Vegan Cashew Cheesecake Recipe

Name: Vegan Cashew Cheesecake Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 ½ cups raw cashews (soaked overnight); ½ cup coconut cream; ¼ cup maple syrup; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 cup almond flour; ¼ cup melted coconut oil; 2 tbsp coconut sugar

Author: Tessa

Published: August 29, 2025

Jump to Recipe·Print Recipe

I’ll let you in on a little secret—this delicious vegan cheesecake is so creamy and rich, even my dairy-loving uncle asks for seconds at family gatherings. The first time I made it, my friends couldn’t believe something so decadent came from soaked cashews and coconut cream! What I love most (besides licking the blender clean) is how ridiculously simple it is—no oven, no fuss, just blend, freeze, and wow your guests. It’s become my go-to dessert for everything from birthday parties to “I need chocolate now” emergencies. The smooth texture and perfect balance of tangy and sweet will make you forget it’s completely plant-based.

Why You’ll Love This Delicious Vegan Cheesecake Recipe

Let me tell you why this cheesecake has become my dessert obsession (and why it’ll be yours too!):

Creamiest texture ever – That silky smooth filling will make you swear it’s made with dairy (magic cashews at work!)
No oven required – Just blend, pour, and freeze. Perfect for hot days when turning on the oven sounds awful
Simple ingredients – Everything comes from regular grocery stores – no weird vegan substitutes needed
Crowd-pleaser – I’ve served this to skeptical meat-eaters who came back for third slices
Make-ahead dream – Stays perfect in the freezer for weeks (if it lasts that long!)

Honestly? The hardest part is waiting those 4 hours for it to set!

Delicious Vegan Cheesecake Recipe - detail 1

Ingredients for Delicious Vegan Cheesecake

Okay, let’s talk ingredients—this is where the magic starts! I’ve made this cheesecake dozens of times, and I can tell you these exact measurements give the perfect texture and flavor. Don’t skip soaking those cashews (trust me, it makes all the difference). Here’s what you’ll need:

1 ½ cups raw cashews (soaked overnight—no shortcuts here! This creates that dreamy creamy texture)
½ cup coconut cream (the thick part from a can of full-fat coconut milk—shake it first to check consistency)
¼ cup maple syrup (use the real stuff, not pancake syrup—it adds the perfect sweetness)
2 tbsp lemon juice (freshly squeezed gives the best tang, but bottled works in a pinch)
1 tsp vanilla extract (splurge on the good quality—it shines through)

For the crust—my favorite part for that satisfying crunch:

1 cup almond flour (not almond meal—it’s too coarse for this)
¼ cup melted coconut oil (measure after melting—I learned this the hard way!)
2 tbsp coconut sugar (gives a caramel-like depth that regular sugar just can’t match)

See? Nothing crazy—just simple, wholesome ingredients that transform into something extraordinary. Now let’s make some magic!

How to Make Delicious Vegan Cheesecake

Alright, let’s get to the fun part—turning those simple ingredients into a showstopping dessert! I’ll walk you through each step, just like I do when teaching my friends (who now beg me to bring this to every potluck). Grab your 7-inch springform pan—that’s the perfect size for this recipe.

Step 1: Prepare the Crust

First, let’s make that irresistible crunchy base. In a medium bowl, mix together the almond flour, melted coconut oil, and coconut sugar until it looks like wet sand. Now here’s my secret—press it firmly into the bottom of your pan using the back of a measuring cup. You want it packed tight so it holds together when slicing. Pop it in the freezer while you make the filling—this helps it set.

Step 2: Blend the Filling

Drain those soaked cashews (they should be nice and plump) and toss them in your blender with the coconut cream, maple syrup, lemon juice, and vanilla. Now blend on high until it’s completely smooth—I’m talking silky, no-graininess-left-behind smooth. This might take 2-3 minutes depending on your blender. Scrape down the sides halfway through—I use a rubber spatula to get every last bit incorporated. The mixture should be thick but pourable, like pancake batter.

Step 3: Chill and Set

Pour that creamy dream over your prepared crust and smooth the top with a spoon. Here comes the hardest part—waiting! Freeze it for at least 4 hours, though overnight is even better. You’ll know it’s ready when the top feels firm to a gentle touch. Pro tip: let it sit at room temperature for 10 minutes before slicing—it cuts cleaner that way!

Delicious Vegan Cheesecake Recipe - detail 2

Tips for the Perfect Delicious Vegan Cheesecake

After making this cheesecake more times than I can count, I’ve learned all the little tricks that take it from good to “oh-my-goodness” amazing. First things first – don’t rush the cashew soak. I know 8 hours sounds like forever, but it’s what transforms them into that magical creamy texture. Shortcut alert: If you’re in a pinch, pour boiling water over the cashews and let them sit for 1 hour (but overnight is still better).

Always use full-fat coconut cream – the kind that’s solid at room temperature. I give the can a shake before opening – if it doesn’t slosh, you’re golden. And whatever you do, resist over-blending once it’s smooth! I made that mistake once and ended up with a weird, almost greasy texture.

Oh! And here’s my favorite hack: run your knife under hot water before slicing for perfectly clean cuts every time. Now go make some cheesecake magic!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to swap things out—I get it! For the maple syrup, agave works just fine, though it’ll taste slightly milder. In the crust, you can use pitted dates instead of coconut sugar (about 4-5 soaked ones blended with the almond flour). But fair warning—don’t substitute the cashews! I tried with almonds once and got grainy sadness. Same goes for the coconut oil in the crust—it’s the glue holding everything together. And please, whatever you do, skip the light coconut milk—your cheesecake will weep (literally).

Serving and Storing Delicious Vegan Cheesecake

Here’s my favorite part—making this beauty look as good as it tastes! I love topping slices with fresh berries—those juicy raspberries or strawberries add the perfect pop of color and tartness. For special occasions, a drizzle of salted caramel (the vegan kind, of course) takes it over the top. Leftovers? Just wrap the whole pan tightly or store slices in an airtight container—they’ll keep beautifully in the freezer for up to 2 weeks. When the craving hits, let it thaw for about 15 minutes on the counter for that ideal creamy-but-firm texture. Trust me, you’ll want to keep a stash at all times!

Frequently Asked Questions

I get so many questions about this recipe—here are the ones that pop up most often (along with my tried-and-true answers):

Can I use a different nut instead of cashews?
Oh sweet friend, I wish! Cashews are the only nut creamy enough when blended to mimic that classic cheesecake texture. I’ve tried almonds (grainy), macadamias (too oily), and even sunflower seeds (just weird). Stick with cashews—they’re worth it!

Why is my filling grainy?
Two likely culprits: not soaking the cashews long enough (overnight is non-negotiable) or using a weak blender. If your blender struggles, blend the cashews alone first into butter, then add other ingredients.

Can I make this without coconut?
For the cream, honestly no—it provides the perfect fat content. But you can use avocado oil instead of coconut oil in the crust if needed (though you’ll lose some flavor).

How do I know when it’s fully set?
Give the pan a gentle wiggle—the center shouldn’t jiggle separately from the edges. If unsure, pop a toothpick in the center—it should come out clean with just a slight smear.

Nutritional Information

Just so you know—these numbers are estimates since ingredients can vary (like how juicy your lemons are or how thick your coconut cream turns out). But here’s the scoop per slice: about 280 calories, with 22g of good fats from those creamy cashews and coconut. You’re looking at 12g natural sugars (thank you, maple syrup!), 6g plant-based protein, and a happy 2g fiber from the almond crust. Best part? Zero cholesterol—just pure, guilt-free indulgence!

Share Your Delicious Vegan Cheesecake

Nothing makes me happier than seeing your cheesecake creations! Snap a pic of your masterpiece and tag me—I love spotting those creamy slices and creative toppings in your kitchens. Your ratings and comments help other bakers discover this recipe too. Now go enjoy every bite!