Name: Vegan Cheesecake
Prep time: 10 min
Cook time: PT-487081H56M31S
Total time: 4 h 20 min
Cuisine: Vegan
Ingredients: For the crust:; 1 1/2 cups walnuts or almonds (or a combination); 1 cup medjool dates (pitted); 1/4 cup shredded coconut (optional); 1/4 tsp salt; For the filling: 2 cups raw cashews (soaked for 4-6 hours or overnight); 1 cup canned full-fat coconut milk; 1/4 cup vegan cream cheese; 1/4 cup maple syrup or agave syrup; 1/4 cup lemon juice; 1 tsp vanilla extract; 1/4 tsp salt

Why You’ll Love This Recipe

Vegan cheesecake is just as delicious as the traditional version, offering a creamy filling with a tangy sweetness, all without the use of animal products. Made with plant-based ingredients like cashews, coconut milk, and vegan cream cheese, this cheesecake is rich and creamy, with a slight tang that perfectly mimics the texture and taste of its dairy counterpart. The crust is a crunchy, buttery blend of nuts and dates, creating a delightful contrast to the smooth filling. Whether you’re vegan or not, this cheesecake will quickly become a favorite go-to dessert for any occasion.

Ingredients

For the crust:

1 1/2 cups walnuts or almonds (or a combination)
1 cup medjool dates (pitted)
1/4 cup shredded coconut (optional)
1/4 tsp salt

For the filling:

2 cups raw cashews (soaked for 4-6 hours or overnight)
1 cup canned full-fat coconut milk
1/4 cup vegan cream cheese
1/4 cup maple syrup or agave syrup
1/4 cup lemon juice
1 tsp vanilla extract
1/4 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a food processor, pulse the walnuts (or almonds) and dates until they form a crumbly mixture that sticks together when pressed. Add the shredded coconut (if using) and salt, then pulse a few more times to combine.
Press the crust mixture into the bottom of a 9-inch springform pan, using the back of a spoon to compact it evenly. Place the pan in the freezer while you prepare the filling.
Prepare the filling: Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the soaked cashews, coconut milk, vegan cream cheese, maple syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
Pour the filling into the prepared crust and smooth it out with a spatula.
Place the cheesecake in the freezer for at least 4 hours, or until the filling is firm.
Once firm, remove from the freezer and let it sit at room temperature for 10-15 minutes before serving. You can top the cheesecake with fresh fruit, fruit compote, or a drizzle of chocolate sauce for extra flavor.

Servings and Timing

Servings: 8-10 slices
Prep Time: 10 minutes (plus soaking time for cashews)
Cook Time: No baking required
Freezing Time: 4-6 hours
Total Time: 4 hours 20 minutes (including freezing)

Variations

Fruit Topping: Top your cheesecake with fresh berries, mango, or a fruit compote for a colorful, refreshing touch.
Chocolate Layer: Add a layer of melted vegan chocolate on top of the cheesecake before freezing for a rich, chocolatey twist.
Flavored Crust: For a different flavor profile, try adding some cacao powder or cinnamon to the crust for a warm spice or chocolatey note.
Chocolate Ganache: For a more decadent dessert, pour a layer of vegan chocolate ganache over the top of the cheesecake before serving.

Storage/Reheating

Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it for a longer period, you can store it in the freezer for up to 3 months.
Reheating: Since this cheesecake is served cold, there’s no need to reheat it. Let it sit at room temperature for 10-15 minutes before serving to soften it slightly for easier slicing.

FAQs

1. Can I make this cheesecake without a springform pan?

Yes, you can use any type of pan, but a springform pan allows for easy removal. If you use a regular pan, you might want to line it with parchment paper for easy removal.

2. How can I make the filling extra creamy?

For an even creamier texture, blend the filling ingredients in a high-speed blender, like a Vitamix, and make sure the cashews are soaked properly for at least 4 hours. The creaminess of the coconut milk also helps.

3. Can I use other nuts for the crust?

Yes! You can use other nuts like pecans, almonds, or even hazelnuts for the crust. The flavor will change depending on which nuts you use, but it will still taste delicious.

4. Is there a way to make this cheesecake nut-free?

If you need a nut-free version, you can substitute the cashews with silken tofu or use a combination of sunflower seeds and coconut cream for the filling. Keep in mind that the texture might differ slightly.

5. Can I make this cheesecake without coconut milk?

Yes, you can substitute coconut milk with another plant-based milk like almond milk or soy milk, but the flavor and texture might not be as rich. Consider adding a bit more vegan cream cheese or coconut cream to compensate.

6. Can I add chocolate to the filling?

Absolutely! You can melt vegan chocolate and blend it into the filling for a chocolate cheesecake version. Just be sure to reduce the amount of maple syrup slightly to avoid it being too sweet.

7. Can I make the crust ahead of time?

Yes, you can prepare the crust in advance and store it in the freezer until you’re ready to assemble the cheesecake. Just make sure to press it firmly into the pan so it holds together when frozen.

8. Is this cheesecake suitable for gluten-free diets?

Yes, this vegan cheesecake is naturally gluten-free, as it doesn’t use any gluten-containing ingredients in the crust or filling.

9. How long does it take for the cheesecake to set?

It generally takes about 4-6 hours in the freezer for the cheesecake to firm up completely. For best results, allow it to freeze overnight.

10. Can I make this cheesecake in individual servings?

Yes, you can make mini cheesecakes by using a muffin tin or individual tart pans. Simply adjust the crust and filling portions to fit the smaller pans.

Conclusion

This Vegan Cheesecake is the perfect dessert for anyone looking for a rich and creamy, dairy-free treat. Whether you follow a vegan lifestyle or simply want to enjoy a healthier, plant-based version of a classic dessert, this cheesecake will satisfy your sweet tooth. With endless variations and toppings to suit your preferences, it’s a versatile and indulgent option for any occasion. Give it a try, and watch it become your new go-to dessert for all your celebrations!

Vegan Cheesecake