Vegan Cheesecake {Dairy Free + Gluten Free} (2024)

69 · Jan 9, 2019 · 11 Comments

Sweet Treats

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This yummy Vegan Cheesecake recipe is made with a graham cracker crust and cashew based filling. It’s an easy, healthy, no bake cheesecake filling that is sweetened with maple syrup and made of only six ingredients! It’s so easy and incredibly creamy.

Vegan Cheesecake No Bake

Cheesecakes have a special place in my heart and my family. Growing up my Grandma was famous for her no bake cheesecake! It was ALWAYS part of holiday dinners and everyone kept in mind it’s density and limited their dinner plates in order to enjoy it! I hadn’t heard of a Vegan Cheesecake however until probably a couple of years ago. Who knew I’d end up being completely obsessed with one! Looking for more cheesecake style desserts? Try my Mini Key Lime Pie Cheesecakes!

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Vegan Cheesecake with No Bake Cashew Filling

These days my Grandma is no longer baking and my sister has taken up tradition with a new version of a new york style cheesecake with a gluten free twist. And I’ve since added this easy no bake vegan cheesecake to the mix. This healthy cheesecake is among my very favorite desserts!

What makes this cheesecake healthy?

From a traditional gluten free graham cracker crust to a smooth, creamy and decadent filling this Vegan Cheesecake has all the flavor and feel of a traditional no bake cheesecake without any of that heavy feeling from overindulging in dairy laden desserts. Instead this cheesecake is made from cashews, coconut oil, nut milk, lemon and salt. It’s that simple and so very delicious.

How to make Vegan Cheesecake No Bake

*The full recipe is listed in the recipe card below. This recipe is so simple and can be made from start to finish in 18 minutes. Plus time setting in the refrigerator for a few hours which makes it the perfect make-ahead dessert for any holiday or event! Simply pulse the crust in a food processor, pat it into your baking pan, bake the crust, blend the filling, pour filling over the crust and refrigerate at least 4 hours or overnight. It’s truly that easy.

Do I Need To Soak The Cashews

In a pinch I think you could blend the filling for longer and probably get away with not soaking them but I highly recommend soaking the cashews first. I think it helps the consistency and creaminess level of the cheesecake. I soak my cashews in a 1/2 gallon mason jar in 6 cups of water starting the night before I plan to make this recipe and let the cashews soak overnight.

Is Honey Vegan?

Honey is not considered vegan since it’s made from an animal. That being said, I love bees and respect their work and work ethic immensely. If you desire to use honey in this recipe in place of maple syrup you can substitute 1/3 cup of honey in it’s place.

Cheesecake Topping

I usually eat this cheesecake without a topping however if you’d like to add a topping like I’ve pictured you can use a jam or preserve. I used my homemade strawberry freezer jam recipe here but you could use any berry or jam of your choice. Fresh berries would also make a lovely topping.

More Vegan Dessert Recipes:

Mini Key Lime Pies
Sunbutter Cups
Cassava Flour Sugar Cookies
Double Chocolate Peppermint Cookies
Vegan Pumpkin Pie

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Vegan Cheesecake {Vegan + Gluten Free}

★★★★★5 from 3 reviews

Author: Nicole
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 1 Vegan Cheesecake 1x
Category: Sweet Treats
Method: Bake / No Bake
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Crust:

2 cups gluten free vegan graham crackers
1/2 cup palm shortening

Filling:

2 cups raw cashews, soaked for 8–12 hours
1/2 cup coconut oil (melted or solid)
1/2 cup nut milk or coconut milk
1/4 cup pure maple syrup (or 1/3 cup honey if not vegan)
1/4 cup lemon juice, freshly squeezed if possible
1/4 teaspoon unrefined sea salt
zest of 2 lemons

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Instructions

Preheat your oven to 375 degrees F.
Using a 9 inch springform baking pan (lined with parchment paper if desired), set the pan aside.
Add the graham crackers to a food processor and pulse until the crackers are finely ground without any chunks remaining.
To the food processor add the palm shortening and pulse until combined.
Pour our the crust mixture into the springform pan and press gently with your fingers until an even layer of crust covers the bottom of the pan.
Bake the crust for 8 minutes until golden brown.
Remove the crust and allow to cool while you prepare the filling.
Drain the cashews that have been soaking and rinse will fresh water. Then pour the cashews into a high speed blender.
Add all remaining “filling” ingredients to the blender and start by blending on low until your blender starts swirling the ingredients and gradually increase the speed until you get to high. Process on high speed for 30-60 seconds until completely smooth. The consistency should be very creamy!
Pour the filling into the springform pan onto the prepared crust. (I find that by pouring the filling directly into the center of the pie pan and then giving a little giggle it creates an evenly filled pan. You can also use a spatula to smooth out the top or create swirl designs if desired.
Place the cheesecake into the refrigerator for at least 4 hours or overnight before slicing into it so it retains it’s shape.
Serve and enjoy! (Store all leftovers in the refrigerator.)

Notes

*Optional: Top your cheesecake with berries or a jam or coulee.

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