Creamy, Decadent, Delicious Vegan Cheesecake

This recipe uses a combination of cashews and vegan cream cheese for an incredibly smooth and rich texture that rivals traditional cheesecake.

Yields: 8-10 servings

Prep time: 30 minutes (plus soaking time for cashews)

Chill time: At least 6 hours (preferably overnight)

Ingredients:

For the Crust:

1 ½ cups vegan graham cracker crumbs (about 10-12 full graham crackers)
¼ cup (56g) melted vegan butter
2 tablespoons granulated sugar (optional, if your graham crackers are unsweetened)

For the Filling:

2 cups raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water)
1 (8 ounce) package (about 1 cup) vegan cream cheese, softened to room temperature (Tofutti or Kite Hill often work well)
¾ cup granulated sugar
½ cup full-fat canned coconut milk (refrigerated overnight, use only the thick solid cream)
¼ cup fresh lemon juice
2 teaspoons vanilla extract
Pinch of salt

Optional Toppings:

Equipment:

Instructions:

1. Prepare the Crust:

In a food processor, pulse the vegan graham crackers until you have fine crumbs.
Add the melted vegan butter and sugar (if using) and pulse until the mixture is evenly moistened and resembles wet sand.
Press the crumb mixture firmly and evenly onto the bottom of the springform pan. You can use the back of a spoon or a flat-bottomed glass to help with this.
(Optional) For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. You can also skip this step for a no-bake crust.
Place the crust in the refrigerator or freezer while you prepare the filling.

2. Make the Creamy Filling:

Drain the soaked cashews thoroughly.
In a high-speed blender, combine the soaked and drained cashews, softened vegan cream cheese, sugar, thick coconut cream (scoop only the solid white part from the top of the refrigerated can, leaving the watery liquid behind), lemon juice, vanilla extract, and salt.
Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, and you may need to stop and scrape down the sides of the blend¹er several times to ensure everything is incorporated. The consistency should be thick and luxurious.

3. Assemble and Chill the Cheesecake:

Pour the smooth cheesecake filling over the prepared crust in the springform pan.
Gently tap the pan on the counter a few times to release any air bubbles and ensure an even surface.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.

4. Serve and Enjoy:

Once the cheesecake is fully chilled and firm, carefully remove the sides of the springform pan.
If desired, garnish with your favorite toppings such as fresh berries, vegan caramel sauce, chocolate shavings, or fruit compote.
Slice and serve chilled.

Tips for the Most Decadent Cheesecake:

High-Quality Ingredients: Using good quality vegan cream cheese and full-fat coconut milk will significantly impact the richness and creaminess of the cheesecake.
Properly Soaked Cashews: Soaking the cashews until they are very soft is crucial for achieving an ultra-smooth filling.
Blend Until Silky Smooth: Don't rush the blending process. Blend the filling ingredients until there are absolutely no lumps or graininess left.
Don't Skip the Coconut Cream: The thick coconut cream adds significant richness and a lovely texture. Make sure to only use the solid part.
Chill Thoroughly: Patience is key! Allow the cheesecake ample time to chill and fully set in the refrigerator. This will make it easier to slice and will improve the overall texture.
Room Temperature Vegan Cream Cheese: Softening the vegan cream cheese will help it blend smoothly with the other ingredients.

Enjoy this incredibly creamy and decadent vegan cheesecake! It's sure to impress even non-vegans.

Kol Tzion (קוֹל צִיּוֹן)