Vegan Cheesecake Recipe - NO Cashews! (2024)

The easy vegan cheesecake recipe that even non vegans LOVE… with no cashews, and no tofu required.

Vegan Cheesecake Recipe - NO Cashews! (1)

Vegan cheesecake with no cashews

This vegan cheesecake is so out-of-this-world delicious that I have yet to bring it to any party where both vegans and non vegans haven’t raved about it!

Even people with no interest whatsoever in healthy or vegan eating go crazy for this cheesecake every time I serve it.

When creating the recipe, my goal had been to make something that tasted so similar to classic New York cheesecake that—if you didn’t already know it was egg free and vegan—you would absolutely never be able to tell.

You may also like:Vegan Chocolate Chip Cookies

Vegan Cheesecake Recipe - NO Cashews! (3)

I’ve had way more than my fair share of bad vegan cheesecakes in my life, so I know exactly what comes to mind when people picture vegan cheesecake: chalky texture, unpleasant artificial aftertaste, disappointingly non-cheesy flavor, or lack of any flavor at all.

As a huge cheesecake lover, I have exorbitantly high standards for the perfect baked cheesecake, and those high standards were front and center when I set out to make a vegan version that tasted just as good as the original.

This dairy free cheesecake is so rich and creamy, no one ever believes it isn’t full of heavy cream and sugar!

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Vegan Cheesecake Recipe - NO Cashews! (5)

The best vegan baked cheesecake

When I finally perfected my cheesecake recipe, it was time to test it out on a group of non vegans.

I brought it to a party and quietly set it down with all of the other desserts, without mentioning to anyone that it was vegan.

While I’d hoped people would like it, I’d never in a million years expected the entire cheesecake to be completely gone in under an hour!

That’s when I knew the recipe was definitely a keeper.

*For chocolate cheesecake, try this veganBrownie Cheesecake Recipe

Vegan Cheesecake Recipe - NO Cashews! (7)

Cheesecake ingredients

You have multiple options for the cream cheese, yogurt, and sweetener in this recipe, so choose ingredients that fit your own dietary and taste preferences.

The recipe works with store-bought vegan cream cheese, such as Trader Joes vegan, Tofutti, Miyokos (soy free), or Kite Hill (soy and cashew free).

Or if you’re feeling adventurous, you can make your own homemade cream cheese with cashews or macadamia nuts.

And have fun decorating your cheesecake, with sliced strawberries, bananas, blueberries, chocolate chips or coconut milk chocolate truffles.

I topped the vegan cheesecake in the photos with toasted coconut and homemade vegan cream cheese frosting (4 oz cream cheese, 2 oz vegan butter, 1 cup powdered sugar, 1/2 tsp pure vanilla extract).

Use a prepared crust, cookie crust or graham cracker crust; or follow the optional crust recipe below. The entire cheesecake, from the filling to the crust, is completely vegan.

Leftover cream cheese? Make Vegan Cinnamon Rolls

Vegan Cheesecake Recipe - NO Cashews! (9)

How to make vegan cheesecake

Gather all of your ingredients, and preheat the oven to 350 degrees Fahrenheit.

Fill any baking pan about halfway up with water, and place the pan of water on your oven’s lower rack.

Bring the cream cheese to room temperature, then beat cheese cake ingredients in a blender or food processor until smooth. Be sure not to over beat, which could cause air bubbles to form that might later burst and cause cracking.

Smooth the filling on top of a prepared vegan crust, place on the oven’s middle rack, and bake 30 minutes. Do not open the oven door.

When time is up, keep the oven door closed but turn the heat off. Leave the cake in the closed oven for 5 additional minutes, then remove and let it cool 20 minutes or more before placing the still-underdone cheesecake in the refrigerator for a few hours to firm up.

These steps are important because letting the recipe cool gradually, instead of exposing it to harsh temperature changes, is another trick to prevent cracking.

The cheesecake will be considerably firmer in texture after 6-8 hours. Leftovers can be stored in the fridge for up to four days, or it can also be sliced and frozen.

Above, watch the vegan cheesecake recipe video

Vegan Cheesecake Recipe - NO Cashews! (10)

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The easy vegan cheesecake recipe that even non vegans love, with no cashews required.

Vegan Cheesecake Recipe - NO Cashews! (12)

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Prep Time 6 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 7 hours hours

Yield 8 – 12 slices

5 from 24 votes


  • 24 oz cream cheese, such as TJ vegan or Tofutti OR vegan cream cheese
  • 2 cups plain yogurt, such as coconutmilk, almond, soy, or cashew yogurt
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 4 tsp cornstarch (or here's a Keto Cheesecake Recipe)
  • 2/3 cup sugar or pure maple syrup, or xylitol for sugar free


  • Optional Crust (or use your favorite crust): 1 1/2 cup raw nuts of choice, 1 cup pitted dates, 1/8 tsp salt. If dates are not soft, soak in boiling water until soft. Blend all ingredients in a food processor until fine crumbles form. Add water very slowly (1 tsp at a time) only if needed. Pour into a lined 9-inch springform pan, press down evenly, then set aside while you make the filling.

    Preheat oven to 350 F. Fill any baking pan about halfway with water and place it on the oven’s lower rack. Bring cream cheese to room temp. Beat all cheesecake ingredients with a blender or food processor just until smooth. (Do not overbeat, which would introduce air bubbles that might burst in the oven and cause cracking.) Smooth on top of the prepared crust. Place on the middle rack, above the rack that has the water pan. Bake 30 minutes, and do not open the oven door during this time. When the time is up, still do not open the oven even a crack, but turn off the heat. Leave in the closed oven for an additional 5 minutes. Then remove the cake—it will still look underdone—and let cool at least 20 minutes before placing the still-underdone cheesecake in the fridge. It’s important to let it cool before refrigerating, because you want it to cool gradually so it doesn’t crack. Chill at least 6 hours or overnight, during which time it firms up. Store leftovers covered in the fridge 3-4 days, or you can also freeze slices if desired.

    View Nutrition Facts


Also try these popular Vegan Brownies.

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Vegan Cheesecake Recipe - NO Cashews! (2024)


What is vegan cheesecake made of? ›

These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that's all you need. Whirl and set aside. Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar.

How do you thicken a cheesecake filling? ›

Increase the Amount of Cream Cheese: Adding more cream cheese to the filling can help thicken it. This will also enhance the richness and flavor of the cheesecake. Add Sour Cream: Incorporating sour cream into the filling can add thickness and tanginess. It also helps create a smooth and creamy texture.

What happens when you overbeat cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

What do vegans use instead of cream cheese? ›

Best Healthy Substitutes For Cream Cheese (Vegan)
  • Vegan Cashew Cream Cheese.
  • Hummus.
  • Tofu Sour Cream.
  • Cashew Sour Cream.
  • Vegan Tofu Ricotta Cheese.
  • Avocado.
  • Strawberry Chia Jam (Fruit Spread)
  • Unsweetened Plain Yogurt (vegan)
Mar 11, 2021

Is sour cream or heavy cream better for cheesecake? ›

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

What makes a cheesecake dense or fluffy? ›

To get a light and airy style of cheesecake, though, it was key to whip the egg whites and fold them into the batter. The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor.

What happens if you add too much lemon juice to cheesecake? ›

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

What not to do when making cheesecake? ›

16 Mistakes You're Making With Homemade Cheesecake
  1. Working with cold ingredients. Hobo_018/Getty Images. ...
  2. Using whipped cream cheese. ...
  3. Using low-fat cream cheese. ...
  4. Undermixing your cheesecake. ...
  5. Not diversifying your cheeses. ...
  6. Not being careful with your eggs. ...
  7. Only making plain cheesecake. ...
  8. Baking in anything but a springform pan.
May 29, 2023

Can you over whip a cheesecake? ›

Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for? ' and annoyingly, I can't say for certain. How long depends on what brand of mixer you use, whether you are using a stand mixer or hand mixer, or even just your arm and a balloon whisk.

What happens if you add too much sour cream to cheesecake? ›

What happens if you put too much sour cream in cheesecake? Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

What to do if my no bake cheesecake won't set? ›

Chill For A Longer Period

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Why is my no bake cheesecake not setting up? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Why didn't my cheesecake get hard? ›

Don't Overbake

An overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle.

What is the main ingredient in vegan cheese? ›

Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot. Vegan cheese is seen as a healthier alternative to cheese by some, and may reduce your risk of heart disease due to its lower content of fat.

What makes vegan cheese cheese? ›

The ingredients used in vegan cheese vary depending on the type of cheese being made and the desired texture and flavor. The most commonly used ingredients include plant-based milk, nutritional yeast, agar agar, tapioca starch, coconut oil, cashews, and chickpea flour.

What kind of vegan cheese does cheesecake Factory use? ›

Finding vegan options at The Cheesecake Factory is easier than ever—the chain has added Field Roast Chao cheese and Best Foods vegan mayo to its menu at locations nationwide. Now, you can enjoy an animal-free burger topped with dairy-free cheese and egg-free mayo at this popular restaurant.

What is the difference between vegan cheese and dairy cheese? ›

Dairy cheese is made my separating the different kinds of milk proteins and adding enzymes and bacteria to curdle the casein protein. Vegan cheese is made in a similar way, but involves separating plant proteins.

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