Classic Vegan Cheesecake
This vegan cheesecake is so rich, so creamy, you'd never guess it was dairy-free! Made with a vegan graham cracker crust and decadent cashew filling, this scrumptious dessert will blow your mind!
Servings: 10
Calories: 372kcal
Ingredients
For the Crust
- 2 cups vegan graham cracker crumbs
- ½ cup vegan butter, melted
- ¼ cup organic granulated sugar
For the Cheesecake Filling
- 1 ¾ cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- ½ cup unsweetened and unflavored non-dairy yogurt
- ½ cup maple syrup
- ½ cup coconut oil, melted
- ¼ cup unsweetened and unflavored non-dairy milk, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Stir the graham cracker crumbs, butter, and sugar together in a large mixing bowl.
- Press the mixture into the bottom and up the sides of a springform pan (7 to 9 inches in diameter).
- Place the pan into the oven and bake the crust until lightly browned at the edges, about 10 minutes.
- Transfer the pan to a cooling rack when done.
- While the crust bakes and cools, place all ingredients* for the filling into a blender or the bowl of a food processor fitted with an s-blade.
- Blend until smooth.
- Pour the batter into the crust.
- Cover and place the entire cheesecake into the refrigerator and chill until the filling has set, which should take about 4 hours.
- Carefully release the cheesecake from the pan. Slice and serve.
Notes
* If you're not using a high-powered blending device, you may want to start by blending just the cashews and yogurt to a paste, then adding the remaining ingredients and blending again.
Nutrition
Serving: 1slice (1/10 of recipe) | Calories: 372kcal | Carbohydrates: 39.3g | Protein: 5.2g | Fat: 22.6g | Saturated Fat: 5g | Sodium: 492mg | Potassium: 172mg | Fiber: 1.9g | Sugar: 19.9g | Calcium: 44mg | Iron: 2mg