This deliciously and quick 5-minute cheesecake from Minimalist Baker, features a luscious blend of cashews, coconut yogurt, lemon juice and naturally sweetened with maple syrup. With a granola base and fruits of your choice, this cheesecake offers a delightful and customizable dessert experience.
These delightful mini raw cheesecakes by Veggies Don’t Bite, features a nutty base of macadamia, walnuts, pecans, and dates. The creamy filling is made with cashews, coconut oil, a variety of non-refined sugars, and a touch of cinnamon, adding a burst of exquisite flavors. Topped with a luscious vanilla-flavored whipped coconut cream.
Savor the delightful convenience of these cheesecake cups by Plantiful Bakery, featuring a Lotus Biscoff cookie base and a creamy filling made from cashews, coconut cream, and Lotus Biscoff spread. Topped with a luscious layer of Lotus Biscoff spread and coconut whipped cream.
This no-bake cheesecake by Loving It Vegan features a base made from macadamia nuts, dates, and desiccated coconut. The creamy filling, crafted from cashew nuts, maple syrup, coconut oil, lemon juice, and vanilla extract, is perfectly complemented by a decadent caramel fudge sauce made with coconut butter.
Enjoy the delightful simplicity of this no-bake cheesecake by Loving It Vegan. With a base made from macadamias, cashew nuts, and pitted dates, and a filling featuring cashews, lemon juice, vanilla extract, and a touch of maple syrup for sweetness.
Indulge in the delightful flavors of this Loving It Vegan cheesecake with a gingersnap cookie base and a creamy filling made from cashews, pumpkin puree, coconut milk, and a special blend of pumpkin spices. Drizzled with a caramel sauce and crushed pecans.
This zesty vegan cheesecake from Loving It Vegan, features a crust made with your choice of vegan ginger cookies for a spicy kick. The luscious filling, made from homemade condensed milk using soy milk powder, combined with zesty lemon and creamy coconut cream.
Savor the guilt-free delight of this no-bake, gluten-free, and refined sugar-free cheesecake by Wallflower Kitchen. With a medjool date and almond base, and a creamy filling of cashew nuts and coconut cream, it’s a wholesome dessert topped with luscious raspberry swirl.