Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or vegan-friendly cookies of choice)
- 1/4 cup melted coconut oil (or plant-based butter)
- 2 tablespoons maple syrup or agave syrup
- Pinch of salt
For the Filling:
- 2 cups raw cashews (soaked for at least 4 hours or overnight, then drained)
- 1 1/2 cups dairy-free cream cheese (store-bought or homemade)
- 1/2 cup coconut cream (use the solid part of canned coconut milk)
- 1/4 cup maple syrup or agave syrup
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (melted)
- Pinch of salt
Optional Toppings:
- Fresh fruit (strawberries, blueberries, raspberries, or mixed berries)
- Vegan whipped cream
- Fruit compote or jam
- Shredded coconut
- Chopped nuts (such as almonds or pecans)
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt. Stir until the mixture is well combined and holds together when pressed.
- Press the crust mixture into the bottom of a springform pan (8-inch size works well). Use the back of a spoon or your fingers to press it down evenly and firmly. Place the pan in the refrigerator to set while you prepare the filling.
- Prepare the Filling:
- In a high-speed blender or food processor, combine the soaked cashews, dairy-free cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt. Blend until smooth and creamy. Scrape down the sides of the blender or processor as needed to ensure everything is fully incorporated.
- Taste the filling and adjust the sweetness or tanginess, adding more maple syrup or lemon juice if needed.
- Assemble the Cheesecake:
- Pour the cream cheese filling over the prepared crust in the springform pan. Use a spatula to smooth the top evenly.
- Place the cheesecake in the freezer for at least 4 hours or overnight, until it is firm and fully set. If you want to speed up the process, you can also refrigerate it for several hours, but freezing gives the best texture.
- Serve:
- Once the cheesecake has set, remove it from the springform pan and transfer it to a serving plate.
- Top with fresh fruit, vegan whipped cream, fruit compote, or any other desired toppings.
- Enjoy:
- Slice and enjoy the rich, creamy, and luscious vegan cheesecake! Store any leftovers in the refrigerator for up to 5 days or in the freezer for longer storage.
Tips:
- If you prefer a gluten-free crust, you can use gluten-free graham crackers or substitute with a combination of crushed nuts (such as almonds or pecans) and dates.
- For a more decadent treat, drizzle the top of the cheesecake with melted dark chocolate before serving.
- If you don’t have a springform pan, you can use a regular round cake pan, though it may be a little more difficult to remove from the pan.
This Vegan Luscious Cream Cheesecake is the perfect balance of rich and creamy, with a buttery crust and a refreshing tang from the lemon. It’s a stunning dessert that’s sure to impress everyone, whether they’re vegan or not!
