Creamy Vegan Cheesecake (WFPB)

by Kirsten Kaminski
A slice of cheesecake, topped with cooked black cherries on a white plate with fresh black cherries in the background.

Creamy Vegan Cheesecake? YES! Count me in! My #1 all-time favorite cake has been reevaluated and improved – for all the beautiful souls craving some real cheesecake goodness. Let’s be honest, raw cheesecakes are fine and delicious on their own but they’re miles away from the experience you get when taking a bite of that creamy baked cheesecake! While my Baked Cheesecake recipe is coming pretty close to that experience, it just can’t compare to this one. This Creamy Vegan Cheesecake is everything you wish for and more (not exaggerated here)! Trust my word – as a compassionate cheesecake lover! If you’re looking for the real deal, but vegan and healthier, without refined sugars, look no more and immediately try this creamy vegan cheesecake! You can thank me later…


¾ cup oats
¼ cup almonds
1 cup dried figs/Medjool dates/raisins
Splash of water
Dash of sea salt

2 cups soaked cashews
1 – 15-ounce can chickpeas, drained and rinsed
1 teaspoon vanilla powder
1 – 2 tablespoons almond/cashew butter (I also used tahini before and you can’t taste it)
Zest of 2 lemons
Juice of 1 + ½ lemons
⅓ cup maple syrup
2 tablespoons apple cider vinegar
1 can (400ml) full-fat coconut milk (to keep it lower in fat you can use ½ can coconut milk + ½ block/100g silken tofu – it adds nutrients and the result is even more creamy)
2 tablespoons cornstarch

Cherry sauce:
1.5 cups frozen unsweetened cherries
⅓ cup fresh orange juice
1 Tbsp cornstarch

  1. For the crust, place the oats and almonds in your high-speed blender or food processor and pulse until you have a fine flour.
  2. Add the remaining crust ingredients and blend until you have a sticky dough.
  3. Line a round cake tin with parchment paper and press the dough into the bottom of the tin.
  4. Use your fingers and eventually a bit of water to evenly press it down and put in the fridge to chill.
  5. Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius).
  6. Prepare the filling by simply adding all ingredients to the blender and mixing on medium speed until smooth (use your tamper tool to mash it down).
  7. Once smooth, pour the filling over the crust and place in the oven for 45-50 minutes. If your oven is very strong like mine and browns the surface too fast, make sure to turn the cake once in a while so it browns evenly.
  8. Once it’s done, take it out, let cool down and store in the fridge overnight (it will firm up).
  9. The next day, prepare the cherry sauce. Add all the ingredients into a small sauce pan, bring to a simmer over medium heat and let cook for 5 minutes.
  10. Stir once in a while and serve on top of the cake.

  1. Find more of Kirsten’s recipes on The Tasty K and follow on Facebook and Instagram.

Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
Vegan Moussaka (Gluten-Free) My dinner table is always full for Jewish holidays. Friends, family, visitors from afar, and strays and strangers from...
Vegan Aviyal (Kerala-style Avial Vegetable Subji) What could be better than a dish that is not only suitable to be offered as bhoga to the... Main
Vegan Goma Dressing (Japanese Roasted Sesame Dressing) Get ready to sesa-meet your new favorite dressing! It’s time to unlock the ses-amazing potential of your salads! Check... Condiments
Vegan Mercimek Köfte (Turkish Bulgur and Lentil Meatballs) This traditional vegan Turkish appetizer will have you rocking the house party (len)til the break of dawn. These vegan... Main
Vegan Loubia (Moroccan Stewed White Beans) (WFPB) Loubia is here to make you go “beananas” with every nourishing spoonful. You will wonder where this recipe “bean”... Main
Polenta with fresh veggies (WFPB) I’m new to polenta but found it to be delicious and this meal lasted me for three days! Appetizer
Apple Bread (WFPB) This newly created recipe was a hit with all the guests we hosted this weekend. Everyone asked for a... Breakfast
Blueberry Pancakes (WFPB) These delicious blueberry pancakes are super fluffy and you wouldn’t even know they’re actually good for you! Breakfast
Sweet Potato Breakfast Muffins (WFPB) These fluffy muffins use sweet potato and whole wheat flour, making them the perfect light and nutritious breakfast to-go. Breakfast
Matzah Bake This version of a Passover lasagna will be a hit at your Seder, and you’ll be tempted to make... Main
This is the default image
Tofu Egg Salad A perfect sandwich for a picnic… or just a quick and easy lunch! This egg salad is made out... Main