Plant Based Cheesecake

How to Make aVegan Cheesecake or Plant Based Cheesecake?

This plant based cheesecake recipe is also a vegan cheesecake recipe. The filling here is based on cashews, which makes a lovely yogurt and sour cream substitute.

Tips & Tricks to Plant Based Cheesecake

Use these tips and tricks to make the perfect vegan cheesecake.

Soak the cashews: Soaking the cashews before blending is crucial to achieve a smooth and creamy texture. Soak them in water for at least 4 hours or overnight. This softens the cashews and makes them easier to blend into a creamy filling.
Use a high-powered blender or food processor: A high-powered blender or food processor will help you achieve a smoother texture. It will blend the cashews and other ingredients more efficiently, resulting in a creamier cheesecake filling.
Add flavorings: Experiment with different flavorings to customize your cheesecake. You can add vanilla extract, lemon zest, cocoa powder, or even fruit purees for added flavor. Adjust the amounts to suit your taste preferences.
Sweeten with natural sweeteners: Opt for natural sweeteners like maple syrup, agave nectar, or date syrup to sweeten your cheesecake. These sweeteners add a delicious sweetness without the need for refined sugar.
Use a high-quality crust: Choose a plant-based crust that complements the flavor of your cheesecake. A common option is a crust made from crushed vegan cookies or nuts. You can also use a gluten-free or grain-free crust if desired.
Chill the cheesecake thoroughly: After assembling the cheesecake, let it chill in the refrigerator for a few hours or overnight. This allows the flavors to meld together and the filling to set properly. A well-chilled cheesecake is easier to slice and has a better texture.
Add toppings: Enhance the presentation and flavor of your cheesecake by adding toppings. Fresh fruit, a drizzle of chocolate sauce, chopped nuts, or a dollop of coconut whipped cream are all great options.
Serve with patience: When ready to serve, allow the cheesecake to sit at room temperature for a few minutes before slicing. This helps prevent the filling from cracking and ensures clean, neat slices.
Store properly: If you have leftovers, store the cheesecake in an airtight container in the refrigerator. It will typically keep well for 3-4 days. If you need to freeze it, wrap it tightly in plastic wrap or place it in a freezer-safe container. Thaw it in the refrigerator before serving.

Get creative. Don’t be afraid to get creative and experiment with different flavors, crusts, and toppings. Plant-based cheesecakes offer endless possibilities, so have fun and enjoy the process of making a delicious and healthy dessert.

Print Recipe

Prep Time 30

Cook Time 6

Total Time 6

Course Dessert

Servings 12

Calories 320 kcal

Ingredients

Crust

1 ½ cups graham cracker crumbs use vegan-friendly graham crackers if desired
1/4 cup melted coconut oil or vegan butter
2 tablespoons maple syrup or agave nectar

Filling

2 cups raw cashews soaked in water for at least 4 hours, or overnight, then drained
1 cup full-fat coconut milk
1/2 cup maple syrup or agave nectar
1/4 cup lemon juice
2 teaspoons vanilla extract
1/4 cup melted coconut oil
Pinch of salt

Instructions

Prep

Preheat your oven to 350°F (175°C).

Mix

In a mixing bowl, combine the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup or agave nectar. Mix until well combined and the crumbs are moistened.
Press the mixture into the bottom of a 9-inch springform pan, evenly distributing it. Use the back of a spoon or the bottom of a glass to press it down firmly.

Bake

Bake the crust in the preheated oven for about 10 minutes, or until it turns slightly golden. Remove from the oven and set aside to cool.

Filling

In a blender or food processor, combine the soaked and drained cashews, coconut milk, maple syrup or agave nectar, lemon juice, vanilla extract, melted coconut oil, and salt. Blend on high speed until smooth and creamy, scraping down the sides as needed.
Pour the filling over the cooled crust in the springform pan. Smooth out the top with a spatula.

Chill

Place the cheesecake in the refrigerator and let it set for at least 4-6 hours, or overnight.
Once the cheesecake is fully set, remove it from the springform pan and transfer it to a serving plate.
Decorate the cheesecake with fresh fruit, vegan whipped cream, or a drizzle of melted dairy-free chocolate, if desired.
Slice and serve chilled. Enjoy!

FAQ Plant-Based Cheesecake

Can I use any type of nuts for the cheesecake filling?

While cashews are commonly used for their creamy texture, you can experiment with other nuts like macadamia or almonds. However, keep in mind that different nuts will yield slightly different flavors and textures.

Can I use a different sweetener instead of maple syrup or agave nectar?

Yes, you can use other liquid sweeteners like date syrup, brown rice syrup, or even coconut nectar. Adjust the amount to taste, as some sweeteners may be sweeter than others.

How do I achieve a smooth and creamy texture for the filling?

Soaking the cashews prior to blending is essential to achieve a creamy texture. Make sure to soak them for at least 4 hours or overnight. If you have a high-powered blender, it will help in achieving a smoother consistency. Blend the ingredients on high speed and scrape down the sides as needed.

Can I add flavors or variations to the cheesecake filling?

Absolutely! You can experiment with adding flavors like cocoa powder for a chocolate cheesecake, matcha powder for a green tea flavor, or fruit purees for different fruit-flavored cheesecakes. Adjust the flavors and sweetness to your preference.

Can I make the cheesecake ahead of time?

Yes, this cheesecake is great for making ahead of time. You can prepare it a day in advance and let it chill in the refrigerator overnight. It will allow the flavors to develop and the cheesecake to set properly.

Can I freeze the cheesecake?

Yes, this cheesecake can be frozen for future enjoyment. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.

Can I use this recipe for mini cheesecakes or individual servings?

Absolutely! You can use muffin tins lined with cupcake liners to make individual-sized cheesecakes. Adjust the baking time accordingly as they may require less time to bake and set.

Can I make this cheesecake without an oven?

Yes, you can make a no-bake version of this cheesecake by using a crust made from crushed vegan cookies or nuts. Simply prepare the filling as instructed and pour it over the crust. Refrigerate until set.