Best Vegan Cheesecake
How to make the best vegan Cheesecake Ever! No, really! This cheesecake has no nuts or dairy and is creamy, light and smooth. It’s also easy to make, and you don’t even need a powerful blender!
What is in vegan cheesecake
- Graham Crackers — For the crust. Use graham crackers without honey to keep the recipe vegan. Oreo cookies can be used.
- Melted coconut oil or vegan butter — Also for the crust.
- Sugar – For the crust, and for the cheesecake filling.
- Vegan cream cheese This is the main ingredient! Tofutti cream-cheese is the only brand I recommend because it gives consistent results. Violife and Trader Joe’s are not recommended. Tofutti is the least expensive brand and it’s easy to find.
- Coconut Cream – For the filling of cheesecake. You can either use canned coconut milk or cream (or a combination of both) and use only the thick white portion.
- Cornstarch This thickens the cheesecake, and helps it to set properly. Don’t omit. It may work with tapioca or arrowroot, but I’ve never tried it.
- Vanilla Extract – For flavor.
- Lemon Juice — Fresh lemon juice is the best. It adds a tangy taste.
What makes vegan cheesecake so good?
- The flavor and texture are incredible. This cheesecake tastes just like the original but is better. This cheesecake is the exception to my usual disappointment when buying a piece of cheesecake.
- Nut-free — A win for those with nut allergies. This vegan cheesecake does not contain nuts.
- Easy– Making this cheesecake couldn’t be simpler. The hardest part of making this cheesecake is waiting until it has chilled before you can eat it!
- No blender with high power– This is correct, unlike recipes based on cashews, you will only need a hand mixer or stand mixer. No fancy blender needed.
Ingredients
The crust
- Half a cup of vegan graham cracker crumbs*
- 5 tablespoons of vegan butter or coconut oils
- 1/4 cup Granulated sugar
Filling
- One can of Coconut cream
- 1 1/4 cups Granulated sugar
- 4 Tablespoons Cornstarch
- 2 teaspoons pure vanilla extract
- Lemon juice: 3 tablespoons, about 2 small lemons
Fresh strawberry sauce is optional.
- 1 1/2 cups fresh strawberry hulled, sliced and chopped
- 1/4 cup Granulated sugar
- Lemon zest: 1 teaspoon from 1 small citrus
Best Vegan Cheesecake
Instructions
- Wrap the bottom and sides of a 9-inch springform pan in 1-2 layers of aluminum foil. For the bottom, cut a circle from parchment paper and lightly spray with oil.
The crust
- Add the sugar, vegan butter, and cookie crumbs to a medium-sized bowl. Mix well, and then press into the bottom pan. Press down evenly and firmly, working your way up the sides. Set aside.
Filling
- Beat the vegan cream cheese in the bowl of a mixer fitted with a whisk attachment or with a handheld mixer for about 1 minute.
- Add the remaining ingredients to the bowl and mix until smooth. Scrape the sides and bottom as necessary.
- Pour the mixture into a prepared pan and spread it evenly.
Fresh strawberry sauce is optional.
- Add 1 1/4 cups of the strawberries (reserving 1/4 c), sugar, and lemon zest to a food processor. Process until smooth. Mix with the strawberries and chill in a bowl for an hour.
To bake
- Place the baking dish in the oven for 50 minutes. During this time, do not open the oven. Let it sit for another 10 minutes after turning off the heat. The middle of the cheesecake may still be a little jiggly and will not appear to be done. It will cool and firm up.
- Slice and serve when ready. Remove the baked goods from the oven and allow them to cool at room temperature for 15 minutes. Then, place the cooled items in the refrigerator for 4 hours or overnight. Slice and serve the cake with optional toppings when ready to serve.
Best Vegan Cheesecake
How to make the best vegan Cheesecake Ever! No, really! This cheesecake has no nuts or dairy and is creamy, light and smooth. It's also easy to make, and you don't even need a powerful blender!
Ingredients
For the crust
- 5 tbsp vegan butter or coconut oil (melted)
- 1 1/2 cups vegan graham cracker crumbs*
- 1/4 cup Granulated sugar
Filling
- 1 1/4 cups Granulated sugar
- 2 tsp vanilla extract
- 1 can Coconut cream
- 3 tbsp Lemon juice
- 4 tbsp Cornstarch
Instructions
- Wrap the bottom and sides of a 9-inch springform pan in 1-2 layers of aluminum foil. For the bottom, cut a circle from parchment paper and lightly spray with oil.
Filling
- Beat the vegan cream cheese in the bowl of a mixer fitted with a whisk attachment or with a handheld mixer for about 1 minute.
- Add the remaining ingredients to the bowl and mix until smooth. Scrape the sides and bottom as necessary.
- Pour the mixture into a prepared pan and spread it evenly.
The crust
- Add the sugar, vegan butter, and cookie crumbs to a medium-sized bowl. Mix well, and then press into the bottom pan. Press down evenly and firmly, working your way up the sides. Set aside.
Fresh strawberry sauce (optional)
- Add 1 1/4 cups of the strawberries (reserving 1/4 c), sugar, and lemon zest to a food processor. Process until smooth.
- Mix with the strawberries and chill in a bowl for an hour.
To bake
- Place the baking dish in the oven for 50 minutes. During this time, do not open the oven. Let it sit for another 10 minutes after turning off the heat. The middle of the cheesecake may still be a little jiggly and will not appear to be done. It will cool and firm up.
- Slice and serve when ready. Remove the baked goods from the oven and allow them to cool at room temperature for 15 minutes. Then, place the cooled items in the refrigerator for 4 hours or overnight. Slice and serve the cake with optional toppings when ready to serve.
Notes
Storage: Leftover Cheesecake can be stored in the fridge for up to seven days. You can also freeze it.
Do NOT use Trader Joe's vegan cream cheese!
