Cheesecake Recipe Vegan Cream Cheese Made Easy and Delicious

If you’ve been craving a rich, creamy cheesecake but want to keep it entirely plant-based, this vegan cream cheese cheesecake recipe is exactly what you need. Crafted with luscious vegan cream cheese made from simple ingredients, this dessert is not only indulgent but also kinder to your body and the planet.

Whether you’re vegan, lactose intolerant, or simply looking to try something new, this recipe will satisfy your sweet tooth without compromising on flavor or texture. The smooth, velvety filling sits atop a perfectly crunchy crust, creating a classic cheesecake experience that’s surprisingly easy to make at home.

Plus, this cheesecake is versatile enough to adapt to your favorite flavors – from fresh berries to zesty citrus. You’ll find that making your own vegan cream cheese at home elevates this dessert to a whole new level of deliciousness.

Ready to impress family and friends with a dairy-free treat that tastes just as good as the original? Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan cheesecake recipe is a game-changer for several reasons. First, the homemade vegan cream cheese provides a creamy and tangy base that rivals traditional cream cheese in taste and texture.

You won’t find any weird aftertastes here, just pure, smooth cheesecake goodness.

Second, it’s made with wholesome ingredients that you can feel good about – no preservatives, no artificial additives. This cheesecake also fits perfectly into a variety of dietary preferences, including vegan, dairy-free, and gluten-free if you choose the right crust ingredients.

Lastly, it’s surprisingly simple to prepare. With clear step-by-step instructions, even beginners can create a stunning dessert that looks and tastes like it came from a bakery.

Impress your guests or treat yourself without the guilt!

Ingredients

• For the Crust:
• 1 ½ cups gluten-free graham cracker crumbs (or digestive biscuits)
• ¼ cup melted coconut oil or vegan butter
• 3 tablespoons maple syrup
• For the Vegan Cream Cheese:
• 1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
• ½ cup full-fat coconut milk
• ¼ cup lemon juice (freshly squeezed)
• 3 tablespoons maple syrup
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Cheesecake Filling:
• 1 batch of vegan cream cheese (prepared as above)
• ¼ cup coconut cream (the thick part from a chilled can)
• 2 tablespoons cornstarch or arrowroot powder (for thickening)

Equipment

• Food processor or high-speed blender
• 9-inch springform pan
• Mixing bowls
• Spatula
• Measuring cups and spoons
• Small saucepan
• Whisk
• Fine mesh strainer (optional, for smoother cream cheese)

Instructions

1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture resembles wet sand.
2. Press the crust: Transfer the crust mixture to the bottom of your springform pan. Use the back of a spoon or a flat-bottomed glass to press it down firmly and evenly. Place the pan in the refrigerator to chill while you make the filling.
3. Make the vegan cream cheese: Drain the soaked cashews and add them to your food processor or blender along with coconut milk, lemon juice, maple syrup, apple cider vinegar, vanilla extract, and salt.
4. Blend until smooth: Process on high speed for 2-3 minutes, stopping to scrape down the sides as needed. The mixture should be creamy and thick. For an ultra-smooth texture, strain the mixture through a fine mesh strainer if desired.
5. Prepare the filling: Pour the vegan cream cheese mixture into a bowl. In a small saucepan, combine coconut cream and cornstarch, whisking until smooth.
6. Cook the thickener: Heat the saucepan over medium heat, stirring constantly until the mixture thickens and becomes translucent, about 3-5 minutes. Remove from heat and let cool slightly.
7. Combine filling: Slowly add the thickened coconut cream to the vegan cream cheese mixture, folding gently to incorporate fully.
8. Assemble the cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula.
9. Chill: Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm and set.
10. Serve: Remove the cheesecake from the springform pan carefully. Slice and serve chilled with your favorite toppings.

Tips & Variations

For the best texture, ensure your cashews are soaked properly. If you’re short on time, soak them in hot water for 1-2 hours, but overnight soaking yields the creamiest results.

Flavor twists: Add fresh berries, swirl in fruit purees like strawberry or blueberry, or mix in a teaspoon of cocoa powder for a chocolate version. For a citrusy punch, add some orange or lime zest to the filling.

Crust alternatives: Try using crushed almonds, pecans, or even oats in place of graham crackers for a nutty, wholesome base. If you want a nut-free option, use crushed gluten-free cookies or seeds such as sunflower or pumpkin.

Pro tip: Use a water bath when baking if you want a firmer, baked version of this vegan cheesecake. However, this no-bake version is perfect for a quick and easy dessert.

Nutrition Facts

Serving Suggestions

This vegan cheesecake pairs beautifully with a variety of toppings. Fresh berries like raspberries, blueberries, or sliced strawberries add a burst of freshness and color.

For extra indulgence, drizzle with vegan caramel sauce or chocolate ganache.

Serve with a dollop of coconut whipped cream for a creamy contrast, or sprinkle with toasted nuts for crunch. You can also enjoy it alongside a cup of your favorite coffee or tea for the perfect afternoon treat.

If you love desserts with a nutty twist, you might enjoy checking out our Pecan Crackers Recipe or for a creamy gelato alternative, try the Peanut Butter Gelato Recipe.

Conclusion

This vegan cream cheese cheesecake is a testament to how plant-based ingredients can create delicious, indulgent desserts that rival traditional recipes. It’s creamy, flavorful, and adaptable, making it a fantastic choice for any occasion.

Whether you’re celebrating a special event or just want to enjoy a sweet treat, this recipe will quickly become a favorite in your dessert repertoire.

By making your own vegan cream cheese, you’re taking control of the ingredients and flavors, ensuring a fresh and wholesome dessert every time. Don’t forget to experiment with toppings and crust variations to make this cheesecake uniquely yours.

For more delicious recipes and kitchen inspiration, be sure to explore our collection including the savory Thelma Sanders Squash Recipe and hearty Bariatric Meatloaf Recipe. Happy baking!

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