Healthy Vegan cheesecake recipes


healthy vegan cheesecake

One of the most searched subjects on Google. Believe me, I’ve spent hours searching for vegan cheesecake recipes to find out what’s needed for the perfect creamy cheesecake that melts in your mouth just like classic dairy cheesecakes! You’ll be surprised how simple it is to make a vegan cheesecake with only 5 easy-to-find ingredients and lots of nuts!

Ingredients:

Crust: 1 1/2 cup unsalted cashews or pecans (I suggest cashews because their sweetness mix well with all other ingredients)

1 tbsp coconut oil or vegetable oil (you can use any other neutral-tasting plant oil too!) *note: not virgin coconut oil* you don’t want coconut flavor in your cheesecake! 1/8 tsp salt

Filling of Healthy Vegan cheesecake

A person holding a piece of fruit

1 1/2 cup raw cashews, soaked for at least 2 hours or overnight (if time doesn’t permit just soak them in hot water for 1 hour) *note: I do not recommend using unsoaked cashews, due to their natural enzyme inhibitors which make the filling lumpy and dry. Soaking is an important step when making vegan cheesecakes because it softens the cashews and releases their enzyme inhibitors, resulting in a creamy smooth texture. You can read more about this from Minimalist Baker’s blog post. Also, don’t use the quick-soak method as you’ll end up with a thin liquid instead of thick custard. What a bummer!

Cheesecake Filling

A plate of food on a table

1 1/2 cup (200g) firm tofu, well pressed to remove as much water as possible: I recommend using Organic Tofu because it’s organic and the only ingredient is the soybean. As for regular tofu, you can read its label where it says that it contains calcium sulfate, magnesium chloride…etc., which are just chemicals used to separate liquid from tofu so don’t worry about them being harmful to your health. But these chemicals have nothing to do with tofu’s health benefits.

About 200g of raw cashews soaked in hot water for 10 minutes

1 cup coconut cream or full-fat coconut milk. Not low fat! *note: I recommend using Thai Kitchen Cream, since it has the highest fat at 51%, which creates extra creamy filling.

1/4 cup organic cane sugar or maple syrup to taste. You can use any other sweeteners like agave nectar but just not raw honey, stevia extract…etc., they are usually expensive & their sweetness varies too much depending on where you are buying them from. So unless you’ve tried them before, don’t experiment with something unknown because once again your cheesecake’s texture will be different.

2 tbsp cornstarch or arrowroot powder (you can use 2 tsp tapioca starch for the gluten-free version)

1 1/2 tsp vanilla extract

or 1 vanilla bean *note: I recommend using organic vanilla extract.

1/4 tsp salt

lemon juice to taste (optional) I usually add 2 tbsp of fresh lemon juice but you may need only 1 tbsp if you are using store-bought lemon juice in a carton or bottle.

Fruit topping of your choice (optional): strawberries, blueberries, raspberries, cherries…etc., make sure to wash them and remove stems!

Directions for Healthy Vegan cheesecake

1- Preheat oven to 350F (180C)

2- Add all the crust ingredients in a blender and pulse until the mixture looks like it crumbles. Bake for 15 minutes at 350F (180C). Remove from the oven and set aside to cool completely before filling.

3- Combine soaked cashews with coconut cream, raw cashews & vanilla extract in a blender and blend at high speed until smooth and creamy for about 2-4 minutes depending on the strength of your machine. Mix until everything is evenly combined.

4- Pour cheesecake filling over the crust and spread evenly.

5- Toppings are optional but I highly recommend them! Simply wash and prepare your fruit of choice then place them on top of chilled cheesecake.

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