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?

Cream Cheese & Mascarpone Cheesecake: A Dreamy Dessert

There’s something timeless about cheesecake. Rich, creamy, and endlessly versatile, it’s a dessert that works for everything from dinner parties to cosy nights in. 

If you’ve got a tub of cream cheese and a tub of mascarpone sitting in your fridge, you’re already halfway there. 

This recipe blends the tang of cream cheese with the luxurious silkiness of mascarpone for a cheesecake that’s indulgent but not overly heavy.

Ingredients

For the base:

250g digestive biscuits (or graham crackers, if available)

100g unsalted butter, melted

For the filling:

250g cream cheese (full-fat works best)

250g mascarpone

100g caster sugar

2 large eggs

150ml double cream

1 tsp vanilla extract

Zest of 1 lemon (optional, for freshness)

For the topping (optional):

Fresh berries

Fruit compote

A dusting of icing sugar

Method

Step 1: Make the base

Crush the digestive biscuits into fine crumbs (a food processor works well, but a rolling pin and bag will do the trick too).

Mix with the melted butter until the crumbs resemble damp sand.

Press firmly into the base of a springform tin (20cm works well). Chill in the fridge while you prepare the filling.

Step 2: Prepare the filling

In a large bowl, beat together the cream cheese, mascarpone, and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each.

Pour in the double cream, vanilla, and lemon zest (if using). Mix gently until just combined—don’t overbeat.

Step 3: Bake

Preheat your oven to 160°C (140°C fan/gas mark 3).

Pour the filling over the chilled base.

Bake for 45–50 minutes, or until the edges are set but the centre has a slight wobble.

Turn off the oven, leave the door ajar, and let the cheesecake cool inside for 1 hour (this helps prevent cracks).

Step 4: Chill and serve

Transfer the cooled cheesecake to the fridge and chill for at least 4 hours, ideally overnight.

Just before serving, top with fresh berries, a swirl of compote, or keep it simple with a dusting of icing sugar.

Why This Cheesecake Works

The cream cheese gives that classic tang, while mascarpone adds a lush smoothness that makes each bite melt in your mouth. It’s the best of both worlds, creating a cheesecake that feels decadent without being overly rich.

Variations

Chocolate swirl: Melt 100g dark chocolate, swirl through the filling before baking.

Citrus boost: Add juice of half a lemon along with the zest for extra zing.

No-bake option: Skip the eggs and baking step. Simply whip cream cheese, mascarpone, sugar, vanilla, and cream together, spoon over the chilled base, and refrigerate until set. This is the version of this dessert that my wife and I prefer.

My Emergency Banana Cream and Butterscotch Cheesecake

This is my My Emergency Banana Cream and Butterscotch Cheesecake. Necessity is, indeed, the mother of invention.

I recently bought a bunch of bananas from a discount supermarket. I ate one and several days later I decided to eat another, only to find that they had ripened to such an extreme extent that they could have worked as extras in the film The Blackness!

My wife and I both despise wasting food (if we really can't make use of something we compost it) so I decided to employ my inventive side to save the day.

I used a combination of ingredients from our pantry plus several others that I bought from Morrisons. (Morrisons is not the supermarket were I bought the bananas from, by the way.)

Ingredients:-

Ripe(!) bananas

Two tubs of Morrisons full fat cream cheese

The rest of a pot of double cream from the fridge

Packet of Butterscotch flavoured Angel Delight

A handful of Pearl Sugar (an Amazon overstock item bought from a local charity shop)

Sufficient milk to soften the mixture

Half a packet of crushed broken biscuits from the pantry

1/4 of a tub of Morrisons spreadable butter

Mix the spreadable butter with the crushed biscuits and place in a combination over in a metal or glass bowl, for 200c for about 10 to 15 minutes. Several times use a wooden spoon to make sure the base is properly mixed together.

Eventually, squash the mix down and then leave to cool.

Whilst it is cooling mash the ripe bananas and when they are fully mashed add the cream cheese, making sure it's all mixed in.

Then add the Angel Delight being careful to make sure all the powder is properly mixed in. At this stage add enough milk to make sure the mixture is not too thick.

Then mix in the Pearl Sugar. 

Place the mix into the fridge and when the base is sufficiently cooled top it with the cheesecake mixture and return this to the fridge and allow it to properly chill.

I did think about adding some Bailey's Irish Cream, or Amarula instead of the milk, but after tasting the mixture part way through I decided against this. You could add the liqueurs, though, if you wished. 

The result? A really delicious Emergency Banana Cream and Butterscotch Cheesecake!

We mentioned buying Amazon overstocks and the like in a previous post on our sister site, That's Christmas. That was how we bought a number of pots of Pearl Sugar, several boxes of breakfast cereals and some new Christmas decorations!

"Why Charity Shops are a Hidden Gem for Amazon Returns and Overstock Deals at Christmastime"

https://thatschristmas.blogspot.com/2024/10/why-charity-shops-are-hidden-gem-for.html

Actually, nearer to Christmas the above recipe with the addition of traditional Christmas spices would make a reasonably light Christmastime dessert treat.

A Simple Indulgence: How to Make a Quick and Easy Cheesecake

Cheesecake is a beloved dessert that combines a rich, creamy filling with a buttery biscuit base. While traditional recipes can be time-consuming, this quick and easy version allows you to enjoy all the indulgence without the hassle. 

Perfect for a last-minute treat or a special occasion, this no-bake cheesecake is sure to impress. Let's get started! (Before we do, please let me tell you my wife and I and our cat are just finishing off the last of our cheesecake that I made this afternoon!)

Ingredients:

For the Base:

200g digestive biscuits (Or House of Lancaster Broken Biscuits, but remove the chocolate covered ones if you'd rather)

100g unsalted butter, melted

For the Filling:

500g full-fat cream cheese

100g icing sugar

1 tsp vanilla extract

300ml double cream

For the Topping (Optional):

Fresh berries (strawberries, raspberries, blueberries)

Fruit compote or jam

Chocolate shavings

Equipment:

A 20cm (8-inch) springform tin

Food processor or rolling pin and a plastic bag

Mixing bowls

Electric mixer or whisk

Spatula

Method:

1. Preparing the Base

Crush the Biscuits: Place the digestive biscuits in a food processor and blitz until you have fine crumbs. Alternatively, put the biscuits in a plastic bag and crush them with a rolling pin.

Combine with Butter: Transfer the biscuit crumbs to a mixing bowl and pour in the melted butter. Mix until well combined and the crumbs are evenly coated.

Form the Base: Press the crumb mixture into the bottom of a springform tin, using the back of a spoon to compact it firmly and evenly. Place the tin in the fridge to chill while you prepare the filling.

2. Making the Filling

Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth. You can use an electric mixer or a whisk for this step.

Add Icing Sugar and Vanilla: Sift the icing sugar into the bowl and add the vanilla extract. Continue to beat until the mixture is well combined and smooth.

Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip, as you want the cream to be light and airy.

Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Ensure everything is well incorporated without knocking out too much air.

3. Assembling the Cheesecake

Fill the Tin: Remove the springform tin from the fridge and spoon the filling over the chilled biscuit base. Smooth the top with a spatula to create an even surface.

Chill: Cover the tin with cling film and refrigerate for at least 4 hours, or ideally overnight. This allows the cheesecake to set properly.

4. Adding the Topping

Prepare Your Toppings: While the cheesecake is chilling, prepare your desired toppings. Fresh berries, fruit compote, or chocolate shavings all make excellent choices.

Top the Cheesecake: Once the cheesecake is set, remove it from the fridge and carefully release it from the springform tin. Add your chosen toppings just before serving.

5. Serving

Slice and Enjoy: Use a sharp knife to cut the cheesecake into slices. For clean slices, wipe the knife with a warm, damp cloth between cuts.

A Few Tips:

Flavour Variations: Add a citrus twist by incorporating the zest of a lemon or lime into the filling.

Chocolate Lovers: Mix in some melted chocolate or cocoa powder to the filling for a chocolate cheesecake.

Storage: Store any leftover cheesecake in the fridge for up to 3 days.

This quick and easy cheesecake recipe is a fantastic way to enjoy a classic dessert with minimal effort. It’s perfect for any occasion and can be customised with your favourite flavours and toppings. Happy baking and even happier eating!

Lizi's Granola Cheesecake

Tasty and delicious sweet treats don’t have to be laden with sugar and fat! This decadently creamy cheesecake recipe is perfect for indulging in and is packed chock full of protein rich ingredients and a large helping of Lizi’s original granola. (yummy!)

Ingredients

For the creamed cheese topping

500g quark or 250g fat free cream cheese combined with 250g fat free Greek yoghurt

100g vanilla protein powder

1 serving of gelatine

For the biscuit base

200g Lizi’s original granola

25g coconut oil

50g apple sauce 

To garnish

2 teaspoons cinnamon 

1 tablespoon butter

50g apple sauce

Method

Prepare your ingredients and set ingredients for the cream cheese filling and garnish to one side

Using a wooden spoon and a large mixing bowl combine the quark (or alternative filling) with vanilla protein powder and a serving of gelatine.

Take 200g of Lizi’s original granola and whizz for 30 second intervals in a food processor until it's  completely ground

Add 25g coconut oil and 50g apple sauce to the ground granola mixture in a separate bowl and combine into a pastry base

Pack the base into a lightly greased cake tin ensuring this is evenly distributed throughout 

Spoon the protein mixture on top and pop it into the fridge whilst you prepare the topping

Whilst this is setting, chop up an apple and fry lightly in two teaspoons of cinnamon and one tablespoon of butter gently stirring in 50g of apple sauce to the mixture

Once this has cooled down enough, spread over the top of the cheesecake and then place it back into the fridge again for a further 2-3 hours or until you are ready to serve them.

Time

Preparation time 15 minutes, Setting time 2-3 hours.

https://www.lizis.co.uk.

Incidentally, it's possible that vegans could try to swap the gelatine for the vegan-friendly equivalents that are available in most free from sections in supermarkets, health shops, etc.