25+ Irresistible Saturday Vegan Cheesecake Recipes You Need to Try

If you’re a fan of vegan desserts, then you know there’s something special about a rich, creamy cheesecake that is entirely plant-based.

Saturday is the perfect day to unwind and treat yourself to something indulgent, and what better way to do that than with a slice (or two) of vegan cheesecake?

Whether you’re a fan of fruity, nutty, chocolatey, or coffee-inspired flavors, there’s a vegan cheesecake recipe for everyone.

We’ve rounded up over 25 incredible vegan cheesecake recipes that are sure to impress and satisfy your cravings.

These recipes feature a variety of ingredients, from creamy cashews to tropical fruits, ensuring you’ll find the perfect treat to make your Saturday even sweeter.

25+ Irresistible Saturday Vegan Cheesecake Recipes You Need to Try

There’s no better way to embrace the weekend than with a slice of homemade vegan cheesecake.

Whether you’re enjoying it alone with a cup of tea, sharing with friends, or making it a centerpiece for a celebration, these 25+ Saturday vegan cheesecake recipes offer a delicious array of flavors and textures.

From decadent chocolate to refreshing fruit-infused cheesecakes, the possibilities are endless.

So, gather your ingredients, roll up your sleeves, and let these mouth-watering desserts elevate your Saturday afternoon or evening to a whole new level.

Berry Bliss Vegan Cheesecake

A luscious dessert bursting with the natural sweetness of berries. This cheesecake is perfect for a Saturday treat, offering a creamy texture and fruity tang without any dairy or eggs. Ideal for impressing guests or indulging yourself in a guilt-free delight.

Ingredients

Crust:

• 1 ½ cups almond flour
• 2 tbsp maple syrup
• 2 tbsp melted coconut oil

Filling:

• 2 cups raw cashews (soaked for 4-6 hours)
• ½ cup coconut cream
• ½ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup mixed fresh or frozen berries

Directions

1. Preheat your oven to 350°F (175°C).
2. Mix almond flour, maple syrup, and melted coconut oil in a bowl until it resembles wet sand.
3. Press the crust mixture firmly into the base of a springform pan and bake for 10 minutes. Let it cool.
4. Blend all filling ingredients except the berries in a food processor until smooth and creamy.
5. Pour half of the filling onto the crust, then add a layer of berries. Top with the remaining filling.
6. Freeze the cheesecake for at least 4 hours or overnight.
7. Before serving, let it sit at room temperature for 15 minutes. Garnish with extra berries and mint leaves.

This Berry Bliss Cheesecake not only satisfies your sweet tooth but also offers a vibrant splash of flavor that’s as beautiful as it is delicious. Every bite feels like a celebration of nature’s finest ingredients.

Chocolate Dream Vegan Cheesecake

Rich, velvety, and irresistibly chocolatey, this cheesecake is a dream come true for chocolate lovers. It’s the ultimate indulgence for a cozy Saturday, offering a decadent experience while being completely plant-based.

Ingredients

Crust:

• 1 ½ cups crushed vegan chocolate cookies
• 3 tbsp coconut oil (melted)

Filling:

• 2 cups soaked cashews
• ½ cup almond milk
• ½ cup cocoa powder
• ½ cup maple syrup
• 1 tsp vanilla extract
• ½ cup melted dark vegan chocolate

Directions

1. Combine crushed chocolate cookies and melted coconut oil. Press the mixture into the base of a springform pan. Chill in the fridge while preparing the filling.
2. Blend the soaked cashews, almond milk, cocoa powder, maple syrup, and vanilla extract until smooth.
3. Add the melted chocolate and blend again until the mixture is silky and thick.
4. Pour the filling over the crust and smooth the top.
5. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
6. Garnish with shaved chocolate, cocoa powder, or fresh raspberries before serving.

Every slice of this Chocolate Dream Cheesecake is a celebration of indulgence without compromise. Perfect for sharing (or not), it’s a dessert that turns an ordinary Saturday into a chocolate-filled adventure.

Tropical Paradise Vegan Cheesecake

Transport yourself to a tropical paradise with this refreshing vegan cheesecake. Featuring flavors of mango, coconut, and lime, it’s a vibrant and sunny dessert that will brighten up your Saturday.

Ingredients

Crust:

• 1 cup shredded coconut
• 1 cup pitted dates
• 1 cup almonds

Filling:

• 2 cups soaked cashews
• 1 cup fresh mango puree
• ½ cup coconut cream
• ⅓ cup maple syrup
• Zest and juice of 1 lime
• 1 tsp vanilla extract

Directions

1. Blend shredded coconut, dates, and almonds in a food processor until sticky and crumbly. Press the mixture into the base of a springform pan. Freeze while preparing the filling.
2. Blend the soaked cashews, mango puree, coconut cream, maple syrup, lime zest, lime juice, and vanilla extract until smooth and creamy.
3. Pour the filling over the crust and smooth the top.
4. Freeze the cheesecake for at least 4 hours or overnight.
5. Garnish with toasted coconut flakes, lime zest, and fresh mango slices before serving.

This Tropical Paradise Cheesecake brings the essence of summer to your weekend. Its vibrant colors and refreshing taste make it a crowd-pleaser that adds sunshine to your table, no matter the season.

Cinnamon Swirl Vegan Cheesecake

Warm, comforting, and full of spice, this cinnamon swirl cheesecake offers a cozy, indulgent treat with a perfect balance of creamy texture and aromatic cinnamon. Ideal for a laid-back Saturday, it’s a dessert that combines the richness of cheesecake with the warmth of cinnamon.

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• 3 tbsp melted coconut oil
• 2 tbsp maple syrup

Filling:

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

Cinnamon Swirl:

• 2 tbsp maple syrup
• 1 tbsp coconut oil
• 1 tsp cinnamon

Directions

1. Preheat your oven to 350°F (175°C).
2. Mix graham cracker crumbs, melted coconut oil, and maple syrup in a bowl. Press this mixture into the bottom of a springform pan and bake for 8 minutes. Let it cool.
3. Blend the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and cinnamon until smooth.
4. In a small bowl, mix together the cinnamon swirl ingredients (maple syrup, coconut oil, and cinnamon) until well combined.
5. Pour the cheesecake filling onto the cooled crust and swirl the cinnamon mixture through the filling using a knife.
6. Freeze the cheesecake for at least 4 hours or overnight.
7. Let it sit at room temperature for 10 minutes before serving. Garnish with a dusting of cinnamon and a few crushed graham crackers.

This Cinnamon Swirl Vegan Cheesecake is the perfect balance of rich, creamy filling and warm, spiced sweetness. It’s like a comforting embrace in every bite, making it a perfect dessert to enjoy with family or friends on a cozy Saturday afternoon.

Lemon Coconut Vegan Cheesecake

A refreshing combination of tangy lemon and smooth coconut, this vegan cheesecake offers a zesty yet creamy indulgence. It’s an ideal dessert to refresh your palate, with its bright citrus flavor and tropical undertones making it a delightful treat for your Saturday.

Ingredients

Crust:

• 1 ½ cups shredded coconut
• 1 cup almonds
• 2 tbsp maple syrup
• 2 tbsp melted coconut oil

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ⅓ cup maple syrup
• Zest and juice of 2 lemons
• 1 tsp vanilla extract
• 2 tbsp coconut oil

Directions

1. Blend the shredded coconut, almonds, maple syrup, and melted coconut oil in a food processor until the mixture sticks together. Press into the base of a springform pan and freeze while preparing the filling.
2. Blend the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and coconut oil until creamy and smooth.
3. Pour the filling over the crust and smooth the top with a spatula.
4. Freeze the cheesecake for at least 4 hours or overnight.
5. Garnish with extra shredded coconut and lemon slices before serving.

The Lemon Coconut Vegan Cheesecake is a delightful, tangy dessert with the perfect balance of tart and sweet. Its tropical flavor profile makes it feel like a mini-vacation on a plate, perfect for a relaxing Saturday afternoon.

Pumpkin Spice Vegan Cheesecake

A rich and spiced dessert that captures the essence of autumn, this vegan pumpkin spice cheesecake is creamy, indulgent, and full of comforting flavors. It’s perfect for a Saturday that calls for a cozy dessert with all the delicious flavors of fall.

Ingredients

Crust:

• 1 ½ cups pecans
• 1 cup dates
• 2 tbsp maple syrup
• 1 tsp cinnamon

Filling:

• 2 cups soaked cashews
• 1 cup pumpkin puree
• ½ cup coconut cream
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves

Directions

1. Blend the pecans, dates, maple syrup, and cinnamon in a food processor until it resembles a sticky dough. Press into the base of a springform pan and freeze for 10 minutes.
2. Blend the soaked cashews, pumpkin puree, coconut cream, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth and creamy.
3. Pour the filling over the crust and smooth the top.
4. Freeze the cheesecake for at least 4 hours or overnight.
5. Before serving, let the cheesecake thaw for 10 minutes and garnish with cinnamon or a drizzle of maple syrup.

This Pumpkin Spice Vegan Cheesecake is a festive treat with the perfect blend of fall spices. Its creamy texture and warm flavors make it an irresistible dessert, perfect for celebrating the season or treating yourself to something special on a Saturday.

Salted Caramel Pecan Vegan Cheesecake

A dreamy, decadent cheesecake with layers of sweet and salty flavors, this salted caramel pecan vegan cheesecake offers a perfect balance of indulgence and sophistication. It’s the ultimate dessert for a Saturday evening, full of rich flavors and textures.

Ingredients

Crust:

• 1 ½ cups crushed graham crackers
• 1 cup pecans
• 3 tbsp coconut oil
• 2 tbsp maple syrup

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ tsp sea salt

Caramel Sauce:

• ½ cup coconut cream
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ tsp sea salt

Directions

1. Preheat your oven to 350°F (175°C).
2. Blend the crushed graham crackers and pecans with coconut oil and maple syrup until crumbly. Press this mixture into the base of a springform pan and bake for 8 minutes. Let it cool.
3. Blend the soaked cashews, coconut cream, maple syrup, vanilla extract, and sea salt until smooth.
4. Pour the cashew filling over the cooled crust. Freeze for at least 4 hours or overnight.
5. To make the caramel, combine the coconut cream, maple syrup, and vanilla extract in a saucepan. Bring to a simmer and cook for 5 minutes. Add sea salt and stir to combine. Let it cool.
6. Drizzle the caramel sauce over the cheesecake before serving and garnish with chopped pecans.

This Salted Caramel Pecan Vegan Cheesecake is a rich and indulgent treat that pairs sweet and salty flavors perfectly. The combination of creamy filling, crunchy pecans, and luscious caramel sauce will make this dessert the star of any Saturday gathering.

Maple Pecan Vegan Cheesecake

With the perfect blend of warm maple sweetness and crunchy pecans, this vegan cheesecake offers a rich, comforting treat. It’s an indulgent dessert that feels like a cozy hug in every bite—perfect for a Saturday to enjoy after a busy week.

Ingredients

Crust:

• 1 ½ cups oats
• 1 cup pecans
• 2 tbsp maple syrup
• 2 tbsp coconut oil

Filling:

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

Topping:

• 1 cup pecans
• 2 tbsp maple syrup

Directions

1. Preheat your oven to 350°F (175°C).
2. Blend oats, pecans, maple syrup, and coconut oil in a food processor until it forms a dough-like consistency. Press this mixture into the bottom of a springform pan and bake for 8 minutes. Let it cool.
3. Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
4. Pour the filling over the cooled crust and freeze for at least 4 hours or overnight.
5. To prepare the topping, heat maple syrup in a pan and toast the pecans for a few minutes until fragrant. Let them cool before adding them to the top of the cheesecake.
6. Once the cheesecake is set, top it with the maple-glazed pecans.

The Maple Pecan Vegan Cheesecake is a perfect balance of sweetness and nuttiness. The maple syrup and toasted pecans combine beautifully to create a comforting and satisfying dessert, making it ideal for any Saturday gathering or weekend treat.

Strawberry Vanilla Vegan Cheesecake

A sweet and creamy cheesecake that combines the richness of vanilla with the freshness of strawberries. This dessert is perfect for any occasion, especially a Saturday when you’re craving something light yet indulgent. The vibrant pink strawberry topping adds a lovely burst of color and flavor.

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp coconut oil
• 2 tbsp maple syrup

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ¼ cup maple syrup
• 2 tsp vanilla extract
• 1 tbsp lemon juice

Strawberry Topping:

• 1 ½ cups fresh or frozen strawberries
• 2 tbsp maple syrup

Directions

1. Preheat your oven to 350°F (175°C).
2. Combine graham cracker crumbs, melted coconut oil, and maple syrup in a bowl. Press the mixture into the base of a springform pan and bake for 8 minutes. Let it cool.
3. Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
4. Pour the filling into the crust and freeze for at least 4 hours or overnight.
5. For the strawberry topping, blend fresh or frozen strawberries and maple syrup until smooth.
6. Pour the strawberry topping over the cheesecake before serving.

This Strawberry Vanilla Vegan Cheesecake is both refreshing and indulgent, offering the perfect combination of creamy vanilla filling and sweet strawberry topping. It’s a dessert that’s easy to make and perfect for a Saturday treat, providing a delicious, light indulgence that everyone will love.

Peanut Butter Chocolate Vegan Cheesecake

For anyone who loves the combination of rich peanut butter and decadent chocolate, this vegan cheesecake is a dream come true. Its creamy texture and indulgent flavors will satisfy even the most intense sweet cravings, making it the perfect Saturday dessert for chocolate and peanut butter lovers.

Ingredients

Crust:

• 1 ½ cups crushed chocolate cookies
• 2 tbsp coconut oil
• 2 tbsp maple syrup

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ½ cup peanut butter
• ¼ cup maple syrup
• 1 tsp vanilla extract

Chocolate Ganache:

• ½ cup dark vegan chocolate
• ¼ cup coconut milk

Directions

1. Preheat your oven to 350°F (175°C).
2. Combine crushed chocolate cookies, coconut oil, and maple syrup in a food processor. Press into the base of a springform pan and bake for 8 minutes. Let it cool.
3. Blend soaked cashews, coconut cream, peanut butter, maple syrup, and vanilla extract until smooth and creamy.
4. Pour the filling onto the cooled crust and freeze for at least 4 hours or overnight.
5. For the chocolate ganache, melt the dark chocolate and coconut milk in a heatproof bowl over a pot of simmering water. Stir until smooth and thick.
6. Once the cheesecake is set, pour the chocolate ganache over the top and spread it evenly.

This Peanut Butter Chocolate Vegan Cheesecake is a luxurious dessert that satisfies all your cravings for rich, chocolatey, and nutty flavors. Its creamy texture, coupled with the indulgent ganache and peanut butter filling, makes it the perfect treat for a Saturday indulgence.

Raspberry Lemon Vegan Cheesecake

A fresh and tangy treat that combines the tartness of raspberries with the brightness of lemon, this vegan cheesecake offers a burst of flavor that feels both light and indulgent. Perfect for a Saturday, this dessert is ideal for those looking for a refreshing yet creamy treat.

Ingredients

Crust:

• 1 ½ cups oats
• 1 cup almonds
• 3 tbsp maple syrup
• 2 tbsp coconut oil

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ¼ cup maple syrup
• 1 tsp vanilla extract
• Zest and juice of 1 lemon

Raspberry Sauce:

• 1 ½ cups fresh or frozen raspberries
• 2 tbsp maple syrup

Directions

1. Preheat your oven to 350°F (175°C).
2. Blend oats, almonds, maple syrup, and coconut oil in a food processor. Press into the base of a springform pan and bake for 8 minutes. Let it cool.
3. Blend soaked cashews, coconut cream, maple syrup, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
4. Pour the filling onto the cooled crust and freeze for at least 4 hours or overnight.
5. For the raspberry sauce, blend raspberries and maple syrup until smooth and thick.
6. Once the cheesecake is set, drizzle the raspberry sauce over the top and serve.

This Raspberry Lemon Vegan Cheesecake is a refreshing and vibrant dessert that’s perfect for a Saturday. With its tangy lemon filling and fruity raspberry topping, it provides a burst of flavor that’s both sweet and tart—ideal for enjoying during a relaxing weekend.

Hazelnut Mocha Vegan Cheesecake

A decadent and sophisticated dessert with the rich flavors of hazelnuts and coffee, this vegan mocha cheesecake is perfect for coffee lovers who want a creamy, indulgent treat. The combination of hazelnut and mocha creates a luxurious and unique dessert ideal for a Saturday night.

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• 1 cup crushed hazelnuts
• 3 tbsp coconut oil
• 2 tbsp maple syrup

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ¼ cup maple syrup
• 2 tbsp espresso or strong brewed coffee
• 1 tsp vanilla extract
• ½ tsp cocoa powder

Topping:

• ¼ cup chopped hazelnuts
• 2 tbsp cocoa powder

Directions

1. Preheat your oven to 350°F (175°C).
2. Combine graham cracker crumbs, crushed hazelnuts, melted coconut oil, and maple syrup. Press into the bottom of a springform pan and bake for 8 minutes. Let it cool.
3. Blend soaked cashews, coconut cream, maple syrup, espresso, vanilla extract, and cocoa powder until smooth and creamy.
4. Pour the filling onto the cooled crust and freeze for at least 4 hours or overnight.
5. Garnish with chopped hazelnuts and a dusting of cocoa powder before serving.

This Hazelnut Mocha Vegan Cheesecake is a perfect balance of deep, roasted flavors from the coffee and hazelnuts. It’s a rich and luxurious dessert that will make your Saturday night special, offering an indulgence that coffee lovers will cherish.

Mango Coconut Vegan Cheesecake

Bright and tropical, this mango coconut vegan cheesecake brings the sunny flavors of the tropics to your table. The creamy coconut filling pairs beautifully with the sweet, tangy mango topping, making it the ideal dessert for a relaxing Saturday afternoon.

Ingredients

Crust:

• 1 ½ cups dates
• 1 cup almonds
• ½ cup shredded coconut
• 2 tbsp coconut oil

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 cup fresh mango puree

Topping:

• 1 cup fresh mango slices
• 2 tbsp shredded coconut

Directions

1. Blend dates, almonds, shredded coconut, and coconut oil in a food processor until sticky and crumbly. Press into the base of a springform pan and freeze while preparing the filling.
2. Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and mango puree until smooth and creamy.
3. Pour the filling onto the crust and freeze for at least 4 hours or overnight.
4. Once the cheesecake is set, top with fresh mango slices and shredded coconut.

This Mango Coconut Vegan Cheesecake is a tropical delight, combining creamy coconut with refreshing mango. It’s a perfect Saturday dessert to transport your taste buds to a sunny paradise, offering a light yet indulgent treat for any occasion.

Cherry Almond Vegan Cheesecake

This vegan cheesecake combines the tartness of cherries with the nutty richness of almonds for a dessert that’s both sweet and sophisticated. The vibrant cherry topping over the creamy filling makes it the ideal treat for a Saturday when you’re craving something indulgent and fruity.

Ingredients

Crust:

• 1 ½ cups almond flour
• 1 cup dates
• 2 tbsp maple syrup
• 1 tsp almond extract

Filling:

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

Cherry Topping:

• 2 cups fresh or frozen cherries
• 2 tbsp maple syrup
• 1 tbsp lemon juice

Directions

1. Blend almond flour, dates, maple syrup, and almond extract in a food processor until it forms a sticky mixture. Press into the base of a springform pan and freeze while preparing the filling.
2. Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
3. Pour the filling onto the crust and freeze for at least 4 hours or overnight.
4. For the cherry topping, cook fresh or frozen cherries with maple syrup and lemon juice in a saucepan until softened. Allow to cool.
5. Once the cheesecake is set, top with the cherry mixture and serve.

The Cherry Almond Vegan Cheesecake is a delicious fusion of tart cherries and nutty almonds. The fresh cherry topping adds a beautiful burst of color and flavor to the creamy filling, making it a perfect dessert for your Saturday celebration.

Pistachio Rose Vegan Cheesecake

Elegant and refined, this pistachio rose vegan cheesecake combines the rich, earthy flavor of pistachios with the delicate, floral notes of rose water. This cheesecake is a sophisticated treat perfect for a special Saturday evening gathering.

Ingredients

Crust:

• 1 ½ cups pistachios
• 1 cup dates
• 2 tbsp coconut oil
• 1 tbsp maple syrup

Filling:

• 2 cups soaked cashews
• ½ cup coconut cream
• ½ cup maple syrup
• 2 tsp rose water
• ½ cup pistachios (ground)

Topping:

• ¼ cup crushed pistachios
• Edible rose petals (optional)

Directions

1. Blend pistachios, dates, coconut oil, and maple syrup in a food processor until it forms a sticky mixture. Press into the base of a springform pan and freeze while preparing the filling.
2. Blend soaked cashews, coconut cream, maple syrup, rose water, and ground pistachios until smooth and creamy.
3. Pour the filling onto the crust and freeze for at least 4 hours or overnight.
4. Once the cheesecake is set, top with crushed pistachios and edible rose petals for a fragrant and beautiful finish.

This Pistachio Rose Vegan Cheesecake is a refined dessert that’s perfect for a Saturday evening. Its unique combination of pistachios and rose water makes it a treat for both the senses and the palate, creating a memorable experience for any occasion.

Note: More recipes​ are coming soon!