30+ Delicious Holiday Vegan Cheesecake Recipes to Sweeten Your Festivities

The holiday season is the perfect time to indulge in sweet treats, and what better way to celebrate than with a selection of creamy, rich, and delightful vegan cheesecakes?

Whether you’re hosting a holiday gathering, bringing a dish to share, or simply satisfying your sweet tooth, these 30+ holiday vegan cheesecake recipes are bound to impress.

From classic flavors like pumpkin and chocolate to fruity options like lemon blueberry and cranberry orange, there’s a cheesecake here for every taste.

What makes these cheesecakes even better is that they are all completely plant-based, meaning they can be enjoyed by everyone, including those with dietary restrictions.

In this blog post, we’ve curated a list of over 30 amazing holiday vegan cheesecake recipes that will be the star of your dessert table.

These cheesecakes are not only delicious but also showcase the versatility of plant-based ingredients.

Whether you’re a seasoned vegan or just looking to try something new, these recipes are easy to follow and will surely make your holiday gatherings even more special.

So, grab your ingredients, preheat your oven, and get ready to treat yourself and your loved ones to a festive, plant-based cheesecake experience!

30+ Delicious Holiday Vegan Cheesecake Recipes to Sweeten Your Festivities

As the holidays approach, there’s no better way to spread joy than with a beautifully crafted vegan cheesecake.

With over 30 delicious holiday vegan cheesecake recipes at your fingertips, you’re sure to find the perfect dessert for every occasion.

From creamy, decadent chocolate cheesecakes to light and refreshing fruit-flavored options, these cheesecakes cater to all palates and dietary preferences.

Each recipe offers a unique take on the classic cheesecake, incorporating festive flavors and ingredients that will leave your guests asking for more.

So why not add a little extra sweetness to your holiday celebrations this year?

With these mouthwatering vegan cheesecakes, you can enjoy all the flavors of the season while staying true to a plant-based lifestyle.

Peppermint Chocolate Vegan Cheesecake

This festive cheesecake combines the rich, velvety flavors of dark chocolate with a refreshing hint of peppermint. Perfect for holiday gatherings, this dessert is a showstopper that is entirely dairy-free and indulgently creamy.

Ingredients
For the crust:

• 1 ½ cups vegan chocolate cookies, crushed
• 4 tbsp coconut oil, melted

For the filling:

• 2 cups cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• ½ cup dark vegan chocolate, melted
• 1 tsp peppermint extract
• 1 tbsp cocoa powder

For the garnish:

• Crushed candy canes (vegan-friendly)
• Shaved dark chocolate

Instructions

1. Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper.
2. Mix the crushed cookies and melted coconut oil to form a crumbly texture. Press it firmly into the bottom of the pan to create the crust. Bake for 10 minutes and let cool.
3. In a blender, combine soaked cashews, coconut cream, maple syrup, melted chocolate, peppermint extract, and cocoa powder. Blend until smooth and creamy.
4. Pour the filling over the cooled crust and smooth the top.
5. Refrigerate for at least 4 hours or overnight to set.
6. Before serving, sprinkle crushed candy canes and shaved chocolate on top for decoration.

Rich and creamy, this peppermint chocolate cheesecake offers a harmonious blend of flavors. The minty freshness perfectly complements the deep chocolate notes, making each bite a festive delight. Its no-fuss preparation and stunning presentation are sure to leave an impression on guests.

Cranberry Orange Vegan Cheesecake

This bright and tangy cranberry orange vegan cheesecake bursts with holiday flavors. The combination of zesty citrus and tart cranberry offers a perfect balance, while the nutty crust enhances the dessert’s wholesome appeal.

Ingredients
For the crust:

• 1 cup almonds
• 1 cup dates, pitted
• 1 tbsp orange zest

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• ½ cup fresh orange juice
• 1 tbsp orange zest
• ½ cup cranberry sauce (homemade or store-bought)

For the topping:

• Fresh cranberries
• Orange slices
• Drizzle of cranberry sauce

Instructions

1. In a food processor, pulse the almonds, dates, and orange zest until the mixture is sticky and holds together. Press it into the bottom of a springform pan to create the crust.
2. Blend the soaked cashews, coconut cream, maple syrup, orange juice, and orange zest until smooth.
3. Spread half of the filling over the crust, then add a layer of cranberry sauce. Pour the remaining filling on top and smooth it out.
4. Refrigerate for at least 6 hours or until firm.
5. Garnish with fresh cranberries, orange slices, and a drizzle of cranberry sauce before serving.

This cheesecake is as vibrant in flavor as it is in appearance. The citrusy base paired with the tart cranberry topping creates a fresh and festive treat, ideal for brightening up any holiday dessert table.

Spiced Pumpkin Vegan Cheesecake

Infused with warm spices and rich pumpkin flavors, this vegan cheesecake is a holiday classic reinvented. The creamy filling, paired with a nutty, spiced crust, is guaranteed to evoke cozy winter vibes.

Ingredients
For the crust:

• 1 cup pecans
• 1 cup dates, pitted
• 1 tsp cinnamon
• ½ tsp ground ginger

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup pumpkin purée
• ¾ cup coconut cream
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves

For the garnish:

• Coconut whipped cream
• Dusting of cinnamon

Instructions

1. Blend the pecans, dates, cinnamon, and ginger in a food processor until sticky. Press the mixture into the bottom of a springform pan for the crust.
2. In a blender, combine the soaked cashews, pumpkin purée, coconut cream, maple syrup, vanilla extract, and spices. Blend until smooth.
3. Pour the filling over the crust and smooth the surface.
4. Refrigerate for at least 8 hours or overnight to allow the cheesecake to set.
5. Top with coconut whipped cream and a light dusting of cinnamon before serving.

This spiced pumpkin cheesecake is a comforting blend of seasonal flavors. Its creamy texture and perfectly spiced filling make it a holiday favorite. Whether served after a hearty meal or enjoyed with a warm cup of tea, it’s sure to leave everyone asking for seconds.

Gingerbread Vegan Cheesecake

This gingerbread vegan cheesecake captures the essence of the holiday season with its warm, aromatic spices and creamy texture. The combination of ginger, cinnamon, and molasses in the crust and filling creates a comforting treat that is perfect for winter festivities.

Ingredients
For the crust:

• 1 ½ cups ginger cookies (vegan-friendly), crushed
• 4 tbsp coconut oil, melted
• 1 tsp ground cinnamon
• ½ tsp ground ginger

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ¼ cup maple syrup
• ¼ cup molasses
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• 1 tsp vanilla extract

For the topping:

• Crushed ginger cookies
• A sprinkle of cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
2. Combine the crushed ginger cookies, melted coconut oil, cinnamon, and ground ginger. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, molasses, spices, and vanilla extract. Blend until smooth and creamy.
4. Pour the filling onto the cooled crust and smooth the top.
5. Refrigerate for at least 4-6 hours to set.
6. Before serving, garnish with crushed ginger cookies and a sprinkle of cinnamon.

This gingerbread cheesecake brings the warm, nostalgic flavors of the holiday season to life in a smooth and creamy form. The spiced crust complements the rich filling, making it a perfect centerpiece for holiday dinners or a comforting treat by the fire.

Chocolate Hazelnut Vegan Cheesecake

A luxurious treat that combines the richness of chocolate with the earthy flavor of hazelnuts, this vegan cheesecake is both indulgent and festive. Its smooth texture and nutty crust make it an irresistible dessert for any holiday occasion.

Ingredients
For the crust:

• 1 cup hazelnuts
• 1 cup vegan chocolate cookies, crushed
• 4 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ¼ cup maple syrup
• ½ cup vegan chocolate chips, melted
• 1 tsp vanilla extract
• 1 tbsp hazelnut butter

For the topping:

• Chopped toasted hazelnuts
• Shaved chocolate

Instructions

1. Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper.
2. Blend the hazelnuts, crushed cookies, and melted coconut oil in a food processor until the mixture sticks together. Press it firmly into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, melted chocolate, vanilla extract, and hazelnut butter. Blend until smooth and creamy.
4. Pour the filling into the cooled crust and smooth the top.
5. Refrigerate for at least 4-6 hours to allow the cheesecake to set.
6. Before serving, top with chopped toasted hazelnuts and shaved chocolate.

This chocolate hazelnut cheesecake offers a rich, nutty experience with every bite. The combination of melted chocolate and hazelnut butter gives it an extra layer of flavor, while the crunchy hazelnut topping adds texture and festive flair.

Apple Cinnamon Vegan Cheesecake

A cozy and comforting cheesecake that brings together the sweetness of apples and the warmth of cinnamon. This vegan apple cinnamon cheesecake is perfect for holiday gatherings, offering a dessert that’s both indulgent and seasonal.

Ingredients
For the crust:

• 1 cup oats
• 1 cup walnuts
• 2 tbsp maple syrup
• 4 tbsp coconut oil, melted
• 1 tsp ground cinnamon

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup apple cider
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon

For the topping:

• 2 apples, thinly sliced
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• ½ tsp cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line a springform pan with parchment paper.
2. In a food processor, pulse the oats, walnuts, maple syrup, coconut oil, and cinnamon until crumbly. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
3. Blend the soaked cashews, coconut cream, apple cider, maple syrup, vanilla extract, and cinnamon until smooth and creamy.
4. Pour the filling over the cooled crust and smooth the top.
5. Refrigerate for at least 6 hours to set.
6. In a skillet, heat the coconut oil and maple syrup. Add the sliced apples and cinnamon, cooking for 5 minutes until softened.
7. Top the cheesecake with the sautéed apples before serving.

This apple cinnamon cheesecake combines the flavors of apple pie with the creamy texture of cheesecake. The spiced apples on top add a warm, comforting finish to the dessert, making it perfect for the holiday season.

Pecan Praline Vegan Cheesecake

A decadent cheesecake inspired by the rich, nutty flavors of pecan praline. This vegan dessert is creamy, sweet, and loaded with crunchy pecans, making it a luxurious treat for any festive occasion.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs (vegan-friendly)
• 1 cup pecans, chopped
• 4 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 1 tsp vanilla extract
• ½ cup coconut sugar
• ¼ cup pecan butter

For the topping:

• 1 cup pecans, toasted
• ½ cup maple syrup
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper.
2. Combine the graham cracker crumbs, chopped pecans, and melted coconut oil in a food processor. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, coconut sugar, and pecan butter. Blend until smooth.
4. Pour the filling onto the cooled crust and smooth the top. Refrigerate for at least 4 hours to set.
5. In a skillet, heat the maple syrup and coconut oil. Add the toasted pecans and cook for 2-3 minutes until caramelized.
6. Top the cheesecake with the praline pecans before serving.

This pecan praline cheesecake offers the perfect balance of creamy texture and crunchy, caramelized nuts. The combination of toasted pecans and rich filling makes this dessert both luxurious and festive, perfect for your holiday celebrations.

Caramel Apple Vegan Cheesecake

This caramel apple vegan cheesecake combines the warm sweetness of caramel with the crisp freshness of apples. It’s the perfect dessert for fall and winter, making it a delightful addition to any holiday meal.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs (vegan-friendly)
• ½ cup almonds, chopped
• 4 tbsp coconut oil, melted
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• ½ cup apple cider
• 1 tsp vanilla extract
• 1 tsp cinnamon

For the topping:

• 2 apples, thinly sliced
• ¼ cup maple syrup
• 1 tbsp coconut oil
• ¼ tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
2. In a food processor, blend the graham cracker crumbs, chopped almonds, coconut oil, and maple syrup until combined. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, apple cider, vanilla extract, and cinnamon. Blend until smooth and creamy.
4. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
5. In a skillet, heat the maple syrup and coconut oil over medium heat. Add the apple slices and cinnamon, cooking for 5-7 minutes until softened and caramelized.
6. Top the cheesecake with the caramelized apples before serving.

This caramel apple cheesecake brings together the rich, velvety filling with the freshness of caramelized apples. The cinnamon-spiced topping adds warmth and depth to the dish, making it a perfect holiday treat that everyone will love.

Pomegranate Pistachio Vegan Cheesecake

This vibrant pomegranate pistachio vegan cheesecake brings together the tartness of pomegranate with the nutty crunch of pistachios. It’s visually stunning and full of bright, refreshing flavors, ideal for a festive holiday spread.

Ingredients
For the crust:

• 1 cup pistachios, shelled
• 1 cup graham cracker crumbs (vegan-friendly)
• 4 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp lemon juice

For the topping:

• 1 cup pomegranate seeds
• ½ cup crushed pistachios

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
2. In a food processor, pulse the pistachios, graham cracker crumbs, and melted coconut oil until the mixture sticks together. Press into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy.
4. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4-6 hours to set.
5. Before serving, top the cheesecake with pomegranate seeds and crushed pistachios.

This pomegranate pistachio cheesecake offers a burst of color and flavor. The refreshing tartness of pomegranate pairs perfectly with the creamy filling and crunchy pistachio topping, creating a sophisticated and festive dessert that’s sure to impress.

Vegan Coconut Lime Cheesecake

A tropical-inspired cheesecake that combines the creamy texture of coconut with the zesty brightness of lime. This vegan coconut lime cheesecake is refreshing and light, making it an excellent choice for those looking for a dessert that isn’t too heavy.

Ingredients
For the crust:

• 1 ½ cups shredded coconut
• 1 cup dates, pitted
• 2 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract

For the topping:

• Shredded coconut
• Lime slices

Instructions

1. Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper.
2. Blend the shredded coconut, dates, and melted coconut oil in a food processor until the mixture is sticky and holds together. Press into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, lime juice, lime zest, and vanilla extract. Blend until smooth and creamy.
4. Pour the filling onto the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
5. Before serving, sprinkle the cheesecake with shredded coconut and garnish with lime slices.

This coconut lime cheesecake has a fresh, tropical vibe. The tart lime balances the creamy coconut filling, creating a refreshing dessert that’s light, yet indulgent. It’s perfect for anyone who loves a zesty twist to their holiday desserts.

Chocolate Mint Vegan Cheesecake

This decadent chocolate mint vegan cheesecake combines the richness of dark chocolate with the cool, refreshing flavor of mint. A perfect treat for the holidays, this cheesecake will satisfy any craving for something indulgent yet refreshing.

Ingredients
For the crust:

• 1 ½ cups vegan chocolate cookies, crushed
• 4 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 2 tsp peppermint extract
• 1 tsp vanilla extract
• ½ cup vegan chocolate chips, melted

For the topping:

• Crushed mint chocolate pieces
• Fresh mint leaves

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
2. In a food processor, pulse the chocolate cookies and melted coconut oil until crumbly. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, peppermint extract, vanilla extract, and melted chocolate chips. Blend until smooth and creamy.
4. Pour the filling onto the cooled crust and smooth the top. Refrigerate for at least 4-6 hours to set.
5. Before serving, top with crushed mint chocolate pieces and fresh mint leaves.

This chocolate mint cheesecake combines rich, velvety chocolate with a refreshing minty flavor. Its creamy texture and indulgent chocolatey taste make it a perfect dessert for holiday parties or any occasion that calls for a festive and flavorful treat.

Pumpkin Spice Vegan Cheesecake

This pumpkin spice vegan cheesecake is a cozy and indulgent dessert that brings the warmth of fall to your holiday table. With a rich, spiced pumpkin filling and a creamy, smooth texture, this cheesecake is perfect for pumpkin lovers.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs (vegan-friendly)
• ½ cup pecans, chopped
• 4 tbsp coconut oil, melted
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 1 cup pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 tbsp lemon juice

For the topping:

• 1 tsp cinnamon
• Crushed pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
2. In a food processor, blend graham cracker crumbs, chopped pecans, melted coconut oil, and maple syrup. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, and lemon juice. Blend until smooth.
4. Pour the pumpkin filling onto the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
5. Before serving, sprinkle the top with cinnamon and crushed pecans if desired.

This pumpkin spice vegan cheesecake has all the comforting flavors of fall. It’s rich, creamy, and lightly spiced with a perfect balance of sweetness. It’s a fantastic holiday dessert that captures the essence of the season in every bite.

Cranberry Orange Vegan Cheesecake

This vibrant cranberry orange vegan cheesecake pairs the tartness of cranberries with the citrusy zing of orange. It’s a refreshing, festive dessert that combines a tangy filling with a beautiful burst of color, making it perfect for the holiday season.

Ingredients
For the crust:

• 1 ½ cups almond meal
• ½ cup dates, pitted
• 3 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 1 tbsp orange zest
• ½ cup fresh orange juice
• 1 cup fresh cranberries
• 1 tsp vanilla extract

For the topping:

• 1 cup fresh cranberries
• ¼ cup maple syrup

Instructions

1. Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
2. In a food processor, blend the almond meal, dates, and melted coconut oil. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, orange zest, orange juice, fresh cranberries, and vanilla extract. Blend until smooth.
4. Pour the cranberry-orange filling onto the cooled crust and smooth the top. Refrigerate for at least 4-6 hours or overnight.
5. Before serving, top with fresh cranberries and drizzle with maple syrup for a festive touch.

The combination of tangy cranberries and citrusy orange makes this cheesecake a standout dessert. The vibrant colors and tart-sweet balance create a refreshing and celebratory treat for your holiday table.

Chocolate Raspberry Vegan Cheesecake

This chocolate raspberry vegan cheesecake is an elegant, indulgent dessert that combines the rich, velvety chocolate filling with the tart sweetness of fresh raspberries. It’s the perfect treat for any holiday gathering.

Ingredients
For the crust:

• 1 ½ cups almond meal
• ½ cup cocoa powder
• 4 tbsp coconut oil, melted
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 1 tsp vanilla extract
• ½ cup melted dark chocolate (vegan-friendly)

For the topping:

• 1 cup fresh raspberries
• 2 tbsp melted dark chocolate

Instructions

1. Preheat the oven to 350°F (175°C) and line a springform pan with parchment paper.
2. In a food processor, combine almond meal, cocoa powder, melted coconut oil, and maple syrup. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and allow it to cool.
3. In a blender, blend the soaked cashews, coconut cream, maple syrup, vanilla extract, and melted dark chocolate until smooth and creamy.
4. Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate for at least 4-6 hours or overnight.
5. Before serving, top with fresh raspberries and drizzle with melted chocolate for a stunning presentation.

This chocolate raspberry vegan cheesecake offers the perfect balance of rich chocolate and tart raspberries. Its creamy texture and indulgent flavor make it a decadent and festive dessert choice for the holidays.

Lemon Blueberry Vegan Cheesecake

This lemon blueberry vegan cheesecake is a refreshing and light dessert that combines the zesty flavor of lemon with the sweetness of blueberries. It’s a perfect dessert to enjoy during the holiday season, offering a bright burst of flavor.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs (vegan-friendly)
• ½ cup walnuts, chopped
• 3 tbsp coconut oil, melted

For the filling:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ½ cup maple syrup
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the topping:

• ½ cup fresh blueberries
• 2 tbsp maple syrup

Instructions

1. Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
2. In a food processor, pulse graham cracker crumbs, chopped walnuts, and melted coconut oil. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
3. In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
4. Pour the filling onto the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
5. Before serving, top with fresh blueberries and drizzle with maple syrup.

This lemon blueberry cheesecake offers a light and refreshing taste with its citrusy lemon filling and sweet, juicy blueberries. It’s a delightful dessert that is both tangy and sweet, making it a great choice for holiday gatherings.

Note: More recipes​ are coming soon!