Sticky Bun No-Bake Vegan Cheesecake is completely raw, made with just a few ingredients and one healthy and delicious holiday dessert! Also paleo and gluten-free!
We all have that one dessert that we tend to gravitate to during the holidays/family gatherings.
For some, it may be Grandma’s tray of 100 different types of cookies, for others, it may be dense and fudgey brownies, but for me, it’s cheesecake. I can eat cookies and brownies any day, but cheesecake is saved for special occasions like Christmas and birthdays. When those occasions come by, you can bet almost 99.9% that I’ll be eating more than once slice of cheesecake because calories don’t count on special occasions, right!?
Anyways, calories don’t matter. If you want cheesecake, then eat some because cheesecake is delicious and is made for enjoyment. I finally built up the courage to make something I’ve always wanted to make: a raw cheesecake. I’m always so intimidated by raw desserts and hence haven’t really ever made them for the blog but I knew that it was time! And it turn’s out, it was hard at all!
This cheesecake is stupidly easy and made up of only a few ingredients:
Pecans
Dates
Cashews
Coconut oil
Maple syrup
Vanilla extract
Cinnamon
Sticky Bun No-Bake Vegan Cheesecake
You would never be able to tell that this cheesecake is completely raw and made up of only a few ingredients. It’s so creamy and filled with sweet date caramel and crunchy pecans making it the perfect healthy holiday dessert! Also vegan, paleo, gluten-free and grain-free! Make this for your next family gathering and watch every go crazy over this!
Sticky Bun No-Bake Vegan Cheesecake
Ingredients
- CRUST
- 1.5 cup pecans or nut of choice
- 1/2 cup dates soaked in water for 10 minutes then drained
- FILLING
- 2.5 cup cashews soaked in water overnight then drained
- 1/3 cup coconut oil melted
- 1/4-1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1 tsp- 1 tbsp cinnamon
- TOPPING
- Date caramel
- 1.5 cup pecans
Instructions
- Line an 8x8 pan with parchment paper. To make CRUST: Place pecans (or other nuts if using) into a food processor and pulse until finely ground. Add the dates and blend until combined. Press the crust mixture evenly in pan and place in freezer while making filling. To make FILLING: Add cashews in food processor/blender and process until creamy. Add in melted coconut oil, maple syrup, vanilla and cinnamon and combine well. Spread filling evenly on crust and place in freezer for an hour. To make TOPPING: combine date caramel with pecans in a bowl and spread on top of cheesecake. Store in fridge.
adapted from this recipe
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AZ@...And A Dash of Cinnamon says
Omg this looks just incredible. No wonder you go for cheesecake! I would too with such a delectable recipe!
Rebecca @ Strength and Sunshine says
Haha Never ever have I like cheesecake 😛 I should try a vegan version now, but…the name I think is what always turns me off….”cheesecake” 😛
Natalie | Feasting on Fruit says
Dates on top, dates on the bottom, so many delicious sweet flavors in the middle–oh yeah this is a perfect special occasion dessert!!! My mouth was watering just readin the name😋 This looks totally decadent and messy in the best possible way!
Bethany And Rachel says
Thank you Natalie! This cheesecake made me think of you because you are the date queen 🙂
Bethany And Rachel says
I’m sure you would love this vegan version! And I agree, cheesecake just isn’t a good name haha
Bethany And Rachel says
awwww thanks!
amanda -runtothefinish says
Mind completely blown!!! I am so in love with this whole recipe!!
Bethany And Rachel says
awww thank you! it is mighty tasty 🙂
Liv @ Healthy Liv says
Ooh yes I LOVE cheesecake! Your pictures make this look incredible!
Bethany And Rachel says
Awww thanks Liv! <3
Rachel @ Bakerita says
OMG VEGAN sticky bun cheesecake?! I’m dying over these beautiful, gooey bars! Wish I was biting into one right now 🙂
Alyssa says
ooooo this sounds awesome!! I used to love cheesecake but then I kinda strayed away from it because it was so heavy and dense to me, but maybe if I give it another try I’ll like it again!
Bethany And Rachel says
thank you! they are so gooey and delicious 🙂
Bethany And Rachel says
thank you Alyssa! You should totes give it a go again! This vegan version hits the spot 🙂
Kristy from Southern In Law says
Holy guacamole this looks AMAAAAAAAAAAAAAAZING! That sticky topping… <3
Kari Peters says
It’s like you knew I was craving sticky buns like mad lately! I think your healthy cheesecake version looks absolutely amazing!
STACEY says
Ladies, these look crazy good! And they are easy to make, I might be in love 🙂
Bethany And Rachel says
thank you! It is so delicious! 🙂
Bethany And Rachel says
hehe thank you! The topping is the best!
Bethany And Rachel says
thank you! these are the best f both worlds 🙂
GiGi says
Gooey. Moist. Mouth Watering. Scrumptious. Irresistible. OHHH MAN!
Kat says
Ummmmm YES!! I didn’t even know that I was craving this until I saw this recipe. Now my mouth wont stop watering. This is literally genius. Need these little sticky buns now!
Beverley @ Born to Sweat says
ahhh i can’t believe how easy this is!! i absolutely adoreeee cheesecake. I barely have it, same as you. Maybe 3 times a year at most. Can’t wait to try this
Bethany And Rachel says
yes it is! Thank you 🙂
Bethany And Rachel says
Thank you Kat! It’s a great combo 🙂
Bethany And Rachel says
Same here! I need to start eating it more because it’s delicious 🙂
Maya | Wholesome Yum says
This looks delicious! I love all the natural, healthy ingredients in it, too.
Marla says
HI Bethany & Rachel,
These sound fabulous. Cheesecake without the cheese – what a great idea. It sounds so easy to make and has such healthy ingredients. You sure are right about these sticky buns cheesecakes making a wonderful dessert for the holidays. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Kathleen - Bloggers Lifestyle says
The vegan cheesecake looks like a lovely treat,
Kathleen
Bloggers Pit Stop
Michele says
I pinned to try later- sounds delicious for all the holidays coming up!
Miz Helen says
I would love one of your Sticky Bun Cheesecake’s’ right now and thanks so much for sharing with Full Plate Thursday. Hope you had a great week and come back soon!
Miz Helen
Alexandra says
How many servings would you say this is? – looks INCREDIBLE
Kristine says
I know this is vegan (I’m not vegan) and it won’t be vegan with butter. But can I use butter instead of coconut oil? My kids are allergic to all things coconut? It looks very delicious. Thanks