Vegan Cheesecake Recipe

Name: Vegan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup slivered almonds; 2 tablespoons grapeseed oil; 4 tablespoons maple syrup; 1 cup brown rice flour or 1 cup whole wheat pastry flour; 1/4 teaspoon salt; Filling; 14 ounces coconut milk; 1 1/2 cups water; 1 cup raw sugar; 4 tablespoons agar-agar flakes (or nearly 3 tsp agar powder); 1/8 teaspoon turmeric (don't add more than this as it will affect the taste--it's purely for colour); 3/4 cup fresh lemon juice; 1 1/2 tablespoons lemons, zest of; 2 teaspoons vanilla extract; 1/4 cup arrowroot

Servings: persons

Crust
1/2 cup slivered almonds
2 tablespoons grapeseed oil
4 tablespoons maple syrup
1 cup brown rice flour or 1 cup whole wheat pastry flour
1/4 teaspoon salt
Filling
14 ounces coconut milk
1 1/2 cups water
1 cup raw sugar
4 tablespoons agar-agar flakes (or nearly 3 tsp agar powder)
1/8 teaspoon turmeric (don't add more than this as it will affect the taste--it's purely for colour)
3/4 cup fresh lemon juice
1 1/2 tablespoons lemons, zest of
2 teaspoons vanilla extract
1/4 cup arrowroot

1
["Preheat to 350u00b0F Lightly grease a 9"" tart pan.", "Mix the ingredients together and press into the bottom of the dish.", "(It is a dryish mixso you can add more oil although it is not necessary).", "If you're using a proper metal tart pan, press the dough up the fluted sides.", "Prick the bottom a few times with a.", "fork.", "Bake for approx 20 min, until brown.", "Let cool before adding filling.", "Dissolve arrowroot in 1/2 cup of water and set aside.", "Filling: Mix coconut milk, 1 cup of the water, sugar, agar& turmeric into a saucepan.", "Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a. little less time for powder--don't over cook or agar will lose its strength).", "Stir in the lemon juice, zest& vanilla then bring to a boil.", "Add the arrowroot/water mixture and boil for one minute.", "[It'simportant to stir throughout as you don't want the agar to clump up along the bottom of the pan.", "You'll feel it thicken up when you add the arrowroot.", "mix.", "].", "Pour into the cooled crust and let firm up before serving."]

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 1/2 cup slivered almonds, 2 tablespoons grapeseed oil, 4 tablespoons maple syrup, and more.

Yes, Vegan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions