I baked this vegan cheesecake for my friend’s birthday last weekend. The cookie crust made the cheesecake rich, and she said it was the best birthday dessert she had ever had.
Easy to make and bursting with flavor, this dessert is ideal for gatherings or a special treat at home. You won’t miss the traditional cheesecake with this vegan dessert that impresses with every bite.
Delicious Vegan Cheesecake Recipe
This vegan cheesecake features a luscious filling made from cashews, coconut milk, and a hint of lemon, all set atop a crunchy cookie crust. The entire recipe takes about 30 minutes to prepare and requires chilling time for the perfect set.
Ingredients
- 1 ½ cups dairy-free cookie crumbs (like graham crackers or Oreos)
- ½ cup melted coconut oil
- 1 ½ cups raw cashews, soaked for 4 hours and drained
- 1 cup full-fat coconut milk
- ⅓ cup maple syrup or agave nectar
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour (optional for thickness)
- Fresh fruit or chocolate sauce for topping (optional)
Instructions
- Prepare the Crust: In a bowl, mix the cookie crumbs with melted coconut oil until well combined. Press the mixture firmly into the bottom of a springform pan to form an even crust.
- Blend the Cheesecake Filling: In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and coconut flour. Blend until completely smooth and creamy.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, using a spatula to spread it evenly. Smooth out the top for a clean finish.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or overnight, until it is firm and set.
- Serve: Once set, remove the cheesecake from the springform pan. Top with fresh fruit or a drizzle of chocolate sauce if desired, slice, and enjoy your creamy vegan dessert.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 25g
I store the cheesecake in the fridge for up to five days. The filling sets firm, and I serve slices chilled.
