Vegan Crème Brûlée Cheesecake
This elegant vegan crème brûlée cheesecake brings together two beloved desserts in one indulgent yet completely plant-based creation. The base is a smooth and creamy cheesecake made from cashews and dairy-free cream cheese on a simple crust. It’s finished with a crisp caramelized sugar top, just like traditional crème brûlée. Whether you’re serving it at a dinner party or treating yourself to a refined dessert, this cheesecake offers all the sophistication and flavor with none of the animal products.
Ingredients
For the Crust:
- 1 1/2 cups vegan graham cracker crumbs or crushed digestive biscuits
- 1/4 cup coconut oil or vegan butter, melted
- 2 tablespoons maple syrup
For the Cheesecake Filling:
- 1 1/2 cups raw cashews, soaked for 4–6 hours or boiled for 10 minutes
- 1 cup vegan cream cheese (store-bought or homemade)
- 1/2 cup full-fat canned coconut milk
- 1/3 cup maple syrup or agave nectar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon vanilla extract
- Pinch of salt
For the Brûlée Topping:
- 2–3 tablespoons organic cane sugar or turbinado sugar (for caramelizing)
Instructions
1. Prepare the crust.
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan or tart pan. Bake for 8–10 minutes, then set aside to cool.
2. Make the cheesecake filling.
Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, vegan cream cheese, coconut milk, maple syrup, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed. This should take 1–2 minutes depending on your blender.
3. Bake the cheesecake.
Pour the filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 45–50 minutes, or until the center is mostly set and only slightly jiggly. Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight until fully set.
4. Add the brûlée topping.
Once the cheesecake is chilled and firm, sprinkle a thin, even layer of sugar on top. Use a kitchen torch to carefully caramelize the sugar until it bubbles and turns golden brown. Let the sugar harden for 5–10 minutes before slicing. If you don’t have a torch, you can place the cheesecake under a broiler for 1–2 minutes—just watch closely to prevent burning.
5. Serve.
Slice with a hot knife for clean edges and serve immediately. The crisp sugar shell adds a beautiful crunch that contrasts with the creamy filling, creating a luxurious dessert experience.
