Vegan Cheesecake is a creamy, indulgent dessert that proves you don’t need dairy to enjoy rich, luscious cheesecake goodness. Made with wholesome plant-based ingredients like cashews, coconut milk, and natural sweeteners, this cheesecake delivers a smooth, velvety texture and a perfect balance of tangy and sweet flavors. Whether you’re vegan, lactose-intolerant, or simply curious about healthier alternatives, this recipe offers a deliciously satisfying treat that everyone will love.
Why You’ll Love This Vegan Cheesecake
100% plant-based: Dairy-free and cruelty-free without compromising on flavor or creaminess.
Rich and creamy texture: Achieved through blended nuts and coconut milk for that classic cheesecake feel.
Naturally sweetened: Uses wholesome sweeteners like maple syrup or agave for a clean, balanced taste.
Easy to customize: Add fresh fruit, chocolate, or nuts to create your favorite flavor variations.
No baking required: Many versions are simple, fridge-set cheesecakes—perfect for hot days or quick prep.
Healthier indulgence: Lower in cholesterol and packed with nutrients compared to traditional cheesecake.
Impressively delicious: Even cheesecake lovers won’t miss the dairy with this creamy vegan alternative.
Experience the lusciousness of this Vegan Cheesecake—a guilt-free, dreamy dessert that’s perfect for any occasion!
Ingredients for Vegan Cheesecake
A luscious vegan cheesecake that’s smooth, creamy, and naturally sweetened. Here’s what you’ll need:
Raw cashews: These are the star of the show, providing a creamy base. Soaking them softens their texture, making blending a breeze.
Coconut cream: This rich ingredient adds a luscious mouthfeel. You can scoop it from a can of coconut milk for that perfect creaminess.
Maple syrup: A natural sweetener that brings a hint of caramel flavor. It’s a great alternative to refined sugars.
Lemon juice: This brightens the cheesecake, balancing the sweetness with a refreshing zing.
Vanilla extract: A must-have for that warm, comforting flavor. It elevates the overall taste of the cheesecake.
Salt: Just a pinch enhances all the flavors, making them pop.
Graham cracker crumbs: These form the crust, adding a delightful crunch. You can use store-bought or crush your own for a fresher taste.
Coconut oil: This helps bind the crust together and adds a subtle coconut flavor.
Mixed berries: Fresh or frozen, these will be cooked down into a delicious sauce to top your cheesecake.
Sugar: Adjust this based on the sweetness of your berries. It helps create that perfect sauce consistency.
Cornstarch: This thickens the berry sauce, giving it a nice texture.
Water: Just a little to help cook down the berries into a sauce.
For those looking to switch things up, you can find the exact measurements at the bottom of the article, ready for printing. Happy cooking!
How to Make Vegan Cheesecake
Creating this Vegan Cheesecake is a breeze! Follow these simple steps, and you’ll have a creamy dessert that will wow your friends and family. Let’s dive in!
Step 1: Prepare the Cashew Mixture
Start by placing your soaked cashews in a blender or food processor. Add the coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend everything together until it’s smooth and creamy. You want a texture that’s velvety, not grainy. If it’s too thick, add a splash of water to help it along. This mixture is the heart of your vegan cheesecake!
Step 2: Make the Crust
In a separate bowl, combine the graham cracker crumbs with the melted coconut oil. Mix until the crumbs are evenly coated. This will create a deliciously crunchy crust. Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s packed tightly so it holds together when you slice the cheesecake. A solid crust is key to a great dessert!
Step 3: Assemble the Cheesecake
Now it’s time to bring it all together! Pour the creamy cashew mixture over the crust in the springform pan. Use a spatula to smooth the top, making it look as good as it tastes. Once that’s done, pop it in the refrigerator for at least 4 hours. This chilling time allows the cheesecake to set perfectly, giving you that delightful slice later on.
Step 4: Prepare the Berry Sauce
While your cheesecake is chilling, let’s whip up the berry sauce. In a small saucepan, combine the mixed berries, sugar, cornstarch, and water. Cook over medium heat, stirring gently. You’ll see the berries start to break down and release their juices. After about 5-7 minutes, the sauce will thicken. Remove it from the heat and let it cool. This sauce adds a burst of flavor to your cheesecake!
Step 5: Serve and Enjoy
Once your cheesecake has set, carefully remove it from the springform pan. Slice it into pieces, and don’t forget to top each slice with that luscious berry sauce. The combination of creamy cheesecake and fruity sauce is simply irresistible. Enjoy every bite, and watch as your friends and family rave about this vegan delight!
Tips for Success
Soak cashews for at least 4 hours to achieve a creamy texture.
Use full-fat coconut cream for the richest flavor.
Adjust the sweetness of the berry sauce based on your taste preferences.
Let the cheesecake chill overnight for the best results.
For a firmer texture, add a bit more cornstarch to the berry sauce.
Equipment Needed
Blender or Food Processor: Essential for creating that smooth cashew mixture. A hand mixer can work in a pinch.
9-inch Springform Pan: Perfect for easy removal of your cheesecake. If you don’t have one, a regular pie dish will do.
Small Saucepan: Needed for making the berry sauce. A skillet can also work if it has high enough sides.
Variations
Chocolate Vegan Cheesecake: Add 2 tablespoons of cocoa powder to the cashew mixture for a rich chocolate flavor.
Nut-Free Option: Substitute cashews with silken tofu for a creamy texture without nuts.
Fruit Swirls: Blend in pureed fruits like mango or banana into the cashew mixture for a fruity twist.
Spiced Version: Add a pinch of cinnamon or nutmeg to the cashew mixture for a warm, spiced flavor.
Gluten-Free Crust: Use gluten-free graham crackers or ground almonds for the crust to keep it gluten-free.
Serving Suggestions
Pair with a dollop of coconut whipped cream for extra creaminess.
Serve alongside fresh fruit like strawberries or raspberries for a colorful plate.
Complement with a cup of herbal tea or a refreshing iced coffee.
Garnish with mint leaves for a pop of color and freshness.
Present on a beautiful cake stand to impress your guests.
FAQs about Vegan Cheesecake
As you embark on your journey to create this Vegan Cheesecake, you might have a few questions. Here are some common queries that can help you along the way:
Can I use other nuts instead of cashews?
Absolutely! While cashews provide a creamy texture, you can experiment with soaked almonds or macadamia nuts. Just keep in mind that the flavor and texture may vary slightly.
How long does the cheesecake last in the fridge?
This Vegan Cheesecake can last up to a week in the fridge when stored in an airtight container. Just make sure to keep it covered to maintain its freshness!
Can I freeze the cheesecake?
Yes, you can freeze it! Just slice it into pieces and wrap each slice tightly in plastic wrap. It can last up to 2 months in the freezer. Thaw it in the fridge before serving for the best texture.
What can I use instead of coconut cream?
If you’re not a fan of coconut, you can substitute coconut cream with silken tofu or a dairy-free cream cheese. Both options will still give you a deliciously creamy cheesecake.
Is this cheesecake suitable for kids?
Definitely! This Vegan Cheesecake is a kid-friendly dessert. It’s free from dairy and eggs, making it a healthier option that kids will love, especially with the berry sauce on top!
Final Thoughts
Creating this Vegan Cheesecake is more than just whipping up a dessert; it’s about sharing joy and indulgence with those you love. Each slice is a testament to how delicious plant-based can be, proving that you don’t need dairy to enjoy a rich, creamy treat. The vibrant berry sauce adds a burst of color and flavor, making it a feast for the eyes as well as the palate. Whether it’s a special occasion or a simple weeknight treat, this cheesecake brings smiles and satisfaction. So, gather your ingredients and let the magic unfold in your kitchen!
2 tablespoons sugar (adjust based on berry sweetness)
1 tablespoon cornstarch
1 tablespoon water
Instructions
In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
In a separate bowl, mix the graham cracker crumbs and melted coconut oil until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Pour the cashew mixture over the crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
While the cheesecake is chilling, prepare the berry sauce. In a small saucepan, combine the mixed berries, sugar, cornstarch, and water. Cook over medium heat, stirring gently until the berries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let cool.
Once the cheesecake is set, remove it from the springform pan and slice it into pieces. Serve each slice topped with the berry sauce.
Notes
For a chocolate twist, add 2 tablespoons of cocoa powder to the cashew mixture before blending.
For a nut-free option, substitute the cashews with silken tofu.
