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slice of cheesecake with grapefruit

Grapefruit Vegan Cheesecake with Shortbread Crust

  • Author: Abby Bayatpour
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Grapefruit vegan cheesecake that is creamy, rich, and SO easy to put together! Made with cashews, yogurt, and baked to vegan cheesecake perfection.



For the crust:

  • 1 cup flour
  • ⅓ cup coconut oil melted
  • ½ cup stevia or powdered sugar equivalent
  • Pinch of salt

For the cheesecake:

  • 1½ cups raw cashews soaked for at least 8 hours and then drained ((unless using a high powered blender, soaking isn’t necessary))
  • 10 ounces vanilla or plain non-dairy yogurt
  • 1 tablespoon vanilla extract
  • 1 grapefruit, peeled
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 cup stevia or sugar equivalent
  • ¾ cup Grapefruit Citrus Zevia


  1. Preheat oven to 325ºF. Line the bottom of a 10- or 12-inch round springform pan with parchment paper, then grease lightly. Set aside.
  2. To make the crust: In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together. Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. You don’t want to over bake the crust, or it will become too hard after you add the filling. Set aside.
  3. To make the filling: Combine all of the filling ingredients in a high powered blender. Blend until smooth and creamy. Pour the filling into the prepared pan with crust.
  4. Bake for 1 hour, or until the filling does not jiggle with shaken. Chill for at least an hour before serving.


  • Make sure your cashews have been soaked or you are using a high powered blender to make the filling! Otherwise, your filling will come out gritty and not smooth enough.

Keywords: vegan cheesecake, cashew cheesecake