12 Creamy Vegan Cheesecake Recipes

Oh. My. Gosh. Vegan cheesecake? Is this real life? 😍

Get ready to have your taste buds BLOWN, my plant-based pals! I’ve scoured the internet, pestered my vegan chef friends, and raided my own recipe box to bring you 12 creamy, dreamy vegan cheesecake recipes that’ll make you forget dairy ever existed.

Whether you’re a seasoned vegan or just dipping your toes into the plant-based pool, these recipes are guaranteed to satisfy your sweet tooth and impress even the most skeptical of omnivores. Trust me, I’ve tested these on my cheese-loving family, and they were shook.

So grab your apron, fire up that food processor, and let’s dive into a world where cashews are king and coconut cream reigns supreme. Your dessert game is about to level up, big time!

Classic New York-Style Vegan Cheesecake

Alright, let’s kick things off with a vegan twist on the OG cheesecake. This bad boy is so creamy and rich, you’ll be tempted to check the ingredients list twice.

The secret? A blend of soaked cashews and silken tofu gives it that perfect, smooth texture we all crave.

Add a touch of lemon juice for tanginess, and a graham cracker crust (yes, there are vegan options!), and you’ve got yourself a slice of heaven.

I once served this at a family gathering, and my uncle – who swears by his dairy-filled cheesecake recipe – couldn’t believe it was vegan. Score one for the plants!

Strawberry Swirl Vegan Cheesecake

Picture this: a creamy vanilla cheesecake base swirled with vibrant strawberry puree. It’s like a work of art you can eat!

This recipe uses a combo of cashews and coconut cream for the base, with a date and nut crust that’ll make you wonder why you ever used graham crackers.

The strawberry swirl isn’t just pretty – it adds a burst of fruity flavor that’ll have you reaching for seconds (or thirds, no judgment here).

Pro tip: make extra strawberry puree to drizzle over your slice. You can thank me later.

Chocolate Peanut Butter Vegan Cheesecake

Okay, chocolate and peanut butter lovers, this one’s for you. It’s like if a Reese’s cup and a cheesecake had a baby – a delicious, vegan baby.

The base is a rich chocolate cheesecake made with cashews and cocoa powder, topped with a creamy peanut butter layer.

Drizzle some melted dark chocolate on top, and you’ve got a dessert that’ll make you weak in the knees.

Fair warning: this one is dangerously addictive. I may or may not have eaten half a cake in one sitting. No regrets!

Lemon Blueberry Vegan Cheesecake

Let’s take a trip to flavor town with this zesty, fruity number. It’s like sunshine on a plate!

The lemon cheesecake base is made with cashews and coconut cream, with a generous helping of lemon zest for that extra zing.

Fold in some fresh blueberries, and you’ve got a perfect balance of tart and sweet.

Top it with a blueberry compote, and you’ll be in dessert heaven. Plus, it’s packed with antioxidants, so it’s basically a health food, right? 😉

Raw Vegan Cheesecake

For all my raw foodies out there, this one’s for you! No baking required, just pure, unadulterated deliciousness.

The crust is a simple blend of dates and nuts, while the filling is a heavenly mixture of cashews, coconut oil, and maple syrup.

Flavor it with vanilla, or get creative with add-ins like matcha powder or freeze-dried fruit.

The best part? You can make this in advance and keep it in the freezer for those emergency dessert situations. We’ve all been there!

Pumpkin Spice Vegan Cheesecake

Fall lovers, rejoice! This pumpkin spice cheesecake will have you feeling cozy and autumnal, no matter what time of year it is.

The filling is a blend of cashews, pumpkin puree, and all those warm spices we love – cinnamon, nutmeg, ginger, and cloves.

Pour it into a gingersnap crust, and you’ve got yourself a slice of fall heaven.

I like to top mine with a dollop of coconut whipped cream and a sprinkle of cinnamon. It’s basically a PSL in cheesecake form!

Mango Coconut Vegan Cheesecake

Let’s take a tropical vacation with this mango coconut dream. It’s like a piña colada grew up and became a sophisticated dessert.

The filling is a luscious blend of cashews, coconut cream, and fresh mango puree.

Pour it into a coconut-macadamia nut crust, and top with slices of fresh mango.

One bite, and you’ll be transported to a beach somewhere, cocktail in hand. Don’t be surprised if you start hearing steel drums!

Oreo Vegan Cheesecake

That’s right, folks – Oreos are vegan! And they make one heck of a cheesecake.

The crust is made from crushed Oreos (try not to eat them all while you’re crushing), and the filling is a creamy cashew-based vanilla cheesecake.

Fold in some more crushed Oreos, and you’ve got a cookies-and-cream masterpiece.

Top it with a chocolate ganache made from coconut cream and dark chocolate, and prepare for your mind to be blown. It’s like your childhood favorite, all grown up!

Matcha Green Tea Vegan Cheesecake

For all you matcha lovers out there, this one’s going to rock your world. It’s creamy, it’s earthy, it’s slightly caffeinated – what more could you want?

The filling is a blend of cashews, coconut cream, and high-quality matcha powder.

Pour it into an almond-date crust, and you’ve got a dessert that’s not only delicious but also gorgeous to look at. That vibrant green color is 100% natural, baby!

I like to dust mine with a little extra matcha powder for that Instagram-worthy finish. #foodporn, anyone?

Salted Caramel Vegan Cheesecake

Get ready for a flavor explosion with this salted caramel dream. It’s sweet, it’s salty, it’s everything you’ve ever wanted in a dessert.

The cheesecake base is a classic vanilla cashew cream, but the real star is the salted caramel swirl.

Made with coconut sugar, coconut cream, and a pinch of sea salt, it’s a caramel sauce that’ll make you forget all about the dairy version.

Drizzle some extra on top and sprinkle with flaky sea salt for that gourmet touch. Warning: may cause involuntary moaning.

Key Lime Vegan Cheesecake

Pucker up, buttercup! This key lime cheesecake is about to take you on a taste bud adventure.

The filling is a zesty blend of cashews, coconut cream, and plenty of fresh key lime juice and zest.

Pour it into a coconut-almond crust, and you’ve got a dessert that’s both refreshing and indulgent.

Top it with some coconut whipped cream and lime zest for that classic key lime pie look. It’s like a vacation in Florida, minus the sunburn and tourist traps!

Tiramisu Vegan Cheesecake

Last but certainly not least, we’re ending on a high note with this coffee-infused beauty. It’s like if tiramisu and cheesecake had a delicious vegan baby.

The filling is a cashew-based cheesecake flavored with strong coffee and a splash of vegan coffee liqueur (optional, but highly recommended).

Layer it with coffee-soaked ladyfingers (yes, you can find vegan ones!), and dust generously with cocoa powder.

It’s sophisticated, it’s boozy, it’s everything you want in a grown-up dessert. Plus, it’s got coffee, so you can totally eat it for breakfast. I won’t tell if you don’t!

There you have it, folks – 12 vegan cheesecake recipes that’ll make you forget all about the dairy version. From classic flavors to wild combinations, there’s something here for every palate and occasion.

So what are you waiting for? Get in that kitchen and start blending those cashews! Your taste buds (and your vegan and non-vegan friends alike) will thank you.

And remember, in the immortal words of Julia Child (veganized, of course), “A party without vegan cheesecake is just a meeting.” Now go forth and create some dairy-free magic! 🌱🍰✨