Vegan cheesecake – no cashews that are also no bake, no tofu/soya and oil free. These cakes are totally nut free (coconut is actually a seed) and use seeds for heart healthy creamy fats. This healthy recipe is both cheap and nutritious.
Seeds are usually raw unlike many nuts where even the raw versions have been heated during the shelling process.
The seeds in this are all soaked and sprouted making them easier for the body to digest.
These cheesecakes are quite wet making them perfect for individual pots. It would be difficult to get it to set without any oil and they are great to pack one in your bag for lunch. Coconut meat is used rather than any coconut oil.
The final cheesecake pots will never be as smooth as cashew cheesecake – sunflower seeds just won’t ever become that smooth. But they still taste great. Don’t be put off when making them if the mixture looks similar to a pate.
No Cashews, No Soy Vegan Cheesecake Video Recipe
I was planning to use vine fruit like raisins or sultanas for this but I ran out. So instead I used part vine fruit and part cranberries. It worked great with the cranberries but if you do use them I recommend going for ones sweetened with pineapple or apple juice rather than sugar.
You could use sunflower seeds in the base if you like. However I opted for pumpkin seeds to give some variety and because they are so nutritious. I love that the final result was slightly green so looked a bit like a strawberry top.
Just for a change this recipe is free of dates – one of the most common questions is how to make a recipe date free.
Desiccated coconut is the same as shredded coconut. This is the meat from the mature coconut in small shavings. Always use an unsweetened and pure coconut as its the healthiest.
When making this I used about 4 tbsp of maple syrup. I thought it might not be sweet enough for me as I do like a decent amount of sweetness. But with all the dried fruit and toppings it was just perfect. You may want to add more or less – do taste as you go.
If I wasn’t making these to film and photograph I would always use date syrup. It’s way cheaper than maple syrup, more nutritious and contains fibre. But as I was making these for the site and didn’t want the colour affected I opted for maple syrup.
Mustard jars are used to store these nut and dairy free cheesecakes. I used to get annoyed at how small and wasteful the containers are but they are so useful for many recipes like this.
This makes 5-6 cheesecake pots. I tend to make into 5 so there is a full portion of strawberries in each one. With the other dried fruit and seeds it’s around 3 portions per each cheesecake – this is more than many people on a standard diet get a day!
Use any berries you like for this. I do like strawberries as once blended the seeds are just the right size and the British strawberry season was ending as I made this so wanted to make one last recipe with local produce.
The chia seeds help to make the topping set firm. As they absorb the liquid they swell up and become a thick gel. It’s fine if you get a lemon pip in you mixture, they are perfectly safe to eat and contain natural fruit pectin that will help set the cheesecakes.
Vegan Cheesecake Recipe No Nuts
vegan cheesecake recipe no nuts that are also no bake, no tofu/soya and oil free. These cakes are totally nut free (coconut is actually a seed) and use seeds for heart healthy creamy fats. This healthy vegan cheesecake recipe is both cheap and nutritious.
- 1 cup / 130g Pumpkin seeds
- 2/3 cup / 100g Raisins
- 1 cup / 140g Sunflower seeds
- 1 cup / 100g desiccated Coconut
- ½ cup / 120ml Water
- 4-6 tbsp Maple or Date syrup
- 1 ½ tsp Vanilla
- 1 Lemon juiced
- 10oz / 300g Berries like strawberries
- 2 tbsp Chia seeds
- 1 Lemon juiced
- 1/3 cup / 50g Raisins
- Soak the sunflower, pumpkin and coconut for at least an hour or overnight in water.
- Drain all of these and rinse.
- Place all the base ingredients together in a food processor or small blender and blend until combined.
- Blend all of the filling ingredients together, taste to make sure you get the right sweetness and add more water if needed.
- Blend all of the topping ingredients together, just quickly and roughly so that the berries don’t get broken up too much and will last for a few days.
- Spoon into individual jam jars and leave for an hour to set in the fridge.
- Enjoy vegan cheesecakes within 5 days and always keep chilled.
Amount Per ServingCalories 257Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 875mgCarbohydrates 32gFiber 7gSugar 16gProtein 7g
3 thoughts on “Berry Seed Cheesecakes”
I just made this and it turned out absolutely delicious! The texture of the filling reminded me of ricotta. I used agave syrup as a sweetener and it worked well.
Thanks David glad you liked it! I love it also, but it’s not a beauty contest winner so sadly not many people have seen/tried it
Greetings I tried this and altered it by adding 1/2 t xanthan gum
Blend and used citric acid 1t it is perfect try it will blow your mind.
© ???? HB