11 Easy Vegan Cheesecakes You’Ll Crave Every Week

Craving creamy, dreamy cheesecake without dairy drama? You’ve landed in the right kitchen. These 11 easy vegan cheesecakes deliver silky textures, bold flavors, and zero fuss. No fancy equipment, no obscure ingredients—just swoon-worthy slices you can whip up on a weeknight. Ready to wow your taste buds and your Insta feed?

1. Classic New York–Style Vegan Cheesecake That Means Business

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This is your baseline banger: ultra-creamy, rich, and just sweet enough. It’s the perfect canvas for berries, chocolate drizzle, or a midnight fork-first raid of the fridge. Bake it once and you’ll never miss the diner version again.

Ingredients:

• 1 1/2 cups vegan graham cracker crumbs
• 5 tbsp melted coconut oil
• 2 tbsp sugar (organic)
• 2 cups raw cashews, soaked 4–8 hours and drained
• 1 cup vegan cream cheese
• 3/4 cup coconut cream
• 2/3 cup maple syrup
• 3 tbsp lemon juice
• 2 tsp vanilla extract
• 2 tbsp cornstarch
• Pinch salt

Instructions:

1. Heat oven to 325°F (163°C). Line a 9-inch springform pan with parchment on the bottom.
2. Mix crumbs, coconut oil, and sugar. Press firmly into the pan. Bake 8 minutes; cool slightly.
3. Blend cashews, vegan cream cheese, coconut cream, maple syrup, lemon, vanilla, cornstarch, and salt until silky.
4. Pour over crust. Tap to release bubbles. Bake 40–45 minutes until edges set and center slightly wobbly.
5. Cool to room temp, then chill 6 hours or overnight for peak sliceability.

Top with macerated strawberries or a tart cherry compote. For a no-bake option, skip cornstarch and baking, add 2 more tablespoons coconut oil, and chill until firm.

Estimated Nutrition (1/12 cheesecake, ~115 g): Calories 392; Total Fat 25 g; Total Carbohydrates 38 g; Dietary Fiber 2 g; Net Carbs 36 g; Protein 7 g. Serving size estimated as 1/12 of cake. Values are estimates and can vary.

2. No-Bake Lemon Burst Cheesecake That Wakes Up Your Taste Buds

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Zingy, bright, and ridiculously smooth, this lemon number tastes like sunshine. No oven, no stress—just chill and thrill. Perfect for brunch or when you want dessert without turning on heat.

Ingredients:

• 1 1/2 cups almond flour
• 3 tbsp maple syrup
• 4 tbsp melted coconut oil
• 2 cups cashews, soaked and drained
• 3/4 cup coconut cream
• 1/2 cup lemon juice (fresh)
• 1 tbsp lemon zest
• 2/3 cup maple syrup
• 1 tsp vanilla
• Pinch turmeric for color (optional)
• Pinch salt

Instructions:

1. Stir almond flour, maple syrup, and coconut oil. Press into a lined 8-inch springform pan. Freeze 15 minutes.
2. Blend cashews, coconut cream, lemon juice, zest, maple syrup, vanilla, turmeric, and salt until ultra-smooth.
3. Pour onto crust. Chill 6 hours or overnight until set.

Serve with sliced strawberries or blueberries. Add 1 tbsp poppy seeds to the filling for a bakery-style twist—so cute, so good.

Estimated Nutrition (1/10 cheesecake, ~120 g): Calories 420; Total Fat 26 g; Total Carbohydrates 41 g; Dietary Fiber 3 g; Net Carbs 38 g; Protein 8 g. Serving size estimated as 1/10 of cake. Values are estimates and can vary.

3. Salted Caramel Swirl Cheesecake You’ll Hide From Roommates

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Buttery caramel meets creamy filling and a kiss of sea salt. This one tastes fancy, but it’s weeknight-doable. Swirl it like you mean it.

Ingredients:

• 1 1/2 cups vegan chocolate cookie crumbs
• 5 tbsp melted vegan butter
• 2 cups cashews, soaked
• 1 cup vegan cream cheese
• 3/4 cup coconut milk (full-fat)
• 1/2 cup maple syrup
• 2 tsp vanilla
• 2 tbsp cornstarch
• Pinch salt
• 1/2 cup vegan caramel sauce (store-bought or homemade)
• 1/2 tsp flaky sea salt

Instructions:

1. Heat oven to 325°F (163°C). Mix cookie crumbs with vegan butter; press into a 9-inch pan. Bake 8 minutes; cool.
2. Blend cashews, cream cheese, coconut milk, maple syrup, vanilla, cornstarch, and salt until creamy.
3. Pour filling into crust. Dollop caramel on top and swirl with a knife. Bake 40 minutes until almost set.
4. Cool completely. Chill at least 6 hours. Sprinkle flaky salt before serving.

Short on time? Use a no-bake base and skip baking; just increase caramel swirl after chilling. FYI, a little extra salt makes the caramel pop.

Estimated Nutrition (1/12 cheesecake, ~110 g): Calories 410; Total Fat 27 g; Total Carbohydrates 38 g; Dietary Fiber 2 g; Net Carbs 36 g; Protein 6 g. Serving size estimated as 1/12 of cake. Values are estimates and can vary.

4. Chocolate Fudge Cheesecake That Doesn’t Play Around

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Deep, dark, and truffle-level decadent. This is for the chocolate people who don’t accept compromise. It’s rich but not heavy—dangerously sliceable.

Ingredients:

• 1 1/2 cups oreo-style vegan cookie crumbs
• 5 tbsp melted coconut oil
• 2 cups cashews, soaked
• 1 cup silken tofu, drained
• 1/2 cup coconut cream
• 3/4 cup maple syrup
• 1/2 cup cocoa powder
• 4 oz dark vegan chocolate, melted
• 2 tsp vanilla
• Pinch salt

Instructions:

1. Combine crumbs and coconut oil; press into a lined 8-inch pan. Freeze 15 minutes.
2. Blend cashews, tofu, coconut cream, maple syrup, cocoa, melted chocolate, vanilla, and salt until glossy.
3. Spread over crust. Chill 6–8 hours until firm. Optional: add a thin chocolate ganache layer on top.

Top with raspberries for a tart contrast. If you like it extra fudgy, add 2 more ounces melted chocolate to the filling—trust me.

Estimated Nutrition (1/10 cheesecake, ~120 g): Calories 465; Total Fat 30 g; Total Carbohydrates 44 g; Dietary Fiber 5 g; Net Carbs 39 g; Protein 9 g. Serving size estimated as 1/10 of cake. Values are estimates and can vary.

5. Blueberry Bliss Cheesecake With Jammy Ripple

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Bright blueberries bring color and a burst of sweetness. The ripple looks bakery-level fancy but takes two minutes. Great for picnics and potlucks.

Ingredients:

• 1 1/2 cups gluten-free oat cookie crumbs
• 4 tbsp melted vegan butter
• 2 cups cashews, soaked
• 3/4 cup coconut yogurt (plain, thick)
• 1/2 cup coconut cream
• 2/3 cup maple syrup
• 2 tbsp lemon juice
• 2 tsp vanilla
• 1 cup blueberries (fresh or frozen)
• 1/3 cup blueberry jam
• Pinch salt

Instructions:

1. Combine crumbs and butter; press into a lined 9-inch pan. Freeze 15 minutes.
2. Blend cashews, coconut yogurt, coconut cream, maple syrup, lemon, vanilla, and salt until smooth.
3. Fold in blueberries. Pour into crust. Swirl in jam with a spoon.
4. Chill 6 hours or until set.

Warm extra jam and drizzle over slices. Swap blueberries for blackberries if that’s what’s chilling in your freezer.

Estimated Nutrition (1/12 cheesecake, ~110 g): Calories 360; Total Fat 22 g; Total Carbohydrates 36 g; Dietary Fiber 3 g; Net Carbs 33 g; Protein 6 g. Serving size estimated as 1/12 of cake. Values are estimates and can vary.

6. Matcha Mousse Cheesecake That Feels Like a Spa Day

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Earthy matcha balances creamy sweetness for a zen dessert vibe. It sets softly like a mousse but slices clean. Calm dessert energy? Yes, please.

Ingredients:

• 1 1/4 cups shortbread-style vegan cookie crumbs
• 4 tbsp melted coconut oil
• 1 1/2 cups cashews, soaked
• 1 cup vegan cream cheese
• 3/4 cup coconut milk (full-fat)
• 1/2 cup maple syrup
• 2–3 tsp matcha powder (to taste)
• 2 tsp vanilla
• 1 tbsp agar flakes or 1 tsp agar powder
• Pinch salt

Instructions:

1. Press crumbs mixed with coconut oil into a lined 8-inch pan; chill.
2. Simmer coconut milk with agar 3–4 minutes until dissolved. Cool 5 minutes.
3. Blend cashews, cream cheese, maple syrup, matcha, vanilla, salt, and warm agar mixture until smooth.
4. Pour into crust and chill 4–6 hours.

Dust with extra matcha and add sliced kiwi on top. For stronger matcha vibes, go all the way to 3 teaspoons.

Estimated Nutrition (1/10 cheesecake, ~110 g): Calories 380; Total Fat 24 g; Total Carbohydrates 35 g; Dietary Fiber 2 g; Net Carbs 33 g; Protein 6 g. Serving size estimated as 1/10 of cake. Values are estimates and can vary.

7. Peanut Butter Cup Cheesecake That Hits the Nostalgia Button

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Chocolate crust, peanut butter filling, and mini cups on top. It’s like your favorite candy bar grew up and went plant-based. One slice and you’ll understand the hype.

Ingredients:

• 1 1/2 cups chocolate wafer crumbs
• 5 tbsp melted vegan butter
• 1 1/2 cups cashews, soaked
• 1 cup vegan cream cheese
• 1/2 cup peanut butter (natural, creamy)
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 2 tsp vanilla
• Pinch salt
• 1/2 cup mini vegan peanut butter cups, chopped

Instructions:

1. Combine crumbs and butter; press into 9-inch pan; freeze 15 minutes.
2. Blend cashews, cream cheese, peanut butter, coconut cream, maple syrup, vanilla, and salt until creamy.
3. Pour into crust. Sprinkle chopped peanut butter cups on top and press lightly.
4. Chill 6 hours.

Drizzle melted dark chocolate if you’re extra. Swap peanut butter for almond butter if allergies lurk—seriously, still amazing.

Estimated Nutrition (1/12 cheesecake, ~115 g): Calories 455; Total Fat 30 g; Total Carbohydrates 37 g; Dietary Fiber 3 g; Net Carbs 34 g; Protein 9 g. Serving size estimated as 1/12 of cake. Values are estimates and can vary.

8. Mango Lassi Cheesecake That Brings Summer Energy

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Tropical mango, tangy yogurt vibes, and a hint of cardamom. This one tastes like vacation with every bite. It sets no-bake and looks like a sunset.

Ingredients:

• 1 1/2 cups graham crumbs
• 4 tbsp melted coconut oil
• 2 cups cashews, soaked
• 3/4 cup thick coconut yogurt
• 1/2 cup coconut cream
• 1 cup mango puree (ripe Ataulfo if possible)
• 1/2 cup maple syrup
• 2 tsp lemon juice
• 1/2 tsp cardamom
• Pinch salt

Instructions:

1. Press graham mixture into lined 9-inch pan; freeze 15 minutes.
2. Blend cashews, yogurt, coconut cream, mango, maple syrup, lemon, cardamom, and salt until silky.
3. Pour into crust and chill 6 hours or overnight.

Top with more mango slices and toasted coconut flakes. Swap cardamom for lime zest if you want it brighter.

Estimated Nutrition (1/12 cheesecake, ~115 g): Calories 375; Total Fat 22 g; Total Carbohydrates 39 g; Dietary Fiber 3 g; Net Carbs 36 g; Protein 6 g. Serving size estimated as 1/12 of cake. Values are estimates and can vary.

9. Biscoff Dream Cheesecake That Tastes Like a Hug

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Spiced cookie butter and creamy filling? Say less. It’s cozy, cinnamony, and dangerously snackable.

Ingredients:

• 1 1/2 cups Biscoff cookie crumbs
• 5 tbsp melted vegan butter
• 1 1/2 cups cashews, soaked
• 1 cup vegan cream cheese
• 1/2 cup cookie butter (Biscoff)
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 2 tsp vanilla
• Pinch salt

Instructions:

1. Press Biscoff crumb mixture into a lined 8-inch pan; chill.
2. Blend cashews, cream cheese, cookie butter, coconut milk, maple syrup, cinnamon, vanilla, and salt until smooth.
3. Spread into crust and chill 6 hours.

Finish with crushed cookies on top for crunch. If you like it sweeter, add 2 extra tablespoons maple syrup—IMO it doesn’t need it.

Estimated Nutrition (1/10 cheesecake, ~115 g): Calories 500; Total Fat 31 g; Total Carbohydrates 48 g; Dietary Fiber 2 g; Net Carbs 46 g; Protein 7 g. Serving size estimated as 1/10 of cake. Values are estimates and can vary.

10. Strawberry Shortcake Cheesecake That Screams Spring

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Buttery vanilla crust, creamy center, and a glossy strawberry crown. It looks like a bakery window, but you made it in sweats. Peak picnic energy.

Ingredients:

• 1 1/2 cups vanilla wafer-style vegan cookie crumbs
• 4 tbsp melted coconut oil
• 2 cups cashews, soaked
• 3/4 cup vegan cream cheese
• 1/2 cup coconut cream
• 2/3 cup maple syrup
• 2 tbsp lemon juice
• 2 tsp vanilla
• Pinch salt
• 2 cups strawberries, sliced
• 1/3 cup strawberry jam, warmed

Instructions:

1. Press crumb mixture into a lined 9-inch pan; freeze 15 minutes.
2. Blend cashews, cream cheese, coconut cream, maple syrup, lemon, vanilla, and salt until smooth.
3. Pour filling into crust and chill 4 hours. Top with strawberries and brush with warm jam.

Add crushed freeze-dried strawberries to the crust for color. A dash of almond extract in the filling makes it taste like shortcake heaven.

Estimated Nutrition (1/12 cheesecake, ~120 g): Calories 355; Total Fat 22 g; Total Carbohydrates 36 g; Dietary Fiber 3 g; Net Carbs 33 g; Protein 6 g. Serving size estimated as 1/12 of cake. Values are estimates and can vary.

11. Espresso Mocha Cheesecake For Your Inner Barista

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Coffee and chocolate join forces in a creamy, café-worthy dessert. It’s bold, smooth, and pairs perfectly with, well, more coffee. Dessert and espresso in one forkful? Don’t threaten me with a good time.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 5 tbsp melted vegan butter
• 1 1/2 cups cashews, soaked
• 3/4 cup vegan cream cheese
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 2 tbsp espresso (strongly brewed) or 2 tsp espresso powder
• 2 tbsp cocoa powder
• 2 tsp vanilla
• Pinch salt
• 2 oz dark vegan chocolate, melted (optional for extra mocha depth)

Instructions:

1. Mix crumbs with butter; press into a lined 8-inch pan; chill.
2. Blend cashews, cream cheese, coconut cream, maple syrup, espresso, cocoa, vanilla, salt, and melted chocolate until satiny.
3. Pour into crust and chill 6 hours or overnight.

Garnish with chocolate curls and a dusting of cocoa. Want it bolder? Add another teaspoon of espresso powder and thank me later.

Estimated Nutrition (1/10 cheesecake, ~115 g): Calories 430; Total Fat 27 g; Total Carbohydrates 40 g; Dietary Fiber 3 g; Net Carbs 37 g; Protein 7 g. Serving size estimated as 1/10 of cake. Values are estimates and can vary.

Ready to pick a favorite? Start with one, then rotate through the rest until you’ve built your personal cheesecake hall of fame. These slices bring big flavor without the dairy baggage—your dessert game just leveled up. FYI: chill time tests your patience, but the first bite makes you forget all about it.

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