The Best Vegan Cheesecake

November 27, 2019
Learn how to form the simplest vegetarian cheesecake ever! No, really! This cheesecake is light-weight, creamy and sleek with no farm or bonkers. Plus, it’s simple to form and you don’t would like a high hopped-up blender!

Meet the vegetarian cheesecake of your dreams. Seriously, i used to be blown away by however delicious this turned out! nobody would guess this cheesecake is vegetarian. It’s not raw, it’s not healthy and it doesn’t have a date-nut crust (not that I even have a tangle with that). this is often the important deal right here.

The Best Vegan Cheesecake
The Best Vegan Cheesecake

I decided it'd be reasonably fun to form this direction while not bonkers the least bit, thus if you've got a nut hypersensitivity reaction, rejoice! This one’s for you. I additionally like that with this vegetarian cheesecake, you don’t would like a high hopped-up liquidiser to form the filling. an easy hand mixer can do, although I used my stand mixer.

I do have a couple other cheesecake recipes on my website. If you want a raw version, try this No Bake Peppermint Cheesecake, it’s very tasty. Or this Bake Chocolate Cheesecake, a holiday favorite.

The Best Vegan Cheesecake

For the crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 5 tablespoons melted coconut oil
  • 1/4 cup granulated sugar

For the filling:

  • 32 ounces (4-8 ounce packages) vegan cream cheese I used Trader Joe's brand
  • (1) 13.5 ounce can coconut cream
  • 1 1/4 cups granulated sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons lemon juice, from about 2 small lemons

Optional fresh strawberry sauce:

  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest, from 1 small lemon


  1. Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides (see photos for reference). Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

For the crust:

  1. In a medium bowl, add the cookie crumbs, melted coconut oil and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firm and evenly. Set aside.

For the filling:

  1. In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
  2. Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
  3. Once it's completely smooth, pour into prepared pan over the crust and spread evenly.

To bake:

  1. Place the cheesecake onto a large pan, filled about halfway with warm water. This is your water bath, and will help prevent the cheesecake from cracking. 
  2. Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. 
  3. Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with fresh strawberry sauce, if desired.

Optional fresh strawberry sauce:

  1. In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.

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