This Easy Vegan Cheesecake Recipe is as close to a traditional baked cheesecake as you’ll get, but without the dairy!
Y’all, I’m gonna be honest here. I 100% didn’t think I could do a vegan cheesecake recipe for you.
At least not the way I wanted to.
I’ve had my fair share of vegan cheesecake recipes, and it seems like the majority of them require to stay cold and frozen, or else they’ll become a melty mess once they come to room temperature. That seems more like a vegan ice cream cake of sorts, if you ask me!
I just knew there had to be a way to create a vegan baked cheesecake just like we grew up with. No weird nut-crust. No need to eat while frozen. And definitely no tofu!
Everyone loves a traditional graham-cracker crust base, so I knew I wasn’t going to waiver there. Although, you’ll quickly see that instead of butter, I did use coconut oil. And to sweeten it up, I used my favorite nutty coconut sugar. Feel free to use whatever granulated sweetener you like.
But yes, the best part about this easy vegan cheesecake is that we’re starting with a solid and familiar crust that just brings it all back home and to the basics.
Then you’re met with a creamy texture of the cheesecake filling.
It doesn’t taste like you’re eating a bag of nuts. It doesn’t taste healthy. It doesn’t taste vegan. And I promise, this isn’t my vegan taste-buds talking. This is coming from my non-vegan family members who tried and loved it all the same.
I’m thrilled to say that I think I’ve cracked the code on the best Vegan Cheesecake Recipe ever! Woah!
Can vegans eat cheesecake?
Cheesecake is generally made with cream cheese, eggs, and heavy cream. As vegans don’t consume animal products such as these, no, vegans don’t eat cheesecake. But this recipe is absolutely suitable for vegans, as it’s made from all plant-based ingredients.
Is cheesecake a pie or a cake?
I mean, really does it have to be either? I definitely don’t consider cheesecake to be a cake. Cake is more bread-like. Springy to the touch. And then pie – well, I’d consider a pie to generally be a pastry filled with a fruit, custard, or pudding, and often topped with more pastry. So definitely not a sort of pie. So no, I couldn’t classify a cheesecake as either a pie or a cake. I’d classify it as a… well, I’d classify it as a cheesecake!
Is Daiya cheesecake vegan?
Yes, free from dairy, gluten, soy, eggs, peanuts, fish, and shellfish, it is safe to say that Daiya cheezecake is vegan. For a deeper look, here is a peek at all the ingredients:
Filling (Filtered Water, Creamed Coconut, Cane Sugar, Coconut Oil, Tapioca Starch, Non-GMO Expeller Pressed: Canola and/or Safflower Oil, Potato Starch, Pea Protein Isolate, Vanilla Extract, Sea Salt, Xanthan Gum, Sodium Alginate, Lactic Acid [Vegan], Tricalcium Phosphate, Vegan Natural Flavors, Cultured Sugar, Vegan Enzyme), Gluten-free Crust (Tapioca Starch, Cane Sugar, Coconut Oil, Brown Rice Flour, White Whole Grain Sorghum Flour, Potato Starch, Water, Non-GMO Expeller Pressed: Canola and/or Safflower Oil, Blackstrap Molasses, Vanilla Extract, Milled Flax Seed, Psyllium, Sea Salt, Sunflower Lecithin, Leavening [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate], Xanthan Gum).
But honestly – look at all those ingredients that are questionable, hard to pronounce, and you probably have no idea what they are (I know I’m confused!). This is why I choose to make my own vegan cheesecake!!
What is vegan cheesecake made from?
Vegan cheesecakes can be made from all different ingredients. Some are based from vegan cream cheese. Some have a tofu base. Some are based on different nuts.
This specific cheesecake has a base of cashews. But let’s break down all the ingredients in this baked cashew cheesecake recipe.
- raw cashews – This is what will give you a super thick and creamy texture and what will allow you to the bake the cheesecake without it melting all over the place.
- vanilla coconut yogurt – I love the addition of a coconut yogurt for the slight and subtle sweetness and creaminess.
- agave or pure maple syrup
- lemon juice – I think any good cheesecake requires just a bit of tart lemon juice to balance out the sweet
- psyllium husk – This may be a new one for you, as it was for me until a couple of years ago. This dietary fiber can be used a food thickener, which makes it a way to solidify this cheesecake.
- vanilla extract
- salt
- seeds of vanilla bean (optional) – This is one of those luxury ingredients that are totally not necessary but if you happen to have a vanilla bean on hand and want to amp up your cheesecake, you will not be disappointed by scraping the seeds into your vegan cheesecake recipe.
Now that you know how simple the ingredients are, let me tell you how easy they all come together.
- In small bowl, combine graham cracker crumbs, melted coconut oil, and coconut sugar until moistened. Press into bottom and up the sides of a 9″ springform pan. Bake in preheated oven for 6-7 minutes and allow to cool slightly while preparing filling.
- Add soaked (and drained) cashews to high speed blender along with yogurt, agave, lemon juice, psyllium husk, vanilla, salt, and vanilla bean.
- Blend all ingredients in the blender at high speed until thick and completely smooth with no chunks of cashew.
- Pour filling into slightly cooled graham cracker crust and bake for 40-45 minutes until golden brown and set.
- Cool on a wire rack until room temperature and then chill 3-4 hours or overnight in the refrigerator before serving.
LOOKING FOR OTHER VEGAN DESSERT RECIPES?
Dairy and Egg Free Cookies
Coconut Clusters Recipe
Vegan Caramel Apple Pie
Fudgy Vegan Brownies
Vegan Vanilla Ice Cream
NEED VEGAN DINNER RECIPES TO COMPLETE THE MEAL?
Vegan Pot Roast
Instant Pot Vegan Mac and Cheese
Vegan Cafe Rio
NOW THAT YOU KNOW HOW TO MAKE A VEGAN CHEESECAKE RECIPE, IT’S TIME TO SNAP A PIC AND LOAD IT ONTO INSTAGRAM (TAGGING ME OF COURSE @HAPPYFOODHOLLY) SO I CAN SHARE YOUR CREATION!
VEGAN CHEESECAKE RECIPE
Equipment
Ingredients
Crust
- 1.5 cups graham cracker crumbs from about 10 full sheets of original graham crackers
- 5 Tbsp coconut oil melted
- 1/3 cup coconut sugar
Cheesecake Filling
- 1.5 cups raw cashews soaked for at least 1 hour (See notes for quick soaking method)
- 1.5 cups 3-5.3 ounce containers vanilla coconut yogurt (I like Chobani)
- 1/4 cup agave or pure maple syrup
- juice of 1 lemon
- 1.5 Tbsp psyllium husk
- 1.5 tsp vanilla extract
- 1 tsp salt
- seeds of 1 vanilla bean opt
Instructions
- Preheat oven to 350 degrees F.
- In small bowl, combine graham cracker crumbs, melted coconut oil, and coconut sugar until moistened. Press into bottom and up the sides of a 9" springform pan. Bake in preheated oven for 6-7 minutes and allow to cool slightly while preparing filling.
- Add soaked (and drained) cashews to high speed blender along with yogurt, agave, lemon juice, psyllium husk, vanilla, salt, and vanilla bean.
- Blend all ingredients in the blender at high speed until thick and completely smooth with no chunks of cashew.
- Pour filling into slightly cooled graham cracker crust and bake for 40-45 minutes until golden brown and set.
- Cool on a wire rack until room temperature and then chill 3-4 hours or overnight in the refrigerator before serving.
Notes
Nutrition
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