7 Ingredient Vegan Cheesecake Recipe for Easy Desserts

Craving a creamy, luscious cheesecake but want to keep it totally vegan and simple? Look no further!

This 7 ingredient vegan cheesecake recipe is a game-changer for anyone who loves dessert but prefers plant-based options. It combines wholesome ingredients that deliver the classic cheesecake texture and tang without any dairy or eggs.

Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals, this cheesecake is sure to impress your family and friends.

Easy to whip up, this recipe requires minimal ingredients and effort but yields maximum flavor. The crust is crunchy and nutty, while the filling is smooth, rich, and subtly sweetened.

Perfect for celebrations or a weekend treat, you’ll love how this cheesecake can be made ahead and chilled to perfection. Plus, it’s gluten-free and refined sugar-free if you choose the right crust ingredients!

Why You’ll Love This Recipe

This cheesecake is not only delicious but also incredibly straightforward. Using just seven ingredients means less time shopping and more time enjoying your dessert.

The base is made from nuts and dates, offering a natural sweetness and satisfying crunch. The creamy filling uses soaked cashews and coconut cream, delivering that silky texture that’s often hard to achieve in vegan baking.

Because it’s no-bake, you avoid heating up your kitchen during hot days, and it sets beautifully in the fridge or freezer. You can customize flavors easily by adding lemon zest, vanilla, or fresh fruits.

It’s also a wonderful option for those with dietary restrictions because it’s free from dairy, eggs, and refined sugars.

If you enjoy this recipe, be sure to check out our Bread And Gravy Recipe for another comforting dish, or try the Blueberry Betty Recipe for a fruity dessert twist.

Ingredients

• 1 ½ cups raw cashews (soaked overnight or in hot water for 2 hours)
• 1 cup coconut cream (the thick part from a can of full-fat coconut milk)
• ½ cup maple syrup (or agave syrup for a milder sweetness)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp vanilla extract
• 1 ½ cups raw almonds or walnuts (for the crust)
• 1 cup pitted Medjool dates (softened if needed)

Equipment

• High-speed blender or food processor
• 8-inch springform pan or any round cake pan
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Knife and cutting board

Instructions

1. Prepare the crust: In a food processor, pulse the raw almonds or walnuts until they are finely chopped but not turned into flour. Add the pitted dates and pulse again until the mixture sticks together when pressed. If it’s too dry, add a teaspoon of water.
2. Press the crust: Transfer the crust mixture into the base of your springform pan. Use the back of a spoon or your fingers to press it down firmly and evenly. Place it in the fridge to chill while you prepare the filling.
3. Make the filling: Drain the soaked cashews and add them to a high-speed blender along with coconut cream, maple syrup, fresh lemon juice, and vanilla extract. Blend on high until completely smooth and creamy. This may take 2-3 minutes depending on your blender.
4. Taste and adjust: Check the flavor of your filling. Add more maple syrup if you want it sweeter or a splash more lemon juice for extra tang. Blend again briefly after adjustments.
5. Assemble the cheesecake: Pour the cashew filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
6. Chill and set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. For a firmer texture, place it in the freezer for 1-2 hours before serving.
7. Serve and enjoy: Once set, remove the cheesecake from the pan, slice, and serve. Garnish with fresh berries, fruit compote, or a drizzle of melted vegan chocolate if desired.

Tips & Variations

Tip: Soaking cashews is key to achieving a smooth, creamy filling. If you forget to soak overnight, use hot water to soak them for at least 2 hours.

You can swap almonds for pecans or walnuts in the crust for a different flavor profile. For a gluten-free crust, avoid oats and stick to nuts and dates only.

Add a teaspoon of lemon zest to the filling for a fresh, zesty punch. For a chocolate cheesecake, blend in ¼ cup of melted vegan dark chocolate or cocoa powder.

Want to explore more vegan delights? Check out our Blackstone Lo Mein Recipes or the refreshing Blue Spirulina Smoothie Recipe for healthy beverage options.

Nutrition Facts

Serving Suggestions

This vegan cheesecake is versatile and pairs wonderfully with a variety of toppings. Fresh berries like strawberries, raspberries, or blueberries add a burst of freshness and vibrant color.

You can also serve it with a drizzle of homemade fruit compote, vegan chocolate sauce, or a sprinkle of toasted coconut flakes or chopped nuts for extra texture. For a festive occasion, top with a few mint leaves and edible flowers.

Enjoy it chilled with a cup of herbal tea or a rich espresso for the perfect ending to any meal.

Conclusion

This 7 ingredient vegan cheesecake recipe proves that simplicity and deliciousness can go hand in hand. It’s perfect for those who want a rich, creamy dessert without the fuss or the dairy.

By using wholesome plant-based ingredients, you get a cheesecake that’s not only good for you but also kind to the planet.

Whether you’re new to vegan baking or a seasoned pro, this recipe is a fantastic addition to your dessert repertoire. Plus, its versatility lets you customize the flavors and toppings to fit any occasion.

Next time you’re looking for a sweet treat, give this cheesecake a try—you won’t be disappointed!

For more delightful recipes, explore our Breakfast Wellington Recipe for a savory start to your day or indulge in the hearty Braised Pork Ribs With Radish Recipe. Happy cooking!

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