The diets of ancient Greek Olympians were simple, fresh, and predominantly vegetarian, designed to give them strength and energy for the games ahead. They had figs, porridge, vegetables, fruits, and evidence suggests, cheesecake, too. Yep, it’s true: cheesecakes can be traced back to the ancient Greeks, but back then, they consisted of fresh cheese, which was pounded with flour and honey.
Over the centuries, cheesecake has grown steadily in popularity. In fact, in 2024, the global cheesecake market was valued at $11.4 billion. And with the booming vegan dessert market (currently valued at $3.2 billion), it’s no surprise dairy-free cheesecake is in greater demand than ever before.
“A new class of consumers is seeking gourmet, artisanal vegan treats that deliver high-end flavor, playful textures and intriguing flavors,” notes Future Market Insights. “Artisanal production, sustainably sourced components and culinary flair are all helping to stoke demand for upscale plant-based desserts like vegan cheesecakes, mousse cakes, tiramisu and pastries.”
But just how do you make vegan cheesecake? Here’s what you need to know, plus the tastiest recipes to try.
What are vegan cheesecakes made of?
For the most part, cheesecakes feature three basic ingredients: graham crackers, cream cheese, and cream. But not all of these ingredients need to be made with dairy. Nowadays, vegan cream cheese is relatively easy to come across in grocery stores, and you can also find vegan cream options, too, including sour cream.
Daiya
Cheesecakes come in a variety of flavors, but fruity recipes lend themselves well to being veganized. You can also use nuts, vegan chocolate, peanut butter, cookies, and more if you want to go for a more creative filling or topping.
Are nuts better than tubbed cream cheese?
Many vegan recipes call for cream cheese, but this isn’t the only way to make a creamy, decadent cheesecake. You could also use soaked cashews, which, when blended, form the perfect thick and velvety consistency for a cheesecake filling. Whether you choose cashew nuts or cream cheese is down to personal preference (and time—as cashews often need to be soaked overnight first), but cashews will firm up in the fridge, so they’re a particularly good choice for no-bake recipes.
Another option is tofu, a great option for those looking for a tasty nut-free dessert.
How to make the best vegan cheesecake: nine recipe ideas
Ready to whip up a vegan cheesecake? We’ve got you. Here’s how to make yours the very best, with nine different vegan recipe ideas.
Little Pine
1Chocolate Pecan Cheesecake
This fancy-looking (and tasting) cheesecake is actually super easy to make. The filling is made with soaked cashews and the crust with graham crackers, but it’s the indulgent fudge sauce that steals the show. The latter is made with a mix of coconut cream, cocoa powder, and vegan butter.
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Christina Leopold
2 White Chocolate and Passionfruit Jelly Cheesecake
Keep things sweet and tropical by topping your vegan cheesecake with passionfruit jelly. The fruity flavor perfectly compliments the white chocolate filling—which is made with cacao butter, cashews, and vanilla soy yogurt.
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The Experiment
3 Mini Blueberry Cheesecakes
What’s better than vegan cheesecake? Mini vegan cheesecakes. Keep these tiny, bite-sized desserts in the fridge for a tasty little treat every now and again. The filling consists of soaked cashews, while the crust features raw almonds and Medjool dates.
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Maureen Eppler
4 Calamansi and Pandan Mini Cheesecakes
Enjoy the delicious flavors of the Philippines by combining calamansi citrus with pandan, a fragrant leaf from a tropical Southeast Asian plant. For extra fruity goodness, why not make a zesty calamansi syrup for serving, too?
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5 Pumpkin Pecan Cheesecake
This is one to bookmark for the fall months, when pumpkin is not only back in season, but in everything. This recipe combines the tasty autumnal classic with pecans, cinnamon, nutmeg, and rum extract. If you’re looking to avoid cashews or cream cheese, the filling in this recipe is made with silken tofu.
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Lauren Toyota
6 Cashew Cream Cheesecake With Blueberry Compote
For a summer cheesecake, this recipe is arguably one of the best. It’s topped with tangy, juicy, deliciously sweet blueberry compote, the flavors of which are balanced out by the decadent cashew cream cheese base.
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Jackie Sobon
7 New York-Style Cheesecake
Veganize one of the most iconic cheesecake variations with vegan cream cheese, butter, vanilla extract, and sour cream. And don’t forget the fresh berries on the side.
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William and Susan Brinson
8 No-Bake Chocolate Cheesecake
Not all cheesecakes need to be baked, in fact, some can just be left in the refrigerator overnight to set, ready to eat the next day. This recipe is ultra-indulgent, thanks, in part, to the extra addition of cookie crumbs.
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Hannah Kaminsky
9 Chocolate Peanut Butter Cheesecake
Peanut butter and chocolate are, arguably, some of the best dessert flavor combinations of all time. Not convinced? Make this vegan cheesecake recipe, which calls for vegan cream cheese, vegan chocolate chips, and creamy peanut butter, and you’re bound to change your mind.
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For more on vegan desserts, read:
Charlotte is a VegNews editor and writer based in sunny Southsea on England’s southern coast.
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