Easy Baked Vegan Cheesecake

❤️ 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.

🧾 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.

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.

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.

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. 

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.

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!

💡 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.

🥣 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.

❄️ 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.

More vegan dessert recipes

You can browse through my vegan dessert recipes or check out

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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 13 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

 

US CustomaryMetric

 

1x2x3x

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.

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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

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.