Decadent Vegan Cheesecake Recipe – No Dairy, No Fuss, All Delicious

If you’ve ever thought that going vegan meant giving up cheesecake, think again. 

This simple, indulgent vegan cheesecake recipe uses plant-based soft cheese, vegan margarine, and vegan biscuits to create a creamy, dreamy dessert that’s every bit as satisfying as the traditional version. 

Perfect for dinner parties, afternoon tea, or when you just fancy something a little sweet, this cheesecake proves that compassion can taste absolutely divine.

Ingredients

For the base:

250g vegan digestive biscuits (or your favourite vegan-friendly alternative)

100g vegan margarine, melted

For the filling:

400g vegan soft cheese (such as Violife, Nush, or Tesco Plant Chef)

100ml plant-based cream (oat or soya cream works beautifully)

100g icing sugar

1 tsp vanilla extract

1 tbsp lemon juice (for that classic cheesecake tang)

Optional toppings:

Fresh berries

Fruit coulis

Grated vegan chocolate or a drizzle of caramel sauce

Method

Prepare the base:

Place the vegan biscuits in a food processor and blitz until finely crushed.

Stir in the melted vegan margarine until well combined.

Press the mixture firmly into the base of a springform tin (20cm / 8 inch is ideal).

Chill in the fridge for at least 30 minutes to set. Or bake at 200c for 30 minutes, then allow to cool.

Make the filling:

In a large bowl, beat together the vegan soft cheese, icing sugar, vanilla extract, and lemon juice until smooth and creamy.

Slowly mix in the plant-based cream until the texture is light and fluffy.

Assemble the cheesecake:

Spoon the filling over the chilled biscuit base, spreading it evenly.

Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight if possible) to set properly.

Add the finishing touches:

Before serving, top with fresh berries, drizzle with coulis, or sprinkle with grated vegan chocolate for a stunning finish.

Tips for Success

Flavour twist: Add a swirl of vegan lemon curd or a handful of crushed raspberries to the filling before chilling.

For a firmer set: Mix 1–2 tsp of agar-agar powder (a vegan setting agent) into the cream before blending.

Serving suggestion: Pair a slice with a hot cup of tea or a strong espresso for the perfect indulgent moment.

Why You’ll Love This Recipe

This cheesecake is proof that plant-based baking doesn’t have to mean compromise. It’s creamy, rich, and effortlessly elegant, perfect for anyone looking to impress guests or enjoy a guilt-free treat. Plus, it’s completely free from dairy, making it suitable for vegans and those with lactose intolerance.

This is the vegan version of our dairy cheesecake recipe. We firmly believe this will make a great addition to your Christmas spread, perhaps adding some Christmas spices to it?