Imagine slicing into a rich, velvety cheesecake, its creamy texture melting on your tongue, perfectly balanced with a golden, buttery crust. Topped with a vibrant berry compote bursting with juicy sweetness, each bite is a heavenly combination of tangy, sweet, and smooth flavors. This is pure dessert bliss—and it’s 100% plant-based!
This baked vegan cheesecake is:
✔ Ultra-Creamy & Silky – No dairy needed!
✔ Perfectly Sweet with a Tangy Touch – Just like a classic cheesecake!
✔ Easy to Make Yet Fancy Enough for Any Occasion
✔ Topped with a Gorgeous Berry Sauce – A burst of fruity goodness!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients You’ll Need 🛒
For the Crust:
- Vegan Cookies or Graham Crackers – The perfect crunchy base!
- Melted Vegan Butter – To bind and add richness!
- Maple Syrup or Sugar – A touch of sweetness!
For the Cheesecake Filling:
- Cashews (Soaked & Blended) – The secret to a smooth, creamy texture!
- Coconut Cream – For extra richness!
- Lemon Juice & Zest – Adds that classic cheesecake tang!
- Maple Syrup or Agave – Natural, deep sweetness!
- Vanilla Extract – For warm, aromatic notes!
- Cornstarch or Arrowroot Powder – Helps it set beautifully!
For the Berry Topping:
- Mixed Berries (Fresh or Frozen) – A sweet-tart topping!
- Maple Syrup – Enhances the natural fruit flavors!
- Lemon Juice – Brings brightness!
- Cornstarch – To thicken the sauce to perfection!
How to Make the Best Baked Vegan Cheesecake!
1️⃣ Prepare the Crust
- Crush vegan cookies or graham crackers into fine crumbs.
- Mix with melted vegan butter & a little sweetener, then press into a lined baking pan.
- Bake for 10 minutes until golden & slightly crisp.
2️⃣ Blend the Creamy Filling
- In a high-speed blender, blend soaked cashews, coconut cream, lemon juice, maple syrup, vanilla, and cornstarch until silky smooth!
3️⃣ Bake to Perfection
- Pour the cheesecake mixture over the crust & smooth the top.
- Bake at 325°F (163°C) for 45-50 minutes until slightly golden with a gentle wobble in the center.
4️⃣ Make the Berry Topping
- Simmer berries, maple syrup, lemon juice, and cornstarch until thick & glossy!
5️⃣ Chill, Top & Enjoy!
- Let the cheesecake cool completely, then chill in the fridge for at least 4 hours (or overnight for the best texture!).
- Spread the berry compote over the top & slice into creamy perfection!
Pro Tips & Tasty Variations!
- Want a Nut-Free Version? – Use silken tofu instead of cashews!
- Chocolate Lover? – Swirl in some vegan chocolate ganache!
- Coconut-Free? – Use vegan yogurt instead of coconut cream!
- Extra Tangy? – Add a little more lemon zest & juice!
One Bite & You’ll Be Hooked!
This Baked Vegan Cheesecake is so creamy, decadent, and satisfying that no one will believe it’s dairy-free! Perfect for special occasions, family gatherings, or simply treating yourself to something amazing.
Make this today & let the magic of plant-based indulgence take over!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes