Here is a round-up of my favorite eight dairy-free cheesecakes to celebrate your Mother’s Day! There is something about the spring and eating more plant-based. These desserts offer a cleaner, more nutritious way to indulge. Whether you are baking (or no-baking!) for your mom or for yourself, there is a flavor profile below for anyone!
Pretty In Pink Cheesecake
A vegan, grain-free and colorful dessert recipe for warmer weather. While the cassava-coconut crust calls for a bit of baking, you can also make this a full, no-bake recipe. The beet root powder provides its hue and a natural hint of sweetness.
Equipment
- High-speed Blender
- 8-inch Spring Form Pan
- hand mixer or stand mixer
Ingredients
For the crust
- 1/2 cup cassava flour
- 1/2 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot starch or tapioca starch
- 1/4 cup melted coconut oil
- 1/4 cup coconut nectar or maple syrup
For the cheesecake filling
- 3/4 cup full-fat coconut milk
- 2 cups raw cashews soaked 4-6 hours beforehand
- 2 ripe bananas, mashed from 2 medium. Equals about 3/4 cup
- 1/2 cup coconut cream
- 1 8-ounce package vegan cream cheese softened to room temperature
- 1/2 cup coconut nectar or maple syrup
- 1 tablespoon beet root powder
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
For the frosting (optional)
- 1/2 cup coconut oil, room temperature
- 1/2 cup palm oil shortening, room temperature can sub grass-fed butter, vegan butter, or ghee
- 2 tablespoon powdered monk fruit can sub coconut sugar or granulated sugar of choice
- 1 tablespoon arrowroot starch or tapioca starch
- 1 1/2 teaspoons beet root powder
- 2 tablespoons coconut nectar or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray an 8-inch round spring form cake pan with cooking spray.
- Make the crust. In a large bowl or stand mixer, mix the cassava flour, coconut flour, coconut sugar, and arrowroot starch. Stir to blend. In a separate small bowl, whisk together the melted coconut oil and maple syrup or coconut nectar. Pour the wet ingredients into the bowl with the dry ingredients.
- Start beating on medium speed, increasing the speed and continue to beat until a crumbly dough is formed. The dough should be the consistency of damp, coarse sand. Gather the dough and press it firmly in the bottom of the cake pan. Bake for 10 to 12 minutes, then set aside to cool, about 20 to 30 minutes.
- Meanwhile, make the filling. In a high-speed blender, mix the coconut milk, soaked cashews, mashed banana, coconut cream, vegan cream cheese, coconut nectar or maple syrup, beet root powder, and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth. Add the melted coconut oil and blend again.
- Pour the filling mixture into the cake pan with the crust. Transfer the cheesecake to the refrigerator to set, at least 12 hours or ideally overnight up to 24 hours. Serve and enjoy, or make the frosting.
- To make the frosting, in a large mixing bowl, combine the coconut oil and palm oil shortening. Beat with a hand mixer until fluffy, about 1 minute.
- Add the powdered monk fruit, beet root powder, starch and beat again. Add the maple syrup and vanilla and beat until everything is combined, using a spatula to scrape down the sides as needed.
- Using a spatula, mix the frosting. Use the frosting immediately, spreading it evenly on top of the set and chilled cheesecake. Enjoy immediately (if put back in the fridge, the frosting will harden, but it is still delicious!).
Strawberry Chocolate Cheesecake {Grain-Free, Vegan}
Who says chocolate and strawberries are only for Valentine's Day? Enjoy this delicious plant-based cheesecake any time of the year. The strawberry flavor is complemented with subtle hints of cacao in every bite. Grain-free and vegan.
Equipment
- High-speed blender or food processor
- hand mixer or stand mixer
- 8-inch Spring Form Pan
Ingredients
For the crust
- 1 1/4 cup almond flour
- 1/4 cup coconut sugar
- 2 tablespoons tapioca starch or arrowroot starch
- 1/3 cup melted coconut oil
For the filling
- 1 1/2 cups raw cashews soaked 4-6 hours or overnight
- 1 1/2 cups strawberries stems removed and halved
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut cream
- 1 8 oz package vegan cream cheese
- 1/2 cup maple syrup or coconut nectar
- 1/4 cup raw cacao powder or unsweetened cocoa powder
- 2 tablespoons tapioca starch or arrowroot starch
Instructions
- Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
- Make the crust. In a large bowl or stand mixer, mix the almond flour, coconut sugar, and tapioca flour. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand).
- Bake the crust for 10 minutes, then set aside until ready to use.
- In a high-speed blender, add the soaked cashews, strawberries, coconut milk, coconut cream, vegan cream cheese, maple syrup or coconut nectar, raw cacao powder or cocoa powder, and tapioca flour or arrowroot starch. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pullaway”from the edges of the cake pan (cheesecake should still “jiggle”and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours to completely set.
Notes
Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
Plan Ahead Tip: The night before, soak the cashews in water, and place a can of coconut cream or coconut milk upside down in the refrigerator (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.
Chocolate Avocado Mousse Cheesecake
I turned my crowd-pleasing avocado cacao mousse into a plant-based cheesecake with the help of soaked cashews and vegan cream cheese! It is completed with a chocolatey, almond flour crust. Reminiscent of a French silk pie but better for you!
Equipment
- 8-inch springform cake pan
- High-speed Blender
Ingredients
For the crust
- cooking spray
- 1 1/4 cups almond flour
- 1/4 cup raw cacao powder or cocoa powder
- 3 tablespoons coconut sugar
- 2 tablespoons arrowroot starch
- 1/4 cup melted coconut oil
For the filling
- 3/4 cup full-fat coconut milk
- 2 cups raw cashews soaked in water for at least 4-6 hours
- Flesh from 2 ripe avocados
- 1/3 cup coconut cream
- 1 8-ounce package of vegan cream cheese room temperature
- 1/2 cup coconut nectar or maple syrup
- 1/2 cup raw cacao powder or cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350°F. Spray an 8-inch round spring form cake pan with cooking spray.
- Make the crust. In a large bowl or stand mixer, mix the almond flour, raw cacao or cocoa powder, coconut sugar, and arrowroot starch. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continue to beat until a crumbly dough is formed. The dough should be the consistency of damp, coarse sand and should hold together when you squeeze it. If needed, add more melted coconut oil one tablespoon at a time until consistency is reached. Gather the dough and press it firmly in the bottom of the cake pan. Bake for 10 minutes, then set aside to cool, about 20 to 30 minutes.
- Make the filling. In a high-speed blender, mix the coconut milk, soaked cashews, avocado, coconut cream, vegan cream cheese, coconut nectar or maple syrup, raw cacao or cocoa powder, and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth. Add the melted coconut oil and blend again.
- Pour the filling mixture into the cake pan with the crust. Transfer the cheesecake to the refrigerator to set, at least 12 hours or ideally overnight up to 24 hours. Serve and eat immediately.
Notes
Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
Raw Plant-Based Chocolate Peanut Butter Banana Cheesecake
If you are a fan of the peanut butter, banana, chocolate trifecta, you will love this no-bake dessert. It takes some patience, but once you are ready for your first bite, it is so worth it!
Equipment
- Food processor
- High-speed Blender
- 8-inch Spring Form Pan
Ingredients
For the crust
- 1 1/2 cup walnuts
- 1 cup Medjool dates pitted
- 3 tablespoons coconut oil melted
For the filling
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut nectar or maple syrup
- 1 1/2 cups raw cashews soaked for at least 4-6 hours (or overnight)*
- 1 8-ounce package vegan cream cheese room temperature
- 1/2 cup coconut cream
- 1/3 cup creamy peanut butter
- 1/2 cup raw cacao powder or unsweetened cocoa powder
- 2 bananas overly ripe
- 2 tablespoons coconut oil solid
- 1 teaspoon vanilla extract
Instructions
- Spray an 8-inch spring form pan with cooking spray. Line the bottom of the pan with parchment paper.
- Make the crust. In a food processor, add the walnuts and grind until the consistency of course sand. Add the dates, and while processing, slowly add the melted coconut oil until a sticky dough forms (it should hold together when you squeeze it.
- Transfer the dough to the pan, and use a spatula to press firmly into the bottom. Place in the refrigerator until ready to add the filling.
- Make the filling. To a high-speed blender, combine all of the ingredients for the filling. Blend until smooth, using the tamper as you need to until everything is incorporated together.
- Pour the filling into the pan over the crust, and place back into the refrigerator for at least 10-12 hours (ideally overnight) until set.
Notes
Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
To Plan Ahead: The night before, soak the cashews in water, and place a can of coconut cream or coconut milk upside down in the refrigerator (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.
*You can also soak cashews in boiling water for 1-2 hours to expedite that part of the process
Chocolate Covered Strawberry Cheesecake
Who says chocolate covered strawberries can only be for Valentine's Day? The delicious duo can make an appearance at any time, especially atop this grain-free and vegan cheesecake.
Ingredients
For the Crust
- 1 cup almond flour
- ½ cup cacao powder
- ¼ cup coconut sugar
- 2 tablespoons tapioca starch
- ¼ – ⅓ cup melted coconut oil (start with ¼ cup and if the mixture is too dry, add 1 tablespoon at a time until the consistency is of wet sand)
For the Cheesecake Filling
- ¾ cup full fat coconut milk (or other dairy free milk of choice)
- 2 cups cashews, soaked in water 4-6 hours (or ideally overnight)
- 1 (5.4 oz) can coconut cream
- 1 (8 oz) package vegan cream cheese (we suggest Kite Hill or Miyokos brands)
- ¼ cup coconut nectar or maple syrup
- 2 tablespoons tapioca starch
- 1 teaspoon vanilla extract
- 2 cups cubed strawberries (plus more for decorating, if desired)
Instructions
- Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
- Make the crust. In a large bowl or stand mixer, mix the almond flour, cacao powder, coconut sugar, and tapioca starch. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand and should stay compact when you squeeze it). Set aside until ready to use.
- Make the filling. In a high-speed blender, mix the coconut milk, soaked cashews, coconut cream, vegan cream cheese, coconut nectar or maple syrup, tapioca starch, vanilla, and strawberries. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours (or ideally overnight) to completely set.
Notes
*For the chocolate covered strawberries, melt 1/2 cup dark chocolate chips with 2 tablespoon coconut oil in a small saucepan over medium low heat. Stir frequently for 3-5 minutes until melted (watching carefully to make sure the chocolate does not burn). Dip chilled strawberries in chocolate mixture, placing them on a parchment lined baking sheet. Refrigerate for at least 30 minutes to set.
Raw Strawberry-Banana “Cheesecake”
This cheesecake is creamy with chunks of strawberries in each bite. Enjoy this no-bake dessert on a warm spring or summer day.
Equipment
- High-speed Blender
- Food processor
Ingredients
For the crust
- ⅓ cup walnuts
- 2 tablespoons unsweetened shredded coconuts
- 3 dates, pitted
- 2 tablespoons melted coconut oil
For the cheesecake filling
- 1 cup cashews, previously soaked for 4-6 hours or overnight
- 1 very ripe banana
- ⅓ cup coconut cream
- 2 tablespoons maple syrup
- 1-2 tablespoons dairy-free milk of choice (if needed)
- ½ cup strawberries, sliced
Instructions
- Line the base of a 5-inch springform cake pan with baking paper or spray handily with cooking spray.
- Place walnuts in a food processor and process until they are finely ground. Add the shredded coconut and dates and process again. While the ingredients are processing, slowly pour melted coconut oil until mixture becomes sticky. Press the mixture into the bottom of the cake pan and place in the fridge.
- Make the filling. Drain cashews and place them in a high-speed blender. Add mashed banana, coconut cream, and maple syrup and blend on high, using the tamper as you need to get the blender going and mixture becomes creamy. If you need, add up to two tablespoons of dairy-free milk. Add the sliced strawberries to the blender and fold in using a spatula. You can either leave them sliced and simply pour the mixture on top of the crust in the cake pan (if you want them in chunks) or blend again so they are incorporated and become part of the creamy mixture. Either way, pour filling over the crust.
- Place the cake in the freezer for 3-4 hours to set. If you keep in the freezer overnight, allow to thaw slightly for 20 minutes at room temperature before serving.
Date Caramel Cheesecake With Empower Bar Baking Mix Crust {Grain-Free, Gluten-Free, Vegan Option}
Baking a cheesecake just got more convenient with Gratisfied's Empower Bar Baking Mix! Make the crust in two simple steps. The end result is creamy, delicious, low sugar. Grain-free and keto-friendly.
Equipment
- 8-inch springform cake pan
- hand mixer or stand mixer
- High-speed Blender
Ingredients
For the Crust
- 1 package Gratisfied Empower Bar Baking Mix see notes
- 1/4 cup melted coconut oil
- 1/4 cup coconut nectar or maple syrup
For the Filling
- 1 8oz package cream cheese* room temperature
- 1 cup sour cream* room temperature
- 3 eggs room temperature
- 1 cup date caramel divided
- 1/2 cup granulated erythritol I used Swerve brand, or sub with any granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Spray an 8-inch round springform cake pan with cooking spray and line with parchment paper.
- Make the crust. Pour the Gratisfied Empower Bar Baking Mix into a large bowl or stand mixer. In a separate small bowl, whisk together the melted coconut oil and coconut nectar or maple syrup until creamy. Add the wet mixture to the baking mix and beat on medium speed until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand and should stay compact when you squeeze it). Set aside.
- In a high-speed blender, add the cream cheese, sour cream, eggs, 3/4 cup of the date caramel, erythritol (or granulated sugar or choice), and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Spoon the remaining date caramel a teaspoon at a time, dropping it into the cheesecake filling evenly distributed. Bake for 55 minutes to 1 hour until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Turn the oven off, and open the oven door slightly, and keep the cake in the oven for an additional 30 minutes. Then remove the cake from the oven and allow the cake to cool at room temperature for at least 1 hour before transferring to the refrigerator for 4 to 6 hours (or ideally overnight) to completely set.
Notes
*I imagine you could make the cheesecake with vegan cream cheese and vegan sour cream (or coconut cream), but I did not test it with these options.
Storage: Keep the cheesecake wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days.
Raw Cherry Cheesecake
Naturally sweet and slightly tart, this cheesecake is perfect for anyone who wants to indulge in a warm weather dessert without the sugar overload. Raw, vegan and refreshing.
Equipment
- Food processor
- High-speed Blender
- 6-inch springform cake pan
Ingredients
For the crust
- 1 cup almonds or walnuts
- 10 Medjool dates pitted
- 2 tablespoons melted coconut oil
- 2 teaspoons cinnamon
For the cheesecake filling
- 2 cups cashews soaked 4-6 hours
- 1 1/2 cups frozen cherries divided
- 1 can full-fat coconut milk
- juice from 1/2 lemon
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- The night before, soak cashews in water and place the can of coconut milk upside down in the refrigerator.
- The next day, start by making the crust. Place almonds or walnuts in a food processor and blend until the consistency of coarse sand. Add dates and cinnamon and process again, slowly incorporating the melted coconut oil until a stick dough is formed.
- Using your hands, press the dough into the bottom of the cake pan until even. Place in the fridge until ready to use.
- Make the cheesecake filling. Heat cherries in a medium saucepan over medium heat until thawed.
- Open the can of coconut milk, and scrape out 1/2 cup of the coconut cream at the top. Measure 1 cup of the remaining liquid.
- To a high-speed blender, add coconut milk/water, soaked cashews, coconut cream, one cup of the cherries (reserving 1/2 cup), maple syrup, lemon juice, and vanilla extract. Blend until creamy, using the tamper as you need to until smooth.
- Add the remaining 1/2 cup of cherries to the blender, but don't blend! Use a spatula or wooden spoon to combine. Pour filling mixture into the cake pan with the crust. Place back into the refrigerator for at least 12 hours or into the freezer for 4 to 6 hours to set.
- Once ready to serve, allow the cheesecake to sit out at room temperature for 20 minutes.
