This luscious vegan cheesecake dip has all the rich, tangy flavor of a big slab of New York–style cheesecake, in snackable form! It’s easy to make with just seven ingredients and perfect for dipping fruit, cookies, pretzels, and graham crackers.
Some occasions warrant a fancy vegan dessert, like a vegan cheesecake. But then there are low-key events that could benefit from something just as delicious and decadent as cheesecake, but cheesecake doesn’t quite fit the vibe. I’m thinking game-day, cookouts, and potlucks. For those occasions, my vegan cheesecake dip is just what you want!
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My husband was literally like, “Dude, how’d you make this taste so much like cheesecake?!” I told him it’s basically my vegan cheesecake recipe, without the crust and without the ingredients that help it set, because it doesn’t need to set. With that in mind, you can totally adapt this recipe to taste like your favorite vegan cheesecake, like my vegan chocolate cheesecake or vegan pumpkin cheesecake (more on that in the variations section below).
Serve a big bowl of this at your next gathering along with your favorite dippables, whether that’s fresh fruit, graham crackers, cookies, or cake bites. This dessert-snack is decadent, delicious, and perfect for parties!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Raw cashews. These are the base for our dip. They blend up super creamy, making a great dairy alternative (just check out my cashew milk and cashew cream!)
- Maple syrup. I love the flavor that maple syrup adds to this dip, but you could get away with using another vegan liquid sweetener, like agave nectar or coconut nectar.
- Non-dairy milk. Most varieties will work just fine. I used almond milk, but oat milk, cashew milk, and soy milk are also great options. Read my guide to dairy-free milk if you need some guidance.
- Lemon juice. Fresh lemon juice is crucial! Bottled just won’t give you the same flavor.
- Lemon zest.
- Vanilla extract.
- Salt.
How It’s Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Place everything in a blender. This includes soaked raw cashews, maple syrup, non-dairy milk (just ¼ cup for now), lemon juice, lemon zest, vanilla, and salt. A food processor also works.
Step 2: Blend. Turn on the machine and let it rip. Blend until the mixture is smooth, stopping to scrape down the insides of the pitcher if needed. If the dip is thicker than you’d like it, drizzle in up to another ¼ cup of milk until it gets to your desired consistency.
Step 3: Serve. Place the mixture into a bowl and serve with goodies for dipping. Dig in!
Variations
- Add toppings. Sprinkle your cheesecake dip with graham cracker crumbs, sprinkles, fruit topping, or pretty much anything you’d put on top of a vegan cheesecake.
- Chocolate cheesecake dip. Add 3 or 4 tablespoons of cocoa powder to make your dip taste like chocolate cheesecake. Thin it with some extra non-dairy milk if it gets too thick, and add a little extra maple syrup if it seems bitter.
- Pumpkin cheesecake dip. Add ½ cup of pumpkin puree and a tablespoon of pumpkin pie spice to your dip.
- Chocolate chip cheesecake dip. Stir ½ to 1 cup of mini chocolate chips into your cheesecake dip, after blending.
Frequently Asked Questions
Yep! The dip itself is gluten-free. Just make sure whatever you serve it with is as well.
You can’t, because it doesn’t contain any ingredients to facilitate setting. Try my classic vegan cheesecake recipe instead — it tastes just like this one.
You sure can! It will keep in an airtight container in the fridge for about 4 days.
Whichever you prefer! I like it chilled, but it’s also delicious straight out of the blender.
More Dessert Dips & Sauces
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Cheesecake Dip
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Equipment
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1 Blender or food processor
Ingredients
- 2 cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- ½ cup maple syrup
- ¼ cup unflavored and unsweetened non-dairy milk, plus up to an additional ¼ cup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¾ teaspoon salt, or to taste
Instructions
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Place all ingredients into a high-powered blender or food processor.
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Blend until smooth, stopping the machine to scrape down the sides of the bowl or pitcher as needed. Drizzle in additional non-dairy milk while the machine is running if the dip is too thick for your liking.
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Transfer the dip to a bowl and serve with fresh fruit, vegan graham crackers, pretzels, cake, or cookies.
Notes
Nutrition
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