the sides with coconut oil. This will ensure easy removal of your beautiful creation later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the crust, place 150g raw almonds, 150g pitted dates, 30g shredded coconut, and ¼ tsp sea salt in a food processor. Pulse until the mixture is crumbly but still has some texture. Add 1 tbsp melted coconut oil and pulse again until the mixture holds together when pressed between your fingers. The dates provide natural sweetness and act as a binding agent, eliminating the need for refined sugars.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the crust mixture firmly and evenly into the bottom of your prepared pan. Use the flat bottom of a measuring cup to really compact the crust, which helps it hold together when you serve the cheesecake. Place the pan in the freezer while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain and rinse the soaked cashews thoroughly. Add them to a high-powered blender along with 120ml coconut cream, 120ml maple syrup, 80ml melted coconut oil, 60ml lemon juice, 2 tsp vanilla extract, and ¼ tsp sea salt. The lemon juice is key here – it provides that characteristic tangy flavor that makes cheesecake so distinctive.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blend on high speed for 3-5 minutes until completely smooth and creamy, stopping to scrape down the sides as needed. Be patient during this step – achieving a silky-smooth texture with no graininess is essential for that authentic cheesecake mouthfeel. The mixture should be thick but pourable, with a glossy appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the crust from the freezer and pour the filling over it, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles that might have formed during blending. These can create unwanted holes in your finished cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Refrigerate the cheesecake for at least 6 hours, but preferably overnight. The coconut oil in the filling solidifies when chilled, helping the cheesecake set to a perfect sliceable consistency without the need for gelatin or other setting agents.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, carefully run a thin knife around the edge of the springform pan before releasing the clasp. This prevents the cheesecake from sticking to the sides. If you find it difficult to remove, you can briefly warm the outside of the pan with a hot towel to help release.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the optional topping, arrange 250g fresh berries on top of the cheesecake and drizzle with 2 tbsp maple syrup for a beautiful glaze. The fresh fruit not only adds visual appeal but also complements the rich creaminess with a bright, fresh flavor contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cleanest slices, use a large sharp knife dipped in hot water and wiped dry between cuts. Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for up to 1 month for a delightful treat whenever the craving strikes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Gluten-Free Cheesecake?

This dairy-free cheesecake uses soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice and vanilla for the creamy filling, while the gluten-free crust combines almonds, dates, shredded coconut and a touch of salt.

How to cook Vegan Gluten-Free Cheesecake at home?

Learn how to cook Vegan Gluten-Free Cheesecake by first creating a nutty date crust, then blending soaked cashews with coconut cream, maple syrup and lemon juice until silky smooth. No baking required - simply refrigerate until set, which allows the coconut oil to solidify and create that perfect cheesecake texture.

Why do cashews need to be soaked when making dairy-free cheesecake?

Soaking cashews for at least 4 hours (or overnight) softens them significantly, allowing them to blend into a silky-smooth cream without graininess. This creates the luxurious, velvety texture that mimics traditional cream cheese and is essential for achieving an authentic cheesecake mouthfeel.

Can this no-bake cheesecake be frozen for later consumption?

Yes, this cashew-based cheesecake freezes beautifully for up to a month. For best results, slice before freezing and wrap individual portions. Thaw in the refrigerator for 2-3 hours before serving to maintain the creamy texture and prevent condensation from forming on the surface.

What can I use instead of maple syrup in this dairy-free dessert?

Agave nectar makes an excellent substitute with a similar consistency. You could also use coconut nectar, date syrup, or rice malt syrup. Each alternative will slightly alter the flavour profile, but all will provide the necessary sweetness and help achieve the right texture.

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Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for up to 1 month for a delightful treat whenever the craving strikes." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-04-15", "reviewBody": "This vegan cheesecake tastes just like the real thing! I couldn't believe it was dairy-free. The cashew filling has the perfect balance of creaminess and tanginess. Everyone at my dinner party was shocked when I told them it was vegan!", "name": "Taste rivals regular cheesecake!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-18", "reviewBody": "As someone who recently had to go dairy-free, I thought I'd never enjoy cheesecake again. This recipe changed everything! The texture is spot on and the flavor is incredible. Soaking the cashews overnight is definitely worth it for that silky smooth result.", "name": "Creamy without dairy - amazing!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin", "datePublished": "2024-04-22", "reviewBody": "I've tried so many gluten-free dessert recipes that were disappointing, but this cheesecake is absolutely perfect! The almond-date crust holds together beautifully and complements the creamy filling so well. My celiac husband was thrilled to have such a decadent dessert.", "name": "Finally found perfect gluten-free dessert!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Arjun Patel", "datePublished": "2024-04-25", "reviewBody": "I made this for a dinner party with friends who are definitely not vegan or gluten-free, and they all wanted the recipe! The lemon juice adds that perfect tanginess that makes it taste like traditional cheesecake. Adding fresh berries on top makes it look so impressive too.", "name": "Converted non-vegan friends instantly!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Ivanova", "datePublished": "2024-04-28", "reviewBody": "The texture of this cheesecake is incredible - so smooth and rich! I took the suggestion of adding some lemon zest to the filling and it really elevated the flavor. I've already made this twice in two weeks because my family keeps requesting it. Absolutely worth the effort!", "name": "Worth soaking cashews overnight!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/vegan-gluten-free-cheesecake-recipe" }
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