Easy Vegan Cheesecake

Dreaming of a velvety, rich cheesecake without the dairy? This Easy Vegan Cheesecake recipe brings you an effortlessly smooth and creamy cheesecake layered over a choice of two delicious crusts. Choose between the classic taste of a graham cracker crust or venture into the wholesome goodness of an oatmeal crust. Perfect for those sweet cravings, minus the guilt! Either recipe can be made gluten-free as needed.

Vegan Cheesecake Ingredients

• Option 1 - Graham Cracker Pie Crust:
  • 8 graham crackers, finely crushed
  • ? cup vegan butter, melted
  • 3 tablespoon sugar
• Option 2 - Oatmeal Pie Crust:
  • ¾ cup quick oats
  • ¼ cup all-purpose flour (regular or gluten-free). For a gluten-free version, King Arthur Measure for Measure gluten-free flour is recommended.
  • ¼ cup vegan butter, melted
  • 3 tablespoon sugar
  • ¼ teaspoon salt
• Luscious Vegan Cheesecake Filling:
  • 4 cups cashews (soaked or boiled)
  • 12 oz vegan cream cheese
  • 1 cup coconut whipped cream
  • 1 cup powdered sugar
  • 2 tablespoons almond milk
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract

How To Make Easy Vegan Cheesecake

1. Preparation: Preheat your oven to 350°F. For the cashews, combine them with water in a saucepan and bring to a boil. Simmer until they are soft and have absorbed most of the water (around 25 minutes). Drain and set aside.
2. Pie Crust Creation: While the cashews are boiling, decide on your crust. For graham cracker crust, blend crushed graham crackers, sugar, and melted vegan butter. For the oatmeal crust, combine oats, flour, vegan butter, and sugar. Press your chosen mixture into a 9-inch springform pan and bake for 10 minutes.
3. Cheesecake Filling: In a large mixing bowl, combine boiled cashews, vegan cream cheese, coconut whipped cream, powdered sugar, almond milk, lemon juice, and vanilla. Using an immersion blender, blend until you achieve a creamy consistency.
4. Baking: Pour the blended mixture over your pre-baked crust. Bake for 80 minutes until the edges are a golden hue. The center might appear soft, but that's perfectly okay. Post-baking, allow it to cool and refrigerate for a minimum of 2 hours or ideally, overnight.

Frequently Asked Questions

Easy Vegan Cheesecake

Jillian Glenn

Delicious & creamy vegan cheesecake is served over homemade buttery graham cracker pie crust for a plant-based twist on a classic indulgent dessert!

5 from 1 vote

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Prep Time 2 hours hrs 40 minutes mins

Cook Time 50 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings 16

Calories 412 kcal

Ingredients

  

1x2x3x

Crust Option 1 - Graham Cracker Pie Crust

• 8 graham crackers
• ⅓ cup melted vegan butter
• 3 tablespoon sugar

Crust Option 2 - Oatmeal Pie Crust

• ¾ cup quick oats
• ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
• ¼ cup melted vegan butter
• 3 tablespoon sugar, any kind
• ¼ teaspoon salt

Vegan Cheesecake

• 4 cup soaked or boiled cashews
• 12 oz vegan cream cheese
• 1 cup coconut whipped cream
• 1 cup powdered sugar
• 2 tablespoon almond milk
• 1 tablespoon lemon juice
• 2 teaspoon vanilla

Instructions

 

How To Make Vegan Cheesecake

• Preheat the oven to 350 degrees
• Boil your cashews by adding 4 cups of cashews into a medium or large saucepan, cover them with water and bring the pot to a boil. Once boiling, reduce heat to a low boil and cover. Cook for 25 minutes until the cashews are soft, mushy, and have soaked up most of the water. Drain the cashews and set aside.
• While waiting for the cashews to boil, prepare pie crust. If making the graham cracker pie crust - crush the graham crackers until they are fine and then mixing them with the sugar and butter. If making the vegan and gluten free oatmeal pie crust (my favorite), mix the oats, flour, melted vegan butter, and sugar together. Pack either mixture into the bottom of a 9 inch springform pan and bake for 10 minutes.
• In a large bowl add boiled cashews, cream cheese, coconut whipped cream, sugar, almond milk, lemon juice, and vanilla to a large bowl. Use a handheld immersion blender to blend the contents of the bowl together until the mixture is smooth and creamy.
• Pour the mixture over the pie crust and return to the oven. Bake for 1 hour and 20 minutes or until the edges are golden. It will still look soft in the middle, this is ok. Remove from the oven and allow it to cool. Refrigerate it for at least 2 hours before serving! For best results, refrigerate overnight.

Nutrition

Serving: 1sliceCalories: 412kcalCarbohydrates: 33gProtein: 9gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 227mgPotassium: 243mgFiber: 3gSugar: 17gVitamin A: 423IUVitamin C: 1mgCalcium: 42mgIron: 3mg

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