This vegan cheesecake delivers all the rich, creamy indulgence you crave without any dairy. Made with simple ingredients like cashews and coconut cream, this vegan cheesecake creates the perfect dessert that even non-vegans will love. Each silky bite melts in your mouth with just the right balance of tangy sweetness.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
For the Crust:
| Ingredient | Amount |
|---|---|
| Graham crackers (vegan) | 1½ cups, crushed |
| Vegan butter, melted | 4 tablespoons |
| Coconut sugar | 2 tablespoons |
| Pinch of salt | ¼ teaspoon |
For the Filling:
| Ingredient | Amount |
|---|---|
| Raw cashews, soaked | 1½ cups |
| Full-fat coconut milk | ¾ cup |
| Lemon juice, fresh | 3 tablespoons |
| Vanilla extract | 2 teaspoons |
| Maple syrup | ⅓ cup |
| Coconut oil, melted | 3 tablespoons |
| Cornstarch | 2 tablespoons |
Detailed Step-by-Step Vegan Cheesecake Instructions
Phase 1: Essential Prep Work (5 minutes)
- Preheat your oven to 350°F (175°C). Place the oven rack in the center position. An properly heated oven ensures your vegan cheesecake bakes evenly from all sides. Most ovens take 10-15 minutes to reach temperature, so start this first.
- Prepare your cashews properly. If you forgot to soak cashews overnight, place them in a bowl and cover with boiling water. Let sit for 15-20 minutes until they feel soft when pressed between your fingers. Properly softened cashews are the secret to a perfectly smooth vegan cheesecake filling.
- Grease your 8-inch springform pan thoroughly. Use coconut oil or vegan butter, making sure to coat the bottom and sides completely. Run your finger along the edges to check for any missed spots. This prevents your vegan cheesecake from sticking and ensures clean removal later.
Phase 2: Creating the Perfect Crust (10 minutes)
- Break graham crackers into smaller pieces first. This prevents your food processor from overworking. Add the broken crackers to your food processor and pulse 5-6 times, then blend continuously for 30-45 seconds. You want fine, even crumbs that look like coarse breadcrumbs. If some larger pieces remain, pulse a few more times.
- Test your crust mixture consistency. In a mixing bowl, combine the graham cracker crumbs, melted vegan butter, coconut sugar, and salt. Mix with a fork until evenly distributed. Grab a handful and squeeze – it should hold together like wet sand. If it’s too dry and crumbly, add 1 teaspoon more melted butter.
- Press the crust with proper technique. Pour the mixture into your prepared pan. Start by spreading it evenly with your hands, then use the bottom of a flat measuring cup or glass to press firmly. Work from the center outward, creating an even layer about ¼-inch thick. Press the edges slightly up the sides (about ½ inch) to create a shallow rim.
- Pre-bake the crust to perfection. Place in the preheated oven for 8-10 minutes. The crust is ready when it looks lightly golden and feels firm when gently touched. This step prevents a soggy bottom in your finished vegan cheesecake. Remove and let cool while you prepare the filling.
Phase 3: Mastering the Vegan Cheesecake Filling (12 minutes)
- Drain cashews completely. Pour the soaked cashews into a fine-mesh strainer and rinse under cold running water for 30 seconds. Shake the strainer to remove excess water. Any leftover soaking liquid will make your vegan cheesecake filling too thin.
- Start blending cashews alone first. Add only the drained cashews to your high-speed blender. Blend on high for 60-90 seconds, stopping to scrape down sides with a spatula every 30 seconds. The cashews should form a smooth, thick paste with no visible pieces. This step is crucial for achieving that signature vegan cheesecake creaminess.
- Add liquids in the correct order. With the blender running on medium speed, slowly pour in the coconut milk first (it’s thicker and helps create the base), then add lemon juice, vanilla extract, and maple syrup. Blend for another 60 seconds until completely smooth and well combined.
- Incorporate melted coconut oil properly. Make sure your coconut oil is melted but not hot (it should be just barely warm to touch). With the blender running on low speed, slowly stream in the melted coconut oil over 15-20 seconds. This slow addition prevents the oil from seizing and ensures proper emulsification.
- Add cornstarch for the perfect set. Sprinkle the cornstarch evenly over the mixture, then blend on high for 30-45 seconds. The cornstarch acts as a natural thickener that helps your vegan cheesecake hold its shape when sliced. The mixture should be completely smooth with no cornstarch lumps visible.
- Test your filling consistency. The finished filling should coat the back of a spoon and slowly drip off in a steady stream. If it seems too thick, add 1-2 tablespoons more coconut milk. If too thin, blend in an extra teaspoon of cornstarch.
Phase 4: Baking Your Vegan Cheesecake to Perfection (25 minutes)
- Pour and level the filling carefully. Slowly pour the filling over the cooled crust, starting from the center and working outward. Use an offset spatula or the back of a spoon to gently spread and level the surface. Tap the pan gently on the counter 2-3 times to release any air bubbles that could cause cracks.
- Bake with precision timing. Place the pan in the center of your preheated oven and bake for exactly 25 minutes. The vegan cheesecake is done when the edges are set and lightly golden, but the center still has a slight jiggle when you gently shake the pan. The center should move as one piece, not like liquid.
- Cool gradually to prevent cracks. Turn off the oven and crack the door open slightly. Let the vegan cheesecake cool in the oven for 15 minutes. This gradual temperature change prevents the surface from cracking. Then remove and cool completely at room temperature for 1 hour before refrigerating.
- Chill for proper setting. Cover the cooled vegan cheesecake with plastic wrap (don’t let it touch the surface) and refrigerate for at least 3 hours, or preferably overnight. This chilling time allows the filling to firm up properly and develop the best flavor.
Chef’s Notes for Perfect Vegan Cheesecake
• Cashew soaking is crucial – overnight soaking creates the smoothest vegan cheesecake texture possible without any grittiness.
• Don’t skip the cornstarch – it acts as a natural thickener that helps your vegan cheesecake hold its shape when sliced.
• Temperature matters – let ingredients come to room temperature before blending for easier mixing and better incorporation.
• Patience pays off – proper cooling time ensures your vegan cheesecake slices cleanly without cracking or falling apart.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 8g
- Carbs: 32g
- Fat: 26g
- Fiber: 3g
Creative Vegan Cheesecake Variations
Chocolate Vegan Cheesecake
Add ¼ cup cocoa powder and 2 extra tablespoons maple syrup to the filling. This creates a rich, fudgy twist that chocolate lovers adore.
Berry Swirl Version
Swirl in ¼ cup berry compote before baking. For more fruit-forward desserts, try our vegan cake collection.
Lemon Zest Variation
Add 2 tablespoons fresh lemon zest for a bright, citrusy flavor that cuts through the richness beautifully.
Salted Caramel Style
Drizzle with homemade vegan caramel and a pinch of sea salt. Perfect for entertaining alongside a vegan charcuterie board.
Storage & Reheating
Refrigerator: Store your vegan cheesecake covered for up to 5 days. The flavors actually improve after the first day.
Freezer: Wrap individual slices and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Serving tip: Let sit at room temperature for 10 minutes before slicing for the cleanest cuts.
Troubleshooting Your Vegan Cheesecake
Problem: Grainy texture
Solution: Soak cashews longer and blend for at least 3 minutes until completely smooth. A high-speed blender is essential for the best vegan cheesecake texture.
Problem: Cracks on top
Solution: Lower oven temperature by 25°F and avoid overbaking. The center should still jiggle slightly when your vegan cheesecake is done.
Problem: Soggy crust
Solution: Pre-bake the crust fully and ensure it’s golden before adding filling.
Problem: Won’t set properly
Solution: Check that cornstarch wasn’t expired and refrigerate for the full 3 hours minimum.
Problem: Too tart
Solution: Add an extra tablespoon of maple syrup next time, or serve with fresh berries to balance acidity.
Equipment Essentials
• 8-inch springform pan – makes removal effortless • High-speed blender – crucial for smooth texture • Food processor – for perfect crust crumbs • Fine-mesh strainer – for draining cashews • Offset spatula – for smooth top finish
Shopping List
Baking Aisle:
- Vegan graham crackers
- Coconut sugar
- Maple syrup
- Vanilla extract
- Cornstarch
Refrigerated Section:
- Vegan butter
- Full-fat coconut milk
Bulk/Nuts Section:
- Raw cashews
Produce:
- Fresh lemons
Oils Section:
- Coconut oil
Success Secrets for the Best Vegan Cheesecake
- Soak cashews overnight for the creamiest possible texture – this single step makes the biggest difference in your vegan cheesecake.
- Room temperature ingredients blend more easily and create a smoother final product.
- Don’t rush the cooling – proper setting time prevents a runny center and ensures clean slices.
- Taste as you go – adjust sweetness and tartness before baking since you can’t fix it afterward.
- Use parchment paper in your springform pan for foolproof removal and professional presentation.
This vegan cheesecake recipe proves that plant-based desserts can be just as indulgent and satisfying as traditional versions. The combination of soaked cashews and coconut cream creates an incredibly rich texture that rivals any dairy-based cheesecake you’ve ever tasted.
