The Best Vegan Cheesecake Recipe

This vegan cheesecake is a delectable creation featuring a crunchy graham cracker crust and a luxuriously smooth filling of cashews and coconut. Sweetened with maple syrup and balanced by a hint of lemon, it offers a refreshing, indulgent dessert that is both satisfying and wholesome. Perfect for any occasion.

I love makin my best Vegan Cheesecake recipe because it really shows off how simple ingredients can turn into a nutritious treat. I start with a crust made from 1 1/2 cups vegan graham cracker crumbs mixed with 3 tbsp maple syrup and 1/2 cup melted coconut oil.

This base is firm yet delicious so it holds up well. Then I blend 3 cups soaked raw cashews with 1 cup full-fat coconut milk, 3/4 cup maple syrup, 1/3 cup freshly squeezed lemon juice, 1 tsp vanilla extract and 1/8 tsp salt.

The resulting filling is smooth and packed with healthy fats and proteins. I enjoy this vegan cheesecake especially because it gives you that patisserie vegan vibe and even hints of a salted caramel fudge treat.

Its a nutrient dense dessert that fits perfectly into a dessert menu when you want something both flavorful and balanced.

Why I Like this Recipe

I like this vegan cheesecake recipe for a few reasons. First, I love that it’s really simple to put together. Even though I sometimes mess up on the measurements, the process is pretty forgiving and the ingredients blend together to make a smooth, creamy filling. Second, I dig the mix of flavors. The tanginess from the lemon juice mixed with the sweetness of the maple syrup and the coconut milk just hits the right note for me. Lastly, I appreciate that I can make it ahead of time. Knowing I can chill the cheesecake overnight and have it ready whenever I want a delicious treat makes it super convenient.

Ingredients

• Graham cracker crumbs supply hearty fiber and tasty carbs for a crunchy base.
• Maple syrup adds natural sweetness and moisture, but its sugar content calls for moderation.
• Coconut oil lends richness and healthy fats, giving a melt in your mouth feel.
• Raw cashews offers protein and creaminess while supportin heart health in every bite.
• Coconut milk gives a smooth texture and good fats for a dreamy, velvety filling.
• Lemon juice adds tangy sourness to balance out the sweet flavors very nicely.
• Vanilla extract enriches the dessert with aromatic notes and subtle sweet warmth.

Ingredient Quantities

• 1 1/2 cups vegan graham cracker crumbs
• 3 tbsp maple syrup (for the crust)
• 1 cup melted coconut oil, divided (use 1/2 cup for the crust and 1/2 cup for the filling)
• 3 cups raw cashews, soaked at least 4 hours then drained
• 1 cup full-fat coconut milk
• 3/4 cup maple syrup (for the filling)
• 1/3 cup freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1/8 tsp salt

How to Make this

1. Mix the graham cracker crumbs, 3 tablespoons maple syrup, and 1/2 cup melted coconut oil in a bowl until it forms a crumbly, sticky mix.

2. Press this crust mixture firmly and evenly into the bottom of a 9-inch pan or springform pan.

3. In a blender, combine the soaked cashews, full-fat coconut milk, 3/4 cup maple syrup, 1/3 cup lemon juice, 1 teaspoon vanilla extract, 1/8 teaspoon salt, and the remaining 1/2 cup melted coconut oil.

4. Blend everything on high until it gets completely smooth and creamy. If there are still little bits, stop and blend more.

5. Pour the blended mixture over the crust in the pan, making sure you spread it out evenly.

6. Smooth out the top with a spatula so it looks nice and even.

7. Cover the pan and chill it in the fridge for at least 4 hours, but letting it chill overnight is even better.

8. Once set, take it out of the fridge and let it sit for a few minutes at room temperature before serving.

9. Slice it up and serve chilled, and if you want you can add some fresh fruit on top for extra flavor.

10. Any leftovers should go straight back to the fridge so you can enjoy it later. Enjoy your vegan cheesecake!

Equipment Needed

1. Mixing bowl for blending the graham cracker crumbs and syrup with the coconut oil
2. Measuring cups and spoons to accurately measure all the ingredients
3. A 9-inch pan or a springform pan for the crust and filling
4. A spatula for pressing the crust into the pan and smoothing out the top
5. Blender to puree the filling ingredients until smooth
6. Refrigerator to chill the cheesecake for several hours
7. Knife for slicing the cheesecake once it’s set

FAQ

The Best Vegan Cheesecake Recipe Substitutions and Variations

• For the vegan graham cracker crumbs, you can crush up gluten-free crackers like rice or oat crackers and use them instead.
• If you don’t have maple syrup, try using agave nectar or even date syrup, but be aware the taste might change a bit.
• If you’re out of coconut oil, melted vegan butter works pretty well, though the flavor will be slightly different.
• Instead of raw cashews, you can use blanched almonds or even macadamia nuts (use a bit less since they have a stronger taste).
• If you can’t get full-fat coconut milk, soy cream or oat cream is a decent substitute, just adjust the thickness as needed.

Pro Tips

1. When you press the crust, make sure you press it down real firm coz that helps it stick together better and keeps it from crumbling when you cut it later.

2. If you’re not getting a perfectly smooth mixture in your blender, try giving it a few extra blends and taps in the jar; sometimes the cashews can be stubborn and leave little lumps.

3. I found out that letting the cheesecake chill overnight makes a huge difference in how creamy it gets so if you can, plan ahead and let it chill for at least 8 hours instead of just 4.

4. Don’t be afraid to play around with toppings coz a little fresh fruit or even a sprinkle of cocoa can totally change the flavor and make it feel extra special every time you serve it.