13 Deliciously Decadent Vegan Cheesecake Recipes

Vegan cheesecake might sound like an oxymoron, but these non-dairy and gluten-free treats are creamy enough to silence any doubts of deliciousness.

Preparation

1. Process the base layer ingredients in a food processor until well combined. It's easier to start with the almonds and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set.

3. Process the vanilla filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Choc Peanut Butter Cheesecake

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the nuts and process until fine, then add dates slowly until the mixture sticks together and finally add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, peanut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. This may take a while, depending on the strength of your processor.

3. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes before serving.

Preparation

1. Process the base layer ingredients in a food processor until well combined. It's easier to start with the walnuts and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set.

3. Process the raspberry filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Coffee Cheesecake

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and coconut sugar and process until fine, then add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the coffee filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes and sprinkle with cacao nibs before serving.

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the pecans and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the passionfruit filling ingredients (except passionfruit) in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, stir through the passionfruit. Pour the mixture onto the base layer and top with extra passionfruit. Place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Lime and Coconut Cheesecake

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and coconut sugar and process until fine, then add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the lime and coconut filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor.

3. Stop every few minutes to scrape down the sides. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes and then sprinkle with shredded coconut and extra lime zest to serve.

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and cacao powder and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicon muffin tray or a large cheesecake tin and place in the freezer to set. Process the chocolate filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place back into the freezer. Once set, process the raspberry filling ingredients in your food processor until smooth and pour the mixture onto the chocolate layer and place in the freezer to set. Defrost on the bench for 5-10 minutes before serving.

Strawberry and Lemon Cheesecake

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the walnuts and cacao and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set.

3. Process the strawberry and lemon filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

4. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes before serving.

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the hazelnuts and process until fine, then add dates slowly until the mixture sticks together and finally add the coconut oil.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the blueberry filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer. Top with the remaining blueberries and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes before serving.

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the almonds and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the mango filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place in the freezer to set. Once set, process the 2 remaining mangoes until smooth. Pour the mango puree onto the cheesecake and place in the freezer to set overnight. This cheesecake is best stored in the freezer because the mango puree layer doesn’t stay solid in the fridge.

Peanut Butter Cheesecake

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the almonds and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the peanut butter filling ingredients (except cacao nibs) in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, stir through the cacao nibs. Pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the hazelnuts and cacao and process until fine, then add dates and coconut oil slowly until the mixture sticks together.

2. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the chocolate filling ingredients (except cacao nibs) in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, stir through the cacao nibs. Pour the mixture onto the base layer and place in the fridge to set overnight. Defrost on the bench for 5-10 minutes before serving.

Tangy Lemon Cheesecake

Preparation

1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the almonds and process until fine, then add dates slowly until the mixture sticks together.

2. Press the mixture into a 12 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the lemon filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides.

3. Once smooth, pour the mixture onto the base layer and place in the freezer to set overnight. Defrost on the bench for 5-10 minutes and then serve with extra lemon zest sprinkled on top.