Description
A rich and creamy Vegan Cheesecake that captures the classic dessert’s flavor and texture while being entirely plant-based.
Ingredients
Scale
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup gluten-free graham cracker crumbs or almond flour
- 1/4 cup coconut oil, melted
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust: Combine the gluten-free graham cracker crumbs (or almond flour) with melted coconut oil. Press into the bottom of a lined springform pan.
- Make the filling: Blend dairy-free cream cheese, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth and creamy.
- Pour the filling over the prepared crust and distribute evenly.
- Bake for 25-30 minutes or until set with a slight jiggle in the center.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours to fully set.
- Slice and serve, enjoying every creamy, dreamy bite!
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cheesecake, dairy-free dessert, plant-based cheesecake
