I give you no-bake gluten free vegan cheesecake recipe that is also refined sugar free and Candida diet friendly. It is delicious and has perfect texture, i.e. it doesn’t fall apart when kept out of freezer for a period of time.

First of all, I must admit I haven’t made or posted a vegan cheesecake recipe for ages. So, it was about time to prepare a raw cheesecake again! Now, I don’t know about you, but I think of cashew cheesecake as one of the ultimate vegan desserts to indulge in from time to time. The reason is behind the cake’s creaminess and above all, its fat content. Keep on reading to discover how much of it is healthy to eat!

Raw Vegan Cheesecake Recipe with Cashews [Oil Free, Refined Sugar Free, Candida diet Friendly]

Given the fact that I didn’t follow any recipes, my vegan cheesecake turned out great! I even dare to say it’s the best I’ve ever made. The last time I prepared a raw vegan cheesecake was in October 2016, when I was on Candida cleanse diet, i.e. no cashews were allowed. So, back then I experimented with Cauliflower and Tahini Cheesecake. Luckily, that is water under the bridge and I can have those divine cashews again! Not that there was anything wrong with the other cake, but because in my opinion, nothing beats cashews when it comes to a raw cake. You just gotta love those nuts for their creaminess and sweetness!

Now, let’s start from the beginning! While regular cheesecake is made of dairy cream cheese and lots of sugar, my vegan version includes soaked cashew nuts and coconut manna for the creaminess, xylitol for sweetness and finally oats for texture. By the way, has anyone seen oats in a raw vegan cheesecake recipe before? Well, I haven’t! Maybe I just need to look harder… Anyway, it just so happened that I needed more volume and thickness to my cheesecake. Funnily enough, my thought somehow turned to gluten free jumbo oats. I always have them in my pantry, because they are so versatile and scrumptious! Fortunately the oats totally hit the spot in this vegan cheesecake recipe keeping its texture so stable and homogeneous.

Furthermore, there is another ingredient I only recently discovered, i.e. coconut manna or puree. The coconut flavor from this heavenly food is divine! I favour it especially for being a whole food, which is pureed coconut. It is food as nature has packaged it, nothing removed and nothing added.

Moving on, I made only a tiny cake because despite using only whole food ingredients, this vegan cheesecake is very high in fat. Therefore, I’m not looking to eat a lot of it at one go. Saying that, I find it sufficient to use 11 cm (4 inch) cake tin. However, you can make it in any of the springform pans you find suitable by doubling or tripling the recipe.

To sum it up, let me go over the good qualities of this raw vegan cheesecake recipe:

Creamy and gooey
With smooth and homogeneous texture
Gluten free
Refined sugar free
Oil free
Candida diet friendly
Vegan or plant based (as you prefer)

Finally, I’d so much appreciate your feedback below in comments or by tagging me in social media when you post a picture of your own creation!

Please do let me know if you make this vegan cheesecake, because I’d love to know! I’d love to hear from you! Please also tag me in social media whenever you make and share my recipe. Instagram @thenutriplanet and Facebook @nutriplanet.health.hub

Vegan Cheesecake Recipe with Cashews

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Author: Nele Liivlaid
Yield: 8 servings 1x

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Description

Ingredients

Scale

CRUST

30g (1.06oz) walnuts
20g (0.7oz) rolled oats
1 tbsp. additive-free peanut butter
1 tsp. coconut nectar

FILLING

1 cup (135g, 4.8oz) of raw cashews, soak
1½ tbsp. lemon juice
⅛ tsp. Himalayan salt
25g coconut puree (manna)
2 tbsps. birch xylitol
80g (2.8oz, ⅓ cup) unsweetened almond milk
30g (1.06oz) rolled oats

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Instructions

First, soak cashews for at least 2 hours, then rinse and drain.
For the crust, process walnuts with a bit of Himalayan salt in food processor until fine crumbs. Then add the remaining crust ingredients and process until you have homogeneous batter that sticks together when squeezed between fingers.
Press the crust batter into a small 11 cm (4 inch) springform cake pan and put into freezer until you make the filling.
Next, for the filling, soak rolled oats in almond milk for about 10 minutes before adding them to the other filling ingredients. Alternatively, grind your oats into flour or use oat flour instead.
Then, process soaked cashews with all the other filling ingredients in a blender or use immersion blender.
Now, pour the filling onto the crust and spread it out evenly.
Finally, put the cake into freezer for 4-6 hours.

Notes

One serving has 5.1 GL points.

I included 10 grams of coconut manna for the top swirl into the calculation above.

Now, if you want to keep your daily fat intake in healthy range, only have a tablespoon of flax or chia seeds and about 10 grams of other nuts/seeds on a day you eat a piece of this wonderful vegan cheesecake.

Nutrition

Serving Size: ⅛ of the cake
Calories: 204 kcal
Fat: 15.2g
Carbohydrates: 12.3g
Fiber: 2.07g
Protein: 5.78g

How to create ombré effect for this vegan cheesecake recipe

1. Start with choosing a colour:

Pink/red (beetroot powder, pink pitaya powder)
Blue/purple (blue matcha, blue spirulina, butterfly pea powder, acai powder, blueberry powder, blackcurrant powder)
Green (matcha, barley grass, wheat grass, spirulina)
Yellow (turmeric, Dunaliella salina powder)

2. Next, stir in a bit of chosen powder and transfer a thin layer onto the crust.

3. Then, add a bit more powder, so that the colour turns a bit darker/more intense. Transfer another thin layer into the cake tin onto the previous layer.

4. Continue until your batter runs out.

I used blue spirulina powder first and added some butterfly pea powder at the end.

To create the galaxy effect I melted some coconut manna and coloured it with pink pitaya powder. After that I drizzled the pink manna on top of the cake and spread it out with a spoon, so that the pink got blended with the blue.

Tips on my vegan cheesecake recipe:

Make a double (triple etc.) batch for bigger cake.
You can use any nut butter instead of peanut butter in the crust.
Also, feel free to use any other nuts other than walnuts.
Coconut nectar can be substituted with xylitol, agave or maple syrup.
If you’re not on Candida diet and don’t have trouble with blood sugar fluctuations, feel free to substitute xylitol with any sweetener of choice, i.e. raw cane sugar, date paste, maple syrup, agave syrup etc.
Should you not have almond milk, use any plant milk instead.

10 Comments

Lin
November 30, 2018 at 5:29 am · Reply

Hi, i love the look of the cheesecake but in nZ there is no such thing as GF Oats. Could you please suggest an alternative. TY.
- Nele Liivlaid
  November 30, 2018 at 11:25 am · Reply
  
  Hi Lin,
  
  If you don’t have issues with gluten, you can use regular oats. Alternatively, replace rolled oats with buckwheat flakes in crust and use raw buckwheat flour in filling. Maybe put about 5 grams less as buckwheat soaks more liquid. I found these on amazon.com.au https://www.amazon.com.au/Quaker-Oats-Gluten-Wholegrain-Rolled/dp/B072BJYRMJ/ref=sr_1_3?ie=UTF8&qid=1543569828&sr=8-3&keywords=gluten+free+oats You can grind them into flour.
Lin
November 30, 2018 at 4:32 pm · Reply

TY yes I do have issues with gluten so will try the buckwheat instead. Apparently here in NZ & Australia we have different testing & codes, for gluten in products, from the US. If interested go to the Ceres site & it explains it all. Regards, Lin
- Nele Liivlaid
  November 30, 2018 at 5:47 pm · Reply
  
  Yes, it’s individual — if you don’t tolerate avenin in oats, you can’t have them!
Yasmin
May 7, 2020 at 10:15 pm · Reply

how do you prevent the different layers from blending together when you poor them into the cake pan
- Nele Liivlaid
  May 8, 2020 at 11:29 am · Reply
  
  Hi Yasmin! The mixture is quite thick and it shouldn’t blend together. Or maybe I didn’t understand your question very well 🙂 You’re talking about creating the ombré effect, right?
suzanneholt
June 23, 2021 at 9:16 pm · Reply

This looks so good! DO you use this crust in any other recipes?
- Nele Liivlaid
  June 24, 2021 at 1:54 pm · Reply
  
  Hi! Thank you! Not that I recall but you can use it any cake recipes that requite a crust.
Vanessa
June 23, 2021 at 9:16 pm · Reply

Thanks for sharing! Does it keep long?
- Nele Liivlaid
  June 24, 2021 at 1:56 pm · Reply
  
  Hi Vanessa! It’d keep at least a month in the freezer. However, don’t freeze it again once you have moved it to the fridge. In the fridge it will keep 5-7 days.

Vegan Cheesecake Recipe with Cashews [Gluten Free and Refined Sugar Free]