14 Vegan Cheesecake Recipes You’Ll Dream About

Craving creamy, dreamy cheesecake without the dairy drama? You’re in the right place. These 14 vegan cheesecakes deliver silky texture, bold flavors, and serious show-off vibes—no baking required for most. Ready to stun your taste buds and your guests? Let’s cheesecake.

1. Classic New York-Style Vegan Cheesecake That Nails The Creaminess

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This is your go-to, no-fluff vegan cheesecake that tastes like the real deal. It’s rich, tangy, and perfectly smooth with a buttery cookie crust. Serve it for holidays, birthdays, or “just because I can” nights.

Ingredients:

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 2 cups raw cashews, soaked 4 hours and drained
• 1 cup vegan cream cheese
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. Line a 9-inch springform pan. Mix crumbs, melted coconut oil, and maple syrup, then press into the base. Chill 15 minutes.
2. Blend cashews, vegan cream cheese, coconut cream, maple syrup, lemon juice, vanilla, and salt until silky.
3. Pour filling over the crust, smooth the top, and chill at least 6 hours (overnight is best).
4. Slice with a warm knife and serve.

Top with fresh berries or a quick berry compote. Want it firmer? Add 2 tbsp melted cocoa butter to the filling.

Nutrition (Per Serving, 1/12 cake): Calories 355; Total Fat 23g; Total Carbs 31g; Dietary Fiber 2g; Net Carbs 29g; Protein 7g. Serving size estimated as 1 slice from a 9-inch cake. Values are estimates and may vary.

2. No-Bake Lemon Burst Cheesecake That Brightens Any Table

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Tart, sunny, and ridiculously refreshing, this lemon beauty wakes up your palate. It’s the one you bring when you want compliments to chase you.

Ingredients:

• 1 1/2 cups almond flour
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 2 cups raw cashews, soaked
• 3/4 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch turmeric for color (optional)

Instructions:

1. Mix almond flour, coconut oil, and maple syrup. Press into an 8-inch springform pan and chill.
2. Blend cashews, coconut milk, maple syrup, lemon juice, zest, vanilla, and turmeric until super smooth.
3. Pour into crust and chill 6 hours.
4. Garnish with extra zest and thin lemon slices.

Go big with a poppy seed sprinkle for crunch. FYI, Meyer lemons make it extra floral and fancy.

Nutrition (Per Serving, 1/10 cake): Calories 401; Total Fat 26g; Total Carbs 37g; Dietary Fiber 3g; Net Carbs 34g; Protein 8g. Serving size estimated as 1 slice from an 8-inch cake. Estimates may vary.

3. Chocolate Fudge Cheesecake For When Only Decadence Will Do

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Dark, glossy, and ultra-smooth, this one’s a chocoholic’s dream. It tastes like a truffle married a cheesecake—no regrets.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs (vegan)
• 1/4 cup coconut oil, melted
• 2 cups raw cashews, soaked
• 1 cup vegan cream cheese
• 3/4 cup maple syrup
• 1/2 cup coconut cream
• 1/2 cup cocoa powder
• 1/2 cup melted dark chocolate (70%+)
• 1 tsp vanilla extract
• Pinch salt

Instructions:

1. Combine cookie crumbs and coconut oil. Press into a 9-inch pan and chill.
2. Blend cashews, vegan cream cheese, maple syrup, coconut cream, cocoa, melted chocolate, vanilla, and salt until glossy.
3. Pour into crust, smooth, and chill overnight.
4. Top with shaved chocolate or cacao nibs.

Add a shot of espresso to the filling for mocha vibes. Trust me, it slaps.

Nutrition (Per Serving, 1/12 cake): Calories 438; Total Fat 29g; Total Carbs 41g; Dietary Fiber 4g; Net Carbs 37g; Protein 8g. Serving size estimated. Values may vary.

4. Strawberry Swirl Cheesecake That Screams Spring

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Think silky vanilla filling with ribbons of bright strawberry sauce. It looks bakery-level but takes minimal effort.

Ingredients:

• 1 1/2 cups vegan graham crumbs
• 1/4 cup vegan butter, melted
• 2 cups cashews, soaked
• 3/4 cup vegan yogurt (unsweetened)
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 2 tsp vanilla
• Pinch salt
• 1 1/2 cups strawberries, chopped
• 2 tbsp sugar
• 1 tsp cornstarch mixed with 1 tsp water

Instructions:

1. Make crust with crumbs and vegan butter; press into an 8-inch pan and chill.
2. Simmer strawberries and sugar 5 minutes; stir in cornstarch slurry to thicken. Cool.
3. Blend cashews, yogurt, maple syrup, lemon juice, vanilla, and salt until smooth.
4. Pour filling in pan. Dollop strawberry sauce and swirl with a skewer. Chill 6 hours.

Swap in raspberries or peaches. For extra gloss, warm a spoon to create clean swirl passes.

Nutrition (Per Serving, 1/10 cake): Calories 356; Total Fat 20g; Total Carbs 40g; Dietary Fiber 3g; Net Carbs 37g; Protein 7g. Estimates may vary.

5. Salted Caramel Pecan Cheesecake That’s Dangerously Addictive

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Sticky-sweet caramel meets creamy cheesecake and toasted pecans. It’s rich, dramatic, and perfect for celebrations—or Tuesday.

Ingredients:

• 1 1/2 cups pecans, toasted
• 1/2 cup rolled oats
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 2 cups cashews, soaked
• 1 cup coconut cream
• 1/2 cup maple syrup
• 2 tsp vanilla
• 1/4 tsp sea salt
• 1/2 cup coconut sugar
• 1/4 cup vegan butter
• 1/3 cup coconut milk
• 1/2 tsp flaky salt

Instructions:

1. Pulse pecans and oats to coarse crumbs. Mix with coconut oil and maple syrup; press into a 9-inch pan.
2. Blend cashews, coconut cream, maple syrup, vanilla, and sea salt until smooth. Pour over crust and chill.
3. Make caramel: simmer coconut sugar and vegan butter 2 minutes; whisk in coconut milk and cook until thick. Cool slightly.
4. Spread caramel on top, sprinkle pecans and flaky salt. Chill 1 hour more.

Warm the knife for tidy slices. Add a shot of bourbon to the caramel for a grown-up twist—IMO, perfection.

Nutrition (Per Serving, 1/12 cake): Calories 468; Total Fat 34g; Total Carbs 38g; Dietary Fiber 3g; Net Carbs 35g; Protein 6g. Estimates may vary.

6. Blueberry Lavender Cheesecake For Calm, Fancy Vibes

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Floral notes meet juicy berries for a spa-day-in-dessert form. It’s light, elegant, and unexpected in the best way.

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup desiccated coconut
• 3 tbsp coconut oil, melted
• 2 tbsp agave syrup
• 2 cups cashews, soaked
• 3/4 cup coconut milk
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 tsp vanilla
• 1 tsp culinary lavender, lightly crushed
• 1 cup blueberries, fresh or frozen

Instructions:

1. Stir almond flour, coconut, coconut oil, and agave. Press into an 8-inch pan and chill.
2. Blend cashews, coconut milk, maple syrup, lemon juice, vanilla, and lavender until silky.
3. Fold in blueberries and pour into crust. Chill 6 hours.
4. Garnish with extra berries and a whisper of lavender.

Go easy on the lavender—too much tastes like soap. A blueberry compote drizzled on top seals the deal.

Nutrition (Per Serving, 1/10 cake): Calories 362; Total Fat 24g; Total Carbs 31g; Dietary Fiber 4g; Net Carbs 27g; Protein 8g. Estimates may vary.

7. Peanut Butter Cup Cheesecake That Doubles As A Mic Drop

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Creamy peanut butter filling with a chocolate cookie crust and ganache topper. It’s indulgent and kid-approved, adult-obsessed.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup peanut butter, melted slightly
• 2 tbsp coconut oil, melted
• 2 cups cashews, soaked
• 3/4 cup vegan cream cheese
• 1/2 cup peanut butter
• 1/2 cup maple syrup
• 1/3 cup almond milk
• 1 tsp vanilla
• Pinch salt
• 1/2 cup dark chocolate chips
• 1/4 cup coconut milk

Instructions:

1. Mix crumbs, melted peanut butter, and coconut oil. Press into a 9-inch pan and chill.
2. Blend cashews, cream cheese, peanut butter, maple syrup, almond milk, vanilla, and salt until smooth. Pour and chill 6 hours.
3. Heat chocolate chips with coconut milk to make ganache. Spread over set cake and chill 30 minutes.

Top with chopped roasted peanuts for crunch. Swap almond butter if peanuts aren’t your thing.

Nutrition (Per Serving, 1/12 cake): Calories 471; Total Fat 31g; Total Carbs 42g; Dietary Fiber 3g; Net Carbs 39g; Protein 9g. Estimates may vary.

8. Mango Lassi Cheesecake That Brings Tropical Sunshine

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Bright mango, creamy yogurt tang, and cardamom warmth—this one tastes like vacation. It sets beautifully and slices like a dream.

Ingredients:

• 1 1/2 cups ginger cookie crumbs (vegan)
• 1/4 cup coconut oil, melted
• 2 cups cashews, soaked
• 1 cup vegan yogurt (unsweetened)
• 1 cup mango puree
• 1/3 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla
• 1/2 tsp ground cardamom

Instructions:

1. Combine crumbs and coconut oil; press into a 9-inch pan.
2. Blend cashews, yogurt, mango puree, maple syrup, lemon juice, vanilla, and cardamom until velvety.
3. Pour into crust and chill 6 hours or freeze 2 hours then thaw 20 minutes.

Swirl extra mango on top for flair. Add a pinch of saffron if you’re feeling extra.

Nutrition (Per Serving, 1/12 cake): Calories 356; Total Fat 19g; Total Carbs 43g; Dietary Fiber 3g; Net Carbs 40g; Protein 7g. Estimates may vary.

9. Cookies & Cream Cheesecake That Makes Everyone Smile

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Crushed chocolate sandwich cookies throughout a plush vanilla base? Instant crowd-pleaser. It’s nostalgic and dangerously snackable.

Ingredients:

• 1 1/2 cups vegan sandwich cookie crumbs
• 1/4 cup vegan butter, melted
• 2 cups vegan cream cheese
• 1 cup cashews, soaked
• 1/2 cup coconut cream
• 1/2 cup powdered sugar
• 1/4 cup maple syrup
• 2 tsp vanilla
• 1 cup vegan sandwich cookies, chopped

Instructions:

1. Mix crumbs with melted butter; press into a 9-inch pan and chill.
2. Blend cream cheese, cashews, coconut cream, powdered sugar, maple syrup, and vanilla until smooth.
3. Fold in chopped cookies, spread into crust, and chill 6 hours.
4. Top with more cookie crumbles because why not.

Use a mix of classic and chocolate cookies for contrast. Serious tip: slice with a hot knife to avoid cookie drag.

Nutrition (Per Serving, 1/12 cake): Calories 430; Total Fat 27g; Total Carbs 44g; Dietary Fiber 2g; Net Carbs 42g; Protein 6g. Estimates may vary.

10. Matcha White Chocolate Cheesecake That’s Subtly Luxe

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Earthy matcha meets creamy white chocolate for a smooth, sophisticated dessert. It’s sweet without cloying and looks stunning in green.

Ingredients:

• 1 1/4 cups graham crumbs
• 3 tbsp coconut oil, melted
• 2 cups cashews, soaked
• 3/4 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 tsp vanilla
• 2 tsp matcha powder
• 3 oz vegan white chocolate, melted

Instructions:

1. Stir crumbs and coconut oil; press into an 8-inch pan.
2. Blend cashews, coconut cream, maple syrup, lemon juice, vanilla, and matcha until smooth.
3. Blend in melted white chocolate. Pour and chill at least 6 hours.
4. Dust with extra matcha to serve.

Use ceremonial-grade matcha for best color. Add a sesame brittle shard if you’re feeling cheffy.

Nutrition (Per Serving, 1/10 cake): Calories 403; Total Fat 26g; Total Carbs 36g; Dietary Fiber 3g; Net Carbs 33g; Protein 7g. Estimates may vary.

11. Baked Vanilla Bean Cheesecake For The Purists

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Yes, you can bake vegan cheesecake and get that classic dense bite. The specks of real vanilla make it restaurant-worthy.

Ingredients:

• 1 1/2 cups graham crumbs
• 1/4 cup vegan butter, melted
• 16 oz vegan cream cheese
• 1 cup silken tofu, drained
• 3/4 cup sugar
• 1/4 cup lemon juice
• 2 tsp vanilla bean paste
• 2 tbsp cornstarch
• Pinch salt

Instructions:

1. Heat oven to 325°F (163°C). Line a 9-inch springform and wrap base with foil.
2. Mix crumbs with butter; press into pan. Par-bake 8 minutes.
3. Blend cream cheese, tofu, sugar, lemon, vanilla, cornstarch, and salt until smooth. Pour into crust.
4. Bake 45–55 minutes until edges set and center slightly jiggly. Cool, then chill 6 hours.

Serve with macerated berries. Don’t skip the full chill—patience equals perfect texture, seriously.

Nutrition (Per Serving, 1/12 cake): Calories 305; Total Fat 18g; Total Carbs 30g; Dietary Fiber 1g; Net Carbs 29g; Protein 6g. Estimates may vary.

12. Pumpkin Spice Cheesecake That Wins Thanksgiving

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All the cozy spices in a silky pumpkin base with a gingersnap crust. It’s fall in forkable form.

Ingredients:

• 1 1/2 cups vegan gingersnap crumbs
• 1/4 cup coconut oil, melted
• 1 1/2 cups cashews, soaked
• 12 oz vegan cream cheese
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup coconut cream
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla
• Pinch salt

Instructions:

1. Combine gingersnap crumbs and coconut oil; press into a 9-inch pan.
2. Blend cashews, cream cheese, pumpkin, maple, coconut cream, spice, vanilla, and salt until velvety.
3. Pour and chill 6 hours or bake at 325°F for 35–40 minutes for a firmer set. Cool completely if baked.

Top with coconut whipped cream and toasted pecans. Add extra spice if you like it bold.

Nutrition (Per Serving, 1/12 cake): Calories 340; Total Fat 21g; Total Carbs 33g; Dietary Fiber 2g; Net Carbs 31g; Protein 6g. Estimates may vary.

13. Key Lime Cheesecake That Zings (And Blings)

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Sharp citrus flavor with a creamy, cool finish—this key lime version refreshes after any big meal. The color is pure sunshine-on-a-plate.

Ingredients:

• 1 1/2 cups graham crumbs
• 1/4 cup vegan butter, melted
• 2 cups cashews, soaked
• 3/4 cup coconut cream
• 1/2 cup agave syrup
• 1/2 cup key lime juice
• 2 tbsp lime zest
• 1 tsp vanilla
• Pinch salt

Instructions:

1. Make crust with crumbs and butter in an 8-inch pan; chill.
2. Blend cashews, coconut cream, agave, key lime juice, zest, vanilla, and salt until creamy.
3. Pour into crust and chill 6 hours. Garnish with lime wheels.

Add a green tint with a tiny pinch of spirulina if you want that classic pastel look. Pro tip: zest first, then juice—your knuckles will thank you.

Nutrition (Per Serving, 1/10 cake): Calories 371; Total Fat 24g; Total Carbs 34g; Dietary Fiber 3g; Net Carbs 31g; Protein 7g. Estimates may vary.

14. Espresso Hazelnut Cheesecake For Coffee Lovers Only

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Bold espresso and toasted hazelnuts create a café-level dessert that pairs beautifully with, yes, more coffee. It’s rich, nutty, and grown-up.

Ingredients:

• 1 1/4 cups hazelnuts, toasted
• 1/2 cup oats
• 3 tbsp coconut oil, melted
• 2 cups cashews, soaked
• 3/4 cup vegan cream cheese
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup strong espresso, cooled
• 2 tsp vanilla
• Pinch salt
• 1 oz dark chocolate, shaved (topping)

Instructions:

1. Pulse hazelnuts and oats to crumbs; mix with coconut oil and press into an 8-inch pan. Chill.
2. Blend cashews, cream cheese, coconut cream, maple syrup, espresso, vanilla, and salt until super smooth.
3. Pour into crust and chill 6 hours. Top with shaved chocolate and extra chopped hazelnuts.

Swap espresso for strong cold brew if that’s what you’ve got. A splash of hazelnut liqueur takes it over the top—FYI.

Nutrition (Per Serving, 1/10 cake): Calories 418; Total Fat 29g; Total Carbs 31g; Dietary Fiber 3g; Net Carbs 28g; Protein 8g. Estimates may vary.

Ready to pick a favorite? These 14 vegan cheesecake recipes prove you can ditch dairy and keep every bit of the creamy, dreamy magic. Mix, chill, slice, and bask in dessert glory—your fork is waiting.

Nutrition disclaimer: All nutrition values are estimates based on standard USDA data and typical product labels. Actual values vary by brands, substitutions, and portion sizes.