Cheesecake is a timeless dessert that is loved by many, but traditional versions rely on dairy products like cream cheese and eggs. The good news is, you can make a creamy, delicious, and dairy-free vegan cheesecake using plant-based ingredients! Whether you prefer a no-bake version for an easy, hassle-free treat or a baked version for a rich and dense texture, we’ve got you covered. Let’s dive into how to make a vegan cheesecake that will satisfy your sweet tooth without any animal products.
Key Ingredients for Vegan Cheesecake
Before we start, let’s go over some essential plant-based ingredients that will help you achieve the perfect creamy texture and flavor in your vegan cheesecake:
- Cashews: Soaked cashews are the star ingredient in many vegan cheesecakes, providing a rich, creamy texture when blended.
- Coconut Milk or Coconut Cream: Full-fat coconut milk or coconut cream adds richness and helps bind the filling together while enhancing the flavor with a subtle coconut taste.
- Dairy-Free Cream Cheese: For a more traditional cheesecake flavor, dairy-free cream cheese is a great addition. It gives the cheesecake a tangy richness without any dairy.
- Dates or Agave Syrup: These natural sweeteners provide the sweetness you need for the filling and crust.
- Coconut Oil or Plant-Based Margarine: These are often used to help set the cheesecake and add a bit of richness to the flavor.
- Lemon Juice: This adds a bright, tart note that helps balance the sweetness of the dessert.
Step 1: Prepare the Crust
The crust of a vegan cheesecake is often made with nuts and dates, which provide both flavor and texture. Here’s a simple recipe for a no-bake, nut-based crust that’s perfect for a vegan cheesecake.
Ingredients for the Crust:
- 1 cup almonds, walnuts, or pecans (or a mix of your favorites)
- 1/2 cup medjool dates (pitted)
- 1 tablespoon coconut oil (melted) or a splash of plant-based milk
- Pinch of sea salt
Instructions:
- Prepare the Nuts: If using whole almonds or nuts, pulse them in a food processor until they are finely chopped but not powdered.
- Blend the Dates: Add the pitted dates to the food processor and pulse until the mixture comes together into a sticky dough-like consistency. The dates should act as a binder for the nuts.
- Add Coconut Oil: Add the melted coconut oil or plant-based milk and a pinch of salt, and pulse again until the mixture is fully combined.
- Form the Crust: Press the mixture into the bottom of a springform pan or pie dish to form an even layer. Use the back of a spoon to press it down firmly.
- Chill: Place the crust in the fridge while you prepare the cheesecake filling to help it firm up.
Tip: If you prefer a gluten-free crust, this nut-and-date combo works perfectly! Alternatively, you can use crushed vegan graham crackers mixed with coconut oil for a more traditional-style crust.
Step 2: Make the Vegan Cheesecake Filling
Now it’s time to make the rich, creamy filling. You can either blend the ingredients for a no-bake cheesecake or bake them for a firmer, denser texture. Let’s start with the no-bake version, which is quick and easy.
No-Bake Vegan Cheesecake Filling:
Ingredients:
- 2 cups raw cashews (soaked in water for at least 4 hours or overnight)
- 1/2 cup full-fat coconut milk or coconut cream
- 1/4 cup dairy-free cream cheese (optional, for extra tanginess)
- 1/4 cup maple syrup, agave syrup, or coconut sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions for the No-Bake Version:
- Blend the Cashews: Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor with the coconut milk, dairy-free cream cheese (if using), maple syrup, lemon juice, vanilla extract, and a pinch of salt.
- Blend Until Smooth: Blend on high speed for 3-5 minutes, or until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides of the blender or processor a few times.
- Taste and Adjust: Taste the filling and adjust the sweetness or tanginess by adding more sweetener or lemon juice, depending on your preference.
- Pour the Filling: Pour the cheesecake filling over the prepared crust, smoothing it out with a spatula.
- Chill to Set: Place the cheesecake in the fridge for at least 4-6 hours, or preferably overnight, until it’s fully set and firm to the touch.
Baked Vegan Cheesecake Filling (for a Richer Texture):
For a baked version, you’ll need to change the texture slightly. Here’s how you can achieve a slightly firmer, denser vegan cheesecake:
Ingredients for the Baked Version:
- 2 cups raw cashews (soaked)
- 1/2 cup full-fat coconut milk or coconut cream
- 1/4 cup dairy-free cream cheese
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (or arrowroot powder) for thickening
- 1/4 cup coconut oil (melted)
Instructions for the Baked Version:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Blend the Filling: Blend the soaked cashews, coconut milk, dairy-free cream cheese, maple syrup, lemon juice, vanilla extract, cornstarch, and melted coconut oil in a high-speed blender or food processor until smooth.
- Pour into the Crust: Pour the filling into the prepared crust.
- Bake: Bake the cheesecake in the preheated oven for 45-50 minutes, or until the top is slightly golden and set around the edges, but still slightly jiggly in the center.
- Cool and Chill: Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to allow it to firm up fully.
Tip: If you prefer a firmer, more traditional texture, the baked version is ideal. If you like a creamier, lighter texture, go for the no-bake option.
Step 3: Add Toppings and Serve
Once your cheesecake has chilled and set, it’s time to add your favorite toppings! The possibilities are endless, but here are a few ideas to inspire you:
Topping Ideas:
- Fresh Fruit: Top with a handful of fresh berries like strawberries, raspberries, or blueberries for a refreshing burst of flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for a decadent touch. You can also use vegan chocolate ganache for an extra rich topping.
- Caramel Sauce: A homemade or store-bought vegan caramel sauce adds a sweet, buttery finish to your cheesecake.
- Coconut Whipped Cream: For extra creaminess, add a dollop of coconut whipped cream to each slice.
- Toasted Nuts: Sprinkle toasted almonds, walnuts, or pecans on top for a crunchy contrast to the creamy cheesecake.
- Fruit Compote: A homemade fruit compote, such as blueberry or cherry, can be spooned over the cheesecake for a tangy sweetness.
Garnish:
For an elegant finishing touch, garnish with fresh mint leaves, edible flowers, or a light dusting of powdered sugar.
Step 4: Enjoy Your Vegan Cheesecake!
Once your cheesecake is beautifully topped and ready to serve, slice it up and enjoy! This dessert is perfect for special occasions, dinner parties, or just as a sweet treat to satisfy your cravings for something creamy and indulgent.
Storage Tips: Leftover vegan cheesecake can be stored in the fridge for up to 5 days. If you’ve made a no-bake cheesecake, you can also freeze individual slices for up to a month for a quick and easy treat later.
Whether you’re a long-time vegan or simply looking for a dairy-free dessert option, this vegan cheesecake is sure to impress. With a rich, creamy filling made from cashews and coconut milk, and a crunchy, nutty crust, this dessert is the perfect balance of sweet, tangy, and satisfying. Whether you choose the no-bake or baked version, you can easily customize this vegan cheesecake with your favorite toppings and flavor combinations. So, gather your ingredients, get baking (or chilling), and enjoy a delicious, cruelty-free treat that everyone can enjoy!
