Easy Vegan Dessert Cheesecake Recipe
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Prep Time
6 hrs 30 mins
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Cook Time
1 hr 30 mins
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Total Time
7 hrs 55 mins
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Servings
8 slices
Easy Vegan Dessert Cheesecake Recipe
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Serve this creamy vegan cheesecake to guests at your next party. Serve it topped with vegan whipped cream or a fruit-based sauce.
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Ingredients
Filling
- 1 cup raw cashews
- 1 cup coconut cream see note
- 8 ounces vegan cream cheese see note
- 1 tbsp arrowroot powder or cornstarch
- 1 tsp vanilla extract
- 2/3 cup maple syrup
- 1 tbsp melted coconut oil for extra creaminess
- 2 tsp lemon zest
- 1-2 tbsp lemon juice
Crust
- 3/4 cup rolled oats see note
- 3/4 cup almonds
- 1/4 tsp salt
- 2 tbsp coconut sugar
- 4-5 tbsp coconut oil melted
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Instructions
- Add raw cashews to a mixing bowl and cover with boiling water. Let sit for 1 hour uncovered, then thoroughly drain.
- Preheat the oven to 350°F. Line an 8-9 inch loaf pan with parchment and set aside.
- Add oats, almonds, coconut sugar, and salt to a blender or food processor. Blend on high until it’s a fine meal.
- Add 4 tbsp of melted coconut oil, adding more if it’s too dry. Pulse several times to form a loose dough. Add a bit more oil if it crumbles.
- Spread mixture evenly in a parchment-lined loaf pan with parchment paper on top. Use a drinking glass, to press down firmly until it’s well packed and evenly distributed. Letting it come up the sides ensures the bottom isn’t too thick.
- Bake for 20 minutes, or until the top is brown and the edges are golden brown. Remove from the oven to cool slightly. Reduce heat to 325°F.
- Add cashews, coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice to a clean blender. Blend on high until creamy and smooth.
- Taste and adjust flavor as needed. Add more lemon juice for acidity, lemon zest for tartness, or maple syrup for sweetness.
- Spread filling in an even layer over the pre-baked crust. Tap on the counter to remove air bubbles.
- Bake for 50-60 minutes, until the edges are slightly dry and the center jiggles but is not liquid.
- Let sit for 10 minutes at room temperature. Cover with plastic wrap and chill for 4 to 6 hours.
- To serve, lift out parchment paper and cut it into bars or triangles. (The end pieces may not be as creamy as the center ones.)
- Leftovers can be covered and stored for up to 3-4 days in the refrigerator.
Notes
- If you can’t find a coconut cream brand such as Savoy, use a couple of cans of full-fat coconut milk and scoop the cream off the top.
- Using gluten-free rolled oats makes it gluten-free.
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