Vegan Ricotta Cheesecake Recipe That Everyone Will Love

If you’ve ever craved the creamy, tangy delight of a classic ricotta cheesecake but follow a plant-based lifestyle, you’re in for a treat! This vegan ricotta cheesecake recipe brings all the luscious texture and flavor of traditional cheesecake without any dairy or eggs.

Made from wholesome ingredients like cashews and tofu, it offers a smooth and rich filling that’s both satisfying and guilt-free. Whether you’re vegan, lactose intolerant, or simply looking to try something new, this cheesecake promises to impress your guests and delight your taste buds.

Perfectly balanced with a hint of lemon and vanilla, this cheesecake is wonderfully versatile and can be enjoyed plain or topped with fresh fruit or a berry compote. Plus, it’s simple to prepare, requiring no complicated techniques or hard-to-find ingredients.

Dive into this deliciously creamy vegan ricotta cheesecake and discover a new favorite dessert that everyone can enjoy!

Why You’ll Love This Recipe

This vegan ricotta cheesecake stands out for several reasons. First, it achieves a creamy, melt-in-your-mouth texture reminiscent of traditional ricotta cheesecake, but in a completely plant-based form.

Using cashews and silken tofu as the base provides a protein-rich, smooth filling that holds together beautifully after chilling.

Second, it’s incredibly easy to make. No need to fuss with water baths or multiple bowls—this recipe comes together quickly in a food processor or blender.

Finally, it’s versatile. You can customize it with your favorite crust, add flavors like citrus zest, or top it with fresh berries or chocolate ganache.

This vegan cheesecake is perfect for celebrations, weeknight desserts, or whenever you want a wholesome treat.

Ingredients

• For the crust:
• 1 ½ cups vegan digestive biscuits or graham crackers, crushed
• 5 tbsp melted coconut oil
• 2 tbsp maple syrup or agave nectar
• For the filling:
• 1 ½ cups raw cashews, soaked for at least 4 hours or overnight
• 1 cup silken tofu
• ½ cup coconut cream (the thick part from a chilled can)
• ¾ cup powdered sugar
• 3 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• Pinch of salt

Equipment

• 9-inch springform pan
• Food processor or high-speed blender
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Zester or microplane (for lemon zest)

Instructions

1. Prepare the crust: In a mixing bowl, combine the crushed vegan biscuits, melted coconut oil, and maple syrup. Stir well until the mixture resembles wet sand.
2. Press the crust: Transfer the crust mixture into the base of the springform pan. Use the back of a spoon or a flat-bottomed glass to press it evenly and firmly. Place in the refrigerator to chill while you make the filling.
3. Make the filling: Drain the soaked cashews and add them to your food processor or blender. Add silken tofu, coconut cream, powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
4. Blend until smooth: Process the filling ingredients until the mixture is completely smooth and creamy. This may take 2-3 minutes depending on your equipment. Scrape down the sides as needed to ensure everything is well combined.
5. Pour and smooth: Pour the creamy filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly.
6. Chill to set: Cover the cheesecake and refrigerate for at least 4 hours or overnight. This allows the filling to firm up to the perfect sliceable consistency.
7. Serve: Once set, remove the cheesecake from the springform pan. Slice with a sharp knife and serve plain or topped with fresh berries, fruit compote, or vegan whipped cream.

Tips & Variations

For best results, soak cashews overnight to ensure a perfectly creamy texture.

• Crust alternatives: Swap the vegan biscuits for nuts and dates for a gluten-free crust option. Simply pulse 1 cup almonds and 8 pitted dates until crumbly and press into the pan.
• Flavor twists: Add a teaspoon of almond extract or orange zest instead of lemon for a different citrus note.
• Sweetener options: Use coconut sugar or date syrup instead of powdered sugar for a less refined sweetener.
• Add fruit: Swirl in a berry puree before chilling for a beautiful marbled effect and fruity burst.
• Make it soy-free: Replace silken tofu with extra coconut cream or vegan cream cheese for those avoiding soy.

Nutrition Facts

Serving Suggestions

This vegan ricotta cheesecake is wonderfully versatile when it comes to serving. For a fresh and fruity finish, top slices with a homemade berry compote or fresh seasonal berries like strawberries, blueberries, or raspberries.

If you prefer something richer, drizzle with a vegan chocolate ganache or caramel sauce. For an elegant presentation, add a dollop of vegan whipped cream and a sprinkle of toasted coconut flakes or chopped pistachios.

This cheesecake also pairs beautifully with a cup of freshly brewed coffee or a light herbal tea, making it a perfect dessert for any occasion—from casual family dinners to festive celebrations.

Conclusion

This vegan ricotta cheesecake recipe is a shining example of how plant-based desserts can be just as indulgent and satisfying as their traditional counterparts. By using natural ingredients like cashews, silken tofu, and coconut cream, it captures the creamy richness and subtle tang that make ricotta cheesecake so beloved.

Whether you’re vegan, dairy-free, or simply seeking a healthier dessert option, this cheesecake will quickly become a favorite. Easy to prepare and endlessly adaptable, it invites creativity while delivering consistent delicious results.

Don’t forget to explore other fantastic vegan recipes on our site such as Peruvian Vegetable Recipes for Flavorful Healthy Meals, Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more plant-based inspiration!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Ricotta Cheesecake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and luscious vegan cheesecake made with tofu and cashews for a perfect ricotta-like texture. This dessert is rich, dairy-free, and ideal for any occasion.”, “prepTime”: “PT20M”, “cookTime”: “PT50M”, “totalTime”: “PT1H10M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups raw cashews (soaked overnight)”, “14 oz firm tofu (drained)”, “1/2 cup maple syrup”, “1/4 cup lemon juice”, “2 tsp vanilla extract”, “1/4 cup coconut oil (melted)”, “1/4 cup unsweetened almond milk”, “2 tbsp cornstarch”, “1/2 tsp salt”, “1 pre-made vegan graham cracker crust (9-inch)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Drain cashews and blend with tofu until smooth.”}, {“@type”: “HowToStep”, “text”: “Add maple syrup, lemon juice, vanilla, coconut oil, almond milk, cornstarch, and salt; blend until creamy.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into the vegan graham cracker crust.”}, {“@type”: “HowToStep”, “text”: “Bake for 45-50 minutes until set around the edges.”}, {“@type”: “HowToStep”, “text”: “Cool to room temperature, then refrigerate for at least 4 hours before serving.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “9g”, “fatContent”: “22g”, “carbohydrateContent”: “25g”}}