About the 7 Ingredient Vegan Cheesecake Recipe

7 Ingredient Vegan Cheesecake tastes so good and looks so real it feels like your actually eating cheesecake. If you don’t tell anyone they’ll never know that no cheese or dairy are used in this delicious blended recipe. The crunchy, yet chewy date and almond crust is very flavorful to your taste buds and the mixture of cashews, coconut oil and agave adds a great, mouth watering, cheesy surprise that everyone will love.  The Blendtec blender or Vitamix blender are best used to make the 7 Ingredient Vegan Cheesecake blended recipe, but if you don’t have a high powered Blendtec or Vitamix blender you’ll need a food processor to make the crust.

With this recipe, you will get plenty of protein from the walnuts and cashews, as well as a bevy of vitamins and minerals. The lemon will add a boost of Vitamin C per serving. Being naturally sweetened, this dessert helps control blood sugar from abrupt spikes that come from refined sugar.

Why make the 7 Ingredient Vegan Cheesecake Recipe?

If you’re vegan and find yourself craving cheesecake, the 7 Ingredient Vegan Cheesecake is for you. Or, if you’re trying to cut out or down on cheese in your diet, you’ll want to make this. 7 Ingredient Vegan Cheesecake takes a little time to make, but is well worth the effort. You’ll reap the benefits of not eating refined sugar and get some good protein from the nuts. As with any dessert, you’ll want to indulge in 7 Ingredient Vegan Cheesecake with moderation, but if you must eat a dessert, this is the one.

7 Ingredient Vegan Cheesecake

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RECIPE INGREDIENTS

Crust:

• 1. 1 cup pitted dates (Soaked in warm water for 10 minutes then drained)
  2. 1 cup raw walnuts or almonds

Fillings:

• 1. 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  2. 1 large lemon, juiced (scant 1/4 cup)
  3. 1/3 cup coconut oil, melted
  4. 1/2 cup + 2 Tbsp full fat coconut milk
  5. 1/2 cup agave nectar or maple syrup (or honey if not vegan)

Optional Flavor Add-Ins:

1. 2 Tbsp salted natural peanut butter
2. 1/4 cup wild blueberries (fresh or frozen)
3. 3 Tbsp bourbon caramel sauce

RECIPE INSTRUCTIONS

1. Add dates to a food processor or your Vitamix or Blendtec blender and blend until small bits remain and it forms into a ball.  Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers.  If it’s too dry, add a few more dates through the spout while processing.  If too wet, add more almond or walnut meal.  Optional: add a pinch of salt to taste.
3. Lightly grease a standard, 12 slot muffin tin.  To make removing the cheesecake easier, cut strips of parchment paper and lay them in the slots.  This creates little tabs that makes removing them easier to pop out once frozen.
4. Next scoop in a heaping Tbsp of crust and press with fingers.  To pack it down, use a small glass or the back of a spoon to compact it and really press it down.  You can also use the bottom of a glass.  If it sticks to the glass separate the crust and the glass with a small piece of parchment.  Set in freezer to firm up.
5. Add all filling ingredients to a Vitamix or Blendtec blender or a regular blender and blend until smooth.  For the coconut milk, scoop the “cream” off the top because it provides a richer texture, but if it’s already mixed together than add it in as is.
6. If you have a regular blender and aren’t using a Vitamix or Blendtec you can add more lemon juice, agave, or a splash more coconut milk to help it blend better.
7. You can adjust the taste of your Vegan Cheesecake by adding in peanut butter to your blend.  Also, you can take some blueberry or caramel sauce and swirl it on the top of the cheesecake for a final touch.
8. If using a muffin tin, divide the fillings evenly. Tap it a few times to release any air bubbles, then cover with plastic wrap and freeze until hard, usually about 4 – 6 hours.  If using a circler pan, then pour entire batch onto crust and put it in freezer.
9. Once frozen you can pull out from freezer and cut using a butter knife.  Let it sit for about 10 minutes before serving.  This Vegan cheesecake recipe will last in your freezer for 1 to 2 weeks.

7 Ingredient Vegan Cheesecake is the perfect dessert for vegans and cheese eaters alike. What makes this cheese cake so great is the fact that you get an abundance of vitamins, minerals and protein from it. Granted, it is high in fat and should be eaten in moderation, you will enjoy the 7 Ingredient Vegan Cheesecake more knowing that it’s healthy. 7 Ingredient Vegan Cheesecake is fun because you can dress it up however you prefer, whether with fruit, caramel sauce, fruit compote, peanut butter, chocolate or even spices.

• Recipe by: Minimalist Baker
• Recipe Type: Dessert
• Servings: 12

Special Equipment:

Blendtec blender, Vitamix Blender, Blender Bottle, Medium bowl, 12-cup muffin tin, Spoon, Glass, Measuring cup, Measuring spoon, Parchment paper, Storage container

Ingredient Health Benefits

Agave is a sweetener commercially produced from several species of agave, including blue agave. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa. Agave is high in fructose and should only be used in moderation. Your Reading the Smoothie Ingredients Guide Health Benefits and Facts.

A walnut is the nut of any tree of the genus Juglans, particularly the Persian or English walnut, Juglans regia. It is used for food after full ripening for its nutmeat. Walnuts are a powerhouse of healthy nutrition. They are a great source of omega-3 fatty acids, with just ¼ cup of walnuts providing over 100% of the USRDA for omega-3 fatty acids. They are also ample sources of copper, manganese, molybdenum, and biotin. Walnuts are excellent for the cardiovascular system, help prevent cancer, and contain unique phytonutrition that we are just beginning to understand. Walnuts are an essential part of a healthy diet.

The lemon is a small evergreen tree native to Asia. The juice, pulp, and skin of the fruit are all used in cooking around the world. Though lemons have an acidic, tart taste – they are one of the strongest alkaline-forming foods. Lemon juice is a great way to help balance pH. Lemons are very high in Vitamin C and have a strong antioxidant and antibiotic effect.

Phoenix dactylifera is a palm in the genus Phoenix, cultivated for its edible sweet fruit, otherwise known as dates. Fresh dates are composed of soft, easily digestible flesh and simple sugars like fructose and dextrose – they are nature’s candy. Dates contain plenty of fiber and tannins. They have moderate amounts of vitamin A, vitamin K, B vitamins, iron, potassium, calcium, manganese, and copper. Dates have antioxidants said to be protective to vision.

Coconut oil is an oil made of coconuts. The coconut tree is a member of the family Arecaceae. It is the only accepted species in the genus Cocos. Coconuts are the definition of “good fat”, with a super high fat content including lauric acid.

The coconut tree is a member of the family Arecaceae. It is the only accepted species in the genus Cocos. Coconuts are the definition of “good fat”, with a super high fat content including lauric acid.

The cashew tree is a tropical evergreen that produces the cashew nut. Cashews are chock full of copper, phosphorus, manganese, magnesium, and zinc. They are great sources of monounsaturated fats, which lower LDL cholesterol and are protective against cardiovascular disease. Studies show that people who consume cashews and other nuts are more likely to manage their weight.