8 Best Vegan Cheesecake Recipes For Your Kids

8 Best Vegan Cheesecake Recipes For Your Kids

8 Best Vegan Cheesecake Recipes For Your Kids

8 Best Vegan Cheesecake Recipes For Your Kids

Use all the fresh berries you have in your pantry during the summer! Strawberries, blueberries, and raspberries are featured in various mouthwatering plant-based cheesecakes. To find even more fantastic vegan cheesecake recipes, check out these recipes.

Vegan Cherry Cheesecake

1. Vegan Cherry Cheesecake

There is no cooking involved with this fantastic vegan cherry cheesecake. This vegan cheesecake will succeed with dinner guests, unlike some dairy-free cheesecakes that can seem stale and unappetizing.

Prep time: 1 hour | Cook time: 30 minutes | Total time: 1½ hours | Servings: 6


  • Vegan digestive biscuits: 225g, crushed
  • Vegan butter: ½ cup, melted
  • Maple syrup: 2 teaspoons
  • Dairy-free cream cheese: 1 tub
  • Vegan whipped cream: 1 carton
  • Caster sugar: ¼ cup
  • Grated rind of one lemon (unwaxed)
  • Black cherries: 1 tin


  1. Roll the digestive biscuits with a rolling pin before placing them in a sturdy plastic food bag.
  2. Combine the digestive biscuits, margarine, and syrup in a sizable flan pan with a removable bottom.
  3. Firmly press the vegan cherry cheesecake mixture to form a base. Place the base in the refrigerator as you prepare the filling.
  4. Whip the vegan cream cheese until smooth (Beat until it holds soft peaks. They should fold over when the whisk is lifted). Add the whipped cream, sugar, and lemon rind. good pounding
  5. Put your mixture in the tin. Apply cherry pie filling as decoration.
  6. Thoroughly chill before serving (minimum 3 hours, but ideally overnight).

Raspberry Rose Cheesecake

2. Raspberry Rose Cheesecake

A dessert that's ideal for sharing by two people! With layers that are dreamy and infused with tangy raspberry and rose water, this raw cheesecake features a luscious, creamy cashew filling. After a brief defrosts, you can start eating it after it has been frozen for days.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients For The Chocolate Almond Crust

  • Medjool dates pitted: 4
  • Almonds: 2 tablespoons
  • Cocoa powder: 2 tablespoons
  • Coconut flakes: 2 tablespoons
  • Cacao nibs: ½ tablespoon
  • Vanilla extract: 1 teaspoon

Ingredients For The Cake

  • Cashews: 1 cup, soaked for 6-8 hours
  • Coconut oil: 1 tablespoon, melted
  • Lemon juice: 2 tablespoons
  • Lemon zest: 1 lemon
  • Vanilla extract: ½ teaspoon
  • Rose water: ½-1 teaspoon
  • Maple syrup: 3 tablespoons
  • Raspberries: ¾ cup, if frozen then thawed
  • Ripe banana: ½


  1. To make the crust, combine all the ingredients in a food processor and process until you get a crumbly mixture that holds together when you compress it in your hand.
  2. In a 4½ or 6-inch springform pan, press your dough into the bottom and slightly up the sides. Once a thin layer covers the bottom of the pan and rises the sides as far as you desire aesthetically, press it down firmly.
  3. Any extras can be made into energy balls or saved for the cake's top.
  4. You should ideally soak your cashews overnight or for at least six hours. Leak the water out.
  5. Your high-speed blender or food processor will work best for this step. Add the cashews and melted coconut oil, then blend until entirely smooth.
  6. Blend all of your ingredients—everything but the raspberries—until a creamy cream is produced. With your fingers, massage a small amount between them. If you detect any grit, blend for a little bit longer.
  7. After removing the cashew cream, divide it into four dishes. After cleaning it, purée the raspberries in the blender until they are smooth.
  8. The four containers of cashew cream should now each have a small amount added till you get four nice colours of pink.
  9. They should be gently layered into your spring form pan one at a time, smooth with an offset spatula in between layers.
  10. Two hours of freezing Slice, then indulge. Allow it to sit on the counter for 10 to 15 minutes if the freezer makes it too stiff. Decorate in a manner that suits you.

Strawberries And Cream Cheesecake

3. Strawberries And Cream Cheesecake

Your go-to dessert for parties and entertaining is going to become this. In addition to being delicious and satisfying, this delectable plant-based cheesecake is surprisingly simple to create.

Make your loved ones happy with this healthy and elegant treat without spending all day in the kitchen. This cheesecake keeps things straightforward with a vanilla filling and lots of fresh strawberries. The crust made of date and hazelnuts offers a beautiful layer of texture.

Prep time: 30 minutes | Cook time: 40 minutes | Total time: 70 minutes | Servings: 4

Ingredients For The Crust

  • Medjool dates: 10, pitted
  • Cocoa powder: 2 tablespoons
  • Vanilla extract: 1 teaspoon
  • Hazelnuts: 1 cup
  • Pinch of salt

Ingredients For The Vanilla Filling

  • Raw cashews: 2 cups, soaked in water for 4 hours or overnight
  • Coconut cream: ¾ cup
  • Lemon juice: 1 tablespoon
  • Vanilla extract: 1 tablespoon
  • Maple syrup: ½ cup

Ingredients For The Topping

  • Fresh strawberries to decorate the top: 2 dozens

Method To Make The Crust

  1. Salt, dates, hazelnuts, vanilla, cocoa powder, and other ingredients should be combined in a food processor and processed until they resemble sticky dough. However, be careful not to overprocess; keep some texture.
  2. Put parchment paper inside a cake mould (6-inch diameter round mould with release).
  3. Lay the crust mixture on the mould's bottom and press it firmly with your palms.

Method To Make The Vanilla Filling

  1. Use a high-speed blender to combine the ingredients for the vanilla cream. Mix until emulsified. The mixture should be poured over the crust. Tap the mould on the counter a few times to eliminate any trapped air bubbles.
  2. Wrap the cake loosely with stretch film and freeze for four hours. It can be kept in the freezer for a month.
  3. Before serving, let the frozen food thaw at room temperature for at least 15 minutes.

Lemon Raspberry Cheesecake

4. Lemon Raspberry Cheesecake

Are you sick of chocolate desserts? Try this vegan raspberry cheesecake with delicious citrus flavours! It has the ideal ratio of sour to sweet.

For a delicious treat, lemon-raspberry cashew cream is spread on top of a chewy date and nut crust. It is excellent for entertaining because it looks stunning and tastes fantastic.

You'll be happy you gave this vegan raspberry cheesecake a try. This raw vegan cheesecake's flavour is sweet and tart because of the harmonious pairing of lemon and raspberry.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 9-inch cake

Ingredients For The Base

  • Almonds: 3 cups
  • Medjool dates: 1 cup, pitted
  • Coconut: ½ cup, shredded
  • Celtic sea salt: 1 pinch
  • Coconut oil: 2 tablespoons, melted

Ingredients For The Lemon Raspberry Filling

  • Cashews: 3½ cups
  • Lemon juice: 1 cup

Maple or agave syrup, coconut nectar, or date paste: ⅔ cup

  • Coconut oil: ½ cup, melted
  • Vanilla extract: 2 teaspoons
  • Lemon zest: 2 lemons
  • Raspberries: 1 small container (fresh or frozen)
  • Celtic sea salt: 1 pinch

Ingredients For The Garnish

  • Fresh raspberries
  • A sprinkling of almond and date base

Method To Make The Base

  1. In a food processor, finely chop the nuts and salt.
  2. Dates, coconut oil, and coconut shreds should all be added.
  3. Remove ingredients from the bowl, then firmly press them into the cake pan. Place mixture in the freezer after making a firm press in a lined cake pan.
  4. Create a small base surplus and reserve it for the cake's garnishing.

Method To Make The Filling

  1. Combine all ingredients for the lemon-raspberry filling in a food processor, and pulse until creamy and smooth.
  2. When the center of the cheesecake feels hard to the touch, pour filling over the crust and set in the freezer for 2 hours.
  3. Pour mixture over the base after stirring in raspberries as an alternative. The colour of the raspberries can create a lovely swirl in the mixture, so pay attention to that.
  4. When the cake is frozen and prepared to be served, allow it to thaw on a bench for 30 minutes before cutting it into 8–10 slices and serving.

Blueberry Cheesecake

5. Blueberry Cheesecake

More than simply another gorgeous treat, this colourful cheesecake offers something unique. Each bite tastes fantastic and provides the protein you need to succeed throughout the day.

The rich cashew cheesecake is topped with a couple of scoops of vanilla protein powder and a generous amount of blueberries. And since there is no oil in it, you can indulge guilt-free.

Prep time: 30 minutes | Cook time: 50 minutes | Total time: 70 minutes | Servings: 6

Ingredients For The Crust

  • Pitted dates: 1 cup
  • Shredded coconut: ½ cup unsweetened or almonds
  • Coconut flour: ¼ cup
  • Water: 3-5 tablespoons

Ingredients For The Cheesecake

  • Raw cashews: 2 cups, soaked
  • Silken tofu: ½ block
  • Coconut butter or oil: ⅓ cup, melted
  • Maple syrup: ⅓ cup
  • Stevia: 4-5 drops
  • Blueberries: 1 cup
  • Almond milk: ¼ cup
  • Vegan vanilla protein powder: 2 scoops (optional)


  1. To make the crust, combine dates, coconut, and coconut flour in a blender or food processor.
  2. Add water as needed until the crust mixture becomes sticky.
  3. While preparing the cheesecake topping, transfer the mixture to a cheesecake pan or miniature cheesecake moulds, and freeze them.
  4. Except for the blueberries, combine all the filling ingredients in a blender and process until smooth and creamy.
  5. Before adding the blueberries, make sure your mixture is smooth. Mix once more if needed.
  6. Apply the mixture to the crust, then freeze it for 12 to 24 hours.
  7. Before cutting, the cake must be removed from the freezer and left outside for 10 to 15 minutes. Keep it in the refrigerator; the cheesecake will get creamier and softer as it starts to cool.

Orange Chocolate Cheesecake

6. Orange Chocolate Cheesecake

For a kaleidoscope of intriguing flavours, slice into this delectable orange chocolate cheesecake. This delectable cheesecake has a distinctive flavour because of the orange undertone in the chocolate.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 8-10

Ingredients For The Crust

  • Pitted dates: ½ cup
  • Raw almonds: 1½ cups
  • Melted coconut oil: 3 tablespoons
  • (use the double boiler method to keep it raw)

Ingredients For The Cheesecake

  • Cashews: 3 cups, soaked for at least 1 hour
  • Orange juice: ¾ cup
  • Agave: ⅔ cup
  • Cocoa powder: ¼ cup
  • Sea salt: 1 teaspoon
  • Orange extract: 1 teaspoon
  • Melted coconut oil: ¾ cup
  • Grated dark chocolate as a garnish: ¼ cup (optional)

Method To Make The Crust

  1. In a powerful blender or a food, combine all the ingredients for the crust. When I use my Vitamix, it always functions flawlessly. The nuts and dates should have the texture of a less malleable, lumpy cookie dough.
  2. Either spoon the mixture into a 9″ springform pan (the easiest option) or spoon it into a cake or pie tin lined with waxed paper.
  3. Press the mixture to the bottom and on the pan's sides.
  4. Set your freezer to freeze for an hour or more.

Method To Make The Cheesecake

  1. Add the soaked cashews to your food processor or blender. Orange extract, agave, cocoa powder, salt, freshly squeezed orange juice, and coconut oil should all be added.
  2. For about a minute, blend on high; if your blender requires it, blend longer. The cheesecake mixture will have the consistency of a thick pudding that is mostly pourable and whipped.
  3. After removing the crust from the freezer, top it with the cheesecake filling and hit the pan on the counter several times to completely level the filling.
  4. Return the constructed cheesecake to the freezer or the refrigerator and give it at least 3 hours to thoroughly set. After being placed in the freezer, it will have a more complex, ice cream-like texture. It will become considerably softer and more custard-like if you put it in the refrigerator.
  5. Once the cheesecake has been set, take it out of the refrigerator or freezer and sprinkle grated chocolate on top (or anyplace you wish).
  6. Slice, serve, and savour.

Vegan Mango Cheesecake

7. Vegan Mango Cheesecake

Delicious vegan mango cheesecake with a no-bake crust, layers of luscious mango curd, and creamy vanilla lime cheesecake. The ideal summertime vegan treat!

Prep time: 30 minutes | Cook time: 10 minutes | Total time: 40 minutes | Servings: 12

Ingredients For The Crust

  • Toasted coconut flakes: 100 g
  • Cashews: 100 g
  • Sea salt: ½ teaspoon
  • Medjool dates: 6, pitted

Ingredients For The Filling

  • Cashews: 200 g, soaked
  • Coconut cream: 240 g
  • Plain soy or coconut yogurt: 120 g
  • Pure maple syrup: 60 g
  • Lime juice: 1 tablespoon
  • Lime zest: 1 tablespoon
  • Vanilla bean paste or vanilla extract: 1 tablespoon
  • Coconut oil, solid, or cacao butter: 55 g

Ingredients For The Mango Curd

  • Sweetened mango pulp: 400g (or puréed ripe mango chunks: 2 cups – defrosted)
  • Granulated sugar: 50 g
  • Cornstarch: 30 g
  • Agar-agar powder: ½ teaspoon
  • Water: 70 ml
  • Lime juice: 30 ml
  • Lime zest, optional: 1 tablespoon, for garnish

Method For The Crust

  1. Add the toasted coconut flakes to your blender or food processor, and pulse for one to two minutes. When the mixture reaches a light crumb consistency, add the cashews and salt and blend once more.
  2. Finally, add the pitted dates and blend once more until everything is thoroughly combined and clings to one another like dough.
  3. Line an 8″ square baking pan with parchment paper, and use a flat-bottomed glass or spatula to press the dough into the pan's base. Set aside.

Method For The Filling

  1. Combine all the filling ingredients in a high-speed blender and blend until smooth and creamy.
  2. To remove any air bubbles, gently pour the filling into the pan and tap it on your work surface.
  3. As you create the mango topping, place the frozen dish to set for about an hour.

Method For The Mango Curd

  1. In a saucepan, combine the water, agar-agar, cornstarch, and sugar and stir to combine. Stirring constantly with a spatula, add the mango pulp and lime juice and bring to a simmer.
  2. After the mixture has thickened, whisk it for a further 5 minutes. Remove from the heat and pass through a sieve to eliminate any lumps. Spend 15 minutes letting the mango curd gradually cool.
  3. Pour the well-mixed mango curd over the cheesecake, smoothing the top if necessary with a spatula. Re-freeze for three hours to allow for a complete set.
  4. Once it has dried, remove the cheesecake from the pan and use a knife to cut the edges. Sliced into serving pieces, then sprinkled with freshly grated lime zest.

Method For The Storage

  1. Store the cheesecake bars in the refrigerator in an airtight container. They can remain fresh in the refrigerator for up to five days. You can also freeze them for up to two months in an airtight container.
  2. I advise cutting it into individual bars to defrost the cheesecake as necessary. Before serving, simply let them sit for an hour at room temperature.

Raw Vegan Melon Cheesecake

8. Raw Vegan Melon Cheesecake

This is a creamy cashew cheesecake with a silky texture made with sweet, fresh melon.

Prep time: 10 minutes | Freezing time: 1 hour | Total time: 1 hour 10 minutes | Servings: 4


  • Cashews: 150g, soaked overnight
  • Melon: 175g super ripe and blitzed in the blender
  • Maple syrup: 50g
  • Lime juice: 1 tablespoon
  • Coconut oil: 125ml, melted
  • Fresh melon: finely sliced to top


  1. A loose bottom is ideal for the cupcake pan.
  2. Combine all the ingredients, leaving out the oil and the fresh melon slices. For the best flavour from your melons, ensure they are fully ripe.
  3. Once the ingredients have blended, turn on the blender gently for 30 seconds, then turn it to high for 30 seconds to puree the filling until it is creamy and smooth.
  4. Blend on low for 10 seconds after adding the oil.
  5. Pour into your cupcake pan and refrigerate overnight to solidify.
  6. One hour of freezing the cheesecakes before serving helps to solidify them further while preserving their deliciously creamy texture.
  7. Use a heated cloth wrapped around the tin's edge to help the cheesecakes lose if you have trouble turning them out.
  8. Slices of highly ripe, thin melon folded into a fashionable form to garnish.

Conclusion To The 8 Best Vegan Cheesecake Recipes For Your Kids


Since cheese is typically used in cheesecakes, vegan chefs must use inventive cooking techniques to recreate the flavour and texture of this well-known dessert.

Tofu makes a great nut-free alternative to cream cheese with its silky texture and vegan cream cheese that can be easily swapped out for its dairy counterpart.

I trust you enjoyed this article about the 8 Best Vegan Cheesecake Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!



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