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

With over 150 5-star ratings, this has become one of my most popular recipes. Since creating this recipe, I have also made a Vegan Pumpkin Cheesecake and Vegan Chocolate Cheesecake that I think you’ll love!

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 SEVERAL attempts to get this recipe exactly like I wanted, and I finally achieved success! It reminds me of New York style cheesecake, and no one ever guesses it’s vegan.

What makes this vegan cheesecake the best?

  • The texture and flavor is incredible – Truly. This is the cheesecake that tastes like the original, but better. Often when I buy a slice of cheesecake, it’s disappointing, but not this one!
  • Nut free – A win if you have nut allergies! Many recipes call for nuts, but this vegan cheesecake is nut free.
  • Easy to make – Putting this cheesecake together could not be easier. The hardest part is waiting for it to chill before you can dig in!
  • No high powered blender needed – That’s right, unlike cashew based cheesecake recipes, you only need an electric hand mixer (or stand mixer). No fancy blender needed.
slice of cheesecake, pink background, on serving spatula

What’s in vegan cheesecake?

  • Graham crackers – For the crust. To keep it vegan, use honey free graham crackers. You can also use Oreo cookies.
  • Melted vegan butter or coconut oil – Also for the crust.
  • Sugar – For the crust and the cheesecake filling.
  • Vegan Cream Cheese – This is the key ingredient! I ONLY recommend using Tofutti cream cheese, as it provides consistent results. Other brands may work, but definitely not Violife or Trader Joe’s. Luckily Tofutti brand tends to be the least expensive and easiest to find.
  • Coconut Cream– For the cheesecake filling. You need canned coconut cream, or you can use canned full fat coconut milk and only use the thick white part (you will need a few cans to get enough cream).
  • Cornstarch – This helps thicken the cheesecake and makes it set up properly. Do not omit. Arrowroot or tapioca starch might work, but I haven’t tried it.
  • Vanilla Extract – For flavor.
  • Lemon Juice – Fresh is best, this adds to the tangy flavor.

How to make vegan cheesecake

Find the complete recipe with measurements in the recipe card below.

Prepare a 9-inch springform pan by wrapping the bottom and sides with aluminum foil. Make the crust with vegan graham crackers, melted butter or coconut oil and sugar. Simply mix them together in a bowl.

golden crumbs with a spoon in a glass bowl on white background

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.

graham cracker crust in a springform pan not yet cooked

Make the cheesecake filling. First, beat the vegan cream cheese until smooth. Then, add the rest of the filling ingredients (coconut cream, sugar, cornstarch, vanilla, and lemon juice), and beat until very smooth.

white cream in a red kitchen aid mixer with a whisk attachment

Pour the smooth filling over the crust and spread it evenly.

white vegan cheesecake filling being poured into the crust in a pan wrapped in foil

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 in the fridge for at least 8 hours, preferably overnight. It will be soft if you try to serve it too soon. The texture is the most firm and perfect after about 24 hours, so plan ahead if you can.

whole cheesecake with raspberries, slice being removed

Frequently Asked Questions

What is the best way to slice cheesecake?

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.

Is cheesecake vegan?

No, cheesecake is not usually vegan because it’s made with dairy and often eggs. My recipe is 100% vegan and dairy free, of course!

Can I make it without vegan cream cheese?

This recipe cannot be made without vegan cream cheese, and homemade versions do not usually work. I do have a version without cream cheese here: Baked Cashew Cheesecake.

Can I make a smaller version without a springform pan?

You can, yes! Simply cut all the ingredients in half, use a 9 inch pie pan and bake for 40 minutes instead of 50.

Can you freeze vegan cheesecake?

Yes, it can be frozen. Let it chill for at least 8 hours in the refrigerator before wrapping well and moving to the freezer. Or simply freeze slices to easy grab and go desserts.

How long will it keep in the refrigerator?

It will keep for up to 7 days in the refrigerator.

close up of piece of cheesecake with whipped cream

Gluten free vegan cheesecake

Substitute gluten free graham crackers or Oreos to make the cheesecake both gluten free and vegan.

Optional cheesecake toppings

Serve plain, with fresh berries or one of these:

close up of a bite taken out of cheesecake

More vegan cheesecake recipes

square image of vegan cheesecake, bite taken out of it showing texture
4.88 stars (181 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 minutes
Cook: 1 hour
Chilling time: 4 hours
Total: 5 hours 15 minutes
Servings: 12 slices


For the crust

For the filling

  • 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese See notes, do NOT use Trader Joe's!
  • (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


  • 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 vegan butter 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.
  • Storing: Leftover cheesecake will keep for up to 7 days in the refrigerator. It can also be frozen.



  1. Graham Crackers – 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. Cream Cheese – I prefer Tofutti brand vegan cream cheese here, it’s the only brand I’ve had consistent results with. Trader Joe’s brand no longer works either, as they changed the formula. 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! Some people have reported success with Kite Hill brand.
  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. Plant based yogurt also works pretty well for a coconut free option.
  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 minutes to bake.
  5. Additional toppings/flavors: Vegan Caramel Sauce, Vegan Chocolate Ganache or Vegan Whipped Cream.


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!

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  1. I am looking for a dateless, nutless recipe for cheesecake bars that is vegan. I wonder if Violife cream substitute would work instead of coconut products? I am going to give it a try unless I hear negatively from you and your experience!

    1. Hi Suzanne. I have never had good results making this cake with Violife. I only use Tofutti cream cheese for this recipe. I hope this helps.

    1. Though I have not used Miyokos cream cheese, another commenter made this with Miyoko’s and had great results. It’s definitely worth trying! Enjoy!

    1. Hi Raji. I’ve only tried it vegan so I really don’t know, sorry! It very well might work though. I did have someone comment that they used regular cream cheese and cream and that it came out great! Let me know how it goes for you!

  2. I want to try this recipe with raspberry mix in….. will it be successful without demolishing the texture….
    Maybe raspberry swirl

    1. I think it will work, as long as you don’t use too much and it’s not too watery. Raspberry swirl would be so good.

  3. This was my first time trying to make cheesecake and it was such a success! The detailed recipe was easy and fun to follow. Love this recipe and it will be a staple in my recipe book!

  4. HI
    I have family visiting in a few days with very strict dietry requirement. I have been trying to find desert receipes that meet all of that but it is proving difficult. This cheesecake receipe seemed to be the answer until i realised cornstarch is on the list of no nos…. any suggestions for replacement? What about vegan gelatine? Any suggestion welcome. Thank you

    1. Hi there, I haven’t used vegan gelatin so I’m not sure about that… However, you can use arrowroot or tapioca starch if that would work in place of the cornstarch. It works well. I hope that helps!

  5. Hi Nora!
    Planning on making this recipe for a work party. Just out of curiosity with regards to the ingredients list, which of them replaces the egg that’s normally in a cheesecake? Is it just the (extra?) cornstarch?

    1. Hi Tirza. It is the cornstarch that helps thicken the cheesecake and makes it set up properly. I hope you enjoy the cheesecake!

  6. I made this for my boyfriend’s birthday. He’s allergic to egg so cheesecake is his favourite. However, we’re not vegan and we didn’t use any vegan cream cheese in the recipe. I used double cream and a full fat cream cheese and it worked!

    I didn’t read the part where it says don’t use regular cream cheese until I put it in the oven and I worried it would be awful.

    When we finally tried it it was the most amazing cheeses cake we’ve had in a long time.

  7. I made my cheesecake with Philadelphia Plant Based Cream Cheese. It came out of the oven looking coconut oily. I stuck it in the fridge overnight and it firmed up. It had a good taste but the texture was spongy. I’ll have to try this recipe with Tofutti next time. Overall a decent first try though.

  8. I used your Oreo Cheesecake crust with this filling, and after letting it set in the fridge overnight, this was absolutely perfect. Will make again!

  9. Toffuti seems to be out of stock everywhere in New Hampshire. Kite Hill is not an option because a family member has a nut allergy. Oatly seems to get mixed reviews here, but I guess I’ll have to take a chance. There’s also Philadelphia plant-based available. No one’s mentioned trying that.

    1. Hi Joan. I have not used Philadelphia plant based cream cheese, so personally cannot say how it will work. I have received comments from those who have used Philadelphia cream cheese, and they said the cheesecake turned out great! I hope the information helps! Let me know how it turns out for you!

    2. Hi. I’m trying to perfect this cheesecake in time for Christmas. I’ve been using the the philadephia plant based cheese and I think it’s working great. Would definitely recommend using it. I’ve been trying with different vegan yoghurts and that has made for a softer / firmer cheesecake but I think that might be balanced out by a little more time in the oven / bit more cornflour. But really pleased overalls and think the philly is good 👍

  10. Love this recipe and have made it numerous times with complete success…except for the one time when I forgot and used TJs and you are right, it does not work. QQ, how much in advance could this be made or at least the cream cheese filling? TY!

    1. Yeah, it’s a bummer that TJ’s doesn’t work anymore for this, though it’s actually delicious on bagels and stuff. 🙂 You could probably make the filling up to 2 days before making the cheesecake, but I would keep the crust and filling separate until baking so the crust doesn’t get soggy.

  11. I haven’t seen Tofutti but Kite Hill cream cheese works very well! And I agree Daiya, Trader Joes, and Violife brands do not work well. I recently tried Oatly and it’s alright but it wouldn’t be my first choice. I’d probably use Oatley as a backup if Kite Hill wasn’t available.

  12. I have been searching for a cheesecake for my food allergy family (dairy allergy among others). Our go to is coconut milk, cream, etc. I can’t wait to try this out. I don’t know which part of the oven to bake such pies. Where are you placing it for the best results? Can you also add this to your baking instructions? Thank you!

    1. I hope you love this cheesecake! I almost always bake cheesecake, cookies, cakes and nearly everything else in the center rack for the most even baking.

  13. I lost track of how many times I’ve made this cheesecake. It’s at a point where I half the recipe, use a pre-made pie crust, and eyeball some stuff. It’s so perfect & quick. 🙂
    Recently I traveled to a region that doesnt carry tofutti, so I crossed my fingers that a tub of oatly and miyoko’s cream cheese would be okay. A taster raved and said it was the best thus far.
    I currently have one in the oven and forgot to add lemon juice, but I’m sure it’ll be fine. This recipe is foolproof. 😋 Thank you.

    1. You are welcome! I am thrilled you are having such success and fun with my cheesecake recipe! Thank you for sharing your baking experiences, ideas, and great review! Happy cooking!

    1. I just pulled mine out of the oven and only just now realized that that wasn’t what I was supposed to do. Fingers crossed!

    2. Omg how did this come out? I did the same thing… I was so distracted and just saw your comment and had a moment of realization. Kicking myself right now

    1. Hi Nancy. Several bakers commented they they used Kite Hill cream cheese with great results. Hope this helps!

    1. You can, but I would use the option in note 4 and cut the recipe in half. The entire thing as written will overflow in a regular store bought pie crust.

      1. Learnt that lesson tonight 🙃 I used a different recipe and unfortunately I wish I found this one first as it never specified that… and I used violife didn’t want to but it was all that was available :/ I think it will come out hopefully ok

  14. This was a huge hit at Thanksgiving dinner! It was very “liquidy” after baking and cooling as directed. I followed directions and put it in the refrigerator overnight. It was perfect in the morning.

  15. I’d like to try it but it looks super expensive! I’m in Canada and I know that makes some difference, but…. How much does your recipe work out to approximately?

  16. I am so worried right now. I’ve made this before and it turned out fine, but I just tried it with Oatly cream cheese, and was almost completely liquid after the 50-minute baking time. I figured it was a loss and so got Tofutti cream cheese (what I’ve used before) and remade it…and it looks similar. After about 40 minutes it got huge bubbles on top and did look oily. I followed the recipe exactly, although I used the whole can of coconut cream (13.5 oz) because I didn’t see the comment about using only the thick white. Really hoping this will work and I don’t need to bake something a third time.

    1. I’m sorry your having trouble with this recipe. It should work fine with Tofutti, it hasn’t ever failed me! Using the whole can of coconut cream should be fine even if there was a little clear liquid. It’s very jiggly after baking, and only firms up after a lot of chilling.

      1. It did end up fine- the texture was very good, it just browned a lot on the top but that got covered with baked apples and salted caramel (your recipe) any way. I’m not sure what was going on but was relieved. Everyone loved it.

  17. Well I didn’t read the FINE PRINT… and just used the full fat coconut milk BUT … I didn’t separate and just use the cream…. Ugh!!! But I baked it anyway… it was SUPER jiggly when I took it out the oven and I thought I had wasted all those ingredients… I put it in the fridge over night and this MORNING it was solid…. Didn’t have the same consistency as the picture.. But was really good!!!! I’ll make it the right way next time😉

  18. Hi Nora,
    Do you have an alternative for the coconut cream? Can you taste the coconut flavor? I’m not a big coconut fan.


    1. You can’t taste the coconut at all. I haven’t tried it with anything else, so I’m not sure what will work. Perhaps some sort of vegan heavy cream, but without testing I can’t guarantee it will turn out.

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