Vegan Classic Cheesecake
Indulge in the creamy decadence of this Vegan Classic Cheesecake, a plant-based twist on a beloved dessert favorite. Featuring a buttery vegan graham cracker crust and a lusciously smooth filling made from soaked cashews, rich coconut cream, and a hint of maple syrup, this dairy-free cheesecake captures all the dreamy textures and flavors of the original. The addition of lemon juice and nutritional yeast adds subtle tang and depth, while agar-agar ensures a perfect, sliceable set. With just 20 minutes of prep time and no baking required beyond the crust, this easy recipe is ideal for everything from casual weeknight treats to holiday celebrations. Garnish with fresh berries or chocolate drizzle for a show-stopping finish, and enjoy a dessert that's as stunning as it is satisfying.
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Recipe Information
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
Instructions
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.
Prepare the crust: In a food processor, pulse the vegan graham crackers until they become fine crumbs.
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.
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.
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.
Blend on high until the mixture is very smooth and creamy, ensuring there are no cashew pieces left.
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.
Slowly add the agar mixture to the blender while blending on low speed. Increase to high speed until fully incorporated.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set. For best results, let it chill overnight.
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.
Slice and serve cold. Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
4383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 548.9 g | 200% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 378.3 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2289 mg | 49% | |
*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.
