Creamy, light and airy cheesecake that needs no baking. It literally melts in your mouth and tastes heavenly! This gluten free cheesecake recipe is 100% vegan, refined sugar free, and easy to prepare!

Preparation time 30 minutes
Cooling time 45 minutes
Total time 1 hour 15 minutes
servings 8
Tools
• 6 inch spring *
• food processor*
• blender*
• kitchen scale*
ingredients
Gluten-free cheesecake crust:
• 1/2 cup (75 g) of nuts or seeds of choice (*see notes)
• 1 cup (90 g) gluten-free oats if needed (*see notes)
• 20 small dates (150g), pitted (*see notes)
• 1 teaspoon vanilla
• 1/2 tablespoon coconut oil
Vegan cheesecake cream:
• 2/3 cup (100 g) soaked cashews (*see notes)
• 1 cup (240 g) canned coconut milk (*see notes)
• 3 tablespoons (60 g) maple syrup or different liquid sweetener
• 1 1/2 teaspoons unpeeled agar powder! + 1/4 cup water (*see notes)
• 1 teaspoon vanilla
• 2 tablespoons lemon juice or lemon juice
3 teaspoons pink dragon fruit powder (optional - *see notes)
instructions
1. It is best to measure ingredients in grams on a kitchen scale for this recipe. If you have a larger springform (say 9 inches), I recommend doubling the entire recipe.
2. Soak the cashews in hot water for an hour (or boil them for 15 minutes). You can also soak it overnight in cold water.
3. Process all crust ingredients in a food processor until smooth when pressed between your fingers. Press dough into the bottom of a greased 6-inch cheesecake or springform pan and about 2 inches (5 cm) up the sides. Place the pan in the refrigerator until you have finished making the cream. Read the recipe notes below if you prefer a baked crust.
4. Mix all cream ingredients, except for the agar powder (and water), in a mixer (or power food processor) on high speed for 1-2 minutes or until cream is completely smooth.
5. In a small saucepan, add agar powder and 1/4 cup of water. Bring the mixture to a boil and simmer for two minutes, stirring constantly. Immediately add the mixture to the blender and blend again for 10-20 seconds.
6. Quickly pour the cream into the cheesecake tray (or springform). Place in the refrigerator for a few hours (or overnight) to firm up. To speed up the process, you can also put the pan in the freezer for 45-60 minutes or until set. Cheesecakes taste best when served cold but not frozen. Keep leftover cheesecake in the refrigerator for up to 5 days.
Notes
• The crust: it is somewhat soft and not hard. You can bake the crust in the oven for 15-20 minutes (at 350°F at 180°C) if you prefer it firmer. Let it cool completely before adding the cheesecake cream layer.
Nuts or seeds: You can use almonds, cashews, walnuts, hazelnuts, sunflower seeds, pumpkin seeds, etc.
• Regular oats or quick oats are good. Use gluten-free oats if you have celiac disease. Buckwheat groats can be used in place of oats for a grain-free version.
• Dates: Use about 20 dates from Degla Nour or about 9 Medjool dates. You will need 150 grams (5.3 ounces) of pitted dates. I recommend soaking them in warm water if they are not too soft/wet.
• Cashews: If you cannot eat cashews, you can try sunflower seeds. Cheesecake toppings probably won't be as creamy, but they are a good nut-free alternative.
• Coconut milk: I recommend using full cream coconut milk. Please do not use packaged coconut milk (which mainly contains water), otherwise the cheesecake layer will not turn creamy.
• Agar powder: Please make sure to use agar powder and not agar flakes. This component cannot be replaced because it acts as a capacitor.
• Use a different superfood powder instead of the pink dragon fruit/pitaya powder. Some examples are blue spirulina powder or beetroot powder.
• The recipe serves 8. Nutritional facts per serving.
Nutrition Facts
Cheesecake without eggs
Amount per service
Calories 295 calories from fat 153
% Daily Value*
Fat 17 g 26%
Saturated fat 9g 45%
carbohydrates 33 g 11%
Fiber 4 g 16%
Sugar 19 g 21%
6 g protein 12%