The Best Vegan Cheesecake Recipes

Here is a list of 12 Best Vegan Cheesecake Recipes. Follow the recipe directions and use quality ingredients to make your favorite cheesecakes.

cheesecake recipes have been around for centuries and so an everlasting supply of Vegan Cheesecake Recipes available on the Internet. These recipes are loved by scores of people and make things easy for cheesecake lovers. With the endless availability of vegan meals, you can bake different vegan cheesecakes each day.

1 – Cashew Cheesecake

This is seriously one of the easiest vegan cheesecake recipes with the biggest payoff. Let’s make this vegan and gluten-free cheesecake.

For the Crust For the Filling
Almonds – ¾ cup

Medjool Dates – 8-12

Toasted Coconut – ¼ cup
Coconut Oil – 1 tbsp

Vanilla – 1 splash

Sea Salt – 1 Pinch


Cashews -2 cups

Coconut Milk – ¼ cup

Maple/Agave Syrup – 1/3 cup

Coconut Oil – ¼ cup

Lemon Juice – 2 tbsp

Vanilla – 2 tbsp

Sea Salt – 1 Pinch

Vegan Butter – 2 tbsp

White Miso – 1tbsp

 In This Recipe:

  • Soak 2 cup cashews overnight – drain and rinse well
  • Process all the ingredients to your liking
  • Press into a lined and greased pan and set aside
  • Mix all the ingredients until smooth and creamy
  • Pour into the pan with crust prepared in the bottom
  • Tap to remove the air bubbles
  • Freeze overnight or until set
  • Remove the frozen cake from the mold and defrost in the refrigerator for a few hours
  • Check with a toothpick if it is defrosted and serve

You can try this delicious cake as one of the vegan breakfast recipes. Enjoy!!

2 – Vegan Lemon Cheesecake

This easy to cook vegan cheesecake recipe is dairy-free with the sweetness of agave.

For the Base For the Filling
Coconut Oil – 30gm

Blanched Almonds – 100gm

Soft Pitted Dates  – 100gm


Cashews Nuts -300gm

Almond Milk – 150ml

Agave Syrup – 2 ½ cup

Coconut Oil – 50gm

Lemon Zested/Juiced – 2

Let’s get the directions to prepare this vegan food.

  • Soak the cashews in boiling water for 1 hour
  • Blend the base ingredients with a pinch of salt
  • Grease a tin mold with coconut oil and press the blended mix
  • Set it in the freeze for 30 minutes
  • Add soaked and drained out cashews and remaining ingredients and blend until smooth
  • Pour onto the base and set into the freeze for 2 hours
  • Scatter over 1 tbsp lemon zest and serve

Try this delicious lemony dessert as a vegan lunch recipe. I am sure your family will love it!!

3 – Vegan Caramel Cheesecake

This unbelievably delicious gluten-free vegan cheesecake recipe is a showstopper.

Let’s follow the recipe for the paleo-friendly vegan meal.

For the Crust For the Filling
Shredded Coconut


Medjool Dates

Coconut Oil


Maple Syrup/Honey

Coconut Oil

Lemon Juice

Soaked/Drained Cashews

Scrapped Vanilla Beans


Salted Caramel Sauce

 In this recipe:

  • Process the crust ingredients in a food processor until a crumbly texture
  • Pour into a tin mold with parchment paper below and press with hand until flattened
  • Add filling ingredients and blend in a high-speed blender until super-creamy
  • Pour the creamy filling onto the crust and remove the air bubbles with a toothpick
  • Set in a freezer for 5 hours and defrost 30 minutes beforehand serving
  • Pour the caramel sauce smoothly on the top and drizzle over the edges and serve

Have this wow-worthy cheesecake as a vegan dinner recipe and satisfy your taste buds overnight.

4 – Paleo Cheesecake

This beautiful to eat and easy to make vegan cheesecake feels like baking therapy. Your choice of ingredients makes it a Paleo Cheesecake for the diet conscious people. Let’s get the directions for this vegan meal.

For the Crust For the Filling
Dry macadamia nuts – ½ cup

Shredded Coconut – ½ cup

Medjool Dates Soaked in hot water for 15 minutes – ½ cup
Pinch of Salt


Fresh Lemon Juice – ¼ cup

Grassfed Gelatin- 1 ¾ cup

Lemon Zest – 1 Lemon

Coconut Milk – 2 Cans

Raw Honey – ¼ cup

Vanilla Extract – ½ tbsp

  • Blend all the crust ingredients until a sticky mixture
  • Pour the mixture into a springform pan and press evenly
  • Remove the cream from Coconut Milk cans stored a room temperature
  • In a small pan, layer gelatine over lemon juice and set aside for 5 minutes
  • Place the pan over medium heat to dissolve the gelatine
  • Combine all the filling ingredients in a mixer and blend finely
  • Pour over the crust and let it chill overnight
  • Serve in the morning to start a sweet day

You can try this magical cheesecake as a vegan breakfast recipe. Have a sweet day!!

5 – Raw Vegan Cheesecake

If you never tried a raw cheesecake recipe, today is the day for this delicious vegan cheesecake recipe. This vegan food may look super fancy but it is easier to make. So, how to make it?

For the Crust For the Filling
Pitted Dates – 1 Cup

Raw Almonds – 2 Cups

Salt – 1/16 tbsp

Pure Vanilla Extract – ¼ tbsp
Water if needed – 1 tbsp

Raw Cashews – 2 ½ cup

Vanilla Extract – 2 tbsp

Maple Syrup/Honey – ½ cup

Melted Virgin Coconut Oil – ¼ cup + 1 tbsp
Lemon Juice – ½ cup

Water for soaking Cashews- ¼ cup

Salt – 1/8 tbsp

Blended Strawberries – Optional

  • Soak cashews overnight – Drain and Pat Dry
  • Combine all the Crust Ingredients and blend until fine crumbles
  • Add water if too dry and pour into springform and press evenly
  • Mix all the filling ingredients and blend until smooth
  • Pour onto prepared crust – Cover and Freeze until set properly
  • Thaw 25 minutes before serving

The best part of this vegan cheesecake is that you have wide options for customization. Try it with your favorite flavors. You can also give it a chance as a vegan lunch recipe; it tastes good all the time!!

6 – Savoury Vegan Cheesecake

This amazing cheesecake is the best appetizer. Let’s start with this vegan cheesecake recipe.

Olive Oil – 3 tbsp

Cooked Chickpeas – ¼ cup

Chickpeas liquid – 3 tbsp

Gluten-Free Miso – 1 tbsp

Salt – ¼ tbsp

Water – ¼ cup

Almond Flour, Starch, Yeast, Salt Mix – ½ cup

  • In a blender, put all the ingredients and make a thick paste.
  • Pour into a springform pan and bake for 25 minutes in a preheated oven at 350F
  • Let cool and refrigerate the pan for a few hours
  • Garnish with your favorite toppings and serve with hearty crackers

Try this super-easy cheesecake as a vegan dinner recipe and enjoy the grazing platter.

7 – Lime and Raspberry Vegan Cheesecake

This creamy cheesecake with crunchy base vegan cheesecake recipe has it all. Let’s prepare.

Cashews – 2 cups

Almond Kernels  – ½ cup

Shredded Coconut – ½ cup

Chopped Dates – 8

Melted Coconut Oil – 1 tbsp

Coconut cream – 2 Cans

Maple Syrup – ½ cup
Fresh Raspberries – 250gm

Salt -1 pinch

Finely Grated and Juiced Lime – 2

  • Soak cashews in 2 bowls in boiling water for 4 hours
  • Place all the ingredients in a food processor and process until a smooth mixture
  • Pour it into a greased springform pan with baking paper
  • Press evenly and set in the freezer for 30 minutes
  • Drain the cashews and blend to make smooth cream with coconut cream, maple syrup, lime juice, and Rind (Half of each)
  • Pour over the lime layer in the pan and freezer for 4 hours
  • Remove from freezer 30 minutes before serving
  • Transfer to a serving plate and use your favorite toppings

Enjoy this super delicious cheesecake vegan breakfast recipe!!

8 – Vegan Biscoff Cheesecake

This vegan Biscoff cheesecake is easy to make. Let’s prepare this simple vegan cheesecake recipe.

For Base For Filling
Biscoff Biscuit – 200gmMelted Vegan Butter – 80gm Vegan Cream Cheese – 700gm

Biscoff Spread – 100gm

Caster Sugar – 50gm

  • Mix melted vegan butter and finely crushed biscuit and tip into the tin mold
  • Flatten to form a base and freezer for 20 minutes
  • Beat all the filling ingredients together and pour onto the base
  • Set in freezer for 2 hours and top with your favorite toppings before serving

Try this Biscoff cheesecake as a vegan lunch recipe and enjoy it with your family!!

9 – Cranberry Cheesecake

Cranberries are favorites of many of us. Let’s start with this vegan cheesecake recipe using cranberries.

For Base For Filling For Toppings
Cracker or cookie crumbs – 2 cups

Melted Butter – 1/3 cup

Vegan Cream Cheese – 4 package

Lightly Beaten Eggs – 5

Caster Sugar – 1 cup

Fresh Cranberries – 2 Cups

Caster Sugar – 2/3 cup

Water – 1/3 cup

  • Mix the cookie crumbs and butter and place into a springform pan
  • Wrap foil around the pan and place on baking sheet
  • Bake for 6 minutes in a 325 degree preheated oven and cool on a wire rack
  • Combine cranberries, sugar, water in a pan and cook over medium heat for 20 min
  • Press the cranberries in a bowl and discard pulp and seeds and add lemon juice
  • In a large bowl, mix cream cheese, sugar, and lemon juice and beat until smooth
  • Add eggs and keep beating until blended and pour onto crust
  • Place ¼ cup topping over filling and place the springform pan into a hot water bowl
  • Bake for an hour until the center is set and remove from the water bowl
  • Cool the cheesecake for 10 min on a wire rack
  • Remove from the pan and pour the remaining toppings over the cheesecake
  • Refrigerate overnight and serve when ready to eat

Try this cranberry cheesecake as a vegan dinner recipe and have a sweet night!!

10 – Vegan Blueberry Cheesecake

Let’s try this super-smooth blueberry cheesecake.

For Base For Filling
Walnuts – 1 ½ cups

Dates – 1 ½  cup

Cocoa Powder – 1 tbsp

Water ¼ cup

Overnight soaked cashews – 3 cups Rip Bananas -2

Vanilla – 2 tbsp

Maple Syrup – 3 tbsp

Juiced Lemons – 2

Water – ½ cup

Blueberries – 1 ½ cup

  • Add all the crust ingredients and process well until smooth
  • Pour into a springform pan layered with parchment paper and set aside
  • Blend all filling ingredients except blueberries to make vanilla filling
  • Now make a blueberry filling and pour over vanilla filling
  • Blend the rest of the blueberries and pour them over the top of the cake
  • Top with ½ cup blueberries and freeze for 5 hours
  • Remove from freezer 30 min before serving
  • Cut the slices and serve with your favorite berries and seeds

I hope you will enjoy this vegan cheesecake!!

11 – Vegan Strawberry Cheesecake

We would love to share this amazing vegan strawberry cheesecake recipe with our readers.

For Base For Filling
Almonds – 1 cup

Pitted Medjool Dates – 6-18

Salt – 1 Pinch

Sliced Strawberries – 1 ½ cups

Pitted Medjool Dates – 6

Raw Cashew Butter – ¾ tbsp

Non-dairy milk – 1/3 cup

Lemon Juice – 1 tbsp

Vanilla Extract – 1 tbsp

Fresh Strawberries – 1 cup

  • Combine all the crust ingredients and blend until smooth
  • Pour into a springform pan with parchment paper – press evenly and set in freeze
  • Combine all the filling ingredients and blend until smooth and creamy
  • Pour onto the top of crust- cut the strawberries into pieces- scatter on top of the cake
  • Freeze overnight and slice before serving

You will surely love this vegan cheesecake!! Enjoy!!

12 – No-Bake Vegan Cheesecake

This easy no-bake vegan cheesecake tastes delicious and can be made dairy and gluten-free too. Let’s start with the recipe.

Vegan Cream Cheese – 2 cups

Vegan Sugar – 2/3 cup

Refined Coconut Oil – ½ cup

Lemon Juice – 1/3 cup

  • Warm up the cheese in the microwave for 20 seconds before blending
  • Mix cream cheese, sugar, and melted oil in a bowl and blend finely
  • Add lemon juice and blend again until creamy
  • Pour onto graham cracker crust and set to chill for 4 hours
  • Top with your favorite toppings

Enjoy this no-bake vegan cheesecake with your friends and family!!

When considering any of the above Vegan Cheesecake Recipes, it is important to be sure all the ingredients you use are healthy and delicious. You will be amazed to see how delicious and healthy these vegan cheesecakes can be.

Try these different vegan food recipes and sweeten up your day.

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