Easy Vegan Cheesecake: A Cozy Dessert to Savor
There’s something utterly magical about the first taste of a creamy cheesecake. It melts on your tongue, invoking memories of joyful gatherings, festive celebrations, and heartfelt conversations over sweet treats. Now, imagine that silky smoothness wrapped up in a healthier, plant-based version. Enter this Easy Vegan Cheesecake! With its golden almond flour crust and luscious cashew filling, it’s a dessert that feels like a warm hug, perfect for sharing (or keeping all to yourself!). This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With just a handful of simple ingredients, you can whip this up in no time.
- Crowd-Pleasing: Your friends and family won’t even know it’s vegan! Perfect for gatherings.
- Super Creamy: The velvety texture of the cashew filling will have you swooning with each bite.
- Nature’s Sweetener: Sweetened naturally with maple syrup, it offers a rich, wholesome flavor without refined sugars.
- Make-Ahead Friendly: Perfect for those busy days, you can prepare this cheesecake in advance and let it set in the fridge.
Ingredients You’ll Need for Easy Vegan Cheesecake
Gather these simple ingredients to embark on your delightful cheesecake journey:
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups cashews, soaked in water for 4 hours
- 1/2 cup coconut cream
- 1/4 cup maple syrup (for filling)
- 1 teaspoon vanilla extract (for filling)
- Juice of 1 lemon
Let’s Make It Together
Follow these easy steps to create your Easy Vegan Cheesecake. Don’t worry; I’ll guide you through each moment!
Preheat the oven to 350°F (175°C). In a bowl, warm your heart by mixing the almond flour, melted coconut oil, maple syrup, and vanilla extract together until it forms a crumbly crust. Press this lovely mixture firmly into the bottom of a greased springform pan.
Bake the crust for 10 minutes, then let it cool. The aroma wafting through your kitchen will be the first hint of the deliciousness to come!
In a blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until smooth, and take a moment to savor that creamy dreamy texture.
Pour the luscious filling over the cooled crust. Just look at that beautiful contrast!
Refrigerate for at least 4 hours or until set. Patience is key here, but it will be worth the wait!
Serve chilled, and watch as everyone delights in this delectable vegan treat.
Delicious Variations to Try
- Zesty Citrus Burst: Add the zest of an orange or lime to the filling for a refreshing twist that brightens each bite.
- Chocolate Lover’s Dream: Incorporate cocoa powder into the cashew mixture for a rich, chocolate cheesecake that’s pure indulgence.
- Berry Bliss: Top the cheesecake with a mix of fresh berries for a stunning presentation and a burst of added flavor. Think of those vibrant colors that will make it Instagram-ready!
- Nutty Crunch: Fold in some chopped nuts, like almonds or pecans, for a delightful crunch that pairs beautifully with the creaminess of the cheesecake.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This cheesecake is perfect for prep-ahead options! Make it a day or two in advance, and it’ll taste even better as the flavors meld together.
- Ingredient Swaps: If you’re out of almond flour, feel free to substitute any other nut flour or even oat flour for a different flavor!
- Slicing Trick: Run a knife under hot water before slicing for clean cuts and presentation that will wow your guests.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to a week. If you can resist, I bet it won’t last that long!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 210
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Sugar: 6g
- Protein: 4g
- Sodium: 5mg
Frequently Asked Questions
- Can I make this ahead? Yes, in fact, it’s even better when made the day before. Just store it in the fridge until you’re ready to serve!
- Can I use different ingredients? Absolutely! You can swap out almond flour for any other nut flour or even oat flour if you prefer.
- How do I store leftovers? Keep any leftovers in an airtight container in the fridge for up to a week.
- How long does it last? This cheesecake is best enjoyed within 4-5 days of making it for optimal freshness and flavor.
Final Thoughts
This Easy Vegan Cheesecake is not just a dessert; it’s an experience—a moment of joy and comfort beautifully packaged in each slice. With its creamy filling, nutty crust, and a touch of sweetness from maple syrup, it brings warmth to any gathering, whether it’s an intimate family dinner or a festive celebration with friends. Save this Easy Vegan Cheesecake to your dessert board so it’s ready when you need a cozy treat! What’s more comforting than that? Enjoy every delightful bite!
Print
Easy Vegan Cheesecake
- Total Time: 245 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A delightful and creamy vegan cheesecake with a golden almond flour crust and luscious cashew filling, sweetened naturally with maple syrup.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups cashews, soaked in water for 4 hours
- 1/2 cup coconut cream
- 1/4 cup maple syrup (for filling)
- 1 teaspoon vanilla extract (for filling)
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the almond flour, melted coconut oil, maple syrup, and vanilla extract until it forms a crumbly crust. Press into a greased springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until smooth.
- Pour the filling over the cooled crust.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
This cheesecake can be made a day or two in advance for best flavor. Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 5mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cheesecake, dessert, healthy dessert, plant-based cheesecake, easy cheesecake, gluten-free cheesecake