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I have the sweetest tooth, so I’m always on the hunt for healthier desserts and this may be one of my favourites! I bring you a gluten free, dairy free, paleo recipe for Vegan Cheesecakes.


These were easier to make than I thought and only took about 20 minutes to prep. Make into any flavour you want! My first experiment left me with Mixed Berry, Peanut Butter, Cashew Cream, and Peanut Butter Chocolate.


Vegan Cheesecakes

Makes 12


  • Crust:
  • 1 1/2 cups pitted medjool dates
  • 1 cup raw almonds
  • 1/2 cup raw walnuts
  • Cheesecake Filling:
  • 1.5 cups cashews
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1/3 cup unsweetened coconut milk
  • 1 tbsp lemon juice
  • 1/2 tbsp vanilla extract
  • Fruit puree:
  • 1 cup your choice of fruit (I used a mix of berries)
  • 1 tbsp maple syrup


  • Soak cashews in a bowl of warm water, while you begin to make other layers.
  • Line a muffin tray with liners.
  • In a small sauce pan, combine berries and maple syrup and bring to a low boil. Stir together gently and mash some of the fruit. Let simmer while you begin making the crust.
  • In a food processor, pulse together dates, almonds and walnuts until well combined.
  • Add dough to muffin liners, pressing down to cover bottom. Fill about 1/4-1/3 of cup.
  • Next blend the cheesecake filling ingredients together until it reaches a creamy consistency.
  • Pour filling on top of crust until almost full.
  • Top each with fruit puree, peanut butter, chocolate etc.
  • Chill in the fridge for at least 2 hours. They will last 5 days in the fridge and up to 2 weeks in the freezer.
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