Alison Day’s Vegan Cheesecake Recipe Made Easy and Delicious

Welcome to a delightful twist on a classic dessert with Alison Day’s Vegan Cheesecake Recipe! This luscious, creamy cheesecake is entirely plant-based, making it perfect for vegans and anyone looking to enjoy a rich, dairy-free treat.

Made with wholesome ingredients like cashews, coconut milk, and a naturally sweet date crust, this cheesecake is not only delicious but also nourishing and satisfying. Whether you’re hosting a dinner party, craving a sweet treat, or exploring vegan baking for the first time, Alison’s recipe is an absolute must-try.

With its smooth texture and balanced sweetness, this vegan cheesecake impresses even the most devoted cheesecake lovers. Plus, it’s simple to prepare and requires no baking, which means less time in the kitchen and more time to enjoy your creation.

Let’s dive into why this recipe will quickly become a favorite in your dessert repertoire!

Why You’ll Love This Recipe

This vegan cheesecake stands out for its creamy texture and naturally sweet flavor, achieved without any dairy or refined sugars. Alison Day’s recipe uses simple, accessible ingredients that come together effortlessly to create a dessert that is both indulgent and guilt-free.

It’s also incredibly versatile—you can customize the toppings or add your favorite fruit to make it uniquely yours. Plus, since it’s a no-bake cheesecake, it’s a fantastic option for warm weather or when you want a quick dessert without heating up your kitchen.

Finally, this recipe is perfect for those with dietary restrictions or preferences, including vegans, lactose-intolerant individuals, and anyone seeking a healthier dessert alternative.

Ingredients

• 1 1/2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup canned full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil (melted)
• 1 1/2 cups pitted Medjool dates
• 1 1/2 cups raw almonds
• 1/4 teaspoon sea salt

Equipment

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

Instructions

1. Prepare the crust: In a food processor, combine the pitted dates, raw almonds, and sea salt. Pulse until the mixture becomes sticky and holds together when pressed between your fingers.
2. Press the crust: Transfer the crust mixture to the bottom of your 9-inch springform pan. Use the back of a spoon or your fingers to press it down evenly and firmly. Place it in the freezer while you prepare the filling.
3. Make the filling: Drain the soaked cashews and add them to a high-speed blender along with the coconut milk, maple syrup, lemon juice, vanilla extract, and melted coconut oil.
4. Blend until smooth: Blend on high for 2-3 minutes, stopping to scrape down the sides as needed, until you achieve a silky, creamy texture without any lumps.
5. Pour the filling: Remove the crust from the freezer and pour the cashew filling over it. Use a spatula to smooth the top evenly.
6. Chill: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours, or preferably overnight. This helps it set and develop its full flavor.
7. Serve: Once set, remove the cheesecake from the springform pan. Slice and garnish with fresh fruit, nuts, or vegan chocolate shavings, if desired.

Tips & Variations

“For the creamiest texture, make sure to soak your cashews overnight. If short on time, soak them in hot water for 1 hour instead.”

Substitute nuts: If you have a nut allergy, try using sunflower seeds or hemp seeds, though the texture may vary slightly.

Flavored variations: Add 1/4 cup fresh berries or a tablespoon of cocoa powder to the filling for a fruity or chocolatey twist.

Crust alternatives: Swap almonds for walnuts, pecans, or even gluten-free oats for a different base flavor and texture.

Sweetener options: Use date syrup or brown rice syrup in place of maple syrup for a different nuance of sweetness.

Nutrition Facts

Serving Suggestions

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

You can also drizzle melted vegan chocolate or a berry coulis over the top for an elegant finish.

For a festive touch, sprinkle toasted coconut flakes or chopped nuts before serving. This cheesecake is fantastic as a dessert for dinner parties or as a special treat alongside a cup of herbal tea or freshly brewed coffee.

Looking to explore more delicious recipes? Try Alison’s Bread And Gravy Recipe for a hearty meal, or indulge in the creative Brazil Nut Fruit Cake Recipe for your next celebration.

For a savory twist, don’t miss the Bison Tongue Recipe.

Conclusion

Alison Day’s vegan cheesecake recipe is a shining example of how plant-based desserts can be just as rich, creamy, and satisfying as traditional versions. The combination of simple ingredients and straightforward preparation makes it accessible for both novice and experienced bakers alike.

This cheesecake is ideal for anyone seeking a sweet treat that aligns with vegan or dairy-free lifestyles without sacrificing taste or texture.

Whether you’re making it for a special occasion or just because you deserve a delicious dessert, this vegan cheesecake will delight every palate. Don’t hesitate to experiment with toppings and flavors to make it your own.

Happy baking, and enjoy every luscious bite!

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