This vegan s’mores cheesecake features a gluten-free cinnamon graham cracker crust, a luscious, creamy vanilla bean cashew cheesecake filling, rich dark chocolate ganache and toasted marshmallows. A summer dream dessert!
Vegan S’mores Cheesecake
I created this delicious vegan s’mores cheesecake to soak up the last few days of summer! I know it’s technically September, but it’s still pretty hot here in IL so I am not letting go of summer just yet! This s’mores cheesecake is is here to help us savor the rest of summer.
S’mores are a quintessential summer treat! Plus, this vegan s’mores cheesecake is no bake so no need to turn on the oven. It’s also cool and creamy so perfect for the last few hot weeks of the year.
Ingredients in the Vegan S’mores Cheesecake
This s’mores cheesecake is completely vegan and gluten-free but you would never guess by how creamy and delicious it tastes!
The main ingredients are:
- vegan and gluten-free graham crackers
- raw cashews
- coconut oil
- maple syrup/coconut sugar
- light coconut milk
- Lily’s Sweets No Sugar Added Dark Chocolate Chips
- vegan marshmallows
How to Make Vegan S’mores Cheesecake
There are a few simple steps to making this delicious cheesecake. Better yet, there is no need to on your oven for this dessert.
The Graham Cracker Crust
Add about 8 graham crackers to a food processor and pulse until they resemble a coarse sand. Pour the crumbs into a medium sized bowl. It should make a little over 1 cup. Add in the cinnamon and salt and mix until all the ingredients are well-incorporated. Finally, pour in the coconut oil and mix to combine.
Pour the graham cracker crust into a lined and greased 6 in springform pan and press down until the whole bottom of the pan is covered with the crust and the graham crackers are firmly packed down.
Set in freezer for 15 minutes.
The Creamy Cashew Vanilla Bean Filling
Cashews are a magical ingredient. They naturally have a creamy and sweet texture and flavor, so when bended with liquid, turn into a luscious cream. Combined with sweet ingredients, cashews work beautifully as a cheesecake base. You just need to soak them in hot water for at least 20 minutes (or in room temperature water overnight if you have time) to help soften them, which allows them to blend better.
Add the soaked cashews to a food processor with the coconut milk, coconut oil, maple syrup and stevia, lemon juice, pinch of sea salt, and vanilla bean paste. I highly recommend the vanilla bean paste because it provides the vanilla bean flavor in this cheesecake which makes it extra rich and delicious.
Blend the mixture for 6-10 minutes or until the cashews are completely broken down and the mixture is creamy.
Pour the cheesecake filling over the crust and place in freezer to set for at least 4 hour.
The Sugar-Free Dark Chocolate Ganache
Finally, this luscious vegan s’mores cheesecake is topped with a rich, dark chocolate ganache. The ganache is made with Lily’s Sweets vegan and sugar free dark chocolate. I adore Lily’s Chocolate and their commitment to providing wholesome chocolate.
In everything they make, they source Non-GMO and gluten-free ingredients harvested through Fair Trade practices, and ensure every product is botanically sweetened—meaning no refined or processed sugars. The outcome? A chocolate with no added sugar that’s filled to the brim with pure deliciousness.
Just melt it along with coconut oil and pour it over the cheesecake for a delicious chocolate topping!
How to serve this dessert
For the real s’mores experience, I highly recommend topping this cheesecake with vegan toasted marshmallows. The creamy, sweet, and torched marshmallows compliment the rich dark chocolate, crumby graham cracker crust, and creamy cashew vanilla bean filling, while. making it totally scream s’mores!
Before slicing, allow the cheesecake to sit at room temperature for 15-30 minutes or until soft and creamy again. Cut into slices, server, and enjoy!
This vegan s’mores cheesecake is the perfect way to celebrate the end of summer!
If you make these pops, please share it or leave comment below! I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Vegan S’mores Cheesecake
Cinnamon Graham Cracker Crust
- 1 cup + 2 tablespoons graham cracker crumbs I used a gluten-free and vegan kind
- 1 tablespoon coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons melted coconut oil
Vanilla Bean Cheesecake Filling
- 1 1/2 cups raw cashews
- 1/2 cup + 1 tablespoon light coconut milk
- 1/3 cup melted coconut oil
- 1/4 cup + 1 tablespoon pure maple syrup
- 2 teaspoons stevia sweetener
- 2 tablespoons lemon juice
- 2 teaspoons vanilla bean paste or vanilla
- Pinch sea salt
Dark Chocolate Ganache
- 1/2 cup Lily’s dark chocolate chips
- 1/2 tablespoon coconut oil
- 6 vegan marshmallows
Grease and line with parchment paper a 6 inch springform pan, see Note.
In a bowl, mix together the graham cracker crumbs, coconut sugar, cinnamon, and salt. Pour in the coconut oil and mix until it is well-combined. Add the crust mixture to the prepared pan and press down until the bottom of the pan is fully covered and the crust is firmly packed down. Place the crust in the freezer to set while you make the cheesecake filling.
Add the cashews to a sauce pan and cover with water. Bring the water to a boil and gently boil the cashews for 20 minutes to soften. Strain the softened cashews and rinse with cold water.
Add the cashews to a food processor or high powered blender. Add in the remaining cheesecake filling ingredients and blend until smooth, this will take 5-10 minutes (cashews should be fully broken down and the mixture creamy and smooth).
Pour the cheesecake filling over the crust. Place the cheesecake back into the freezer to set, at least 4 hours.
For the ganache, add the Lily’s dark chocolate chips and coconut oil to a microwave bowl. On 50% power, in increments of 45 seconds, stirring after each increment, heat the chocolate until it is fully melted and smooth. Let cool slightly.
Pour the cooled chocolate ganache over the cheesecake, and using an offset spatula or knife, spread the chocolate ganache so it covers the top of the cheesecake.
Toast the marshmallows then place on top of cheesecake.
Before serving, allow the frozen cheesecake to sit out at room temperature for at least a half hour then cut into slices and serve.
Notes: If you do not have a 6 in spring foam pan, you can also use a cupcake pan and make 6-8 mini cheesecakes instead.