14 Delicious Vegan Cheesecake Recipes That Will Impress Everyone

Vegan cheesecake is here to change your dessert game! Packed with rich flavors and creamy textures, these recipes will impress everyone around the table, whether they follow a plant-based diet or not. From classic flavors to innovative twists, each recipe is easy to follow and perfect for any occasion. Get ready to whip up some delightful treats that are sure to satisfy your sweet tooth!

Indulge In The Creamy Delight Of Classic Vegan Cheesecake

Vegan cheesecake is a delightful treat that brings together creamy textures and rich flavors without any dairy. This classic version captures the essence of traditional cheesecake while being completely plant-based. Imagine a slice of cheesecake, perfectly set, with a smooth surface and a hint of fruity goodness peeking through. The vibrant colors of fresh berries on top add a burst of freshness, making it as pleasing to the eye as it is to the palate.

The crust is typically made from crushed nuts or vegan cookies, providing a satisfying crunch that complements the creamy filling. This cheesecake can be enjoyed on its own or paired with a variety of toppings like fruit compote or chocolate drizzle. It’s perfect for any occasion, whether it’s a casual gathering or a special celebration.

Now, let’s get into the recipe so you can create this creamy delight at home!

Ingredients

• 1 ½ cups raw cashews (soaked for 4 hours)
• 1 cup coconut cream
• ½ cup maple syrup
• ¼ cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup almond flour (for the crust)
• 2 tablespoons coconut oil (melted)
• 2 tablespoons agave syrup (for the crust)
• Fresh berries (for topping)

Instructions

1. Prepare the Crust: In a bowl, combine almond flour, melted coconut oil, and agave syrup. Mix until crumbly. Press the mixture into the bottom of a springform pan to form an even layer.
2. Make the Filling: Drain the soaked cashews and place them in a blender. Add coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
3. Assemble: Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
4. Serve: Once set, remove the cheesecake from the pan. Top with fresh berries and serve chilled. Enjoy your creamy vegan cheesecake!

Decadent Chocolate Vegan Cheesecake For Chocoholics

If you’re a chocolate lover, this vegan cheesecake is a dream come true. The rich, creamy texture combined with the deep chocolate flavor makes it a standout dessert. Topped with a luscious chocolate drizzle and chunks of dark chocolate, it’s hard to resist. The base is made from simple ingredients that come together to create a delicious crust, while the filling is smooth and satisfying.

This cheesecake is perfect for any occasion, whether it’s a birthday party or a cozy night in. It’s sure to impress your friends and family, even those who aren’t vegan. The combination of flavors and textures will have everyone asking for seconds!

Ingredients

• 1 ½ cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 ½ cups soaked cashews (4-6 hours)
• 1/2 cup coconut cream
• 1/2 cup dark chocolate, melted
• 1/4 cup maple syrup (for filling)
• 1 teaspoon vanilla extract
• Pinch of salt
• Extra chocolate for topping

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, cocoa powder, maple syrup, and melted coconut oil. Press the mixture firmly into the bottom of a springform pan.
2. Make the Filling: In a blender, combine soaked cashews, coconut cream, melted dark chocolate, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
3. Assemble: Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours or until set.
4. Serve: Once set, remove from the pan and drizzle with extra melted chocolate. Top with chocolate chunks for added texture.

Zesty Lemon Vegan Cheesecake With A Refreshing Twist

This zesty lemon vegan cheesecake is a delightful treat that brings a refreshing twist to your dessert table. The bright yellow color of the cheesecake, adorned with fresh lemon slices, instantly catches the eye. The creamy texture and tangy flavor make it a perfect choice for warm days or any celebration.

Imagine serving this cheesecake at a gathering. The vibrant lemons not only enhance the look but also add a burst of flavor that everyone will love. It’s a great way to impress your guests while keeping things plant-based!

Let’s get into how to make this delicious dessert.

Ingredients

• 1 1/2 cups raw cashews (soaked for 4 hours)
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/4 cup coconut oil (melted)
• 2 tablespoons agave syrup

Instructions

1. Prepare the Crust: In a bowl, combine almond flour and melted coconut oil. Mix until crumbly. Press the mixture into the bottom of a springform pan to form a crust.
2. Make the Filling: In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
3. Assemble: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
4. Chill: Place the cheesecake in the refrigerator for at least 4 hours or until set.
5. Serve: Once set, remove from the pan and garnish with fresh lemon slices and zest before serving.

Decadent Raspberry Swirl Vegan Cheesecake To Impress Your Guests

This Raspberry Swirl Vegan Cheesecake is a showstopper! The creamy texture and vibrant colors make it perfect for any gathering. Imagine serving this delightful dessert to your friends and family. The rich, smooth filling swirled with fresh raspberry puree creates a stunning visual and a burst of flavor in every bite.

The crust is made from simple ingredients, giving it a satisfying crunch that complements the creamy filling. Topped with fresh raspberries and mint leaves, it looks as good as it tastes. This cheesecake is not just a treat for the eyes; it’s also completely plant-based, making it a guilt-free indulgence.

Whether you’re hosting a dinner party or celebrating a special occasion, this cheesecake will surely impress your guests. They won’t believe it’s vegan!

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 cup cashews, soaked for 4 hours
• ½ cup coconut cream
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup fresh raspberries
• 1 tablespoon lemon juice
• Pinch of salt

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of a springform pan to form a crust.
2. Make the Filling: Drain and rinse the soaked cashews. In a blender, combine cashews, coconut cream, maple syrup, vanilla extract, lemon juice, and salt. Blend until smooth and creamy.
3. Create the Raspberry Swirl: In a small bowl, mash the fresh raspberries with a fork. Gently fold half of the raspberry puree into the cheesecake filling.
4. Layer the Cheesecake: Pour the plain filling over the crust, then add spoonfuls of the raspberry mixture on top. Use a knife or skewer to swirl the raspberry into the filling.
5. Chill: Cover the cheesecake and refrigerate for at least 4 hours or overnight until set.
6. Serve: Once set, remove from the springform pan. Garnish with fresh raspberries and mint leaves before slicing and serving.

Rich And Creamy Peanut Butter Vegan Cheesecake For Nut Lovers

This vegan cheesecake is a dream come true for peanut butter lovers. The creamy texture combined with the nutty flavor makes it a delightful treat. Topped with a luscious peanut butter drizzle and crunchy peanuts, it’s visually stunning and delicious.

The base is made from simple ingredients, giving it a satisfying crunch that pairs perfectly with the smooth filling. Whether you’re hosting a gathering or just treating yourself, this cheesecake is sure to impress.

Let’s get started on making this rich and creamy peanut butter vegan cheesecake!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup melted coconut oil
• 2 cups cashews (soaked for at least 4 hours)
• 1 cup peanut butter
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• ¼ cup lemon juice
• ½ cup chopped peanuts (for topping)
• ¼ cup peanut butter (for drizzling)

Instructions

1. Prepare the Crust: In a bowl, mix graham cracker crumbs and melted coconut oil until combined. Press the mixture into the bottom of a springform pan to form a crust.
2. Make the Filling: In a blender, combine soaked cashews, peanut butter, maple syrup, vanilla extract, coconut milk, and lemon juice. Blend until smooth and creamy.
3. Assemble the Cheesecake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
4. Chill: Place the cheesecake in the refrigerator for at least 4 hours or until set.
5. Serve: Once set, drizzle with peanut butter and sprinkle chopped peanuts on top. Slice and enjoy!

Classic Vanilla Bean Vegan Cheesecake With A Luxurious Touch

This Classic Vanilla Bean Vegan Cheesecake is a showstopper that’s perfect for any occasion. The smooth, creamy texture combined with the rich flavor of vanilla bean makes it a delightful dessert. Topped with a glossy glaze and adorned with delicate flowers, it’s not just a treat for the taste buds but also a feast for the eyes.

The base is made from simple ingredients that come together to create a crunchy, nutty crust. The filling is rich and creamy, thanks to the use of cashews and coconut cream. This cheesecake is not only vegan but also gluten-free, making it a great option for everyone.

For a touch of elegance, the cheesecake is garnished with fresh flowers and vanilla pods. This presentation adds a luxurious feel, making it ideal for celebrations or a special dinner. Serve it chilled for the best experience, and watch your guests be impressed!

Ingredients

• 1 ½ cups raw cashews (soaked for 4 hours)
• 1 cup coconut cream
• ½ cup maple syrup
• 1 tablespoon vanilla bean paste
• 1 tablespoon lemon juice
• 1 cup almond flour
• 2 tablespoons coconut oil (melted)
• 2 tablespoons agave syrup
• Pinch of salt

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, melted coconut oil, agave syrup, and a pinch of salt. Press this mixture into the bottom of a springform pan to form an even layer.
2. Make the Filling: Drain and rinse the soaked cashews. In a blender, combine cashews, coconut cream, maple syrup, vanilla bean paste, and lemon juice. Blend until smooth and creamy.
3. Assemble: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
4. Chill: Cover and refrigerate for at least 4 hours or until set.
5. Serve: Once set, carefully remove from the pan. Garnish with fresh flowers and vanilla pods before slicing and serving.

Seasonal Pumpkin Spice Vegan Cheesecake For Fall Festivities

Fall is the perfect time to enjoy a delicious pumpkin spice vegan cheesecake. This dessert captures the essence of the season with its warm flavors and creamy texture. The vibrant orange hue of the cheesecake is reminiscent of autumn leaves and pumpkins, making it a stunning centerpiece for any gathering.

Imagine a smooth, velvety cheesecake topped with a swirl of whipped coconut cream and a sprinkle of cinnamon. The crust, made from crushed nuts and dates, adds a delightful crunch. Surrounding the cheesecake are small pumpkins and colorful leaves, enhancing the festive vibe.

This vegan cheesecake is not only a treat for the taste buds but also a feast for the eyes. It’s a dessert that everyone will love, whether they follow a vegan diet or not. Perfect for Thanksgiving or any fall celebration, this cheesecake will impress your guests and leave them asking for the recipe.

Ingredients

• 2 cups raw cashews (soaked for 4 hours)
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt
• 1 cup almond flour (for the crust)
• 1/2 cup pitted dates (for the crust)
• 1/4 cup melted coconut oil (for the crust)

Instructions

1. Prepare the Crust: In a food processor, combine almond flour, pitted dates, and melted coconut oil. Pulse until the mixture resembles wet sand. Press this mixture into the bottom of a springform pan to form an even crust.
2. Make the Filling: Drain and rinse the soaked cashews. In a blender, combine cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, pumpkin spice, and salt. Blend until smooth and creamy.
3. Assemble: Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
4. Serve: Once set, remove the cheesecake from the springform pan. Top with whipped coconut cream and a sprinkle of cinnamon before slicing. Enjoy this seasonal delight!

Decadent Salted Caramel Vegan Cheesecake To Satisfy Your Sweet Tooth

Imagine a rich, creamy cheesecake topped with a luscious salted caramel sauce. This vegan salted caramel cheesecake is a treat that will impress anyone, whether they follow a plant-based diet or not. The smooth texture and sweet-salty flavor combination make it a perfect dessert for any occasion.

The cheesecake sits elegantly on a golden stand, showcasing its beautiful layers. The glossy caramel drips down the sides, inviting you to take a slice. A sprinkle of sea salt on top adds a touch of sophistication and enhances the flavor. This dessert is not just a feast for the eyes; it’s a delight for the taste buds.

Making this cheesecake is easier than you might think. With a few simple ingredients, you can whip up a dessert that looks and tastes gourmet. It’s perfect for gatherings, celebrations, or just a sweet treat at home.

Ingredients

• 1 ½ cups raw cashews (soaked for 4 hours)
• 1 cup coconut cream
• ½ cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup dates (pitted)
• 1 cup almond flour
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar
• 1/4 cup almond milk

Instructions

1. Prepare the Crust: In a food processor, blend the dates, almond flour, and melted coconut oil until a sticky mixture forms. Press this mixture into the bottom of a springform pan to create an even layer.
2. Make the Cheesecake Filling: Drain and rinse the soaked cashews. In a blender, combine the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until smooth and creamy.
3. Assemble the Cheesecake: Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
4. Prepare the Caramel Sauce: In a small saucepan, combine coconut sugar and almond milk. Cook over medium heat, stirring until the sugar dissolves. Let it simmer for a few minutes until it thickens. Remove from heat and stir in a pinch of sea salt.
5. Serve: Once the cheesecake is set, drizzle the salted caramel sauce over the top. Slice and enjoy your delicious vegan cheesecake!

Fresh Blueberry Vegan Cheesecake For A Burst Of Flavor

This fresh blueberry vegan cheesecake is a showstopper! It features a creamy, smooth filling that pairs perfectly with the tangy blueberries on top. The vibrant colors and textures make it not just delicious but also visually appealing. The cheesecake sits on a crunchy crust, offering a delightful contrast to the creamy filling.

Blueberries are not only tasty but also packed with nutrients. They add a burst of flavor that complements the cheesecake beautifully. Whether you’re hosting a gathering or just treating yourself, this dessert is sure to impress.

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 cup cashews, soaked for 4 hours
• ½ cup coconut cream
• ¼ cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• ¼ cup blueberry sauce (store-bought or homemade)

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, melted coconut oil, and maple syrup. Press the mixture into the bottom of a springform pan to form a crust.
2. Make the Filling: Drain the soaked cashews and blend them in a food processor with coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
3. Assemble the Cheesecake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
4. Chill: Refrigerate the cheesecake for at least 4 hours or until set.
5. Top with Blueberries: Once set, add fresh blueberries on top and drizzle with blueberry sauce before serving.

Coconut Lime Vegan Cheesecake For A Tropical Escape

This Coconut Lime Vegan Cheesecake is a delightful treat that transports you straight to a tropical paradise. The creamy texture and zesty lime flavor make it a perfect dessert for any occasion. The cheesecake is beautifully topped with toasted coconut flakes, adding a crunchy element that complements the smooth filling.

The backdrop of fresh coconuts and vibrant green palm leaves enhances the tropical vibe, making this cheesecake not just a dessert, but a visual feast as well. It’s ideal for summer gatherings or whenever you crave a taste of the tropics.

Making this cheesecake is simple and fun. You’ll love how easy it is to whip up a dessert that looks and tastes impressive!

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 cup raw cashews, soaked for 4 hours
• ½ cup coconut cream
• ½ cup fresh lime juice
• ¼ cup maple syrup (or agave syrup)
• 1 teaspoon vanilla extract
• 1 tablespoon lime zest
• ½ cup toasted coconut flakes for topping

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of a springform pan to form the crust.
2. Blend the Filling: Drain and rinse the soaked cashews. In a blender, combine cashews, coconut cream, lime juice, maple syrup, vanilla extract, and lime zest. Blend until smooth and creamy.
3. Assemble the Cheesecake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
4. Chill: Place the cheesecake in the refrigerator for at least 4 hours or until set.
5. Serve: Once set, remove from the pan and top with toasted coconut flakes. Slice and enjoy your tropical escape!

Mouthwatering Chocolate Mint Vegan Cheesecake For Mint Lovers

If you're a mint lover, this chocolate mint vegan cheesecake is sure to impress. The creamy texture and refreshing mint flavor make it a delightful dessert for any occasion. Topped with fresh mint leaves and chocolate shavings, it looks as good as it tastes!

This cheesecake features a rich chocolate crust that perfectly complements the minty filling. Each bite is a burst of flavor, making it a favorite among both vegans and non-vegans alike. It's a great way to enjoy a classic dessert while sticking to a plant-based diet.

Ready to whip up this delicious treat? Let’s gather the ingredients and get started!

Ingredients

• 1 ½ cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 ½ cups cashews, soaked for 4 hours
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup fresh mint leaves
• 1 teaspoon peppermint extract
• 1/4 cup cacao powder
• 1/4 cup dark chocolate shavings (dairy-free)

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, cocoa powder, maple syrup, and melted coconut oil until well combined. Press the mixture into the bottom of a springform pan to form a crust.
2. Make the Filling: Drain the soaked cashews and place them in a blender. Add coconut cream, maple syrup, fresh mint leaves, peppermint extract, and cacao powder. Blend until smooth and creamy.
3. Assemble the Cheesecake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
4. Garnish: Once set, remove the cheesecake from the pan. Top with chocolate shavings and fresh mint leaves for a beautiful presentation.
5. Serve: Slice and enjoy this refreshing chocolate mint vegan cheesecake with friends and family!

Cinnamon Roll Vegan Cheesecake For A Breakfast-Inspired Treat

This Cinnamon Roll Vegan Cheesecake is a delightful twist on a classic dessert, perfect for breakfast lovers. Imagine a creamy cheesecake with the warm flavors of cinnamon and a hint of vanilla, all resting on a buttery crust. It’s not just a treat; it’s a breakfast-inspired delight that can impress anyone at your brunch table.

The cheesecake is beautifully topped with a swirl of whipped cream and a sprinkle of cinnamon, making it look as good as it tastes. Pair it with a cup of coffee or tea for a cozy morning or afternoon snack. The combination of flavors will make you feel like you’re enjoying a fresh cinnamon roll, but in cheesecake form!

Now, let’s get to the fun part—making this delicious dessert!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup coconut oil, melted
• 2 cups raw cashews, soaked for 4 hours
• 1 cup maple syrup
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• ½ cup coconut cream
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• Whipped coconut cream for topping
• Cinnamon for garnish

Instructions

1. Prepare the Crust: In a bowl, mix graham cracker crumbs and melted coconut oil until combined. Press the mixture into the bottom of a springform pan to form the crust.
2. Blend the Filling: In a blender, combine soaked cashews, maple syrup, vanilla extract, cinnamon, coconut cream, lemon juice, and salt. Blend until smooth and creamy.
3. Pour and Chill: Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or until set.
4. Serve: Once set, remove the cheesecake from the pan. Top with whipped coconut cream and a sprinkle of cinnamon before slicing and serving.

Vegan Cheesecake Bars For Easy, Sliceable Indulgence

Vegan cheesecake bars are a delightful treat that everyone can enjoy. These bars are creamy, rich, and perfect for any occasion. The image shows beautifully sliced cheesecake bars topped with fresh berries, making them look even more tempting. The presentation is simple yet elegant, with a wooden board and colorful flowers adding a touch of charm.

Making these bars is a breeze. You can easily slice them into portions, making them ideal for sharing at gatherings or enjoying as a snack. The combination of flavors and textures will impress even those who aren’t vegan!

Ingredients

• 1 ½ cups almond flour
• ¼ cup maple syrup
• ½ cup coconut oil, melted
• 2 cups cashews, soaked for 4 hours
• ½ cup coconut cream
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Fresh berries for topping

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of a lined baking dish.
2. Make the Filling: Drain the soaked cashews and blend them with coconut cream, maple syrup, vanilla extract, and lemon juice until smooth.
3. Assemble: Pour the filling over the crust and spread it evenly. Refrigerate for at least 4 hours or until set.
4. Slice and Serve: Once set, slice the cheesecake into bars. Top with fresh berries before serving for a pop of color and flavor.

Festive Cherry Vegan Cheesecake To Celebrate Special Occasions

This festive cherry vegan cheesecake is a showstopper for any celebration. With its vibrant red cherry topping and creamy filling, it brings joy to the table. The cheesecake sits proudly on a decorative stand, surrounded by sparkling candles that add a touch of magic to the moment. The colorful backdrop with playful decorations enhances the cheerful vibe, making it perfect for birthdays, anniversaries, or any special event.

Making this cheesecake is easier than you might think. It combines simple ingredients to create a delightful dessert that everyone will love, whether they follow a vegan diet or not. The sweet and tangy cherry topping pairs perfectly with the smooth cheesecake base, creating a balance that is hard to resist.

Ingredients

• 1 ½ cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 ½ cups cashews, soaked for 4 hours
• 1/2 cup coconut cream
• 1/4 cup lemon juice
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup cherries, pitted and halved
• 1 cup cherry juice
• 2 tablespoons cornstarch
• 1 tablespoon agave syrup

Instructions

1. Prepare the Crust: In a bowl, mix almond flour, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of a springform pan to form a crust.
2. Make the Filling: In a blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, and vanilla extract. Blend until smooth and creamy. Pour the filling over the crust and smooth the top.
3. Chill: Place the cheesecake in the fridge for at least 4 hours or until set.
4. Prepare the Cherry Topping: In a saucepan, combine pitted cherries, cherry juice, cornstarch, and agave syrup. Cook over medium heat until the mixture thickens, stirring frequently. Let it cool.
5. Assemble: Once the cheesecake is set, pour the cherry topping over the cheesecake. Decorate with extra cherries if desired.
6. Serve: Slice and enjoy your festive cherry vegan cheesecake with friends and family!