Baked Vegan Cheesecake (GF, Nut-free)

By Ashley | Dessert

Jun 13

Summer just got sweeter!

You’ll never miss dairy, gluten, or eggs after a bite of this creamy, dreamy coconut-based cheesecake! 🤩🍰💖

It’s thick, luscious, and nestled in a graham cracker-like crust! I definitely prefer it to raw vegan cheesecake because it holds up for hours at room temperature, and it has that thick custardy nostalgic texture we all love ☺️

It pairs equally well with fruit or chocolate, or a rich caramel it that’s your thing. I’m feeling jammy blueberries and strawberries in the spirit of 4th of July 🫐🍓🤍❤️💙

Discover for yourself, the magic of this plant-based treat! 🦄

Nut-free Vegan Baked Cheesecake (gluten-free)


1 c Crispy rice cereal (I use One Degree Organics Cacao Crisps

1/2 c rolled Oats

1/2 c FOL Seed Cycle Blend or use ground flaxseed

4 dates or 3 tbsp maple syrup

1/4 c melted coconut oil

3 tbsp coconut sugar

Pinch cinnamon

Pinch sea salt


1 can white beans, drained and rinsed

1 c coconut yogurt (I like Siggi’s Plant-based, Kite Hill Blissful, and The Collaborative)

1/2 c melted coconut butter

3 tbsp oat milk (if needed) 

1/2 tsp vanilla bean paste or 1 tsp vanilla extract

1/3 c raw honey, or sub maple syrup

1 tbsp arrowroot or tapioca

1 tbsp coconut flour 

Stevia, to taste

Spirulina powder, for mixing in


Grind oats in a high speed blender or food processor until broken down. 

Add cereal, FOL blend or flax, dates or maple, cinnamon and salt and blend until the mixture is fine and no large pieces remain. 

Stream in the coconut oil and pulse until a “dough” forms.

Press the crust into a small glass parchment-lined dish. I have used a 4×6” pyrex or 6 inch round springform. Refrigerate while making filling.

For the filling, blend all the ingredients except spirulina until smooth and creamy, stopping to scrap the sides as needed.

Transfer 1/3 mixture to a bowl and mix in a pinch or two of spirulina to achieve the desired teal color.

Layer the white and blue layers over the crust.

Bake at 350 degrees for 28-35 minutes or until edges are set and center jiggles just a bit! (Note: depending on your oven, it may be helpful to place the pan inside a bigger shallow glass pan so the crust and edges don’t get too dark)

Cool to room temperature.

Refrigerate for at least 4 hours before slicing. 

Store refrigerated for up to a week or frozen for up to a month.

Best served with fresh fruit and toasted coconut.

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