Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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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 3 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

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No-Bake Mini Blueberry Cheesecakes

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

Cookie Dough Protein Bars

Cookie Dough Protein Bars

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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