A rich, dairy-free baked cheesecake with a gluten-free “graham cracker” crust and creamy coconut yogurt filling. Tangy, decadent, and vegan!
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.
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:
- Coconut oil so it’s crispy and tender and browns beautifully.
- 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.
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?
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.Print
A rich, dairy-free baked cheesecake with a gluten-free “graham cracker” crust and creamy coconut yogurt filling. Tangy, decadent, and sweetened naturally!
- 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
- Preheat the oven to 350ºF.
- Combine the Medjool dates and coconut oil in a food processor. Process into small chunks.
- Add the oat flour, salt, and cinnamon. Process to a wet sandy consistency.
- Press into a greased springform pan (mine was 7-inch), covering the bottom and sides.
- Bake for 15 minutes at 350ºF, or until golden around the edges.
- Remove from the oven and cool. Reduce oven temp to 325ºF.
- Blend all the filling ingredients until smooth.
- 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.
- Cool, then chill overnight.
- 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.
*I used almond milk greek yogurt.
***Corn starch or tapioca starch would work too.
- 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