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    Home » Recipes » Special Diets » Gluten Free

    Vegan Vanilla Cheesecake- No Bake!

    November 29, 2019 by Rosemary 1 Comment

    vegan mini vanilla cheesecake
    Jump to Recipe Print Recipe

    Vegan vanilla cheesecake! A delicious creamy vanilla mini cheesecake that is no bake, easy to make, and totally healthy for you! My creamy vegan vanilla cheesecake base is made with cashews, dates, plant milk, and lemon juice.

    My Healthy No Sugar Cheesecake Recipe is:

    • Super easy to make!
    • No Bake
    • Great for weight loss dessert
    • Gluten Free
    • Dairy Free
    • Vegan

    Creamy and healthy vegan cheesecake made with cashews? Who would've thought cashews could make such a delicious cheesecake!

    IS VEGAN VANILLA CHEESECAKE HEALTHY FOR DIET?

    Cheesecake is not the best dessert option for someone trying to loose weight because it is high in refined sugars, which can lead to spiked glucose, hormone imbalance, and excess weight gain. It's okay to eat in moderation, but if you want a healthy cheesecake recipe without cream cheese or refined sugar, this is the recipe for you!

    Cheesecake Factory Original Cheesecake Nutrition

    • 830 Calories
    • 63g Carbs
    • 51g Added Sugar
    • 14g Protein
    • 59g Fat
    • 37g Saturated Fat
    • 1g Fiber

    My Healthy Cheesecake Tart Nutrition

    • 464 Calories
    • 35g Carbs
    • 0g Added Sugar
    • 11g Protein
    • 35g Fat
    • 10.7g Saturated Fat
    • 6g Fiber

    CAN CHEESECAKE BE MADE WITHOUT SUGAR?

    Yes! Cheesecake can definitely be made without sugar and it will still be sweet and satisfying. My low calorie cheesecake recipe is made with all whole food ingredients!


    Craving cheesecake from the cheesecake factory, but not all the sugar? Try my easy no-bake healthy cheesecake made with NO SUGAR, NO CREAM CHEESE and NO BAKE!!


    TIPS TO MAKE THE BEST HEALTHY VEGAN VANILLA CHEESECAKE RECIPE

    USE RAW UNSALTED CASHEWS. Raw cashews blend into a creamy cheesecake texture way better than roasted.

    SOAK CASHEWS IN COOL FILTERED WATER OVERNIGHT. Soaking the cashews allows them to soften and blend into a delicious creamy texture.

    USE SILICONE TARTLET MOLDS. This makes it way easier to get your cheesecake tarts out!

    FOOD PROCESS TILL THE BATTER IS TOTALLY SMOOTH. Keep your food processor going until your batter is as smooth as cream cheese.

    ALLOW TO FIRM UP IN THE FREEZER 2 HOURS - OVERNIGHT. Freezing will help hold the shape of the cheesecake.

    THAW 15-30 MINUTES AT ROOM TEMPERATURE BEFORE SERVING. This will create the best creamy cheesecake like texture.

    HOW TO MAKE MY HEALTHY VEGAN VANILLA CHEESECAKE RECIPE WITHOUT CREAM CHEESE

    Step 1: Soak the cashews

    Soaking the cashews allows them to soften and blend into a delicious creamy texture. I usually soak mine in a glass container overnight. But, in a pinch, you can soak them for 1 hour in hot water while you prepare the rest of your recipe.

    Step 2: Prepare the healthy cheesecake crust with almonds

    Combine in a blender or food processor: 1 cup almonds, 1 cup pitted dates, ⅛ cup cacao powder, ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon.

    The texture should look pretty crumbly. But, when you press into your tart molds it will come together. Make sure to divide the mixture evenly between the tart molds before you press it down.

    Step 3: Make your healthy creamy cashew cheesecake filling

    In a blender or food processor add the soaked cashews, melted coconut oil, almond milk, pure vanilla extract, soaked pitted dates and fresh lemon juice. Process until the mixture is smooth and creamy.

    Evenly divide the batter between the 6 tarts. Cover and place in the freezer at least 2 hours.

    Step 4: Thaw and top!

    Thaw your tart for about 15 minutes at room temperature before you eat them. Top with fresh blueberries or your favorite fresh fruit!

    Enjoy!

    HOW TO STORE HEALTHY MINI CHEESECAKES

    They can be stored in an airtight container in the freezer for up to a month.

    FAQ'S

    Frequently asked questions about my healthy no bake vegan vanilla cheesecake recipe.

    WHAT CAN YOU SUBSTITUTE FOR SUGAR IN CHEESECAKE?

    Use pitted and soaked dates! Dates are amazing because they have a super sweet flavor with no added sugars.

    WHAT KIND OF CASHEWS SHOULD I USE IN HEALTHY CHEESECAKE?

    My healthy no bake cheesecake is made with raw unsalted cashews. You can't use roasted or salted cashews in my recipe.

    HOW CAN I MAKE HEALTHY CHEESECAKE BARS INSTEAD?

    Simply use 1 pan with at least 1 inch sides instead of 6 tartlet molds. The larger the pan, the thinner your cheesecake bars will be.

    WHAT DESSERT IS HEALTHY?

    I have created so many refined flour and refined sugar free dessert recipes.

    Click here to try some out!

    Looking for more? Try more healthy vegan no bake cheesecakes!

    • Chocolate Fudge Mini Cheesecake with Peanut Buter whip
    • No Bake Snickers Cheesecake Bars
    • Mini Chocolate Cheesecakes
    • Dulce De Leche Cheesecake
    • Raw Vegan Strawberry Cashew Cheesecake
    • Vegan Mango Cheesecake
    • Key Lime Pie Cheesecake
    • Butterfly Pea Cheesecake
    • Vegan Blueberry Vanilla Layered Cheesecake
    healthy cheesecake tarts topped with fresh blueberries

    If you try this Vegan Mini Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

    vegan mini vanilla cheesecake

    Vegan Vanilla Cheesecake- No Bake!

    Vegan vanilla cheesecake! My vanilla vegan cheesecake recipe is no bake, easy to make and filled with healthy ingredients! Made in a blender with a base of sweet date almond crust and topped with cashew cheesecake filling. It can be made into a mini vegan cheesecake, or into a large size.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    2 hrs
    Total Time 3 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 6 tartlets
    Calories 464 kcal

    Equipment

    • Food processor
    • Mini tart molds

    Ingredients
      

    For the almond cheesecake crust:

    • 1 cup almonds
    • 1 cup pitted dates
    • ⅛ cup cacao powder
    • ½ tablespoon pure vanilla extract
    • ¼ teaspoon cinnamon

    For the vanilla cheesecake filling:

    • 2 cups raw cashews soaked overnight**
    • ¼ cup coconut oil melted
    • ¼ cup almond milk
    • 1 teaspoon pure vanilla extract
    • 4 dates soaked 15 minutes
    • Juice of 1 lemon

    Instructions
     

    • Combine all the ingredients for the base in a food processor until it is a coarse texture.
    • Divide the crust mixture evenly between the 6 tartlet molds and press in firmly. Set aside while you make the filling.
    • In a blender or food processor, add all the filling ingredients and process until totally smooth and creamy.
    • Divide the mixture between the tart molds.
    • Freeze 2 hours.
    • Thawed at room temperature for 15-30 mins before serving.
    • Serve with fresh blueberries.

    Notes

    If you are low on time, the cashews can be soaked for 1 hour in hot water instead, you can throw your dates into this mixture.
     
    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition

    Serving: 1healthy cheesecake tartletCalories: 464kcalCarbohydrates: 35gProtein: 11gFat: 35gSaturated Fat: 10.7gPolyunsaturated Fat: 5.5gMonounsaturated Fat: 9.9gPotassium: 537mgFiber: 6gVitamin C: 4.01mgCalcium: 90mgIron: 2.81mg
    Keyword cashewcheesecake, healthycheesecakerecipe, healthynobakecheesecake, healthyveganvanillacheesecake, nosugarminicheesecakes, rawcheesecake, vanillavegancheesecake, veganvanillacheesecake, veganvanillacheesecakerecipe
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Beth

      March 12, 2022 at 2:07 pm

      5 stars
      Wow!! Really no sugar in this recipe just dates! I can’t wait to give these a try

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    Hi, I'm Rosemary the registered dietitian behind The Hint of Rosemary! I created the Hint of Rosemary back in 2015 because I wanted to share my healthy recipes and teach that healthy eating is fun and delicious. I make your favorite desserts, drinks, and smoothie recipes with healthy ingredients that make you feel good while advocating mindful eating. Mindful eating is about not depriving yourself of the food you love!

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