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Vegan Cheesecake Recipe

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This rich, creamy, and dairy-free cheesecake is made with simple, wholesome ingredients and has a smooth, tangy texture just like the classic version—without any animal products. Perfect for any special occasion or just because!

Ingredients

Scale

For the crust:

  • 1 ½ cups (150g) vegan graham cracker crumbs or digestive biscuits
  • ¼ cup (60g) coconut oil (melted) or vegan butter
  • 2 tablespoons maple syrup (or agave syrup)

For the filling:

  • 2 cups (480g) raw cashews, soaked for 4–6 hours (or in hot water for 1 hour)
  • ½ cup (120ml) coconut cream (or full-fat coconut milk, thick part only)
  • ½ cup (120ml) maple syrup or agave syrup
  • ¼ cup (60ml) lemon juice (for tanginess)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil (for firmness)

Optional toppings:

  • Fresh berries
  • Fruit compote
  • Shaved dark chocolate
  • Vegan caramel sauce

Instructions

1. Prepare the crust

  • In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until the mixture sticks together when pressed.
  • Press the mixture into the bottom of a springform pan (about 8 inches/20 cm) and flatten evenly using the back of a spoon.
  • Place in the freezer while preparing the filling.

2. Make the filling

  • Drain the soaked cashews and place them in a blender or food processor.
  • Add coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil.
  • Blend until very smooth and creamy (this can take 2–3 minutes, depending on your blender).

3. Assemble and chill

  • Pour the creamy filling over the crust and smooth the top with a spatula.
  • Place the cheesecake in the freezer for at least 4 hours or overnight until firm.

4. Serve

  • Remove from the freezer and let it sit for 10–15 minutes at room temperature before slicing.
  • Add your favorite toppings and enjoy!

Notes

  • Add zest from 1 lemon for extra brightness.
  • For a chocolate version, add ¼ cup (30g) cocoa powder to the filling.
  • Store leftovers in the freezer for up to 2 weeks or in the fridge for 5 days.

Find it online: https://ukfinda.com/vegan-cheesecake-recipe/