Two Spoon's Lemon Cheesecake Tartlets

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According to Hannah, 'The filling is made using a blend of cashews, coconut cream, agave, coconut yogurt and lemon. For the crust, I’ve used the same crust mixture as my Matcha Cheesecake recipe. It’s a mix of oats, shredded coconut and almond meal. The recipe isn’t entirely raw because I’ve baked the crust for 8 minutes in the oven. The goal was to recreate that crumbly cookie-like base you typically expect in a classic cheesecake. But if you want to keep the recipe fully raw you can opt-out of baking the crust, and go straight to adding the filling.'

Minimalist Baker's 7 Ingredient Vegan Cheesecakes

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This is a great adaptable basic recipe that you can then add the flavour of your choice to. They’re extremely delicious plain. But, to perk them up a bit, the Minimalist Baker created three varieties: blueberry, bourbon caramel, and peanut butter. It's a tough choice, but for me, that blueberry one is calling my name!

The Big Man's World Tofu and Cashew-Free Vegan Cheesecake

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A recipe after my own heart, this baked vegan cheesecake is made without cashews, nuts, and without tofu, but you’d never tell- It’s so rich, thick, and creamy! No fancy kitchen mixers needed. It can also be adapted easily to be made both gluten and sugar-free. Winning!

Bakerita's No-Bake Layered Blueberry Cheesecake

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This one isn't as much of a cheesecake as it is a work of art. Rachel's no-bake layered blueberry cheesecake is beautiful and is easy-to-make Paleo-friendly, made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

What's your favourite kind of cheesecake? Let us know!