This classic vegan cheesecake is delicate, rich, and silky. Its luxurious texture is natural, and the taste balances sweet and sour. The cheesecake is made with cashews and vegan cream cheese, but the recipe offers the option to modify it to your liking. With a superficial layer of blueberry sauce on top, it’s something special!

This super creamy, classic vegan cheesecake has been coming for a long time. This is the first traditional cheesecake I’ve shared on my blog, and it took me a while to get it right.

In the early days of the 2020 lockdown, I jumped on Instagram stories and did a poll. I asked readers what recipes they would like to see more of during their quarantine.

Some of the answers made sense at the time: recipes featured dry pantry staples like soups and stews.

People also crave baking projects to pass the time. I get a lot of requests for cookies or cake.

However, one answer seemed to dominate, which surprised me: cheesecake.

This is by far the readers’ favorite dessert.

When I think about it, this request is reasonable. What could be more comforting than a creamy, nostalgic, crispy crust with a silky interior cheesecake?

The recipe below does just that. This is my favorite, and I hope it will become your favorite, too.

Classic vegan cheesecake base: With or without cashews?
Cashew or no cashew? That’s my first question about making a dairy-free classic cheesecake recipe.

It’s no secret that I love to use cashews in any recipe with a creamy texture.

I use cashew cream in almost everything, from soups and stews to whipped cream and pasta. I also love cashew cheese, cashew cheese sauce, and homemade cashew yogurt.

But nut allergies should be considered. Cashews also require a high-speed blender or food processor to break down.

I tried many different bases for this classic vegan cheesecake. This, among other things, relates to the characteristic flavor of vegan cream cheese.

Other options include coconut milk, coconut cream, tofu, non-dairy milk + cornstarch, and vegan yogurt.

The insides of yogurt and plant milk varieties always need to be more wobbly. The silky tofu variety has a slight taste of soft tofu.

Nice, but I wanted a different cheesecake.

After all the tinkering and testing, I found a recipe I loved: creamy, luscious, sweet, and subtly sour.

Cashews are the key to this texture.

Therefore, this is a vegetarian cheesecake based on cashews and cream cheese. If you need a nut substitute, I’ve got you.

A cashew substitute for classic vegan cheesecake

In this recipe, you can use one of the following instead of cashews:

1 can whole coconut milk

This cheesecake will be more wobbly than my middle but taste great. If you make this substitute, increase the cornstarch to 2 tablespoons.

A 14-ounce box of tofu

If you are used to tofu, you may taste this version. But those who use it sparingly in cooking may not be able to spot much of a difference.

This is a great option to make the cheesecake less fat and more protein. If you make this version, add 1 1/2 tablespoons of cornstarch.

Choose 1 3/4 cups of lactose-free milk.

This is an excellent customization option for special dietary needs or food allergies. If you try this version, increase the cornstarch to 1 1/2 tablespoons.

Choose unsweetened yogurt or plain yogurt so that the sweetness ratio to the sweetener remains the same.

How to make a Super creamy vegan cheesecake

This is a step-by-step recipe, but if you take the time and are determined to enjoy the process, each step is very doable!

Step 1: Make the crust

This vegan cheesecake features a classic graham cracker style. This is one of my favorite crusts to make!

Place the graham crackers in a food processor with melted butter and some sugar. The butter clumps up the crumbs.

From there, you can press the crust firmly into the pan. No need for a rolling pin!

Step 2: Bake the crust

Bake the crust for 8-9 minutes, or until it develops a slightly nutty flavor. This precise timing is crucial as it helps the crust maintain a perfect firm texture, a key element in the cheesecake making process.

Step 3: Prepare the cheesecake filling

This step involves first processing the soaked cashews into a rough, powdery mixture. Then, add lemon juice, vegan cream cheese, sugar, vanilla, and cornstarch.

These fillings are essential for creating a rich, creamy, firm vegan cheesecake.

Step 4 Bake

Transfer the cheesecake batter to the prepared tin and bake for 40 minutes. The oven temperature for this recipe is 350 F / 175 F.

Step 5: Cool at room temperature

When it’s finished, the center of the cheesecake will still be wobbly. It’s crucial to carefully remove it from the oven and exercise patience as it cools at room temperature for an hour. This step is vital for the cheesecake’s perfect texture.

Step 6: Refrigerate the cheesecake overnight

While waiting 12-24 hours to enjoy your masterpiece may be difficult, this vegan cheesecake requires total overnight refrigeration. This is essential for a solid, sliceable texture!

During the cooling process, gently cover the pan’s top with plastic wrap, a silicone lid, or aluminum foil.

Step 7: Slice and enjoy

Now for the gratifying part: Cut your beautiful, smooth vegan cheesecake into slices and enjoy, piece by piece.

Tips, tricks, and troubleshooting

I’ve made it enough time to know this dish’s best steps.

Soak the cashews beforehand.

This is especially important if you’re using a food processor like mine. I recommend soaking for at least 4 hours, but an overnight stay in the fridge will do.

If you’re pressed for time, you can soak the cashews in boiling water for 1-2 hours. Drain them thoroughly before proceeding.

Stir the cashews before adding the cream cheese.

This recipe calls for blending the cashews before adding the cream cheese to a food processor (or high-speed blender).

You’re aiming for the same texture as my cashew cheese, but not as smooth. This ensures that the cashews continue mixing easily after adding the cream cheese.

Stir until a silky texture occurs before baking.

Once you add the sugar and cream cheese, let your food processor run for 2-3 minutes. You want the cheesecake batter to be silky before entering the oven.

Let the cake cool slowly.

I learned a lot about the art of baking and cooling cheesecake when I made my own classic vegan cheesecake.

That said, I’ve learned that when a traditional cheesecake is finished, the goal is a subtle wobble, not a slosh.

I also learned that vegan cheesecake works a little differently. Typical visual cues may not be enough to indicate the doneness of a cake.

Proper cooling is the key to making the cheesecake right. Be patient, and don’t skimp on the time it takes to cool at room temperature for 1 hour or chill in the fridge overnight.

Which vegan cream cheese should I use?

This classic vegan cheesecake recipe calls for three whole containers of cream cheese, which is a lot!

The good news is that it doesn’t matter which brand you choose. I tested Kite Hill Foods, Miyoko’s, Violife, and Tofutti. They all do equally well.

Since three boxes of cream cheese are too much, I recommend Tofutti because it’s usually the cheapest vegan cheese. But you can choose the brand you like or the one that suits your health needs.

The same goes for graham crackers, by the way! Here is a list of some store-bought vegetarian options.

Cheesecake toppings and decorations

This cheesecake is precisely what it claims to be: a classic vegan cheesecake. You don’t have to add a bunch of exciting toppings or sauces or condiments if you don’t want to.

I love a simple vegan blueberry lemon sauce on my cheesecake because a) the blueberries around me are still in season, and b) I love the color and sourness.

I have included this sauce in the recipe, but it can also be made with berries, plums, peaches, or apples.

Other interesting classic vegan cheesecake toppings include melted dark chocolate, chocolate sprinkles, vegan salted date caramel sauce, or fresh berries.

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Ingredients

8 sheets vegan graham crackers (125 g)

1/4 cup cane sugar (50g)

5 tablespoons vegan butter, melted (70g)

For the cake

1 cup whole unroasted cashews, soaked for at least 2 hours and drained (135g)

3 tablespoons water

3 tablespoons freshly squeezed lemon juice

24 ounces vegan cream cheese of choice (680g; 3 8-ounce/225g containers)

1 cup + 2 tablespoons cane sugar (220g)

2 teaspoons vanilla extract

1 tablespoon cornstarch (8g)

Optional blueberry lemon sauce

1 pint blueberries (about 1 1/2-2 cups)

2 tablespoons cane sugar

2 tablespoons freshly squeezed lemon juice

zest of 1 lemon

1/4 cup water (60ml)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8 – or 9-inch round cake or cheesecake pan with vegan butter or oil. Line the bottom of the pan with a round piece of parchment paper.
2. Prepare the graham cracker shell: Place the graham cracker and sugar in a food processor fitted with an S-shaped blade—process for about 20 seconds or until the cookies are crumbs. Drizzle with melted butter and continue processing for about a minute. The pastry is done when you squeeze a small piece of pie in your hand.
3. Remove the blade from the blender and pour the breadcrumbs into the prepared pan. Use the back of a measuring or regular cup to smooth out the water on the bottom and sides. You can apply some pressure here! Flatten the mixture until it is smooth, firm, and even.
4. Transfer the baking sheet to the oven and bake for 8-9 minutes or until just starting to smell nutty. Remove the pan from the oven and set it aside with the baked crust.
5. Clean and dry your food processor. Place the cashews in a food processor (fitted with an S-blade). Alternatively, use a high-speed blender, such as a Vitamix. Add three tablespoons of water. Cover the blender and blend a few times. Run the processor for about 1 minute until the cashews are broken down. Scrape the sides of the processor with a spatula and continue working for 2-3 minutes. The cashews should become relatively smooth and blend with little effort. Continue scraping the sides of the processor if needed.
6. Add lemon juice, cream cheese, sugar, vanilla, and cornstarch to the blender. Process for 3-4 minutes or until the mixture is completely smooth. If necessary, stop and scratch the sides of the processor. You’ll end up with a soft, thick mixture: it can be poured but won’t run, and it will coat the spoon or spatula.
7. Transfer the cheesecake batter to the prepared round baking sheet. Transfer to the oven and bake for 40 minutes.
8. Carefully remove the cheesecake from the oven. At this point, the center will still be very, very shaky! It solidifies as it cools. Let the cheesecake cool in a cool place for about 1 hour. Then, gently cover the pan and place the cheesecake in the fridge. Refrigerate the cheesecake overnight.
9. Place all the ingredients in a saucepan over medium heat to make the blueberry sauce. When the mixture begins to bubble, reduce the heat to low. Simmer, uncovered, for 10 minutes. Allow the sauce to cool before serving.
10. To serve, slice the cheesecake and spread on top to your liking. Enjoy!