Vegan cheesecake

When I’ve realized that I can’t handle dairy I said to myself: “O noooo, no more cheesecakes”! 🙁 Then similar cries followed about panacottas, ice cream with cream, tiramisu, canollis…

The good news is that even though vegan versions are not identical to non vegan ones, they are still so so good. If you are open to changes in a situation that is in front of you, then everything goes well easy. But if you fight it, you are in for a long run. 😀

I find it lucky that I love to experiment in the kitchen and like to try new things. In the last 7 years or so I think there were not even two days when we have eaten the same meal.

For this I have my father to be thankful to. He always liked to eat. I remember him bringing me pickled clamps, which my mom hated. 😀 Of course I had to try them 😀

Anyway, today’s recipe for this vegan cheesecake is so full of calories that I recommend it only on special occassions. For a birthday or two. 😀

This cake also doesn’t contain refined sugars, because they are replaced by dates and maple syrup. It also contains a lot of nuts, which are our brain food. 😀 The best part for all those who are allergic to dairy is that it doesn’t contain any milk proteins, casein and lactose… Yummmm…

vegan cheesecake

I hope you will love this cake and let us know what you’ve thought of it.

Beacause we didn’t have coconut butter and beacuse from economoic point of view it is a lot cheaper and easier to make one at home, we’ve decided to make it on our own. Let me remind you that coconut butter isn’t the same as coconut oil. A little more on the differences in one of our next posts.

For cocnut butter you will only need a coconut flour and a mixer (we used our hand-held blender).

Preparation of coconut butterButter ingredients

  • 2 cups of coconut flour

Method for preparing butter

We place the coconut flour into the blender/mixer and we mix, mix and mix. No seriously, a lot of mixing is necessary. 😀 About 10 minutes – so that the flour becomes fluid and liquidy as possible. During mixing it is recommended to scrape the leftover flour from the edges into the bowl. Coconut butter is also suitable for breakfast accompanied by your favorite jam on bread.


A cake for which we don’t need an oven, but only a freezer and refrigerator, I prepared in a round baking dish with a removable bottom 15 cm in diameter.

Making a cake

Base ingredients

  • 75 g almonds
  • 15 pitted dates
  • 40 g coconut flour

Ingredients for filling

  • 225 g cashews that were soaked for at least 3 hours or even better over night
  • 90 ml water
  • 90 ml maple syrup (if you don’t like cakes that are very sweet you can use less syrup)
  • 60 ml coconut butter
  • 30 ml freshly squeezed lemon juice
  • 1/2 tsp of vanilla extract

Decoration and other ingredients

  • 3 figs cut into quarters
  • Acetate paper
  • Transparent foil

Method for making a cake

  1. Line the bottom of a 6 inch round springform pan with transparent foil or parchment paper. Use acetate paper so that the edges of the cake will remain smooth and even.
  2. Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
  3. Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 5 hours.
  4. When we take the cake out of the freezer, we have to leave it for about 30 minutes on room temperature. Add figs or any other (preferably sour) fruit for the effort you’ve put into the making of this delicious cake.


After defrosting keep the cake in the refrigerator.

Enjoy the cake and “see” you next time… 😉

Photographs: Twofoodiesandacat – Fotografiranje in Stiliranje hrane

Smokey Ines

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