Bakerita · by Rachel Conners★ 5.0 (4)
Vegan Nut Butter Cheesecake
NUTRITION · PER SERVING255M COOK
CAL 18%·PRO 10%
CARBS 21G23% OF CAL
1G FIBER9G OTHER10G TOTAL SUGAR
FAT 31G76% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake vegan cheesecake with a cookie crust and creamy nut butter filling sweetened with maple syrup. Simple to make and rich with coconut and lemon flavors.
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View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¼ cup crunchy cookie crumbs (about 2 cups whole cookies, I used Simple Mills)
- 3 tablespoons refined coconut oil
- ¾ cup (192g) cashew butter (or favorite nut or seed butter of choice, just make sure it's on the thicker side!)
- ½ cup canned full-fat coconut milk
- 3 tablespoons maple syrup
- ¼ cup (50g) coconut oil (melted, use refined for no coconut flavor. Can use cacao butter instead!)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
At a glance
PER SERVING · TIME 255M
CAL 18%·PRO 10%
CARBS 21G23% OF CAL
1G FIBER9G OTHER10G TOTAL SUGAR
FAT 31G76% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 127mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.