25+ Vegan Cheesecake Recipes & Guide to Vegan Cheesecakes

How to make vegan cheesecake

What is a vegan cheesecake made of?

Ever wondered how to get a deliciously creamy cheesecake without using dairy or eggs? To replace the dairy cream cheese found in traditional cheesecake, vegan cheesecake filling is commonly made up of either one or a combination of the following ingredients:

• Cashews: These nuts create a rich and creamy base for the cheesecake filling. They also add a slight "cheesy" flavor.
• Coconut milk: You'll always want to go for the full-fat canned kind or coconut cream. Coconut milk becomes thick and heavy once chilled, which makes it perfect for setting vegan cheesecake fillings.
• Vegan cream cheese: Probably the most delicious ingredient for fillings is vegan cream cheese. It definitely comes closest to the real thing!
• Silken tofu: This is great if you're looking to keep your cheesecake nut-free. Silken tofu has a light and silky consistency that is perfect for vegan cheesecake and mousse recipes. Don't worry, you won't be able to taste the tofu!
• Vegan yogurt: This is a less common ingredient, but I've been adding it to my recipes for years. It helps to lighten the sometimes heavy consistency of cheesecake, giving an incredibly smooth texture. Vegan yogurt also helps to add that tangy cultured flavor.

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Expert tips

How to get the creamiest cheesecake filling

It’s no secret by now that cashews create a wonderful vegan alternative to conventional cheesecake fillings. But why do we sometimes not get that silky (and I mean smooth without the slightest spec of grit) filling?

• Soak your cashews: There are a few reasons for this. Firstly, you need to make sure that your cashews have been soaked for a minimum of 4 hours. But I’ll let you in on another secret, you can also soak them in boiled water for just an hour, as the heat will accelerate how quickly they soak in that moisture and soften! Now that your cashews have been soaked, you’ve already made the job twice as easy for your blender!
• Use a decent blender and/or be patient with the process: A good quality blender will be a reliable investment that will get you amazing results, fast. I recognize that not everyone wants or has the capabilities to dish out a kitchen appliance. For the first 2 years of recipe creating, I did not own an expensive blender, so I can vouch that blenders (although helpful) are not the main ingredient for getting a silky smooth finish. You need to have patience. All blenders are different, and some just take a little more time to do the job. So be patient with your blender, give it a little break between blitzing, and scrape down the edges with your spatula every now and then to give it a helping hand to get the creamy result.

Recommended tools for making dairy-free cheesecake

• Food processor: I use a food processor for most of my cheesecake crusts.
• High-speed blender: If you're making cashew-based cheesecakes a lot it's probably a good idea to invest in a good blender. This will make it so much easier to get that silky smooth consistency every time.
• 7″ cake tin with removable base: This is my go-to size for cheesecakes is between 7" and 8", as these are not too big and allow the cheesecake to have some height. Most importantly, make sure you go for a pan with a removable base or it will likely be difficult to get the cheesecake out once set.

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25+ delicious vegan cheesecake recipes

Enough with the tips and tricks, here is a collection of vegan cheesecake recipes that you need to try.

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