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.
Equipment
- 9-inch springform pan
- Blender or high-speed food processor
- Measuring cups & spoons
- Spatula
Ingredients
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
Instructions
Make the Crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup.
- Press the mixture evenly into the bottom of the springform pan.
- Bake for 8–10 minutes. Remove and let it cool.
Prepare the Filling:
- Drain soaked cashews and add them to a blender.
- Add coconut cream, maple syrup, lemon juice, vanilla, cornstarch, and salt.
- Blend on high until smooth and creamy.
Assemble & Bake:
- Pour the filling over the cooled crust.
- Smooth the top with a spatula.
- Bake at 325°F (160°C) for 40–45 minutes until edges are slightly firm but center is still a bit wobbly.
Chill:
- Let the cheesecake cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight to set.
Serve:
- Remove from the springform pan, top with fresh berries or drizzle, slice, and enjoy!
Nutrition
Calories: 320kcal
Tried this recipe?Let us know how it was!