Who says you can’t have your cake and eat it too? (Or in this case, cheesecake.) Vegan cheesecake is here to prove that plant-based eating can be indulgent and delicious, too.
The Vegan Cheesecake Dilemma
There’s just one problem: How do you make a cheesecake without cheese? And still get that creamy, dreamy texture we all know and love?
Luckily, there are a few ingredients that can work magic in the vegan cheesecake world. And in this guide, we’ll explore 10 of the best vegan cheesecake recipes out there, so you can indulge in creamy bliss without any animal products.
The Secret to Vegan Cheesecake
The secret to vegan cheesecake lies in the ingredients you choose. Instead of dairy, you’ll use:
- Cashews
- Tofu
- Coconut cream
Each of these ingredients can help you achieve a creamy texture in your vegan cheesecake. But let’s break down how to use them:
- Cashews: Soak them overnight (or quick-soak them by covering them with water and bringing to a boil, then removing from heat and letting sit for 1 hour). Drain and blend with water until smooth.
- Tofu: Use a high-speed blender to blend it until smooth. You won’t taste the tofu, but it will add a nice, subtle creaminess to your cheesecake.
- Coconut cream: Use the thickest part of a can of full-fat coconut milk. You may need to chill the can overnight to get the thickest layer at the top.
Another important aspect of vegan cheesecake is the base. You can use:
- Cashews
- Dates
- Graham crackers
- Chocolate cookies
To make a crust, process your chosen ingredients in a food processor until it sticks together. Then press it into the bottom of a springform pan.
Classic Vegan Cheesecake
Vanilla Bean Vegan Cheesecake
This simple yet delicious vegan cheesecake is the perfect base for any flavors you want to add. The recipe uses:
- Cashews
- Coconut cream
- Maple syrup
- Vanilla extract
You’ll blend these ingredients together until very smooth. Then you’ll pour it into a crust and bake it until set. The result is a creamy, dreamy dessert that you won’t believe is dairy-free.
For a fun twist, you can add a vanilla bean to the blender for an extra burst of flavor.
Lemon Vegan Cheesecake
If you prefer a tangy, bright flavor in your cheesecake, this vegan lemon cheesecake is for you. It uses:
- Tofu
- Lemon juice
- Maple syrup
- Vanilla extract
To make this vegan cheesecake, you’ll blend the tofu with the other ingredients until smooth. Then you’ll pour it into a crust and bake it until set. You can garnish it with fresh lemon slices or zest for an extra pop of flavor.
Chocolate Indulgence
Chocolate Swirl Vegan Cheesecake
For those with a sweet tooth, this vegan chocolate swirl cheesecake is the perfect indulgence. The recipe uses:
- Cashews
- Coconut oil
- Maple syrup
- Cocoa powder
You’ll blend the cashews with some water until smooth. Then you’ll divide the mixture into two parts. Blend one part with coconut oil and maple syrup to sweeten it up. Blend the other part with cocoa powder to make the chocolate portion.
You’ll then pour the sweetened cashew mixture into a crust and spread the chocolate cashew mixture on top. You can use a toothpick or the back of a knife to swirl the chocolate into the cheesecake for a pretty marble effect.
Once you bake it, you can drizzle the top with chocolate ganache for an extra chocolatey kick.
Peanut Butter Cup Vegan Cheesecake
Who doesn’t love a good peanut butter cup? This vegan cheesecake takes the classic candy and turns it into a decadent dessert. It uses:
- Cashews
- Peanut butter
- Coconut oil
- Maple syrup
- Vanilla extract
To make this vegan cheesecake, you’ll blend the cashews with some water until smooth. Then you’ll blend the peanut butter, coconut oil, maple syrup, and vanilla extract until combined.
You’ll then pour the cashew mixture into a crust and swirl in the peanut butter mixture on top.
Once you bake it, you can top it with chopped peanuts or mini chocolate chips for an extra treat.
Fruity Delights
Fruit lovers will adore these fruity vegan cheesecake flavors. Each one uses a fresh fruit compote to add sweetness and flavor to the dessert.
Strawberry Vegan Cheesecake
This vegan cheesecake is a delicious way to enjoy the taste of summer all year long. It uses:
- Cashews
- Coconut cream
- Maple syrup
- Vanilla extract
- Fresh strawberries
You’ll blend the cashews with some water until smooth. Then you’ll add the coconut cream, maple syrup, and vanilla extract and blend until creamy. You’ll pour this mixture into a crust and bake it until set.
While the cheesecake is cooling, you’ll make a fresh strawberry compote by cooking down sliced strawberries with a little bit of water and sweetener. Once the cheesecake is chilled, you can top it with the compote and sliced strawberries for a beautiful presentation.
Blueberry Vegan Cheesecake
This vegan cheesecake has a vibrant purple hue and a delicious sweet-tart flavor. It uses:
- Cashews
- Coconut cream
- Maple syrup
- Lemon juice
- Vanilla extract
- Fresh or frozen blueberries
You’ll blend the cashews with some water until smooth. Then you’ll add the coconut cream, maple syrup, lemon juice, and vanilla extract and blend until creamy.
You can then divide the mixture into two parts. Blend one part with blueberries until smooth. Pour this mixture into a crust and bake it until set.
While the cheesecake is cooling, you’ll make a fresh blueberry compote by cooking down the remaining blueberries with a little bit of water and sweetener. Once the cheesecake is chilled, you can top it with the compote and additional blueberries for a stunning finish.
For a variation on this recipe, you can use almonds instead of cashews to make an almond crust. Simply process the almonds in a food processor until they stick together. Then press them into the bottom of a springform pan and bake them for a few minutes before adding the cheesecake mixture.
Seasonal Specialties
These seasonal vegan cheesecake flavors are perfect for celebrating different holidays and occasions throughout the year.
Pumpkin Spice Vegan Cheesecake
This vegan cheesecake is the perfect autumnal dessert. It uses:
- Cashews
- Canned pumpkin
- Maple syrup
- Cinnamon
- Ginger
- Nutmeg
- Cloves
You’ll blend the cashews with some water until smooth. Then you’ll add the pumpkin, maple syrup, spices, and a pinch of salt and blend until combined.
You can then make a pecan crust by processing pecans in a food processor until they stick together. Then press them into the bottom of a springform pan and bake them for a few minutes before adding the cheesecake mixture.
Eggnog Vegan Cheesecake
This vegan cheesecake is a festive holiday treat that will satisfy your sweet tooth during the holiday season. It uses:
- Tofu
- Coconut milk
- Maple syrup
- Vanilla extract
- Nutmeg
- Cinnamon
You’ll blend the tofu and coconut milk together until very smooth. Then you’ll add the maple syrup, vanilla extract, and spices and blend until combined.
You can then make a graham cracker crust by processing graham crackers in a food processor until they stick together. Then press them into the bottom of a springform pan and bake them for a few minutes before adding the cheesecake mixture.
Once the cheesecake is chilled, you can sprinkle the top with fresh nutmeg and cinnamon for a delicious and festive garnish.
Tips and Tricks
Here are some general tips and tricks for making the best vegan cheesecake possible:
- If you want to use a different type of sweetener, like agave nectar or stevia, you can usually substitute it on a 1:1 basis. Just keep in mind that different sweeteners may affect the texture of your cheesecake slightly.
- If you don’t have a high-speed blender, you can soak the tofu for a few hours before blending it to make it creamier.
- You can use a water bath when baking your vegan cheesecake to help it stay moist and creamy. Simply place the springform pan in a large baking dish and fill it with about an inch of water. Then bake the cheesecake as directed.
- Let your vegan cheesecake cool to room temperature and then chill it in the refrigerator for at least 4 hours (or overnight) before serving. This will help it set and develop that classic cheesecake texture.
Happy baking!