This vegan cheesecake is made with a vegan graham cracker crust and decadent cashew filling

INGREDIENTS – 2 cups vegan graham cracker crumbs – ½ cup vegan butter – ¼ cup organic sugar – 1 ¾ cups raw cashews – ½ cup vegan yogurt – ½ cup maple syrup – ½ cup coconut oil – ¼ cup non-dairy milk – 1 tablespoon lemon juice – 1 teaspoon vanilla extract – 1 teaspoon salt

STORAGE Vegan cheesecake will keep in a sealed container in the refrigerator for about 4 days. This cheesecake is also freezer-friendly! I recommend wrapping it in plastic, then sealing it in a large freezer bag. It should keep for about 3 months.

FREQUENTLY ASKED QUESTIONS Can this cheesecake be made gluten-free? It can! If you can find vegan gluten-free graham crackers, use them for the crust. Otherwise, try a nut-based crust.

What are some good vegan cheesecake toppings? Try chocolate sauce, vegan caramel sauce, fresh berries (I love mine with raspberries!), and/or dairy-free whipped topping (I used almond milk Reddi Wip for the slices in the photos).

How can I get my batter to have a smooth texture? The best way is to use a high-powered blending device, like a Vitamix. If you don't have something high-powered, just be patient! It can take five minutes or more to get everything blended.

Click the link below to see the full recipe!