Vegan Classic Cheesecake

Indulge in the velvety perfection of this Vegan Classic Cheesecake, a luxurious plant-based dessert that's sure to impress! Featuring a buttery vegan graham cracker crust and a creamy filling made from soaked cashews, coconut cream, and a hint of zesty lemon juice, this recipe delivers the same richness and tang as a traditional cheesecake—without any dairy. The addition of agar-agar ensures the perfect set texture, while a touch of nutritional yeast enhances the flavor with a subtle cheesiness. Ideal for special occasions or everyday indulgence, this no-bake cheesecake is easy to prepare and chills to perfection in your fridge. Finish it off with fresh berries or a drizzle of vegan chocolate sauce for a show-stopping presentation. Perfect for vegans and dessert lovers alike, this dairy-free cheesecake will redefine your expectations of plant-based baking!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 200 grams vegan graham crackers
• 60 grams coconut oil, melted
• 200 grams raw cashews
• 400 ml coconut cream
• 120 ml maple syrup
• 60 ml lemon juice
• 2 teaspoons vanilla extract
• 2 tablespoons nutritional yeast
• 2 teaspoons agar-agar powder

Directions

Step 1

Start by soaking the raw cashews in hot water for at least 1 hour or overnight for best results. This will soften them up for blending.

Step 2

Prepare the crust: In a food processor, pulse the vegan graham crackers until they become fine crumbs.

Step 3

Add the melted coconut oil to the crumbs and pulse again until evenly mixed. The texture should be slightly wet and hold together when pressed.

Step 4

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the fridge while you prepare the filling.

Step 5

For the cheesecake filling, drain the soaked cashews and add them to a high-speed blender along with coconut cream, maple syrup, lemon juice, vanilla extract, and nutritional yeast.

Step 6

Blend on high until the mixture is very smooth and creamy, ensuring there are no cashew pieces left.

Step 7

In a small saucepan, dissolve the agar-agar powder in 100 ml of water. Bring to a boil, simmer for 2-3 minutes, stirring constantly until the agar-agar is fully dissolved and the mixture begins to thicken.

Step 8

Slowly add the agar mixture to the blender while blending on low speed. Increase to high speed until fully incorporated.

Step 9

Pour the creamy filling over the chilled crust, smoothing the top with a spatula.

Step 10

Refrigerate the cheesecake for at least 4 hours, or until set. For best results, let it chill overnight.

Step 11

Before serving, run a knife around the edge of the pan to ensure an easy release. Garnish with your choice of vegan toppings, like fresh berries or a drizzle of vegan chocolate sauce, if desired.

Step 12

Slice and serve cold. Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Serving size	(1063.4g)

Amount per serving	% Daily Value*
Calories	4382.8

Total Fat 232.6g	0%
Saturated Fat 130.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 1223.8mg	0%
Total Carbohydrate 548.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 378.3g
Protein 61.0g	0%

Vitamin D 0IU	0%
Calcium 159.4mg	0%
Iron 20.5mg	0%
Potassium 2288.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 5.4%

Carbs: 48.4%