• For the Crust:
    • 1 1/2 cups vegan graham cracker crumbs
    • 1/4 cup melted coconut oil or vegan butter
  • For the Cheesecake Filling:
    • 2 cups raw cashews (soaked in hot water for 1-2 hours, then drained)
    • 1/2 cup full-fat coconut milk
    • 1/2 cup maple syrup or agave nectar
    • 1/4 cup lemon juice
    • 1 teaspoon vanilla extract
    • 1/4 cup melted coconut oil
    • 2 tablespoons cornstarch or arrowroot powder
    • Pinch of salt
  • For the Crème Brûlée Topping:
    • 1/4 cup granulated sugar (vegan-friendly)
    • Fresh berries or fruits for garnish (optional)


  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
    • Mix the vegan graham cracker crumbs with melted coconut oil or vegan butter until well combined.
    • Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and set aside to cool.
  2. Make the Cheesecake Filling:
    • In a blender or food processor, blend the soaked and drained cashews, coconut milk, maple syrup or agave nectar, lemon juice, vanilla extract, melted coconut oil, cornstarch or arrowroot powder, and a pinch of salt until smooth and creamy.
    • Pour the cheesecake filling over the cooled crust and spread it out evenly.
  3. Bake the Cheesecake:
    • Place the cheesecake in the preheated oven and bake for 45-50 minutes until the edges are slightly golden and the center is set.
    • Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight to set completely.
  4. Prepare the Crème Brûlée Topping:
    • Sprinkle an even layer of granulated sugar over the top of the chilled cheesecake.
    • Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
  5. Garnish and Serve