Vegan Cheesecake Recipe

Here’s a delicious and creamy Vegan Cheesecake recipe that is perfect for any occasion! This cheesecake is rich, flavorful, and completely plant-based.

Vegan Cheesecake Recipe

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or vegan cookies, crushed)
• 1/4 cup coconut oil, melted (or vegan butter)
• 2 tablespoons maple syrup (or agave syrup)

For the Filling:

• 2 cups raw cashews (soaked in water for at least 4 hours, then drained)
• 1/2 cup coconut cream (from a can of full-fat coconut milk, chilled)
• 1/2 cup maple syrup
• 1/4 cup lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, for a firmer texture)
• Pinch of salt

For Topping (optional):

• Fresh fruit (like strawberries, blueberries, or raspberries)
• Vegan chocolate ganache
• Vegan whipped cream

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 175°C (350°F).
   • In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven to cool.
2. Make the Filling:
   • In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, cornstarch (if using), and a pinch of salt.
   • Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or acidity as desired.
3. Assemble the Cheesecake:
   • Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
4. Chill:
   • Place the cheesecake in the refrigerator for at least 4 hours, or overnight, to allow it to firm up. For best results, you can also freeze it for 1-2 hours before serving.
5. Serve:
   • Once chilled and set, carefully remove the cheesecake from the springform pan. Top with fresh fruit, chocolate ganache, or whipped cream if desired.
6. Enjoy:
   • Slice and serve your delicious vegan cheesecake! Store leftovers in the refrigerator for up to 3-4 days.

This Vegan Cheesecake is creamy, satisfying, and can be customized with your favorite toppings.