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Learn how to make healthy dessert for Easter that is gluten-free and oil-free vegan cheesecake.

Healthy Dessert for Easter: Vegan Cheesecake

Learn how to make a delicious and healthy dessert for Easter. That is a gluten-free, oil-free and refined sugar free vegan cheesecake.

What I love about this recipe:

  • Healthy version of my childhood Easter pascha.
  • Made of wholesome ingredients.
  • Keeps well in the fridge.

My healthy dessert for Easter is vegan and plant-based, flourless, oil-free, low glycemic, peanut-free, soy-free, and suitable on vegan Candida diet (replace cashews with almonds).

Learn how to make healthy dessert for Easter that is gluten-free and oil-free vegan cheesecake.

Healthy Dessert for Easter: Vegan Cheesecake

Learn how easy it is to make a vegan Easter cheesecake with wholesome and low glycemic plant-based ingredients!

The Ingredients

The main components in this vegan cheesecake are raw cashews and raw buckwheat groats. The latter is nor replaceable, but you can substitute cashews with peeled raw almonds. You can easily peel the almonds after you’ve soaked them in water for 8-12 hours.

Raw buckwheat is one of my favourite ingredients to use for healthy raw desserts as well as for wholesome plant-based baking and bread making.

Next, let’s add some more creaminess with coconut butter. By the way, you can easily make it at home by processing shredded coconut in a food processor. Alternatively, use thick coconut cream instead.

For the liquid we’re adding a bit of plant milk. I went for unsweetened oat milk. However, you may choose almond milk, soy milk, rice milk, or cashew milk.

The binding agent in this recipe is psylllium husks mixed with some water. I must admit I love psyllium as a binder as it leaves a perfect consistency.

Now, let’s add some lemon juice and Himalayan salt to enhance the flavours.

The Sweetener

I chose to sweeten this healthy dessert for Easter with erythritol because of its low glycemic load. You may use both granulated and powdered version i.e., 3 tablespoons of the former and 5 tablespoons the latter.

However, you may opt for any preferred sweetener e.g., xylitol, coconut sugar, date sugar, or raw cane sugar. Should you lean toward a liquid sweetener like date syrup, date paste, maple syrup, or agave syrup, you may need to decrease the amount of plant milk in this recipe.

Finally comes chopped dark chocolate which makes this dessert decadent. You may also use small dark chocolate drops. If you want to make this recipe as wholesome as possible, use chopped cacao liquor, which basically is paste made of raw cacao beans.

Optionally, add some chopped dried fruits and/or berries. For example, dates, prunes, apricots, raisins, or goji berries.

Learn how to make healthy dessert for Easter that is gluten-free and oil-free vegan cheesecake.
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The Process

Start by soaking raw buckwheat and cashews separately in filtered water. Cashews require about 2 hours and buckwheat 6-8 hours. If you’re in a hurry, a 2-hour quick soak will do for buckwheat as well. It’s just that you won’t get as much benefits that soaking offers.

Should you be willing to take a step further, let the buckwheat sprout a bit. This will offer even further health benefits and lowers the glycemic load of buckwheat. Learn how to sprout buckwheat.

In a separate bowl, mix together psyllium husks and water and let it sit until the husks have soaked in all the liquid.

Once the cashews and buckwheat are soaked, rinse and drain them well and then add into a food processor along with all the other ingredients (except chopped dark chocolate), including the water and psyllium mixture.

Next, process until you have a homogeneous batter and finally, mix in chopped dark chocolate.

Now, take a bigger ceramic dessert bowl (about 600ml) and line it with cling film. Alternatively, you may use a cheesecloth, in which case a glass bowl will be fine as well. The reason is that cling film would stick to glass and you wouldn’t be able to remove the cake later.

Transfer the batter into the bowl and spread it out evenly. Cover the bowl with a lid, a small plate, or use some more cling film and place the cake in the fridge for at least an hour.

When the cake is all firmed up, put a plate on top of the bowl, flip it upside down, and lift the bowl up. The cheesecake will stay on the plate. Slice it up and enjoy!

How to Store This Healthy Dessert for Easter

This vegan cheesecake stores well in the fridge for up to a week. Make sure you put it into an airtight container though.

How to Serve

Serve this cheesecake as is or compliment with:

Learn how to make healthy dessert for Easter that is gluten-free and oil-free vegan cheesecake.

Make sure you check out my other vegan Easter cheesecake recipes:

In addition, I’m sure you don’t want to miss my 15 Irresistible and Healthy Sweet Vegan Easter Recipes.

In case you’re a visual learner, watch the below video where I make this healthy dessert for Easter along with gluten-free pizza rolls:

https://youtu.be/fKst1fH02IQ
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Learn how to make healthy dessert for Easter that is gluten-free and oil-free vegan cheesecake.

Healthy Dessert for Easter: Vegan Cheesecake


  • Author: Nele Liivlaid
  • Total Time: 7h 10min
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Learn how to make a delicious and healthy dessert for Easter. That is a gluten-free, oil-free and refined sugar free vegan cheesecake.

Soaking time: 6-8 hours
Cooling time: 1 hour


Ingredients

Scale

Instructions

  1. Start by soaking raw buckwheat and cashews separately in filtered water. Cashews require about 2 hours and buckwheat 6-8 hours. If you’re in a hurry, a 2-hour quick soak will do for buckwheat as well. It’s just that you won’t get as much benefits that soaking offers.
  2. In a separate bowl, mix together psyllium husks and water and let it sit until the husks have soaked in all the liquid.
  3. Once the cashews and buckwheat are soaked, rinse and drain them well and then add into a food processor along with all the other ingredients (except chopped dark chocolate), including the water and psyllium mixture.
  4. Next, process until you have a homogeneous batter and finally, mix in chopped dark chocolate.
  5. Now, take a bigger ceramic dessert bowl (about 600ml) and line it with cling film. Alternatively, you may use a cheesecloth, in which case a glass bowl will be fine as well. The reason is that cling film would stick to glass and you wouldn’t be able to remove the cake later.
  6. Transfer the batter into the bowl and spread it out evenly. Cover the bowl with a lid, a small plate, or use some more cling film and place the cake in the fridge for at least an hour.
  7. When the cake is all firmed up, put a plate on top of the bowl, flip it upside down, and lift the bowl up. The cheesecake will stay on the plate. Slice it up and enjoy!

Notes

Should you be willing to take a step further, let the buckwheat sprout a bit. This will offer even further health benefits and lowers the glycemic load of buckwheat. Learn how to sprout buckwheat.

Feel free to use oat milk, almond milk, soy milk, or rice milk.

Nutrition is given with date sugar and cacao liquor.

  • Prep Time: 10 minutes
  • Category: Desserts
  • Method: Raw

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 279 kcal
  • Sodium: 103mg
  • Fat: 17.2g
  • Saturated Fat: 7.2g
  • Carbohydrates: 28.6g
  • Fiber: 5.8g
  • Protein: 7.4g

Keywords: easter, cheesecake, raw

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Learn how to make healthy dessert for Easter that is gluten-free and oil-free vegan cheesecake.

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