Source: Pixabay: guvo59

Baked Vegan Classic CheeseCake

This vegan cheesecake is as fascinating, if not more, as the traditional dairy-based cheesecake. Enjoy this dairy-free, guilt-free pleasure that does not compromise on the classic cheesecake taste!



number of servings
  • 112 cups of raw cashews Added to
  • 1 Cup of unsweetened almond milk Added to
  • 1 Cup of granulated sugar Added to
  • 1 tablespoon of Vanilla Extract Added to
  • The juice of one large lemon Added to
  • 14 teaspoon of sea salt Added to
  • 112 cups of crushed vegan cookies Added to
  • 6 tbls of vegan butter, melted Added to


90 min.
1. Step

Soak the raw cashews overnight or for at least 6 hours. It's a crucial step to get the creamy texture and flavor of the 'cheese' filling.

2. Step

If you're running short on time, you can use the quick-soak method: pour boiling water over the cashews and let them soak for an hour.

3. Step

Preheat your oven to 350°F (178°C) and grease a 9-inch pie dish.

4. Step

To prepare the crust, pulse the vegan cookies in a food processor until finely ground. Add in the melted vegan butter and pulse again until combined. Now press the mix on the bottom of the greased pie dish and bake for about 10-12 minutes. Use the bottom of a glass to press the crust, it ensures a tightly-packed and uniform crust.

5. Step

During this time, prepare the cheesecake filling. Drain the soaked cashews and put them in a blender. Add almond milk, sugar, vanilla extract, lemon juice, and a pinch of salt. Blend until you get a smooth and creamy mixture.

6. Step

Pour this creamy mixture onto your baked crust and spread evenly.

7. Step

Bake in your pre-heated oven for about 45-55 minutes or until the edges have lightly browned. Lesser the baking time, creamier the cheesecake.

8. Step

Once baked, let it cool and then refrigerate overnight or for at least 6 hours. The cooling process helps to firm up and enhances the flavor of the cheesecake.

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