Amazing 10-Ingredient White Chocolate Lemon Cheesecake that’s made entirely in a food processor or blender! So rich, decadent, and satisfying you’d never guess it’s vegan and gluten-free.



  • 1 cup wrapped Medjool dates (pitted // 1 cup makes about 22 dates or 275g // pitted before measuring)
  • 1 1/2 cups < span class="wprm-recipe-ingredient-name">raw walnuts (or raw almonds or oatmeal )< /span>
  • 1 pinch Sea salt


  • 1 1/2 cups raw cashews (overnight in cold water or soaked in very hot water for 1 hour)
  • 1 cc Vanilla Extract
  • < span class="wprm-recipe-ingredient-amount">3 medium Lemon (the juice of all , zest of 1 written as original recipe // adjust if batch size changes )
  • 1/4 cup plain unsweetened rice or almond milk< /span> (or sublig ht coconut, but it will taste like coconut)
  • < span class="wprm-recipe-ingredient-amount">1/4 small cup olive oil (or under-melted coconut, although it tastes like coconut)
  • 1/2 cup < span class="wprm-recipe-ingredient-name">maple syrup, agave, or honey if not vegan ( use less for a spicier cheesecake)
  • 1/4 cup cocoa butter (faded microwave or water bath*)
  • 1/4 cc Sea salt
  • 1 cc < span class="wprm-recipe-ingredient-name">vinegar (optional // for extra flavor)


  • Add data to a Food processor and blend until small pieces remain and form a ball. Remove and set aside.
  • Then add the nuts, salt and process into a meal. Then add the dates and knead into a fluffy dough – it should stick together when you squeeze it a little between your fingers. If it’s too dry, add a few more dates through the spout while processing. If it’s too moist, add more ground almonds or walnuts.
  • Cut parchment paper into circles in the shape of your cupcake liners or casserole (see notes for size options). Also, to make shaping the cheesecakes easier, cut two strips of parchment paper per ramekin and arrange them in an “X” shape at the bottom. Circular top. This creates small tabs that make it easier to remove the cheesecakes after they have set.
  • Spread the crust over the serving bowls, pressing down lightly with your fingers to distribute. To wrap, use a small glass or the back of a spoon to press down firmly to allow a crust to rise up the sides. If it sticks, separate the crust and jar with a small piece of parchment paper. Place in the fridge or freezer to set.
  • Put all the ingredients for the filling in a blender and blend until they are very smooth – up to 2-3 minutes. If it doesn’t come together, add a little more lemon juice, maple/agave syrup, or a little more almond milk as the liquid should help mix better.
  • Scrape the sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
  • Distribute the filling evenly among the ramekins (or other serving dish). Tap a few times to release air bubbles, then cover loosely with plastic wrap and refrigerate until set – about 6-8 hours depending on the size of the mold. Speed up this process by placing them in the freezer for at least 2 hours. NOTE: They come out a lot easier after putting them in the freezer!
  • After setting, run a butter knife along the edge and carefully remove by pulling up on the tabs. You should be out in no time. If they haven’t set completely, place them in the freezer for 15-20 minutes and they should come out easily.
  • Top with a touch of coconut whipped cream and fresh berries, or as is! See notes on storage.
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