Cheesecake without the cheese might sound like a trick, but trust me, this vegan cheesecake holds its own. When I first made it, I half-expected it to collapse like a bad magic trick. Instead, it came out rich, smooth, and surprisingly indulgent. If you’ve ever thought a healthy cheesecake recipe had to taste like punishment, this one will set you straight. I like to think of this as the easy cheesecake recipe that doesn’t make you sprint to three specialty stores just to find one obscure ingredient. It’s a cheesecake easy recipe, made with things most of us already keep around. Plus, it’s versatile. One week, I’ll swirl in pumpkin puree and suddenly it’s a Vegan Pumpkin Cheesecake. Another time, I’ll keep it raw and fresh for a Raw Vegan Cheesecake twist. And when I’m in the mood for chocolate (which is often), I’ll take inspiration from my favorite chocolate cheesecake recipes and drizzle on some cocoa magic. So if you’ve been searching for that recipe for cheesecake that fits into your life without drama, this one’s worth a try. It’s proof that indulgence can meet simplicity without compromise.