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The Best Creamy Vegan Cheesecake Recipe You Need to Try Today

Prep time: 15mins | Baking Time: 40minutes | Servings: 8

A closeup photo of a vegan cheesecake topped with fresh strawberries

Are you dreaming about vegan/lactose free cheesecake? Get ready, I am spilling the beans (and bananas) on the recipe for the absolute creamiest vegan cheesecake. No more compromising on flavour or texture with plant-based cheesecake.

What makes this creamy vegan cheesecake the best?

The texture and flavor - This is the vegan cheesecake that tastes like the original, but better. Often when I buy a slice of cheesecake, it’s disappointing, but not this one! 

Nut free – A win for those with nut allergies! While numerous vegan cheesecake recipes incorporate nuts, this stands out by being entirely nut-free.

Easy to make – This cheesecake is super easy to make – the only challenge lies in patiently waiting for it to chill before you can enjoy every bite!

What’s in vegan cheesecake and why?

Soy Milk - In This recipe I make the cheesecake filling from a Soy milk and Coconut Cream which gives a nice smooth and creamy texture to your vegan cheesecake cake. The cream is obviously the key part of the cake. If you have the option to buy a good vegan cream cheese in the style of Philadelphia cream cheese, you can replace the soy milk with your cheese and save some time. But I always prefer making my food from scratch to know exactly what I eat without unnecessary additives. 

Oat flour - for the crust. To make it gluten free, use rice flour instead.The flour after baking gets a yummy cookie like flavour.

Coconut oil – Also for the crust. I personally don't like when the coconut oil flavour is too dominant, so I like to mix it half and half with another oil of your choice.

Date syrup – For the cheesecake filling. Date syrup is a great healthy alternative to sugar. 

Coconut Cream – For the cheesecake filling. You need canned coconut cream, or you can use canned full fat coconut milk and only use the thick white part (you will need a few cans to get enough cream).

Cornstarch – This helps thicken the cheesecake and makes it set up properly. Do not omit. Arrowroot or tapioca starch might work, but corn starch will give you the best results.

Topshot of a vegan cheesecake topped with fresh strawberries

Make it Gluten Free

Substitute oats with rice flour to make the cheesecake both gluten free and vegan.


The Filling

1 litre Unsweetened Soy milk

1 can Coconut cream

2 Tbsp Cornstarch

Ripe Banana (optional sweetener - blend it with the cheese If using)

Date sirup (I don't like my cheesecake too sweet, I would add maybe 1 Tbsp)

Pinch of salt

1 (Organic) lemon

  • 2 Tbsp of lemon zest

  • ½ Half lemon juice


100g Unpitted medjool dates

1 cup Oat flour (or oats)

½ cup Coconut oil (or other oils of your choice)

½ Tsp Cinnamon

Pinch of salt

Step by step Instruction

1. Make the cream cheese:

Put the soy milk to a pot and bring to a boil, keep stirring it so it will not get burned.

When boiling, add lemon juice from ½ of lemon.

The milk will start crumbling into cheese, after 5 minutes, turn off the stove. Stir to make sure it will not burn and let it sit for a few minutes.

When cooled down a bit, pour the cheese into a straightener lined with a cheesecloth or other clean fabric and strain liquid from the cheese. 

You can squeeze out more liquid.

2. Making the cheesecake mix:

Take the soy cheese and place it in a blender together with the rest of the ingredients for the cheesecake filling and blend for a few minutes until nice and smooth.

3. Preheat the oven to 180 degrees C.

4. Make the crust

In a bowl, mix all ingredients for the crust. Combine well using your hand.

If you are using oats, I like to blend the dry oats in a blender before using them to break them into “flour”, it will give you the feeling of cookies and not granola.

5. Assemble the cheesecake

Place baking paper into your cake pan. Put all the crust mixture into the pan and press all to the bottom creating a nice flat base for the cheesecake. It's important that you will press everything as much as possible.

Pour the cheesecake filling into the prepared pan over the crust and spread evenly.

6. Bake it

Place the cake into a preheated oven and bake for about 40 minutes. After 40 minutes check it, If the middle is still too soft you can bake for another 5-10 minutes.

When done, turn off the heat, and let it sit in the oven with open oven doors for 10 more minutes. 

7. Chill and Serve

Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. 

When ready to serve, slice and serve with any optional toppings.

Nutritional Facts:

Per 1 serving:

  • Calories: Approximately 450-530 kcal

  • Total Fat: 34-40g

  • Saturated Fat: 26-29g

  • Monounsaturated Fat: 3-6g

  • Polyunsaturated Fat: 2-3g

  • Cholesterol: 0mg

  • Sodium: 90-130mg

  • Total Carbohydrates: 35-45g

  • Dietary Fiber: 3-5g

  • Sugars: 21-27g

  • Protein: 4-7g

Please note that these values are rough estimates and can vary based on specific ingredients and their nutritional content. If you need precise nutritional information, consider using specific details from product labels or a nutrition calculator based on the exact measurements and ingredients you use.



I'm so excited to be sharing with you health tips that are carefully curated to bring balance and positive change to your everyday life.

My goal is to empower you and guide you back to your roots and support your wellbeing with movement, delicious recipes and wellness tips in a joyful and tasty way, without struggle!

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