Here’s the best vegan cheesecake recipe for you. This dairy-free cheesecake can be whipped up quickly, a wonderful alternative to a silken tofu recipe.
Tangy and creamy flavors come together in a dreamy combination. You can make this dessert ahead of time. It’s perfectly portable, too.
If you’re into vegan berry desserts and treats, try these yummy berry cream cheese Danishes or my blueberry pancake crumble. So good!
Why You’ll Love This Vegan Cheesecake Recipe
- Health-conscious: Vegan cheesecakes are often made with wholesome ingredients like nuts, dates, coconut milk, and plant-based sweeteners. This vegan version is lower in saturated fat and cholesterol than traditional cheesecake made with dairy and eggs. The base is loaded with wellness-giving ingredients, way more so than vegan graham crackers can offer.
- Allergy-friendly: This vegan dessert is free from common allergens like dairy, eggs, and gluten. This makes them suitable for individuals with lactose intolerance, egg allergies, or gluten sensitivities, allowing everyone to enjoy a delicious dessert without worry.
- Flavorful and indulgent: The creamy texture and rich taste are achieved through creative combinations of simple ingredients, resulting in a delightful treat that even non-vegans can appreciate.
- Versatile and customizable: Vegan cheesecakes offer endless possibilities for flavor variations.
Ingredients and Substitutions
Base Recipe:
- Rolled oats: Use gluten-free oats if you have a gluten intolerance or preference.
- Dates: Medjool dates work well for their natural sweetness and sticky texture.
- Coconut oil, softened: Opt for unrefined, virgin coconut oil for a subtle coconut flavor.
- Seeds + Nuts (pecans, walnuts, almonds, macadamia nuts, sunflower seeds): Make sure the nuts and seeds are raw and unsalted for the best results. Almond flour and oat flour are a great addition to this pie crust.
Vegan Cheesecake Filling:
- Coconut cream: Look for canned coconut cream or full-fat coconut milk. Chill the can in the refrigerator overnight to separate the cream from the liquid.
- Cashews: Raw cashews are the base for the creamiest vegan cream cheese. Soak them in water for a few hours or overnight before a silky vegan butter.
- Vanilla extract: Choose pure vanilla extract for the best flavor.
- Maple syrup: Use pure maple syrup as a natural sweetener. Adjust the amount based on your desired sweetness level.
Blueberry Swirl:
- Blueberries or other fresh berries: Feel free to use your favorite berries like strawberries, raspberries, or blackberries.
- Coconut or brown sugar: These sugars can enhance the sweetness of the berries and create a syrupy texture.
- Lemon juice: Adds a tangy flavor and helps balance the sweetness.
How To Make This Easy Vegan Cheesecake Recipe
Make the cheesecake base. Blend the nut-seed mixture, softened dates, coconut oil, salt, and rolled oats in a food processor or high-speed blender until crumbly. Avoid trying to make fine crumbs. Line a bread pan with parchment paper.
Step 2:
Mix raw cashews and hot water in a high-speed blender to prepare the filling. Blend until the mixture is completely smooth. Next, add the remaining filling ingredients – coconut cream, vanilla, lemon juice, and maple syrup – to the blender and blend until everything is well combined.
Step 3:
To prepare the blueberry swirl, take a small pot and set it over low heat. Add blueberries, coconut sugar, and lemon juice to the pot. Stir the mixture frequently while gently crushing the blueberries. Allow it to cook for approximately 3-5 minutes until the mixture thickens.
Pour the prepared filling into the crust, ensuring an even distribution. Take spoonfuls of the smooth blueberry sauce and drop them onto the filling. Using a sharp knife, gently swirl the sauce into the filling to create a marbled effect. Place the pan in the freezer and set it for approximately three hours or until completely firm.
Step 4:
After the bars are fully set, slice them into individual portions and store any extra bars in the freezer.
Remove them from the freezer and let them thaw at room temperature for 5-10 minutes before eating.
Pro Tips and Tricks
- Soak the cashews: Soaking the raw cashews in water for a few hours or overnight helps to soften them, making them easier to blend into a smooth and creamy texture for the filling.
- Use a high-speed blender or food processor: A powerful blender or food processor is essential to achieve a silky smooth consistency for the cheesecake filling. It ensures all the ingredients are well combined and creates a creamy texture without any lumps.
Variations and Add-ins
- Flavorful variations:
- Chocolate: Add cocoa powder for a vegan chocolate cheesecake.
- Matcha: Mix matcha powder into the filling for a vibrant, earthy green tea flavor.
- Citrus: Add a little bit of orange or lemon zest to the filling for a refreshing and tangy twist.
- Nutty:
- Nut butter swirl: Swirl in a spoonful or two of your favorite nut butter, such as almond butter or peanut butter, into the cheesecake filling for a creamy and nutty addition.
- Chopped nuts: Stir in a handful of finely chopped nuts like walnuts, pecans, or almonds into the crust or sprinkle them on top for added crunch and flavor.
- Fruity:
- Berry medley: Mix in a combination of fresh berries like strawberries, raspberries, and blueberries into the cheesecake filling or use them as a topping for a burst of fruity goodness.
- Tropical twist: Incorporate diced tropical fruits like mango, pineapple, or passion fruit into the filling for a taste of the tropics.
- Fruit puree: Blend your favorite fruit (such as mango, raspberry, or peach) into a puree and swirl it into the filling to create a vibrant and fruity pattern.
- Indulgent extras:
- Cookie crumble: Add crushed vegan cookies (like Oreos or graham crackers) to the crust for a delightful cookie crunch.
- Caramel sauce: Drizzle a homemade or store-bought vegan caramel sauce on top of the cheesecake for a sweet and luxurious touch.
- Spiced delight: Mix in warm spices like cinnamon, nutmeg, or cardamom into the filling for a cozy and aromatic cheesecake experience.
- Make it in a cake tin: try making it in a cake pan (lined) like a springform tin.
Make Ahead and Storage
Make Ahead
Vegan cheesecakes are great for making ahead of time. You can prepare them up to 2-3 days before you plan to serve them.
Once assembled, cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent any odors from being absorbed.
Store the cheesecake in the refrigerator until you’re ready to serve it.
Storage
Leftover cheesecake can be stored in the refrigerator for 4-5 days.
Cover the cheesecake with plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing any odors.
To freeze slices, place them on a baking sheet in a single layer and freeze until firm. Then, transfer the slices to a freezer-safe container or wrap them individually in plastic wrap and store them in a freezer bag.
Vegan Cheesecake Recipe
Ingredients
Bar Crust
- 1/2 cup rolled oats
- 1 cup dates soaked in hot water for at least 10 minutes
- 2 tbsp coconut oil softened
- 1 cup seeds + nuts (pecans, walnuts, almonds, sunflower seeds)
- 1/2 tsp salt
Vegan Cheesecake Filling
- 1 14oz full-fat coconut cream
- 1/2 cup cashews ½ cup hot water
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- Fresh lemon juice from 1 lemon
Blueberry Swirl
- 1/2 cup blueberries or other fresh berries
- 2 tsp coconut or brown sugar
- 1/2 tbsp tablespoon water
- 1 tsp lemon juice
Instructions
- Line a bread pan with parchment paper.
- Make the cheesecake base. Blend the nut-seed mixture, softened dates, coconut oil, salt, and rolled oats in a food processor or high-speed blender until crumbly.
- Gently transfer the mixture into the pan and evenly press it down to create the crust.
- Prepare the filling by combining raw cashews and hot water in a high-speed blender. Blend until the mixture is completely smooth. Next, add the remaining filling ingredients - coconut cream, vanilla, lemon juice, and maple syrup - to the blender and blend until everything is well combined.
- To prepare the blueberry swirl, take a small pot and set it over low heat. Add blueberries, coconut sugar, and lemon juice to the pot. Stir the mixture frequently while gently crushing the blueberries. Allow it to cook for approximately 3-5 minutes until the mixture starts to thicken.
- Pour the prepared filling into the crust, ensuring an even distribution. Take spoonfuls of the smooth blueberry sauce and drop them onto the filling. Using a knife, gently swirl the sauce into the filling to create a marbled effect. Place the pan in the freezer and let it set for approximately three hours or until completely firm.
- After the bars are fully set, slice them into individual portions and store any extra bars in the freezer. When you're ready to enjoy them, remove them from the freezer and let them thaw at room temperature for 5-10 minutes before eating. Enjoy this delicious treat!
FAQs
Can I substitute the cashews in the filling with a different nut?
While cashews are commonly used in vegan cheesecake recipes for their creamy texture, you can experiment with other nuts like macadamia nuts or almonds as a substitute.
Remember that different nuts may yield slightly different results in terms of texture and flavor. It’s best to soak the nuts before using them to achieve a smoother consistency.
Can I use a different sweetener instead of maple syrup?
You can substitute maple syrup with other liquid sweeteners like agave nectar, brown sugar, and coconut nectar. These alternatives offer a similar level of sweetness.
However, be aware that each sweetener may have a slightly different flavor profile, which can impact the overall taste of the cheesecake. Adjust the amount of sweetener based on your personal preference and taste.
