Easy Baked Vegan Cheesecake
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This baked vegan cheesecake is made without tofu and refined sugar! It’s as rich and creamy as traditional cheesecake but doesn’t require a water bath!
If silken tofu is not your thing and you want a real graham cracker crust for your cheesecake (sorry, oat and nut crust lovers), you’ll adore this plant based cheesecake.
It’s also baked for that mouthwateringly rich and dense texture. And guess what? No water bath!
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If you love this low-effort, high-reward vegan cashew cheesecake recipe, you might as well try vegan pumpkin cheesecake bars and caramel cheesecake martini next!
Why You’ll Love This Baked Vegan Cheesecake Recipe
- This baked vegan cheesecake is so easy to make, you don’t even have to do a water bath.
- This vegan cheesecake is as rich and creamy as the real thing. The plant based ingredients also yield the perfect sweet-tangy cheesecake flavor we all love.
- Got a packed schedule this holiday season? This plant based cheesecake is a great make-ahead dessert to make hosting fuss-free!
Ingredients And Substitutions
Crust:
Graham cracker crumbs – For this plant based cheesecake, we’re going with a classic baked graham cracker crust. However, you might also like ginger snap cookies for the crust. Pair that with a spiced cheesecake filling, and you’re ready for the holidays!
Coconut oil – Melted vegan butter also works!
Coconut sugar – A less refined sweetener for our cheesecake crust.
Cheesecake filling:
Raw cashews – The star ingredient for our rich and creamy egg free cheesecake mixture.
Vanilla coconut yogurt – Adds tanginess for that cheesecake flavor we all love. You can use any creamy dairy-free yogurt.
Agave syrup – Maple syrup or any liquid sweetener also works!
Lemon juice – The added tartness balances the baked vegan cheesecake’s richness.
Psyllium husk – Helps thicken and bind everything for the perfect vegan baked cheesecake texture.
Vanilla extract, salt, and vanilla bean – To add complexity to the vegan cheesecake.
Strawberry topping – Feel free to dress up your non dairy cheesecake with anything you want! Some other fruits to try beyond fresh berries are mangoes and apples.
Tips For Making This Recipe
Boil the Cashews
Got no time to soak the cashews for 1 hour? Add them to a pot, pour enough water to cover them, and bring the water to a boil. Once boiling, lower the heat and simmer the cashews for 15 to 20 minutes until softened.
Make Your Own Strawberry Topping
To make a quick strawberry topping for your vegan cheesecake, place sliced strawberries (about 2 cups) and 1 cup each of water and granulated sugar in a saucepan over medium heat. Bring to a simmer, stirring continuously until thickened.
Slicing Tips
Make sure your vegan baked cheesecake is chilled before slicing. You can also run your knife under hot water, wipe it dry, and use this warm knife to get a perfectly clean cheesecake slice.
Vegan Baked Cheesecake Recipe FAQs
Can vegans eat cheesecake?
Yes, vegans can eat cheesecake as it’s possible to make one from plant-based ingredients. Vegan cheesecakes skip the eggs and dairy and use ingredients like cashews, tofu, non dairy cream cheese, and plant-based yogurt.
What can I use if I don’t have a springform pan for cheesecake?
If you don’t have a springform pan for this baked vegan cheesecake recipe, feel free to use a pie pan! Just remember that the pan’s size will affect the cheesecake’s baking time.
Can you freeze this vegan baked cheesecake?
Absolutely! You can freeze this vegan cashew cheesecake in a freezer-safe container for up to 1 month.
How long will non dairy cheesecake keep in the refrigerator?
You can refrigerate this dairy free cheesecake for 3 to 5 days in an airtight container.
What can you decorate a cheesecake with?
Dress up your egg free cheesecake with classic toppings like berry compote or fresh fruit slices with vegan whipped cream. Vegan caramel sauce, pecan pralines, sandwich cookie crumbs, and chocolate sauce will also be scrumptious!
More Delicious Vegan Dessert Recipes
- Vegan Chocolate Pudding
- Everything-Free Cookies
- Candied Grapes
- Raspberry Coconut Butter Cups
- Fudgy Vegan Brownies
I found this recipe for Cultured Cashew Cream Cheese that I HAVE to try!
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Baked Vegan Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets of graham crackers)
- 5 tbsp coconut oil, melted
- 1/3 cup coconut sugar
Cheesecake filling:
- 1 1/2 cups raw cashews (soaked for at least 1 hour in hot water)
- 1 1/2 cups vanilla coconut yogurt
- 1/4 cup agave
- 1 lemon, juiced
- 1 1/2 tbsp psyllium husk powder
- 1 1/2 tsp vanilla extract
- 1 tsp salt
- 1 vanilla bean (for its seeds)
- Strawberry topping, optional
Instructions
- Preheat the oven to 350°F.
- Combine the graham crumbs, melted coconut oil, and coconut sugar. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake the crust for 6 to 7 minutes and allow to cool slightly.
- Place the soaked (and drained) cashews, non-dairy yogurt, agave, lemon juice, psyllium husk, vanilla extract, salt, and vanilla bean seeds in a blender.
- Blend at high speed until smooth and thick.
- Pour the filling into the slightly cooled graham cracker crust. Bake for 40 to 45 minutes or until set.
- Allow your baked vegan cheesecake to cool on a wire rack. Once it’s room temperature, refrigerate the cheesecake for at least 3 to 4 hours, or much better, overnight before slicing. Enjoy, and top with strawberry sauce if desired!
Notes
- Got no time to soak the cashews for 1 hour? Add them to a pot, pour enough water to cover them, and bring the water to a boil. Once boiling, lower the heat and simmer the cashews for 15 to 20 minutes until softened.
- To make a quick strawberry topping for your vegan cheesecake, place sliced strawberries (about 2 cups) and 1 cup each of water and granulated sugar in a saucepan over medium heat. Bring to a simmer, stirring continuously until thickened.
- Make sure your vegan baked cheesecake is chilled before slicing. You can also run your knife under hot water, wipe it dry, and use this warm knife to get a perfectly clean cheesecake slice.
How much cashew butter instead of cashews would this be?
thank you
Hi Alli! We haven’t tested this with cashew butter, but in other desserts, you can typically use half the amount when subbing (1 cup of cashews = 1/2 cup of cashew butter.)