Vegan Cheesecake
Looking for a luscious, creamy, and indulgent cheesecake without any dairy or eggs? This Vegan Cheesecake delivers all the classic flavor and texture you love—with 100% plant-based ingredients. Smooth, rich, and perfectly sweet, this no-bake vegan dessert is ideal for holidays, parties, or just a well-deserved treat.
Why You’ll Love This Vegan Cheesecake
No baking required
100% dairy-free, egg-free, and gluten-free optional
Rich and creamy texture like traditional cheesecake
Perfect for make-ahead entertaining
Easily customizable with toppings like berries, chocolate, or caramel
Ingredients You’ll Need
For the crust:
1 ½ cups vegan graham cracker crumbs or almond flour
1/4 cup melted coconut oil or vegan butter
2 tbsp maple syrup or agave
For the filling:
1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)
1/2 cup coconut cream (from chilled can)
1/3 cup lemon juice
1/3 cup maple syrup
1/4 cup melted coconut oil
2 tsp vanilla extract
Pinch of salt
How to Make Vegan Cheesecake
1. Prepare the Crust
In a bowl, mix the crust ingredients until crumbly. Press the mixture into the base of a springform pan (lined with parchment paper). Chill in the freezer while you prepare the filling.
2. Blend the Filling
Drain the soaked cashews. In a high-speed blender or food processor, blend all filling ingredients until ultra-smooth and creamy.
3. Pour & Freeze
Pour the filling over the chilled crust. Smooth the top with a spatula and tap the pan to release air bubbles. Freeze for at least 4–6 hours or until firm.
4. Serve & Enjoy
Before serving, let the cheesecake sit at room temperature for 10–15 minutes to soften slightly. Add toppings like fresh berries, fruit compote, or melted chocolate.
Optional Topping Ideas
Mixed berries & mint leaves
Vegan chocolate ganache
Caramel drizzle & sea salt
Mango or passionfruit puree
Crushed nuts or shredded coconut
Storage Tips
Keep the cheesecake in the freezer, covered tightly, for up to 2 weeks. For best texture, let it thaw slightly before slicing.
Final Thoughts
This Vegan Cheesecake is a no-fail dessert that will wow even the most skeptical cheesecake lovers. It’s rich, silky, and satisfies every dessert craving—all while staying completely plant-based. Whether it’s for a special occasion or a weeknight indulgence, this recipe is a must-try!
Vegan Cheesecake
Ingredients
- For the crust:
- 1 cup almonds or walnuts
- 1 cup pitted dates softened if needed
- ¼ tsp salt
- For the filling:
- 1 ½ cups raw cashews soaked 4–6 hrs or overnight
- ½ cup full-fat coconut milk
- ⅓ cup maple syrup
- ¼ cup coconut oil melted
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the crust:
- In a food processor, blend nuts, dates, and salt until sticky and crumbly. Press into the bottom of a lined 7- or 8-inch springform pan to form an even crust. Place in freezer while making filling.
- Blend the filling:
- Drain soaked cashews and add to a blender along with coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, and salt. Blend until completely smooth and creamy.
- Assemble:
- Pour filling over the prepared crust and smooth the top with a spatula.
- Freeze:
- Freeze the cheesecake for at least 4 hours or until firm.
- Serve:
- Let thaw at room temperature for 10–15 minutes before slicing. Garnish with berries, lemon zest, or vegan chocolate drizzle if desired.
