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This vegan cheesecake recipe makes 12 frozen desserts that are nutty and sweet, with a satisfying cookie crunch that vegans and non-vegans alike will love!
Since going dairy-free, I’ve had a lot of success creating dairy-free versions of many of my favorite dessert recipes. This Vegan Chocolate Cake is a favorite, as are my Dairy-Free Cookies & Cream “Ice Cream” and my 3-Ingredient Chocolate Peanut Butter Cups recipes.
However, there’s one dessert in particular that has eluded me: vegan cheesecake.
That is, until now.
Nutty Vegan Cheesecake
These frozen desserts are creamy, sweet, and nutty, with a crunchy cookie crust. You could make one large cheesecake, but since these are perfect for keeping in the freezer and then eating individual servings as needed, I decided to go the mini cheesecake route. Also: mini desserts are the best!
I call them mini vegan cheesecakes because cheesecake is the closest type of dessert these would be, but the key difference is that these are meant to stay in the freezer versus refrigerator. The consistency and texture is somewhere between a frozen custard pie and a cheesecake. See my recipe notes for options.
For the crust, I used Biscoff cookies but you can use any vegan graham cracker, or gingersnap or spice cookies as well. Any light (not dense) cookie with a sweet crunch and hint of spices will do. Pulse the cookies with some melted coconut oil in a food processor, and you have your crust!
For the filling, simply fast-soak some cashews and some hazelnuts (see recipe notes); you could use almonds instead of hazelnuts. I’m an Oregon girl, so I love hazelnuts!
Put the drained, soaked nuts into a blender, and blend them with almondmilk, agave nectar for some sweetness, vanilla, and lemon juice. I used Silk Almondmilk, which is honestly my go-to daily dairy-free milk of choice (there’s always a gallon in my fridge!). I especially love it during the holidays, when there are a LOT of potential cream/dairy substitutions that must be made! Not only is it the smart choice for those of us who are vegan or have dairy intolerances, but it has only 30 calories per serving, no cholesterol, and no saturated fat.
The mild nutty flavor of Silk Almondmilk makes it perfect for this nutty vegan cheesecake recipe! That said, you could also use cashewmilk or coconutmilk (both of which, I also buy regularly) in place of the almondmilk.
With the holidays coming up, I decided to top these with some crushed pecans. This adds to the already decadent nutty flavor.
Some other topping ideas:
- vegan chocolate frosting (get my recipe for it here in my Vegan Chocolate Cake recipe)
- chocolate drizzle
- toasted coconut
- a top layer of peanut butter
- toasted pumpkin seeds
- chocolate chips
What would YOU choose to top these nutty vegan cheesecakes with?
Nutty Vegan Cheesecake Recipe
You can find Silk in the dairy aisle of your neighborhood grocery store or Walmart. If you’ve purchased Silk before, you may notice it has a beautiful new look, but rest assured, it still has the same silky smooth flavor! For more, be sure to check out these great Silk dairy-free recipes!