Baked Vegan Cheesecake Recipe That Everyone Will Love

If you’ve been searching for a dessert that’s creamy, indulgent, and completely plant-based, you’re in for a treat with this baked vegan cheesecake recipe. Vegan desserts have come a long way, and this cheesecake is proof that you don’t need dairy or eggs to create something rich and satisfying.

Perfect for special occasions or simply to impress your friends and family, this cheesecake boasts a smooth texture with a subtle tang, just like the traditional version. Plus, it’s made with wholesome ingredients like cashews, coconut cream, and a hint of lemon juice, making it not only delicious but also nutritious.

Whether you’re vegan, lactose-intolerant, or just looking to try something new, this recipe offers a wonderful alternative that everyone can enjoy. The best part?

It’s baked to perfection, giving it a firm yet creamy consistency that slices beautifully. Let’s dive in and make this delightful dessert that will quickly become a favorite in your recipe collection.

Why You’ll Love This Recipe

This baked vegan cheesecake is a game-changer in the world of plant-based desserts. Here’s why it stands out:

• Creamy and indulgent texture: Thanks to soaked cashews and coconut cream, it mimics the richness of traditional cheesecake without dairy.
• Simple, wholesome ingredients: No preservatives or weird additives – just natural, plant-based goodness.
• Perfectly balanced flavor: The lemon juice and vanilla extract add brightness and depth, complementing the creamy base.
• Versatile and customizable: You can add fruit toppings, swirl in chocolate, or spice it up with cinnamon.
• Great for all occasions: Whether it’s a birthday, holiday, or just a sweet craving, this cheesecake impresses every time.

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs (ensure vegan, or use digestive biscuits)
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• For the filling:
• 2 cups raw cashews, soaked overnight or in hot water for 1 hour
• 1 cup full-fat coconut cream
• 3/4 cup maple syrup
• 1/4 cup fresh lemon juice
• 2 tsp vanilla extract
• 1/4 tsp sea salt

Equipment

• 9-inch springform pan
• Food processor or high-speed blender
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Oven

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture looks like wet sand.
2. Press the crust: Transfer the crust mixture into the springform pan. Press it evenly across the bottom and up the sides about 1 inch. Use the back of a spoon or your fingers for an even layer.
3. Bake the crust: Place the pan in the oven and bake for 10 minutes. Remove and set aside to cool slightly.
4. Make the filling: Drain the soaked cashews and add them to your food processor or blender. Add the coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt.
5. Blend until smooth: Process the filling on high speed until completely smooth and creamy. This might take 2-4 minutes depending on your machine. Scrape down the sides as necessary.
6. Pour filling over crust: Carefully pour the cashew filling into the springform pan over the baked crust. Smooth the top with a spatula.
7. Bake the cheesecake: Bake at 350°F (175°C) for 45-50 minutes. The edges should be set, but the center will still have a slight wobble.
8. Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set.
9. Release and serve: Run a knife around the edges before releasing the springform pan. Slice and serve chilled with your favorite toppings.

Tips & Variations

For an extra smooth filling, peel the cashews after soaking if you have time — it makes a noticeable difference in texture!

• Crust alternatives: Try using crushed nuts and dates for a raw, no-bake crust variation.
• Flavor twists: Add a swirl of melted vegan chocolate or a teaspoon of ground cinnamon to the filling for a unique flair.
• Fruit toppings: Fresh berries, passion fruit pulp, or a berry compote brighten up the cheesecake beautifully.
• Make it nut-free: Substitute silken tofu for cashews and increase coconut cream for creaminess.
• Storage: Keep leftovers refrigerated for up to 5 days or freeze slices for longer storage.

Nutrition Facts

Serving Suggestions

This vegan cheesecake pairs wonderfully with a variety of accompaniments. Try topping it with fresh raspberries or sliced strawberries for a pop of color and freshness.

A drizzle of vegan caramel sauce or a sprinkle of toasted coconut flakes also makes for an irresistible garnish.

For a festive touch, serve alongside a cup of rich, vegan hot chocolate or a refreshing herbal tea. If you’re hosting a brunch or holiday event, this cheesecake will be the star of your dessert table.

Don’t forget to check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for another cozy dessert option, or satisfy your sweet tooth with our Glazed Twist Donut Recipe.

Conclusion

This baked vegan cheesecake is a testament to how plant-based ingredients can be transformed into a luscious, delectable dessert. It’s perfect for those seeking a dairy-free and egg-free alternative without compromising on flavor or texture.

The combination of creamy cashews and coconut cream creates a rich filling that’s lightly tangy and naturally sweetened with maple syrup. Baking it gives the cheesecake a firm, sliceable consistency that’s simply irresistible.

Whether you’re new to vegan baking or a seasoned pro, this recipe is straightforward, rewarding, and sure to impress. Serve it at your next gathering or enjoy it as a special treat to yourself.

For more delicious vegan recipes, be sure to check out our Kodiak Banana Muffins Recipe and Kikkoman Stir Fry Sauce Recipe to keep your culinary adventures going strong.

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