Vegan Classic Cheesecake Slice

Indulge in the decadence of a creamy, no-bake Vegan Classic Cheesecake Slice that’s as wholesome as it is satisfying! This plant-based dessert features a buttery, gluten-free crust made with oats, almonds, and naturally sweet medjool dates, paired with a luscious cashew-based filling enriched with coconut cream, maple syrup, and a bright hint of fresh lemon juice. With no baking required and minimal prep time, this recipe is perfect for both novice and expert cooks looking for an easy yet sophisticated treat. Best of all, it’s entirely vegan, gluten-free, and refined sugar-free, making it a healthy and indulgent dessert for any occasion. Serve these slices slightly thawed for the ultimate creamy texture, and watch them disappear!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Blend on high until the mixture becomes smooth and creamy, scraping down the sides as needed.

Step 7

Pour the cheesecake filling over the prepared crust in the baking dish. Smooth the top with a spatula.

Step 8

Place the cheesecake in the freezer for at least 3-4 hours or until completely set. For best results, leave in the freezer overnight.

Step 9

Once set, remove the cheesecake from the pan by lifting the parchment paper. Slice into squares using a sharp knife.

Step 10

Allow the cheesecake slices to thaw for about 15 minutes before serving. Store leftovers in a sealed container in the freezer.

Nutrition Facts

Serving size	(1093.3g)

Amount per serving	% Daily Value*
Calories	4935.5

Total Fat 326.6g	0%
Saturated Fat 137.1g	0%
Polyunsaturated Fat 17.7g
Cholesterol 0mg	0%
Sodium 710.3mg	0%
Total Carbohydrate 468.8g	0%
Dietary Fiber 40.6g	0%
Total Sugars 310.1g
Protein 95.6g	0%

Vitamin D 0IU	0%
Calcium 583.1mg	0%
Iron 28.3mg	0%
Potassium 4073.4mg	0%

*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.

Source of Calories

Fat: 56.6%

Protein: 7.4%

Carbs: 36.1%