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
Vegan cheesecake skeptics will become believers!
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Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
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Ingredients
Method
- Blend the almonds and dates into a sticky crumb and press into a lined springform pan.
- Drain the soaked cashews and add to a high-speed blender.
- Add the coconut oil, maple syrup, lemon juice, and vanilla.
- Blend until completely smooth and creamy, scraping as needed.
- Pour the filling over the crust and smooth the top.
- 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
This is packed with protein, super creamy, and no one will ever guess the secret ingredient.
Ingredients
Method
- Mix graham crumbs and melted butter; press into springform pan.
- Blend tofu, cream cheese, sugar, cornstarch, lemon juice, and vanilla smooth.
- Pour filling over crust; smooth top.
- Bake at 350F 45 minutes until center just sets.
- Turn oven off; cool cheesecake inside with door cracked.
- Refrigerate at least 4 hours before serving.
Notes
Pressing the tofu lightly first keeps the filling from turning out watery.
3) Maple Pecan Cheesecake
Enjoy the crunch of toasty pecans and the sweetness of maple syrup in every bite.
Ingredients
Method
- Blend 1 cup pecans and dates into crust; press into pan.
- Blend soaked cashews, maple syrup, coconut cream, coconut oil, and cinnamon smooth.
- Pour filling over crust; smooth surface.
- Toast remaining pecans; scatter on top.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; drizzle extra maple syrup before serving.
Notes
Toasting the pecans first deepens that warm, nutty flavor.
4) No-Bake Chocolate Cheesecake
Rich, fudgy, and decadent enough to compete with any dairy dessert.
Ingredients
Method
- Mix cookie crumbs and melted coconut oil; press into springform pan.
- Blend soaked cashews, melted chocolate, cocoa, maple syrup, and plant milk glossy and smooth.
- Pour filling over crust; smooth top.
- Gently tap pan to release air bubbles.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; dust with cocoa before slicing.
Notes
Use a hot, dry knife for clean slices through the rich filling.
5) Strawberry Swirl Cheesecake
Ribbons of strawberry intertwine with creamy vanilla in a pretty pink color.
Ingredients
Method
- Blend almonds and dates into crust; press into pan.
- Blend cashews, maple syrup, coconut oil, and lemon juice smooth.
- Pour filling over crust.
- Dollop strawberry puree on top; swirl with knife.
- Freeze at least 4 hours until set.
- 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
This is just irresistible with a gluten free crust that is nutty and tart raspberries.
Ingredients
Method
- Blend almonds and dates into gluten-free crust; press into pan.
- Blend cashews, 1 cup raspberries, maple syrup, coconut oil, and lemon juice smooth.
- Pour pink filling over crust; smooth top.
- Scatter remaining raspberries on top.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; garnish with extra berries before serving.
Notes
Double-check that your vanilla and add-ins are certified gluten-free.
7) Lemon Blueberry Cheesecake
Bright lemons and juicy blueberries are essentially sunshine on a plate.
Ingredients
Method
- Blend almonds and dates into crust; press into pan.
- Blend cashews, lemon juice, zest, maple syrup, and coconut oil smooth.
- Pour filling over crust; freeze 4 hours until set.
- Simmer blueberries with splash of water until jammy; cool.
- Spoon blueberry compote over chilled cheesecake.
- Thaw 15 minutes before slicing.
Notes
Add a teaspoon of chia to the compote to thicken it without sugar.
8) Baked Peanut Butter Cheesecake
Baked into each slice is a deliciously strong flavor of peanut butter.
Ingredients
Method
- Mix graham crumbs and butter; press into springform pan.
- Blend cream cheese, peanut butter, sugar, cornstarch, plant milk, and vanilla smooth.
- Pour filling over crust; smooth top.
- Bake at 325F 50 minutes until edges set.
- Cool in oven with door cracked; chill 4 hours.
- Drizzle melted peanut butter before serving.
Notes
Use natural peanut butter that's well stirred for the smoothest texture.
9) Caramel Apple Cheesecake
Autumn is captured in a slice with caramel and spiced apples.
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Ingredients
Method
- Blend almonds and dates into crust; press into pan.
- Blend cashews, maple syrup, and coconut oil smooth; pour over crust.
- Freeze 4 hours until set.
- Saute diced apples and cinnamon until soft; cool.
- Spoon spiced apples over cheesecake.
- Drizzle vegan caramel; slice.
10) Pumpkin Spice Cheesecake
All the fall pumpkin spice sensations in a smooth, dairy-free slice!
Ingredients
Method
- Press graham crumbs and butter into springform pan.
- Blend cream cheese, pumpkin, brown sugar, cornstarch, spice, and vanilla smooth.
- Pour over crust; smooth top.
- Bake at 325F 50 minutes until just set.
- Cool in oven with door cracked; chill 4 hours.
- Dust with extra spice before serving.
Notes
Use pure pumpkin puree, not pie filling, which already has sweetener added.
11) Mango Lime Cheesecake
Escape to your dream vacation with Tropical Mango and Zippy Lime!
Ingredients
Method
- Blend coconut and dates into crust; press into pan.
- Blend cashews, mango, lime juice, zest, maple syrup, and coconut oil smooth.
- Pour golden filling over crust.
- Smooth top; tap to release air bubbles.
- Freeze at least 4 hours until set.
- Thaw 15 minutes; 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
Here's a coffee and hazelnut dessert with serious grown-up vibes.
Ingredients
Method
- Blend hazelnuts and dates into crust; press into pan.
- Dissolve espresso in warm plant milk.
- Blend cashews, espresso milk, maple syrup, and coconut oil smooth.
- Pour filling over crust; smooth top.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; 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
Chai spices mix into our warm cream slice.
Ingredients
Method
- Blend almonds and dates into crust; press into pan.
- Blend cashews, maple syrup, coconut oil, and all spices smooth.
- Pour spiced filling over crust.
- Smooth top; tap out air bubbles.
- Freeze at least 4 hours until set.
- Thaw 15 minutes; 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
The perfect flavor combination creates a tropical treat! Coconut and lime!
Ingredients
Method
- Blend shredded coconut and dates into crust; press into pan.
- Blend cashews, coconut cream, lime juice, zest, and maple syrup smooth.
- Pour filling over crust; smooth top.
- Sprinkle a little extra coconut on top.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; 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
Incredible for the holidays, the bright red cranberries and green pistachios truly stand out!
Ingredients
Method
- Blend pistachios and dates into crust; press into pan.
- Blend cashews, maple syrup, coconut oil, and lemon juice smooth.
- Pour filling over crust; smooth top.
- Scatter dried cranberries and chopped pistachios on top.
- Freeze at least 4 hours until set.
- 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
Chill mint and chocolate chip ice cream flavored slices.
Ingredients
Method
- Mix cookie crumbs and coconut oil; press into pan.
- Blend cashews, maple syrup, peppermint extract, and coconut cream smooth.
- Fold in chocolate chips by hand.
- Pour filling over crust; smooth top.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; garnish with extra chips before slicing.
Notes
A drop of natural spirulina or matcha gives a pretty mint-green tint.
17) Salted Caramel Cheesecake
It is sweet and salty and just altogether impossible to stop eating.
Ingredients
Method
- Blend almonds and dates into crust; press into pan.
- Blend cashews, maple syrup, coconut oil, and lemon juice smooth.
- Pour filling over crust; freeze 4 hours until set.
- Generously drizzle salted caramel on top.
- Sprinkle flaky sea salt.
- 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 piña colada you can slice? No blender required!
Ingredients
Method
- Blend coconut and dates into crust; press into pan.
- Blend cashews, pineapple, coconut cream, maple syrup, and coconut oil smooth.
- Pour filling over crust; smooth top.
- Sprinkle toasted coconut on top.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; top with pineapple before serving.
Notes
Drain the crushed pineapple well so the filling sets up firm.
19) Vanilla Bean Apricot Cheesecake
Vanilla beans and sweet apricots are elegant and understated.
Ingredients
Method
- Blend almonds and dates into crust; press into pan.
- Blend cashews, vanilla seeds, maple syrup, and coconut oil smooth.
- Pour filling over crust; freeze 4 hours until set.
- Warm apricot preserves until pourable; cool slightly.
- Spoon apricot glaze over chilled cheesecake.
- 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
Earthy matcha creates a striking green slice that tastes as good as it looks!
Ingredients
Method
- Blend coconut and dates into crust; press into pan.
- Blend cashews, matcha, maple syrup, coconut oil, and coconut cream smooth.
- Pour green filling over crust; smooth top.
- Tap pan to release air bubbles.
- Freeze at least 4 hours until firm.
- Thaw 15 minutes; dust with matcha before slicing.
Notes
Use culinary-grade matcha and sift it to avoid any clumps in the filling.
