Awesome Vegan Cheesecake Recipes You’ll Love to Try

Vegan cheesecake has taken the dessert world by storm, offering a creamy, luscious alternative to the traditional dairy-filled favorite. Whether you’re vegan, lactose intolerant, or simply looking to try something new, these awesome vegan cheesecake recipes will satisfy your sweet tooth without compromising on texture or flavor.

Using wholesome ingredients like cashews, coconut milk, and natural sweeteners, these cheesecakes are not only delicious but also packed with nutrients. Expect silky smooth fillings, crumbly crusts, and delightful toppings that make each bite irresistible.

In this post, we’ll explore multiple vegan cheesecake recipes that are easy to make and impressively decadent. From classic vanilla to rich chocolate and tangy berry variations, there’s something here for every palate.

Plus, you’ll find tips on preparation, ingredient swaps, and serving ideas that elevate your homemade vegan cheesecake experience. Ready to dive into plant-based indulgence?

Let’s get started!

Why You’ll Love This Recipe

These vegan cheesecake recipes stand out because they combine health-conscious ingredients with the rich, creamy texture everyone loves in cheesecake. You don’t need eggs, dairy, or any artificial additives—just natural, plant-based staples that create a beautiful balance of taste and nutrition.

Each recipe offers versatility for flavor variations and toppings, so you can customize to your liking. They’re perfect for special occasions or a simple treat after dinner.

Plus, they are approachable for both beginners and experienced bakers thanks to clear instructions and easy-to-find ingredients.

And if you love experimenting in the kitchen, these recipes will inspire you to create your own signature vegan cheesecake masterpiece. For more delicious vegan baking ideas, be sure to check out our Kodiak Banana Muffins Recipe and Kikkoman Stir Fry Sauce Recipe.

Ingredients

Classic Vegan Cheesecake

• 1 1/2 cups raw cashews (soaked overnight)
• 1 cup full-fat coconut milk
• 3/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup coconut sugar
• 1/3 cup coconut oil (melted, for crust)
• Pinch of salt

Chocolate Vegan Cheesecake Variation

• Substitute 1/4 cup of coconut oil with 1/4 cup cocoa powder
• Add 1/2 cup vegan dark chocolate chips, melted

Berry Swirl Vegan Cheesecake Variation

• 1 cup fresh or frozen mixed berries
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice

Equipment

• Food processor or high-speed blender (for smooth filling)
• 9-inch springform pan (for easy removal)
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Microwave or double boiler (for melting coconut oil and chocolate)
• Refrigerator or freezer (for setting cheesecake)

Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, coconut sugar, melted coconut oil, and a pinch of salt. Stir well until the mixture holds together when pressed.
2. Press crust into pan: Transfer the crust mixture into the base of the springform pan. Press down firmly and evenly using the back of a spoon or your fingers. Place in the fridge to chill while preparing the filling.
3. Soak cashews: If you haven’t already soaked your cashews overnight, soak them in hot water for at least 1 hour to soften.
4. Make the filling: In a food processor or blender, combine the soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
5. Optional flavor additions: For chocolate cheesecake, add cocoa powder and melted chocolate chips to the filling and blend again until well combined. For berry swirl, puree the berries with maple syrup and lemon juice separately.
6. Assemble the cheesecake: Pour half of the filling over the chilled crust. Spoon dollops of berry puree on top if using, then swirl gently with a knife or skewer. Pour the remaining filling over the top, smoothing the surface with a spatula.
7. Chill to set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, until firm. For quicker setting, place it in the freezer for 2-3 hours.
8. Serve: Remove the cheesecake from the springform pan carefully. Slice with a warm knife for clean cuts and garnish as desired.

Tips & Variations

“Blending the filling until silky smooth is crucial for a creamy texture—don’t rush this step!”

• Cashew substitute: If you have a nut allergy, try using silken tofu or soaked sunflower seeds instead of cashews.
• Sweetener swaps: Use agave syrup or date syrup in place of maple syrup for different flavor profiles.
• Crust options: Try a crust made from blended dates and almonds for a no-bake raw crust alternative.
• Flavor twists: Add spices like cinnamon, cardamom, or matcha powder to the filling for interesting variations.
• Decorations: Top with toasted coconut flakes, crushed pistachios, fresh berries, or a drizzle of vegan chocolate ganache.

Nutrition Facts

Serving Suggestions

Vegan cheesecake is versatile and pairs wonderfully with a variety of accompaniments. Serve chilled slices with fresh berries or a berry compote for a refreshing contrast.

A dollop of coconut whipped cream adds a light, fluffy touch that complements the rich filling.

For a more indulgent option, drizzle with vegan chocolate sauce or caramel. You can also sprinkle with chopped nuts or toasted coconut for added texture and flavor.

These cheesecakes are a perfect finish to a summer barbecue or a festive holiday meal.

If you’re looking for other delightful vegan dessert ideas to try alongside your cheesecake, check out our Lazy Cookie Cake Recipe or the Kool Aid Cake Recipe.

Conclusion

Making vegan cheesecake at home is easier than you might think, and the results are truly impressive. These recipes prove that you don’t need dairy or eggs to create a dessert that’s rich, creamy, and utterly delicious.

The combination of soaked cashews, coconut milk, and natural sweeteners creates a luscious filling that sets beautifully and tastes amazing.

Whether you opt for the classic vanilla, a decadent chocolate, or a fruity berry swirl, these vegan cheesecakes are sure to become a favorite in your recipe collection. They’re perfect for sharing with family and friends or enjoying as a special treat just for you.

Don’t forget to explore other vegan recipes on our site to round out your plant-based culinary adventures!

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