Citrus-Infused Vegan Cheesecake Delight

vegan cheesecake

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Dive into the world of vegan desserts with this creamy, citrus-infused cheesecake that promises a delightful experience in every bite. Made with the goodness of raw cashews, medjool dates, and a hint of citrus zest, this cheesecake is not just delicious but also health-friendly.

YIELDS 1 Serving

Quarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

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For the Crust:

 1 cup medjool dates (ensure they are pitted)

 1 ½ cups raw walnuts (alternatively, you can use raw almonds or rolled oats)

 A pinch of sea salt

For the Filling:

 1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)

 1 tsp vanilla extract

 1 tbsp citrus zest (either orange or lemon)

 ¼ cup lemon juice

 1 tbsp melted coconut oil (skip if you prefer oil-free)

 ½ cup maple syrup (adjust as per your sweetness preference)

 ¾ cup coconut yogurt (brands like COYO and Culina are recommended)

 ¼ tsp sea salt

Garnish (Optional):

 Fresh berries

 Citrus zest/orange slices

 Coconut Whipped Cream


Begin by lining your cheesecake pan with parchment paper. A springform pan is ideal, but you can also use round cake pans or loaf pans.


For the crust, blend the dates in a food processor until they form a sticky ball. Set aside.


In the same processor, blend the walnuts and salt until they resemble coarse crumbs. Add the dates back and blend until the mixture forms a dough-like consistency.


Press this crust mixture into the pan, ensuring it’s evenly spread. Use a glass wrapped in parchment paper to firmly pack the crust. Place in the freezer to set.


For the filling, blend all the ingredients in a blender until the mixture is silky smooth. If the mixture appears too thick, add a bit more lemon juice, coconut yogurt, or maple syrup.


Pour this filling over the set crust, tapping the pan to release any air bubbles.


Cover the pan with plastic wrap or wax paper and freeze until the cheesecake is firm, ideally overnight.


Before serving, allow the cheesecake to thaw for about 20-30 minutes. Garnish with coconut whipped cream, citrus zest, and fresh berries, if desired.


Store any leftovers in the refrigerator for a softer texture or in the freezer for longer shelf life.

Notes & Pro Tips:

  1. Garnish Variations: Feel free to get creative with the garnishes. Toasted coconut flakes, chocolate shavings, or even a drizzle of caramel sauce can elevate the cheesecake’s look and taste.
  2. Storage: If you’re planning to store the cheesecake in the freezer for an extended period, consider wrapping it in a double layer of plastic wrap followed by a layer of aluminum foil. This will prevent freezer burn and keep the cheesecake tasting fresh.
  3. Crust Variations: While walnuts are used in this recipe, feel free to experiment with other nuts like pecans or almonds. Each nut will impart its unique flavor to the crust.
  4. Sweetness: Adjust the sweetness by varying the amount of maple syrup. The coconut yogurt adds a tangy flavor, so choose a brand that suits your taste preference.

Remember, the key to a perfect cheesecake, vegan or not, lies in the balance of flavors and textures. Don’t rush the process, and enjoy every bite of your creation!

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