I found a really good vegan cashew cheesecake but I had my doubts as to its ability to stay together without crumbling so I used a recipe with eggs. It was still pretty easy (hardest part was making the cashew cream cheese). I also made my own toasted almond and brown rice flour crust without a recipe.
2 cups cashew cream cheese
1/2 cup sugar
1 tsp vanilla extract
1 tsp lemon juice
Mix ingredients together in a large bowl. Spoon over crust. Bake in a 350 degree oven for 30 minutes. Let cool and refrigerate. Serve with favorite fruit topping.