Vegan Classic Cheesecake Slice
Indulge in the creamy decadence of this Vegan Classic Cheesecake Slice, a guilt-free dessert that’s as rich and satisfying as its traditional counterpart. Featuring a nutty crust made from gluten-free oats, almonds, and naturally sweet medjool dates, this recipe is a perfect blend of wholesome ingredients and indulgent flavors. The cashew-based filling, enhanced with velvety coconut cream, zesty lemon juice, and pure maple syrup, delivers an irresistibly smooth texture and a vibrant tang that perfectly mimics classic cheesecake. With only 30 minutes of prep time and no need for baking, this plant-based treat is ideal for special occasions or everyday cravings. Serve these creamy squares straight from the freezer for a refreshing yet luxurious dessert experience that’s entirely vegan, gluten-free, and refined-sugar-free.
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Recipe Information
Ingredients
- 1 cup gluten-free oats
- 1 cup raw almonds
- 10 pieces medjool dates, pitted
- 2 tablespoons coconut oil, melted
- 0.25 teaspoon sea salt
- 2 cups raw cashews, soaked and drained
- 1 cup coconut cream
- 0.5 cup maple syrup
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
Instructions
Begin by soaking the cashews. Place 2 cups of raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours, or overnight. Once soaked, drain and set aside.
To prepare the crust, add 1 cup of gluten-free oats and 1 cup of raw almonds to a food processor. Blend until a fine meal forms.
Add 10 pitted medjool dates, 2 tablespoons of melted coconut oil, and 0.25 teaspoon of sea salt to the food processor. Blend until thoroughly combined and the mixture holds together when pressed.
Press the crust mixture evenly into the bottom of a lined 8x8 inch (or similar size) baking dish. Use the back of a spoon to smooth the surface.
For the filling, add the soaked and drained cashews to a high-speed blender along with 1 cup of coconut cream, 0.5 cup of maple syrup, 0.25 cup of fresh lemon juice, 1 teaspoon of vanilla extract, and 0.25 cup of melted coconut oil.
Blend on high until the mixture becomes smooth and creamy, scraping down the sides as needed.
Pour the cheesecake filling over the prepared crust in the baking dish. Smooth the top with a spatula.
Place the cheesecake in the freezer for at least 3-4 hours or until completely set. For best results, leave in the freezer overnight.
Once set, remove the cheesecake from the pan by lifting the parchment paper. Slice into squares using a sharp knife.
Allow the cheesecake slices to thaw for about 15 minutes before serving. Store leftovers in a sealed container in the freezer.
Nutrition Facts
Calories |
5380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.9 g | 419% | |
| Saturated Fat | 139.7 g | 698% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 588.8 g | 214% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 415.6 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
