The Ultimate Vegan Cheesecake Recipe You Need to Try

 A rich, creamy cheesecake that’s entirely vegan? Yes, it’s possible! Vegan cheesecake has taken the dessert world by storm, proving you don’t need dairy to create a delightful, indulgent treat that’s completely plant-based. Whether you’re vegan, lactose-intolerant, or simply looking for a healthier dessert option, this recipe will hit the sweet spot.

This easy-to-follow recipe includes simple, wholesome ingredients and a few insider tricks to get that classic cheesecake texture—without compromising flavor. Say goodbye to boring desserts and hello to a vegan cheesecake that’s a showstopper at any gathering!

Why You’ll Love This Vegan Cheesecake

• 100% Plant-Based – Perfect for vegans, vegetarians, or anyone avoiding dairy.
• Creamy and Decadent – Achieves a silky texture rivaling traditional cheesecake.
• Customizable – Add your favorite toppings like fresh berries, chocolate drizzle, or nuts.
• Easy Prep – Straightforward steps with no complicated techniques.

Ingredients

To make this delicious vegan cheesecake, you’ll need the following:

For the crust:

• 1 ½ cups graham cracker crumbs (use vegan-friendly brands)
• 4 tablespoons coconut oil, melted
• 2 tablespoons maple syrup

For the filling:

• 1 ½ cups raw cashews, soaked for at least 4–6 hours or overnight (quick tip later!)
• 1 ¼ cups plant-based cream cheese (e.g., almond or soy-based cream cheese)
• ½ cup coconut cream (the thick part from a chilled can of full-fat coconut milk)
• ½ cup maple syrup (or agave for a slightly lighter taste)
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 2 tablespoons corn starch or arrowroot powder

Topping ideas (optional):

• Fresh strawberries or raspberries
• Vegan chocolate ganache
• Crushed nuts or toasted coconut flakes

Instructions

Step 1: Prep Your Ingredients

• Start by soaking the cashews in hot water for at least 4 hours. For a quicker option, boil them for 15 minutes until they soften.
• If using canned coconut milk for the coconut cream, chill the can overnight and scoop out only the solid part.

Step 2: Make the Crust

1. Preheat your oven to 350°F (175°C).
2. Combine the graham cracker crumbs, melted coconut oil, and maple syrup in a mixing bowl. Stir until the mixture is crumbly but holds together when pressed.
3. Press the mixture evenly into the base of a 9-inch springform pan, creating a firm layer. Use the back of a spoon to smooth it out.
4. Bake the crust for 8–10 minutes, then set it aside to cool.

Step 3: Create the Cheesecake Filling

1. Drain the soaked cashews and add them to a high-speed blender or food processor.
2. Add the plant-based cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, and corn starch. Blend on high until the mixture is completely smooth and creamy. This may take 2–4 minutes depending on your blender.
3. Taste the filling and adjust sweetness or tartness with additional syrup or lemon juice as needed.

Step 4: Assemble & Bake

1. Pour the creamy filling over the cooled crust, using a spatula to spread it evenly.
2. Tap the pan lightly on the counter to release any air bubbles.
3. Bake the cheesecake at 325°F (160°C) for 45–50 minutes, or until the edges are slightly set and the center still jiggles slightly.
4. Turn off the oven and leave the cheesecake inside with the door cracked open for about 15 minutes. This helps prevent cracking.

Step 5: Chill & Serve

1. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to fully set.
2. Once chilled, carefully remove the springform pan and transfer the cheesecake to a serving plate.
3. Decorate with your choice of toppings—fresh fruit, chocolate drizzle, or a sprinkle of nuts.

Tips for Success

• Blending Tip: A high-speed blender works best to achieve that silky smooth filling. Scrape down the sides as needed!
• Room Temperature Ingredients: Make sure your plant-based cream cheese is at room temperature for easier blending.
• Substitutions: If you prefer a nut-free alternative, swap out cashews for silken tofu.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months—just thaw in the fridge before serving.

The Verdict? Pure Dessert Bliss

There you have it—your ultimate guide to making vegan cheesecake. Creamy, luxurious, and surprisingly simple, this dessert proves that plant-based eating is anything but boring. Serve it at your next dinner party, or treat yourself to a slice after a long day. Trust us, nobody will believe it’s vegan!

Now it’s your turn! Want more vegan dessert ideas? Leave a comment or connect with us for more recipes. Share your creations on social media with the hashtag #VeganCheesecake so we can see your masterpiece!