Almond Milk Vegan Cheesecake Recipe That Everyone Loves

Looking for a deliciously creamy dessert that’s both vegan and dairy-free? This almond milk vegan cheesecake recipe is your new go-to treat!

Perfectly smooth, rich, and bursting with subtle almond flavor, this cheesecake offers a guilt-free indulgence that anyone can enjoy. Whether you’re catering to dietary restrictions or simply looking to try something new, this recipe combines wholesome ingredients with easy preparation to deliver a stunning dessert that will impress family and friends.

Using almond milk as a base for the filling gives the cheesecake a light yet luscious texture without compromising on taste. Plus, it’s free from common allergens like dairy and eggs, making it ideal for vegans and those with lactose intolerance.

Ready to whip up a crowd-pleaser that’s as beautiful as it is delicious? Let’s dive right into the recipe!

Why You’ll Love This Recipe

This almond milk vegan cheesecake is:

• Rich and creamy without any dairy or heavy cream.
• Easy to make with simple ingredients you likely already have.
• Customizable — add your favorite fruits, nuts, or flavors for a personal twist.
• Healthier than traditional cheesecakes, with natural sweeteners and wholesome nuts.
• Perfect for special occasions or everyday indulgence, and sure to impress guests.

Ingredients

• For the crust:
• 1 ½ cups vegan graham cracker crumbs (or digestive biscuits)
• ¼ cup melted coconut oil
• 3 tbsp maple syrup
• For the filling:
• 1 ½ cups raw cashews (soaked in hot water for at least 4 hours or overnight)
• 1 cup unsweetened almond milk
• ½ cup coconut cream (scooped from the top of a chilled can of coconut milk)
• ¾ cup maple syrup
• ¼ cup fresh lemon juice
• 2 tsp vanilla extract
• 2 tbsp cornstarch or arrowroot powder
• Pinch of sea salt

Equipment

• 8-inch springform pan
• Food processor or high-speed blender
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Refrigerator (for setting)

Instructions

1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the crumbs are evenly coated and slightly sticky.
2. Press the crust: Transfer the mixture into the bottom of your springform pan. Press firmly and evenly with the back of a spoon or your fingers to form a compact crust layer. Place in the fridge to chill while you prepare the filling.
3. Make the filling: Drain the soaked cashews and add them to your blender or food processor. Add almond milk, coconut cream, maple syrup, lemon juice, vanilla extract, cornstarch, and a pinch of sea salt.
4. Blend until smooth: Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes depending on your blender. Scrape down sides as necessary to ensure an even texture.
5. Pour filling over crust: Remove the crust from the fridge and pour the filling mixture evenly over it. Smooth the top with a spatula.
6. Chill to set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, until firm and set.
7. Serve: Once set, carefully remove the springform pan sides. Slice the cheesecake and serve chilled.

Tips & Variations

For an extra burst of flavor, try adding fresh berries or a swirl of fruit puree on top before chilling.

Tip: Soaking cashews is key to achieving a creamy filling. If you’re short on time, soak them in very hot water for at least 1 hour.

Variation: Replace the crust with crushed nuts and dates for a grain-free option.

Pro tip: If you prefer a firmer cheesecake, add 1 teaspoon of agar agar powder dissolved in warm almond milk before blending.

Nutrition Facts

Serving Suggestions

This almond milk vegan cheesecake pairs wonderfully with fresh berries like raspberries, blueberries, or strawberries. You can also drizzle a homemade berry coulis or vegan chocolate sauce on top for an elegant touch.

For a festive presentation, sprinkle chopped toasted almonds or vegan white chocolate shavings on the surface. Serve chilled with a cup of herbal tea or a fresh fruit smoothie to balance the richness.

If you’re interested in more wholesome recipes, check out our Bread And Gravy Recipe for a savory twist or indulge in a sweet treat like the Brazil Nut Fruit Cake Recipe. For a hearty main course, the Braised Pork Ribs With Radish Recipe is a must-try.

Conclusion

This almond milk vegan cheesecake is a delightful dessert that proves plant-based treats can be just as indulgent as traditional ones. With its creamy texture, subtle nutty undertones, and natural sweetness, it’s a dessert that satisfies cravings while being kind to your body and the planet.

Whether you’re vegan, lactose intolerant, or simply looking to explore new flavors, this recipe is approachable and adaptable. With minimal effort, you’ll create a stunning cheesecake that’s perfect for any occasion — from casual family dinners to special celebrations.

So gather your ingredients, give this recipe a try, and enjoy every luscious bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Almond Milk Vegan Cheesecake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and delicious vegan cheesecake made with almond milk and cashews. Perfect for a dairy-free dessert that everyone will love.”, “prepTime”: “PT20M”, “cookTime”: “PT60M”, “totalTime”: “PT80M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups raw cashews (soaked overnight)”, “1 cup almond milk”, “1/2 cup coconut cream”, “3/4 cup maple syrup”, “1/4 cup coconut oil (melted)”, “2 tablespoons lemon juice”, “1 teaspoon vanilla extract”, “1 1/2 cups graham cracker crumbs (vegan)”, “1/4 cup coconut oil (melted, for crust)”, “Pinch of salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 325\u00b0F (160\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Mix graham cracker crumbs, melted coconut oil, and salt; press into a 9-inch springform pan.”}, {“@type”: “HowToStep”, “text”: “Bake crust for 10 minutes, then let cool.”}, {“@type”: “HowToStep”, “text”: “Drain soaked cashews and blend with almond milk, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour filling over crust and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake cheesecake for 50-60 minutes until edges are set but center slightly jiggly.”}, {“@type”: “HowToStep”, “text”: “Cool to room temperature, then refrigerate for at least 4 hours before serving.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “6g”, “fatContent”: “24g”, “carbohydrateContent”: “22g”}}