Best Vegan Cheesecake Recipe UK For Delicious Desserts

If you’ve been craving a rich, creamy dessert that’s entirely plant-based and bursting with flavour, look no further! This best vegan cheesecake recipe UK is the perfect treat for anyone seeking a delightful dairy-free alternative that doesn’t compromise on taste or texture.

Made with wholesome ingredients easily found in UK supermarkets, this cheesecake combines a buttery biscuit base with a luscious, tangy cashew and coconut filling. Whether you’re vegan, lactose intolerant, or simply want to try a healthier dessert, this recipe promises a silky smooth finish that rivals traditional cheesecakes.

Perfect for gatherings or a cosy night in, this cheesecake is simple to prepare and requires no baking, making it an ideal recipe for beginners and busy cooks alike. Plus, with its subtle citrus notes and customizable toppings, it’s sure to impress your friends and family.

Ready to whip up a slice of heaven? Let’s dive into why this recipe stands out.

Why You’ll Love This Recipe

This vegan cheesecake recipe is beloved for many reasons. First, it uses natural ingredients like soaked cashews, coconut cream, and maple syrup to create a creamy texture that’s surprisingly close to traditional cheesecake.

No weird additives or preservatives here — just pure plant-based goodness.

Secondly, the biscuit base is made with simple digestive biscuits and coconut oil, giving it that familiar crumbly crunch you expect from a classic cheesecake. The recipe is also incredibly versatile, allowing you to add fresh fruits, berry compotes, or even chocolate swirls for a personalized touch.

Finally, it’s a no-bake recipe, which means less time in the kitchen and no oven heat to battle, especially handy during warmer months. This cheesecake is perfect for anyone wanting a fuss-free, delicious dessert that fits a vegan lifestyle without sacrificing flavour.

Ingredients

• 200g vegan digestive biscuits (check ingredients for dairy-free)
• 80g coconut oil, melted
• 250g raw cashews, soaked overnight and drained
• 200ml full-fat coconut milk (shake well before using)
• 150g maple syrup or agave syrup
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp vanilla extract
• Pinch of sea salt
• Optional toppings: fresh berries, passionfruit pulp, vegan chocolate shavings

Equipment

• Springform cake tin (approximately 20cm diameter)
• Food processor or high-speed blender (for the filling)
• Bowl (for soaking cashews)
• Spatula
• Measuring cups and spoons
• Mixing bowl
• Knife (for chopping optional toppings)

Instructions

1. Prepare the base: Place the vegan digestive biscuits in a food processor and blitz until they resemble fine crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin.
2. Mix with coconut oil: Pour the melted coconut oil into the biscuit crumbs and stir until the mixture is evenly combined and looks like wet sand.
3. Press the base: Transfer the biscuit mixture into the bottom of the springform tin. Use the back of a spoon or a flat-bottomed glass to press it down firmly and evenly. Place in the fridge to set while you prepare the filling.
4. Blend the filling: In your food processor or blender, combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. This can take 2-3 minutes depending on your machine.
5. Pour the filling: Carefully pour the cheesecake filling over the chilled biscuit base. Use a spatula to smooth the top evenly.
6. Chill: Cover the cheesecake with cling film or a lid and refrigerate for at least 6 hours, preferably overnight. This allows the cheesecake to set firmly.
7. Add toppings: Just before serving, decorate with fresh berries, passionfruit pulp, or vegan chocolate shavings for an extra burst of flavour and colour.
8. Serve: Release the cheesecake from the springform tin, slice, and enjoy your delicious vegan dessert!

Tips & Variations

For best results, soak your cashews overnight or for at least 6 hours. This makes the filling ultra-smooth and creamy.

If you want to make this cheesecake nut-free, try substituting the cashews with silken tofu or soaked sunflower seeds, though the texture might be slightly different. To add a zesty twist, you can swap lemon juice for lime juice, or mix in some lemon zest for extra fragrance.

For a chocolate version, add 2 tablespoons of cocoa powder to the filling and increase the maple syrup slightly to balance the bitterness. You can also experiment with different biscuit bases such as ginger nuts or oat biscuits to change the flavour profile.

Don’t have a food processor? A high-speed blender works wonderfully, just be sure to scrape down the sides frequently to ensure everything blends evenly.

Nutrition Facts

Serving Suggestions

This vegan cheesecake pairs beautifully with a hot cup of English breakfast tea or a freshly brewed coffee for a delightful afternoon treat. Serve it with a drizzle of homemade berry coulis or a dollop of coconut yoghurt to enhance the creaminess.

You can also slice it up for a summer picnic or special occasion, garnishing with edible flowers or a sprinkle of toasted coconut flakes to impress your guests. For a decadent dessert, serve alongside vegan chocolate truffles or a scoop of vegan vanilla ice cream.

To explore more plant-based dessert ideas, check out my Magic Dough Recipe or the delightful Marzipan Challah Recipe.

Conclusion

This best vegan cheesecake recipe UK is a fantastic way to enjoy a decadent dessert without any dairy or eggs. Its creamy texture, tangy flavour, and crumbly biscuit base make it a crowd-pleaser for vegans and non-vegans alike.

Plus, it’s easy to prepare and requires no baking, making it perfect for busy schedules or warm weather.

Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cheesecake is sure to satisfy your cravings with wholesome, natural ingredients. Give it a try and discover how delicious vegan dessert can be!

Don’t forget to explore more creative recipes like the Lump Of Coal Recipe for an added festive twist.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Cheesecake Recipe UK”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and rich vegan cheesecake with a crunchy biscuit base, perfect for any occasion. Made with plant-based ingredients that deliver classic cheesecake flavor without dairy.”, “prepTime”: “PT20M”, “cookTime”: “PT60M”, “totalTime”: “PT80M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“200g vegan digestive biscuits”, “75g vegan butter, melted”, “400g silken tofu”, “200g vegan cream cheese”, “150g caster sugar”, “2 tbsp cornflour”, “1 tsp vanilla extract”, “2 tbsp lemon juice”, “Zest of 1 lemon”, “Pinch of salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 160\u00b0C (fan).”}, {“@type”: “HowToStep”, “text”: “Crush biscuits and mix with melted vegan butter.”}, {“@type”: “HowToStep”, “text”: “Press mixture into a 20cm springform tin and chill for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Blend tofu, vegan cream cheese, sugar, cornflour, vanilla, lemon juice, zest, and salt until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour filling over the biscuit base.”}, {“@type”: “HowToStep”, “text”: “Bake for 60 minutes until set around the edges.”}, {“@type”: “HowToStep”, “text”: “Cool completely, then refrigerate for at least 4 hours before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “5 g”, “fatContent”: “18 g”, “carbohydrateContent”: “35 g”}}