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Homemade Vegan Cheesecake

What would you call this, Vegan Cheesecake or No-Cheesecake? ~ Let me know in the comments…
I haven’t decided, but one thing I know for sure… this is my new favorite vegan dessert.

Before this, it was our Vegan Chocolate Mouse.
Even thought that’s a wonderful recipe too, this one wins by a little.
The Vegan Chocolate Mouse is a bit heavy, while this Vegan Cheesecake is a lot lighter.
Both recipes are very easy to make and take very little effort to make.

Even people with no interest whatsoever in healthy or vegan eating go crazy for this cheesecake every time we serve it.

Keep in mind that this recipe does need some time to rest in the fridge, because the filling needs to thicken.
So think enough in advance if you’ll want to eat it.
It stores up to two days well in the fridge.

Difficulty: Beginner Prep Time 30 min Rest Time 1 min Total Time 31 mins Best Season: Suitable throughout the year


The easy vegan cheesecake recipe that even non vegans LOVE!


The Base

The Filling


Off On

  1. Soak cashews in hot water for at least +15 minutes, overnight works fine too.

  2. Blend the almonds, dates and vanilla in a food processor.

    If it doesn't stick together, add a little water.

  3. Cut a circle of baking paper and place it in a spring form. Insert the mix , press down firmly and evenly, set aside in the fridge.

  4. Add the soaked cashews, lemon juice, plant-based milk, agave/rice syrup and melted coconut oil to a blender and blend until smooth.

  5. Bring 1 cup of water to a boil in a sauce pan, dissolve the agar agar into it and stir for 2 minutes. Turn off the heat and let it cool down a bit.

    Add it to the filling and blend once more until well mixed.

    Pour the filling onto the base in the spring form and store in the fridge for +2 hours.

  6. Add a layer of raspberry jam on top.

    Stores well in the fridge up to two days.


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