Indulge in the decadence of this Creamy Vegan Vanilla Bean Cheesecake with a Crunchy Graham Cracker Crust. This no-bake dessert combines a smooth, velvety filling infused with aromatic vanilla bean and a perfectly crunchy graham cracker crust. It’s elegant, rich, and entirely dairy-free, making it perfect for any occasion.
Whether you’re hosting a dinner party, celebrating a special event, or just treating yourself, this cheesecake will impress vegans and non-vegans alike with its luscious texture and irresistible flavor.
Why You’ll Love This Recipe
- Ultra Creamy: Achieves a rich, silky texture without dairy.
- No-Bake Delight: Perfect for when you want an easy dessert without turning on the oven.
- Elegant and Versatile: Ideal for both casual gatherings and formal occasions.
- Customizable: Add your favorite toppings, like fresh fruit or a drizzle of chocolate.
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups vegan graham cracker crumbs
- 1/4 cup coconut oil, melted (or vegan butter)
- 2 tablespoons maple syrup
For the Vanilla Bean Filling:
- 2 cups raw cashews, soaked overnight or in hot water for 1 hour
- 1 cup coconut cream (scooped from the top of a chilled can of coconut milk)
- 1/2 cup maple syrup (or agave nectar)
- 1/4 cup coconut oil, melted
- 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)
- 1 tablespoon lemon juice
- Pinch of salt
Optional Toppings:
- Fresh berries (strawberries, raspberries, or blueberries)
- Vegan whipped cream
- Drizzle of chocolate or caramel sauce
Ingredient Breakdown
Cashews
Soaked cashews create the creamy, dairy-free base for the cheesecake filling, blending into a luscious, velvety texture.
Coconut Cream
Adds richness and smoothness while keeping the filling light and fluffy.
Graham Cracker Crust
A classic combination of graham cracker crumbs, coconut oil, and maple syrup forms the perfect sweet, crunchy base.
Instructions
Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the freezer to set while you make the filling.
Step 2: Make the Filling
- Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor.
- Add the coconut cream, maple syrup, melted coconut oil, vanilla bean seeds (or extract), lemon juice, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.
Step 3: Assemble the Cheesecake
- Pour the vanilla bean filling over the prepared crust, smoothing the top with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
Step 4: Chill
- Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4-6 hours, or until fully set. For best results, chill overnight.
Step 5: Serve
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Garnish with fresh berries, whipped cream, or your favorite toppings. Slice and serve chilled.
Picture Gallery
Tips and Variations
- Make It Gluten-Free: Use gluten-free graham crackers for the crust.
- Switch the Flavor: Add 1 tablespoon of cocoa powder to the filling for a chocolate cheesecake or swirl in fruit puree for a fruity twist.
- Chill Time: If you’re short on time, place the cheesecake in the freezer for 1-2 hours to speed up the setting process.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
Nutritional Information (Per Serving – 1/12 of Cheesecake)
- Calories: 320
- Protein: 5g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 2g
- Sugar: 14g
- Iron: 15% of the daily value
This cheesecake is a rich, satisfying dessert that’s perfect for sharing (or not!).
Conclusion
This Creamy Vegan Vanilla Bean Cheesecake with a Crunchy Graham Cracker Crust is the ultimate dessert for any occasion. It’s easy to make, stunning to serve, and deliciously indulgent. With its creamy texture, fragrant vanilla flavor, and crunchy crust, it’s sure to be a hit with anyone who tries it.
Ready to impress? Try this recipe and share your thoughts in the comments below! Don’t forget to tag us on social media with your cheesecake creations.
Frequently Asked Questions
1. Can I use a different nut instead of cashews?
Cashews are best for their creamy texture, but macadamia nuts or blanched almonds can work in a pinch.
2. What if I don’t have a springform pan?
Use a pie dish or a square pan lined with parchment paper for easy removal.
3. Can I freeze the cheesecake?
Yes! This cheesecake freezes beautifully. Thaw in the fridge for 1-2 hours before serving.
4. How do I make the filling smoother?
A high-speed blender is key to achieving a silky texture. Blend for a few minutes, scraping down the sides, until completely smooth.
5. What pairs well with this cheesecake?
Serve with a cup of coffee, a glass of almond milk, or a drizzle of berry compote for a perfect pairing.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.