Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender!

texture of a bite taken out of vegan cheesecake

Meet the vegan cheesecake of your dreams. Seriously, I was blown away by how delicious this turned out! No one would guess this cheesecake is vegan. It’s smooth, rich and creamy but also light in texture.

It took me a couple of failed attempts to finally succeed with this recipe. I tried a recipe using cashews, and it ended up so dense and thick, and almost gummy in texture. Nope, not what I was going for.

I decided it would be kind of fun to make this recipe without nuts at all, so if you have a nut allergy, rejoice! This one’s for you. I also like that you don’t need a high powered blender to make the filling. A simple hand mixer will do (or stand mixer).

slice of cheesecake, pink background, on serving spatula

This post contains affiliate links. Read my full disclosure here.

How to make vegan cheesecake

  1. Prepare a 9 inch springform pan by wrapping the bottom and sides with aluminum foil. Make the crust with vegan graham crackers, coconut oil and sugar. Simply mix them together in a bowl.
  2. Press the crust mixture into the pan, firmly and evenly, coming up the sides just a little. Most graham crackers have honey, but Nabisco graham crackers do not. Chocolatey Chip Teddy Grahams also work. If you can’t find those, you can use vegan gingersnap cookies, oreos or another similar vegan cookie/biscuit.
  3. Make the cheesecake filling. First, beat the vegan cream cheese until smooth. I used Tofutti brand which I think works the best. Trader Joe’s brand works well, too. Then, add the rest of the filling ingredients (coconut cream, sugar, cornstarch, vanilla, and lemon juice), and beat until very smooth.
  4. Pour the smooth filling over the crust and spread it evenly.

collage of how to make vegan cheesecake

Yes, I know it’s a LOT of vegan cream cheese, but this makes a large cheesecake! You will have 12 good sized slices. It’s perfect for holiday get togethers or birthday parties. If you’d like, you can cut the cheesecake filling ingredients in half, and bake it in a regular 9 inch pie pan instead.

Bake for 50 minutes, turn off the heat and let sit in the oven without opening the door for another 10 minutes. It will look jiggly and undercooked in the middle, but don’t worry. It will firm up perfectly after cooling.

Chill a long time

Chill in the fridge for at least 4 hours, preferably overnight. It will be soft if you try to serve it too soon. Even after 4 hours, you will have more of a soft-set cheesecake. The texture is much better if you can leave it overnight.

whole cheesecake with raspberries, slice being removed

How to slice cheesecake

After cooling, take the cheesecake out of the refrigerator. Carefully run a knife around the edges, then slowly release the spring.

Run a large, sharp knife under hot water, wipe dry with a clean towel, and then slice. Repeat with each slice for very clean cut pieces of cheesecake.

close up of piece of cheesecake with whipped cream

Optional cheesecake toppings

Serve plain, with fresh berries or one of these:

close up of a bite taken out of cheesecake

If you want more vegan cheesecake recipes, make sure to check out No-Bake Layered Raspberry Cheesecake or the holiday favorite Double Layer Pumpkin Cheesecake.

square image of vegan cheesecake, bite taken out of it showing texture
4.88 stars (133 ratings)

The Best Vegan Cheesecake

Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it's easy to make and you don't need a high powered blender!
Prep: 15 mins
Cook: 1 hr
Chilling time: 4 hrs
Total: 5 hrs 15 mins
Servings: 12 slices

Ingredients 
 

For the crust

For the filling

  • 32 ounces (4 8-ounce packages) vegan cream cheese *I used Tofutti brand, see notes
  • (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

Instructions 

  • 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. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

For the crust

  • 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 firmly and evenly, going up the sides a little. Set aside.

For the filling

  • 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.
  • Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
  • Once it's completely smooth, pour into prepared pan over the crust and spread evenly.

To bake

  • 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. That is correct, it will firm up when it cools.
  • 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 any optional toppings.

Optional fresh strawberry sauce

  • 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.

Video

Notes

  1. Most graham crackers have honey, but Nabisco brand is vegan if you can find it or order it online. If not, you can also use vegan gingersnap cookies, oreos or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
  2. I prefer Tofutti brand vegan cream cheese here, but Trader Joe's works well, too. I would not recommend Daiya brand as it doesn't turn out well for some reason. Violife also does NOT work here, so don't try it!
  3. If you can not find canned coconut cream, you can use 1 can of full fat coconut milk, just don't use the light coconut milk.
  4. If you don't have a springform pan, or want a smaller cheesecake, you can cut the cheesecake filling ingredients in half and use a regular 9-inch pie pan instead. It will still need about 40-50 minutes to bake.
  5. Additional toppings/flavors: Vegan Caramel Sauce, Vegan Chocolate Ganache or Vegan Whipped Cream.

Nutrition

Serving: 1serving | Calories: 551kcal | Carbohydrates: 51g | Protein: 7g | Fat: 40g | Saturated Fat: 22g | Sodium: 364mg | Potassium: 154mg | Fiber: 6g | Sugar: 35g | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally posted October 2018 and has been republished with new photos and simplified recipe process. I’m always working on improving my recipes and website. Thank you!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , ,

you may also like:

Comments

  1. Hello Nora, Please inform that I made your cheese for Thanksgiving, and I got all thumbs up from families and friends.
    I would like to make another one, can I use (organic tofu) silken.

    1. I’m so happy to hear everyone enjoyed the cheesecake! I haven’t tried using tofu in this recipe so I’m not sure. It probably won’t turn out the same at all, I’d look for a tofu based vegan cheesecake recipe instead. Thanks!

  2. I’m surprised it came out as good as it did but for me personally the cream of coconut kills it for me. I see where this recipe is going it does have a cheese cake flavor and texture . While making it I didn’t have high hopes so I’m pretty surprised because I had to keep going back for another taste and the cheese cakiness is there for sure but the coconut (I hate coconut was hoping it be milder flavor ) it’s not super overpowering but it’s just not right for me that I’d prob make it again . Maybe if I could sub the coconut cream in this recipe it might me better for me . I also had a bit of trouble with the coconut cream . I purchased the Goya brand when I opened the can there was like thick coconut oil looking substance on top and a thick coconut watery substance underneath the can wasn’t all cream, I didn’t know if I was suppose to use the watery part but measuring the oz there wasn’t enough thick cream in the can . The direction said a full can so I assumed I needed to use whatever was in the can . Therefore I was a little confused there . Additionally watching the YouTube video my coconut cream looked different. The video showed a thinner white milky syrup consistency substance whereas my coconut cream looked like more of a coconut oil consistency not sure if the Goya brand isn’t the right thing . it was definitely the cream of coconut and not coconut milk so not sure if this could be an issue with the brand of coconut cream I used . At the end of the day this recipe isn’t bad I totally see where it is going it does have a cheesecake vibe but the coconut cream I think kills it for me although it’s subtle it’s a bit more over powering than I’d like and the texture of the coconut cream cane over in the cake . I appreciate trying this recipe if you’re partial to coconut I say give it a try you might like it . Maybe a cashew cream sub might work here instead of coconut cream I’m not sure but I’d love to give it another try if there is a sub . I think it’s worth making and trying it for yourself because I did keep going back trying to figure it out. the cheesecakiness is there for sure. I also don’t care for toppings on my cheesecake so adding topping might pull this all together if you’re into that . Overall I think many might enjoy this just may need some tweaking for my liking .

    I thank you for hard work in creating this recipe even if I might not be for me .

    1. Hi Lauren,

      Obviously I’m not Nora but I just wanted to reply and let you know that cream of coconut and coconut cream are two different products. It seems like you might’ve used the wrong one.
      If you look at the comments for Nora’s pumpkin pie(the regular pie, not cheesecake one) recipe, you’ll get some really great advice. Personally, I recommend chilling the can overnight in the fridge so that there is less liquid and more of the thick cream.
      Anyways, using cream of coconut is definitely what gave you the intense coconut flavor, I believe it’s usually used in cocktails like Pina coladas.
      Just wanted to share some knowledge cause I also messed this up when I made my first vegan pie 😅

  3. Help I followed the recipe perfectly and used Trader Joe’s vegan cream cheese and it immediately boiled over and exploded in my oven and turned into like jelly? I’m so sad what went wrong?

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.