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vegan, gluten-free, cakes & breads, fruit-sweetened, oil-free, sweet · July 16, 2019

Medjool Date Baked Cheesecake

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A rich, dairy-free baked cheesecake with a gluten-free “graham cracker” crust and creamy coconut yogurt filling. Tangy, decadent, and vegan!

Medjool Date Baked Cheesecake

THIS POST IS SPONSORED BY NATURAL DELIGHTS®


I receive recipe requests constantly (love em!), for all sorts of sweet things. But one that kept coming up again and again, smacking me in the face, begging to be made, saying “I AM A GOOD IDEA”, was a Baked Cheesecake.

I see you, I hear you, I apologize for the wait, but it’s here!

And it’s good. Luscious and tangy and rich and good. We are swapping sugar for Medjool dates, so the vanilla-caramel vibes are strong. We are using a combination of dairy-free yogurt and coconut (no cashew soaking, HURRAH), so the texture is ultra creamy. We are baking it inside the best cookie-free-but-tastes-like-graham crackers crust you’ll ever experience.

I think you are going to love it. And by think I mean know.

Medjool Date Baked Cheesecake

The crust. I didn’t even mean to discover something new and magnificent here, it was a happy accident. We all know date/nut crusts can be quite chewy in a not ideal way. And oat flour crusts often fall prey to the same problem. So the odds were really against me on creating a tender, crumbly (but not too straight up crumbs), actually GOOD Medjool date + oat crust.

But I mixed up the method and discovered something amazing. This is not just the best fruit-sweetened crust you’ll ever try, but honestly it’s the BEST vegan gluten-free crust I’ve ever created. For two key reasons:

  1. Coconut oil so it’s crispy and tender and browns beautifully.
  2. Blending the Medjool dates and oats separately so the texture is crumbly like cookies not chunky like a granola bar.

If you are really opposed to oil in the crust, you can swap it for a very runny nut or seed butter. But I recommend sticking to the recipe here, you will be rewarded.

Medjool Date Baked Cheesecake
Medjool Date Baked Cheesecake
Medjool Date Baked Cheesecake

The filling. Raw cashews get plenty of attention in the dairy-free cheesecake world, both baked and raw. So I wanted to NOT do that. Instead I went with yogurt (hello natural cheesecake-y tang) and coconut for extra creaminess. This is not an un-rich dessert, all the creaminess is key.

Just like the crust, the usual sugar in a cheesecake filling has been swapped for Medjool dates in this recipe. Because healthier but still so delicious cake is my favorite kind of cake. I always use my very favorite ones from Natural Delights, in this case their pitted variety. Already pitted = one step closer to cheesecake = YES.

Medjool dates don’t just make the filling sweet, they make it extra thick and creamy too – squishy little multitaskers, how can we not love them?

Medjool Date Baked Cheesecake

The much requested, better than I even expected, BAKED cheesecake is finally here. Make it, pile on those summer berries, and enjoy all the NOT no-bake creamy cake indulgence.

Medjool Date Baked Cheesecake
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Medjool Date Baked Cheesecake

★★★★★ 5 from 6 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
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Description

A rich, dairy-free baked cheesecake with a gluten-free “graham cracker” crust and creamy coconut yogurt filling. Tangy, decadent, and sweetened naturally! 


Ingredients

Scale

Crust

  • 6 (100g) pitted Natural Delights Medjool Dates
  • 1/3 cup (70g) coconut oil, melted
  • 1 1/4 cups (150g) oat flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Filling

  • 1 cup (200g or about 12) pitted Natural Delights Medjool Dates
  • 1 1/2 (360g) cups non-dairy yogurt*
  • 1 cup (200g) coconut cream
  • 2 tsp vanilla extract
  • 3 tbsp (22g) arrowroot**
  • 1/4 cup (60g) lemon juice
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350ºF.
  2. Combine the Medjool dates and coconut oil in a food processor. Process into small chunks.
  3. Add the oat flour, salt, and cinnamon. Process to a wet sandy consistency.
  4. Press into a greased springform pan (mine was 7-inch), covering the bottom and sides.
  5. Bake for 15 minutes at 350ºF, or until golden around the edges.
  6. Remove from the oven and cool. Reduce oven temp to 325ºF.
  7. Blend all the filling ingredients until smooth.
  8. Pour on top of the crust and bake at 325ºF for 45-50 minutes until golden on the top and the center is no longer jiggly.
  9. Cool, then chill overnight. 
  10. Top with fruit of choice (I used a combination of strawberries and chopped Medjool dates) and serve. Keep leftovers in the fridge well covered for up to a week.

Notes

*I used almond milk greek yogurt.

***Corn starch or tapioca starch would work too.


Nutrition

  • Serving Size: 1 slice
  • Calories: 341
  • Sugar: 26g
  • Fat: 16g
  • Saturated Fat: 12g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 4g

Keywords: vegan, gluten-free, dessert, dairy free, sugar free, healthy, baking

Did you make this recipe?

Tag @feastingonfruit on Instagram

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Medjool Date Baked Cheesecake (vegan + gluten-free)
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In: vegan, gluten-free, cakes & breads, fruit-sweetened, oil-free, sweet · Tagged: coconut, crust, dessert, video, yogurt, dairy-free, oat, medjool date, arrowroot

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Comments

  1. Jenni says

    July 16, 2019 at 11:52 am

    OMGosh, printed and shopping. SOOOOO making this!

    Reply
    • Natalie says

      July 16, 2019 at 3:11 pm

      YAY! I hope you love it Jenni😋

      Reply
  2. Corey says

    July 16, 2019 at 2:26 pm

    This looks amazing! Can’t wait to make for my hubs who loves cheesecake Natalie.

    Reply
    • Natalie says

      July 16, 2019 at 3:11 pm

      Aw that’s perfect then!! Can’t wait to hear what you guys think🤗❤️

      Reply
  3. Sher says

    July 17, 2019 at 2:00 pm

    This is gorgeous, Natalie!

    ★★★★★

    Reply
    • Natalie says

      July 18, 2019 at 1:19 pm

      Thanks lady❤️

      Reply
  4. Mandy says

    July 19, 2019 at 12:08 pm

    Yay for happy accidents!!!!! That crust sounds divine…like the filling is just an added bonus 😉😍 I’m pretty sure I haven’t had a baked cheesecake since I was a kid, but you’re taking me back to some fond memories of a buttery crust and creamy bad-for-you filling!! 😂 I am so excited to give this a try! I loved reading about your findings – like breaking down the oats and dates separately – looks like that method sure paid off 😍😍😍 I got a good laugh at the “squishy little multitaskers” comment!! Such a good idea to use yogurt instead of soaked cashews – nothing beats that tanginess! I saw the note that you used almond milk greek yogurt….Kite Hill??? I only ask because on a whim I picked one up yesterday to try! I’m printing this recipe off and adding it to my stack to make…might have to bump it up to priority 😂😍😍 Happy Friday, my friend! Hope you have a beautiful weekend! 😘 xo

    Reply
    • Natalie says

      July 19, 2019 at 1:36 pm

      Not gonna lie I was munching little crumbs of crust during the photoshoot and thinking the same thing…like hmm this should be a cookie all it’s own🤔 I don’t think I’ve had a baked cheesecake outside of a restaurant ever, so it was all new for me too! I knew I wanted yogurt in there but didn’t want to over coconut the recipe (as I have my own personal diet😂), and the kite hill greek is the thickest non-coconut one I’ve found. I think you will really like it for eating and cheesecake-ing😊 Happy weekend to you too! I hope being home and back to your quiet oregon peace has been refreshing❤️❤️ xo

      Reply
  5. Larissa says

    July 19, 2019 at 1:34 pm

    Awesome date sweetened dessert. Does this become solid at all? Thanks

    Reply
    • Natalie says

      July 19, 2019 at 1:41 pm

      For sure! As long as you let it chill completely (I recommend overnight) after baking and cooling 🙂

      Reply
  6. Nicole says

    July 20, 2019 at 5:45 pm

    Hi! I love your channel, and this dessert looks amazing! I was wondering if I could use dairy Greek yogurt in the recipe in place of almond milk Greek yogurt? If so, what percent fat? Do you think fat free or 2% would work best? Lastly, could I use ground flaxseed instead of arrowroot? Thank you so much!

    Reply
    • Natalie says

      July 20, 2019 at 9:14 pm

      For sure, regular greek yogurt works too! Honestly I think you could even get away with 0% here, the coconut cream makes it really rich already, but 2% would be fine too! But flaxseed will not work here unfortunately, it’s not heat-activated the same way arrowroot/corn/tapioca starches are so it won’t set right without one of those😬

      Reply
  7. Amy says

    August 11, 2019 at 4:23 pm

    I’m cooking this right now and it smells delicious. I’m worried though. It’s been 50 minutes and still hasn’t set. I’m using a 9” springform too. I’ll give it another 10 minutes and hope it sets up when it cools. Does this seem right to you?

    Reply
    • Natalie says

      August 12, 2019 at 10:46 am

      Hmm 9 inch is actually bigger than mine (7 inch) so if anything it should cook faster. It will not set totally until it is cool and chilled, but shouldn’t seem soupy when you take it out of the oven😕

      Reply
  8. Marion says

    August 12, 2019 at 6:52 am

    Wow!!
    I can’t wait to try this recipe !
    I’ve been searching (for what seems like eternity) for a free-cashew cheese cake recipe (I love them, but not that much in sweet recipes)
    And I just discovered your website, so I’m going to binge-read everything 😀
    Though I’ve got one question : do you think it would be possible to use – for instance – rice cream instead of coconut cream? I’m afraid my room mate (who litterally hates the taste of coconut) would be inexorably repelled by this ingredient…

    Reply
    • Natalie says

      August 12, 2019 at 10:43 am

      YAY! I am so happy you found me and finally a cashew-free cake🤗 Hmm I’ve never used rice cream (or seen it here to be honest), but I am worried since rice is naturally much lower in fat than coconut it might mess up the texture of the cheesecake. What about cashew cream instead of coconut? That would be better!

      Reply
  9. Silvana says

    August 29, 2019 at 11:30 am

    Hi Natalie!
    What a delicious recipe!
    How can I make the iogurt?
    Sorry about my English, but I really want to make this dessert but I don’t know how to make this cream iogurt..
    Please?

    Reply
    • Natalie says

      August 30, 2019 at 10:33 am

      I buy the yogurt, not make it, but here’s a recipe if you want to try: https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/

      Reply
  10. Rebcca says

    September 13, 2019 at 11:34 pm

    Let me tell you something – this cheesecake is made to impress! My body hasn’t tolerated dairy well for the last few years, but it remembers the taste of a good cheesecake, and this one blew me out of the water! It even has a little tang and is just excellent; I can’t rave about this enough. I used a coconut yogurt for the filling and sauced some fresh plums for on top and it was a delight! Thank you so much for this delightful recipe, it’s my new go-to!

    ★★★★★

    Reply
    • Natalie says

      September 14, 2019 at 4:34 pm

      YAY!! Omg that is such amazing feedback Rebecca🤗 It’s been a long time since I’ve had the really dairy kind, so the fact that this version could measure up make me so happy! I love the sound of your toppings too😋😋

      Reply
  11. Clara says

    September 15, 2019 at 3:27 pm

    Thank you for this recipe, haven’t tried it yet but it sounds and looks amazing. I could probably replace the yoghurt and coconut cream with simple coconut yoghurt, couldn’t I?

    Reply
    • Natalie says

      September 15, 2019 at 6:16 pm

      You can try it, that might work! You will need to use the full fat coconut yogurt (like the coyo brand) otherwise it won’t be as creamy as coconut cream. Many coconut yogurts are thickened with starches, you need to real coconut fat content to make it work 🙂 Good luck!

      Reply
  12. Marena says

    November 16, 2019 at 1:53 pm

    What an amazing recipe and cake! Thank you very much. My all in vegan family meme beds loved it and couldn’t believe that it’s a vegan cake and still so delicious! 😉
    I just had some trouble with the dough, it became to dry and didn’t taste that good. Maybe I baked it for too long? The cake will definitely be baked again! 🙂 thank you for Marena

    Reply
    • Marena says

      November 16, 2019 at 1:54 pm

      Ups, auto correct did change a lot! Sorry! My non vegan family liked it!

      Reply
    • Natalie says

      November 17, 2019 at 11:39 am

      I am so happy you guys liked it! SO the crust is supposed to be kind of crumbly like a graham cracker crust, but if you don’t like that texture/taste maybe try this one instead next time: https://www.feastingonfruit.com/almond-medjool-date-tart/

      Reply
  13. SB says

    April 2, 2020 at 12:49 pm

    This was brilliant; very creamy texture and very tangy too, nothing like the sickly shop brought cheesecake. It was firm and easy to slice, the crust was very good (I used spelt flour), and my non vegan mum liked it too. I love how healthy this is and it tastes like a real cheesecake: I ate it all in 4 days. Will definitely make this again.

    ★★★★★

    Reply
    • Natalie says

      April 2, 2020 at 1:13 pm

      I am so very happy to hear it!! Thank you for the lovely feedback❤️

      Reply
  14. Merschon says

    October 5, 2020 at 11:26 am

    Such an incredible cheesecake! Who needs sugar and gluten?!?!? I’d like to use the crust with a no bake pie filling. How long would you bake it before filli

    Reply
    • Natalie says

      October 5, 2020 at 11:59 am

      Yes exactly, so much you can do without those ingredients! And to use with a no-bake filling I’d recommend 20-25 minutes, you want it to be golden brown when it’s done and dry to the touch

      Reply
      • Merschon says

        October 5, 2020 at 12:17 pm

        Thank you for your expertise and very quick reply! 😊

        Reply
  15. frank says

    April 25, 2021 at 10:47 am

    very innovative, cant wait to try. BUT why is it called cheese cake when there is no cheese?

    Reply
    • Natalie says

      April 26, 2021 at 8:28 am

      Because it is most similar to a cheesecake in texture and format, just vegan. Cream cake may be more apropos, but no one would know what I mean 🙂

      Reply
  16. Zoe says

    February 9, 2022 at 10:26 am

    Quick question: I’d love to bake mini versions of this cheesecake, maybe in a muffin tin. How long would you recommend baking the crusts and cheesecakes in that case? I was thinking around 20 minutes for muffin tins.

    Reply
    • Natalie says

      February 9, 2022 at 10:48 am

      I’d recommend about 10 mins for the crust and then probably 25-30 for the cheesecakes!

      Reply
      • Zoe says

        February 9, 2022 at 11:00 am

        Awesome, thanks so much! I’ll give it a try 🙂

        Reply
  17. Zoe says

    February 22, 2022 at 10:05 am

    Quick question: for a flavor twist on this recipe, do you think I could substitute peanut butter for the coconut cream (since they’re both fat sources?)

    Reply
    • Natalie says

      February 22, 2022 at 1:44 pm

      That should be fine! It may be tricky to blend since PB is a bit thicker, so add an extra few tbsp of yogurt if necessary 🙂

      Reply
  18. Zoe says

    February 23, 2022 at 9:05 am

    Thanks for your help (and quick response time!) on both of these–if I try either of these out I’ll report back!

    Reply
  19. Henri says

    March 9, 2023 at 7:59 am

    Hey Nat,

    I continue to discover all your wonderful cakes and now it is the Medjool Date Baked Cheesecake!

    #CRUST

    Is it possible to substitute Coconut oil?

    A nut butter or nuts could work in same quantities?

    #GREEK YOGURT

    You use Almond GREEK YOGURT

    I only can find Soy GREEK YOGURT or COCONUT GREEK YOGURT…is it good?

    Thanks!

    Henri 😉

    ★★★★★

    Reply
    • Natalie says

      March 9, 2023 at 8:35 am

      You could use a nut butter, but you will need more of it, try 1/2 cup. And any kind of Greek yogurt will be fine.

      Reply
      • Henri says

        March 17, 2023 at 2:17 pm

        Ok Nat thanks

        So 1/2 cup Nut Butter is 125g total for the Crust?

        Whole raw Nuts can also work?

        #COCONUT CREAM

        You use Coconut Cream at room temperature scoopable?

        Coconut Milk chilled thick part can also work?

        Thanks again Nat!

        Henri 😉

        ★★★★★

        Reply
        • Natalie says

          March 17, 2023 at 2:21 pm

          There is no nut butter in the crust? And yes, coconut cream is just the solid part after chilling a can of full fat coconut milk OR you can buy a can of just the cream

          Reply
  20. Henri says

    March 30, 2023 at 4:18 pm

    Hey Nat,

    So so happy to read you and sorry I had some issues last days and didnt accessed to my mail box to see your answers..

    #CRUST

    I asked for oil substitute and you said 1/2 cup Nut Butter so is it 125g?

    #COCONUT CREAM

    Do you mean the Coconut Creeam can be used scoopable at room temperature not chilled? Or either works?

    But Coconut Milk has to be chilled!

    If I understand well…

    Thanks

    Henri 😉

    ★★★★★

    Reply
    • Natalie says

      March 30, 2023 at 5:39 pm

      Correct, 1/2 cup nut butter = 125g. Yes, if you buy “coconut cream” on the label you can use it without having to chill since that extra water was removed before packaging.

      Reply

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-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

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