Introduction
Creamy, dreamy, and completely dairy-free! 🍰💚 This Vegan Cheesecake is proof that you can enjoy all the indulgence of a classic dessert — without the cheese, eggs, or guilt. Smooth cashew filling, buttery crust, and a hint of tang make every bite rich and irresistible.
Vegan desserts have skyrocketed in popularity — searches for “no-bake vegan cheesecake” have increased by over 70% in the past year. Whether you’re plant-based or simply love wholesome desserts, this recipe gives you a cheesecake experience that’s deliciously creamy and 100% vegan-approved!
Ingredients List
For the Crust:
- 1 ½ cups vegan graham cracker crumbs or crushed digestive biscuits
- ¼ cup coconut oil or vegan butter, melted
- 2 tbsp maple syrup or agave nectar
For the Filling:
- 1 ½ cups raw cashews, soaked for at least 4 hours (or overnight)
- ½ cup coconut cream (from the top of a chilled can)
- ¼ cup lemon juice
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
For the Topping (Optional):
- Fresh berries, lemon zest, or berry compote
Timing
⏱ Prep Time: 20 minutes
❄️ Chill Time: 4–6 hours
🍽️ Total Time: 6 hours 20 minutes
👨👩👧👦 Servings: 8–10 slices
Step-by-Step Instructions
Step 1: Prepare the Crust
In a bowl, mix crushed graham crackers, melted coconut oil, and maple syrup until well combined.
Press the mixture firmly into the bottom of a springform pan (8-inch) lined with parchment paper.
Place in the freezer while you make the filling.
Step 2: Make the Cheesecake Filling
Drain and rinse the soaked cashews. Add them to a high-speed blender along with coconut cream, lemon juice, melted coconut oil, maple syrup, vanilla, and sea salt.
Blend until completely smooth and creamy — this may take 1–2 minutes, scraping sides as needed.
Step 3: Assemble and Freeze
Pour the creamy mixture over the prepared crust and smooth the top with a spatula.
Freeze for at least 4–6 hours, or until firm and set.
Step 4: Serve
Before serving, let the cheesecake thaw at room temperature for 15–20 minutes for the perfect texture.
Top with fresh berries, lemon zest, or your favorite fruit compote.
Nutritional Information
| Nutrient | Amount (per slice) |
|---|---|
| Calories | 360 kcal |
| Protein | 6 g |
| Fat | 26 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Sugar | 17 g |
💡 Insight: This cheesecake is rich in healthy fats from cashews and coconut, naturally sweetened with maple syrup, and free of refined sugars or dairy.
Healthier Alternatives for the Recipe
- Swap maple syrup for date syrup or stevia for a lower-sugar version.
- Use light coconut milk for fewer calories.
- Add chia seeds or oats to the crust for more fiber.
- For a nut-free version, replace cashews with silken tofu or sunflower seed butter.
Serving Suggestions
- Serve chilled with fresh strawberries or raspberry coulis.
- Add a drizzle of dark chocolate for an elegant twist.
- Pair with espresso or herbal tea for a balanced dessert moment.
- Turn leftovers into mini cheesecake cups for portion control.
Common Mistakes to Avoid
- ❌ Skipping the soak: Cashews must be soft to achieve a creamy texture.
- ❌ Using too much liquid: It can make the cheesecake icy. Stick to exact measurements.
- ❌ Overblending: Heat from the blender can separate the oils — blend just until smooth.
- ❌ Serving frozen solid: Always thaw slightly before slicing.
Storing Tips for the Recipe
- Refrigerate: Keeps well for up to 5 days.
- Freeze: Store slices for up to 1 month; thaw before serving.
- Meal Prep Tip: Make individual portions in muffin tins for quick grab-and-go treats.
Conclusion
This Vegan Cheesecake is a creamy, dreamy dessert that’s as indulgent as the real thing — but kinder to your body and the planet. With a luscious cashew base and no baking required, it’s the ultimate guilt-free treat for any occasion.
👉 Try it today and tag #SarapCook to show off your delicious, plant-powered creation!
FAQs
Q1: Can I make this without a blender?
A food processor works, but the texture will be slightly less smooth.
Q2: How do I make it chocolate-flavored?
Add 2 tbsp cocoa powder and reduce lemon juice slightly for balance.
Q3: Can I bake this cheesecake?
This version is no-bake, but you can bake at 325°F (160°C) for 30 minutes for a denser texture.
Q4: Can I use almonds instead of cashews?
Not recommended — almonds won’t blend as smoothly. Stick to cashews or silken tofu.
Q5: What makes this taste like real cheesecake?
The combo of lemon juice (for tang), coconut cream (for richness), and vanilla perfectly mimics classic cheesecake flavor!
