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This vegan cheesecake is so rich, so creamy, you’d never guess it was dairy-free! Made with a vegan graham cracker crust and decadent cashew filling, this scrumptious dessert will blow your mind!
Ingredients
For the Crust
- 2 cups vegan graham cracker crumbs
- ½ cup vegan butter, melted
- ¼ cup organic granulated sugar
For the Cheesecake Filling
- 1 ¾ cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- ½ cup unsweetened and unflavored non-dairy yogurt
- ½ cup maple syrup
- ½ cup coconut oil, melted
- ¼ cup unsweetened and unflavored non-dairy milk, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- Instructions
- Preheat the oven to 400°F.
- Stir the graham cracker crumbs, butter, and sugar together in a large mixing bowl.
- Press the mixture into the bottom and up the sides of a springform pan (7 to 9 inches in diameter).
- Place the pan into the oven and bake the crust until lightly browned at the edges, about 10 minutes.
- Transfer the pan to a cooling rack when done.
- While the crust bakes and cools, place all ingredients* for the filling into a blender or the bowl of a food processor fitted with an s-blade.
- Blend until smooth.
- Pour the batter into the crust.
- Cover and place the entire cheesecake into the refrigerator and chill until the filling has set, which should take about 4 hours.
- Carefully release the cheesecake from the pan. Slice and serve.
- Recipe Notes
- * If you’re not using a high-powered blending device, you may want to start by blending just the cashews and yogurt to a paste, then adding the remaining ingredients and blending again.
- Nutrition Facts
- Classic Vegan Cheesecake
- Amount Per Serving (1 slice (1/10 of recipe))
- Calories 372Calories from Fat 203
- % Daily Value*
- Fat 22.6g35%
- Saturated Fat 5g25%
- Sodium 492mg21%
- Potassium 172mg5%
- Carbohydrates 39.3g13%
- Fiber 1.9g8%
- Sugar 19.9g22%
- Protein 5.2g10%
- Calcium 44mg4%
- Iron 2mg11%