vegan cheesecake

Amazing baked vegan cheesecake with a simple oat-almond crust that tastes like graham crackers! Easy to prepare, requiring just 1 blender! The closest thing to "real" cheesecake I've ever tasted.

Easy Baked Cheesecake (Vegan + GF)

raw cashews*

coconut cream*

vegan cream cheese* ((Trader Joe's brand, or Toffuti))

Tbsp arrowroot

tsp pure vanilla extract

maple syrup ((plus more to taste))

Tbsp melted coconut oil ((for extra creaminess))

lemon

lemon juice ((plus more to taste))

sea salt

gluten-free rolled oats*

raw almonds*

tsp sea salt

Tbsp coconut sugar ((plus more to taste))

Tbsp coconut oil ((melted))

Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.

In the meantime, preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8 inch baking dish&nbsp;// adjust number/size of pan if altering batch size) with parchment paper. Set aside.

Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

Remove lid and add melted coconut oil, starting with 4 Tbsp (60 g // amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.

Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).

Once cashews are soaked and drained, add to a high speed blender with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed.

Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, salt for flavor balance, and maple syrup for sweetness.

Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.

Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn't all look liquid - only the center should jiggle.

Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.

To serve, lift out of pan with parchment paper and cut into bars or triangles. (I carefully cut off the very end pieces because they weren't as creamy as the center pieces.)

Enjoy as is or with coconut whipped cream and fresh berries. Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.

Coconut lemon and berry ice cream cheesecake with a nutty crust and a creamy coconut layer with fresh berries. No-bake, vegan, and gluten-free.

Coconut Lemon & Berry Cheesecake

almonds

g rolled oats

dates

cashews

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

agave

g coconut

coconut oil

g raspberries

g blueberries

berries

Line the base of a panettone mold 12×10cm with baking paper.

Place roasted almonds, ground rolled oats, and drained dates into the food processor and process until the mixture sticks together.Note: You need to drain dates really well after soaking them - you can use a fork to remove any excess water.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.

Place it in the fridge.

Crust

Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave. Blend on high speed until the mixture becomes creamy.

Add in shredded coconut and blend again shortly. If the mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if needed.

Gently fold in fresh raspberries and blueberries with a spatula.

Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.

Serving suggestion: top it with berries and edible flowers.

Coconut and lemon filling

Creamy no-bake cherry, coconut, and chocolate vegan cheesecake with a roasted almond-oat crust topped with two creamy layers. The best way to celebrate the cherry season!

Cherry Coconut & Chocolate Cake

g cacao powder

g coconut cream (the thickened cream from a can of full-fat coconut milk)

lemon juice

vanilla powder

cherries

60 g dark chocolate (85% cacao)

g coconut cream (the thickened cream from a can of coconut milk)

Line the base of a panettone mold 12x10 cm with baking paper.

Place roasted almonds, rolled oats, drained dates, and cacao powder in a food processor and process until the mixture sticks together. Adjust sweetness if needed. If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 - 1 teaspoon ground rolled oats.

Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place it in the fridge while you make the coconut-cherry layer.

Base

Drain cashews well and place them in a blender. Add coconut cream, lemon juice, coconut oil, and agave and blend on high speed until smooth and creamy.

Add in 25 g shredded coconut and blend again briefly until all is well combined. Adjust sweetness if needed.

Pour the filling over the crust.

Gently fold in fresh cherries with a spatula.

Place the cake in the freezer to set for at least 4-5 hours.

Coconut-cherry filling

Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.

Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.

Spread the frosting on top of the cake. Top with cherries.

Chocolate frosting

This vegan cheesecake is the best ever! It's rich and creamy and topped with a salted caramel fudge sauce. So much like the 'real thing' you will hardly believe it.

Vegan Cheesecake

(150 grams) Macadamia Nuts

(88 grams) Pitted Medjool Dates (Packed)*

(80 grams) Dessicated Coconut (Finely Shredded Coconut)*

(450 grams) Raw Cashews (soaked overnight, drained and rinsed)*

(180 milliliters) Water

(180 milliliters) Maple Syrup

(120 milliliters) Coconut Oil (Melted)

(60 milliliters) Fresh Squeezed Lemon Juice

tsp Vanilla Extract

(120 milliliters) Coconut Butter (Melted)*

(120 milliliters) Maple Syrup

tsp Sea Salt

Salt

Macadamia Nuts

Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.

Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.

Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely &#8211; about 4-6 hours.

When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping.

Add the melted coconut butter, maple syrup, vanilla extract and sea salt into a bowl and stir it together into a caramel sauce. Spread this out over the top of the cheesecake, working quickly, as the sauce thickens and sets quite fast when in contact with the cold cheesecake.

Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts.

Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.

Once the cheesecake is thawed, keep it stored in the refrigerator or freezer*.

I'm so excited to try this! I'm so happy to have found a recipe that isn't full of coconut milk (I taste so much of that flavor when it is in things.) I have a question. Do you think it would negatively impact the cake to use a milk (probably oat) instead of the water? Or, getting really wild here, maybe vegan eggnog instead of the water? I probably won't put the topping on it.

I love this cheesecake! My sister, Sally, always made great cheesecakes (not vegan!). Last Christmas she made my son a Pecan Pie Cheesecake, and he loved it. Sally passed away two days after Christmas from a heart attack. I don't have her recipe but wished I could make her cheesecake this year for my son even though he is vegan. So, I got this idea to layer your Pecan Pie and your Cheesecake. I'll make the pecan pie in a springform pan, cook it, and then add the Cheesecake to the top. I'll let you know how it turns out. :)

This simple vegan cheesecake is so authentic that the creamy richness will just blow your mind! &nbsp;Nut-free and tofu-free, whip a few simple ingredients together, bake, refrigerate, and enjoy!!

Best Easy Vegan Cheesecake

8 oz Vegan cream cheese (I use Tofutti)

oz Vegan sour cream (I use Tofutti)

sugar

Lemon juice (fresh squeezed is best!)

Flour (or cornstarch)

Vanilla extract

graham cracker pie crust

Frozen rasberries

Agave nectar (or sugar)

½ teaspoon Cornstarch

Vegan chocolate chips

Coconut oil

Let your vegan cream cheese and sour cream warm to room temp if possible.  (If you’re in a hurry, just go for it, it’ll just be a little more difficult to whip or blend.)Preheat your oven to 350 degrees.

Empty two 8 oz containers of vegan cream cheese, and one 12 oz container of vegan sour cream into a blender (you can also use a bowl and electric beaters for this!). Add fresh lemon juice, sugar, flour, and vanilla extract to blender (or bowl) and blend away.

Blend (or beat with electric beaters) until absolutely smooth and creamy.  Pour into an extra large prepared graham cracker pie crust.

Keep the center of the cheesecake slightly higher than the edges if possible.

Gently place in the oven and bake on middle rack at 350 degrees for 50-55 minutes or until center appears mostly set.  (You will see the cheesecake puff up considerably during baking.  It will deflate after and that is perfectly normal.)Allow the vegan cheesecake to cool on a wire rack until close to room temperature, then cover and place in the refrigerator for at least 6 hours or overnight.

Warm one cup of frozen raspberries either in a pot on the stove or in the microwave.  Using a sieve, drain the raspberry juice, saving the pulp for smoothies or other recipes.

Add 2 tablespoons of agave syrup or sugar to your raspberry juice to sweeten.  If your raspberry juice is room temp or cooler, you can add 1 – 1 ½ teaspoons of cornstarch directly to it.  If it is warm, first dissolve the cornstarch in a tablespoon of water, then add to your raspberry mixture.Whisk continuously over medium heat until thickened and set aside.

Raspberry Drizzle

Take one quarter cup of vegan chocolate chips and 1 teaspoon of coconut oil, and place in the microwave for 1 minute 30 seconds or (warm to melty state in a saucepan on the stove).

Remove from the microwave and stir.  If all chips are melted, you’re ready to drizzle, otherwise microwave further in 20 second increments, stirring each time to see if completely melted!

Now you’re ready to slice your cheesecake, add your drizzles, and devour!

Chocolate Drizzle

Delicious no-bake maqui berry chocolate cheesecake is packed with wholesome ingredients and healthy fats. The cake is vegan, gluten-free, and dairy-free. No oven required! 

Maqui Berry Chocolate Cheesecake

hazelnuts

g coconut flour

100 g dark chocolate (85% cacao)

60 ml melted coconut oil

rice milk

maqui berry powder

g chocolate

Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Place roasted hazelnuts (check How to roast hazelnuts),  coconut flour, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness. Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

Melt chocolate in a small pot over low heat. Stir until smooth.

Place coconut cream (see Note on coconut cream), melted chocolate, and agave into the blender and blend shortly until smooth. Adjust sweetness if necessary.

Carefully pour the chocolate mixture over the crust.

Place the cake in the freezer for about 45 minutes so the chocolate layer can set before adding the maqui berry layer.

Chocolate layer

Blend cashews, agave, coconut oil, and lemon juice at high speed until the mixture becomes creamy. If the mixture is too thick, you can add 3-4 tablespoons of rice milk.

Add in maqui berry powder and blend again briefly until you reach the desired color.

Carefully pour the mixture (or use a spoon) on top of the first layer.

Place the cake in the freezer to set for at least 4-5 hours or until firm.

Maqui berry layer

Drizzle the cake with melted chocolate (see How to drizzle chocolate) and top with fresh or frozen blueberries.

Serving suggestion

A pink treat for hot summer days: Pink pitaya cheesecake with a roasted almond crust and a creamy cashew layer. No oven required! Vegan and gluten-free.

Pink Pitaya Cheesecake

g rolled oats (ground)

70 g dates (previously soaked

60 ml coconut oil

tablespoons agave

pink pitaya powder

Place roasted almonds (check How to roast almonds), ground rolled oats,  and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness. Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold.

Place the crust into the fridge while you make the pink pitaya layer.

Place cashews, melted coconut oil, agave, lemon juice, and rice milk into a high-speed blender and blend until the mixture becomes creamy.

Add in pink pitaya powder and blend again shortly until you reach the desired shade of pink.

Using a spoon or a spatula, carefully transfer the mixture on top of the crust. 

Place the cake in the freezer to set for at least 4-5 hours or until firm

Filling

Top with fresh or frozen blueberries.

Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it's easy to make and you don't need a high powered blender!

The Best Vegan Cheesecake

graham cracker crumbs*

coconut oil (*or vegan butter)

coconut cream

cornstarch

vanilla extract

strawberries,

lemon lemon

Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

In a medium bowl, add the cookie crumbs, melted coconut oil and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.

For the crust

In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.

Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.

Once it's completely smooth, pour into prepared pan over the crust and spread evenly.

For the filling

Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.

Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.

To bake

In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.

Optional fresh strawberry sauce

https://content.jwplatform.com/videos/wqE20nyG.mp4

Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender!

No bake desserts are the best, and this no bake vegan cheesecake might be my favorite no bake recipe. The crust is made with nuts and maple syrup, and the filling is cashew-based, lightly sweetened and pairs perfectly with a fruit topping. 

Top 37 vegan cheesecake recipes from across the web

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Top 37 vegan cheesecake recipes from across the web

The most viewed vegan cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Lemon & Berry Cheesecake

Cherry Coconut & Chocolate Cake

Vegan Cheesecake

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The most viewed vegan cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine