Best vegan cheesecake recipe


15 Vegan Cheesecake Recipes That Will Change Your Life

Looking for vegan cheesecake recipes? With a variety of creamy ingredients and different preparation methods, finding a vegan recipe for cheesecake that’s easy to make AND delicious might feel overwhelming.

Don’t worry. We’ve picked out some of the most enticing vegan cheesecake recipes from our favorite vegan food bloggers. Whether you’re looking for a classic New York-style cheesecake with fruit topping or a game-changing vegan “Snickers” cheesecake, we’ve got you covered. These recipes are all dairy-free, some are gluten-free, and many don’t even require baking! So what are you waiting for?

The Best Vegan Cheesecake Recipes

1. Vegan Snickers Cheesecake

Yes, please! This recipe is decadent AF.

2. Pretzel Cherry Cheesecake

Whoa. This recipe is vegan AND gluten-free!

3. Vegan Mango Coconut Cheesecake

This recipe is packed with flavor.

4. No-Bake Peanut Butter Cup Cheesecakes

We’re not drooling—you’re drooling! Recipe here.

5. Vegan Blueberry Cheesecake

Get the recipe.

6. Strawberry Swirl Cheesecake With Chocolate Graham Cracker Crust


7. Vegan Peanut Butter Caramel Chocolate Cheesecake

This vegan cheesecake from Blissful Basil has all the best flavors!

8. Earl Grey Lemon Cheesecake


9. Vegan Chocolate Hazelnut Cheesecake Bars

Chocolate lovers, rejoice! These cheesecake bars are everything.

10. Vegan Berry Cheesecake Brownies

OK, so there’s a lot going on here but it all sounds amazing! Recipe.

11. Vegan Pumpkin Cheesecake

This recipe looks divine!

12. Vegan Raspberry Lemon Chia Cheesecake

This raw recipe can be made using cashews OR vegan cream cheese—you decide!

13. No-Bake Chocolate Cheesecake

Minimalist Baker knows how to make an impressive cheesecake. Recipe.

14. Vegan Mango Caramel Swirl Cheesecake

Get the recipe here.

15. Easy Baked Cheesecake

This yummy recipe is gluten-free too!

Everyone loves dessert, especially cheesecake, and many people have no idea how delicious vegan food can be or that there is such an abundance of mouthwatering plant-based recipes. If you want your friends and family to consider veganism, they need to know that they can still have their favorite dishes.

So, in the spirit of world domination, whip up one of these delicious vegan cheesecake recipes and share with the pre-vegans in your life!

This No Bake Sweet Cherry Vegan Cheesecake is a rich, creamy, and delicious vegan cheesecake made with healthy and clean ingredients, including a gluten-free crust, a cashew-based filling, and a layer of sweet cherry topping that makes it perfect for satisfying your sweet tooth cravings during the holidays, while still maintaining a healthy lifestyle.

This post is sponsored by the Northwest Cherry Growers. NW Cherry Growers are working to research, promote, and educate people about the many health benefits of sweet cherries, including those grown in Northwest orchards. Check them out here!

Cheesecake is, by far, my favorite kind of cake — possibly even dessert. There’s just something so satisfying about a creamy and thick bite of cheesecake. There’s a problem with cheesecake, however. Most cheesecakes are loaded with sugar, high-fat processed cream cheese, and other refined ingredients that are not very good for you. Sigh.

So what do you do to when those cheesecake cravings hit you hard and you just cannot ignore them? You work on a healthy cheesecake recipe, that’s what you do. Or that’s what I do…

Once upon a time, I was a little skeptical about using cashews instead of cream cheese to make cheesecakes. Once I tried it, though, I was totally on board and I understood why everybody loved cashew-based vegan cheesecake recipes.

This easy vegan cheesecake is rich, smooth, and totes delicious, peeps. Plus: sweet cherries. OMG.

While this cherry cheesecake looks decadent, though, it’s totally clean and packed with nutritious ingredients.

I know it also looks like it requires a lot of work and it has all sorts of complicated steps. But that’s far from the truth, my friends.

This no bake vegan cheesecake is super easy to make. In fact, it’s actually easier to make than regular cheesecake, if you ask me. And it looks amazing. Just look at the pictures! Doesn’t this homemade cherry cheesecake look dreamy?

It’s also flipping delicious and loaded with anti-inflammatory superheroes, thanks to the sweet cherries!

I think I already mentioned that a couple of times. I just can’t help it. I have to say it many times because I’m super happy and excited.

The only problem you’ll have with this cherry cheesecake is that you’ll find it hard to stop at just one slice. I don’t usually have an issue stopping myself with desserts, guys, but this one tested me to the limit.


For me, cherries + cheesecake = LOVE. And thankfully, cherries make a healthy no bake cheesecake. If you’re wondering why cherries are healthy, they are filled with…

  • Melatonin: Studies show that cherries are a natural source of melatonin, which helps control your body’s internal clock and regulate your sleep patterns.
  • Natural sweetness: Dark sweet or Rainier cherries both offer the perfect dose of juicy sweetness without excess sugar. Cherries boast a lower glycemic index than almost any other fruit, which means they release glucose slowly and evenly – helping you maintain a steady blood sugar level, leaving you feeling full longer and maybe even helping you maintain a healthy weight.
  • Fiber: Eating cherries can help you reach the current dietary recommendation of two cups of fruit daily and can contribute to healthy weight maintenance, diabetes prevention and improved cardiovascular health.

They also contain:

  • Vitamin C (16% of the daily recommended dose of vitamin C)
  • Vitamin A;
  • Antioxidants;
  • Calcium
  • Potassium
  • Iron
  • Protein

They are also:

  • Sodium-free;
  • Fat-free;
  • Cholesterol-free;
  • Low in calories (only 87 calories per cup).

To put it briefly, eating cherries is good for you. Plus, cherries make a super yummy treat and a delicious topping for a healthy cheesecake.


This easy cherry cheesecake is made with frozen cherries, which means there’s no reason to wait for cherry season to make it. Yeeey! If you remember back in August (AKA fresh sweet cherry season), I shared a Fresh Cherry Crisp recipe and I talked about grabbing up all the fresh cherries from the store, so you could preserve them. Well, friends, fresh cherries are much harder to come by during the colder months, so we have to rely on preserved cherries and my favorite type of preserved cherries is frozen cherries.

However, be cautious of buying preserved cherries from the store as they can be preserved with sugar and other unhealthy ingredients. It’s best to do it yourself and it’s super easy, plus then you and can control the ingredients used for preserving them. Just think about all the amazing cherry recipes you can make year-round if you preserve your own fresh sweet cherries!

If you don’t know how to preserve cherries, you have a couple basic healthy options:

Freeze cherries. Cherries freeze really well and frozen cherries are great in smoothies and this cheery cheesecake, of course. In fact, the cherries I used to make this cheesecake topping were sweet cherries I froze this summer! If you don’t have any frozen cherries left, check your local natural food store for frozen sweet cherries.

To freeze cherries, you should:

  • Pit them;
  • Place them on a baking dish in a single layer;
  • Freeze until firm;
  • Transfer them to a Ziploc bag and store them in the freezer until you need them.

Dry cherries. Dried cherries are amazing in numerous cherry recipes including baked cherry goods or granola. To make them, you can either use a dehydrator or dry the cherries in the oven.


How do you make a cherry cheesecake? Well, you (1) start with the easy 3 ingredient crust, then (2) you move to the raw cashew filling, then while that’s freezing (3) you prep the easy sweet cherry topping made with frozen sweet cherries. In a nutshell, those are the steps for most cherry cheesecake recipes. However, since this is a healthy cheesecake, the cherry cheesecake ingredients are different than the ingredients you would normally use. And the best thing about this cherry cheesecake is that you no longer have to worry about how long to cook cheesecake, you just don’t have to cook it! No cracking. No water baths. No oven heating issues. No problem!

To make the crust you need the following ingredients:

  • raw pecans
  • dates
  • sea salt

The smooth dreamy filling is made with:

  • raw cashews (that we soak in water)
  • freshly squeezed lemon juice
  • coconut oil
  • full fat coconut milk
  • pure maple syrup

And the sweet cherry topping is made with:

  • frozen sweet cherries
  • water
  • pure maple syrup
  • lemon juice
  • arrowroot starch
  • lemon zest

Now that you know my cherry cheesecake ingredients, it’s time to discuss how to make cherry cheesecake. Ready?

To make this easy cheesecake recipe:

  1. Start by soaking the cashews in boiling hot water for about an hour.
  2. In the meantime, add the raw pecans, sea salt, and pitted dates to the food processor and mix until you obtain the consistency of a loose dough.
  3. Set the “dough” aside and line a loaf pan with parchment paper. Don’t worry, this really is a vegan no bake cheesecake so no baking is involved.
  4. Transfer the pecan-date dough to the loaf pan and, with your fingers, pack down the mixture. Your cheesecake crust is now ready.
  5. Since the cheesecake crust is ready, it is time to work on the cheesecake filling. Drain the soaked cashews, add them to blender followed by melted coconut oil, coconut milk, lemon juice, and maple syrup. Blend until smooth.
  6. Pour the filling over the cheesecake crust and place in the freezer.
  7. While your cheesecake is setting in the freezer, work on the sweet cherry topping. To make the cherry topping, combine the cherries, lemon juice, lemon zest, water, and maple syrup in a saucepan for 12-15 minutes.
  8. Add the arrowroot starch and whisk in until the mixture is smooth and begins to thicken. Cook for another 2 minutes.
  9. Allow the mixture to cool to room temperature and then add it over the cheesecake.
  10. Mmmm.

Your cherry cheesecake is now done. Now tell me this is not easy cherry cheesecake. In my humble opinion, this is also the best cherry cheesecake recipe. Let me know if you feel the same.


Gotta love this vegan cheesecake. It is so so so good. And, as you already know, it’s a healthy no bake cheesecake. How is it healthy? Well, this vegan cheesecake is:

  • Dairy-free;
  • High in protein;
  • Plant-based;
  • Low in fat, compared to a regular cheesecake.

And it’s made with…

  • cashews that are high in minerals such as zinc, iron, magnesium, and manganese that promote brain, skin, and bone health;
  • coconut oil and coconut milk that support normal body functioning and add richness to the cheesecake;
  • pure maple syrup that is high in nutrients and minerals (zinc, manganese, potassium, calcium, magnesium, iron, and riboflavin) which is a tastier and healthier alternative to refined sugar.

So, basically, this healthy cheesecake is not only a dreamy dessert, but also an amazing source of nutrients. Umm….winner, winner!

Don’t get me wrong, this vegan cheesecake is still high in fat. But, as you may know, there are 2 types of fat. The good kind and the bad kind. This cheesecake is filled with goodness so the fats are good for you. You get monounsaturated fat from the cashews and unsaturated fat from coconut oil.

Double win. Plus: cherries 🙂


Not everybody is good at baking so no bake cheesecakes are clearly an amazing option for those of us who would rather not bake a cheesecake. And, if you replace the cheesecake crust with a no bake one too, why wouldn’t you make the crust gluten-free at the same time, right?

That’s what I thought.

A regular cheesecake crust is made with graham crackers, butter, and sugar. Not a very healthy combo. Loaded with saturated fat, refined flour, and sugar.

The cheesecake crust for this vegan cherry cheesecake is made with pitted dates and pecans — 2 delicious, simple ingredients that are also loaded with nutrients.

Another win. How many wins so far? Are you counting?

I already explained how to make the gluten-free crust and I talked about the health benefits of the cheesecake filling so, naturally, I have to talk about the health benefits of the crust.

  • Pitted dates are naturally sweet and they are perfect in baked and no bake desserts. And they are high in fiber and high in antioxidants, which is always a good thing.
  • Packed with vitamins and minerals (potassium, iron, calcium, selenium, magnesium, and manganese), pecans contain monounsaturated fats and they are very good for you.

These 2 combined make a killer cheesecake crust.


This cherry cheesecake is amazing because you can store the leftovers in the freezer. If you somehow end up with leftovers. Strangely, that rarely happens to me. Ok, not strangely because it’s totally obvious how much I adore this homemade cherry cheesecake. Plus literally all my kiddos can’t get enough of it, either. Good thing it’s super easy to make and good for us, right?

If you want to store cheesecake for later, you can store the cherry cheesecake for up to a month in the freezer, but make sure it’s in an air-tight container and wrapped in plastic wrap once it’s frozen in individual slices (so it doesn’t get overly icy). Thaw it for 5-10 minutes before serving.


I bet you know what’s coming. Yep: three more no bake cheesecake recipes. How exciting is that? Super exciting, that’s how much!


First on the list – No Bake Raspberry Beet Mini Cheesecakes. Perfect for Valentine’s Day or for those days when you want an adorable and healthy dessert, these No Bake Raspberry Beet Mini Cheesecakes are super easy to make.

A muffin tin and a blender are all you really need to transform the ingredients into a delicious No Bake Raspberry Beet Mini Cheesecakes. Get the recipe.


This Pumpkin Cheesecake Protein Smoothie is the second no bake cheesecake I want to show you. Fall-perfect and breakfast-perfect, this smoothie is packed with pumpkin and cheesecake goodness.

Aside from the delicious pumpkin & cheesecake taste, this Pumpkin Cheesecake Protein Smoothie is ready in less than 10 minutes, high in protein, high in nutrients, and perfect for a grab and go breakfast. Get the recipe.


Lastly, we have another vegan cheesecake recipe. Of course, another no bake one too. This Mini No Bake Cheesecake Recipe was my first attempt to vegan cheesecake and I still love it a lot.

Super easy to make, cute looking, and with a strawberry swirl surprise, this Mini No Bake Cheesecake Recipe will surely become one of your favorite vegan cheesecake recipes. Get the recipe.

4.2 from 5 votes No Bake Cherry Vegan Cheesecake Prep Time 1 hr Freeze 2 hrs Total Time 3 hrs This No Bake Cherry Vegan Cheesecake is a rich, creamy, and delicious vegan cheesecake made with healthy and clean ingredients, including a gluten-free crust, a cashew-based filling, and a layer of sweet cherry topping that makes it perfect for satisfying your sweet tooth cravings, but still maintaining a healthy lifestyle. Categories: Clean Eating. Gluten-Free, Dairy-Free, Dessert, No Refined Flour, No Refined Sugar, No-Bake, Paleo, Sweet, Sweet Treat, Vegan Difficulty: Easy Keyword: cashew cheesecake, vegan cheesecake, vegan cheesecake recipe Servings: 8 slices Calories: 369 kcal Author: Lacey Baier Ingredients For The Gluten-Free Crust:

  • 1 cup raw pecans
  • 1 cup pitted dates packed
  • 1/8 tsp sea salt

For The Vegan Cheesecake Filling:

  • 1 1/2 cups raw cashews
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup coconut oil, melted and cooled
  • 2/3 cup full fat coconut milk, refrigerated
  • 1/3 cup pure maple syrup

For the Sweet Cherry Topping:

  • 4 cups frozen sweet cherries, pitted
  • 1/3 cup water
  • 2 tbsp pure maple syrup
  • 1 tbsp lemon juice
  • 2 tsp arrowroot starch
  • 1/2 tsp lemon zest


  1. First, cover the raw cashews with boiling hot water and let them soak for one hour. It’s necessary to soak them to soften them.
  2. In a food processor or heavy duty blender, add the raw pecans, sea salt, and dates, and process into an even meal consistency. Process until a small ball forms and then until the mixture resembles a loose dough. Then, set aside.

  3. Line a bread loaf pan with parchment paper. Carefully pack down the date-pecan mixture evenly using your fingers. This will serve as the crust.
  4. To make the filling, drain your soaked cashews and add them into the blender, followed by the lemon juice, melted coconut oil, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.

  5. Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into the loaf pan over the pecan crust.

  6. Place the pan tin into the freezer and freeze for 2-3 hours to allow the mixture to set.

  7. When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then slice into long triangle slices. You may need to allow it to set at room temperature for 5 minutes to thaw.

  8. To make the cherry topping, combine frozen sweet cherries, water, pure maple syrup, and lemon juice in a saucepan over medium-high heat, stirring often, until cherries release their juices and mixture reduces some, about 12-15 minutes..

  9. Add the arrowroot starch and whisk until smooth.

  10. Cook until thick and bubbly, about 1-2 more minutes. Allow to cool to room temperature, then serve over the cheesecake.

Recipe Video

Nutrition Facts No Bake Cherry Vegan Cheesecake Amount Per Serving (1 slice) Calories 369 Calories from Fat 243 % Daily Value* Fat 27g42% Saturated Fat 11g55% Sodium 44mg2% Potassium 595mg17% Carbohydrates 39g13% Fiber 5g20% Sugar 24g27% Protein 7g14% Vitamin A 80IU2% Vitamin C 10.5mg13% Calcium 62mg6% Iron 2.7mg15% * Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend. This post is sponsored by the Northwest Cherry Growers. NW Cherry Growers are working to research, promote, and educate people about the many health benefits of sweet cherries, including those grown in Northwest orchards. Check them out here!


Vegan cheesecake with a salted caramel fudge sauce topping! This ultra creamy cheesecake is so much like the ‘real thing’ you will hardly believe it.

I am so excited to share this recipe for vegan cheesecake with you! It is so good, sensational really!

Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth!

This vegan cheesecake is definitely not my first go at making vegan cheesecakes!

From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’.

The only caveat? It’s a little pricey. Especially when I made the topping out of coconut butter and maple syrup!

So it’s probably not what you’re going to make every other week but it’s rich as heck so that’s another reason you’re probably not going to make it every other week.

How to make vegan cheesecake

Full instructions are in the recipe card below, this is just a summary of the process.

Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.

Add macadamia nuts, pitted dates and dessicated coconut to a food processor and process into a sticky dough.

Place into the prepared springform pan and press down firmly into a pie crust. Place into the freezer to set while you work on the filling.

Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth.

Pour this out over the top of the crust in the springform pan and smooth down with the back of a spoon. Place into the freezer to set (around 4-6 hours).

When the cheesecake has set completely, remove it from the springform pan and place onto a cake stand while you prepare your salted caramel topping.

The topping!

I was at first going to make a vegan dulce de leche for the topping, but at the last minute, had a change of heart.

I was thinking, why cook a topping when you’ve got this whole no-bake/raw dessert thing going on, why go and stand over a hot stove just for the sauce?

So I decided on a salted caramel fudge topping made from coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping.

With a few more sprinkles of salt over the top and a few macadamia nuts to decorate you have the perfect cheesecake.

Let it thaw on the countertop for around 30 minutes or so before serving.

Soaking the cashews

I did soak my cashew nuts for this pie, in fact I soaked them overnight.

I have discussed in other recipes whether I think it’s important to soak cashews first or not and the jury is still out on that one for me, but for this recipe it’s definitely important.

Reason being, you use a ton of cashews for this filling, once all your filling ingredients are in the blender jug your blender will be almost 2/3rds or even 3/4 of the way full. It would be very tough for a blender to handle that much volume unless it’s an easy blend. So make it as easy as possible.

If you happen to forget to soak them, then all is not lost. Soak them in boiling water from the kettle for at least an hour for this recipe, just because of the volume of it that you need to blend. Place the cashews in a bowl and pour boiling water over them and then let them soak for an hour.

Vegan Cheesecake Q&A

Can I use a different kind of nut other than macadamias for the pie crust?

Yes! Walnuts also work extremely well for this too. Walnuts or macadamias are my usual favorites for a nut/date crust, but nut/date crusts are actually really flexible and forgiving, you can try other nuts or a combination of nuts and it will usually work.

Can I leave out the coconut in the pie crust?

Yes you can! I like it because it creates delicious flavor and texture but I have definitely made pie crusts without coconut, you can simply leave it out or add more nuts to compensate.

What can I use instead of coconut butter?

Coconut butter is really the key ingredient in this caramel sauce. And just to be clear it’s nothing like any other nut butter and it’s also nothing like vegan butter. So you can’t switch it for either of those.

If you can’t get coconut butter, you could switch the topping to something else completely, or you could make your own coconut butter from dessicated coconut.

The hands on time for this recipe is actually really short, a bit of processing, a bit of blending, a bit of stirring, really it’s too easy!

The time consuming part is waiting for it to set, which takes quite a few hours in the freezer, and you need it to set completely before you remove it from the spring form pan.

So you need a bit of patience with this pie, but otherwise it’s really easy and fun.

I really hope you will love this vegan cheesecake as much as we do! It is:

  • Ultra creamy
  • Smooth
  • So much like the ‘real thing’ you will not believe!
  • Easy and fun to make
  • Raw and gluten-free

Keep it stored in the refrigerator and serve it cold straight from the fridge. You can also store it in the freezer, in which case you will need to let it thaw at room temperature for at least 30 minutes before serving.

More delicious no-bake vegan desserts!

  1. Vegan Pumpkin Cheesecake
  2. Raw Strawberry Cheesecake
  3. Raw Vegan Pecan Pie
  4. No-Bake Vegan Banoffee Pie
  5. Vegan Peanut Butter Pie
  6. Vegan Chocolate Pie

What do you think of this vegan cheesecake with salted caramel fudge sauce? Going to give it a try? Let us know in the comments and please do rate the recipe too, thank you so much!

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Vegan cheesecake with a salted caramel fudge sauce topping! This ultra creamy cheesecake is so much like the ‘real thing’ you will not believe and it’s super easy to make too! Raw and Gluten-Free!


For the Crust:

  • 1 cup (150g) Macadamia Nuts
  • 1/2 cup (88g) Pitted Medjool Dates (Packed)*
  • 1 cup (80g) Dried Dessicated Coconut

For the Cheesecake Filling:

For the Salted Caramel Fudge Sauce:

  • 1/2 cup (120ml) Coconut Butter (Melted)*
  • 1/2 cup (120ml) Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt

For Decorating:

  • Sea Salt
  • Macadamia Nuts


  1. Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
  2. Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
  3. Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 4-6 hours.
  4. When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping.
  5. Add the melted coconut butter, maple syrup, vanilla extract and sea salt into a bowl and stir it together into a caramel sauce. Spread this out over the top of the cheesecake, working quickly, as the sauce thickens and sets quite fast when in contact with the cold cheesecake.
  6. Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts.
  7. Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
  8. Once the cheesecake is thawed, keep it stored in the refrigerator or freezer*.


*Half a cup of medjool dates (packed) is approximately 10 pitted medjool dates.

*The topping must be made with coconut butter and not coconut oil. If you can’t easily find coconut butter you can also make your own. It’s super easy and fun to make.

*Prep time does not include time spent setting in the freezer.

*If you know when you’re going to be serving this cheesecake, you can keep it in the freezer until you need to serve it and then let it thaw at room temperature and serve. From then on, if stored in the refrigerator, the texture can become a little softer, so you might prefer to let it firm up in the freezer again before serving.

  • Category: Dessert, Raw, Gluten-Free
  • Method: Blend
  • Cuisine: Vegan


Keywords: vegan cheesecake



In this Baked Vegan Cheesecake, a gluten-free and paleo graham cracker-style crust encases a sweet and creamy vanilla cheesecake filling. Coconut yogurt and cashews create the perfect texture to mimic a classic cheesecake.

I’ve got a number of dairy-free and vegan cheesecakes on my site. We’ve got the Vanilla Bean Cheesecake with Chocolate Ganache, the Mint Chip Cheesecake, the Strawberry Orange Cheesecake, and the Chocolate Chip Cookie Dough Cheesecakes.

But – all of those cheesecakes? They’re no-bake cheesecakes. There’s nothing wrong with no-bake cheesecakes. In fact, they are awesome. Easy to make, no-fuss, and no need to turn on the oven. And while they are certainly reminiscent of traditional baked cheesecake, they don’t have quite the same texture. They also can’t sit outside of the fridge or freezer for too long, or they’ll melt.

So while the no-bake cheesecakes certainly have their place in my life…I thought there was some room for a new type of vegan cheesecake in my life:

Baked Vegan Cheesecake!

It’s lusciously creamy and has the perfect amount of tang, which replicates the cream cheese flavor from the more traditional dairy-filled cheesecakes. It’s not too fussy either when you’re comparing it to dairy-filled cheesecakes. This recipe doesn’t use a water bath and I didn’t have any issues with the cheesecake cracking.

But, let’s talk about the ingredients that go into the filling of this Baked Vegan Cheesecake, because each one is essential to baked cheesecake success.

What makes this Baked Vegan Cheesecake so delicious?

  • Raw Cashews: much like in my no-bake vegan cheesecake recipes, cashews provide structure and stability for the cheesecake, while lending their sweet, mild flavor.
  • Coconut Cream: this adds creaminess to the recipe.
  • Thick Coconut Yogurt: this one is essential! The coconut yogurt adds a distinctive, cultured tang to the cheesecake and helps to mimic the flavor of cream cheese. I used Culina Yogurt. Homemade or another brand will also work, but make sure it’s a super thick yogurt with a nice tangy flavor.
  • Maple Syrup: this is where the sweetness comes from!
  • Lemon Juice: a classic flavor in traditional cheesecake, fresh lemon juice adds extra tang to the recipe.
  • Arrowroot Starch: this helps to thicken the cheesecake and help it set to a smooth, creamy consistency.
  • Vanilla Extract: a cheesecake necessity. Adds warmth and flavor.
  • Sea Salt: because every recipe needs a little salt, even the sweet ones.
  • Vanilla Bean Powder: ditto on the vanilla extract, but this also adds little vanilla bean flecks and helps amplify the flavor.

We blend the ingredients together until smooth and then pour the mixture over the pecan-coconut sugar crust, which tastes super similar to a graham cracker crust. We bake it until just barely set, and then it cools in the propped-open oven. After a chill in the refrigerator, it’s perfectly creamy and ready to be devoured!

I topped mine with fresh, macerated strawberries, but you could use any kind of fruit you prefer, or go for something a little more decadent, like chocolate or caramel. Any way you enjoy it, you’ll be in cheesecake heaven! Hope you love this Baked Vegan Cheesecakes – it’s a new staple.

In this Baked Vegan Cheesecake, a gluten-free and paleo graham cracker-style crust encases a sweet and creamy vanilla cheesecake filling. Coconut yogurt and cashews create the perfect texture to mimic a classic cheesecake.

Scale 1x2x3x

For the crust

  • 1⅓ cups raw pecans
  • 1⅓ cups almond flour
  • ⅓ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt

For the filling

  • 1½ cup raw cashews, soaked in water for 4 hours to soften, drain and rinse before using
  • ¾ cup coconut cream
  • 1 cup vegan coconut yogurt, I like Culina Yogurt, but any that is thick and tangy will work!
  • ⅓ cup (111g) pure maple syrup
  • 3 tablespoons fresh lemon juice, from the juice of one large lemon
  • 3 tablespoons arrowroot starch
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon vanilla bean powder

For the strawberry topping (optional)

  • 1 cup fresh strawberries, halved or quartered
  • 2 tablespoons coconut sugar
  1. Preheat the oven to 350ºF. Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet.
  2. In a food processor or high-powered blender, combine the pecans, almond flour, coconut sugar, cinnamon, and sea salt. Pulse slightly to break up the pecans. Stream in the melted coconut oil and then pulse again until the mixture is well moistened and sticks together when pressed between your fingertips. Scrape down the sides of the container or use the tamper as necessary.
  3. Press the crust evenly along the bottom and up the sides of the prepared pan. Bake for 15 minutes or until firm to the touch. Let cool while you make the filling.

For the cheesecake filling

  1. Reduce the oven temperature to 325º.
  2. In a high-powered blender or a food processor (I use my Vitamix), blend the soaked cashews, coconut cream, coconut yogurt, maple syrup, fresh lemon juice, arrowroot starch, vanilla extract, sea salt, and vanilla bean powder. Scrape down the sides of the container or use the tamper as necessary to get a super smooth consistency. It will take about 3 to 5 minutes of blending to get it super smooth and creamy.
  3. Taste the mixture and adjust to your tastes (add more maple syrup for sweetness, lemon juice for tanginess, or vanilla extract for more vanilla flavor). Pour the filling into the cooled crust and tap the pan hard on the counter a few times to release any air bubbles.
  4. Bake for 45 to 60 minutes, or until mostly set. The cheesecake should jiggle slightly in the center when it’s ready, but not be too wet and jiggly. Try not to disturb the cheesecake for the first 45 minutes.
  5. When the cheesecake is just shy of set, turn off the oven, leaving the cheesecake inside. Leave the oven door open a few inches and let the cheesecake cool inside of the slightly ajar oven. Remove from the oven after about an hour.
  6. Chill in the refrigerator for at least an hour to chill all the way through.

For the strawberries & to serve

  1. When you’re about ready to serve, combine the strawberries and coconut sugar in a bowl. Let the strawberries macerate for about 10 minutes. Just before serving, top the cheesecake with the strawberries. It’s also great served with coconut whipped cream or any other fruit that you prefer.
  2. Store the cheesecake tightly wrapped in the refrigerator for up to 1 week.
  • Category: Dessert
  • Cuisine: American


Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender!

Meet the vegan cheesecake of your dreams. Seriously, I was blown away by how delicious this turned out! No one would guess this cheesecake is vegan. It’s not raw, it’s not healthy and it doesn’t have a date-nut crust (not that I have a problem with that). This is the real deal right here.

It took me a couple of failed attempts to finally succeed with this recipe. Well, my husband says my failures are still good, but they are garbage compared to this cheesecake! 😉 I tried a recipe using cashews, and it ended up so dense and thick, and almost gummy in texture. Nope, not what I was going for.

I decided it would be kind of fun to make this recipe without nuts at all, so if you have a nut allergy, rejoice! This one’s for you. I also like that with this vegan cheesecake, you don’t need a high powered blender to make the filling. A simple hand mixer will do, though I used my stand mixer.


I do have a couple other cheesecake recipes on my website. If you want a raw version, try this No Bake Raspberry Layered Cheesecake, it’s very tasty. Or this Double Layer Pumpkin Cheesecake, a holiday favorite.


Prepare a 9 inch springform pan by wrapping the bottom and sides with aluminum foil. Put a piece of parchment paper in the bottom, and spray with oil. Preheat the oven to 350 degrees F.

Make the crust with vegan graham crackers, coconut oil and sugar. Simply mix them together, and press into the pan. *Most graham crackers have honey, but Nabisco graham crackers do not. If you can’t find those, you can use vegan gingersnap cookies or another similar vegan cookie.

Now make the filling. First, beat the vegan cream cheese until smooth. I used Trader Joe’s brand which I love, but you can use another brand as long as it’s unflavored of course.

Then, add the rest of the filling ingredients (coconut cream, sugar, cornstarch, vanilla, and lemon juice), and beat until very smooth.

Yes, I know it’s a LOT of vegan cream cheese, but this makes a large cheesecake! You will have 12 good sized slices. It’s perfect for holiday get togethers or birthday parties.

Pour the smooth filling over the crust and spread it evenly.

Below in the photo you can see how the foil should look around and under the pan.

Before putting it in the oven, place the cheesecake on a large pan, and add warm water about halfway up. This is your water bath and will prevent cracking. I know, I know, this really freaked me out about making cheesecakes, but it’s easy! Trust me.

Bake for 50 minutes, turn off the heat and let sit in the oven without opening the door for another 10 minutes. It will look jiggly and undercooked in the middle, but don’t worry. It will firm up wonderfully after cooling.

Chill in the fridge for at least 4 hours, preferably overnight. I would recommend you plan ahead and make this a day in advance for parties or events. It will cut down on a lot of stress! This vegan cheesecake is easy to make but it does cook for a long time and has to cool for a very long time. It will be worth it.


After cooling overnight or at least 4 hours, take the cheesecake out of the refrigerator. Carefully run a knife around the edges, then slowly release the spring.

Run a large, sharp knife under hot water, wipe dry with a clean towel, and then slice. Repeat with each slice for very clean cut pieces of cheesecake.

Serve with optional fresh strawberry sauce, vegan caramel sauce, coconut whip cream or just plain as is. Enjoy!

The Best Vegan Cheesecake

Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender! 5 from 7 votes PIN Prep Time: 15 mins Cook Time: 1 hr Cooling time: 4 hrs Total Time: 1 hr 15 mins Servings: 12 slices Author: Nora Taylor

  • 1 1/2 cups vegan graham cracker crumbs
  • 5 tablespoons melted coconut oil
  • 1/4 cup granulated sugar
  • 32 ounces (4-8 ounce packages) vegan cream cheese *I used Trader Joe’s brand
  • (1) 13.5 ounce can coconut cream
  • 1 1/4 cups granulated sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons lemon juice, from about 2 small lemons

Optional fresh strawberry sauce

  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest, from 1 small lemon
  • Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides (see photos for reference). Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.
  • In a medium bowl, add the cookie crumbs, melted coconut oil and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firm and evenly. Set aside.
  • In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
  • Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
  • Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.

To bake

  • Place the cheesecake onto a large pan, filled about halfway with warm water. This is your water bath, and will help prevent the cheesecake from cracking.
  • Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle.
  • Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with fresh strawberry sauce, if desired.
  • In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.

Recipe Notes

  1. Most graham crackers have honey, but Nabisco brand is vegan if you can find it or order it online. If not, you can also use vegan gingersnap cookies or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
  2. You can use melted vegan butter in place of coconut oil if desired, for the crust.
  3. If you can not find canned coconut cream, you can use 1 can of full fat coconut milk, just don’t use the light coconut milk.
  4. If you don’t have a springform pan, it should work in a regular pie pan, if it’s big enough (9-10 inch). But it’s much more fun in a springform pan!


Serving: 1serving Calories: 551kcal Carbohydrates: 51g Protein: 7g Fat: 40g Saturated Fat: 22g Sodium: 364mg Potassium: 154mg Fiber: 6g Sugar: 35g Vitamin C: 13mg Calcium: 63mg Iron: 2mg Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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This is the Best Vegan Cheesecake Recipe which tastes almost like a real New York Cheesecake! It’s super creamy, very easy to make, and topped with delicious Strawberries!

Best Vegan Cheesecake with Strawberries

Is there anything better than enjoying a creamy Strawberry Cheesecake? I don’t think so! Since strawberries are available everywhere, I find myself looking at and craving them all the time. Especially, when I see these delicious strawberry desserts that have a creamy vanilla filling and are topped with a big pile of strawberries, I always drool over them!

Creamy Strawberry Cheesecake

Can you guys remember when I shared my poppy seed crumble cheesecake? I received so many messages asking if I could share a similar recipe without having poppy seeds in the cheesecake filling. Well, I did it, and now I’m so excited to share the recipe for this makeover with you! It really is so good and it’s also very easy to make, so I hope you’ll like it too!

If you’ve followed me for a while, you may know, that this baked vegan cheesecake is not the first I’ve ever made. There are also more on my blog, but I absolutely love creating new versions since this creamy dessert is so delicious. To me, this best vegan cheesecake honestly tastes almost exactly like a real New York cheesecake or even better.

Strawberry Topping

I love to top my cheesecakes with crumbles, but I also love to top it with fresh fruits. However, I find that fruits and especially berries taste best when they’re in season. So I try to eat as much of them as I can when the season comes around. Anyways, feel free to top your best vegan cheesecake with any fruits that you like. Or you could serve it how it is and just pour over your favorite sauce.

How to make Vegan Cheesecake

To make the cake crust, simply knead the flour, sugar and soft vegan butter with your hands until a dough forms. Then refrigerate for a few minutes, making it easier to roll out later. Once cooled, you can roll it out and press it firmly into your greased pan. Also, make sure to prick the bottom a few times with a fork before baking to avoid the dough rising.

Easy Cheesecake Recipe

A real New York Cheesecake is often made with rich ingredients, such as cream cheese, sour cream or heavy cream. But I made mine with vegan Quark which is actually just drained dairy-free yogurt. You can easily make it yourself if you can’t find it in a store. However, you could also blend Tofu until creamy and use this instead of Quark. Or you can substitute dairy-free cream cheese if it’s available where you live.

How to drain yogurt to make quark

To make Quark, simply fill your favorite yogurt, such as coconut yogurt or soy yogurt, in a strainer lined with a clean kitchen towel and let drain for 12 hours. If using 26,5 oz (750 g) yogurt, it will make approx. 17,6 oz (500 g) quark.

I really hope you will love this best Vegan Cheesecake Recipe as much as I do! It is:

  • Vegan
  • Dairy-free
  • Egg-free
  • Can be made gluten-free
  • Creamy
  • Fruity
  • Easy to make
  • Topped with strawberries
  • Tastes like a real New York Cheesecake
  • The Best Vegan Cheesecake Recipe!

If you’re looking for more delicious Vegan Cheesecake Recipes make sure to check out my:

  • Blueberry Cheesecake with Almonds
  • Blueberry Crumble Cheesecake
  • Cranberry Crumb Cheesecake
  • Crumble Berry Cheesecake
  • Red Currant Streusel Cheesecake
  • Vegan Cherry Cheesecake
  • Vegan No-Bake Strawberry Cheesecake

If you try this best Vegan Cheesecake Recipe or maybe another of one my Vegan Cake Recipes, I would love to read your feedback in the comments. And if you take a picture of your cake to share on Instagram, please don’t forget to tag me @biancazapatka and use the hashtag #biancazapatka so I won’t miss your post! Happy baking!

Servings: 12 Slices

Best Vegan Cheesecake

This is the Best Vegan Cheesecake Recipe which tastes almost like a real New York Cheesecake! It’s super creamy, very easy to make, and topped with delicious Strawberries! 5 from 3 votes Pin Course: Cake, Dessert, Snack, Snacks Prep Time: 10 minutes Cook Time: 57 minutes Total Time: 1 hour 7 minutes Author: Bianca Zapatka

You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!

Cake Crust:

  • 1 2/3 cups flour 210g
  • 1/3 cup sugar 70g
  • 2/3 cup soft vegan butter 140g, or margarine


  • 17,6 oz non-dairy quark* 500g, drained yogurt (*read recipe notes)
  • 1 cup non-dairy cream cheese 120g, optional
  • 3/4 cup + 2 tbsp non-dairy cream 200ml, or full-fat coconut milk
  • 1/2 cup melted vegan butter 120g, or margarine
  • 1/2 cup sugar 135g, or to taste
  • 1/3 cup + 1 tbsp cornstarch 45g
  • 1 tsp vanilla extract
  • 1 lemon juice + zest optional

Strawberry Topping:

  • 1 lbs fresh strawberries or other fruits
  • 1/2 pack red cake glaze *read recipe notes
  • 1 tbsp sugar

Cake Crust

  • Preheat the oven to 355°F (180°C). Grease an 8 or 9-Inch (20/22cm) springform pan and line the bottom with parchment paper.
  • Combine the flour, and sugar in a bowl. Add the soft vegan butter and knead with your hands until a dough forms. Shape into a disc wrap in foil and refrigerate for about 30 minutes.
  • Then, roll out the dough between two large pieces of foil (or on a lightly floured working surface). Lay it into your prepared pan and press the dough firmly at the bottom and the sides.
  • Using a fork, prick the bottom a few times to avoid rising during baking.


  • Add all ingredients for the cheesecake in a mixing bowl and mix until creamy using an electric hand mixer.
  • Fill the cheesecake mixture into the prepared springform pan with the crust inside. Tap the pan a few times on your work surface to remove any airy bubbles to avoid cheesecake cracks. Bake for about 1 hour.
  • Turn off the oven. Open the door a little bit and leave the cake inside for about 10 minutes longer. Then remove the cake slowly and let cool completely. Once cooled to room temperature place in the fridge to set overnight.
  • Cook the cake glaze according package instructions with water and sugar or juice. Then let cool slightly.
  • Spread strawberries over the cooled cheesecake and dollop the glaze on top, using a tablespoon. Chill in the fridge until the glaze is firm.
  • Enjoy!
  • If you can’t find any soy quark in the store or online, you can simply drain about 26,5 oz (750 g) of any non-dairy yogurt overnnight in a strainer lined with a kitchen towel. That should make approx. 17,6 oz (500 g) of quark. Otherwise you can also substitute the quark with natural tofu or using only vegan cream cheese instead of quark + vegan butter.
  • I used this vegan cake glaze. Optionally you can stir 1/2 tbsp of cornstarch in 1/2 cup (125 ml) juice (or water + 1-2 tsp sugar) and bring to a boil.
  • Instead of strawberries, you use any fruits/berries.
  • Leftovers can be stored covered in the fridge for up to 5 days, depending on which kind of fruits you used.
  • Please read my blogpost for further information.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!


©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com! Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.


This ultra-rich, decadently creamy and smooth Vegan New York Cheesecake is surprisingly quick and easy to make. Enjoy as it is or get a little fancy with your choice of topping. It is dessert perfection and you absolutely need it in your life…..

Stop right there. This is a warning. This Vegan New York Cheesecake is for people who are serious about their dessert. Like really serious.

Proceed with caution. If you don’t want to eat slice after slice of classic, creamy, velvety, rich cheesecake and spend all of your time coming up with delicious ways to top your perfect baked cheesecake, then step away now. Find yourself another recipe.

May I suggest my Cinnamon Roll in a Mug? Ready in minutes and just one portion. perfect for people like me who cannot stop at one helping …


Vegan Cheesecake has got to be one of my all time favourite desserts. I love anything rich, creamy and decadent and it doesn’t get much more rich and decadent than this Vegan New York Style Cheesecake.

I have made and eaten a lot of vegan cheesecake (all in the name of research of course ;O) and whilst they are mostly very lovely, they aren’t like “real” baked New York Cheesecake.

Most vegan cheesecake tends to be raw and don’t get me wrong, I don’t have a problem with that and really enjoy eating them, but they tend to be very smooth and quite light in texture. They don’t have that ultra-rich, creamy density that traditional baked New York style cheesecakes have. Many of them also need to be kept in the freezer, or they use coconut oil to help solidify them and melt into a puddle if left out of the fridge for any length of time.

My Vegan New York Cheesecake is different. It is just like a “real” baked cheesecake in texture. Dense, rich, super creamy and very satisfying.

Whilst there is oil in the crust, there is none in the cheesecake filling. This means that if you follow an oil free diet you can make the cheesecake top without the crust and still stay on track (see my recipe notes for tips on cooking it like this).


To get the perfect vegan baked cheesecake texture I experimented with many different ingredients and methods. I settled for a combination of cashew nuts and chickpeas. Yes, the humble but quite awesome chickpea is the secret ingredient here.

Please do not let that scare you off. You would NEVER know.

You might remember that they made a surprise appearance in my Healthy Raspberry Chocolate Fudge Tart, and that’s what gave me the idea of adding them here.

The cashews give the filling it’s creaminess and the chickpeas give the denseness, in a similar way that heavy cream cheese and eggs would in a non-vegan baked cheesecake.

It’s so similar in texture it’s scary.



This Vegan New York Cheesecake is surprisingly easy to make.


First you need to make the crust and let is set in the fridge. For this I use my Vegan Digestive Biscuits recipe but to make life easier you can use store bought digestive biscuits or graham crackers (a lot are accidentally vegan).

Have you tried my Vegan Digestive Biscuits recipe yet? They are so good and perfect for dunking in your tea or coffee!

Plus they make an awesome cheesecake base!

All you have to do is blend them with some vegan butter or coconut oil in a food processor. I have this one and love it:


Press the crust mixture into the bottom of a 9 inch spring form pan (or similar). My go to bakeware is always USA Pan. Their spring form pan is great. This is the one I have (not sponsored, I just love their products):


While the crust is setting up in the fridge, blend the filling ingredients together until smooth. I recommend soaking the cashew nuts in boiling water before blending in the instructions, but if you have a high powered blender like the one below, or a Vitamix then you can get away without doing this.


Once the filling is blended and smooth, pour it on to the base and bake.

For such a decadent dessert it’s all pretty easy really!


Allow to cool then refrigerate for a few hours before serving.


Whilst this Vegan New York Cheesecake is absolutely delicious on it’s own, I love to top it with a little something extra.

The healthiest option is fresh fruit. Juicy berries in particular are very nice. Then there’s my Five Minute Vegan Caramel Sauce, my Blueberry Lavender Sauce or my Vanilla Roasted Strawberries ♡

Or my Vegan Lemon Curd or Pumpkin Caramel Sauce…♡♡

I think the Pumpkin Caramel Sauce is my favourite cheesecake topping so far. It is a very indulgent combo and is extremely rich but that’s how I like my desserts!

For a festive spin on this cheesecake you could top it with a layer of my sweet, boozy Mincemeat.

This Vegan New York Cheesecake is:

  • Rich
  • Creamy
  • Tangy
  • Easy to make
  • Perfectly sweet
  • And just like the real thing!
  • I can’t wait for you to try it!

For more indulgent vegan dessert recipes, check out these great options:

  1. Cheesecake Topped Vegan Brownies
  2. No Bake Espresso Chocolate Fudge Cake
  3. Chocolate Marshmallow Cookies
  4. No Knead Cinnamon Pull Apart Bread
  5. Chocolate Chip Cookie in a Mug
  6. Salted Maple Pecan Vegan Fudge

And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

Vegan New York Cheesecake

It’s only a baked Vegan New York Cheesecake..♡…It is ultra-rich, decadently creamy, dessert perfection & you absolutely need it in your life….. 4.69 from 73 votes Pin Course: Dessert Cuisine: vegan Cook Time: 1 hour 10 minutes Total time: 1 hour 10 minutes Serves: 10 servings Calories: 524kcal Author: Melanie McDonald


  • 350g | about 23 biscuits/cookies digestive biscuits (can sub graham crackers) – if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3). For a gluten-free version use gluten-free cookies
  • 4 tablespoons melted vegan butter , or coconut oil


  • 300g | 2 cups raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking)
  • 175g | 1 cup chickpeas , drained & rinsed well (cooked not dried chickpeas)
  • 1 lemon zest and juice
  • 1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
  • 2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
  • 120mls | ½ cup maple syrup
  • 2 tablespoons tahini
  • 400 ml can full fat coconut milk (must be full fat, not light)
  • ½ teaspoon salt
  • 3 tablespoons apple cider vinegar
  • Preheat oven to 320F
  • Prepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick
  • Put digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.
  • Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.
  • Add all the filling ingredients to a blender and blend until completely smooth.
  • Remove base from the fridge and pour the filling in carefully.
  • Bake for about 50 minutes. It should be set well around the edges and have a little bit of a wobble in the middle when done.
  • Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.

Store in the fridge for freshness, but unlike a lot of vegan cheesecakes it wont melt into a puddle if left at room temperature for a while before serving. If you do not have a deep 9 inch spring form tin then an 8 or a 10 inch will be ok. The cooking time just might need to be adjusted very slightly. Using an 8 inch tin will make it take a little longer as it will be a bit deeper. Probably only 5 or 10 minutes longer though. If you use a 10 inch it will probably be ready a few minutes earlier as it wont be quite as deep. Follow my guide in the instructions for knowing when it is ready. A deep spring form tin is ideal for this recipe. If you do not have one then a tin with a removable bottom will also work. Do not try to make it in a cake pan with no removable bottom as you will never get it out. If you do not have a deep pan then you might need to use a bigger than 9 inch pan in order to fit everything in. If you follow an oil-free diet then you can omit the crust and just cook the cheesecake filling. You can do this in the same way as above but you will need to make absolutely sure that your springform tin is leak proof as it won’t have the biscuit layer covering the seams. The last thing you want is for the cheesecake to leak out before it sets up in the oven. Practise with the tin by filling it with water to see if any drips out. If it doesn’t you are good to go. If it does then don’t use that tin! If you do not have a leak proof tin then you could bake the cheesecake in ramekins. I haven’t tried it myself but I would imagine that in small ramekins it would take about 20 – 25 mins in the oven. Follow my instructions above for checking when it is ready.

Estimated nutrition per serving:

Serving: 1serving | Calories: 524kcal | Carbohydrates: 46g | Protein: 10g | Fat: 33g | Sodium: 191mg | Potassium: 234mg | Fiber: 4g | Sugar: 18g | Vitamin C: 11.6mg | Calcium: 50mg | Iron: 2.7mg Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan 37.9Kshares


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