Vegan Cheesecake {Vegan + Gluten Free}

If you’re searching for the perfect Vegan, gluten free, dairy free and/or egg free Cheesecake THIS is YOUR cheesecake! It’s just about life changing and sure to convert anyone who loves a traditional dairy filled cheesecake!

Cheesecakes have a special place in my heart and my family. Growing up my Grandma was famous for her no bake cheesecake! It was ALWAYS part of holiday dinners and everyone kept in mind it’s density and limited their dinner plates in order to enjoy it! I hadn’t heard of a Vegan Cheesecake however until probably a couple of years ago. Who knew I’d end up being completely obsessed with one!

This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.

These days my Grandma is no longer baking and my sister has taken up tradition with a new version of a new york style cheesecake with a gluten free twist. But since this year my little family discovered an egg allergy I’ve been baking a lot more vegan desserts. I was a bit hesitant to begin the adventure into vegan baking. I’ve had more than one bad vegan baked goods from stores and bakeries but I’ve been extremely happy with the vegan desserts I’ve turned out from my own kitchen and this Vegan Cheesecake is among my favorite!

From a traditional gluten free graham cracker crust to a smooth, creamy and decadent filling this Vegan Pie, I mean “Cheesecake” has all the flavor and feel of a traditional no bake cheesecake without any of the heavy “yuck” feeling from overindulging in dairy heavy desserts.

How To Make Vegan Cheesecake

The full recipe is listed in the recipe card below but this can be made from start to finish in 18 minutes. Plus time setting in the refrigerator for a few hours which makes it the perfect make-ahead dessert for any holiday or event! Simple pulse the crust in a food processor, pat it into your baking pan, bake the crust, blend the filling, pour filling over the crust and refrigerate at least 4 hours or overnight. It’s that easy.

Do I Need To Soak The Cashews

In a pinch I think you could blend the filling for longer and probably get away with not soaking them but I highly recommend soaking the cashews first. I think it helps the consistency and creaminess level of the cheesecake. I soak my cashews in a 1/2 gallon mason jar in 6 cups of water starting the night before I plan to make this recipe and let the cashews soak overnight.

Is Honey Vegan?

That is a topic of much debate since honey does not come from an animal but is made by an animal. I love bees and respect their work and work ethic immensely. I believe this question needs to be answered individually from person to person based on your own convictions and what you are comfortable with. If you decide to use honey in this recipe as opposed to maple syrup you can substitute 1/3 cup of honey.

Cheesecake Topping

I usually eat this cheesecake without a topping however if you’d like to add a topping like I’ve pictured you can use a jam or preserve. I used my homemade strawberry freezer jam recipe here but you could use any berry or jam of your choice. Fresh berries would also make a lovely topping.

Eat and Enjoy,
Nicole

More Vegan Dessert Recipes:

• Mini Key Lime Pies
• Sunbutter Cups
• Cassava Flour Sugar Cookies
• Double Chocolate Peppermint Cookies
• Vegan Pumpkin Pie

Follow me on Pinterest for more easy delicious recipes!

Vegan Cheesecake {Vegan + Gluten Free}

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 1 Vegan Cheesecake 1x
• Category: Sweet Treats
• Method: Bake / No Bake
• Cuisine: American

Print

Pin

---

Description

If you’re searching for the perfect Vegan, gluten free, dairy free and/or egg free Cheesecake THIS is YOUR cheesecake! It’s just about life changing and sure to convert anyone who loves a traditional dairy filled cheesecake!

---

Scale 1x2x3x

Ingredients

Crust:

• 2 cups gluten free graham crackers
• 1/2 cup palm shortening

Filling:

• 2 cups raw cashews, soaked for 8–12 hours
• 1/2 cup coconut oil (melted or solid)
• 1/2 cup nut milk or coconut milk
• 1/4 cup pure maple syrup (or 1/3 cup honey if not vegan)
• 1/4 cup lemon juice, freshly squeezed if possible
• 1/4 teaspoon sea salt
• zest of 2 lemons

---

Instructions

1. Preheat your oven to 375 degrees F.
2. Using a 9 inch springform baking pan (lined with parchment paper if desired), set the pan aside.
3. Add the graham crackers to a food processor and pulse until the crackers are finely ground without any chunks remaining.
4. To the food processor add the palm shortening and pulse until combined.
5. Pour our the crust mixture into the springform pan and press gently with your fingers until an even layer of crust covers the bottom of the pan.
6. Bake the crust for 8 minutes until golden brown.
7. Remove the crust and allow to cool while you prepare the filling.
8. Drain the cashews that have been soaking and rinse will fresh water. Then pour the cashews into a high speed blender.
9. Add all remaining “filling” ingredients to the blender and start by blending on low until your blender starts swirling the ingredients and gradually increase the speed until you get to high. Process on high speed for 30-60 seconds until completely smooth. The consistency should be very creamy!
10. Pour the filling into the springform pan onto the prepared crust. (I find that by pouring the filling directly into the center of the pie pan and then giving a little giggle it creates an evenly filled pan. You can also use a spatula to smooth out the top or create swirl designs if desired.
11. Place the cheesecake into the refrigerator for at least 4 hours or overnight before slicing into it so it retains it’s shape.
12. Serve and enjoy! (Store all leftovers in the refrigerator.)

---

Notes

*Optional* Top your cheesecake with berries or a jam or coulee.

Keywords: vegan cheesecake, gluten free, dairy free, no bake, no-bake,

Recipe Card powered by

Pin this recipe for later!