The Best Vegan Cheesecake
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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!
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).
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How to make vegan cheesecake
- 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.
- 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.
- 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.
- Pour the smooth filling over the crust and spread it evenly.
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.
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.
Optional cheesecake toppings
Serve plain, with fresh berries or one of these:
- Vegan Caramel Sauce
- Vegan Chocolate Ganache
- Strawberry Sauce (recipe included below)
- Vegan Whipped Cream
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.
The Best Vegan Cheesecake
Ingredients
For the crust
- 1 1/2 cups vegan graham cracker crumbs*
- 5 tablespoons melted coconut oil, *or vegan butter
- 1/4 cup granulated sugar
For the filling
- 32 ounces (4 8-ounce packages) vegan cream cheese, *I used Tofutti 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
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
- 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.
- 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.
- 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.
- 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.
- Additional toppings/flavors: Vegan Caramel Sauce, Vegan Chocolate Ganache or Vegan Whipped Cream.
Nutrition
*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!
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470 Comments on “The Best Vegan Cheesecake”
I wanted to make 6 small cheesecakes using the 6 pack of Keebleer Ready graham cracker crusts (4 ounces). Do you know what % of the recipe I should use to accomplish this?
Thanks.
I’m not completely sure, but I think maybe just 1/2 of the recipe would be enough.
I make a vegan cheesecake every year during the holidays so over the years I’ve tried a lot of different recipes. This year I made yours. It was creamy and light with a perfect texture. My family voted it as the best one I’ve made. It’s a keeper! The hunt for the perfect cheesecake is over, I’ve found it and it’s yours! Thank you!
Wow, that makes me so happy! Thanks for the wonderful feedback. 🙂
Oh my heck this recipe is simply amazing. I may eat the whole dang thing myself. It didn’t cook in the allotted amount of time and I had to cook it a good 30-40 minutes longer but was sooooo worth it. New Christmas tradition. New anytime tradition. Thank you for being so kind to share this amazing recipe!!
You’re welcome! Glad it was great!
Whenever I open a can of the coconut cream it’s separated. Do I use the liquid also it just the thick cream at the top?
A can labeled “coconut cream” will work best here. You want to use the creamy thick white part, not the clear liquid.
My Trader Joe’s only carries Miyoko’s vegan cream cheese. Have you tried this brand?
I haven’t tried it specifically in this recipe, but in other’s it works well so I don’t see why it wouldn’t in this cheesecake as well.
I can’t have coconut, do you think there’s anything I can replace that with?? Thank you in advance!!
You could use vegan butter in the crust instead of coconut oil, and for the cheesecake I would try using another non-dairy milk, but not as much. You could substitute the coconut cream with maybe 1/2 cup of almond/soy milk. I haven’t tried it this way myself but I think it should work. Thanks!
I haven’t tried this yet, but I am going to tomorrow. I cannot have soy. I know that you prefer Trader Joe’s or tofutti cream cheese, but do you think that kite hill would work as well? Honestly it looks and tastes like those other, but it has different ingredients.
Yes, I think Kite Hill brand will work well. I have made other cheesecakes with it with good results!
Oh my gosh thank you…. okay it’s so on…
I used the kite hill Brand! Still delish!
This tastes wonderful! I know the filling will be soft, but mine is not holding it’s shape when I cut it. Do you have a suggestion on how to make itore firm? It’s been 20 hours in the frig. I followed all your instructions. I’m hoping to make this for a shower this coming weekend. Thank you.
I’m glad it tastes wonderful, but I’m sorry yours didn’t end up firmer! I wonder what brand of vegan cream cheese you used? This would make a difference. My favorite it Trader Joe’s brand or Tofutti, they seem to work the best for me for this recipe. You didn’t leave anything out or do anything differently? You may have needed to bake it longer as well.
Hi Nora 🙂
My best friend is vegan and having a picnic for her birthday so I thought this would be a great thing for me to bake
I’d like to bake mini ones tho so they’re individual servings – I read above that you suggest cooking for much less, how much less would you anticipate? as a guide? I am a novice lol
Also, I can’t really do the fresh strawberry sauce because of the picnic, do you think I could make a strawberry sauce and swirl it in prior to baking? Would this work and taste okay? Would love to hear your thoughts!
Thanks so much!!
How fun! I haven’t tested it so I really don’t know, but I would check after 20-30 minutes. Maybe less! When they look mostly set on top in the middle they are done. Again, I’m not sure the strawberry sauce swirled in would work, it might be too much moisture. You could just put a little on top of each individual cheesecake though. Thank you!
Is there a substitute that can be used for the coconut cream?
Sorry, not that I have tried. The coconut cream helps the cheesecake thicken, and I’m afraid it won’t turn out as well without it.
Can I use a sugar substitute for this recipe? Like stevia?
You probably could, but I have never tried it. I don’t use stevia for baking, but if you like the taste you could try it! Thank you!
My boyfriend and I are obsesses with this cheesecake. There’s enough filling for about 3 so if buying store bought crust plan accordingly and store extra cheesecake in freezer (or give to a friend and don’t tell them they’re vegan until they start raving about them!).
Thank you! So glad you are obsessed!
Best recipe for vegan cheesecake. I tried the non-bake nut versions and they turned out extremely heavy and the taste was not as good as this recipe. Thank you so much Nora! I also follow your recipe for vegan banana bread and its my family’s favourite.
I’m in love with the dairy free Daiya Cheese cake but not so much with the ingredients. I’m hoping this recipe would be great with stevia instead of sugar.
I’ve never tried it with stevia, but I hope it works out for you! If you want an even healthier cheesecake recipe to try, this No-Bake Layered Raspberry Vegan Cheesecake is really good, and has a lot less sugar. You could probably sub stevia easier in that recipe. Thanks!
If I cut the recipe in half, what size springform pan do you think I should use, 6 inches??
That would probably work, yes. Thanks!
I’m sorry and also a bit late to the party; but, “how do you slice a cheesecake?” Um, I generally just use a fork until I can’t lift it to my mouth any longer.
Looks great.
LOL I totally hear you!
have you tried this recipe with Go Veggie Cream Cheese? It’s the only vegan brand my supermarket carries.
I haven’t sorry, but I hope it works!
Hi! If I were to add cocoa powder to make this chocolate do you think it will change the texture a lot? Having a hard time finding a reliable chocolate cheesecake ?
It might change it quite a bit, yes. Sorry! I’m going to work on a vegan chocolate cheesecake recipe. It’s been on my “to do” list for awhile now. 🙂
I made this cheesecake for my family who is far from vegan and they absolutely loved it! It truly is one of the tastiest cheesecake recipes that I have ever made! It turned out beautifully and the strawberry glaze was the perfect topping, sweet, light & delicious! Looking forward to making this cheesecake again & experimenting with different toppings and flavors!!
Hi!
Can I make these into individual little cheesecakes in a cupcake pan?
I think that would work, yes. I haven’t tried it but I’m sure it would work. You would bake them for much less time, I imagine though. Sounds fun!
I just made this and took it out of the oven . It’s really jiggly I feel like maybe a little too jiggly lol I wonder if it’s because I used the whole fat coconut milk instead of cream ? Also how long should I let it cool on the counter before putting it in the fridge and also do you cover it with plastic wrap whilst cooling /setting in the fridge?
Hi Ashley! It’s normal for it to be pretty jiggly and look uncooked in the middle. If you cooked it the full time it should be just fine. It’s firms up a LOT as it cools in the refrigerator. Leave it on the counter for about 15 minutes, then transfer it to the fridge. I usually do cover it. In my springform pan, I can cover it with plastic wrap without having the wrap touch the top of the cheesecake. If you used a regular pie pan, I wouldn’t cover it because the plastic wrap will touch the top and potentially ruin it. Hope that helps!
I’m confused on the water bath part, what do you mean exactly by that? Thank you & happy holidays!
Hi there! If you read the post itself, I explain what a water bath is for the cheesecake. It helps prevent the cheesecake from cracking; it is a pretty common thing to do when making a cheesecake. Before putting it in the oven, place the cheesecake in a large pan, filled with some water. I also put foil around the bottom of the cheesecake pan, so no water gets in the cheesecake itself (you can see photos in the post of what this looks like.)
Hi, I’m confused. I don’t see anything anywhere in this post or recipe about a water bath. Is the water bath necessary for this recipe?
Thanks!
When I first posted the recipe, I used a water bath, but then I made it several more times without it, and it worked just fine. So when I updated the recipe I removed that part, it’s just not necessary. Hope that helps!
I just took mine out of the oven and it is VERY jiggly and appears to have a layer of the coconut oil around the edges. I followed the recipe to a T, I’m not sure what happened. I’m hoping when it cools it will be better. Any ideas on what happened or if this is normal?
That sounds about right actually. Just continue to follow the instructions and cool for at least 4 hours, preferably overnight.
When do I remove the cheesecake from the water bath?
When you remove it from the oven after baking. Often by this time the water is evaporated for me anyhow. Hope that helps!
I’d love to know what the ingredients are in the vegan cream cheese from Trader Joe’s. Does anyone know? Thanks!!
If you google it, you can find a photo of the ingredient list. But the first couple of ingredients are filtered water, coconut oil, sunflower oil, soy protein concentrate and cornstarch. There’s a few more after that.
Amazing!!! I couldn’t believe this was vegan. Tasted like the best cheesecake, vegan or otherwise!