6 Hours (30 minutes prep, 1 hour bake, 4-5 hours chill) | Medium | SERVES 12 Slices
Nutrition per serving:
320 Cals, 6g Protein, 27g Carbs, 22g Fat, 15g Sugar
INGREDIENTS
The Crust
- 2 cups vegan graham cracker crumbs (or crushed digestive biscuits)
- 5 tbsp melted coconut oil or vegan butter
- 2 tbsp sugar or maple syrup
The Filling
- 1 ½ cups raw cashews (soaked overnight or for 4 hours in warm water)
- 1 cup full-fat coconut cream (chilled, thick portion only)
- ¾ cup vegan cream cheese (store-bought or homemade)
- ¾ cup sugar (or maple syrup for a refined sugar-free version)
- 3 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tbsp cornstarch or arrowroot powder
- 1 tbsp coconut oil (melted, for creaminess)
Optional Toppings
- Fresh berries
- Fruit compote
- Vegan chocolate drizzle
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Mix the graham cracker crumbs, melted coconut oil, and sugar (or syrup) in a bowl until the mixture resembles wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan, forming an even layer. Use the bottom of a glass to flatten it.
- Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
Make the Filling
- Drain and rinse the soaked cashews, then blend them in a high-speed blender or food processor with coconut cream, vegan cream cheese, sugar, lemon juice, vanilla extract, cornstarch, and melted coconut oil. Blend until the mixture is smooth and creamy.
- Taste the filling and adjust sweetness or tanginess to your preference.
Assemble and Bake
- Pour the creamy filling over the baked crust and smooth out the top with a spatula.
- Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly wobbly.
Let It Cool and Serve
- Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate for at least 4-5 hours (or overnight) to fully set.
- Carefully remove the springform pan. Garnish with fresh berries, fruit compote, or a drizzle of melted vegan chocolate.
- Slice and serve!
Velvety, luscious, and oh-so-creamy, this Vegan Cheesecake is a decadent plant-based twist on a classic dessert. A buttery graham cracker crust supports a rich cashew and coconut cream filling, perfectly balanced with a hint of tanginess and sweetness. It’s indulgence redefined—ideal for any celebration or just a treat-yourself day.
