Vegan Cheesecakes

Cheesecake holds a special place in dessert lovers' hearts, including mine.

I still remember the first time I tasted a creamy, dreamy slice it felt like an edible hug. But as I transitioned to a plant-based lifestyle, I missed this dessert deeply.

Enter vegan cheesecakes, the guilt-free, cruelty-free, and oh-so-delicious alternative!

Why This Vegan Cheesecake Recipe Stands Out

This recipe is not your average vegan cheesecake it’s the perfect blend of simplicity and indulgence.

With no fancy gadgets or exotic ingredients, it’s accessible to everyone.

Plus, it’s versatile! You can adapt the flavors to suit your taste, whether you’re a fan of tangy lemon, sweet berries, or rich chocolate.

Cheesecake Around the World

Did you know the Japanese enjoy a fluffier version of cheesecake called Rare Cheesecake, while Italians use ricotta in their creamy creations?

Vegan cheesecakes embrace this global diversity with endless variations, all without dairy or eggs!

A Brief Look at Cheesecake History

Cheesecake dates back to ancient Greece, where athletes ate it as a source of energy.

Romans later adapted the recipe, and it evolved over centuries into the creamy dessert we know today.

Vegan cheesecakes honor this rich history by offering a modern, plant-based twist.

Ingredients You’ll Need

Crust Ingredients

1 ½ cups vegan graham cracker crumbs (or crushed digestive biscuits)
¼ cup coconut oil or vegan butter, melted
2 tablespoons maple syrup

Cheesecake Filling

2 cups raw cashews (soaked for 4-6 hours or boiled for 20 minutes)
1 can full-fat coconut milk (use the thick cream portion)
½ cup maple syrup or agave syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ tsp salt

Frosting or Topping Options

Fresh fruit (strawberries, blueberries, mango slices)
Chocolate ganache (melted vegan chocolate + coconut cream)
Swirls of fruit coulis or jam

DOWNLOAD FREE RECIPE CARD

How to Make Vegan Cheesecake

Step 1: Preheat Your Oven

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Prepare the Crust

In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Step 3: Blend the Filling

Drain the soaked cashews and place them in a high-speed blender or food processor. Add coconut cream, maple syrup, lemon juice, cornstarch, vanilla extract, and salt. Blend until completely smooth. Scrape down the sides as needed to ensure an even texture.

Taste the filling and adjust the sweetness or tanginess by adding more maple syrup or lemon juice, if desired.

Step 4: Assemble the Cheesecake

Pour the filling into the crust and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.

Step 5: Bake the Cheesecake

Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are slightly golden and the center looks set but slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour. This prevents cracking.

Step 6: Chill and Serve

Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to fully set.

Add your desired toppings before serving.

DOWNLOAD FREE RECIPE CARD

Can I use another nut instead of cashews?

Yes! Macadamia nuts or blanched almonds can work, but they may alter the flavor slightly.

Do I need a springform pan?

While a springform pan makes removal easier, you can use a regular cake pan lined with parchment paper.

How do I make it nut-free?

Substitute the cashews with silken tofu or a mix of coconut cream and vegan cream cheese for a nut-free version.

Why does my cheesecake crack?

Cracking can occur if the cheesecake cools too quickly or if the batter is over-mixed. Cooling it gradually in the oven helps prevent this.

Tips for Best Cheesecake

Use a High-Speed Blender: A powerful blender ensures a silky-smooth filling.
Don’t Skip Soaking the Cashews: This step is essential for achieving a creamy texture.
Chill Properly: Allow adequate freezing time for the cheesecake to set perfectly.
Room Temperature Toppings: Add toppings only after the cheesecake has thawed slightly to prevent cracking.

Storage Options

Refrigerator: Store leftover cheesecake in an airtight container for up to 5 days.

Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.

Happy baking!

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