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    Home > Vegan Desserts

    Easy Baked Vegan Cheesecake

    By Emese Maczko on 06/07/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan cheesecake does not compromise on flavor or texture. It has a creamy, delicious filling that is topped with a vibrant raspberry sauce. The texture is what I remember cheesecake should be like – soft, moist, creamy, fluffy, light but filling. It is the perfect vegan New York-style cheesecake.

    One slice of cheesecake with vibrant red sauce and raspberries on top is served on a light pink plate. The whole cake is in the background.

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    There’s nothing like a vegan dessert that tastes even better than its non-vegan counterparts. I highly recommend you try my vegan pumpkin cheesecake and light vegan custard tart to enjoy more vegan desserts.

    Jump to:
    • ❤️ Why you’ll love it 
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan dessert recipes
    • Baked Vegan Cheesecake (Oil-free)

    ❤️ Why you’ll love it 

    I am in love with the texture and flavor of this vegan cheesecake. It is what I remember cheesecake should be like. The combination of cashews and coconut cream creates a filling that is soft, moist, creamy, fluffy, light but filling. 

    It has a thin crust that complements the delicious filling and does not overpower it. Plus, you only need 5 ingredients to make the raspberry sauce, which is a major bonus. The combination of the sweet, tangy filling and the fresh raspberry sauce is a match made in heaven.

    The best part is that you achieve this amazing texture and flavor using only plant-based ingredients. This is a guilt-free dessert that you can enjoy, and it is a hit with vegans and non-vegans alike. The simplicity of the ingredients and the cooking process make it a go-to dessert for me.

    A cheesecake with vibrant red sauce and raspberries on top is pictured from above. 2 slices are missing which are served on a light pink plates next to it.
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    🧾 Key ingredients

    This vegan cheesecake is a dreamy, creamy treat that is incredibly simple to make, thanks to its readily available ingredients. You can find all the ingredients for this recipe at your local grocery store or even in your pantry.

    Coconut cream and cashew nuts are the heart of this vegan cheesecake. The coconut cream provides a rich, creamy base for the cheesecake filling, while the cashew nuts, when blended, add a lusciously smooth texture that is reminiscent of traditional cheesecake, minus the dairy.

    Maple syrup and lemon juice are the key sweetener and flavor balancers in this recipe. Maple syrup adds a natural sweetness that pairs beautifully with the tartness of the lemon juice, giving the cheesecake filling its classic sweet and tangy flavor profile.

    Almond flour is a star in the crust of this vegan cheesecake. It adds a nutty flavor and a crumbly texture that perfectly complements the creamy filling. Plus, it is a great gluten-free alternative to traditional flour.

    Oat flour is another essential ingredient in the crust. It is made from ground oats, adding a slightly sweet, oaty flavor to the crust. It also helps to bind the crust together, giving it a good texture.

    Raspberries are the perfect topping for this vegan cheesecake. They add a pop of color, a tartness that cuts through the richness of the cheesecake, and a fresh, fruity flavor that complements the sweetness of the cheesecake filling.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    For this vegan cheesecake recipe, a high-power blender is an essential piece of equipment. It is particularly important for achieving the ultra-smooth and creamy texture of the cashew and coconut cream filling. Conversely, traditional blenders may not fully break down the cashews and coconut cream, resulting in a slightly grainy texture.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Prepare the cashews by soaking them in hot water for 5 minutes. This can be done while you prepare the crust. If you have already prepared the crust, then your cashews are ready as well. Alternatively, you can soak the cashews overnight if you plan to make the cheesecake the next day.

    Cashews in water

    STEP 2
    While the cashews are soaking, make the almond flour crust. Start by mixing ground flax and water in a small bowl. These are not flax seeds or flakes but ground flax.

    STEP 3
    In a large bowl, combine oat flour, almond flour, the flax egg mixture from the previous step, vanilla extract, and maple syrup. You can use a spatula or your hands for this.

    A glass bowl with flour, nut meal and ground flax seeds paste.

    STEP 4
    Roll the crust out on a silicone mat. Place a cling foil/saran wrap on the top to make it easier. Place your cake pan and cut the crust around it.

    A hand is holding a round cake pan bottom and cutting a rolled out dough around it.

    STEP 5
    Take a 9-inch cake pan with a removable bottom and place or cut out parchment paper to cover the bottom. Place the cut-out crust on the top.

    Making the vegan cheesecake

    STEP 1
    Preheat your oven to 350 Fahrenheit (180 degrees Celsius). While the oven is heating, prepare the cheesecake filling. Drain the soaked cashews.

    STEP 2
    In a high-power blender, such as a Vitamix, combine the drained cashews, full-fat coconut cream, lemon juice, maple syrup, and vanilla extract. Blend these ingredients until they form a creamy mixture. 

    Blender with cashews in a white liquid.

    STEP 3
    Pour the cheesecake filling onto the crust. Use a spatula to level the filling and shake the pan several times to remove any air bubbles.

    Two hands are holding acake pan with yellow batter.

    STEP 4
    Place the cheesecake in the preheated oven and bake it for 35-40 minutes. The top should rise a bit, and it may crack slightly. The filling should feel and look soft, a bit jiggly, but not hollow when it is ready. The cheesecake will firm up during cooling. If you are using a different size of pan, adjust the baking time accordingly.

    STEP 5
    While the cheesecake is baking, prepare the raspberry sauce. In a saucepan, combine water, fresh or frozen raspberries, and maple syrup. Cook this mixture over medium heat until the raspberries start to fall apart and the water becomes bubbly.

    STEP 6
    Once the raspberries have softened, use a hand mixer to puree the mixture until it reaches a sauce consistency. This homemade raspberry sauce is the perfect topping for your vegan cheesecake.

    STEP 7
    After the cheesecake has finished baking, allow it to cool. Once it has reached room temperature, pour the raspberry sauce on top of the cheesecake filling.

    STEP 8
    Chill the cheesecake in the refrigerator for at least 4 hours, or until it is completely set. Once chilled, remove the cheesecake from the pan, slice, and serve. Enjoy your delicious vegan cheesecake with a homemade raspberry sauce!

    A light yellow cheesecake with vibrant red sauce and raspberries on top is placed on a large round white plate. One slice on a pink plate is behind it.

    💡 Expert tip

    The most crucial step in making this vegan cheesecake is to ensure that your cashews are blended to a smooth, creamy consistency in the filling. This will guarantee a silky, smooth texture to your cheesecake, without any grainy bits.

    🔄 Variations

    Try a different crust for a unique twist like this gingerbread pie crust. Incorporating a chocolate element by adding cocoa powder to the crust mix can transform the entire dessert, giving it a rich, decadently bittersweet flavor that beautifully contrasts the creamy, tangy filling.

    Experiment with a variety of extracts to change the flavor profile of the cheesecake. Consider using almond extract for a subtle nutty undertone or coconut extract for a tropical twist. Each extract will bring a different dimension to the dessert, making it a versatile recipe that you can adapt to your mood or occasion.

    If you are not a fan of raspberries, you can easily substitute them with another fruit in the sauce. Blueberries, strawberries, dragon fruit, or a mix of berries would all work wonderfully. This will give the cheesecake a different color and flavor, making it a versatile option for any occasion.

    One slice of cheesecake with vibrant red sauce and raspberries on top is served on a light pink plate. The whole cake is in the background.

    🥣 Serving ideas

    This vegan cheesecake is a perfect addition to any meal. It is a great dessert after a hearty dinner or a delicious treat with your afternoon coffee. I love having it with a hot cup of coffee or an almond milk latte.

    In terms of toppings, the possibilities are endless. You can serve it with a dollop of coconut whipped cream and a drizzle of fresh fruit sauce. I particularly enjoy it with a strawberry puree. The bright, tangy strawberries are a perfect match for the creamy cheesecake.

    If you prefer a richer, more decadently sweet option, consider serving it with a vegan caramel sauce. I have a quick recipe using coconut sugar and coconut cream in our caramel nice cream recipe. This sauce is lusciously sweet and pairs perfectly with the tangy cheesecake filling.

    One slice of cheesecake with vibrant red sauce and raspberries on top is served on a light pink plate. The whole cake is in the background.

    ❄️ Storing tips

    This vegan cheesecake is such a versatile dessert, and it stores incredibly well, making it the perfect make-ahead dessert for any occasion.

    To store, allow it to cool completely after baking. Once cooled, transfer it to an airtight container and place it in the refrigerator. It will stay fresh and delicious for up to five days. I do not recommend storing it at room temperature, as the filling is dairy-free and may spoil more quickly.

    If you want to freeze your vegan cheesecake, it is best to do so without the fruit topping. The fruit can release liquid as it thaws, which may affect the texture of your dessert. Instead, freeze the cheesecake without the topping in a freezer-safe container. It can be frozen for up to one month. 

    When you are ready to enjoy it, allow it to thaw in the refrigerator for 24 hours before adding the fruit topping and serving.

    A light yellow cheesecake with vibrant red sauce and raspberries on top is placed on a large round white plate. One slice on a pink plate is behind it.

    🤔 FAQs

    Do you really need a Vitamix?

    While a high-power blender like a Vitamix is preferred, it is not absolutely necessary. However, the creaminess of your cheesecake filling may be impacted if you use a regular blender. If you do not have a high-power blender, you may need to blend the filling for a longer time to achieve the desired creamy texture.

    What other fruits can I use for the topping instead of raspberries?

    You can use a variety of fruits for the topping. Blueberries, strawberries, or a mix of berries would all make delicious alternatives. The important thing is to adjust the sweetness of the topping accordingly, depending on the tartness of the fruits.

    How can I tell if the cheesecake is properly baked?

    The cheesecake is ready when the top layer rises slightly and the edges start to brown. The middle may seem a little jiggly, but it will firm up as the cheesecake cools. If the middle feels hollow, it means that the cheesecake needs to be baked a little longer.

    What can I use to replace the maple syrup?

    If you do not have maple syrup, you can use agave nectar or date syrup as a replacement. These are all-natural sweeteners that will give the same level of sweetness to your vegan cheesecake.

    More vegan dessert recipes

    You can browse through my vegan dessert recipes or check out

    • One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate. One bite is missing from the front. The whole cake is in the background.
      Baked Vegan Pumpkin Cheesecake
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      Lemon Blueberry Crumble Pie
    • A slice of apple pie on a white plate with brown sauce, apple slices and crumbly topping. There is a fork taking the first bite.
      Caramel Apple Crisp Pie (Vegan)
    • Light Vegan Custard Tart

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    One slice of cheesecake with vibrant red sauce and raspberries on top is served on a light pink plate. The whole cake is in the background.

    Baked Vegan Cheesecake (Oil-free)

    Emese Maczko
    This vegan cheesecake does not compromise on flavor or texture. It has a creamy, delicious filling that is topped with a vibrant raspberry sauce. The texture is what I remember cheesecake should be like – soft, moist, creamy, fluffy, light but filling. It is the perfect vegan New York-style cheesecake.
    4.9 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Servings 12 slices (9-inch cake)
    Calories 343kcal

    Equipment

    • our Vitamix A2300
    • Cake pan with removable bottom (9-inch / 23 cm)
    • Regular parchment paper
    • Round Perfect parchment paper (no cutting is required)
    • Silicone spatula
    • Rolling mat

    Ingredients
     
     

    Cheesecake Filling

    • 14 oz Full-fat coconut cream (canned)
    • 2 cup Cashew nuts
    • ¼ cup Maple syrup
    • 2 Tbsp Lemon juice (freshly squeezed)
    • 1 tsp Vanilla extract

    Almond flour crust

    • 1 cup Oat flour
    • ¾ cup Almond flour or almond meal
    • 3 Tbsp Maple syrup
    • 1 Flax egg (1 Tbsp ground flax – 3 Tbsp water)
    • 1 tsp Vanilla extract

    Raspberry topping

    • 2 cup Raspberry frozen or fresh
    • ¼ cup Water
    • ¼ cup Maple syrup
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    Instructions
     

    • Soak cashews in hot water for 5 minutes. This is the time you need to make the crust. So if your crust is ready, your cashews are ready too. You can absolutely do overnight soaking if you plan to make the cheesecake the next day.

    Making almond flour crust

    • Mix ground flax and water in a small bowl (not flax seeds or flakes, but ground flax).
    • Mix all ingredients in a large bowl (oat flour, almond flour, flax egg, vanilla extract, maple syrup). You can use a spatula or your hands.
    • Roll it out on a silicone mat. Place a cling foil/saran wrap on the top to make it easier. Place your cake pan and cut the crust around it.
    • Take a 9-inch cake pan with a removable bottom and place or cut out parchment paper to cover the bottom. Place the cut-out crust on the top.

    Making cheesecake filling

    • Take your high-power blender and add canned coconut milk, soaked cashews, lemon juice, maple syrup, and vanilla extract. Blend until creamy. (If you don’t have a high-power blender, the creaminess will be impacted sadly.)

    Baking the cheesecake

    • Pour the cheesecake filling on the crust.
    • Level it with a spatula and shake it several times to get the air bubbles out.
    • Bake it in a preheated oven at 350 Fahrenheit (180 degrees Celsius) for 35-40 minutes. I used a 9-inch (23 cm) round cake form, and the cheesecake filling was about 2 inches thick. If you plan to use another size, adjust the baking time accordingly. The top should rise a bit. It may also crack a bit. It feels and looks soft and a bit jiggly but not hollow when it is ready. The cheesecake will firm up during cooling.

    Raspberry sauce

    • Add water, fresh or frozen raspberries, and maple syrup to a saucepan.
    • Cook it over medium heat until the water is bubbly and the raspberries start to fall apart.
    • Take a hand mixer and puree it until you have a sauce consistency.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Cut when chilled – If you try to cut it while it is still hot, you may not be able to make nice and clean slices. First, place a knife between the side of the cake and the form and run it around. Then open up the cake form. Transfer gently to a cake stand and chill before slicing.
    • Add toppings when served– If you add whipped cream or any topping while the cheesecake is still warm, they will melt and run down the sides. The same happens if the cheesecake rests in the fridge too long. The toppings will lose their shape and position.
    • Baking time – The top should rise a bit, especially around the sides. It may seem a little jiggly in the middle, but it will firm up while it cools down. If the middle is hollow, it might mean that either you have to bake it a little longer or the filling was not leveled up properly to begin with.

    Video

    [adthrive-in-post-video-player video-id=”7C7QzpVi” upload-date=”2021-03-12T18:50:08.000Z” name=”Baked Vegan Cheesecake” description=”Do you need a creamy and absolutely delicious Vegan New York-style Cheesecake with a vibrant raspberry sauce for topping? The texture is how I remember cheesecake should be like. It is baked, it is oil-free, it is undetectably gluten-free. The best part is I only used FIVE whole foods ingredients to make the filling. ” player-type=”collapse” override-embed=”true”]

    Nutrition

    Nutrition Facts
    Baked Vegan Cheesecake (Oil-free)
    Amount Per Serving (1 slice without toppings)
    Calories 343 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 12g75%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Sodium 7mg0%
    Potassium 317mg9%
    Carbohydrates 25g8%
    Fiber 3g13%
    Sugar 9g10%
    Protein 8g16%
    Vitamin A 0.1IU0%
    Vitamin C 2mg2%
    Calcium 45mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    705 shares

    Reader Interactions

    Comments

      4.86 from 14 votes (12 ratings without comment)

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    1. Sarah Walker

      February 03, 2025 at 9:40 pm

      4 stars
      I don’t know why the instructions for the base are so complicated. I lined the loose bottom cake tin and pressed the base mix into tin using my fingers, it worked perfectly there really no need to roll out on silicone mat with clingfilm, cut around tin and transfer. I used half the maple for the filling and none in the topping but added lemon zest to the raspberries, was plenty sweet enough for me.

      Reply
    2. Luan

      September 29, 2023 at 5:23 pm

      Have you ever doubled the filling for a taller cake? How long do you think it would take to bake? Would you use a waterbath?

      Reply
      • Emese

        October 01, 2023 at 12:12 pm

        Hi, I haven’t tested with double height. Let me know if you do.

        Reply
    3. Antonia Sattler

      May 16, 2023 at 6:36 am

      Alterative to the OATS?

      Reply
      • Emese

        May 18, 2023 at 4:08 pm

        You mean the oat flour? If you don’t eat gluten-free, you can use all-purpose flour. Otherwise, buckwheat flour or millet flour may work similar to oat flour. Or use a gluten-free flour blend.

        Reply
    4. Antonia Sattler

      February 05, 2023 at 11:01 am

      An alterative to the OAT flour?

      Reply
      • Emese

        February 06, 2023 at 8:31 am

        Buckwheat flour or if you don’t need it to be gluten-free, you can use all-purpose flour.

        Reply
    5. Jodi

      March 11, 2022 at 3:47 am

      I can’t wait to try this. I have only made vegan cheesecake with coconut oil in the past but trying to avoid that now. I tried one with almond milk but it just didn’t have that umph. I’m curious to see how baking will work. Thanks!

      Reply
    6. Madeline Armstrong

      February 15, 2022 at 3:40 am

      5 stars
      Delicious recipe! It made making cheesecake so much less intimidating with such simple ingredients 😉 I LOVE the texture of the crust on the outer edges too! So delicious. I added a pinch of salt to both the filling and the crust, but other than that didn’t change any of the recipe. I’ll definitely be making this again!! Thank you!!

      Reply
    7. Cheryl

      February 10, 2022 at 10:54 pm

      Hi. Can you replace the coconut milk with something else?

      Reply
      • My Pure Plants

        February 10, 2022 at 10:57 pm

        Hi, that is a tricky question. I am not sure how it would behave with thin nut milk as I haven’t tested it. It will likely lose some of its creaminess for sure but cashew may compensate for it. Let me know if you do try it. I’d love to know.

        Reply
    8. Valentina Fiumi

      October 27, 2021 at 12:19 pm

      Is it my computer or I can’t see the instructions for the raspberry sauce?

      Reply
      • My Pure Plants

        October 27, 2021 at 12:23 pm

        Hi, You are absolutely correct. I only added the ingredients. In a small saucepan you need to bring to boil the raspberries, the maple syrup and the water. If you think it is too thin, add a bit of corn starch to it. (Need to dissolve the corn starch in a bit of water before adding it, to avoid lumps.)

        Reply
    9. Shahaf

      March 28, 2021 at 12:26 pm

      Just made this cheesecake and it is amazing!
      I have added some cornflour to the filling but i think it wasnt necessery at the end of it.
      Anyway thank you so much loved this cake alot (:

      Reply
      • Deb

        February 23, 2022 at 10:48 am

        I usually just experiment myself but in this case I’m going to ask. Have you (or anyone) tried using date paste instead of maple syrup? For the fiber I am thinking of trying this with a homemade date paste or similar consistency to maple syrup.

        Reply
        • My Pure Plants

          February 23, 2022 at 11:40 am

          Hi Deb, we haven’t tried it with date paste. Since date paste is thicker than maple syrup I don’t think it will result in such a different texture. Maybe a slightly darker color. I would be more cautious if you were to use an ingredient with a thinner consistency. For example, someone asked about coconut cream vs thin coconut milk, which I don’t recommend as I am not sure whether the cashew will be enough to thicken the thin milk.

          I hope it helps. Let us know how it turns out.

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