Delicious Vegan Cheesecake Recipes You’ll Love

At times, the desire for desserts is associated with dietary preferences or restrictions; in such a scenario vegan cheesecakes take center stage. Rich, creamy, and bursting with flavor, they afford all the satisfaction of a traditional cheesecake minus the need for dairy or eggs. Whether vegan, lactose intolerant, or just wanting to try out plant-based desserts, vegan cheesecakes are the perfect choice.

This also gives room for play with texture, bases, and toppings, allowing you to tailor your dessert to any taste or special occasion. With a litany of substitutes, from cashews to coconut cream and plant-based yogurt, it's easier than ever to create an indulgent cheesecake that's entirely vegan. Here's a basic vegan cheesecake recipe to get you started, followed by variations and tips on substitutes to enhance your plant-based baking game.

Vegan Cheesecake Recipe

Ingredients:

For the Cheesecake Filling:

• 300 g raw cashews, soaked overnight
• 120 ml coconut cream
• 100 ml maple syrup
• 1 tsp vanilla extract
• Juice of 1 lemon
• 100 ml melted coconut oil

For the Base:

• 200 g dates, pitted
• 150 g almonds

Method:

Mix together the dates and almonds in a food processor, until it all sticks together crumbly; press this into the bottom of a spring form pan in order to have a smooth, flat crust. Now place the freezer to set.

Drain and rinse the soaked cashews, then blend them with coconut cream, maple syrup, vanilla extract, lemon juice, and melted coconut oil until smooth and creamy. Pour the filling over the crust, spreading it evenly. Freeze for at least 4 hours or until firm. Before serving, allow it to thaw slightly for a creamy texture. Garnish with fresh fruit, nuts, or chocolate shavings as desired.

5 Vegan Cheesecake Recipes to Try

No-Bake Chocolate Vegan Cheesecake

Mix cocoa powder into the basic filling recipe and top it with a layer of melted dark vegan chocolate for a decadent treat. Use a crust made from crushed Oreos and coconut oil for an indulgent twist. Freeze until set and serve with a sprinkle of sea salt for contrast. This no-bake option is rich, velvety, and perfect for chocolate lovers.

Berry Swirl Vegan Cheesecake

Blend fresh or frozen berries into half of the cheesecake filling. Then pour plain filling over the crust, dollop the berry mixture on top, and swirl with a skewer for a marbled effect. This visually stunning cheesecake is fruity, refreshing, and perfect for summer parties.

Matcha Vegan Cheesecake

Add a teaspoon of matcha powder to the filling for an earthy, vibrant twist. Pair it with a crust made from crushed pistachios and dates for a nutty base. The subtle bitterness of matcha balances the sweetness, creating a sophisticated dessert.

Tropical Mango Vegan Cheesecake

Add chunks of ripe mango puree to give a tropical tang. Coconut-flake, nut-based, or date-based bottoms will be enough to give in to this fruity pleasure. Top fresh mango slices, with desiccated coconut; summery and out of this world.

Peanut Butter and Chocolate Vegan Cheesecake

Mix in swirls of natural peanut butter into the filling and top with vegan chocolate ganache. Use a crust made from crushed digestive biscuits and melted vegan butter. This indulgent cheesecake offers a creamy, nutty, and chocolaty experience that's a party favorite.

5 Vegan Substitutes You Can Use

Cashews for Creaminess: Soaked cashews are an essential element of vegan cheesecakes because they give that kind of texture like traditional cream cheese. Being relatively mild, it can take well to most sweeteners, citrus, and other flavors. Soak overnight to get that nice smooth texture.

Coconut Cream: Coconut cream is an excellent substitute for heavy cream that's dairy-free. It has a luxurious mouthfeel and understated sweetness when used in cheesecakes prepared with vegan method. For great results, either use the solid part of refrigerated coconut milk or canned coconut cream.

Maple Syrup: Maple syrup is a natural sweetener that enhances the flavor of vegan desserts. Its liquid form helps maintain the smooth consistency of the filling while adding a mild, caramel-like sweetness.

Agar-Agar: Agar-Agar is a vegan alternative to gelatine derived from seaweed. It does not affect the flavor of no-bake cheesecakes and helps set them. Dissolve it in warm water and mix it into the filling for a firm yet creamy texture.

Almonds and dates: Almonds and dates have become the healthiest, totally sweet base to any vegan cheesecakes. Ground together they do form into an adhesive but a crumbly mixture holding really well into place. Pairs well with multiple types of filling while adding a very mild nuttiness.