12 Easy Vegan Cheesecake Recipes You’ll Want to Try

Did you know that vegan cheesecakes can be just as creamy and delicious as their traditional counterparts? If you’re looking to indulge your sweet tooth while keeping things plant-based, you’re in for a treat! In this blog, we’re excited to share 12 easy vegan cheesecake recipes that are not only simple to make but are bursting with flavor—from No-Bake Cashew Cream to rich Peanut Butter Cup variations. Get ready to whip up some mouthwatering desserts that will impress your friends and family, or simply treat yourself!

No-Bake Cashew Cream Cheesecake

This No-Bake Cashew Cream Cheesecake is a delightful and creamy dessert that combines the nutty flavor of cashews with a hint of vanilla for a guilt-free indulgence.

Ingredients:

• 1 cup raw cashews, soaked
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups graham cracker crumbs
• 1/4 cup coconut sugar
• 1/2 teaspoon cinnamon
• 1/3 cup melted coconut oil (for crust)

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 15 minutes (includes chilling)

Instructions:

1. Begin by soaking the cashews in water for at least 4 hours or overnight.

2. Drain and rinse the soaked cashews, then add them to a blender along with melted coconut oil, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy.

3. In a separate bowl, mix graham cracker crumbs, coconut sugar, cinnamon, and melted coconut oil until crumbly.

4. Press the crumb mixture into the bottom of a springform pan to form the crust.

5. Pour the cashew cream mixture over the crust and smooth the top with a spatula.

6. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.

7. Once set, carefully remove the cheesecake from the springform pan and slice to serve.

Tips:

• For an extra layer of flavor, add lemon juice to the cashew mixture for a zesty twist.
• Top with fresh fruits or a berry compote for added sweetness and color.
• Store any leftovers in the refrigerator for up to 5 days.

Chocolate Avocado Vegan Cheesecake

This Chocolate Avocado Vegan Cheesecake is a decadent, rich dessert that combines the creaminess of avocado with the indulgence of chocolate, making it a delightful treat for everyone.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 3 ripe avocados
• 1 cup dark chocolate chips, melted
• 1/2 cup coconut cream
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it lightly.

2. In a mixing bowl, combine almond flour, cocoa powder, maple syrup, and melted coconut oil, then mix until a dough forms.

3. Press the dough evenly into the bottom of the prepared springform pan to create the crust.

4. Bake the crust in the preheated oven for about 10 minutes, then let it cool.

5. In a blender or food processor, combine avocados, melted dark chocolate, coconut cream, agave nectar, vanilla extract, and sea salt until smooth and creamy.

6. Pour the chocolate avocado mixture over the cooled crust, smoothing it out evenly.

7. Refrigerate the cheesecake for at least 2-4 hours, or until set.

8. Once set, carefully remove the cheesecake from the springform pan, slice, and serve chilled.

Tips:

• Use ripe avocados for the best creamy texture and flavor.
• For a sweeter cheesecake, feel free to adjust the amount of agave nectar to your liking.
• Top with fresh berries or vegan whipped cream for an extra touch.

Lemon Coconut Vegan Cheesecake

This Lemon Coconut Vegan Cheesecake is a delightful blend of tart and sweet flavors, offering a refreshing twist with its creamy texture and tropical flair.

Ingredients:

• 1 ½ cups raw cashews, soaked overnight
• ½ cup coconut cream
• ¼ cup maple syrup
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut
• 1 cup almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup (for crust)
• ¼ teaspoon salt

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes plus chilling time

Instructions:

1. Start by preparing the crust: In a medium bowl, mix together almond flour, shredded coconut, melted coconut oil, maple syrup, and salt until combined.

2. Press the crust mixture firmly into the bottom of a springform pan to create an even layer.

3. In a blender or food processor, combine soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and creamy.

4. Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.

5. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm.

6. Once set, carefully remove the sides of the springform pan, slice, and serve chilled.

Tips:

• For a more intense lemon flavor, add extra lemon zest.
• You can substitute cashews with silken tofu for a different texture.
• Top with fresh fruits or additional shredded coconut for garnish.
• Ensure cashews are fully soaked to achieve a smooth consistency.

Strawberry Banana Vegan Cheesecake

This Strawberry Banana Vegan Cheesecake combines the fresh flavors of ripe strawberries and bananas with a creamy, decadent texture that is irresistibly delicious.

Ingredients:

• 1 cup raw almonds
• 1 cup medjool dates, pitted
• 2 cups cashews, soaked for 4 hours
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1 cup fresh strawberries, pureed
• 1 ripe banana, mashed
• 1/4 cup coconut oil, melted

Preparation Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 20 minutes

Instructions:

1. In a food processor, blend the raw almonds and medjool dates until a sticky crust forms, then press mixture into the bottom of a springform pan.

2. In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil until smooth and creamy.

3. Divide the cashew mixture in half, adding the pureed strawberries to one half and the mashed banana to the other half.

4. Pour the strawberry mixture over the crust, then layer the banana mixture on top, smoothing with a spatula.

5. Refrigerate for at least 4 hours until set before removing from the springform pan and serving.

Tips:

• Soaking cashews helps achieve a creamy texture; do not skip this step.
• Use ripe bananas for the best flavor and natural sweetness.
• Top the cheesecake with fresh strawberries or banana slices for an added touch.

Matcha Green Tea Vegan Cheesecake

This Matcha Green Tea Vegan Cheesecake is a delightful fusion of creamy textures and earthy flavors that elevates traditional cheesecake to a plant-based masterpiece.

Ingredients:

• 1 cup raw cashews, soaked
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• 1 cup dairy-free graham cracker crumbs
• 2 tablespoons coconut sugar
• 1/4 cup coconut oil, melted (for crust)

Preparation Time: 30 minutes

Cooking Time: 0 minutes

Total Time: 30 minutes

Instructions:

1. Begin by soaking the cashews in water for at least 4 hours or overnight for best results.

2. In a food processor, combine the soaked cashews, melted coconut oil, maple syrup, almond milk, matcha powder, and vanilla extract. Blend until completely smooth and creamy.

3. In a mixing bowl, combine the graham cracker crumbs, coconut sugar, and melted coconut oil until evenly mixed.

4. Press the mixture into the bottom of a springform pan to form the crust.

5. Pour the matcha filling over the crust and smooth the top with a spatula.

6. Refrigerate for at least 4 hours or until set.

7. Once set, remove from the springform pan and slice to serve.

Tips:

• For a sweeter cheesecake, adjust the amount of maple syrup to taste.
• Ensure the cashews are soaked properly for the creamiest texture.
• Top the cheesecake with fresh fruits or coconut whipped cream for added flavor.

Berry Swirl Vegan Cheesecake

This Berry Swirl Vegan Cheesecake combines creamy cashew goodness with the vibrant flavors of fresh berries, making it a delightful and guilt-free dessert for any occasion.

Ingredients:

• 2 cups raw cashews, soaked
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon agave syrup (optional, for berries)
• 1 cup graham cracker crumbs
• 1/4 cup coconut oil, melted

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 4 hours (includes chilling time)

Instructions:

1. Begin by soaking the cashews in water for at least 4 hours or overnight to soften.

2. In a food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.

3. In a small saucepan, gently heat the mixed berries with agave syrup until slightly softened. Allow to cool.

4. In a separate bowl, mix graham cracker crumbs with melted coconut oil until well combined. Press this mixture into the bottom of a springform pan to form the crust.

5. Pour the cashew filling over the crust, then swirl in the berry mixture using a knife or a skewer for a marbled effect.

6. Chill the cheesecake in the refrigerator for at least 4 hours or until firm.

7. Once set, remove from the springform pan, slice, and serve chilled.

Tips:

• For best results, soak the cashews overnight for optimal creaminess.
• Feel free to use any combination of berries based on your preference or seasonal availability.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Peanut Butter Cup Vegan Cheesecake

This Peanut Butter Cup Vegan Cheesecake brings together rich peanut butter and creamy vegan cheese for a deliciously indulgent dessert that everyone will love.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 1/2 cups vegan cream cheese
• 1/2 cup peanut butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips (vegan)

Preparation Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 4 hours (includes chilling)

Instructions:

1. In a mixing bowl, combine almond flour, cocoa powder, maple syrup, and melted coconut oil to form the crust mixture.

2. Press the crust mixture evenly into the bottom of a springform pan, then place it in the refrigerator to set.

3. In a separate bowl, blend vegan cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.

4. Pour the peanut butter cheesecake filling over the chilled crust and smooth the top with a spatula.

5. Melt dark chocolate chips and drizzle over the top of the cheesecake for decoration.

6. Refrigerate the cheesecake for at least 4 hours or until firm.

Tips:

• For a firmer cheesecake, freeze it for an hour before serving.
• Use natural peanut butter for the best flavor and texture.
• Top with crushed peanuts or a sprinkle of sea salt for added flavor.

Mango Lime Vegan Cheesecake

This Mango Lime Vegan Cheesecake is a delightful fusion of tropical flavors, combining the sweetness of mango with the tanginess of lime for a refreshing dessert experience.

Ingredients:

• 1 ½ cups raw cashews, soaked
• 1 cup coconut cream
• ½ cup maple syrup
• ½ cup fresh mango puree
• ⅓ cup lime juice
• 1 teaspoon vanilla extract
• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons agave syrup
• ¼ teaspoon salt

Preparation Time: 30 minutes

Cooking Time: 0 minutes

Total Time: 4 hours (including chilling time)

Instructions:

1. Begin by soaking the cashews in water for at least 4 hours or overnight, then drain and rinse.

2. In a blender, combine the soaked cashews, coconut cream, maple syrup, mango puree, lime juice, and vanilla extract. Blend until smooth and creamy.

3. In a separate bowl, mix the almond flour, melted coconut oil, agave syrup, and salt until well combined to form the crust.

4. Press the crust mixture into the bottom of a springform pan, ensuring it’s evenly distributed.

5. Pour the mango lime mixture over the crust and smooth the top with a spatula.

6. Cover the cheesecake with plastic wrap and place it in the freezer for at least 4 hours to set.

7. Once set, remove the cheesecake from the springform pan and let it thaw for a few minutes before slicing.

Tips:

• For the freshest flavor, use ripe mangoes and freshly squeezed lime juice.
• Store leftovers in an airtight container in the freezer for long-lasting enjoyment.
• Add a sprinkle of lime zest on top for extra decoration and flavor before serving.

Spiced Pumpkin Vegan Cheesecake

This Spiced Pumpkin Vegan Cheesecake combines creamy texture with warm spices, making it a perfect dessert for the fall season.

Ingredients:

• 1 ½ cups cashews, soaked
• 1 cup pumpkin puree
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup graham cracker crumbs
• ¼ cup coconut sugar
• ⅓ cup vegan butter, melted

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 15 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a springform pan.

2. In a mixing bowl, combine graham cracker crumbs, coconut sugar, and melted vegan butter. Press this mixture into the bottom of the springform pan to form the crust.

3. In a blender, combine soaked cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt. Blend until smooth.

4. Pour the pumpkin filling over the prepared crust in the springform pan.

5. Bake in the preheated oven for 60 minutes or until the edges are firm and the center is slightly jiggly.

6. Remove from the oven and let it cool completely before placing it in the refrigerator for at least 4 hours to set.

7. Once chilled, remove from the springform pan, slice, and serve.

Tips:

• For a creamier cheesecake, soak the cashews overnight.
• Add a dollop of coconut whipped cream on top before serving for extra indulgence.
• Store leftovers in an airtight container in the refrigerator for up to five days.

Almond Joy Vegan Cheesecake

This Almond Joy Vegan Cheesecake is a decadent treat that perfectly balances rich chocolate, creamy coconut, and nutty almond flavors for a delightful dessert experience.

Ingredients:

• 1 cup almonds
• 1 cup pitted dates
• 2 cups raw cashews, soaked for at least 4 hours
• 1/2 cup maple syrup
• 1/2 cup coconut cream
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup shredded coconut, unsweetened
• 1/4 cup dark chocolate chips (dairy-free)

Preparation Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 20 minutes

Instructions:

1. In a food processor, combine the almonds and dates until a crumbly mixture forms.

2. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.

3. In a blender, combine soaked cashews, maple syrup, coconut cream, cocoa powder, vanilla extract, and sea salt; blend until smooth and creamy.

4. Pour the cheesecake filling over the crust and spread it evenly.

5. Sprinkle shredded coconut and dark chocolate chips on top of the cheesecake.

6. Refrigerate the cheesecake for at least 4 hours or until firm.

7. Once set, carefully remove from the springform pan, slice, and serve chilled.

Tips:

• For a firmer cheesecake, let it chill overnight.
• Substitute maple syrup with agave syrup if preferred.
• Add extra coconut or almond flakes for enhanced texture and flavor.

Caramel Apple Vegan Cheesecake

This Caramel Apple Vegan Cheesecake is a delightful blend of rich, creamy flavors combined with sweet caramel and tart apples, making it a perfect dessert for any occasion.

Ingredients:

• 2 cups cashews, soaked for 4 hours
• 1 cup almond milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1 cup coconut cream
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 cups chopped apples
• 1 cup caramel sauce (vegan)
• 1 cup graham cracker crumbs
• 1/4 cup melted vegan butter

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 15 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the graham cracker crumbs with the melted vegan butter and mix until well combined.

3. Press the crumb mixture into the bottom of a springform pan to create an even crust.

4. In a blender, combine the soaked cashews, almond milk, maple syrup, melted coconut oil, vanilla extract, coconut cream, cinnamon, nutmeg, and salt. Blend until smooth and creamy.

5. Stir in the chopped apples until evenly distributed.

6. Pour the cheesecake filling over the crust in the springform pan.

7. Refrigerate for at least 4 hours or until set.

8. Once set, drizzle the vegan caramel sauce over the top before serving.

Tips:

• For a stronger apple flavor, you can sauté the chopped apples in a little cinnamon and maple syrup before adding them to the filling.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Feel free to top with additional caramel sauce or chopped nuts for extra texture and flavor.

Raspberry Chocolate Chip Vegan Cheesecake

This Raspberry Chocolate Chip Vegan Cheesecake is a delightful blend of tart raspberries and rich chocolate, making it a perfect treat that’s cruelty-free and indulgent.

Ingredients:

• 1 cup raw cashews, soaked
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup dark chocolate chips
• 1 cup almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons agave syrup

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 4 hours (includes chilling)

Instructions:

1. Begin by preparing the crust: mix the almond flour, melted coconut oil, and agave syrup in a bowl until combined.

2. Press the crust mixture into the bottom of a cheesecake pan evenly and place it in the fridge to set.

3. In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth and creamy.

4. Gently fold in the fresh raspberries and dark chocolate chips to the cashew mixture.

5. Pour the filling over the chilled crust and smooth it out evenly.

6. Place the cheesecake in the freezer for at least 4 hours or until set.

7. Before serving, let the cheesecake thaw for about 15-20 minutes at room temperature for the perfect texture.

Tips:

• For an extra burst of flavor, add a few drops of almond extract to the filling.
• Top with additional fresh raspberries or a drizzle of melted dark chocolate for presentation.
• Store any leftovers in the refrigerator for up to 5 days.