Creamy Raw Vegan Ube Cheesecake (Gluten-Free & SOS-Free)

If you’re looking for a show-stopping dessert that aligns with your whole-food, plant-based, salt-oil-sugar-free lifestyle, this one’s for you.

With its dreamy purple hue and creamy texture, this raw vegan ube cheesecake is just as beautiful as it is nourishing. The best part? It’s made entirely from whole ingredients—no refined sugar, no oil, no salt, and 100% guilt-free indulgence. Sweetened only with Medjool dates and packed with vibrant antioxidants from ube and cashews, it’s a clean dessert that doesn’t cut corners on flavor or flair.

Whether you’re hosting a special dinner, celebrating with friends, or just treating yourself, this cheesecake proves that healthy eating can be absolutely divine.

Ingredients

For the Crust:

• 1 cup raw almonds (or walnuts)

• 1/2 cup shredded unsweetened coconut

• 8 Medjool dates, pitted

• 1/2 tsp cinnamon

For the Filling:

• 1 1/2 cups raw cashews (soaked 4–6 hrs)

• 1/2 cup steamed or raw organic ube

• 1/2 cup coconut milk or homemade nut milk

• 1/4 cup coconut butter or raw cacao butter

• 4–5 Medjool dates

• 1 tbsp lemon juice

• 1 tsp vanilla extract (alcohol-free)

Optional Add-ins:

• 1/4 tsp cardamom

• 1/2 tsp cinnamon

• 1/4 tsp ginger powder

Topping:

• Fresh organic strawberries

• Optional: shredded coconut or freeze-dried berry dust

Instructions

1. Crust: Blend almonds, coconut, and cinnamon in a food processor. Add dates and pulse until sticky. Press into the base of a springform pan and chill.

2. Filling: Blend soaked cashews, ube, coconut milk, lemon juice, vanilla, and dates until creamy. Add melted coconut butter and blend again.

3. Assemble: Pour filling onto crust, smooth the top, and freeze 4–6 hours.

4. Serve: Let thaw 10–15 minutes. Top with strawberries and serve!

Why You’ll Love It

• Packed with antioxidants and healthy fats

• No refined sugar, oil, or salt

• Naturally sweet and beautifully vibrant

• Impressive presentation, perfect for guests

Craving a slice yet?
Try this vibrant SOS-free cheesecake and tag us on social media @TheNaturalLifeReset with your creation! Want more WFPB SOS-Free desserts? Sign up for our newsletter to get exclusive recipes delivered straight to your inbox!

Nutrition Facts (Per Slice)

• Calories: 519

• Total Fat: 35.7g

  • Saturated Fat: ~18–22g (from coconut/cashew content)

• Total Carbohydrates: 47.9g

  • Dietary Fiber: 8.4g

  • Natural Sugars: ~28–32g (from dates, ube, coconut)

• Protein: 10.5g

• Cholesterol: 0mg (100% plant-based)

• Sodium: 0mg (SOS-free)

• Calcium: ~5–6% DV

• Iron: ~15–18% DV

• Potassium: ~450–500mg

Highlights

✅ Whole-food plant-based
✅ Salt-free, oil-free, sugar-free (SOS-free)
✅ No cholesterol
✅ High in fiber and healthy fats
✅ Packed with antioxidants from ube and dates
✅ Naturally sweetened (no syrups or concentrates)

Optional Purple Ube Cashew Icing

Ingredients:

• 1/2 cup raw cashews (soaked 2–4 hours, drained)

• 1/4 cup full-fat canned coconut milk or unsweetened soy milk

• 2–3 Medjool dates (pitted)

• 1 tsp alcohol-free vanilla extract

• 1 tbsp lemon juice

• 1–2 tsp pure ube powder (adjust for desired color and flavor)

• Optional: 1 tbsp cooked white sweet potato or cauliflower for fluffiness

Instructions:

1. Blend all ingredients in a high-speed blender until completely smooth and creamy.

2. Chill in the fridge for 30–60 minutes to let it firm up and thicken.

3. Once your cheesecake is set and ready to serve, gently spread or pipe the icing over the top for a stunning purple finish.