Easy Vegan Cheesecake Recipe | Alt-Baking Bootcamp | Well+Good

Share it with your friends Like

Thanks! Share it with your friends!

Close

To get notified about new video uploads, subscribe to Well+Good’s channel: https://www.youtube.com/c/Wellandgood

Today, we’re tackling our first no-bake dessert with a vegan & gluten-free cheesecake recipe! This recipe is super easy, packed with nutrition, & super delicious! Watch to learn how to make the recipe, along with all of the nutritional benefits jam-packed inside this delicious treat. 🍰 #vegancheesecake #altbakingbootcamp #wellandgood

VEGAN & GLUTEN-FREE CHEESECAKE RECIPE
Ingredients:

Crust
1 cup pitted soft dates
2 cups raw walnuts
½ tsp cinnamon
¼ tsp cardamom
Pinch of sea salt

Filling
4 cups cashews (soaked for at least 5 hours, or overnight)
2/3 cups coconut oil, melted
½ cup maple syrup
¼ cup coconut cream
2 tsp vanilla extract
½ vanilla bean, scraped (optional)

Directions:

1. Start with the crust. Pulse all ingredients in a food processor until it the pieces of date and walnut are about the same size (almost like large grains of sand). At first it will appear crumbly, but eventually will turn into a paste. If your dates are hard, soak in warm water for a few minutes before adding to the food processor.

2. Press the pie dough into the bottom of a 9-inch springform pan. Work the dough until you’ve created an even layer across the bottom of the pan.

3. Place into the refrigerator or freezer while making the filling.

4. Wash out your food processor and get started on the filling.

5. Add all filling ingredients to your food processor and blend until completely smooth. This will take about 3-5 minutes, so be patient! Note that the vanilla bean is optional – we love the specks and the natural vanilla taste it lends to this dish, but vanilla beans are expensive and can be hard to come by, so feel free to skip this ingredient if it’s not available to you.

6. When the filling is smooth, take your springform pan out of the fridge and fill. Using a spatula, smooth the top as much as you can.

7. Cover with aluminum foil, and place in the freezer overnight to set. Then transfer to the fridge and enjoy!

Check out more from Jenny here: https://www.jennydorsey.co/
And you can find Mia here: https://www.therasalife.com/

Subscribe to Well+Good’s channel for more tasty videos: https://www.youtube.com/c/Wellandgood

Check out more episodes of Alt-Baking Bootcamp here:
Birthday Cake: https://www.youtube.com/watch?v=pYSyVKWwpTU
Strawberry Shortcake: https://youtu.be/ntAmnaSZDkA

About Well+Good:
From the beginning, Well+Good launched as the premier lifestyle and news publication devoted to the wellness scene—and its chic lifestyle components. Created by two journalists—and joined by many more—Well+Good is known for its impeccable reporting and trend-spotting on the healthy living beat. Well+Good has become the leading source of intel on boutique fitness and the juice industry, plus cutting-edge nutrition, natural beauty, and more. Well+Good is your healthiest relationship.

You can find Well+Good here:
Site 🖥️: https://www.wellandgood.com
Instagram 📸: https://www.instagram.com/iamwellandg…
Facebook 👍: https://www.facebook.com/iamwellandgood
Twitter 🐤: https://twitter.com/iamwellandgood
Pinterest 📌: https://www.pinterest.com/iamwellandgood/

Comments

Jameela Bost says:

Her baby bump is so cute..

Ila Girdharwal says:

Sounds nice, will surely try. However i hav a query please, from the health and nutrition side of view:::: so my father is type2 diabetes, kidney and heart patient. He also has a very sweet tooth. So can u suggest the vegan healthy sugar alternatives for him

Seniaa says:

Tried the recipe. It does have the same texture as a cheesecake but it stops there … the taste of the cashews were too overwhelming and I even tried adding condensed coconut milk to make it taste better. It was good but something else was missing 🤔

Chelsea Caracci says:

Where did you get that food processor? all others are so small like mine takes forever to make.

Sandi Billingsley says:

Please look into the cashew industry. It is terrible for the laborers and the environment.

Tamara Faour says:

Although I've had several people say that this doesn't really taste like cheesecake to them, most have still enjoyed it very much. For myself, the textures especially are very reminiscent of cheesecake and the flavors are also similar–and very pleasant. Thank you!

raa oon lama says:

Too much talk 🤪

Maggie Falvey, Realtor says:

Can I use sprouted Cashews and not have to soak?

Sonali Shah says:

Way too much chatting 😑

Vanessa Baxter says:

I love this recipe it looks really tasty and as someone who is pre diabetic, I should be ok xxx…

Briyana Ch says:

Use some lemon… maybe it’ll taste a little bit more like cheesecake

Secret Garden says:

Nice recipe.
But all your recipes are so expensive to make.
Maybe you could make recipes that everybody can make at home.

Ester Tampoch says:

Bla bla blahhhh

Linea Hamid says:

What a fantastic video! Thank you so much

Sarah Loffler says:

Omg vocal fryyyyyyyyyyyyyyyyyyyyyyyyyyyy I’m out.

Lan Luu says:

Cheesecake yummy very good

Avan Edibam says:

Can you please share a snickers vegan cheesecake

Supervillain says:

with all of the nuts being used this cheesecake is crazy expensive

Morgan Ott says:

Can this recipe be cut in half?

Brenda Lee says:

How do I incorporate a banana in this recipe?

Write a comment

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.