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A cheesecake topped with a pile of blackberries, its creamy texture echoed by the smooth swirl of a creamy garlic salad dressing. A knife rests on a gray cloth in the background, ready for more slices to be cut from this delightful scene.

Vegan Cheesecake Recipe

A creamy, decadent, and wholesome raw vegan cheesecake that’s rich in flavor and entirely dairy-free.
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Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine International
Servings 10
Calories 372 kcal

Equipment

  • blender
  • food processor
  • springform pan

Ingredients
  

Crust Ingredients

  • ½ cup hemp seeds
  • ½ cup walnuts
  • ½ cup pecans
  • ¼ cup hazelnuts

Filling Ingredients

  • 3 tablespoons coconut butter store-bought or blended shredded coconut
  • 1 cup macadamia nuts
  • 1 cup cashews
  • 1/3 cup lemon juice
  • 2 tablespoons coconut oil
  • 2/3 cup water
  • 5 drops vanilla stevia
  • 2-4 teaspoons almond extract to taste
  • Low-glycemic sweetener such as monk fruit or erythritol, to taste

Instructions
 

For the Crust:

  • Process in a food processor until the mixture holds together but hasn’t turned to nut butter. Line a medium springform pan with parchment paper, then press the crust mixture evenly into the bottom.

For the Filling:

  • Blend all filling ingredients in a high-speed blender until creamy, adjusting almond extract and sweeteners as desired. Pour the filling over the crust, smooth out, and set in the fridge or freezer until firm. Garnish with fresh berries before serving.

Nutrition

Calories: 372kcalCarbohydrates: 10gProtein: 9gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gSodium: 5mgPotassium: 211mgFiber: 4gSugar: 2gVitamin A: 57IUVitamin C: 4mgCalcium: 45mgIron: 3mg
Keyword cake, cheescake, dairy free, dairy-free cheese, Easy vegan recipes, health desserts, Vegan, Vegan Desserts
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