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Bakerita

No-Bake Vanilla Bean Cheesecake (Gluten-Free, Paleo + Vegan)

★★★★★ from 10 reviews

Cheesecake· Chocolate· Dairy Free· Desserts· Gluten Free· No-Bake· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free· Vegan

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This No-Bake Vanilla Bean Cheesecake is a gluten-free, Paleo, and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

I’ve been on a cashew cheesecake kick lately – I can’t seem to get enough of them, and I’m constantly impressed by the lusciously smooth and creamy filling that results after a few minutes of whizzing in the blender.

It’s kind of amazing, isn’t it? Cashews, after being soaked in cold water overnight, transform into the most magically smooth and creamy paste, ready to take on any flavors you’re adding to it.

This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

One day, while still undecided as to which flavor of cheesecake I was making, I started soaking raw cashews for the base of the cheesecake. I had three flavors in mind and took to Instagram Stories to poll my insta-friends to see which flavor was the most wanted.

Of the options, vegan vanilla bean cheesecake with chocolate ganache won with flying colors. Strawberry and mango, the other flavor options, weren’t too far behind – meaning those flavors have got to be made soon, too. Can’t disappoint anyone ;) and let’s be honest: I’m dying to eat them.

This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

But back to the vanilla bean: you wanted a classic, and I’m here to deliver. Vanilla bean is underrated, and here, it really shines. I opted for vanilla bean powder out of ease, but a freshly scraped vanilla bean would be incredible (when is it not, though?). Of course, if you don’t have either, high-quality vanilla extract does the trick.

To make the cheesecake base, we blend the soaked and drained cashews with coconut milk, coconut oil, and pure maple syrup. We add a splash of lemon juice to the mix, which adds the signature cheesecake tang. A hearty dose of vanilla bean adds warmth and comfort, flavor’s version of a bear hug.

This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

What are topping options for the cheesecake?

  • Vegan Chocolate Ganache – this is what I used, and it looks beautiful and adds some fudgy richness to the cake
  • Coconut Whipped Cream – lightly whipped, it would make a fabulous simple topping for the vanilla bean cheesecake
  • Fruit – any kind of fruit or berry would make a great topping. You could even add it in addition to the coconut whipped cream.
  • Caramel Sauce – this option is perfect for extra decadence. I recommend my Paleo Caramel Sauce.

The crust is also worth mentioning. We make it with walnuts and almond flour, pitted Medjool dates, cinnamon, and salt. We also add a bit of coconut oil to help hold things together. It’s nutty, a little crunchy, and perfectly paired with the smooth vanilla bean cheesecake filling.

This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

For those of you who like to keep it classic, this No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a certain winner. With the nutty crust, lusciously smooth and creamy vanilla bean filling, and rich chocolate ganache topping, it’s hard to resist. Just a small slice of this rich cheesecake will do the trick – enjoy!

What you’ll need:

6-Inch Springform Pan

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Vitamix

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Dark Chocolate Gems

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Vanilla Bean Powder

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Raw Cashews

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Refined Coconut Oil

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Want more cashew cheesecake goodness?! Check out these faves –>

  • No-Bake Lemon Cheesecake with Citrus Topping
  • Chai Cheesecake Bars
  • No-Bake Layered Blueberry Cheesecake
  • No-Bake Chocolate Peanut Butter Cheesecake Bars

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This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)


★★★★★

4.9 from 10 reviews

  • Author: Rachel Conners
  • Prep Time: 30 minutes
  • Cook Time: 240 minutes
  • Total Time: 270 minutes
  • Yield: 10 slices 1x
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Ingredients

Scale

For the graham cracker crust

  • ½ cup raw walnuts
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

For the cheesecake

  • 2 cups raw cashews, soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
  • ½ cup canned coconut milk, shaken
  • ¼ cup coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder

For the chocolate ganache

  • 3 oz. dark chocolate, I used 72%
  • ⅓ cup canned coconut milk

Instructions

  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  6. Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
  7. To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.
  8. Serve immediately, or place in the refrigerator or freezer until ready to serve.
  9. If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  10. Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).

Notes

You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process – it won’t be quite as creamy, but it will do the trick!

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings!

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Comments

  1. Medha @ Whisk says

    May 3, 2017 at 5:54 am

    I love cashew cheesecake- so creamy, easy to make, and stomach-friendly :) This is gorgeous- pinning!

    Reply
    • Rachel says

      May 3, 2017 at 1:08 pm

      I love it so much too, Medha! Thanks so much for the love.

      Reply
  2. Jenn says

    May 3, 2017 at 12:54 pm

    Looks amazing!!! Do you happen to have the macros breakdown?

    Reply
    • Rachel says

      May 3, 2017 at 1:06 pm

      I just updated the recipe to include them!

      Reply
  3. Ashley says

    May 3, 2017 at 2:06 pm

    You had me at Vanilla Bean! And ganache never hurts either ;) For as many raw vegan cheesecakes as I’ve made, the classic favorites remain my favorite. It’s time to make another!

    Reply
    • Rachel says

      May 3, 2017 at 3:41 pm

      Classics are usually the best! Thanks so much, Ashley.

      Reply
  4. Bethany says

    May 4, 2017 at 9:54 am

    This looks amazing! Yum!

    Reply
    • Rachel says

      May 4, 2017 at 10:42 am

      Thanks so much, Bethany!

      Reply
  5. Karly says

    May 4, 2017 at 4:33 pm

    Heaven. Pure heaven. I neeeeed a slice (or 5) of this in my life right now!!

    Reply
  6. thalia says

    May 7, 2017 at 10:50 pm

    i have been waiting for this post Rachel!!! gah. i can’t get over the height of this cheesecake and that it’s vegan too. definitely will be making it soon! Xx

    Reply
    • Rachel says

      May 8, 2017 at 10:42 am

      Thanks for the kind comment, Thalia! I’d be so flattered if you gave it a try :) xox

      Reply
  7. Misty says

    May 19, 2017 at 2:29 pm

    This recipe looks awesome! Cheesecake without dairy! I wondered however, if I could substitute the canned coconut milk for almond milk? My insides don’t get in well with coconut milk.

    Reply
    • Rachel says

      May 21, 2017 at 4:47 pm

      Hi Misty, I haven’t tried it with any milk besides coconut milk. Almond milk should work, but the filling might be a little bit thinner since almond milk is much thicker than coconut milk. Maybe try reducing the amount to about 1/3 cup instead!

      Reply
  8. Jill says

    July 7, 2017 at 7:05 am

    I made this for 4th of July and it is delicious. I am not dairy or gluten free and was pleasantly surprised at how tasty cashew cheesecake is! I added a bit of lemon zest as well to the batter. Also used some berries on top of the ganache to add a little patriotic flare. For the crust, I only had black walnuts on hand and they were sooo good! The salty nutty crust is the perfect compliment to the creamy cheesecake. Excellent recipe!

    Reply
    • Rachel says

      July 9, 2017 at 12:24 pm

      I’m so thrilled to hear that you enjoyed it Jill! Love the addition of lemon zest, and the berries on top. So much extra delicious freshness! The black walnuts sound tasty too. Thanks so much for your feedback!

      Reply
  9. Cayla says

    July 18, 2017 at 10:34 am

    Could I double this and put it in a larger springform pan?

    Reply
    • Rachel says

      July 18, 2017 at 11:07 am

      Yes definitely! I’d recommend an 8″ or 10″ – it will be thicker in the 8″, or thinner in the 10″. Enjoy!

      Reply
  10. Colleen Boehm says

    August 8, 2017 at 7:57 pm

    Make this tonight…only had a regular blender because we are at a cottage for a vacation…it still worked and it was delicious. I did want to let people know, however, that mine was only about 1″ thick total. I didn’t see the 6″ springform pan and just brought my regular springform…not sure if it’s 9 or 10″. It actually was still a nice dessert after a big dinner, but was just surprised when I put it together how thin it was. For sure doubling or even tripling it would be necessary for a regular size springform. We will for sure make this again!! Even a SAD diet eater said it was delicious!!

    Reply
    • Rachel says

      August 9, 2017 at 10:50 am

      Thanks for your feedback, Colleen! I’m so glad you enjoyed it – sorry, for the pan confusion, though! I definitely recommend doubling when using a larger 9″ or 10″ pan.

      Reply
  11. Christi says

    August 19, 2017 at 11:51 am

    This looks delicious! Just wondering – in the ingredients section, next to the soaked cashews, it says See Notes. I can’t find any notes. Am I missing something?

    Reply
    • Rachel says

      August 19, 2017 at 4:34 pm

      Hi Christi, it’s fixed now but it’s just a optional tip for the recipe, nothing you need to know!

      Reply
  12. Nicole says

    October 11, 2017 at 5:20 pm

    Hi! I made this last night and it’s got a caramel sort of colour! Is that because of the vanilla extract?

    ★★★★

    Reply
    • Rachel says

      October 12, 2017 at 4:12 pm

      Hi Nicole, that could definitely be why it turned out more caramel colored, since I used the vanilla bean flecks.

      Reply
  13. Raj says

    November 1, 2017 at 10:21 am

    Hiya.
    This cheesecake looks amazing.
    How long will this keep for?

    ★★★★★

    Reply
    • Rachel says

      November 1, 2017 at 11:42 am

      Hi Raj, it will keep in the fridge for about 5 days, or in the freezer for up to 3 months (as long as it’s well wrapped).

      Reply
  14. Fawn says

    November 7, 2017 at 2:49 pm

    What could I use in place of vanilla bean powder?

    Reply
    • Rachel says

      November 7, 2017 at 4:27 pm

      A scraped vanilla bean or vanilla extract will work!

      Reply
  15. Misty says

    November 9, 2017 at 1:20 pm

    I made this today. I’m freezing it for Thanksgiving and making the ganache later. Thanks!

    Reply
    • Rachel says

      November 9, 2017 at 1:31 pm

      Hi Misty, great idea!! Hope it’s a hit :)

      Reply
  16. Sarah says

    November 17, 2017 at 11:03 am

    Does it still hold it’s form at room temperature or does it have to be consumed frozen?

    ★★★★★

    Reply
    • Rachel says

      November 17, 2017 at 11:31 am

      Hi Sarah, I would let it thaw in the refrigerator before serving for the best texture. At room temperature for too long, it will get very soft. Hope this helps!

      Reply
      • Rosalba says

        December 17, 2017 at 1:33 pm

        Refined Coconut Oil | Expeller Pressed | Organic by Wilderness Family Natural is what I used. Followed the recipe exactly and even ordered the 6 in springform pan.

        Reply
  17. Emili says

    December 8, 2017 at 10:28 am

    Can i use reduced fat coconut milk?

    Reply
    • Rachel says

      December 8, 2017 at 12:08 pm

      Yes that should be fine.

      Reply
  18. Rosalba says

    December 9, 2017 at 8:37 pm

    Hello Rachel, I made this cheesecake and left it in the fridge for two days. It never got firm. It remainded soft. It does taste great and I would like to make it again if I can figure out what I did wrong? Any idea?

    Rosalba

    ★★★★★

    Reply
    • Rachel says

      December 10, 2017 at 8:11 am

      Hi Rosalba, sorry for your trouble – did you make any substitutions? The coconut oil should have helped it firm up nicely and I can’t imagine it wouldn’t have without it in there (unless you used processed liquid coconut oil). Let me know and I can help you figure out what happened!

      Reply
      • Rosalba says

        December 17, 2017 at 1:35 pm

        Refined Coconut Oil | Expeller Pressed | Organic by Wilderness Family Natural is what I used. Followed the recipe exactly and even ordered the 6 in springform pan.

        Reply
  19. Mary Coady says

    December 11, 2017 at 3:54 pm

    So glad I started following you on IG. Want to “wow” my sister who has recently turned to a plant based diet. She always hosts our large (35+) for Christmas dinner and I have been trying to find some sweet treats for her to include in my desserts (that’s my contribution to dinner) Now- to my question- it says “walnuts” but in the directions says “with small pecan pieces remaining”. Just curious- did you try with the pecans and then switched to walnuts? Taste or texture preference? Thanks!!

    Reply
    • Rachel says

      December 11, 2017 at 5:13 pm

      Hi Mary! Thanks for following :) that was just a mistype on my part. I have made this crust with both, and it’s delicious both ways. The texture is very similar, so it comes down to which flavor you prefer. Either would work here. Enjoy, and I hope your sister and family love the desserts!

      Reply
  20. Linda Lande says

    January 28, 2018 at 3:15 pm

    Can I use German chocolate for
    Baking for the topping. Thanks? Is coconut cream in a can good to use or regular coconut milk I. A can . I and going to add raw dark chocolate chips to crust. Thanks. I made this once before in a 10 inch pan and made one chocolate layer use raw cocoa powder. You could probably swirl it.

    ★★★★★

    Reply
    • Rachel says

      January 28, 2018 at 10:04 pm

      You could, but it would probably be pretty sweet. If you enjoy it though, then it will be fine! You can use either coconut milk or coconut cream, just make sure it’s full fat. Adding dark chocolate to the crust sounds delicious too, and I love the idea of a chocolate layer! Thanks for your comment Linda.

      Reply
  21. Tess says

    March 31, 2018 at 10:22 am

    I just made this cheesecake 3rd time today. I love it. Simple enough to make. We had a cheesecake Sunday at my church. I made this after people got over it was vegan and tried it they couldn’t believe it was vegan.

    ★★★★★

    Reply
    • Rachel says

      March 31, 2018 at 5:59 pm

      Yay, that makes me so happy to hear! So glad that it was a hit at church, Tess :) thanks so much for sharing your feedback.

      Reply
  22. Jesslyn says

    April 8, 2018 at 10:12 am

    Can I use pecans in place of walnuts in the crust as I don’t prefer walnuts
    Thanks!

    Reply
    • Rachel says

      April 8, 2018 at 6:50 pm

      Hi Jesslyn, yes certainly! Enjoy :)

      Reply
  23. Debora Ramos says

    April 13, 2018 at 5:44 am

    Hello there! :D
    I’m about to try this recipe and I was super excited to start! But when I went to get the cashew nuts to soak, I realised I only had a cup and a half
    Could I use 1/2 cup of peanuts?
    Thank you so much for sharing this! It really looks amazing

    Reply
    • Rachel says

      April 13, 2018 at 8:02 am

      Hi Debora, I haven’t even tried this recipe with peanuts so I’m not sure how it would work out. It should be fine though, since the majority of your nuts are cashews. I’d love to hear how it turns out if you try it! Enjoy.

      Reply
  24. Nika says

    May 18, 2018 at 12:53 pm

    What if I use regular coconut milk instead of canned one?

    Reply
    • Rachel says

      May 18, 2018 at 5:04 pm

      Hi Nika – Canned coconut milk firms up, whereas coconut beverage doesn’t, so the cheesecake might not set up as firmly.

      Reply
  25. Emma says

    June 22, 2018 at 9:05 am

    Hi there,
    I was planning on making this for a friends birthday. Would it be okay to be stored in a cooler for 4-5 hours with ice?
    Thank you and it looks delicious!

    Reply
    • Rachel says

      June 22, 2018 at 9:37 am

      Hi Emma, as long as it’s kept nice and cool it should be okay! :) Enjoy!

      Reply
  26. Hayley says

    July 23, 2018 at 5:09 am

    Would melted vegan butter work instead of melted coconut oil?

    Reply
    • Rachel says

      July 23, 2018 at 8:41 am

      I haven’t tried it but I would think so – it might affect the flavor slightly though, so keep that in mind.

      Reply
  27. Ella says

    August 15, 2018 at 3:51 am

    Hello,
    Im thinking of making this recipe over the weekend and i have a quick question. How long do you soak the cashews for? Other recipes that i have seen only soak for a few hours whilst you said overnight, i am just a bit unsure.
    Thanks.

    Reply
    • Rachel says

      August 15, 2018 at 7:07 am

      Hi Ella, you can do it a minimum of 4 hours but I find it gets creamier when you let them soak 8-10 hours. Hope this helps!

      Reply
  28. Nikky says

    August 21, 2018 at 7:32 pm

    This was absolutely delicious! It got better and better day two and three. I will be making this again for sure! Would any nuts work for the crust? I seem to be a bit sensitive to the walnuts and curious what type of nut you would recommend in its place.

    ★★★★★

    Reply
    • Rachel says

      August 22, 2018 at 8:15 am

      Hi Nikky, so glad you’re loving it! Any nut will do for the crust – pecans or almonds would be great, or whatever your favorite is. Enjoy!

      Reply
  29. Mj says

    August 27, 2018 at 12:31 am

    Would it be possible to sub something else for the coconut oil?

    Reply
    • Rachel says

      August 27, 2018 at 8:41 am

      You could use melted cacao butter!

      Reply
  30. Isha says

    October 3, 2018 at 1:14 am

    Hi, I am not vegan but I really like the Graham cracker base recipe..can I use it with the usual dairy cheesecakes recipe or any kind of moose?

    ★★★★★

    Reply
    • Rachel says

      October 3, 2018 at 7:06 am

      Yup, that should be fine! I’ve never tried baking it though, so not sure how that would work.

      Reply
  31. Vanessa says

    November 2, 2018 at 11:16 am

    I’m new to cashew cheesecakes, and only have roasted, salted cashews on hand. Will they work as well, or must cashews be raw?

    Reply
    • Rachel says

      November 2, 2018 at 6:24 pm

      I haven’t ever tried with roasted salted cashews – they’re drier than raw cashews so it will probably not get as creamy, the color will be darker, and it will have a lot of extra salt. But it would probably work! Wouldn’t be the same, though.

      Reply
  32. Rachel says

    November 21, 2018 at 7:20 am

    I am unfortunately allergic to coconut. (And bananas…hard being a vegan with a sweet tooth haha) Can I use nut milk instead of coconut? And is there something you’d recommend to sub for the coconut oil? I haven’t had cheesecake in soooooo long!!

    Reply
    • Rachel says

      November 21, 2018 at 9:48 am

      Hi Rachel, yes you can use nut milk instead, and I’d recommend using cacao butter instead of the coconut oil!

      Reply
  33. Carla says

    December 3, 2018 at 8:40 pm

    Can I use something in place of the dates

    Reply
    • Rachel says

      December 4, 2018 at 7:15 am

      They’re pretty essential to getting the crust to stick together – you could try another sticky dried fruit, like prunes or figs, but I’d soak them in hot water first to soften them up!

      Reply
  34. K Loffler says

    January 10, 2019 at 2:09 am

    It looks easy enough but initially what do you soak the raw cashews for 6 hours in. A word was missed out

    Reply
    • Rachel says

      January 10, 2019 at 10:15 am

      Hi K, you soak in water.

      Reply
  35. nicole (thespicetrain.com) says

    January 12, 2019 at 12:56 pm

    Wow, this cheesecake looks absolutely amazing, such a luscious texture and the chocolate ganache looks almost too beautiful to eat!

    Reply
  36. Ana says

    January 15, 2019 at 5:40 pm

    Hi! Could i leave the cheesecake out in a cool environment (with A/c) for about 5hrs? or would it melt?

    Thank you!

    Reply
    • Rachel says

      January 16, 2019 at 9:26 am

      Hi Ana, I don’t think it would melt completely but it definitely would get pretty soft – I wouldn’t recommend it for the best results!

      Reply
  37. ainslee says

    September 25, 2019 at 3:39 pm

    hi there,

    ive just made this a day ahead and I’m wondering if I can just put straight into the refirgerator to firm up overnight rather than the freezer. I want to avoid the crystallisation that sometmes happens to raw cakes when left in the freezer. will it hold it’s texture in the fridge?

    thanks,

    Reply
    • Rachel says

      September 25, 2019 at 4:30 pm

      Hi Ainslee, Yes! It will be totally fine in the fridge for 5-6 days so feel free to do that instead. Enjoy!

      Reply
  38. Stephanie says

    October 3, 2019 at 6:58 am

    Hi! I’m so sorry if this question has been asked already, there were too many comments to scroll through. When you make the ganache it’s hot, and you pour it directly onto the cheesecake? Or do you cool it down at all before adding it to the cold pie? Thanks SO much

    Reply
    • Rachel says

      October 3, 2019 at 8:14 am

      Hi Stephanie, you can pour the hot ganache directly onto the cooled cheesecake, and the chill from the frozen cheesecake will cool it down pretty quickly. Hope this helps!

      Reply
  39. ainslee says

    December 25, 2019 at 11:41 pm

    hi there,

    i made this recipe recently and we all loved it so much. i would love to make it a bit firmer though, so it’s stable for longer out of the fridge. any ideas for substitutions (ie coco butter instead of milk?). i did use coconut cream already.

    thanks

    ★★★★★

    Reply
    • Rachel says

      December 26, 2019 at 11:56 am

      Hi Ainslee, I haven’t tested with anything but the written recipe, but you could try using cacao butter instead of coconut oil since it has a higher melting point – it should help it stay firmer!!

      Reply
  40. Melody says

    January 2, 2020 at 8:45 am

    This recipe is wonderful! I have made it twice and it is delightful! Thank you!

    ★★★★★

    Reply
    • Rachel says

      January 6, 2020 at 12:54 pm

      So glad you’re loving it, Melody! Thanks for the feedback.

      Reply

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MAPLE PECAN SCONES ✨ they are so SO tender and d MAPLE PECAN SCONES ✨ they are so SO tender and delicious, full of pecans and maple goodness. I’m working on some other new scone recipes today and it brought me back to THIS goodness!!! they’re GF, paleo + vegan and perfect served with your coffee as a quick breakfast, as a midday snack, OR as dessert (they’re fab with ice cream if you’re into that). 

get the recipe from the link in my bio! https://www.bakerita.com/gluten-free-vegan-maple-pecan-scones/
down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖

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