A few years ago, I was at a cozy café in New York, catching up with an old friend who had recently gone vegan. She insisted I try their vegan cheesecake, and to be honest, I was skeptical. How could something without cream cheese, butter, or eggs possibly compare to the classic?
One bite in, and I was completely blown away. It was smooth, creamy, and just the right amount of sweetness with a hint of tang—just like a traditional cheesecake but lighter. That experience sent me on a mission to recreate a perfect vegan version at home, and after testing different combinations, I finally landed on a recipe that’s rich, luscious, and entirely plant-based.
Silky Vegan Cheesecake Recipe
Ingredients (Serves 8-10)
For the Crust:
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1 ½ cups crushed graham crackers or digestive biscuits
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¼ cup coconut oil or melted vegan butter
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2 tablespoons maple syrup
For the Filling:
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1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
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1 cup coconut cream
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¼ cup lemon juice
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⅓ cup maple syrup (or agave syrup)
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1 teaspoon vanilla extract
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½ teaspoon sea salt
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1 tablespoon cornstarch or arrowroot powder
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½ teaspoon lemon zest (optional, for extra tang)
For the Topping (Optional):
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Fresh berries (strawberries, blueberries, or raspberries)
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Drizzle of maple syrup
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Shredded coconut
Instructions:
1. Prepare the Crust
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Preheat your oven to 350°F (175°C).
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In a bowl, mix the crushed graham crackers with coconut oil and maple syrup until it resembles wet sand.
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Press the mixture firmly into the bottom of a greased 8-inch springform pan.
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Bake for 8-10 minutes, then let it cool completely.
2. Make the Filling
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Drain and rinse the soaked cashews.
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Blend them with coconut cream, lemon juice, maple syrup, vanilla, sea salt, cornstarch, and lemon zest until completely smooth.
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Pour the mixture over the cooled crust, smoothing out the top.
3. Chill or Bake
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No-bake option: Cover and refrigerate for at least 6 hours (preferably overnight) until firm.
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Baked version: Bake at 325°F (163°C) for about 30 minutes, then let it cool before refrigerating for another 4 hours.
4. Serve & Enjoy
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Top with fresh berries, a drizzle of maple syrup, or a sprinkle of shredded coconut.
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Slice and enjoy a creamy, dreamy, plant-based delight!
Why You’ll Love This Cheesecake:
🍰 Super Creamy Texture – Just as rich and smooth as traditional cheesecake
🌱 Completely Vegan – No dairy, no eggs, no guilt!
⏳ No-Bake Option Available – Perfect for warm days when you don’t want to turn on the oven
🍋 Naturally Tangy & Sweet – Balanced flavors with a bright citrus kick
