Welcome to my collection of all the best vegan cheesecakes!! Over the years, I've developed a ton of deliciously creamy vegan cheesecake recipes. Everything from creamy no-bake cheesecakes to baked vegan cheesecakes with crispy crusts to the more portable vegan cheesecake bars. Each one is collected for you to scroll through below. I just know you'll find one you love!
Why make a vegan cheesecake?
- You're vegan, so avoiding animal products is important - but just because we're vegan doesn't mean we don't love cheesecake!
- You don't eat dairy or lactose, so a dairy-free cheesecake will be kinder to your digestive system.
- Vegan cheesecakes are made with healthier ingredients such as nuts and fruits, which provide a nutrient-dense and fiber-rich dessert option. They can also be lower in saturated fat and cholesterol compared to traditional cheesecakes made with cream cheese and butter.
- They taste delicious and will satisfy everyone - even the omnivores!
Tips for the best vegan cheesecake:
- Soak the cashews: some of these recipes use cashews as a base for the filling. When called for, make sure to soak them overnight or for at least 4 hours before blending. This helps to soften them and make them easier to blend, which will give you a creamier, smoother texture.
- Use a high-speed blender or food processor: To achieve a smooth and creamy filling, use a high-speed blender or food processor. I find a high-speed blender, like a Vitamix, gives the creamiest result. A regular blender may not be powerful enough to fully blend the ingredients quickly. However, if that's all you have, I recommend using patience. It may take a little bit more time in the blender, but it will eventually reach a very creamy texture.
- Add acid for tanginess: to mimic the tangy flavor of a traditional cheesecake, make sure to add the lemon juice or apple cider vinegar called for in the recipe.
- Use a springform pan: A springform pan allows for easy removal of the cheesecake from the pan without damaging the crust or filling. Line the bottom of the pan with parchment paper for even easier removal. I love using this 6-inch springform pan for these recipes.
- Chill the cheesecake: Vegan cheesecakes, both baked and no-bake, require proper chilling to set. I recommend chilling them for at least 4-6 hours or overnight to ensure the filling sets completely.
- Don't forget the toppings: toppings can take your vegan cheesecake from good to great! Don't hesitate to drizzle with a chocolate ganache, nut butter, or , add your favorite fruits, garnish with nuts, or add any other goodies to take your cheesecake up a notch.
Tools you'll need for vegan cheesecakes
- High-Powered Blender or Food Processor: for vegan cheesecake fillings, I generally turn to my Vitamix for the creamiest vegan cheesecakes. A good food processor or more traditional blender will also work well, but it will take a little bit longer to get a super creamy result.
- Food Processor: for making most of the gluten-free cheesecake crusts, especially nut-based or date-based crusts, a food processor is great!
- 6-Inch Springform Pan: most of my cheesecake recipes are made with a 6-inch springform pan. You can use a regular 6-inch cake pan too, but the springform pan helps remove the vegan cheesecake easily from the pan without damaging the crust or filling.
How to store a dairy-free cheesecake
Once you have finished making and/or serving your vegan cheesecake, wrap it in plastic wrap or place it in an airtight container. Refrigerate it promptly to maintain its freshness. It's important to keep your vegan cheesecake chilled at all times to prevent the filling from melting or becoming too soft, especially when it comes to the no-bake cheesecakes. Store your dairy-free cheesecake in the refrigerator until you are ready to serve it.
Freeze it for longer storage or to make ahead: If you need to store your vegan cheesecake for longer than a few days, you can freeze it. Wrap the cheesecake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to eat, allow the cheesecake to thaw in the refrigerator overnight.
