You're going to LOVE this easy and tasty Vegan Cheesecake! The creamy no-bake vanilla dairy-free cheesecake is smooth, rich and delicious. Try it topped with a quick berry sauce.
Hands up if you LOVE cheesecake! It's a firm favorite around my house.
And rightly so - crispy cookie base, creamy tangy filling and a topping of berries. Bliss.
My son is dairy-free, and cheesecake was his all-time fave dessert. So we came up with this vegan cheezecake together and he adores it. We all do.
This recipe is kid-approved to be just like the real thing. And we all know kids don't hold back if they don't like something.
This cheesecake always gets two enthusiastic thumbs up! Just as much as a Cheesecake Factory vegan cheesecake.
In the realm of desserts, cheesecake holds a special place. Its creamy texture and indulgent flavor are unparalleled, making it a favorite for many.
But what if you're following a vegan lifestyle or have dietary restrictions? Enter the Vegan Cheesecake – a dairy-free, plant-based alternative that's just as decadent and delicious as its traditional counterpart.
Made with wholesome ingredients like raw cashews, coconut cream, and maple syrup, this Vegan Cheesecake offers a guilt-free way to satisfy your sweet cravings.
Whether you're vegan, lactose intolerant, or simply looking to explore new culinary horizons, this recipe promises to deliver a creamy, dreamy dessert experience that's sure to impress.
Looking for more vegan desserts? Be sure to try out our super popular The Best Vegan Chocolate Cake, Easy Vegan Lemon Cake, or Easy Vegan Carrot Cake.
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Reader Testimonials
⭐⭐⭐⭐⭐ "This cheesecake was phenomenal!! I only had blueberries so made a blueberry sauce. Cheesecake was tasty and creamy." - Tawnie
⭐⭐⭐⭐⭐ "This cheesecake was so good, noone even noticed it's vegan! Saving to make again!" - Pamela
⭐⭐⭐⭐⭐ "I have to admit this was an awesome tasting Vegan Cheesecake! I was thrilled with it and will be making it again soon." - Heidy
Reasons to Make the Recipe
- It's dairy-free and vegan-friendly.
- Made with natural, wholesome ingredients.
- Offers a healthier alternative to traditional cheesecake.
- Perfect for special occasions or everyday indulgence.
What's in it?
This soy-free cheesecake doesn't use tofu, instead, the filling is full of nutritious cashews.
The creamy no-bake vanilla dairy-free cheesecake is smooth, rich and delicious.
To make it even better, I've topped it with a quick and easy berry sauce.
Use any berries you have - fresh or frozen. It adds so much tasty fruity flavor!
Ingredients
You only need simple ingredients for this cheezecake!
- Crushed vegan cookies (such as graham crackers, gingersnaps, or digestives): Provides the base for the crust, adding a crunchy texture and sweet flavor.
- Refined coconut oil: Binds the crust ingredients together and adds a subtle coconut flavor.
- Organic brown sugar: Sweetens the crust and adds a hint of caramelized flavor.
- Vanilla extract: Enhances the overall flavor profile of the crust.
- Raw unsalted cashews: Soaked and blended to create a creamy, dairy-free filling.
- Coconut cream: Adds richness and creaminess to the filling, mimicking the texture of traditional cheesecake.
- Maple syrup: Sweetens the filling naturally, without the need for refined sugars.
- Lemon juice: Adds a tangy brightness to balance the sweetness of the cheesecake.
- Salt: Enhances the flavor and balances the sweetness.
How to make vegan cheesecake
This recipe really is super simple.
1 - Firstly, you need to soak the cashews. Soaking is how you get them really nice and creamy when you whiz them. Ideally, soak them overnight in cold water. If you're short on time, you can 'cheat' by adding the cashews to a pan of water, bring to the boil, then cover, remove from the heat and leave for 20 minutes.
2 - For the cookie crust, just crush cookies (vegan graham crackers work well!), add melted coconut oil, a little brown sugar and vanilla. Mix it all up well, then press into the base of a springform pan.
3 - For the filling, just add the soaked and drained cashews to a blender with the coconut cream (the thick stuff from the top of the can), melted coconut oil, lemon juice, maple syrup and salt to a blender and process until smooth. Pour the filling onto the base and spread it out evenly then place in the freezer for 4-6 hours until firm.
4 - For the berry sauce, just add the frozen or fresh berries (any you like!) to a pan, with the sugar, lemon juice and water and bring to the boil for 5 mins (don't forget to stir often). Reduce the heat and simmer for 7minutes. Cool completely and serve on the cheesecake.
Scroll down for the full ingredients list and method in the recipe card.
Recipe Tips
If you don't have time to soak the cashews overnight, then you can add them to a pan of water, bring to the boil, then cover, remove from the heat and leave for 20 minutes.
Want a berry sauce but don't want to make it yourself? Use canned pie filling instead.
Be sure to get the filling really smooth in the blender. Scrape down the sides and keep going until it's a beautifully smooth texture.
Variations
Instead of the berry sauce for this vegan cheesecake recipe, try raspberry compote, mango compote or vanilla pineapple compote.
Add a drizzle of 2-ingredient, 15 minute Raspberry Syrup.
Try using Oreos or gingersnaps for the cookie crust. Double check that they're vegan.
Add a little almond extract instead of vanilla into the filling for a different flavor.
Storage Advice
To store leftover Vegan Cheesecake, wrap it tightly in plastic wrap or aluminum foil and place it in the freezer.
It will keep for up to three months. Thaw in the refrigerator before serving.
Vegan Desserts
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Recipe
Did you make this recipe? Please let me know how it turned out for you!
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📖 Recipe
Vegan Cheesecake with Berry Topping
Equipment
- food processor
- Bowl
- 8" springform pan
Ingredients
For the crust
- 1 ½ cups (150g) crushed vegan cookies vegan graham crackers, gingersnaps, digestives etc…
- 4 tablespoons melted refined coconut oil
- ¼ cup (50g) organic brown sugar
- ½ teaspoon vanilla extract
For the vegan cheesecake filling
- 2 cups (300g) raw unsalted cashews soaked in cold water overnight or in boiling water for 1 hour
- ¾ cup (200g) coconut cream the cream from the top of a can of coconut milk
- ½ cup (170g) melted coconut oil
- ½ cup (170g) maple syrup
- ¼ cup (50ml) lemon juice (from approx 1 lemon)
- 2 teaspoon vanilla extract
- ½ teaspoon salt
For the berry topping (optional)
- 1 cup (100g) fresh or frozen mixed berries
- 1 tablespoon sugar
- ½ tablespoon lemon juice
- 1 tablespoon water
Instructions
- Spray an 8” inch round springform pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
- Note: cashews need to be prepared in advance, either by soaking overnight, or adding to a pan of water, bring to the boil, cover and set aside for 20 minutes, then drain.
For the crust
- Add the crushed cookies, melted coconut oil, sugar and vanilla to a medium bowl. Stir well until combined and the consistency of damp sand.
- Press evenly and firmly into the base of the prepared pan and smooth with the back of a spoon. Place into the freezer to chill while preparing the filling.
For the vegan cheesecake filling
- Add the drained soaked cashews and all other filling ingredients to a blender and blend until it’s really smooth. You’ll probably need to stop occasionally and scrape the sides down. Pour it over the crust, smooth it out with the back of a spoon and place in the freezer until set: 4-6 hours.
For the berry topping:
- Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
- Reduce the heat to low and let it simmer and bubble for 7minutes. It will thicken further as it cools. Set aside to cool before spooning onto the vegan cheesecake.
To serve
- You can serve the cheesecake frozen, or let it thaw at room temperature for 30 minutes before serving.
- Store in the freezer for up to 3 months
Notes
- Calculated time doesn't include time in the freezer
- Crush the cookies by hand or in a food processor
- Check the cookies are vegan. Some graham cracker brands have honey, but Nabisco should be vegan. Many gingersnaps (gingernuts) are vegan and add a nice gingery flavor.
- If you only have a 7” or 9” springform pan, it will still work. The cheesecake will just be thicker or thinner.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
SuzyH
This was really good for a non-cheese, cheesecake. I used crushed Oreos for the crust, and sprinkled more on top. I also used about 1.5 Tablespoons of vanilla. Next time I’ll try it with chai spices and a ginger snap crust. Thanks for a great recipe.
Pamela
This cheesecake was so good, noone even noticed it's vegan! Saving to make again!
Amanda
I brought this to a party and it went down a treat!
Tawnie
This cheesecake was phenomenal!! I only had blueberries so made a blueberry sauce. Cheesecake was tasty and creamy.
Jana
Hi! I’m not vegan but I’m dairy-free. So glad to find this recipe.
Natalie
Wow... This cheesecake wass gorgeous. The coconut cream and cashews made a perfect cheesecake.
sharon sharples
making this today for the first time , it is in the freezer, and by the taste of the cheesecake topping its going to be eaten very slowly , or in the case of my hubby gone in 60 seconds lol
Jas
I'm addicted to cheesecakes and my daughter is trying out veganism, so this was the perfect recipe to make. Thanks!
Heidy
I have to admit this was an awesome tasting Vegan Cheesecake! I was thrilled with it and will be making it again soon.