Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Cheesecake
A rich plant-based dessert with a graham cracker crust and cashew filling.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
Stir the crushed graham crackers and melted vegan butter together until evenly moistened, then press firmly into the bottom of a 9-inch springform pan.
- 2
Freeze the crust for 15 minutes to set while you prepare the filling.
- 3
In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, vanilla, and salt.
- 4
Blend on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth and creamy with no graininess.
- 5
Pour the filling over the chilled crust and smooth the top with a spatula.
- 6
Cover and refrigerate for at least 6 hours, or until fully set.
- 7
Run a thin knife around the edge of the pan before releasing the springform sides.
- 8
Slice with a warm, clean knife between cuts for neat servings.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving350
Calories
8 g
Protein
14 g
Carbs
32 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This cheesecake replaces dairy cream cheese entirely with blended cashews, coconut cream, and lemon juice, a combination that depends far more on the cashews being properly softened than on any dairy substitute matching the original one to one.
Listahan note
This version soaks the cashews long enough that a high-speed blend turns fully smooth, and sets the filling by a long chill or freeze rather than baking it.
Technique cues
- Cashews need a soak of at least four hours, or a quick ten-minute boil as a shortcut, before blending, since dry or barely softened cashews leave a gritty filling no blender can fully smooth out.
- Blending the soaked cashews with coconut cream and lemon juice for several minutes, well past the point it looks smooth, achieves the dense, creamy texture this cheesecake relies on with no dairy at all.
- Lemon juice does double duty here, adding the tang that plain cashews and coconut cream lack on their own, standing in for the tartness a dairy cream cheese naturally has.
- This filling sets by chilling or freezing rather than baking, so a full freeze of several hours is what firms it into sliceable layers instead of a soft, pudding-like filling.
Kitchen flow
- Parallel prep
- While Vegan Cheesecake is in the oven, measure out any garnish or topping — like the coconut cream — so it's ready the moment the bake finishes cooling. Plan around the freeze; that's the slow part.
- Make-ahead
- Vegan Cheesecake's dough or batter (built around coconut cream) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Everything else is quick — the freeze is the one step that takes real time.
- Leftover move
- Leftover Vegan Cheesecake freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the coconut cream.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Vegan Cheesecake right away — sugar and butter residue hardens fast once it cools. This one leans on the coconut cream. The freeze step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cashews
Flavor support
Purpose: Cashews supports the balance of Vegan Cheesecake and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use verified safe seeds or omit the crunch when peanut or tree-nut safety matters.
coconut cream
Richness and texture
Purpose: coconut cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
lemon juice
Acid and brightness
Purpose: lemon juice balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
graham crackers
Main protein or body
Purpose: graham crackers gives Vegan Cheesecake its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Let a fully frozen cheesecake sit at room temperature for about ten minutes before slicing, straight from the freezer it's too hard to cut cleanly.
- Store leftovers in the freezer rather than just the fridge if you want the same firm texture more than a day or two later.
- Top with fresh fruit or a fruit compote just before serving rather than freezing it in, since frozen berries can weep liquid onto the surface.
Ingredient swaps
- Dairy-free direction
- Swap the vegan butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the lemon juice.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the lemon juice.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the lemon juice. Budget about 240 minutes for this one — it serves 8. This one is rooted in Vegan cooking. It runs 6 ingredients start to finish.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the lemon juice.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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