15 Healthy Sunday Vegan Cheesecake Recipes to Indulge Your Sweet Tooth

Vegan cheesecakes are rich, creamy, and utterly indulgent, making them the perfect treat for Sundays.

Plant-based ingredients like cashews, tofu, coconut cream, and nut-based crusts create decadent textures and flavors without dairy.

Whether you prefer fruity, chocolatey, or spiced variations, vegan cheesecakes can satisfy every sweet craving.

Sunday is the ideal day to slow down, experiment in the kitchen, and create a show-stopping plant-based dessert.

These 15 Sunday vegan cheesecake recipes range from no-bake delights to baked masterpieces, offering options for every skill level.

From classic flavors like strawberry and chocolate to unique twists like pumpkin or matcha, there’s a cheesecake for every occasion.

They’re perfect for brunch, family gatherings, or a cozy Sunday treat with a cup of tea or coffee.

Indulging in a vegan cheesecake doesn’t mean compromising on taste, creaminess, or satisfaction.

15 Healthy Sunday Vegan Cheesecake Recipes to Indulge Your Sweet Tooth

Vegan cheesecakes are a decadent, creamy, and fully plant-based way to enjoy dessert.

These 15 Sunday vegan cheesecake recipes showcase the versatility of plant-based ingredients and offer a variety of flavors, textures, and styles.

They are perfect for Sunday indulgence, entertaining guests, or simply treating yourself.

Whether baked or no-bake, fruity or chocolatey, vegan cheesecakes can rival traditional versions in taste and richness.

Experimenting with these recipes allows for creativity while keeping desserts wholesome, dairy-free, and delicious.

Classic Vanilla Vegan Cheesecake

Classic vanilla vegan cheesecake is creamy, rich, and decadently smooth without using any dairy.

Cashews, coconut cream, and a nut-based crust create a luscious texture that melts in your mouth.

Perfect for a Sunday dessert or brunch centerpiece, this cheesecake offers elegance and indulgence.

It pairs wonderfully with fresh berries or a drizzle of vegan caramel sauce.

Ingredients:

• 1 ½ cups raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup for crust

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil and maple syrup for the crust.
• Press mixture into the base of a springform pan evenly.
• Blend soaked cashews, coconut cream, maple syrup, vanilla, and lemon juice until silky.
• Pour filling over the crust and smooth the top.
• Bake for 35–40 minutes, then cool and refrigerate for 4 hours.

Classic vanilla vegan cheesecake is creamy, smooth, and subtly sweet.

The nutty crust perfectly complements the rich filling.

It’s a timeless vegan dessert ideal for Sundays.

Every bite is indulgent, elegant, and satisfying, leaving a delightful impression.

Strawberry Swirl Vegan Cheesecake

Strawberry swirl vegan cheesecake is vibrant, fruity, and visually stunning.

Fresh strawberries are blended into a puree and gently swirled into a creamy cashew filling.

This dessert balances the earthiness of cashews with the natural sweetness and tartness of berries.

It’s perfect for brunch or a refreshing Sunday treat that’s entirely plant-based.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup fresh strawberries
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil to form a crust and press into a pan.
• Blend cashews, coconut cream, maple syrup, vanilla, and lemon juice until smooth.
• Puree strawberries separately and gently swirl into the filling.
• Pour into crust and smooth the surface.
• Bake 35–40 minutes, then refrigerate for 4 hours before serving.

Strawberry swirl vegan cheesecake is fruity, creamy, and visually delightful.

The berry puree adds vibrant color and a refreshing flavor contrast.

It’s a perfect plant-based dessert for a Sunday indulgence.

Every slice is luscious, balanced, and completely satisfying.

Chocolate Hazelnut Vegan Cheesecake

Chocolate hazelnut vegan cheesecake is rich, indulgent, and perfect for chocolate lovers.

Cashew filling is blended with cocoa powder and a touch of maple syrup for a silky texture.

A nutty hazelnut crust adds crunch and complements the chocolatey filling beautifully.

This cheesecake is ideal for a decadent Sunday dessert or special occasion treat.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1 ½ cups hazelnuts or almonds for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend hazelnuts with coconut oil for the crust and press into a springform pan.
• Blend cashews, coconut cream, maple syrup, cocoa powder, and vanilla until smooth.
• Pour chocolate filling over the crust and smooth evenly.
• Bake 35–40 minutes and let cool before refrigerating for 4 hours.
• Serve chilled, optionally garnished with chocolate shavings.

Chocolate hazelnut vegan cheesecake is indulgent, creamy, and decadent.

The nutty crust contrasts beautifully with the rich chocolate filling.

It’s a perfect plant-based dessert for chocolate lovers on Sunday.

Every bite is smooth, rich, and utterly satisfying.

Lemon Blueberry Vegan Cheesecake

Lemon blueberry vegan cheesecake is tangy, refreshing, and visually stunning.

Fresh blueberries and zesty lemon juice brighten the creamy cashew filling.

This cheesecake balances sweet and tart flavors while remaining smooth and decadent.

Perfect for a Sunday brunch, this dessert is both colorful and nutrient-rich.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup fresh blueberries
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil for the crust and press into pan.
• Blend cashews, coconut cream, maple syrup, lemon juice, and zest until smooth.
• Gently fold blueberries into the filling.
• Pour over crust and smooth the surface.
• Bake 35–40 minutes and refrigerate for at least 4 hours before serving.

Lemon blueberry vegan cheesecake is tangy, creamy, and fruity.

The blueberries provide bursts of flavor while lemon adds refreshing brightness.

It’s a perfect plant-based dessert for a Sunday gathering.

Every slice is light, creamy, and colorful, sure to impress.

Pumpkin Spice Vegan Cheesecake

Pumpkin spice vegan cheesecake is creamy, aromatic, and perfect for cozy Sundays.

Pumpkin puree and warm spices like cinnamon, nutmeg, and ginger create a festive, autumnal flavor.

A nut-based crust complements the smooth, lightly sweet filling beautifully.

It’s ideal for brunch, dessert, or a seasonal treat that’s entirely plant-based.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil for crust and press into springform pan.
• Blend cashews, coconut cream, pumpkin puree, maple syrup, and spices until smooth.
• Pour filling over crust and smooth top.
• Bake 35–40 minutes, then refrigerate for 4 hours before serving.
• Optionally garnish with a sprinkle of cinnamon or pumpkin seeds.

Pumpkin spice vegan cheesecake is creamy, aromatic, and comforting.

The warm spices perfectly complement the smooth, lightly sweet filling.

It’s a perfect dessert for cozy Sunday indulgence or seasonal gatherings.

Every bite is rich, flavorful, and entirely satisfying.

Raspberry Chocolate Vegan Cheesecake

Raspberry chocolate vegan cheesecake is decadent, fruity, and rich.

A creamy chocolate cashew filling is swirled with fresh raspberry puree for a stunning visual and flavor contrast.

The nut-based crust adds crunch and balances the smooth filling beautifully.

This dessert is perfect for a Sunday treat, brunch, or special occasion.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil and press into a springform pan for the crust.
• Blend cashews, coconut cream, maple syrup, cocoa powder, and vanilla until smooth.
• Gently fold raspberry puree into the chocolate filling to create swirls.
• Pour filling over crust and smooth the top.
• Bake for 35–40 minutes, then refrigerate for at least 4 hours before serving.

Raspberry chocolate vegan cheesecake is creamy, rich, and tangy.

The berries provide a bright contrast to the chocolate filling.

It’s a visually stunning, indulgent dessert perfect for Sundays.

Every bite is luscious, satisfying, and completely plant-based.

Salted Caramel Vegan Cheesecake

Salted caramel vegan cheesecake is indulgent, creamy, and decadent.

A cashew-based filling is topped with a luscious vegan caramel sauce and a hint of sea salt.

The nut crust provides crunch, complementing the smooth, sweet, and slightly salty filling.

It’s perfect for a Sunday dessert, special occasion, or cozy treat.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil
• 1/4 cup vegan caramel sauce
• Pinch of sea salt

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil and press into a springform pan for crust.
• Blend cashews, coconut cream, maple syrup, and vanilla until smooth.
• Pour filling over crust and smooth top.
• Bake 35–40 minutes, then refrigerate for at least 4 hours.
• Drizzle with vegan caramel sauce and sprinkle sea salt before serving.

Salted caramel vegan cheesecake is creamy, rich, and indulgent.

The caramel and sea salt enhance the sweet, nutty filling perfectly.

It’s a luxurious dessert for Sundays or special occasions.

Every slice is decadent, satisfying, and fully plant-based.

Matcha Green Tea Vegan Cheesecake

Matcha green tea vegan cheesecake is creamy, earthy, and lightly sweet.

A cashew-based filling is infused with matcha powder, creating a vibrant green color and subtle tea flavor.

The nutty crust balances the delicate bitterness of the matcha beautifully.

This cheesecake is perfect for a Sunday brunch or an elegant plant-based dessert.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 2 tsp matcha powder
• 1 tsp vanilla extract
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil and press into springform pan for crust.
• Blend cashews, coconut cream, maple syrup, matcha, and vanilla until smooth.
• Pour filling over crust and smooth top.
• Bake 35–40 minutes and refrigerate for 4 hours before serving.

Matcha green tea vegan cheesecake is creamy, earthy, and refreshing.

The subtle bitterness of matcha pairs beautifully with the nutty crust.

It’s an elegant, plant-based dessert perfect for Sundays.

Every bite is smooth, flavorful, and visually striking.

Peanut Butter Chocolate Vegan Cheesecake

Peanut butter chocolate vegan cheesecake is rich, creamy, and decadent.

A chocolate cashew filling is layered with a creamy peanut butter swirl for an indulgent flavor combination.

The nut-based crust adds crunch, complementing the smooth filling perfectly.

This dessert is ideal for a Sunday treat or a vegan chocolate-lover’s delight.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 2 tbsp peanut butter
• 1 tsp vanilla extract
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil and press into springform pan for crust.
• Blend cashews, coconut cream, maple syrup, cocoa powder, and vanilla until smooth.
• Pour half the filling over crust, add peanut butter swirls, then remaining chocolate filling.
• Bake 35–40 minutes and refrigerate for 4 hours.
• Slice and serve chilled.

Peanut butter chocolate vegan cheesecake is creamy, rich, and indulgent.

The peanut butter swirl adds a decadent flavor contrast.

It’s a perfect plant-based dessert for Sundays or chocolate lovers.

Every bite is smooth, satisfying, and fully vegan.

Mocha Espresso Vegan Cheesecake

Mocha espresso vegan cheesecake is rich, bold, and perfect for coffee enthusiasts.

Cashew filling is infused with espresso and cocoa powder, creating a luxurious coffee-chocolate flavor.

A nut-based crust complements the creamy, slightly sweet filling beautifully.

This cheesecake is perfect for a Sunday brunch or a decadent plant-based dessert after a meal.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 2 tsp instant espresso powder
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil and press into springform pan for crust.
• Blend cashews, coconut cream, maple syrup, espresso powder, cocoa, and vanilla until smooth.
• Pour filling over crust and smooth top.
• Bake 35–40 minutes, then refrigerate for at least 4 hours.
• Serve chilled, optionally dusted with cocoa powder.

Mocha espresso vegan cheesecake is creamy, bold, and decadent.

The coffee and chocolate flavors combine for a sophisticated dessert.

It’s a perfect plant-based treat for Sunday indulgence.

Every bite is rich, smooth, and fully satisfying.

Coconut Mango Vegan Cheesecake

Coconut mango vegan cheesecake is tropical, creamy, and refreshing.

A cashew-based filling is blended with coconut cream and mango puree for a vibrant, fruity dessert.

The nut-based crust adds crunch, balancing the sweet, tropical flavors beautifully.

It’s perfect for a Sunday brunch, dessert, or a summery plant-based treat.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/2 cup mango puree
• 1 tsp vanilla extract
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil for the crust and press into a springform pan.
• Blend cashews, coconut cream, maple syrup, mango puree, and vanilla until smooth.
• Pour filling over crust and smooth the top.
• Bake 35–40 minutes, then refrigerate for 4 hours before serving.

Coconut mango vegan cheesecake is creamy, fruity, and tropical.

The crust adds a subtle crunch, complementing the smooth filling.

It’s a perfect plant-based dessert for Sunday indulgence.

Every bite is vibrant, refreshing, and satisfying.

Chocolate Cherry Vegan Cheesecake

Chocolate cherry vegan cheesecake is decadent, rich, and fruity.

A chocolate cashew filling is layered with cherry puree for a sweet, tangy contrast.

The nut-based crust adds texture and complements the chocolatey richness.

This dessert is ideal for a Sunday treat or special occasion dessert.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1 cup fresh or frozen cherries, pitted
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil and press into a springform pan for the crust.
• Blend cashews, coconut cream, maple syrup, and cocoa until smooth.
• Gently fold cherry puree into the filling or swirl for visual effect.
• Pour over crust and bake 35–40 minutes.
• Refrigerate for 4 hours before serving.

Chocolate cherry vegan cheesecake is rich, creamy, and fruity.

The cherries add natural sweetness and a bright contrast to the chocolate.

It’s a decadent plant-based dessert perfect for Sundays.

Every slice is indulgent, satisfying, and visually stunning.

Pumpkin Pecan Vegan Cheesecake

Pumpkin pecan vegan cheesecake is creamy, spiced, and festive.

Pumpkin puree and warm spices create a smooth, flavorful filling, while pecans add crunch.

The nut-based crust complements the filling, making it perfect for Sunday gatherings or seasonal dessert.

This cheesecake is fully plant-based, comforting, and elegant.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 cup chopped pecans
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil for the crust and press into springform pan.
• Blend cashews, coconut cream, pumpkin puree, maple syrup, and spices until smooth.
• Pour filling over crust and sprinkle chopped pecans on top.
• Bake 35–40 minutes, then refrigerate for 4 hours before serving.

Pumpkin pecan vegan cheesecake is creamy, spiced, and comforting.

The pecans provide texture while pumpkin adds subtle sweetness.

It’s a festive, plant-based dessert perfect for Sundays.

Every bite is rich, flavorful, and satisfying.

Mocha Hazelnut Vegan Cheesecake

Mocha hazelnut vegan cheesecake is decadent, nutty, and rich.

Espresso powder and cocoa are combined in a creamy cashew filling, while hazelnuts add crunch.

The nut-based crust complements the filling, creating a luxurious dessert experience.

It’s ideal for Sunday indulgence or a sophisticated plant-based treat.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 2 tsp instant espresso powder
• 1/2 cup chopped hazelnuts
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil for crust and press into pan.
• Blend cashews, coconut cream, maple syrup, cocoa, and espresso until smooth.
• Pour filling over crust and sprinkle chopped hazelnuts on top.
• Bake 35–40 minutes and refrigerate for 4 hours.

Mocha hazelnut vegan cheesecake is rich, nutty, and indulgent.

The espresso and chocolate create a bold flavor, while hazelnuts add crunch.

It’s a perfect plant-based dessert for Sunday.

Every bite is decadent, creamy, and satisfying.

Blueberry Lemon Vegan Cheesecake

Blueberry lemon vegan cheesecake is bright, creamy, and refreshing.

Zesty lemon and sweet blueberries are blended into a smooth cashew filling, creating a tangy, fruity dessert.

The nut-based crust provides crunch and balances the vibrant flavors.

It’s ideal for Sunday brunch or a light, elegant vegan dessert.

Ingredients:

• 1 ½ cups soaked cashews
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 cup fresh blueberries
• 1 ½ cups almonds or walnuts for crust
• 2 tbsp coconut oil

Instructions:

• Preheat oven to 350°F (175°C).
• Blend almonds or walnuts with coconut oil for crust and press into springform pan.
• Blend cashews, coconut cream, maple syrup, lemon juice, and zest until smooth.
• Gently fold blueberries into filling.
• Pour over crust, bake 35–40 minutes, then refrigerate for 4 hours.

Blueberry lemon vegan cheesecake is tangy, creamy, and fruity.

The blueberries provide bursts of flavor while lemon adds refreshing brightness.

It’s a perfect plant-based dessert for Sundays.

Every slice is smooth, vibrant, and utterly satisfying.