🍰 Vegan Boston Cream Pie Cheesecake

Servings: 8–10
Prep time: 30 minutes
Cook time: 15 minutes (plus chilling)
Chill time: 4–6 hours or overnight

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⭐ Ingredients

For the Crust

• 1 ½ cups vegan graham cracker crumbs (or digestive biscuits)
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup

For the Cheesecake Filling

• 1 ½ cups raw cashews, soaked 4 hours or overnight
• ½ cup coconut cream (thick part)
• ½ cup maple syrup
• ¼ cup plant-based milk (soy, oat, or almond)
• 2 tsp vanilla extract
• 1 tbsp lemon juice

For the Chocolate Ganache

• ½ cup vegan dark chocolate chips
• 2–3 tbsp coconut cream
• Optional: ½ tsp vanilla extract

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🥣 Instructions

1. Prepare the Crust

1. Preheat oven to 350°F (175°C) (optional; can also leave crust raw).
2. Mix graham cracker crumbs, melted coconut oil, and maple syrup until crumbly.
3. Press mixture into the bottom of a 7–8 inch springform pan evenly.
4. Bake 8–10 minutes or chill in fridge to firm up if not baking.

2. Make the Cheesecake Filling

1. Drain and rinse soaked cashews.
2. In a high-speed blender, combine cashews, coconut cream, maple syrup, plant milk, vanilla, and lemon juice.
3. Blend until completely smooth and creamy.
4. Pour over crust and smooth the top with a spatula.

3. Chill the Cheesecake

• Cover and refrigerate for 4–6 hours or until firm.
• For a firmer set, freeze 1–2 hours, then transfer to fridge.

4. Make the Chocolate Ganache

1. In a small saucepan, gently heat coconut cream until warm.
2. Pour over chocolate chips in a bowl and let sit 1–2 minutes.
3. Stir until smooth and glossy.
4. Let cool slightly before pouring over cheesecake.

5. Assemble

• Pour ganache over chilled cheesecake.
• Smooth the top with a spatula or leave slightly rustic.
• Optional: garnish with fresh berries or shaved chocolate.

6. Serve

• Slice and serve chilled.
• Store leftovers in fridge for up to 5 days.

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🍽 Tips

• Smooth Ganache: Use full-fat coconut cream for a rich, shiny ganache.
• Soak Cashews Well: Ensures creamy, cheesecake-like texture.
• Make Ahead: Cheesecake can be made a day in advance — flavors improve after resting overnight.
• Chocolate Layer Variation: Swirl a little chocolate into the filling before chilling for marbled effect.

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🌱 Variations

• Mini Cheesecakes: Use a muffin tin with liners for individual portions.
• Coffee Boston Cream: Add 1 tsp instant coffee to the filling for mocha flavor.
• Berry Twist: Top with a layer of berry compote under the ganache.