Vegan Cheesecake The BEST And EASIEST

This vegan cheesecake is the perfect combination of indulgence and simplicity. With a buttery graham cracker crust and a creamy, tangy cashew-based filling, it’s a dessert that’s sure to impress. Whether you’re serving it for a special occasion or just treating yourself, this dairy-free cheesecake is versatile, easy to make, and pairs beautifully with fresh fruit or a sweet compote. Best of all, it’s made with wholesome, plant-based ingredients that everyone can enjoy!

Creamy & Indulgent Vegan Cheesecake – A Dairy-Free Delight
If you’re searching for a dairy-free cheesecake that’s just as rich and creamy as the traditional version, you’ve come to the right place! This vegan cheesecake is made with wholesome plant-based ingredients, creating a luscious texture and deliciously tangy flavor without a drop of dairy. Whether you’re fully vegan, lactose-intolerant, or simply looking for a healthier dessert option, this non-dairy cheesecake recipe is sure to impress.

What Makes This the Best Dairy-Free Cheesecake?
Traditional cheesecakes rely on cream cheese and heavy cream for their signature texture, but this plant-based cheesecake achieves the same velvety smoothness with a combination of cashews, coconut cream, and lemon juice. The result? A silky, melt-in-your-mouth dessert that’s just as satisfying as the classic version—without the dairy.

Easy and Customizable Vegan Cheesecake
One of the best things about this vegan cheesecake is how versatile it is! Whether you want a classic vanilla flavor, a zesty lemon twist, or a decadent chocolate swirl, this recipe can be easily adapted to suit your cravings. Plus, you can top it with fresh berries, dairy-free caramel, or even a drizzle of dark chocolate for an extra special touch.

A Guilt-Free Treat for Any Occasion
This dairy-free cheesecake is perfect for birthdays, holidays, or just a weekend treat. Not only is it completely plant-based, but it’s also free of artificial ingredients and refined sugars, making it a dessert you can feel good about indulging in.

So, if you’re ready to enjoy a slice of creamy, dreamy plant-based cheesecake, grab your ingredients and get baking! Your taste buds will thank you!

The BEST and EASIEST Vegan Cheesecake

Course: DessertCuisine: AmericanDifficulty: Easy

30

minutes

Ingredients

• Crust:

• 12–13 vegan graham cracker wafers

• 1/2 cup coconut oil, melted

• Cheesecake Filling:

• 2 cups raw cashews (soaked overnight or boiled for 10 minutes)

• 1/2 cup coconut oil, melted

• 1/2 cup plant-based milk

• 1/4 cup maple syrup

• 1/4 cup lemon juice

• 1/4 teaspoon salt

• 1 teaspoon lemon zest

• 1.5 teaspoons vanilla extract

Directions

• Preheat your oven to 350°F (175°C).
• Prepare the crust: Blend the graham cracker wafers and melted coconut oil in a food processor until combined. Press the mixture firmly into the bottom of an 8-inch springform pan to form an even crust.
• Prepare the cheesecake: Combine the lemon juice and plant-based milk in a small bowl. Let sit for 10 minutes to create a tangy, buttermilk-like flavor.
• Meanwhile, in a high-speed blender, combine the soaked cashews, coconut oil, prepared buttermilk mixture, maple syrup, salt, lemon zest, and vanilla extract. Blend until completely smooth and creamy.
• Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. DO NOT BAKE.
• Freeze the cheesecake for at least 4 hours or until firm.Fresh fruit
• Remove from the freezer and let it defrost slightly at room temperature for about 10–15 minutes before serving. Top with strawberry comptoe, Amarena cheeries, or fresh fruit. Enjoy your creamy, dairy-free cheesecake!

Notes

• Store the cheesecake in the freezer for up to 2 weeks. Take out for 10-15 minutes before serving to allow the layers to soften.
• This is an example of note with a link.