The Whole Food, Plant-based Cheesecake That Will Surprise & Delight

If you thought moving to a plant-based diet meant you had to let go of decadent treats like cheesecake, think again!

Between nuts, coconut, and other plant-powerful ingredients it's actually pretty easy to create a cheesecake without any dairy or traditional cheese. The bummer is that most vegan cheesecakes that you'll come across on blogs, in restaurants, or even in grocery store bakeries, they're always made with oil and other processed ingredients that help give you a cheesecake consistency.

If you're here, I'm assuming you're at least some understanding of the whole food, plant-based diet, and know the benefits of avoiding highly processed vegan foods in addition to the animal products.

That's why I'm excited to share this gem of a recipe with you!
It packs a wholesome sweetness without any refined sugar, a rich creaminess without any extracted oil, and tangy cheese flavor without the dairy!

I say with confidence that this is one of the best whole food, plant-based recipes you'll ever taste! It's sure to surprise and delight plant-based loves and omnivores loves alike!

Spread the health this Valentine's day with our Whole Food, Plant-Based Cheesecake!

The Culinary Gym Cheesecake

By Chef Katie Mae and Angela Glasser

Makes one 9-inch cheesecake | Stores for 2 weeks in the fridge
Ready in 25 minutes, not including cheese prep or refrigeration time

FOR THE CRUST

• 2 cups pecans
• 8 Medjool dates, pitted
• ½ teaspoon ground cinnamon

FOR THE CHEESE

• 2 cups Cultured Cashew Cheese
• 2 cups coconut milk solids*
• 12 Medjool dates, pitted

FOR THE FRUIT TOPPING

• 2 cups berries of your choice, fresh or frozen
• 2 tablespoons chia seeds, ground
• 4 Medjool dates, pitted

DIRECTIONS

1. Add the crust ingredients to a food processor or blender until smooth and well combined.
2. Transfer the crust mixture to a cheesecake pan, and spread it evenly across the bottom of the pan.
3. In a high-speed blender, add the Cultured Cashew Cheese, coconut milk solids, and 12 dates. Blend until the filling has a silky smooth consistency.
4. Pour the cheese filling into the pan over the crust, evening out the top with a spatula.
5. Cover and refrigerate for at least 6 to 12 hours so the filling becomes firm.
6. Add the fruit topping ingredients to a high-speed blender and blend until smooth. Set this mixture in the fridge to chill while waiting for the cheese layer to firm up.
7. Once the cheese layer has a fairly firm consistency, gently pour the fruit mixture over the cheese and spread it out to make an even top layer.
8. Cover and set it back in the fridge to chill for a minimum of 1 hour.

CHEF'S NOTES

When a can of coconut milk sits for a long time, it separates into liquid coconut water on the bottom and thick coconut solids on top. This recipe uses the coconut solids only. For your convenience, refrigerate the can of coconut milk overnight to help the solid part firm up.