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Classic Vegan Cheesecake
It’s holiday time and you need a great “crowd pleaser” dessert to take to that potluck party. Well, this is your recipe. It is sure to please even the most skeptical “foodie”! I mean really, who doesn’t love a classic cheesecake. It is festive looking and tastes even better than it looks. This recipe has the added bonus of being good for you. Oh my. Yes, I did say it is good for you. Can you believe it? A dessert as rich and delicious as this one can actually be healthy!
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Ingredients
Crust
- 1 cup raw almonds
- ½ cup dates
- ½ cup raisins
Filling
- 4 cups raw, unsalted cashews
- 1 cup medjool dates
- ¼ cup lemon juice
- 1 tsp vanilla extract , or 1/2 tsp vanilla powder
- 2 cups almond milk, or nut milk of your preference
Toppings
- 2 cups raspberries
- 3 medjool dates
- ½ cup water
Instructions
- Add crust ingredients to blender and blend until fine and starts sticking together.
- Press into a cheesecake pan (size of pan depends on how thick you want the cheesecake to be).
- Add filling ingredients to the blender and blend until silky smooth.
- Pour on top of crust and put into freezer for 4 hours.
- Blend the dates and water from the topping ingredients together in a blender
- Stir in the raspberries and pour over the top of cheesecake.
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Nutrition info
Calories: 493kcalCarbohydrates: 50gProtein: 14gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.002gSodium: 75mgPotassium: 749mgFiber: 8gSugar: 24gVitamin A: 42IUVitamin C: 9mgCalcium: 143mgIron: 5mg
29 comments
Hi.
Could you do this cake alternative layered with your chocolate cheesecake recipe?
Regards
Tara
Yes, that would be delicious 😋
I made this and it was awesome! I just added some goji berries instead of raisins. And used coconut milk in the three layers. DELICIOUS!
Would someone who does not necessarily like the taste of dates like this recipe? Does it taste very datey?
The only thing that has a date taste is the crust and you could replace the dates with raisins or some other sticky kind of dried fruit.
Did u use a 9in cake pan for this?
Thanks!
I believe so but not100% sure.
This is a personal reply to you. I love your recipe’s and video . I see that you sometimes use canned beans and tomatoes. What you problely don’t know is the insides of all aluminum cans in AMERICA are sprayed on the insides with BPA PLASTIC. WHEN THE PROCESS ED FOOD IS STORED IN THESE CANS THE PLASTIC BPA LEACH ES OUT INTO THE PRODUCT. IF THE PRODUCT IS HOT WHEN THEY PUT THEM INTO THESE CANS MORE BPA LEACH ES OUT FASTER. You can go on GOOGLE AND JUST TYPE IN THE LETTERS BPA. YOU CAN ALSO GO TO OUR CDC CENTER OF DISEASE CONTROL TO LEARN A LOT MORE. THEY HAVE A WEB SITE BPA NUMBER GUIDE WHERE YOU CAN FIND OUT HOW MUCH OF THIS PLASTIC IS USED IN MANY OTHER CONTAINERS AND PRODUCTS BESIDES ALUMINUM CANS. THEY USE IT ON PARCHMENT PAPER SO YOU HAVE TO CHECK TO SEE WHICH BRANDS ARE BPA FREE. IT IS ALSO ON THE PAPER RECIPIENT THAT WE GET AT THE STORE. ANOTHER ONE IS BOTTLE D WATER IN A CLEAR PLASTIC BPA BOTTLE. MY DAUGHTER WAS WORRIED ABOUT ME DRINKING PURE SPRING WATER FROM A CLEAR BPA PLASTIC BOTTLE. IT DOESN’T MATTER ANYMORE IF THEY SAY ORGANIC NON GMO NO SUGAR ADDED OR 100% PURE IF IT’S IN ONE OF THESE ALUMINUM CANS CONTAINERS OR WRAPPERS THE PRODUCT IS CONTAMINATED WITH BPA PLASTIC. LIKE YOU I MAKE MY OWN TOFU BUT MANY PEOPLE ARE BUYING TOFU IN THESE PLASTIC CONTAINERS AND WRAPPERS.
I see that your daughter is gluten intolerable. My sister sent me a video about Monsanto the big corporation of grains In AMERICA. Its not only the grain but what HAS BEEN SPRAYED ON THESE GRAINS. I WENT TO IOWA TO CARE FOR A SICK FAMILY MEMBER. I was three houses away from the corn fields. I noticed something very green growing in front of the rows of corn IT WAS SOYBEANS. I WATCHED this big truck zig zag from the main highway down our street into the back of these cornfields with this big container of yellow ish liquid splashing around. They started spraying this liquid and it was so strong I turnef off the airconditioner. I was so nieave I thought surely they weren’t spraying the soybeas. A small family farmer warned me not to go up into these cornfields. Another thing I noticed was that when these cornfields are harvest ed they let out these black Angus cows to eat whatever is left. What ever was on that corn the cows ate. This is big business in the corn fields. I must say it really freaked me out. I was really glad to leave Iowa.
I hope this helps you
With much love
Pamela
Thank you for the information, I am always trying to improve on the healthy choices I make. I only buy canned goods that are BPA free
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Reblogged this on Balanced Meals Recipes and commented:
Whole food Plantbased Classic Cheesecake Recipe and Video Demo
Could you share where you found the vanilla powder you are using in this video?
https://www.amazon.com/Kiva-Vanilla-Gourmet-Madagascar-Pesticide-Free/dp/B019G5H02A/ref=sr_1_6_a_it?ie=UTF8&qid=1531710587&sr=8-6&keywords=vanilla+powder
If I’m using Date Paste instead of whole dates, would it be a 1:1 substitution??
Hi! How do you m measure 1c medjool dates? Chopped? Packed or loose? Thank you.
loose. It usually takes about 8 to make a cup. =)
Hi. looking forward to making this for Thanksgiving. Once taken out of freezer, letting it thaw and serve it, does it have to be stored in freezer? what is the storing of cake?
It will last a lot longer if you store it in the freezer. It will be ok in the fridge but it will just be much softer.
You can store it in the fridge for a few days but it doesn’t stay quite as firm.
This was delicious Jill! Thanks for another great recipe! I cut recipe in half and put in a loaf pan lined with parchment paper. It worked well.
I’ve been vegan since 2005, and whenever I’ve had the fortune to visit fancy vegan restaurants, I’ve always been excited when the dessert menu has plain cheesecake or tiramisu. I look forward to these decadent treats, even though I am not a sweets person.
I’ve tried my hand at several desserts over the years and had finally relegated myself to the simple-but-healthy oatmeal cookies (rolled oats, bananas, maybe some nuts or seeds, maybe some dried fruit, maybe some chocolate chips) and chia seed puddings, which mostly works for me, except that I’ve never felt I had anything truly magnificent and complex to eat for dessert.
I saw Jill’s recipe for this cheesecake and thought, “Well, I’ve never made a cheesecake, but I just have to try this.” I bought a cheesecake pan just like Jill’s from a regular grocery store, and I already had all the other ingredients on hand. That’s one of the amazing things about this recipe: it doesn’t require any fancy ingredients or techniques, but the product itself is definitely fancy. Even as I was making and tasting the crust and batter, I knew this cheesecake was going to be phenomenal.… And it is! My partner and I cut it into sixteenths* and ate it over 8 nights. Each night, we would choose a different topping. Ultimately, thawed blueberries were our favorite, though I made a yummy chocolate sauce for it one night. The cheesecake was kept in the freezer, in its pan, and it never tasted freezer-burnt or lost its goodness.
*We cut the cheesecake into sixteenths because I calculated that the whole cheesecake has about 5000 calories: 2876 Cashews, 825 Almonds, 980 Dates, 216 Raisins, 60 Almond Milk. I made this during the coronavirus quarantine time, and we are trying not to get coronobesity, which could be quite easy when you surround yourself with delicious food. If you divide the 5000 calories into sixteenths, each serving is just over 300 calories (toppings not included), which is reasonable for a dessert. Still, we’ve been skipping lunches.
I almost used a sweetened plant milk for the recipe, thinking I might want the added sweetness. I’m so glad I didn’t. It’s plenty sweet enough.
I also almost halved the recipe, but I now know that I would have needed a much smaller pan or that the cheesecake would not have been its perfect thickness.
The next time I make it, I might try to bake the crust a little before I put on the topping, just to give it some more hardness and crumble. Maybe that won’t work at all. We’ll see.
I can’t wait to make this recipe for my non-vegan coworkers, friends, and family. This is the kind of recipe that lets people know they don’t really have to give up anything by eating plant-based.
Thanks, Jill. As well as your channel is doing, it deserves to be (and will be) much bigger than it is. Your presence and recipes are wonderful.
Thank you James for this wonderful entry! I am so glad you enjoyed the cheesecake!
Jill
Hey! Making this cheeckecake this weekend. Can I make the topping with frozen raspberries or does it need to be fresh? Thanks!!
Frozen is fine =)
Made this and OMG! Delicious.
Do we soak the cashews first?
Yes, for at least 2 hours
Question. I do have a blender and a food processor but not as fancy as urs. So I’m wondering if maybe I need to either cut my cashew measurements in half or use a hand held mixer for all of it or what.
You could start do it in your food processor and if it doesn’t get really smooth, you could finish blending it half at a time in your blender to get it really smooth and creamy.