30+ Delicious Sunday Vegan Cheesecake Recipes for Every Taste

Cheesecake is the epitome of indulgence, a dessert that brings joy to gatherings, celebrations, and cozy Sundays alike.

But what if you’re looking for a plant-based version of this creamy classic?

Whether you’re vegan, lactose-intolerant, or simply looking to try something new, we’ve got you covered.

In this article, we’ll explore over 30 mouthwatering vegan cheesecake recipes that bring together rich, creamy textures, decadent flavors, and wholesome plant-based ingredients.

From fruit-infused cheesecakes to decadent chocolate delights, there’s something for everyone.

Get ready to elevate your Sunday desserts with these delicious, cruelty-free cheesecakes that will impress your guests and satisfy your sweet tooth without compromising on flavor.

30+ Delicious Sunday Vegan Cheesecake Recipes for Every Taste

From traditional flavors like strawberry and blueberry to more unique creations like matcha and salted caramel, these 30+ vegan cheesecake recipes are perfect for any occasion, but especially for Sunday gatherings when you want something that feels indulgent yet compassionate.

These cheesecakes are a great way to enjoy the creamy, rich texture of traditional cheesecakes without any dairy.

Whether you’re a seasoned vegan or just looking to experiment with plant-based desserts, these recipes are sure to impress and satisfy.

So, gather your ingredients, set the scene, and enjoy a delicious, vegan-friendly cheesecake this Sunday!

Classic Vanilla Vegan Cheesecake

This classic vanilla vegan cheesecake is a showstopper dessert that’s rich, creamy, and perfect for any occasion. Made without dairy or eggs, it’s a plant-based masterpiece that doesn’t skimp on flavor or texture. This cheesecake has a smooth and velvety filling with a hint of vanilla, layered on top of a buttery graham cracker crust. It’s ideal for Sunday gatherings, whether you’re serving it as the finale of a hearty meal or a star of a dessert table.

Ingredients
For the crust:

• 1 ½ cups vegan graham cracker crumbs
• 5 tbsp melted coconut oil
• 2 tbsp coconut sugar

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup full-fat coconut milk
• ½ cup maple syrup
• ¼ cup coconut oil (melted)
• 2 tbsp lemon juice
• 1 tsp vanilla bean paste (or vanilla extract)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted coconut oil, and coconut sugar until well combined. Press the mixture into a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool completely.
2. Make the filling: Blend the soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla in a high-speed blender until smooth and creamy.
3. Assemble the cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula.
4. Set the cheesecake: Refrigerate for at least 6 hours or overnight until firm.
5. Serve: Decorate with fresh berries or a drizzle of vegan caramel sauce before slicing and serving.

This classic vanilla vegan cheesecake is everything you could want in a dessert: indulgent yet light, flavorful yet versatile. The creamy texture will delight everyone, vegan or not. Serve it on a Sunday afternoon and watch it disappear in no time!

Lemon Blueberry Vegan Cheesecake

Bright and refreshing, this lemon blueberry vegan cheesecake is a citrusy treat that’s perfect for Sunday brunches or dinner parties. The tartness of the lemon perfectly complements the sweetness of blueberries, creating a well-balanced flavor profile. Its vibrant colors and zingy taste make it a crowd-pleaser that doubles as a stunning centerpiece.

Ingredients
For the crust:

• 1 cup almond flour
• 3 tbsp coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup coconut cream
• ½ cup fresh lemon juice
• ¼ cup maple syrup
• 2 tbsp lemon zest
• 2 tbsp coconut oil
• 1 tsp vanilla extract

For the topping:

• 1 cup fresh blueberries
• 2 tbsp maple syrup
• 1 tsp cornstarch dissolved in 1 tbsp water

Instructions

1. Prepare the crust: Mix almond flour, melted coconut oil, and maple syrup until it forms a sticky dough. Press into a springform pan and refrigerate while you make the filling.
2. Make the filling: Blend the soaked cashews, coconut cream, lemon juice, maple syrup, lemon zest, coconut oil, and vanilla until smooth. Pour over the crust and smooth the top.
3. Prepare the topping: Heat the blueberries and maple syrup in a small saucepan. Once bubbling, stir in the cornstarch slurry and cook until thickened. Let it cool before spreading it over the cheesecake.
4. Chill: Refrigerate for at least 6 hours or overnight until the filling is set.
5. Serve: Garnish with extra lemon zest and fresh blueberries for a pop of color.

This lemon blueberry vegan cheesecake is a zesty delight that feels like a burst of sunshine on your plate. The combination of tangy lemon and sweet blueberries makes it refreshing and satisfying, perfect for winding down your weekend on a high note.

Chocolate Peanut Butter Vegan Cheesecake

Decadent and indulgent, this chocolate peanut butter vegan cheesecake is a dream come true for dessert lovers. With a rich peanut butter filling and a layer of chocolate ganache, this cheesecake offers an explosion of flavors in every bite. Perfect for a cozy Sunday gathering, this dessert is a must-have for chocolate and peanut butter fans alike.

Ingredients
For the crust:

• 1 ½ cups crushed vegan chocolate cookies
• 4 tbsp melted vegan butter

For the filling:

• 1 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup silken tofu
• ¾ cup creamy peanut butter
• ½ cup coconut cream
• ½ cup maple syrup
• 1 tsp vanilla extract

For the ganache:

• ½ cup vegan dark chocolate chips
• ¼ cup coconut cream

Instructions

1. Prepare the crust: Combine the cookie crumbs and melted butter. Press into a springform pan and refrigerate.
2. Make the filling: Blend cashews, tofu, peanut butter, coconut cream, maple syrup, and vanilla until silky. Pour over the crust and smooth the top.
3. Set the cheesecake: Refrigerate for 4–6 hours or until firm.
4. Prepare the ganache: Heat the coconut cream until simmering, then pour it over the chocolate chips. Stir until smooth and let it cool slightly before spreading over the cheesecake.
5. Chill and serve: Return the cheesecake to the fridge for another hour to set the ganache. Garnish with chopped peanuts or a drizzle of peanut butter before slicing.

This chocolate peanut butter vegan cheesecake is pure indulgence in every forkful. The luscious combination of creamy peanut butter and rich chocolate will leave your guests asking for seconds. It’s the perfect way to treat yourself and loved ones to a luxurious Sunday dessert!

Raspberry Coconut Vegan Cheesecake

This raspberry coconut vegan cheesecake offers a perfect balance of tropical coconut and tangy raspberry flavors. The combination of the smooth, creamy coconut filling with the sweet-tart raspberry topping creates an unforgettable dessert experience. Whether served after a leisurely Sunday meal or shared at a brunch gathering, this cheesecake will elevate any occasion with its fresh and vibrant flavors.

Ingredients
For the crust:

• 1 ½ cups rolled oats
• ½ cup shredded coconut
• 4 tbsp maple syrup
• 3 tbsp coconut oil (melted)

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup coconut cream
• ½ cup coconut milk
• ¼ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the topping:

• 1 ½ cups fresh raspberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, blend oats, shredded coconut, maple syrup, and melted coconut oil until crumbly. Press the mixture into a 9-inch springform pan and bake for 8–10 minutes until lightly golden. Let cool completely.
2. Make the filling: Blend soaked cashews, coconut cream, coconut milk, maple syrup, lemon juice, and vanilla extract until smooth and creamy. Pour over the cooled crust and smooth the top with a spatula.
3. Prepare the raspberry topping: In a small saucepan, combine raspberries, maple syrup, lemon juice, and cornstarch (if using). Cook over medium heat until thickened, stirring frequently. Let cool before spreading over the cheesecake.
4. Chill: Refrigerate for at least 6 hours or overnight to allow the cheesecake to set.
5. Serve: Slice and garnish with extra coconut flakes for added texture and flavor.

The raspberry coconut vegan cheesecake offers an irresistible tropical flair with its coconutty base and fruity topping. It’s a refreshing and indulgent dessert that provides a bright finish to any Sunday gathering. This dessert combines the best of both worlds—rich creaminess and light, zesty raspberry—making it an unforgettable treat!

Matcha Green Tea Vegan Cheesecake

For matcha lovers, this vegan cheesecake is a stunning dessert that brings the earthy, vibrant flavors of matcha into a smooth, creamy cheesecake base. The green tea flavor adds a layer of sophistication and is complemented by a simple, buttery crust. This dessert is not only delicious but visually striking, making it the perfect choice for special Sunday meals or celebrations.

Ingredients
For the crust:

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

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup coconut cream
• 1 tbsp matcha powder
• ½ cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp lemon juice

For the topping:

• 1 tbsp matcha powder (optional)
• Coconut flakes or fresh berries for garnish (optional)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, maple syrup, and melted coconut oil in a bowl. Press into the bottom of a springform pan to form a crust. Bake for 8 minutes, then cool completely.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut cream, matcha powder, maple syrup, vanilla, and lemon juice. Blend until smooth and creamy.
3. Assemble the cheesecake: Pour the matcha filling over the cooled crust and smooth the top with a spatula.
4. Chill: Refrigerate for at least 6 hours or overnight to set the cheesecake.
5. Serve: Garnish with a light dusting of matcha powder or some coconut flakes. Slice and serve with a cup of green tea for the perfect match!

This matcha green tea vegan cheesecake is an elegant and flavorful dessert that will impress your guests. The earthy matcha flavor pairs beautifully with the creamy texture of the cheesecake, creating a sophisticated treat. Its vibrant color and subtle sweetness make it an ideal dessert for any Sunday gathering or special occasion.

Chocolate Mint Vegan Cheesecake

Rich, decadent, and refreshing, this chocolate mint vegan cheesecake is a perfect treat for those who enjoy the combination of mint and chocolate. The smooth chocolate base pairs wonderfully with the cool, minty filling, creating a dessert that feels both indulgent and light. Ideal for any Sunday celebration, this cheesecake is sure to become a favorite in your vegan dessert repertoire.

Ingredients
For the crust:

• 1 ½ cups vegan chocolate cookies (or graham crackers)
• 3 tbsp coconut oil (melted)

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup coconut cream
• ½ cup maple syrup
• 1 tsp peppermint extract
• ¼ cup melted dark vegan chocolate
• 2 tbsp coconut oil (melted)

For the chocolate ganache:

• ½ cup vegan dark chocolate chips
• ¼ cup coconut cream

Instructions

1. Prepare the crust: In a food processor, pulse the chocolate cookies into fine crumbs. Add melted coconut oil and mix until combined. Press into the bottom of a springform pan and refrigerate while you prepare the filling.
2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, peppermint extract, melted chocolate, and coconut oil until smooth and creamy. Pour over the crust and smooth the top.
3. Prepare the ganache: Heat coconut cream in a saucepan until simmering, then pour over the dark chocolate chips. Stir until melted and smooth. Let it cool slightly, then pour over the cheesecake filling.
4. Chill: Refrigerate for at least 6 hours or overnight to set.
5. Serve: Garnish with extra mint leaves or chocolate shavings for a decorative touch before slicing.

This chocolate mint vegan cheesecake is the perfect combination of rich chocolate and refreshing mint flavors. The creamy filling and decadent ganache will satisfy any sweet tooth, while the mint adds a cool contrast that balances the richness. It’s the ultimate Sunday treat for chocolate and mint lovers, and sure to be a crowd favorite at any gathering!

Pineapple Coconut Vegan Cheesecake

This tropical-inspired pineapple coconut vegan cheesecake is an indulgent dessert that transports your taste buds to an island getaway. The smooth coconut filling is complemented by a zesty pineapple topping, creating a dessert that’s both creamy and refreshing. With its bright flavors and vibrant presentation, this cheesecake is a perfect way to bring a little sunshine to your Sunday dessert table.

Ingredients
For the crust:

• 1 ½ cups crushed graham crackers
• 3 tbsp coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup coconut cream
• ½ cup coconut milk
• ¼ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the topping:

• 1 cup fresh pineapple chunks
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp shredded coconut (optional)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine the crushed graham crackers, melted coconut oil, and maple syrup in a bowl. Press into the bottom of a springform pan to form the crust. Bake for 8–10 minutes until golden, then set aside to cool.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut cream, coconut milk, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy. Pour over the cooled crust and smooth the top with a spatula.
3. Prepare the topping: In a small saucepan, combine pineapple chunks, maple syrup, and lemon juice. Heat over medium heat until the pineapple softens and releases its juices. Simmer for about 5 minutes, then cool.
4. Assemble the cheesecake: Pour the pineapple topping over the coconut filling. Optionally, sprinkle with shredded coconut for an extra tropical touch.
5. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to firm up.
6. Serve: Slice and enjoy the tropical goodness!

The pineapple coconut vegan cheesecake is a delightful treat that combines the tropical flavors of coconut and pineapple in a creamy, indulgent dessert. The rich coconut filling and zesty pineapple topping offer the perfect contrast, making this cheesecake an unforgettable choice for any Sunday gathering or tropical-inspired feast.

Cinnamon Apple Vegan Cheesecake

This cinnamon apple vegan cheesecake is the epitome of fall flavors in a creamy, indulgent dessert. The spiced cinnamon and tender apple topping create a warm, comforting contrast to the rich, velvety cheesecake base. Perfect for a cozy Sunday afternoon, this cheesecake feels like a hug in dessert form, with flavors that are both familiar and heartwarming.

Ingredients
For the crust:

• 1 ½ cups almond flour
• 3 tbsp coconut oil (melted)
• 2 tbsp maple syrup
• 1 tsp cinnamon

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup coconut cream
• ¼ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the topping:

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

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, melted coconut oil, maple syrup, and cinnamon in a bowl. Press the mixture into the bottom of a springform pan. Bake for 8 minutes, then let it cool.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy. Pour the filling over the cooled crust and smooth the top.
3. Prepare the topping: Heat coconut oil in a skillet over medium heat. Add the sliced apples, maple syrup, cinnamon, and nutmeg. Cook for 5–7 minutes until the apples soften and caramelize.
4. Assemble the cheesecake: Once the cheesecake filling has set, spoon the apple mixture over the top.
5. Chill: Refrigerate for at least 6 hours or overnight to firm up the cheesecake.
6. Serve: Slice and enjoy a comforting, spiced dessert.

The cinnamon apple vegan cheesecake offers the perfect balance of creamy, tangy cheesecake and warm, spiced apple topping. It’s a perfect dessert for cozy Sundays, especially during the cooler months, when the flavors of cinnamon and apple feel so comforting and festive. A true crowd-pleaser for anyone who loves fall flavors.

Strawberry Balsamic Vegan Cheesecake

This strawberry balsamic vegan cheesecake is an unexpected yet sophisticated combination of sweet strawberries and tangy balsamic vinegar, making it the perfect dessert for those who like a touch of complexity in their treats. The creamy cheesecake base, paired with the savory-sweet balsamic glaze, elevates this dessert into something truly unique and memorable. It’s a fantastic choice for Sunday dinner parties or a fun twist on a traditional cheesecake.

Ingredients
For the crust:

• 1 ½ cups digestive biscuits (or graham crackers)
• 3 tbsp coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• 1 cup coconut cream
• ½ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the topping:

• 2 cups fresh strawberries, hulled and halved
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 tbsp water (optional)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the digestive biscuits into fine crumbs. Add melted coconut oil and maple syrup, and pulse until combined. Press the mixture into the bottom of a springform pan. Bake for 8–10 minutes, then let cool.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy. Pour the filling over the cooled crust and smooth the top.
3. Prepare the topping: In a small saucepan, combine balsamic vinegar, maple syrup, and water (if using). Simmer for 5 minutes until it thickens into a syrup-like consistency. Allow it to cool. Arrange the halved strawberries on top of the cheesecake. Drizzle the balsamic syrup over the strawberries.
4. Chill: Refrigerate for at least 6 hours or overnight to set the cheesecake.
5. Serve: Slice and enjoy the sweet-savory combination of strawberries and balsamic.

The strawberry balsamic vegan cheesecake is a truly unique dessert that combines classic sweet strawberry with a savory balsamic twist. The rich, creamy filling perfectly complements the tangy-sweet topping, creating a sophisticated flavor profile that will impress your guests. This cheesecake is a standout choice for any Sunday celebration or dinner party.

Vegan Chocolate Hazelnut Cheesecake

A rich and indulgent treat, this vegan chocolate hazelnut cheesecake combines the creamy decadence of a cheesecake with the deep flavors of chocolate and hazelnut. The crunchy hazelnut crust adds a delightful texture to the smooth and velvety chocolate filling. This dessert is the perfect balance of creamy, nutty, and chocolatey goodness, making it a perfect choice for a Sunday afternoon indulgence.

Ingredients
For the crust:

• 1 cup roasted hazelnuts
• 1 cup pitted dates
• 2 tbsp cocoa powder
• 2 tbsp coconut oil (melted)

For the filling:

• 2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup coconut milk
• ½ cup maple syrup
• ½ cup melted dark chocolate (vegan)
• 1 tsp vanilla extract
• Pinch of sea salt

For the topping:

• ¼ cup crushed hazelnuts
• ¼ cup vegan chocolate shavings

Instructions

1. Prepare the crust: In a food processor, blend the roasted hazelnuts and dates until finely chopped. Add cocoa powder and melted coconut oil, and pulse until a dough-like consistency forms. Press the mixture into the bottom of a springform pan to form the crust. Chill in the refrigerator for 10-15 minutes.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, melted chocolate, vanilla extract, and sea salt. Blend until smooth and creamy. Pour the chocolate mixture over the chilled crust and smooth the top.
3. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set.
4. Serve: Before serving, sprinkle the top with crushed hazelnuts and chocolate shavings. Slice and enjoy!

The vegan chocolate hazelnut cheesecake is an irresistible dessert that offers a creamy, rich filling with the perfect balance of chocolate and nutty flavors. The hazelnut crust provides the ideal crunch to complement the velvety smooth texture of the filling. This cheesecake will undoubtedly be a crowd favorite for any special occasion or a Sunday treat to satisfy your chocolate cravings.

Lemon Raspberry Vegan Cheesecake

This vibrant and refreshing vegan cheesecake features a perfect balance of tart lemon and sweet raspberries, creating a light yet indulgent dessert. The creamy lemon filling is paired with a tangy raspberry sauce that provides a burst of fruitiness. The crispy crust offers a satisfying contrast to the silky filling. It’s the perfect dessert for a Sunday afternoon, especially when you’re craving something fruity and fresh.

Ingredients
For the crust:

• 1 ½ cups almond flour
• 2 tbsp coconut oil (melted)
• 2 tbsp maple syrup
• Pinch of sea salt

For the filling:

• 2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup coconut cream
• ¼ cup maple syrup
• ¼ cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the raspberry sauce:

• 1 ½ cups fresh raspberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted coconut oil, maple syrup, and sea salt. Press into the bottom of a springform pan. Bake for 8–10 minutes until lightly golden. Let cool.
2. Make the filling: In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until completely smooth. Pour over the cooled crust and smooth the top.
3. Prepare the raspberry sauce: In a saucepan, combine raspberries, maple syrup, and lemon juice. Heat over medium heat, stirring occasionally, for 5-7 minutes until the raspberries break down into a sauce. Cool slightly before drizzling over the cheesecake.
4. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to firm up.
5. Serve: Top with the raspberry sauce just before serving. Slice and enjoy this refreshing dessert.

The lemon raspberry vegan cheesecake is a refreshing, fruity delight that’s perfect for those who enjoy a zesty, bright dessert. The tartness of the lemon filling pairs beautifully with the sweetness of the raspberry sauce, creating a light yet satisfying treat. This cheesecake is a fantastic option for a Sunday celebration or any time you need a burst of fruity freshness.

Vegan Mocha Cheesecake

A perfect dessert for coffee lovers, this vegan mocha cheesecake combines the deep flavors of coffee with the creamy richness of cheesecake. The espresso-infused filling is complemented by a chocolate crust, making it a coffee-chocolate dream. It’s an ideal dessert for a Sunday brunch or as a post-dinner indulgence when you want something decadent but not too heavy.

Ingredients
For the crust:

• 1 ½ cups chocolate cookie crumbs (vegan)
• 2 tbsp coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup coconut cream
• ¼ cup maple syrup
• 2 tbsp espresso (cooled)
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• Pinch of sea salt

For the topping:

• ¼ cup dark chocolate shavings
• 1 tbsp espresso powder

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, espresso, cocoa powder, vanilla extract, and sea salt. Blend until smooth and creamy. Pour the filling over the cooled crust and smooth the top.
3. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set.
4. Serve: Before serving, top with chocolate shavings and a sprinkle of espresso powder for an extra coffee kick. Slice and enjoy!

The vegan mocha cheesecake is a rich, indulgent dessert that perfectly balances the flavors of coffee and chocolate. The espresso-infused filling offers a deep, bold flavor, while the chocolate crust complements it beautifully. This dessert is perfect for coffee aficionados or anyone who loves a rich, satisfying cheesecake with a little caffeine boost.

Vegan Salted Caramel Cheesecake

This vegan salted caramel cheesecake is the ultimate indulgence, offering a perfect combination of creamy, rich flavors and a hint of saltiness. The smooth, velvety filling is balanced by a buttery, crumbly crust, and the addition of salted caramel drizzle elevates it to new heights. It’s an ideal dessert for a Sunday gathering, bringing a touch of sweetness and sophistication to any occasion.

Ingredients
For the crust:

• 1 ½ cups crushed graham crackers (vegan)
• ¼ cup coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup coconut cream
• ½ cup maple syrup
• 2 tbsp almond butter
• 1 tsp vanilla extract
• ½ tsp sea salt

For the salted caramel sauce:

• 1 cup medjool dates (pitted)
• ¼ cup water
• 1 tsp vanilla extract
• ½ tsp sea salt

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, blend graham crackers, melted coconut oil, and maple syrup until well combined. Press the mixture into the bottom of a springform pan. Bake for 8–10 minutes until golden. Set aside to cool.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, almond butter, vanilla extract, and sea salt. Blend until smooth and creamy. Pour the mixture over the cooled crust and smooth the top.
3. Prepare the salted caramel: In a blender, combine medjool dates, water, vanilla extract, and sea salt. Blend until smooth, adjusting with more water as needed for a pourable consistency. Drizzle the salted caramel sauce over the cheesecake.
4. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to firm up.
5. Serve: Serve chilled with extra salted caramel sauce on top for a decadent finish.

The vegan salted caramel cheesecake is a sweet, rich, and satisfying dessert that combines creamy cashew filling with the depth of caramel and a pinch of sea salt. This dessert is a showstopper that brings together contrasting flavors in the most indulgent way. Perfect for Sunday gatherings or as a special treat when you’re in the mood for something indulgent yet vegan-friendly.

Vegan Pumpkin Spice Cheesecake

Perfect for the fall season, this vegan pumpkin spice cheesecake brings together the comforting flavors of pumpkin, cinnamon, nutmeg, and cloves in a creamy, dairy-free filling. The crunchy graham cracker crust adds a nice contrast to the smooth filling, making every bite a comforting experience. This cheesecake is perfect for cozy Sunday afternoons or as a festive dessert for holiday meals.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs (vegan)
• ¼ cup melted coconut oil
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup canned pumpkin puree
• ½ cup coconut milk
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• Pinch of sea salt

For the topping:

• Whipped coconut cream (optional)
• Cinnamon (for dusting)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, blend the graham cracker crumbs, melted coconut oil, and maple syrup. Press into the bottom of a springform pan. Bake for 8-10 minutes, then set aside to cool.
2. Make the filling: In a blender, combine soaked cashews, pumpkin puree, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and sea salt. Blend until smooth and creamy. Pour the filling into the cooled crust and smooth the top.
3. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set.
4. Serve: Before serving, top with whipped coconut cream and a dusting of cinnamon. Slice and enjoy this fall-inspired treat!

The vegan pumpkin spice cheesecake is the perfect fall dessert, offering a blend of warm spices and the creamy richness of pumpkin. This dessert is wonderfully comforting and ideal for any autumn gathering. It’s a great way to celebrate the season while enjoying a creamy, dairy-free treat that’s full of flavor and texture.

Vegan Matcha Cheesecake

For those who love matcha, this vegan matcha cheesecake is a vibrant and creamy dessert that beautifully balances earthy matcha flavor with a sweet, indulgent filling. The crisp, nutty crust enhances the smooth matcha filling, creating a visually stunning and delicious dessert that is perfect for Sunday treats or special occasions. The green hue of the cheesecake adds an element of elegance to any dessert table.

Ingredients
For the crust:

• 1 ½ cups almond flour
• ¼ cup shredded coconut
• 2 tbsp coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1 cup coconut milk
• ½ cup maple syrup
• 2 tbsp matcha powder
• 1 tsp vanilla extract
• Pinch of sea salt

For the topping:

• Matcha powder (for dusting)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, shredded coconut, melted coconut oil, and maple syrup. Press the mixture into the bottom of a springform pan. Bake for 8–10 minutes, then set aside to cool.
2. Make the filling: In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, matcha powder, vanilla extract, and sea salt. Blend until smooth and creamy. Pour the mixture into the cooled crust and smooth the top.
3. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set.
4. Serve: Before serving, dust with a little matcha powder for a burst of green color. Slice and enjoy!

The vegan matcha cheesecake is an elegant and creamy dessert that offers the distinctive flavor of matcha in a dairy-free, vegan form. The rich, smooth filling pairs beautifully with the crunchy, nutty crust. This cheesecake is perfect for matcha enthusiasts or anyone looking for a vibrant, sophisticated dessert that’s sure to impress. Ideal for Sunday relaxation or special occasions.

Note: More recipes are coming soon!