Vegan cheesecake tarts

Vegan cheesecake tarts, which are easy to make, gluten-free, refined sugar-free, nut-free, and 100% plant-based. The recipe requires no baking. A creamy and delicious dessert which is ready in no time

Course Dessert
Prep Time 20 minutes
Cook/Chill Time 40 minutes
Total Time 1 hour
Servings 6
Author Ela



  • 200 g dates
  • 1/2 cup whole flax seeds or any other nuts/seeds of choice (80 g)
  • 2 tbsp sunflower seed butter or any seed/nut- butter of choice (40 g)
  • 3 tbsp cocoa powder
  • 1 tbsp raw agave syrup or maple syrup (20 g)
  • 3/4 tsp vanilla extract

Cream filling:

  • 260 g silken tofu or regular tofu
  • 1/3 cup coconut milk canned (80 ml)
  • 4 tbsp raw agave syrup or maple syrup (80 g)
  • 1 1/2 tbsp coconut oil melted (21 g)
  • Juice of half a lemon
  • 1 tsp vanilla extract


  1. Grind the flax seeds in a coffee grinder (or food processor) until they turn into a powder. You can also use 80 g of store-bought GROUND flax seeds but make sure the flax meal is fresh

  2. Blend the ingredients for the crust in your food processor until the dough gets crumbly and sticks together when you press it between your fingers

  3. Spread the crust evenly in six 4-inch tart pans, set aside

  4. Now blend all ingredients for the cream filling in your food processor or high-speed blender until it's smooth and creamy

  5. Spread the cream filling onto the crust and add your favorite toppings (e.g. blueberries or other fruits, chocolate chunks or some nut/seed butter). Put the tart pans in the freezer for about half an hour to one hour to set

  6. Let the vegan cheesecake tarts thaw before you enjoy them. Store leftovers in the freezer