My Recommended Vegan Cheesecake Recipe

My Recommended Vegan Cheesecake Recipe

This vegan cheesecake is the vegan dessert that is made to change your mind on what you think about vegan desserts, especially desserts that traditionally require dairy products to make. This vegan cheesecake is all you need in an awesome dessert that is made from love and completely vegan. It is rich, tasty and filling. You’d definitely fall in love more with it after you try it. There’s a reason it is my recommended recipe.

The crust only requires a simple mix of crushed vegan biscuits, coconut oil and maple syrup. They create a base that’s buttery and just a little bit crunchy once chilled. It’s the kind of crust that holds everything together. For the filling, you need soaked cashews to be blended with coconut cream, lemon juice, maple syrup and a little bit of vanilla until the mixture turns into silky. The creamy texture you get comes from these blended cashews

There’s no need giving you all these explanations when the recipe below could do justice to that.

Recommended Vegan Cheesecake Recipe

The best vegan cheesecake recipe that I can recommended to anyone who loves cheesecake but wants it completely vegan. If you follow this recipe, you'd definitely love the outcome.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chill Time 4 hours hrs

Servings: 10 Slices

Course: Dessert

Cuisine: American, Vegan

Calories: 320

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Crust:

• 1 ½ cups vegan graham cracker crumbs or crushed digestive biscuits
• ¼ cup coconut oil melted or vegan butter
• 2 tbsp maple syrup

For the Filling:

• 2 cups raw cashews soaked overnight or in hot water for 1 hour
• 1 cup coconut cream thick part from a chilled can
• ½ cup maple syrup or agave nectar
• ¼ cup lemon juice freshly squeezed
• 2 tsp vanilla extract
• 2 tbsp cornstarch or arrowroot powder
• pinch of salt

Optional Topping:

• Fresh berries
• Vegan chocolate drizzle or fruit compote

Equipment

• 9-inch springform pan
• Blender or high-speed food processor
• Mixing bowls
• Measuring cups & spoons
• Spatula
• Oven

Method

 

Make the Crust:

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup.
3. Press the mixture evenly into the bottom of the springform pan.
4. Bake for 8–10 minutes. Remove and let it cool.

Prepare the Filling:

1. Drain soaked cashews and add them to a blender.
2. Add coconut cream, maple syrup, lemon juice, vanilla, cornstarch, and salt.
3. Blend on high until smooth and creamy.

Assemble & Bake:

1. Pour the filling over the cooled crust.
2. Smooth the top with a spatula.
3. Bake at 325°F (160°C) for 40–45 minutes until edges are slightly firm but center is still a bit wobbly.

Chill:

1. Let the cheesecake cool completely at room temperature.
2. Refrigerate for at least 4 hours or overnight to set.

Serve:

1. Remove from the springform pan, top with fresh berries or drizzle, slice, and enjoy!

Nutrition

Calories: 320kcal

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