Vegan Cheesecake

Hello everybody!

The weather is fantastic in Toronto and I feel like it’s time to start making some fresh meals and desserts. The recipe of today is a vegan cheesecake which is the perfect treat on a warm day and a healthier version of this classic dessert.

First of all, I love the simplicity of this recipe and the fact that it is free of refined sugar. I only used dates and maple syrup to create this dessert and it completely satisfied my sweet cravings like any regular cake would.

vegan cheesecake recipeYou don’t have to be vegan to enjoy this dessert and it’s actually perfect if you are being careful about your weight or if you have or know someone with food intolerance such as gluten and dairy. As you can see this cheesecake is not as thick as a regular cheesecake but you do get all the textures: crumbly crust, creamy filling and a sweet mixed berry jam.

I find it amazing how some cashews and coconut milk can turn into this creamy and flavorful “cheese”. I know many people are skeptical about vegan food in general but I have been changing a lot of minds with my recipes. This cheesecake is very satisfying and I dare you to try!

Let’s start baking!



  • 3/4 cups rolled oats
  • 1 cup ground pecans (you can use almonds too)
  • 1/3 cup pitted dates
  • 2 tbsp coconut oil


  • 1 cup soaked cashews
  • 1/2 lemon juice
  • 1/2 cup coconut milk
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla beans

Mixed berries jam:

  • 1 cup frozen mixed berries
  • 2 tbsp date sugar (you can also use coconut sugar or cane sugar)
  • 1 tsp agar-agar


1- Preheat the oven at 350 F. In a food processor, add the oats and blend until it is like flour but a bit thicker. Add in the dates, coconut oil and ground pecans. Blend until you get a sort of dough.

2- Line a cake pan with parchemin paper and pat down the dough. Bake for 10 to 15 min and then let it cool down.

3- Soak the cashews in warm water for 1h. Drain the water and add them in a food processor. Add the rest of the ingredients for the filling and blend until you get a smooth and creamy texture. Pour on top of the crust and place it in the freezer for 1h.

4- Add the mixed berries in a pot with the date sugar and let it cook until the fruits become all mushy and juicy. Remove from the heat, blend and add the agar-agar. Place back on the stove and heat it up until it starts bubbling. Remove from the heat and pour on top of the cheesecake. Place it back in the freezer for about 30 min, serve and enjoy!

As you can see this recipe is very easy to make and is definitely a healthier version of a regular cheesecake. This is the perfect guilt free treat!

vegan cheesecake recipeI hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.

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2 Comments Add yours

  1. Cathryn says:

    Looks amazing.

    Liked by 1 person

    1. FrenchTouch says:

      Thank you so much Cathryn!


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