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This Baked Vegan Cheesecake just might be the best cheesecake you’ve ever had – you can’t tell it’s vegan! It has a gluten-free graham cracker-style crust and the creamiest dairy-free vanilla cheesecake filling. Coconut yogurt and cashews create the perfect texture.
I’ve got a number of dairy-free and vegan cheesecakes on my site. We’ve got the Vanilla Bean Cheesecake with Chocolate Ganache, the Mint Chip Cheesecake, the Strawberry Orange Cheesecake, and the Chocolate Chip Cookie Dough Cheesecakes.
But – all of those cheesecakes? They’re no-bake cheesecakes. There’s nothing wrong with no-bake cheesecakes. In fact, they are awesome. Easy to make, no fuss, and no need to turn on the oven. And while they are certainly reminiscent of traditional baked cheesecake, they don’t have quite the same texture. They also can’t sit outside of the fridge or freezer for too long, or they’ll melt.
So while the no-bake cheesecakes certainly have their place in my life…I thought there was some room for a new type of vegan cheesecake in my life:
Baked Vegan Cheesecake!
This dairy-free cheesecake is lusciously creamy and has the perfect amount of tang, which replicates the cream cheese flavor from the more traditional dairy-filled cheesecakes. It’s not too fussy either when you’re comparing it to dairy cheesecakes. This recipe doesn’t use a water bath and I didn’t have any issues with the cheesecake cracking.
If you love this, you’ll love my Baked Vegan Chocolate Cheesecake, this luscious Baked Apple Pie Vegan Cheesecake, and my Baked Vegan Pumpkin Cheesecake!
But, let’s talk about the ingredients that go into the filling of this dairy-free baked cheesecake, because each one is essential to baked cheesecake success.
What makes this Baked Vegan Cheesecake so delicious?
- Raw Cashews: much like in my no-bake vegan cheesecake recipes, cashews provide structure and stability for the cheesecake, while lending their sweet, mild flavor.
- Coconut Cream: this adds creaminess to the recipe.
- Thick Coconut Yogurt: this one is essential! The coconut yogurt adds a distinctive, cultured tang to the cheesecake and helps to mimic the flavor of cream cheese. I used Culina Yogurt. Homemade or another brand will also work, but make sure it’s a super thick yogurt with a nice tangy flavor.
- Maple Syrup: this is where the sweetness comes from!
- Lemon Juice: a classic flavor in traditional cheesecake, fresh lemon juice adds extra tang to the recipe.
- Arrowroot Starch: this helps to thicken the cheesecake and help it set to a smooth, creamy consistency.
- Vanilla Extract: a cheesecake necessity. Adds warmth and flavor.
- Sea Salt: because every recipe needs a little salt, even the sweet ones.
- Vanilla Bean Powder: ditto on the vanilla extract, but this also adds little vanilla bean flecks and helps amplify the flavor. It’s optional, but recommended.
How to make dairy-free baked cheesecake
First, you’ll blend the ingredients together until smooth. Then, pour the mixture over the pecan-coconut sugar crust, which tastes super similar to a graham cracker crust.
We bake it until just barely set, and then it cools in the propped-open oven. After a chill in the refrigerator, it’s perfectly creamy and ready to be devoured!
I topped mine with fresh, macerated strawberries, but you could use any kind of fruit you prefer, or go for something a little more decadent, like chocolate or caramel. Any way you enjoy it, you’ll be in cheesecake heaven! Hope you love this delicious vegan cheesecake recipe – it’s a new staple.
Want more baked vegan cheesecakes?
Baked Vegan Chocolate Cheesecake
This Baked Vegan Chocolate Cheesecake will make your mouth water! It’s super creamy and delicious, with a rich chocolate flavor and a tasty gluten-free chocolate crust.
Vegan Apple Cheesecake with Gluten-Free Oatmeal Crust
This Vegan Apple Cheesecake is a creamy and irresistible baked vegan cheesecake that is perfect for the holidays or for any apple pie lovers! Made with an oatmeal almond flour crust, this gluten-free cheesecake is topped with a scrumptious apple pie filling.
Baked Vegan Pumpkin Cheesecake
This Baked Vegan Pumpkin Cheesecake will wow you with its rich texture, spices, and gluten-free graham cracker-style crust. It’s the perfect vegan Thanksgiving dessert.
Baked Vegan Cheesecake
Ingredients
For the crust
- 1⅓ cups raw pecans
- 1⅓ cups almond flour
- ⅓ cup coconut sugar
- ⅓ cup coconut oil, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
For the filling
- 1½ cup raw cashews, soaked in water for 4 hours to soften, drain and rinse before using
- ¾ cup coconut cream
- 1 cup vegan coconut yogurt, I like Culina Yogurt, but any that is thick and tangy will work!
- ⅓ cup pure maple syrup
- 3 tablespoons fresh lemon juice, from the juice of one large lemon
- 3 tablespoons arrowroot starch
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ¼ teaspoon vanilla bean powder
For the strawberry topping (optional)
- 1 cup fresh strawberries, halved or quartered
- 2 tablespoons coconut sugar
Equipment
Instructions
For the crust
- Preheat the oven to 350ºF. Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet.
- In a food processor or high-powered blender, combine the pecans, almond flour, coconut sugar, cinnamon, and sea salt. Pulse slightly to break up the pecans. Stream in the melted coconut oil and then pulse again until the mixture is well moistened and sticks together when pressed between your fingertips. Scrape down the sides of the container or use the tamper as necessary.1⅓ cups raw pecans, 1⅓ cups almond flour, ⅓ cup coconut sugar, 1 teaspoon ground cinnamon, ½ teaspoon sea salt, ⅓ cup coconut oil
- Press the crust evenly along the bottom and up the sides of the prepared pan. Bake for 15 minutes or until firm to the touch. Let cool while you make the filling.
For the cheesecake filling
- Reduce the oven temperature to 325º.
- In a high-powered blender or a food processor (I use my Vitamix), blend the soaked cashews, coconut cream, coconut yogurt, maple syrup, fresh lemon juice, arrowroot starch, vanilla extract, sea salt, and vanilla bean powder. Scrape down the sides of the container or use the tamper as necessary to get a super smooth consistency. It will take about 3 to 5 minutes of blending to get it super smooth and creamy.1½ cup raw cashews, ¾ cup coconut cream, 1 cup vegan coconut yogurt, ⅓ cup pure maple syrup, 3 tablespoons fresh lemon juice, 3 tablespoons arrowroot starch, 1 teaspoon vanilla extract, ½ teaspoon sea salt, ¼ teaspoon vanilla bean powder
- Taste the mixture and adjust to your tastes (add more maple syrup for sweetness, lemon juice for tanginess, or vanilla extract for more vanilla flavor). Pour the filling into the cooled crust and tap the pan hard on the counter a few times to release any air bubbles.
- Bake for 45 to 60 minutes, or until mostly set. The cheesecake should jiggle slightly in the center when it’s ready, but not be too wet and jiggly. Try not to disturb the cheesecake for the first 45 minutes.
- When the cheesecake is just shy of set, turn off the oven, leaving the cheesecake inside. Leave the oven door open a few inches and let the cheesecake cool inside of the slightly ajar oven. Remove from the oven after about an hour.
- Chill in the refrigerator for at least an hour to chill all the way through.
For the strawberries & to serve
- When you’re about ready to serve, combine the strawberries and coconut sugar in a bowl. Let the strawberries macerate for about 10 minutes. Just before serving, top the cheesecake with the strawberries. It’s also great served with coconut whipped cream or any other fruit that you prefer.1 cup fresh strawberries, 2 tablespoons coconut sugar
- Store the cheesecake tightly wrapped in the refrigerator for up to 1 week.
What brand and where did you purchase your vanilla bean powder? It seems to Be hard to find a quality product online. If I leave it out should I substitute one for one with extract? And last question, did you use a standard cheesecake pan? Thanks!
Hi Lauren, I used an 8″ springform pan, as mentioned to in the recipe. I buy my vanilla bean powder from Amazon, usually the Kiva brand – here’s a link. You can always substitute with extract if you prefer!
I have made this recipe 3 times and each time it turns out AMAZING. This is easily my favourite vegan cheesecake recipe. Even my non-vegan friends loved it.
So glad you’re loving this recipe, Heather!!
HI Rachel,
I want to try this recipe, but only have a 10″ spring form pan. I was thinking of 1.5x the recipe to ensure I have enough ingredients, and then filling the pan as per the recipe (keeping any leftovers aside). Do you think it would work in a 10″ pan? And if so, how long do you think I should bake it for? I want to bring this to a get together tomorrow. Thank you!
Hi Amanda! You’ll definitely want to do 1.5x the recipe, and that should fit the pan pretty well without any extra (the area of a 10″ circle is 1.5x the area of an 8″ circle). I would start checking on it around 50 minutes – not sure exactly how much longer it will take, so keep a close eye on it towards the end of baking. I’m guessing it will take about an hour and 15 minutes, but it depends on your oven! I hope this helps, and that it’s a hit!
Thank you for your reply!
This recipe looks fantastic! I only have a 6” springform pan… any thoughts on how long to bake? Thank you!!!
Hi Corey, you’d probably want to halve the recipe – it would overflow from the pan in these amounts. I’d start checking on the cheesecake around 25 minutes.
Thank you so much!!!
I would like to try this. I am worried about the large window meaning 45 to 60 minutes. This is because I am an awful baker and nothing ever seems to come out right. :) What amount would you recommend to start experimenting with? Thank you!
Hi Angie, I give a fairly large window here because all ovens are so different, and you’re looking for the right texture with the cheesecake! I’d check it at 45 minutes and give the pan a little wiggle — if it stills seems really wet and sloshes around, it needs more time. If the sides seem set and just the center seems a little wiggly, you’re ready to turn the oven off. I hope that’s helpful! Let me know if you have any other questions :D
Hi, did you buy the plain Culina yogurt for this recipe or the vanilla flavored? Would it matter if I have the vanilla flavored one? Thanks!
I used plain for this! Vanilla will work as well if you have it.
Hi I don’t have any coconut oil on hand, but would I be able to just use olive oil or melted butter/margarine to replace it in the crust? Thanks.
Melted butter or margarine would be fine for the crust! :)
Thanks for such a quick reply! I’m currently waiting for the cashews to soak, so I’ll post a rating when I make the cheesecake :)
Wonderful, hope you love it!
I followed the recipe very carefully and I’m so happy with the result! I will definitely be making it again! To store the cheesecake, would it be fine if I left it in the freezer for a few weeks? Thanks for such a great recipe
Can I leave the coconut sugar out? Or is there an alternative?
Hi Antonia, for the crust, you should be able to reduce it down to 2 tablespoons but it does help with the binding/texture. You could replace with another sweetener here too if preferred. It can be skipped with the strawberry topping.