January 10, 2015

Vegan Cheesecake Recipe

If you have been looking for a vegan cheesecake recipe, you can stop here. This is creamy, not too sweet, tangy and luxurious! Your vegan and non-vegan friends will be begging you to make this for every get-together. This is actually my Mum's recipe and I just had to steal it and publish it on here... she also makes an incredibly delicious chocolate cheesecake too which will also have to make an appearance on Veggieful. This recipe was on our dessert menu at Christmas time and our non-vegan guests DEVOURED it! They were so shocked when they realised it was vegan. I think that is the best test of all! Enjoy :)

makes 1 large cheesecake

   1 1/2 cups shredded coconut
   1/2 cup dates
   2 teaspoons water (to help blend)

   3 cups raw cashews (pre-soaked overnight)
   3/4 cup maple syrup 
   1 cup coconut oil
   3/4 cup fresh lemon juice
   1 teaspoon vanilla extract

   2 cups frozen mango pieces
   1/2 cup dates
   zest of 1 small lemon
   pulp of 2 large passionfruits

  1. Make the base: Add all base ingredients to a processor and blend until combined. Push  evenly into a 20 to 25cm diameter spring-form cake tin. Place in the freezer.
  2. Make the filling: Add all filling ingredients to a processor and blend until smooth and creamy. Pour over the base in the cake tin. Place back in the freezer for 3 to 4 hours until hardened.
  3. Make the top: In the meantime, in a processor, add the mango, dates and lemon zest and blend until combined. Pour into the spring-form cake tin over the filling and spread evenly. Pour over the passionfruit pulp evenly over the top. Place back in the freezer until firm.
  4. When you are ready to devour the deliciousness, remove from the freezer for 30 minutes to 1 hour until it has softened. Serve and enjoy!

  • Soak the cashews overnight to ensure they are soft enough to process into a creamy filling.

The nutrition information above is an approximate guideline. 


  1. This looks amazing!! I love all of your recipes and I bet this will be just as nice!!

  2. Its interesting to hear the recipe for this cheese cake and I love this toping that too in my favorite mango flavor..Love this cheese cake

  3. Ok so I am confused about a few things... Is it 3 cups before or after soaking? Because I measured out 3 cups yesterday and put in water in the fridge... now I am ready to make the cashews have expanded to more like 4.5 cups. My mixture also seems pretty dry not smooth and 'creamy'.. how long am I processing for? Thanks!!

    1. Hello! It is 3 cups prior to soaking. It should be nice and creamy. These are all Australian measurements. 1 cup = 250ml. Thanks!

  4. This was SO GOOD. Cheers for the recipe. Best cheesecake we have made yet and we have tired lots of raw recipes. Used agave instead of maple. Thank you.