Sweet, inviting, and made for sharing, Baked Vegan Cheesecake (Date Sweetened} is a vegan, vegetarian American, Gluten-free, Vegan dessert made with prebaked pie crust. I use a gf graham cracker style crust, dairy-free yogurt, and smooth cashew butter in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: American, Gluten-free, Vegan

Ingredients

Crust of choice

  • 1 prebaked pie crust. I use a gf graham cracker style crust (, See notes for crust recipes and refined sugar free option)

Cheesecake

  • 1 1/4 cup dairy-free yogurt ((such as kite hill almond plain yogurt, vanilla will work as well))
  • 1/2 cup smooth cashew butter ((almond or peanut butter can be used, peanut adds a stronger flavor))
  • 6 oz vegan cream cheese ((such as kite hill plain almond cream cheese))
  • 1 tsp vanilla extract
  • 2 - 3 tsp lime juice ((or lemon juice))
  • 2 tbsp cornstarch ((1.5 tbsp for a less set cheesecake))
  • 1/4 tsp salt
  • 11 soft dates (, pitted)
  • 2 - 3 tbsp coconut sugar ((or other sugar/sweetener))
  • optional flavor additions: 1 tsp lime or lemon zest, a few drops of almond extract

Method

  1. Prep and par bake the crust of choice if you havent already. Preheat the oven to 350 deg F (180 C).
  2. Blend all the ingredients under cheesecake. Taste and adjust sweet and tang. The tang gets stronger with baking. Add a few tablespoons sugar if needed. Add 2-3 tablespoons water if needed for blending.
  3. Pour into prepared crust and spread with a spatula to even it out.
  4. Bake for 35 to 45 minutes(depends on the cream cheese brand, moisture content in the filling, choice of ingredients. The top should be set and center should not be liquid). Cool completely. Chill for 4 to 6 hours. Slice and serve with whipped coconut cream or vegan ice cream of choice with fresh berries or a berry compote.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.