Best Vegan Cheesecake
If you’re looking for a delightful dessert that’s both creamy and completely plant-based, this vegan cheesecake recipe is a must-try. Trust us, this recipe is out of this world! Made with a smooth and rich vegan cream cheese filling, this cheesecake is paired with a classic graham cracker crust, offering the perfect balance of texture and flavor.
This recipe delivers all the indulgence you’d expect from a traditional cheesecake, without the need for any animal products. This recipe is straightforward and easy to follow, even if you’re new to vegan baking. Best of all, the ingredients are widely available, including dairy-free cream cheese, sugar, and your favorite vegan graham crackers. With just a few steps and some time to chill in the fridge, you’ll have a delicious dessert that can be enjoyed by everyone…or anytime!
Ready to get started? You know you can’t resist this creamy, dreamy vegan cheesecake!
Why You Need to Make this Recipe for Vegan Cheesecake
If you’re looking for a dessert that’s easy to make and sure to impress, this vegan cheesecake recipe is a must-try. It has a lovely smooth texture and offers a straightforward preparation that’s perfect for any occasion. Plus, it’s versatile and dairy-free, making it a hit with everyone at the table!
- Creamy and Rich Texture. This cheesecake has a smooth, velvety texture that’s just as satisfying as traditional cheesecake, thanks to the perfect blend of sweet and tangy.
- Easy to Make. With simple, easy-to-follow steps, this recipe is accessible even for beginners. You don’t need fancy equipment or hard-to-find ingredients.
- Versatile Flavors. The base recipe is delicious as-is, but you can easily customize it with different toppings or flavor additions like fruit, chocolate, or nuts.
- Dairy-Free Delight. This cheesecake offers all the indulgence of a classic dessert without any dairy.
- Freezer-Friendly. Make it ahead of time and freeze it for later! This cheesecake freezes well, so you can always have a sweet treat ready to go.
Key Ingredients and Substitutions
Understanding the key ingredients in this dairy-free cheesecake is essential for getting the best results. Each component plays an important role in creating that creamy, rich texture we all love, and there are plenty of easy substitutions if you need them. Let’s break down what you need and some simple swaps to keep things flexible:
- Vegan Cream Cheese: Provides the creamy, rich texture essential to a cheesecake. It mimics the traditional tang and smoothness of dairy-based cream cheese. You can also use soaked cashews blended with coconut cream or silken tofu for a similar creamy texture.
- Sugar: Adds sweetness and helps to balance the tanginess of the vegan cream cheese and lemon juice. It also contributes to the overall smooth consistency of the cheesecake. Maple syrup or agave nectar can be used for a different flavor, though you may need to adjust the liquid content slightly.
- Cornstarch: Acts as a thickener, helping the cheesecake set properly without eggs. It ensures a firm, sliceable texture. Substitute for arrowroot powder or tapioca starch in equal amounts if you don’t have cornstarch on hand.
- Lemon Juice: Adds a subtle tartness that enhances the flavor of the cheesecake, giving it a fresh, slightly tangy taste that balances the sweetness. Swap for apple cider vinegar or lime juice instead, which has a similar acidic effect, though slightly different flavor.
- Vanilla Extract: Provides a warm, sweet aroma and flavor that enhances the overall taste of the cheesecake, making it more dessert-like. You can use almond extract, ground cinnamon, or a pinch of ground vanilla bean for a different twist.
- Graham Cracker Crust: We used our vegan graham crackers crust recipe which complements the cheesecake perfectly! Feel free to use a store-bought crust instead.
For exact measurements of ingredients, check out the recipe card at the bottom of this post.
How to Make Vegan Cheesecake
Making vegan cheesecake is easier than you might think, and the results are just as creamy and delicious as the classic version. With a few key ingredients and some basic techniques, you’ll be enjoying a slice of this indulgent dessert in no time!
Step 1: Make the Crust – Grind the graham crackers into fine crumbs. Mix in the brown sugar and butter fully, then pour the mixture into your chosen pan. Press the crumbs firmly into the bottom and sides to form the crust.
Step 2: Prepare the Cheesecake Filling – Preheat the oven to 325°F. Whip together the plant-based cream cheese and sugar in a large bowl. In a separate bowl, whisk together cornstarch, vanilla extract, and lemon juice, then combine with the cream cheese mixture.
Then, Step 3: Assemble the Cheesecake – Line a 9-inch springform pan with parchment paper. Add the graham cracker crust to the pan and pour in the cheesecake filling, smoothing the top.
Step 4: Bake the Cheesecake – Wrap the entire cheesecake pan in tinfoil. Place the pan on the center rack of the oven with a bowl of boiling water nearby and bake for 90 minutes, until the edges are golden and the center is slightly jiggly.
Finally, Step 5: Cool and Serve – Turn off the oven and let the vegan cheesecake cool inside for about an hour. Once cooled, refrigerate the cheesecake for 4 hours or overnight, then release from the pan and serve with your favorite toppings.
Tasty Serving Tips and Suggestions
Serving your baked vegan cheesecake just right can make it even more delicious. From fresh fruit toppings to tasty pairings, there are plenty of ways to bring out the best in each sweet slice. Here are some simple and fun ideas to make your dessert truly shine!
- Top It Off – Add a fresh fruit topping like berries or sliced peaches to bring a burst of color and natural sweetness to each slice.
- Drizzle Some Sauce – A drizzle of vegan caramel or chocolate sauce over the cheesecake adds a delicious extra layer of flavor.
- Pair with Coffee – Serve each slice with a cup of hot coffee or tea for a perfect afternoon treat or post-dinner dessert. Bring it up a notch with a festive chocolate cocktail, such as this drunken dalgona!
- Chill Before Serving – Make sure the cheesecake is well-chilled before serving. This helps it hold its shape and enhances its creamy texture.
- Dress It Up – For a festive touch, sprinkle the top with crushed nuts (like these sweet candied walnuts), coconut flakes, or a light dusting of powdered sugar before presenting it to guests.
Dairy-Free Cheesecake FAQs
If stored cover in the refrigerator, this dairy-free cheesecake should stay fresh for 5-7 days.
Yes! Once it has fully set in the refrigerator, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. To enjoy, thaw the cheesecake in the refrigerator overnight before serving.
You sure can! Most vegan cream cheese is gluten-free (though double-check your brand to make sure) and the rest of the ingredients are celiac-friendly. For the crust, simply swap for gluten-free graham crackers instead. We like Fair & Square, Nairn’s Oat Grahams, and Kinnikinnick brands.
Good question! Check out our Cheesecake Factory Vegan Guide for all vegan-friendly menu options and suggestions. Good luck!
More Classic Vegan Cake Recipes to Try
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Best Vegan Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 1½ cups finely ground graham cracker crumbs , about 10-13 whole graham cracker sheets
- ¼ cup brown sugar
- 6 tablespoons plant-based butter, melted
Cheesecake Filling
- 32 ounces plant-based cream cheese, Tofutti, Oatly, or Daiya recommended)
- ⅔ cup sugar
- ⅓ cup cornstarch
- 3 tablespoons lemon juice
- 1 tablespoon vanilla extract
Instructions
Making the Graham Cracker Crust
- Grind up the graham crackers into fine crumbs. This is done best using a food processor, but you can also place the graham crackers in a bag and crush them using a rolling pin.
- Fold in the brown sugar and butter until fully combined.
- Pour into whatever pie, springform, etc pan of your choosing. Using medium pressure, pat the crumbs down with your hand to form a compact crust on the bottom and sides. If making a pie, run a spoon around the bottom "corner" where the edge meets the bottom to create a rounded crust, which helps prevent it from falling apart when sliced.
Cheesecake Filling
- Preheat the oven to 325 degrees F.
- In a large bowl, whip together the plant-based cream cheese with the sugar. In a small bowl or glass, whisk together the cornstarch, vanilla extract, and lemon juice (to avoid clumps of cornstarch in the cheesecake).
- Combine the cornstarch slurry with the rest of the cheesecake filling. Line a 9-inch springform pan with parchment paper (oiling the edges will also work but parchment is preferred).
- Add graham cracker crust to the springform pan before pouring in the cheesecake filling. Smooth the top of the cheesecake with the back of a spoon.
- Wrap the entire cheesecake pan with tinfoil (including the top).
- Place the cheesecake pan on the center rack of your oven along with a glass or bowl filled with boiling water (which helps prevent the cheesecake from cracking). Bake for 90 minutes, until only the center jiggles when the edges are slightly puffed and have begun to turn a light golden brown. If it’s still too jiggly, put it back in the oven for an additional 30 minutes. The center should spring back to the touch, but the cheesecake will still be somewhat jiggly when the pan is shaken.
- Turn the oven off, but put the cheesecake pan back in the oven still wrapped with tinfoil and allow to cool in the oven for about an hour (this will prevent cracks). Once fully cooled, allow the cheesecake to set for 4 hours or overnight in the fridge.
- Release the cheesecake from the springform pan and peel the parchment off the edges. Serve with fruit or any desired toppings.
Notes
- Tips for Crust Making: Avoid using heavy force, as this can make the crust too hard; just pat until the mixture is no longer crumbly. For smoother results, you can use a small flat-bottomed measuring cup to press down the bottom crust, but be gentle.
- Do not worry if the cheesecake bubbles while in the oven and the top sticks to the tinfoil, this is normal.
- Make sure to store in the fridge, or freezer to save for a later date.
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so creamy & decadent!
Seriously the BEST vegan cheesecake I’ve ever tasted…and that includes packaged brands. So creamy and delicious!
Rich, smooth and delicious!! Everyone loves this cheesecake!