Cheesecake is super flavorful. Creamy, sweet, with a hint of saltiness at the end.
However, the vegan cheesecake isn’t different from the real one.
It is also rich in flavor, you will hardly believe it and instantly love it even though you aren’t vegan.
I am beyond excited to share this classic vegan cheesecake.
This is one of the traditional cheesecakes that I have been working on to satisfy my vegan fellow who misses or want to taste the cheesecake.
I promise it’s creamy, silky smooth, and topped with fudgy caramel sauce.
A Classic Vegan Cheesecake Recipe
Creamy cheese with crunchy and delicious pie crust and salted caramel fudge sauce is hard to resist.
To make my own vegan cheesecake, I use cashew nuts as the must-have – ingredients to create a creamy texture of cheesecake filling.
If you love cheesecake and go for a vegan option, you definitely need to check out the recipe as follows.
– 150gr of macadamia nuts
– 80gr of finely chopped shredded coconut
– 88gr of Medjool dates
Cheesecake filling Ingredients:
– 450gr or of raw cashews
– 180ml of water
– 180ml of maple syrup
– 120ml of coconut oil
– 60ml of fresh lemon juice
– 1tsp of vanilla extract
Salted caramel and fudgy sauce Ingredients:
– 120ml of maple syrup
– 120gr of coconut butter
– ½ tsp of sea salt
– 1tsp of vanilla extract
- Choose a round pan and spray it with a non – stick spray then put the parchment paper in it.
- Add the pitted dates, macadamia nuts, and dried coconut flakes. Then put into the food processor until it looks like crumble and become a sticky dough
- Put them into the round pan and make sure you smooth it down into a pie crust shape. Press it well to create a neat flat layer. Put into the refrigerator
- To make the cheesecake filling: Soak and rinsed the cashew nuts and put them into the blender. Pour water, melted coconut oil, lemon juice, maple water, and vanilla extract. Blend them well until appear smooth and creamy.
- Take out your pie crust and pour the cheesecake filling on it. Use a spatula or the back of a spoon to make it flat and neat. Put it back in the refrigerator for around 4 to 6 hours or until it sets completely
- As your cheesecake is ready, take it out from the round pan and put it onto a flat plate or cake stand, and pour the caramelized and fudgy topping
- To make the topping, melt the coconut butter and add the maple syrup, sea salt, and vanilla extract. Stir well into the caramel and thick sauce. Pour over the top of your cheesecake. Set aside
- Last but not least, sprinkle sea salt and macadamia nuts
- Thaw it for 30 minutes before you serve it at room temperature, and put it in the freezer after thawed.
In one serving or 1 slice of vegan cheesecake, you will get:
- 640 calories
- 55gr of carbohydrates
- 37gr of sugar
- 47gr of fats
- 22gr of saturated fats
- 9,3gr of protein
- 7gr of protein
How about ‘No Cashew – Vegan Cheesecake’?
We can’t ignore the fact that some people are allergic to nuts, not to mention cashew nuts. So, here I share another vegan cheesecake recipe which is nuts free and dairy-free, but still hella creamy thick, and rich in flavor.
- 1 pie cheesecake crust (use the recipe above, but substitute macadamia nuts with graham cracker)
- 2tbsp of cornstarch
- 3tbsp of vegan milk (you may use almond milk or soy milk)
- 2/3 cup of sugar
- 1tsp of vanilla extract
- 1tbsp of lemon juice
- 16 oz of nut-free vegan cream cheese
Ingredients of nut-free vegan cream cheese
- 1tbsp of Lemon juice
- 1tbsp of Apple cider vinegar
- 1 box of extra firm tofu
- 1cup of Sunflower seeds
- ½ tsp of Onion powder
- 1/ cup of powdered white sugar
- Pinch of Salt
Making the nuts free vegan cheesecake filling
- Soak sunflower seeds in a cup of boiled water for 5 minutes, then drained and set aside
- Put tofu, apple cider vinegar, vegan milk, and tofu in a food processor. Blend it until it looks super smooth and creamy.
- Transfer into the bowl and put sugar, onion powder, and salt
Making the whole filling:
- Mix soft nuts free vegan cream cheese with white sugar. Use a mixer to blend it well and appear smooth.
- While mixing it at low speed, add cornstarch, lemon juice, vanilla extract, and vegan milk. Beat them till combined
- Pour them onto the pie crust. Then bake for 40 to 45 minutes
- Remove from the oven to cool it down. Refrigerate for 4 hours or more for best serving.
Other options of Vegan Cheesecake’s Toppings and Variations
Have fun picking your topping!
Classic plain cheesecake is having a great creamy taste as is. However, to level up the game, you may use some other variations and topping. In this case, I use fudgy caramel sauce, but you can change it with your choice.
Here I share some ideas of some topping ideas for your creamy and tasty vegan cheesecake:
cheesecake filling with blueberry flavor
If you want to create a layered blueberry cheesecake, split the filling mixture into two, half plain and blueberry flavor for the other half.
How to make the blueberry sauce
- Pick your blueberry whether freshly picked or frozen one
- blend well with a splash of lemon juice and chia seeds
- Pour it onto your cheesecake
Cheesecake with Peanut Butter
- There is no special recipe for peanut butter topping
- You may just drizzle beautifully on top of your cheesecake
- It is ready
Cheesecake with Chocolate ganache
- Put vegan chocolate chips with 3 tablespoons of full-fat vegan milk.
- Warm it to a simmer
- Pour onto your cheesecake. Put it into the refrigerator until set.
Pro Tips for the Best Vegan Cheesecake
- Soak your cashew overnight. If you forget to do so or in a rush, place them into a bowl and pour boiling hot water over it. Soak for 1 to 4 hours.
- To make a tasty caramelized and fudgy sauce, use coconut butter instead of coconut oil.
- Thaw it at room temperature and let it soft again after you freeze them.
- If you prefer store-bought vegan cream cheese, make sure it is vegan. Some brands of vegan-friendly cream cheese are Tofutti, Kite Hill, Trader Joes Vegan, Miyokos, and more.
- To make it fancier, have fun decorating it with toasted coconut flakes, sliced bananas, blueberries, strawberries, macadamia nuts, cashews, or chocolate chips.
How Long Can You Store A Vegan Cheesecake?
If you want to store the leftover in the refrigerator, make sure that you put it into an airtight container or cover it with plastic wrap.
It can last for 7 days. But, if you want to freeze them, freeze them well into the freezer in a freezer-friendly sealable container. It will last for 6 months.
Did you like this recipe?
if the answer is YES so you will love these delicious vegan recipes –