20 Vegan Cheesecake Recipes Even Dairy Lovers Enjoy

20 Vegan Cheesecake Recipes Even Dairy Lovers Enjoy

By Sara Taylor

20 Vegan Cheesecake Recipes Even Dairy Lovers Enjoy

By Sara Taylor
•
Updated
•
Recipes

I’ll be honest; I was not expecting vegan cheesecake to impress me, but now I am a total convert! The rich, creamy, and slightly tangy slices are irresistible, even to the table’s dairy diehards, who went back for seconds! Whether you are fully plant-based or just trying it out, you’ll find a flavor that will win you over.

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1) Classic Cashew Cheesecake

a classic cashew cheesecake in a wide horizontal shot, smooth pale slice on a date-nut crust, on a white plate with a fork, on a marble counter, natural light, shallow depth of field, landscape orientation

Vegan cheesecake skeptics will become believers!

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a classic cashew cheesecake in a wide horizontal shot, smooth pale slice on a date-nut crust, on a white plate with a fork, on a marble counter, natural light, shallow depth of field, landscape orientation

Classic Cashew Cheesecake

A silky, tangy cashew-based cheesecake & buttery date-nut crust that tastes just like the real thing!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups raw cashews soaked
  • 1 cup Medjool dates pitted
  • 1 cup almonds
  • 0.5 cup coconut oil melted
  • 0.5 cup maple syrup
  • 0.33 cup lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Blend the almonds and dates into a sticky crumb and press into a lined springform pan.
  2. Drain the soaked cashews and add to a high-speed blender.
  3. Add the coconut oil, maple syrup, lemon juice, and vanilla.
  4. Blend until completely smooth and creamy, scraping as needed.
  5. Pour the filling over the crust and smooth the top.
  6. Freeze for at least 4 hours until set, then thaw 15 minutes before slicing.

Notes

Soak the cashews overnight, or boil 15 minutes for a quick softening shortcut.

2) Silken Tofu Cheesecake

a baked tofu cheesecake in a wide horizontal shot, pale golden slice with a graham crust, on a ceramic plate beside the whole cake, on a light wooden table, natural light, shallow depth of field, landscape orientation

This is packed with protein, super creamy, and no one will ever guess the secret ingredient.

a baked tofu cheesecake in a wide horizontal shot, pale golden slice with a graham crust, on a ceramic plate beside the whole cake, on a light wooden table, natural light, shallow depth of field, landscape orientation

Silken Tofu Cheesecake

A baked cheesecake made with tofu that is every bit as smooth and satisfying as cashew versions, and is lighter!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs vegan
  • 5 tbsp vegan butter melted
  • 16 oz silken tofu drained
  • 8 oz vegan cream cheese
  • 0.66 cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Mix the graham crumbs and melted butter and press into a springform pan.
  2. Blend the tofu, cream cheese, sugar, cornstarch, lemon juice, and vanilla until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Bake at 350F for 45 minutes until the center is just set.
  5. Turn off the oven and let the cheesecake cool inside with the door cracked.
  6. Chill in the fridge for at least 4 hours before serving.

Notes

Pressing the tofu lightly first keeps the filling from turning out watery.

3) Maple Pecan Cheesecake

a maple pecan cheesecake in a wide horizontal shot, creamy slice topped with caramelized pecans and a maple drizzle, on a rustic plate, on a wooden table, natural light, shallow depth of field, landscape orientation

Enjoy the crunch of toasty pecans and the sweetness of maple syrup in every bite.

a maple pecan cheesecake in a wide horizontal shot, creamy slice topped with caramelized pecans and a maple drizzle, on a rustic plate, on a wooden table, natural light, shallow depth of field, landscape orientation

Maple Pecan Cheesecake

A cashew cheesecake that requires no baking, is sweetened with pure maple syrup, and topped with caramelized pecans.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups raw cashews soaked
  • 1.5 cups pecans divided
  • 1 cup Medjool dates pitted
  • 0.5 cup maple syrup
  • 0.33 cup coconut cream
  • 0.25 cup coconut oil melted
  • 1 tsp cinnamon

Method
 

  1. Blend 1 cup pecans with the dates into a crust and press into a pan.
  2. Blend the soaked cashews, maple syrup, coconut cream, coconut oil, and cinnamon until smooth.
  3. Pour the filling over the crust and smooth the surface.
  4. Toast the remaining pecans and scatter over the top.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and drizzle with extra maple syrup before serving.

Notes

Toasting the pecans first deepens that warm, nutty flavor.

4) No-Bake Chocolate Cheesecake

a no-bake chocolate cheesecake in a wide horizontal shot, dark glossy slice on a chocolate cookie crust dusted with cocoa, on a dark plate, on a slate surface, natural light, shallow depth of field, landscape orientation

Rich, fudgy, and decadent enough to compete with any dairy dessert.

a no-bake chocolate cheesecake in a wide horizontal shot, dark glossy slice on a chocolate cookie crust dusted with cocoa, on a dark plate, on a slate surface, natural light, shallow depth of field, landscape orientation

No-Bake Chocolate Cheesecake

A no-bake chocolate cheesecake on a crunchy cookie crust. For die hard chocolate fans.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups vegan chocolate cookie crumbs
  • 4 tbsp coconut oil melted
  • 2 cups raw cashews soaked
  • 0.75 cup vegan dark chocolate melted
  • 0.33 cup cocoa powder
  • 0.5 cup maple syrup
  • 0.33 cup plant milk

Method
 

  1. Mix the cookie crumbs with melted coconut oil and press into a springform pan.
  2. Blend the soaked cashews, melted chocolate, cocoa, maple syrup, and plant milk until glossy and smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Tap the pan gently to release any air bubbles.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and dust with cocoa before slicing.

Notes

Use a hot, dry knife for clean slices through the rich filling.

5) Strawberry Swirl Cheesecake

a strawberry swirl cheesecake in a wide horizontal shot, creamy slice with pink strawberry marbling on a nut crust, on a white plate with fresh berries, on a marble counter, natural light, shallow depth of field, landscape orientation

Ribbons of strawberry intertwine with creamy vanilla in a pretty pink color.

a strawberry swirl cheesecake in a wide horizontal shot, creamy slice with pink strawberry marbling on a nut crust, on a white plate with fresh berries, on a marble counter, natural light, shallow depth of field, landscape orientation

Strawberry Swirl Cheesecake

A cashew cheesecake that is swirled with fresh strawberry puree for a sweet and fruity finish.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups raw cashews soaked
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.25 cup lemon juice
  • 1.5 cups strawberries pureed

Method
 

  1. Blend the almonds and dates into a crust and press into a pan.
  2. Blend the cashews, maple syrup, coconut oil, and lemon juice until smooth.
  3. Pour the filling over the crust.
  4. Dollop the strawberry puree on top and swirl with a knife.
  5. Freeze for at least 4 hours until set.
  6. Thaw 15 minutes before slicing and serving.

Notes

Reduce the strawberry puree on the stove first for a more concentrated swirl.

6) Gluten-Free Raspberry Cheesecake

a gluten-free raspberry cheesecake in a wide horizontal shot, rosy pink slice topped with fresh raspberries on an almond crust, on a ceramic plate, on a light table, natural light, shallow depth of field, landscape orientation

This is just irresistible with a gluten free crust that is nutty and tart raspberries.

a gluten-free raspberry cheesecake in a wide horizontal shot, rosy pink slice topped with fresh raspberries on an almond crust, on a ceramic plate, on a light table, natural light, shallow depth of field, landscape orientation

Gluten-Free Raspberry Cheesecake

A lively cashew cheesecake with raspberries and an almond crust that is naturally gluten-free.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups raw cashews soaked
  • 1.5 cups raspberries divided
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.25 cup lemon juice

Method
 

  1. Blend the almonds and dates into a gluten-free crust and press into a pan.
  2. Blend the cashews, 1 cup raspberries, maple syrup, coconut oil, and lemon juice until smooth.
  3. Pour the pink filling over the crust and smooth the top.
  4. Scatter the remaining raspberries over the surface.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and garnish with extra berries before serving.

Notes

Double-check that your vanilla and add-ins are certified gluten-free.

7) Lemon Blueberry Cheesecake

a lemon blueberry cheesecake in a wide horizontal shot, pale yellow slice topped with glossy blueberry compote and lemon zest, on a white plate, on a bright counter, natural light, shallow depth of field, landscape orientation

Bright lemons and juicy blueberries are essentially sunshine on a plate.

a lemon blueberry cheesecake in a wide horizontal shot, pale yellow slice topped with glossy blueberry compote and lemon zest, on a white plate, on a bright counter, natural light, shallow depth of field, landscape orientation

Lemon Blueberry Cheesecake

A zesty lemon cashew cheesecake with a speedy homemade blueberry compote on top.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups cashews soaked
  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 0.5 cup lemon juice
  • 2 tbsp lemon zest
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 1.5 cups blueberries

Method
 

  1. Blend the almonds and dates into a crust and press into a pan.
  2. Blend the cashews, lemon juice, lemon zest, maple syrup, and coconut oil until smooth.
  3. Pour the filling over the crust and freeze 4 hours until set.
  4. Simmer the blueberries with a splash of water until jammy, then cool.
  5. Spoon the blueberry compote over the chilled cheesecake.
  6. Thaw 15 minutes before slicing.

Notes

Add a teaspoon of chia to the compote to thicken it without sugar.

8) Baked Peanut Butter Cheesecake

a baked peanut butter cheesecake in a wide horizontal shot, thick tan slice with a peanut butter drizzle on a graham crust, on a dark plate, on a wooden table, natural light, shallow depth of field, landscape orientation

Baked into each slice is a deliciously strong flavor of peanut butter.

a baked peanut butter cheesecake in a wide horizontal shot, thick tan slice with a peanut butter drizzle on a graham crust, on a dark plate, on a wooden table, natural light, shallow depth of field, landscape orientation

Baked Peanut Butter Cheesecake

A thick, nutty, and indulgent cheesecake cream cheese and peanut butter cheesecake that is vegan and baked.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs vegan
  • 5 tbsp vegan butter melted
  • 16 oz vegan cream cheese
  • 0.75 cup creamy peanut butter
  • 0.66 cup sugar
  • 3 tbsp cornstarch
  • 0.5 cup plant milk
  • 1 tsp vanilla extract

Method
 

  1. Mix the graham crumbs and butter and press into a springform pan.
  2. Blend the cream cheese, peanut butter, sugar, cornstarch, plant milk, and vanilla until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Bake at 325F for 50 minutes until the edges are set.
  5. Cool in the oven with the door cracked, then chill 4 hours.
  6. Drizzle with melted peanut butter before serving.

Notes

Use natural peanut butter that's well stirred for the smoothest texture.

9) Caramel Apple Cheesecake

a caramel apple cheesecake in a wide horizontal shot, creamy slice topped with cinnamon apples and caramel drizzle, on a rustic plate, on a wooden table, warm natural light, shallow depth of field, landscape orientation

Autumn is captured in a slice with caramel and spiced apples.

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a caramel apple cheesecake in a wide horizontal shot, creamy slice topped with cinnamon apples and caramel drizzle, on a rustic plate, on a wooden table, warm natural light, shallow depth of field, landscape orientation

Caramel Apple Cheesecake

An ultra-smooth cashew cheesecake with dairy free caramel drizzle and cinnamon apples.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 2 apples diced
  • 1 tsp cinnamon
  • 0.33 cup vegan caramel

Method
 

  1. Blend the almonds and dates into a crust and press into a pan.
  2. Blend the cashews, maple syrup, and coconut oil until smooth, then pour over the crust.
  3. Freeze for 4 hours until set.
  4. Saute the diced apples with cinnamon until soft, then cool.
  5. Spoon the spiced apples over the cheesecake.
  6. Drizzle with vegan caramel and slice.

Notes

A pinch of nutmeg in the apples makes it taste even more like apple pie.

10) Pumpkin Spice Cheesecake

a pumpkin spice cheesecake in a wide horizontal shot, warm orange slice dusted with spice on a graham crust, on a ceramic plate beside cinnamon sticks, on a wooden table, natural light, shallow depth of field, landscape orientation

All the fall pumpkin spice sensations in a smooth, dairy-free slice!

a pumpkin spice cheesecake in a wide horizontal shot, warm orange slice dusted with spice on a graham crust, on a ceramic plate beside cinnamon sticks, on a wooden table, natural light, shallow depth of field, landscape orientation

Pumpkin Spice Cheesecake

Our Ultimate Autumn dessert features a pumpkin cheesecake, and warm spices of cinnamon and ginger.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs vegan
  • 5 tbsp vegan butter melted
  • 16 oz vegan cream cheese
  • 1 cup pumpkin puree
  • 0.66 cup brown sugar
  • 3 tbsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Method
 

  1. Press the graham crumbs and butter into a springform pan.
  2. Blend the cream cheese, pumpkin, brown sugar, cornstarch, spice, and vanilla until smooth.
  3. Pour over the crust and smooth the top.
  4. Bake at 325F for 50 minutes until just set.
  5. Cool in the oven with the door cracked, then chill 4 hours.
  6. Dust with extra spice before serving.

Notes

Use pure pumpkin puree, not pie filling, which already has sweetener added.

11) Mango Lime Cheesecake

a mango lime cheesecake in a wide horizontal shot, bright golden slice topped with lime zest on a coconut crust, on a white plate with lime wedges, on a light counter, natural light, shallow depth of field, landscape orientation

Escape to your dream vacation with Tropical Mango and Zippy Lime!

a mango lime cheesecake in a wide horizontal shot, bright golden slice topped with lime zest on a coconut crust, on a white plate with lime wedges, on a light counter, natural light, shallow depth of field, landscape orientation

Mango Lime Cheesecake

A no bake mango lime cheesecake! It is bright, easy to make, and very refreshing.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups cashews soaked
  • 1.5 cups shredded coconut
  • 1 cup Medjool dates pitted
  • 1.5 cups mango chopped
  • 0.33 cup lime juice
  • 1 tbsp lime zest
  • 0.33 cup maple syrup
  • 0.33 cup coconut oil melted

Method
 

  1. Blend the coconut and dates into a crust and press into a pan.
  2. Blend the cashews, mango, lime juice, lime zest, maple syrup, and coconut oil until smooth.
  3. Pour the golden filling over the crust.
  4. Smooth the top and tap to release air bubbles.
  5. Freeze for at least 4 hours until set.
  6. Thaw 15 minutes and garnish with lime zest before serving.

Notes

Frozen mango works great and saves you the prep when fresh isn't in season.

12) Hazelnut Espresso Cheesecake

a hazelnut espresso cheesecake in a wide horizontal shot, mocha-toned slice topped with chopped toasted hazelnuts on a nut crust, on a dark plate beside a coffee cup, natural light, shallow depth of field, landscape orientation

Here's a coffee and hazelnut dessert with serious grown-up vibes.

a hazelnut espresso cheesecake in a wide horizontal shot, mocha-toned slice topped with chopped toasted hazelnuts on a nut crust, on a dark plate beside a coffee cup, natural light, shallow depth of field, landscape orientation

Hazelnut Espresso Cheesecake

Mocha-like finished and no-cook recipe cashew cheesecake with cashew and burnt hazelnut.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups hazelnuts toasted
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 2 tbsp instant espresso
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.33 cup plant milk

Method
 

  1. Blend the hazelnuts and dates into a crust and press into a pan.
  2. Dissolve the espresso in the warm plant milk.
  3. Blend the cashews, espresso milk, maple syrup, and coconut oil until smooth.
  4. Pour the filling over the crust and smooth the top.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and top with chopped hazelnuts before slicing.

Notes

Adjust the espresso up or down depending on how bold you like your coffee.

13) Chai Spiced Cheesecake

a chai spiced cheesecake in a wide horizontal shot, warm cream-colored slice dusted with cinnamon on a nut crust, on a ceramic plate beside star anise, on a wooden table, natural light, shallow depth of field, landscape orientation

Chai spices mix into our warm cream slice.

a chai spiced cheesecake in a wide horizontal shot, warm cream-colored slice dusted with cinnamon on a nut crust, on a ceramic plate beside star anise, on a wooden table, natural light, shallow depth of field, landscape orientation

Chai Spiced Cheesecake

A creamy cashew cheesecake with a warm chai flavor from the addition of cinnamon, cardamom, and ginger.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 1 tsp cinnamon
  • 0.5 tsp cardamom
  • 0.5 tsp ginger

Method
 

  1. Blend the almonds and dates into a crust and press into a pan.
  2. Blend the cashews, maple syrup, coconut oil, and all the spices until smooth.
  3. Pour the spiced filling over the crust.
  4. Smooth the top and tap out air bubbles.
  5. Freeze for at least 4 hours until set.
  6. Thaw 15 minutes and dust with cinnamon before serving.

Notes

Brew a strong chai tea bag into the coconut oil for an even deeper flavor.

14) Coconut Lime Cheesecake

a coconut lime cheesecake in a wide horizontal shot, creamy white slice topped with toasted coconut and lime zest, on a white plate with lime wedges, on a bright counter, natural light, shallow depth of field, landscape orientation

The perfect flavor combination creates a tropical treat! Coconut and lime!

a coconut lime cheesecake in a wide horizontal shot, creamy white slice topped with toasted coconut and lime zest, on a white plate with lime wedges, on a bright counter, natural light, shallow depth of field, landscape orientation

Coconut Lime Cheesecake

Light and refreshing in every bite. A no bake coconut cheesecake with a punch of fresh lime.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups shredded coconut
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 1 cup coconut cream
  • 0.33 cup lime juice
  • 1 tbsp lime zest
  • 0.5 cup maple syrup

Method
 

  1. Blend the shredded coconut and dates into a crust and press into a pan.
  2. Blend the cashews, coconut cream, lime juice, lime zest, and maple syrup until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Sprinkle a little extra coconut over the surface.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and garnish with lime zest before slicing.

Notes

Toast a handful of coconut for the garnish to add a little crunch and color.

15) Pistachio Cranberry Cheesecake

a pistachio cranberry cheesecake in a wide horizontal shot, pale green slice topped with red cranberries and chopped pistachios, on a white plate, on a festive table, natural light, shallow depth of field, landscape orientation

Incredible for the holidays, the bright red cranberries and green pistachios truly stand out!

a pistachio cranberry cheesecake in a wide horizontal shot, pale green slice topped with red cranberries and chopped pistachios, on a white plate, on a festive table, natural light, shallow depth of field, landscape orientation

Pistachio Cranberry Cheesecake

A delightful holiday slice featuring a cheesecake base with cashews and pistachios, topped with crunchy, tart, dried cranberries.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup pistachios shelled
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.25 cup lemon juice
  • 0.5 cup dried cranberries

Method
 

  1. Blend the pistachios and dates into a crust and press into a pan.
  2. Blend the cashews, maple syrup, coconut oil, and lemon juice until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Scatter dried cranberries and chopped pistachios over the surface.
  5. Freeze for at least 4 hours until set.
  6. Thaw 15 minutes before slicing and serving.

Notes

Soak the cranberries in warm water for 10 minutes to plump them up.

16) Mint Chocolate Chip Cheesecake

a mint chocolate chip cheesecake in a wide horizontal shot, pale green slice flecked with chocolate chips on a dark cookie crust, on a white plate, on a marble counter, natural light, shallow depth of field, landscape orientation

Chill mint and chocolate chip ice cream flavored slices.

a mint chocolate chip cheesecake in a wide horizontal shot, pale green slice flecked with chocolate chips on a dark cookie crust, on a white plate, on a marble counter, natural light, shallow depth of field, landscape orientation

Mint Chocolate Chip Cheesecake

A revitalizing mint cashew cheesecake, speckled with dairy-free chocolate chips, all sitting atop a cookie crumb crust.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups vegan chocolate cookie crumbs
  • 4 tbsp coconut oil melted
  • 2 cups cashews soaked
  • 0.5 cup maple syrup
  • 0.5 tsp peppermint extract
  • 0.33 cup coconut cream
  • 0.5 cup vegan chocolate chips

Method
 

  1. Mix the cookie crumbs and coconut oil and press into a pan.
  2. Blend the cashews, maple syrup, peppermint extract, and coconut cream until smooth.
  3. Fold in the chocolate chips by hand.
  4. Pour the filling over the crust and smooth the top.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and garnish with extra chips before slicing.

Notes

A drop of natural spirulina or matcha gives a pretty mint-green tint.

17) Salted Caramel Cheesecake

a salted caramel cheesecake in a wide horizontal shot, creamy slice with golden caramel drizzle and flaky salt on a nut crust, on a dark plate, on a wooden table, natural light, shallow depth of field, landscape orientation

It is sweet and salty and just altogether impossible to stop eating.

a salted caramel cheesecake in a wide horizontal shot, creamy slice with golden caramel drizzle and flaky salt on a nut crust, on a dark plate, on a wooden table, natural light, shallow depth of field, landscape orientation

Salted Caramel Cheesecake

A creamy cashew cheesecake with a layer of dairy-free salted caramel and a dash of flaky sea salt.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.25 cup lemon juice
  • 0.5 cup vegan salted caramel
  • 0.5 tsp flaky sea salt

Method
 

  1. Blend the almonds and dates into a crust and press into a pan.
  2. Blend the cashews, maple syrup, coconut oil, and lemon juice until smooth.
  3. Pour the filling over the crust and freeze 4 hours until set.
  4. Drizzle the salted caramel generously over the top.
  5. Sprinkle with flaky sea salt.
  6. Thaw 15 minutes before slicing and serving.

Notes

Make a quick caramel from coconut cream, maple, and a pinch of salt if you can't find vegan caramel.

18) Pineapple Coconut Cheesecake

a pineapple coconut cheesecake in a wide horizontal shot, creamy slice topped with toasted coconut and pineapple on a coconut crust, on a white plate, on a bright tropical-themed table, natural light, shallow depth of field, landscape orientation

A piña colada you can slice? No blender required!

a pineapple coconut cheesecake in a wide horizontal shot, creamy slice topped with toasted coconut and pineapple on a coconut crust, on a white plate, on a bright tropical-themed table, natural light, shallow depth of field, landscape orientation

Pineapple Coconut Cheesecake

A tropical, no-bake cheesecake with crushed pineapple and coconut for a summery, vacay, dessert!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups shredded coconut
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 1 cup pineapple crushed
  • 1 cup coconut cream
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted

Method
 

  1. Blend the coconut and dates into a crust and press into a pan.
  2. Blend the cashews, pineapple, coconut cream, maple syrup, and coconut oil until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Sprinkle toasted coconut over the surface.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and top with pineapple before serving.

Notes

Drain the crushed pineapple well so the filling sets up firm.

19) Vanilla Bean Apricot Cheesecake

a vanilla bean apricot cheesecake in a wide horizontal shot, creamy speckled slice with a glossy golden apricot topping on a nut crust, on a white plate, on a marble counter, natural light, shallow depth of field, landscape orientation

Vanilla beans and sweet apricots are elegant and understated.

a vanilla bean apricot cheesecake in a wide horizontal shot, creamy speckled slice with a glossy golden apricot topping on a nut crust, on a white plate, on a marble counter, natural light, shallow depth of field, landscape orientation

Vanilla Bean Apricot Cheesecake

An elegant vanilla bean cashew cheesecake with a shiny apricot glaze on top.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 1 vanilla bean scraped
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 1 cup apricot preserves

Method
 

  1. Blend the almonds and dates into a crust and press into a pan.
  2. Blend the cashews, vanilla bean seeds, maple syrup, and coconut oil until smooth.
  3. Pour the filling over the crust and freeze 4 hours until set.
  4. Warm the apricot preserves until pourable, then cool slightly.
  5. Spoon the apricot glaze over the chilled cheesecake.
  6. Thaw 15 minutes before slicing.

Notes

A real vanilla bean is worth it here for those pretty flecks and aroma.

20) Matcha Green Tea Cheesecake

a matcha green tea cheesecake in a wide horizontal shot, vivid green slice dusted with matcha on a coconut crust, on a white plate beside a bamboo whisk, on a light table, natural light, shallow depth of field, landscape orientation

Earthy matcha creates a striking green slice that tastes as good as it looks!

a matcha green tea cheesecake in a wide horizontal shot, vivid green slice dusted with matcha on a coconut crust, on a white plate beside a bamboo whisk, on a light table, natural light, shallow depth of field, landscape orientation

Matcha Green Tea Cheesecake

This is for green tea lovers! It’s a smooth and lightly sweet matcha cashew cheesecake on a coconut crust.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups shredded coconut
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 2 tbsp matcha powder
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.33 cup coconut cream

Method
 

  1. Blend the coconut and dates into a crust and press into a pan.
  2. Blend the cashews, matcha, maple syrup, coconut oil, and coconut cream until smooth.
  3. Pour the green filling over the crust and smooth the top.
  4. Tap the pan to release any air bubbles.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and dust with matcha before slicing.

Notes

Use culinary-grade matcha and sift it to avoid any clumps in the filling.
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