Vegan cheesecake is a delicious and creamy dessert that uses plant-based ingredients to replicate the rich, tangy flavor of traditional cheesecake. Perfect for vegans or those with dairy allergies, this dessert is easy to make and can be customized with a variety of toppings. In this guide, we'll walk you through how to make a basic vegan cheesecake that’s dairy-free, egg-free, and full of flavor. You'll be surprised at how much it resembles the traditional version!
Ingredients for Vegan Cheesecake
To create a vegan cheesecake, you'll need plant-based alternatives to traditional cheesecake ingredients. Here's a list of common ingredients:
For the Crust:
- 1 ½ cups graham crackers or digestive biscuits (crushed) Make sure they're vegan-friendly (no honey or dairy).
- 5-6 tbsp melted coconut oil or vegan butter Acts as a binder to hold the crust together.
- 2 tbsp sugar (optional) Adds a bit of sweetness.
For the Filling:
- 1 ½ cups soaked raw cashews, Soak the cashews in water for at least 4-6 hours or overnight. This will make them soft and creamy when blended.
- 1 cup coconut cream or full-fat coconut milk Provides creaminess and helps to thicken the filling.
- ¼ cup lemon juice Adds tang to mimic the flavor of traditional cheesecake.
- ⅓ cup maple syrup or agave nectar Acts as a natural sweetener.
- 1 tsp vanilla extract For flavor.
- 2 tbsp coconut oil (melted) Helps to firm up the cheesecake when chilled.
Topping Options:
- Fresh berries, berry compote, or fruit sauce Adds a refreshing contrast to the creamy filling.
- Vegan chocolate drizzle or crushed nuts For texture and extra flavor.
Step-by-Step Instructions
1. Prepare the Crust
Start by making the crust for your vegan cheesecake.
- Crush the graham crackers: Place them in a food processor or crush them by hand in a plastic bag until they are finely ground.
- Mix with coconut oil: In a mixing bowl, combine the crushed crackers with melted coconut oil (or vegan butter) and sugar (if using). Stir until the mixture resembles wet sand.
- Press into the pan: Transfer the mixture into a springform pan and press it firmly into the base to form an even layer. You can use the back of a spoon or a flat-bottomed glass for this.
- Chill the crust: Place the crust in the refrigerator to set while you prepare the filling.
2. Make the Vegan Cheesecake Filling
The filling is the heart of your cheesecake, and cashews are the key ingredient that provides the rich, creamy texture.
- Blend the soaked cashews: Drain the soaked cashews and place them in a high-speed blender or food processor.
- Add the other filling ingredients: Add coconut cream, lemon juice, maple syrup, vanilla extract, and melted coconut oil to the blender.
- Blend until smooth: Blend the mixture until completely smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well combined.
- Taste test: Taste the filling and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice.
3. Assemble and Chill the Cheesecake
- Pour the filling over the crust: Remove the chilled crust from the fridge and pour the smooth cashew mixture on top.
- Smooth the top: Use a spatula to smooth out the top of the filling.
- Chill for at least 4 hours: Place the cheesecake in the refrigerator and let it set for at least 4 hours, or preferably overnight, to allow the filling to firm up.
4. Add Toppings and Serve
Once the cheesecake has set, it's time to add your favorite toppings. Some ideas include:- Fresh berries or a berry compote
- Vegan chocolate drizzle
- Shredded coconut
- Crushed nuts
Tips for Making the Perfect Vegan Cheesecake
- Use a High-Speed Blender: To get a silky-smooth filling, it’s important to use a high-speed blender or food processor. This ensures that the cashews blend fully, resulting in a creamy texture.
- Soak Your Cashews Properly: The key to a creamy vegan cheesecake filling is properly soaked cashews. If you're short on time, you can soak them in hot water for 30 minutes, but for the best results, an overnight soak is ideal.
- Adjust the Sweetness: Depending on your personal preference, you can adjust the amount of sweetener in the filling. If you prefer a sweeter cheesecake, feel free to add a little extra maple syrup or agave.
- Experiment with Flavors: Once you’ve mastered the basic recipe, you can experiment with different flavors. Try adding cocoa powder for a chocolate vegan cheesecake or swirl in some fruit puree for a fruity twist.
Vegan Cheesecake Variations
- Chocolate Vegan Cheesecake: Add melted vegan chocolate or cocoa powder to the filling for a rich chocolate flavor.
- Berry Swirl Cheesecake: After pouring the filling into the crust, swirl in some fruit puree or jam (such as raspberry or blueberry) for a colorful and fruity dessert.
- Vegan Lemon Cheesecake: Increase the amount of lemon juice and zest to create a tangy, refreshing lemon version of this cheesecake.
Summary
Vegan cheesecake is a versatile and delicious dessert that’s easy to make with simple, plant-based ingredients. Whether you're making a traditional version or experimenting with new flavors, this dairy-free cheesecake is sure to impress both vegans and non-vegans alike. Try out different toppings and variations to find your perfect vegan cheesecake!