Cheesecake Pie Recipe Vegan: Easy & Delicious Delight

Craving a rich, creamy dessert that’s both indulgent and completely plant-based? This vegan cheesecake pie recipe is exactly what you need.

Combining the luscious texture of traditional cheesecake with a flaky, buttery vegan crust, this pie is a showstopper for any occasion. Whether you’re vegan, lactose intolerant, or just looking to try something new, this recipe delivers on flavor and satisfaction without any dairy or eggs.

Plus, it’s surprisingly easy to make, using wholesome ingredients that come together in just a few simple steps.

Perfect for family gatherings, potlucks, or a cozy night in, this cheesecake pie offers a smooth, tangy filling made from cashews and coconut cream, balanced with a hint of vanilla and lemon zest for freshness.

Serve it chilled and watch it disappear bite by bite. Ready to impress your friends and satisfy your sweet tooth?

Let’s dive into this delightful vegan cheesecake pie recipe!

Why You’ll Love This Recipe

This vegan cheesecake pie is a fantastic alternative to traditional cheesecake, with all the creamy decadence but none of the dairy. It’s:

• Rich and creamy, thanks to soaked cashews and coconut cream.
• Easy to make with simple, whole-food ingredients.
• Customizable with various crusts and toppings.
• Perfectly balanced with a tangy lemon and vanilla flavor.
• Free from common allergens like dairy and eggs, making it suitable for many dietary needs.

Plus, it’s a great way to introduce plant-based desserts to family and friends who might not be vegan but love delicious food!

Ingredients

• For the crust:
• 1 ½ cups vegan graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup melted coconut oil
• 2 tbsp maple syrup
• For the filling:
• 1 ½ cups raw cashews (soaked in hot water for 2 hours)
• 1 cup full-fat coconut cream
• ½ cup powdered sugar or coconut sugar
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1 tsp pure vanilla extract
• Pinch of salt
• Optional toppings:
• Fresh berries (strawberries, blueberries, raspberries)
• Chopped nuts (pecans, almonds)
• Vegan chocolate shavings

Equipment

• 9-inch pie dish or tart pan
• Food processor or high-speed blender
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Whisk
• Optional: Zester for lemon zest

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the crust: Transfer the crumb mixture into the pie dish. Using your fingers or the back of a spoon, press the crumbs firmly and evenly across the bottom and up the sides of the dish. Bake for 8-10 minutes until set and golden. Remove from the oven and let cool completely.
3. Prepare the filling: Drain the soaked cashews and add them to your food processor or blender along with the coconut cream, powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes depending on your blender power.
4. Assemble the pie: Pour the creamy filling over the cooled crust, smoothing the top with a spatula to create an even layer.
5. Chill: Cover the pie loosely with plastic wrap or a pie cover. Refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up.
6. Add toppings: Before serving, garnish with your choice of fresh berries, chopped nuts, or vegan chocolate shavings for an extra special touch.
7. Serve and enjoy: Slice the pie with a sharp knife dipped in hot water for clean cuts. Serve chilled and savor each creamy, tangy bite!

Tips & Variations

For a nut-free version, substitute the cashews with silken tofu or soaked sunflower seeds, adjusting the sweetness and texture accordingly.

• Soaking cashews: For best results, soak your cashews in hot water for at least 2 hours or overnight in cold water. This ensures a smooth, creamy filling.
• Sweetener options: Feel free to swap maple syrup or powdered sugar with agave nectar, coconut sugar, or your favorite vegan sweetener.
• Crust alternatives: Try using crushed nuts mixed with dates for a no-bake crust option.
• Flavor twists: Add a tablespoon of cocoa powder to the filling for a chocolate cheesecake pie or swirl in some berry puree before chilling.

Nutrition Facts

Serving Suggestions

This vegan cheesecake pie is incredibly versatile. Serve it chilled on its own, or elevate the presentation with these ideas:

• Top with a vibrant berry compote or fresh sliced strawberries for a fruity burst.
• Drizzle with warm vegan chocolate ganache or caramel sauce for a decadent touch.
• Pair with a cup of freshly brewed coffee or herbal tea for a perfect afternoon treat.
• Serve alongside vegan whipped cream or coconut yogurt for extra creaminess.

Looking for more delicious plant-based recipes? Check out our Pecan Crackers Recipe for a crunchy snack, or indulge in the creamy richness of our Peanut Butter Gelato Recipe.

For savory inspiration, don’t miss the hearty Bariatric Meatloaf Recipe – a perfect complement to sweet treats!

Conclusion

This vegan cheesecake pie is a delightful way to enjoy a classic dessert without any animal products. It’s creamy, tangy, and sweetened naturally, making it a guilt-free indulgence that everyone will love.

The simplicity of the ingredients and the straightforward steps make it a wonderful recipe for bakers of all skill levels. Whether you’re celebrating a special occasion or simply craving a comforting dessert, this pie is sure to become a staple in your recipe collection.

With its customizable toppings and adaptable crust options, you can tailor this pie to your preferences or dietary needs. Best of all, it proves that vegan desserts can be just as luscious and satisfying as their traditional counterparts.

Give this recipe a try—you might just find your new favorite dessert!

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