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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

For Topping

  • 6 vegan marshmallows


  1. Grease and line with parchment paper a 6 inch springform pan, see Note.
  2. 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.
  3. 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.
  4. 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).
  5. Pour the cheesecake filling over the crust. Place the cheesecake back into the freezer to set, at least 4 hours.
  6. 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.
  7. 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.
  8. Toast the marshmallows then place on top of cheesecake.
  9. Before serving, allow the frozen cheesecake to sit out at room temperature for at least a half hour then cut into slices and serve.

Recipe Notes

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.