This beginner-friendly cheesecake is completely from scratch—no pre-made vegan cream cheese needed! Made with wholesome, plant-based ingredients, this creamy, rich dessert has just the right touch of holiday spice and sweetness.

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Ingredients:

Crust

• 1 ½ cups vegan graham cracker crumbs (or crush whole graham crackers yourself for that homemade feel)
• ½ cup melted coconut oil (or vegan butter)

Filling

• 1 ½ cups raw cashews (soaked in hot water for 1 hour to soften, then drained)
• 1 cup coconut cream (the thick part from a can of full-fat coconut milk, for that rich, creamy texture)
• 1/3 cup pure maple syrup or agave syrup
• 2 tablespoons freshly squeezed lemon juice (for a bright, tangy flavor)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon (optional, for holiday warmth)
• A pinch each of nutmeg and ginger (optional, for extra seasonal spice)

Topping Ideas

• Fresh berries, pomegranate seeds, or a sprinkle of cinnamon
• Vegan whipped cream (from scratch, if you’re feeling fancy!)
• A drizzle of melted dark chocolate (optional but festive)

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Instructions:

1. Prepare the Crust from Scratch

• Crush vegan graham crackers or digestive biscuits in a blender or food processor to create fine crumbs. (Or place them in a zip-lock bag and crush with a rolling pin!)
• In a bowl, mix the crumbs with melted coconut oil until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
• Place the crust in the fridge to set while you make the filling.

1. Make the Filling from Scratch

• In a high-speed blender or food processor, add soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and spices. Blend until the filling is perfectly smooth and creamy—this may take a few minutes for a luxurious texture!
• Taste the filling and adjust sweetness or spices if desired.

1. Assemble and Chill

• Pour the filling over the chilled crust, spreading it evenly with a spatula.
• Cover the pan and chill in the fridge for at least 4 hours, or even overnight, to let the cheesecake fully set. For a quicker option, freeze for 1-2 hours.

1. Serve and Add Toppings

• Before serving, top with berries, pomegranate seeds, vegan whipped cream, or a drizzle of dark chocolate.
• Slice, serve, and enjoy your homemade, from-scratch vegan holiday cheesecake!

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Tips:

• From-Scratch Vibe: Making each part yourself really gives that “wow” factor, and the minimal prep makes it doable even for beginners.
• Prep Ahead: This cheesecake can be made a day or two in advance and stored in the fridge to make holiday planning easy!

This from-scratch vegan cheesecake is a festive treat you’ll feel proud to share. Happy holidays! 🎉