Vegan Cheesecake

9 255 333
Ingredients Minutes Calories
Prep Cook Servings
15 min 4 h 12
Vegan Cheesecake
Health Highlights


1 cup Medjool date (crust)
1 cup whole Almonds, raw (crust)
1 1/2 cup Cashew nuts, raw (soaked then drained)
1/4 cup Lemon juice
1/3 cup Coconut oil (virgin)
1/2 cup Coconut milk, sweetened (creamy solid part)
2 tbsp Coconut milk, sweetened (additional from the 1/2 cup above)
1/2 cup Agave nectar (syrup)
1/2 cup Raspberries (mashed (topping))


  1. In a food processor, blend the crust ingredients (the first two listed) until smooth. Then divide evenly into 12 muffin cups pressing firmly onto the bottom.
  2. In a bender, blend the filling ingredients together (#3-8 in the list) until creamy smooth. Divide evenly on top of the bottom crust in the muffin tin.
  3. add the mashed raspberries onto the top in the center of each cheesecake (optional).
  4. Wrap with saran wrap and place into the freezer for 3-4 hours to freeze.

Nutrition Facts

Per Portion

Calories 333
Calories from fat 178
Calories from saturated fat 63
Total Fat 19.8 g
Saturated Fat 7.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 8.3 g
Cholesterol 0
Sodium 4.7 mg
Potassium 361 mg
Total Carbohydrate 35 g
Dietary Fiber 4.5 g
Sugars 25.6 g
Protein 6.1 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.9

Energy sources


Meal Type(s)