Creamy Vegan Baked Cheesecake & Vegan Cookies

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 321
Protein 7g
Fat 21g
Carbs 28g
Total Time 35 minutes

Eating healthy does NOT mean you can never have dessert again (and neither does going vegan 😂!) Even if you’re just trying out a plant-based routine and you’re looking for an absolutely delicious sweet snack that you won’t feel guilty about having. Then I promise you’ll love this vegan cheesecake recipe. It’s a favorite of mine that I keep revisiting because it works well at so many occasions, and it’s a delicious and satisfying chocolate coconut dessert that you don’t have to feel guilty about eating. If you’re seeing family for the holidays, or you have a potluck coming up, or even if you’re cooking dinner for date night, this is a great way to impress guests. Plus, you’ll get to see the look of surprise when you tell them it’s vegan! Let’s dive into our creamy vegan baked cheesecake.




Baking Vegan Cookies and Cheesecake

Then I’ve got some good news: This is a pretty easy recipe to follow, and there isn’t very much prep or cook time either (except for the time it takes to soak the cashews). The only tools you need to get started are a food processor, some parchment paper, and a muffin tin. Then you’ll be on your way to making a creamy, chocolatey, coconut dessert to impress all your vegan friends at your next dinner party!


For real though, there’s so much that I love about this recipe: The crust can hold its own ground as a vegan cookie recipe, and the cacao will satisfy your sweet tooth without being too decadent. The coconut cream you’ll use in the cheesecake filling is light, delicious, and a healthier choice than traditional, cream cheese based recipes. AND, there’s no freezing or long wait times involved (except for the cashews, that is).


PRO TIP: Don’t skip the lemon zest or the sea salt. You’re going to love the subtle notes they contribute to the overall flavor.



Creamy Vegan Baked Cheesecake & Vegan Cookies


Ingredients for 12 large cheesecake muffins


  • 1 cup (~140g)  raw almonds
  • 3/4 cup uncooked rolled oats
  • 1/4 cup cacao powder (or at least 60% dark chocolate powder)
  • pinch of sea salt
  • 4 tablespoons coconut sugar
  • 3 tablespoons coconut oil
  • 1 tablespoon vegan dark chocolate cacao nibs (optional)


  • 2 cups (~240g) raw cashews, soaked for 2 hours then drained
  • 1/2 cup (~90g) coconut cream, NOT coconut milk
    • Substitute: 1/2 cup tahini or almond butter
  • 3 tablespoons arrowroot starch
  • 2 teaspoons vanilla extract
  • 1/2 cup raw bee fee “honee”
    • Substitute: agave; raw honey
  • 1 tablespoon melted coconut oil
  • 1 1/2 teaspoons lemon zest
  • 2 heaping tablespoons vegan dark chocolate chips
  • pinch of sea salt
  1. Set oven to 350F/177C.
  2. Add raw cashews to a large bowl and add enough water to completely cover them.  Allow them to soak for 2 hours.  After that, drain out the water and give them a quick rinse.
  3. Place all the ingredients for the crust in a food processor and pulse blend until well-mixed.
  4. Cut parchment paper into 6-inch narrow strips.  These pieces of paper will be used to lift the cheesecake bites out of the muffin tin.  Place the strips in the muffin tin, then add about 1 1/2 tablespoons of the crust on top of each strip. Pat it down.  For BEST results, use the base of a small shot glass to form a crust, and it is ok to allow the crust to “hug” the inside of each muffin tin.  Bake in the oven for 8 to 10 minutes, then immediately remove and allow the crust to cool.
  5. Add all the ingredients (except the chocolate chips) for the cheesecake to a (clean) food processor.  Blend until smooth, about 4 or 5 minutes.  Then fold in the chocolate chips using a spatula.
  6. Evenly divide the batter among the muffin cups on top of the crust.  Tap the muffin tray on the counter or table to help flatten and distribute the cheesecake batter.  Bake in the oven for 15 to 20 minutes, or until the outside edges are brown and firm.
  7. Allow them to completely cool before removing them.  You CAN use the fridge to help but do not add them while piping hot because condensation can occur and break up the crust.  If necessary, use a thin spatula or butter knife to carefully remove each cheesecake muffin.  Also use the edges of the parchment to (gently) lift the cheesecake from the tin.

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