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Plant-Based Cheesecake

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Indulge guilt-free with this exquisite Plant-Based Cheesecake, where decadence meets health-conscious ingredients. The crust boasts a blend of raw almonds, dates, raisins, flaxmeal, and a touch of ground cinnamon, providing a delightful mix of nuttiness and natural sweetness. Its wholesome composition delivers fibre, healthy fats, and a hint of spice, setting the stage for a satisfying foundation.

The luscious filling steals the show, crafted from raw unsalted cashew nuts, Medjool dates, and a zing of lemon juice for a burst of citrusy brightness. Enhanced by the warmth of vanilla extract and the creaminess of plant-based milk, this concoction achieves a velvety texture that’s both luxurious and nourishing. Adding to its appeal is the use of agar agar powder, a plant-based gelatin alternative.

This plant-based cheesecake harmonizes the richness of cashews with the sweetness of dates, creating a sumptuous dessert that’s not just a treat for the taste buds but also a treasure trove of nutrients. Packed with protein, healthy fats, vitamins, and minerals, this guilt-free delight redefines the classic cheesecake experience, inviting you to savour each creamy, wholesome bite.

Plant-Based Cheesecake

Catherine BarclayCatherine Barclay
Savour the divine essence of a guilt-free Plant-Based Cheesecake. Its nutty, sweet crust combines raw almonds, dates, raisins, flaxmeal, and a dash of cinnamon for a wholesome base. The luscious filling, a blend of raw cashews, Medjool dates, lemon zest, vanilla extract, and plant-based milk, offers a creamy delight. Enhanced by agar agar powder for a perfect set, this cheesecake reimagines decadence with every nourishing, velvety bite.
Course Dessert
Cuisine British
Servings 8 servings


Crust Ingredients

  • 1 cup raw almonds
  • ½ cup dates
  • ½ cup raisens
  • 1 tbsp ground linseeds (flaxseeds)
  • 2 tbsp water
  • ½ tsp ground cinnamon

Filling Ingredients

  • 4 cups raw unsalted cashew nuts
  • 1 cup medijool dates
  • ¼ cup lemon juice
  • 2 cups plant-based milk
  • 2 tbsp agar agar powder

Berrys topping

  • 1 punnet raspberries
  • 1 punnet strawberries
  • 1 punnet blackberries
  • 1 punnet blueberries

Lemon Glaze

  • 1 tbsp marmalade or brown rice syrup
  • 1 tbsp lemon juice


  • Combine all the crust ingredients in a blender, mix until fine and starts sticking together.
  • Press into a cheesecake tin with detachable sides.
  • Now, add the filling to the blender and mix until smooth.
  • Pour over the top of the crust and freeze for four hours
  • Once solid remove from the tin by gently sliding a sharp knife around the edges before releasing the spring for the sides.
  • Go to town, adding a pile of the fresh berries to the top of the cheesecake.
  • Mix the glaze and pour over the berries.
  • Serve immediately
Keyword cheesecake, christmas, plantbased, vegan, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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