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This vegan cheesecake recipe is super easy and super delicious. Just blend, throw it in a pan and bake! No coconut cream, no tofu, no freezing and thawing. But you will need a tub of store-bought vegan cream cheese. I usually use Daiya or Tofutti as they are most widely available. **recipe + details below**

This recipe has not been tested as thoroughly as my other recipes as it was a one-off that I made for my boyfriend’s birthday. So keep that in mind and do let me know if you run into any issues. But it’s so simple that I think anyone can make this. Good luck!

Links mentioned:

The BEST Chocolate Chip Cookies:
Peanut Butter & Jelly Chocolate Cupcakes:

Full blog post with printable recipe:

Makes 1 5″ x 9″ rectangle cake

For filling:
1 – 8oz tub of Daiya/Tofutti plain cream cheese
1 cup soaked cashews*
1/2 cup granulated sugar
3 tablespoons lemon juice
1/2 tablespoon vanilla extract
1/4 teaspoon salt (optional)

For crust:
1 cup vegan graham cracker crumbs**
2 tablespoons vegan butter/margerine

For blueberry sauce:
1/2 cup blueberries, fresh or frozen
2 tablespoons granulated sugar

–apologies to those who prefer weight measurements. i did not weigh the ingredients this time–

For filling:
1 – 226g tub of Daiya/Tofutti plain cream cheese
225ml soaked cashews*
100g granulated sugar
10ml vanilla extract
1/4 teaspoon salt (optional)

For crust:
225cc vegan graham cracker crumbs**
15ml vegan butter/margerine

For blueberry sauce:
115cc blueberries, fresh or frozen
2 tablespoons granulated sugar

Preheat your oven to 350F (170C).

Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.

Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.

Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.

Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.

Pour the cream cheese mixture over top and smooth out evenly.

For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.

To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.

Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.

Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.

Serve with reserved blueberry sauce. Enjoy!

*FOR SOAKED CASHEWS, soak them in water for 4 hours or more. This will soften them so they blend easily. Measure 1 cup AFTER soaking.
**If you can’t find vegan graham crackers/crumbs, you may use any cookies you like and crumble them.

Some white sugar is filtered through bone char during the purifying process. This is true of most white cane sugar and often brown/golden sugar as well. Other white sugars aren’t typically filtered this way, such as beet sugar. The ONLY way to determine for sure if any brand of sugar is vegan-friendly or not is to contact the manufacturer directly to ask specifically about bone char (if not labelled as vegan). Fun fact: Sugar made in Australia is all bone-char free!

For those in Western Canada, Roger’s sugar coming out of Taber, AB doesn’t use bone-char either. This is the one I use. The product number will start with “22” if it’s from Taber. If it starts with “10,” it’s from Vancouver, BC where it is NOT vegan-friendly.

Many vegans do not mind using bone char processed sugar or may not have vegan-friendly sugar available to them. Please do not get hung up on this issue. Veganism is about intent, not purity.
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A.W. says:

Comes out perfect every time, man this cheesecake is to die for!

Kenny Gomez says:

Going to try making this cake this weekend. I can’t wait!!! Thanks for the vid🥳

Maxie Doe says:

should I use salted or unsalted cashews

Mr. Lynn says:

What happens if I skip the cashews? I'm allergic to nuts. Or could I substitute?

The Discount Vegan says:

That looks SOOO good 😋 I love simple baking 💚

Lucia says:

We don't have vegan cream cheese here in Italy 🙁 would a spread work? Something like vegan Philadelphia cheese?

Linda McClintock says:

Omg..just made this ..thank you have solved my pudding problem forever …..I didn't have any white sugar .just coconut sugar it came out golden ..I put in extra lemon and used Violife cream cheese…( UK) was The Bomb …might try strawberries next … are amazing …I'm completely hooked ……I'm now experimenting on your seitan ..thank you again xxx

Kimberly H says:

You are psychic! I have been dreaming of baked cheesecake lately… can't wait to try this! X

Linda McClintock says:

A non vegan boyfriend would be horrendous x

Miranda Cant says:

That looks amazing

Song Bird says:

Yay thanks Mary finally a simple cheese cake. I so wish I lived closer to the city. Because I would go back in and grab the ingredients and try this. Now I have to wait till tomorrow. Oh well something to look forward to 😊

zombies bride m says:

Can I use this on a 9 inch baking dish should I double the receipe

iamphillip says:

"Don't confuse veganism with being on a diet, because those are two different things"

best line in the video.

Felicia Battelli says:

ARE YOU KIDDING ME? So easy to put together and so yummy looking. Gonna make for sure.

Melissa Frye says:

I tried this with GoVeggie vegan creamcheeze i found at WinCo. I used a flour/butter/sugar pastry crust and raspberries because that's what i had. Turned out delicious beyond my expectations. My non-vegan boyfriend liked it too. Thank you for sharing Mary ❤ Best vegan cheesecake I've ever tried, ever!

Anna Brown says:

Could you do this with coconut sugar or another sugar?

Anne A. says:

What if it wasn't baked? I was thinking of making these into plastic cups like a parfait…

伏見猿比古 says:

Can you use rice vinegar if you don't have lemons?

Alison Miller says:

This vegan cheesecake IS as good as it looks and is definately a keeper. Instead of vegan cream cheese, I subbed tofu blended with raw cashew nuts and about a tablespoon of refined coconut oil and two or three tblspns of lemon juice. To this blend I added copious amounts of vanilla from extracts to vanilla flavored nondairy coffee creamer. I also blended a few dried apricots to round out and soften the flavors. I made this today and my children were literally following me around the kitchen and begging me for more. I made my crust out of a few slices of ground up homemade: cornbread, a handful of salted pretzels and some homemade leftover ciabatta bread. Blended that all together and sprinkled in some powdered vanilla flavored vegan soy milk, ground up dried apricots, some vegan butter and some leftover cooked oatmeal. I smooshed that all together pressed it into a glass rectangular cake pan lined with parchment paper and baked it first unfilled for 8 minutes at 375. Afterwards I added the filling. For the filling I used frozen blueberries same the video, and blended with some sugar and some tart cherry juice to make it taste more zippy. Totally delightful.

dalton recktenwald says:

I am currently making this and as it is in the oven, it looks absolutely terrible and I think that I just ruined a cheesecake; I followed the recipe to the tea, and it still looks like a complete disaster

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