Healthy, No-Bake Cheesecake (GF, Vegan)

I’m back with another recipe with an unwarranted list of vegan, gluten-free, no-bake, refined sugar free… and the list goes on. I am talking about mini cheese bites that are extremely creamy, rich, and made with clean and unrefined ingredients! The recipe is almost “raw” (which means no cooking process is involved). The only cooking processes required are to boil peanuts, which is used in part to create the creaminess of the cheesecake filling.


Almost all vegan cheesecake recipes on the web use soaked cashews since cashews are edible and creamy in their raw form. I have tried this, and while it is delicious, it can be pricey. On average, cashews are $11/lb. or even more, unless you get a good deal buying in bulk or wholesale. To make this recipe more budget friendly, I experimented with peanuts, which are EXTREMELY affordable, and to my surprise, the recipe was a success!

No-Bake Cheesecake


yield: 12 mini cheesecake bites


For crust:

  • 1/2 c. dates soaked in hot water (any date type will work)
  • 1/2 c. walnuts

For filling:

  • 3/4 c. boiled peanuts
  • 1/2 c. full fat coconut cream
  • 1/4 tbsp liquid sweetener
  • 2 tbsp. lemon juice


  1. In a food processor or blender, pulse the dates and walnuts together to form the crust and press down into the mini muffin tins. Place in the freezer.
  2. In a food processor or blender, blend all the filling ingredients and strain through a sieve to remove any lumps.
  3. Pour the filtered mixture onto the crust.
  4. Add toppings if you would like. I used nutella and a homemade strawberry chia jam.
  5. Freeze in the freezer for at least 2 hours.


  • I soaked raw peanuts for 24 hrs. and they were still hard and inedible so I cooked them in the pressure cooker on high for 10 min. to soften them up.  If you do not have a pressure cooker, you may boil the peanuts on a stove top for 30-40 min.
  • The filling texture is slightly grainy (very slight!) but if you do not like this, you may strain the filling for maximum creaminess.
  • You must freeze the cheesecakes for around 2 hours so the filling hardens up and is easy to handle. If you want to store for additional days, the cheesecakes last in the freezer for up to 2 months, but you should thaw at room temperature for a few minutes before eating. Thawing will allow the creaminess of the cheesecake to return after being frozen for a while.
  • Line the bottom of the muffin tin with a strip of parchment paper for easy removal.

These cheesecakes are an ultimate crowdpleaser and although it is vegan, it doesn’t taste vegan at all! I let some non-vegan friends sample it and they were baffled as to what ingredients I could have possibly used. I’m looking forward to using other unique foods to naturally dye the cheesecakes and try new flavors. If you would like me to try a new flavor, please comment below and I will be sure to experiment!


NutritionLabel (5)


18 thoughts

    1. Hi! I have not tried it with peanut butter but I do not think it will work because peanut butter is made with roasted peanuts and I used raw peanuts, so the texture will be quite different. However, you may find that you have created a new dish if you use peanut butter? Let me know if you try it out!

    1. Hi! The process of making this recipe vegan was a bit complex. Instead of eggs and cream, I used peanuts and coconut cream so the end product is not as egg-y or risen as a nonvegan cheesecake. This recipe is also non-bake so it’s a bit more dense as well! Hope this helps!

      1. Thank you! I understand the complexity a bit more now. I want to learn how to bake without eggs – so far, it’s not been going well.

        Thank you for your advice ☺️

  1. Out of curiosity, what site do you use for nutritional info? I’ve looked at a few, but I’m hesitant to add the info to my site.

    Also, sharing your recipe with my vegan daughter. I can’t have the coconut, but sounds good!

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