Vegan Cheesecake
This creamy, dairy-free Vegan Cheesecake has all the richness of a classic cheesecake—without the eggs or cream cheese! It features a smooth, cashew-based filling over a nutty date crust and is perfect for any occasion, from dinner parties to holidays.
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.
Notes
Use a high-speed blender for the creamiest texture.
To soften dates quickly, soak them in hot water for 10 minutes and drain.
Store in the freezer for up to 2 weeks, tightly covered.
You can replace almonds with pecans or cashews for the crust if preferred.