Vegan Cheesecake

By Kat BoytsovaUpdated: Sep 11, 2021

4.9

9 Ratings

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Emily Hlavac Green

This cake is downright magic. A vegan cheesecake that tastes shockingly smooth, creamy, and rich. The secret? Soaked cashews! Cashews are an amazing ingredient that can be used across a variety of recipes, in anything ranging from a sweet & sour stir-fry to super creamy vegan mac & cheese, and it's no exception here.

The backbone of this recipe is time. The cashews must be rehydrated fully for the best cheesecake texture. If you don't have enough time to soak in cold water overnight, there's a shortcut: soak for 2 hours in a big bowl of boiling water.

We call for refined coconut oil here because it has a more neutral flavor that allows for a milder playground where all the ingredients can coexist beautifully. If you love that deeply rich, fragrant coconut taste and don't mind it overtaking the spotlight, opt for virgin coconut oil.

While the raspberry topping is optional, it truly makes this cheesecake better than all the rest. A little sweet, fruit acidity helps the creaminess shine without being overpowering.

Looking for a traditional cheesecake? Try our favorite classic cheesecake! If you've made this recipe, be sure to drop a comment down below and let us know how you liked it!

Editor's note: This intro was updated to add more information about the dish on September 11, 2021

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Yields:: 10 serving(s)
Prep Time:: 2 hrs 20 mins
Total Time:: 6 hrs 50 mins
Cal/Serv:: 706

Ingredients

1 c.
quick-cooking oats
1/2 c.
almonds
3/4 c.
unsweetened coconut flakes
3 tbsp.
maple syrup
1/4 tsp.
kosher salt
1/2 c.
almond butter
3/4 c.
coconut milk
1 1/4 c.
granulated sugar, divided
2 c.
cashews (soaked overnight, drained and rinsed)
1/2 c.
refined coconut oil, melted, plus more for pan
2 tsp.
pure vanilla extract
1
(8-oz.) container vegan cream cheese
3 c.
fresh or frozen raspberries, divided

Directions

1. Step 1Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.
2. Step 2Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.
3. Step 3Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
4. Step 4In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
5. Step 5Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.
6. Step 6Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.
7. Step 7Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.