There’s something incredibly satisfying about creating a vegan cheesecake that rivals its traditional counterpart in both flavor and texture. I remember the first time I tried making one; I was skeptical that cashews and coconut milk could replicate the creamy richness of classic cheesecake.
But after a few tweaks and a lot of taste-testing, I landed on a recipe that’s now a staple in my kitchen—and one that even my non-vegan friends can’t get enough of.
What makes this vegan cheesecake truly special is the combination of ingredients that come together to create that perfect creamy, tangy filling. Soaked cashews provide a smooth, velvety base, while coconut milk adds a luscious richness.
A touch of lemon juice brings the tang that makes cheesecake so addictive, and a bit of maple syrup lends a natural sweetness. The crust, made from a mix of almonds, dates, and a hint of vanilla, adds just the right amount of crunch and flavor to complement the filling.
The result is a cheesecake that’s light, creamy, and completely dairy-free—perfect for a summer dessert or a guilt-free indulgence any time of year. Pair it with a Chocolate Protein Smoothie for a treat that’s as nourishing as it is decadent.
Vegan Cheesecake Recipe
Equipment
- Spatula
- Cooling rack
- Measuring cups and spoons
- Electric Mixer or Hand Mixer
- Mixing bowl
- 8-inch Pie Pan
Ingredients
- 2 tbsp cornstarch can use tapioca starch or arrowroot starch
- 1 tsp vanilla extract
- 1 8 inches pie crust Homemade or store bought
- 1 tbsp lemon juice
- 16 oz vegan cream cheese room temperature
- 3 tbsp milk of choice(Almond milk is used here)
Instructions
- Prepare an 8-inch pie crust and set it aside.
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine softened cream cheese with sugar and beat on low until the mixture is smooth and creamy.
- Gradually add cornstarch, milk, lemon juice, and vanilla extract while continuing to beat on low.
- Once fully incorporated, increase the speed to high and beat until smooth.
- Pour the cheesecake mixture into the prepared pie crust.
- Bake for 40-45 minutes.
- Remove from the oven and allow it to cool completely.
- Once cooled, refrigerate for at least 4 hours or overnight.
Notes
- This nutrition information is based on 1 slice of the cake.
- Opt for a high-quality vegan cream cheese, such as Tofutti or So Delicious, for the best results.
- A simple vegan graham cracker crust is used in this recipe.
- Use either white sugar or unrefined sugar. For a sugar-free option, substitute with erythritol or monk fruit sweetener.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Vitamin C | 1 mg |
| Iron | 1 mg |
| Calcium | 42 mg |