Description
Vegan cheesecake is a creamy, rich dessert made without dairy or animal products. Perfect for parties, family gatherings, or a simple treat for yourself.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (vegan-friendly)
- ½ cup coconut oil or melted vegan butter
- ¼ cup maple syrup or agave syrup
- Pinch of salt
- 2 cups raw cashews (soaked for at least 4 hours)
- 1 cup coconut cream (solid part of canned coconut milk)
- ⅔ cup maple syrup or agave syrup
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt. Press into a springform pan and refrigerate to set.
- Soak the cashews in water for at least 4 hours or overnight. Drain and rinse before using.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract in a blender until smooth and creamy.
- Pour the filling over the crust and smooth it evenly. Tap the pan to release any air bubbles.
- Freeze for at least 4 hours or until firm enough to slice. Serve chilled.
Notes
- Ensure cashews are soaked long enough for a smooth texture.
- Blend just enough to achieve a creamy consistency without over-blending.
- Allow enough time for the cheesecake to chill before serving.
- Prep Time: 15 minutes
- Cook Time: No bake
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan Cheesecake, Dairy-Free Cheesecake, Vegan Dessert, Plant-Based Cheesecake, Healthy Cheesecake