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!
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.
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.
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. 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 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.
Frequently Asked Questions
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.
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!
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.
You can, yes! Simply cut all the ingredients in half, use a 9 inch pie pan and bake for 40 minutes instead of 50.
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.
It will keep for up to 7 days in the refrigerator.
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:
- Vegan Caramel Sauce
- Vegan Lemon Curd
- Vegan Salted Caramel
- Vegan Chocolate Ganache
- Strawberry Sauce (recipe included below)
- Vegan Whipped Cream
More vegan cheesecake recipes
- Vegan Strawberry Cheesecake
- Vegan Oreo Cheesecake
- No Bake Mini Cheesecakes
- No Bake Layered Vegan Raspberry Cheesecake
- Oreo Mug Cheesecake
The Best Vegan Cheesecake
Ingredients
For the crust
- 1 1/2 cups vegan graham cracker crumbs*
- 5 tablespoons melted vegan butter or coconut oil
- 1/4 cup granulated sugar
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
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 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.
Video
Notes
- 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.
- 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.
- 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.
- 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.
- 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!
How long does this recipe last before baking??
I’m not sure I understand the question. Do you mean if you prepared it but waited some time before baking it?
MADE THIS AND IT WAS A HUGE SUCCESS! DO YOU THINK I COULD MAKE THIS COFFEE FLAVORED? HOW QOULD YOU GO ABOUT IT? MAYBE INSTANT ESPRESSO GRANULES?
I’m so glad it was a success! Yes, maybe espresso granules, that might work. Sounds good!
I’ve only ever made raw cashew cheesecakes before so this was the first baked one I made. It was amazing!! Thank you Nora! Made it for my husband’s birthday and he had requested an Oreo cheesecake so I used Oreo cookie crumbs for the base and crumbled some Oreos into the cake part before baking. Some other changes I made was to sub 16oz cream cheese for cashew cream, and used less sugar. One mistake I made was to not put a baking tray under the spring form pan and oil leaked out and caused the oven to smoke and smell burny. Will definitely make again!
You are so welcome, I’m glad you enjoyed the cheesecake! The oreo version sounds really great! Yes, that is why I always put a baking tray under the spring form pan, it will cause smoke in your oven if you don’t. Thank you!
So I’ve literally just made this and I’ve removed it from the oven, im letting it cool down but it’s very very wet that it’s almost like the coconut oil has melted through from the base, what can I do, should i just put it into he fridge and hopefully wait and pray it thickens up or is it worth binning. I feel so disheartened
Give it overnight to chill in the refrigerator. It really will look wet and not done when it comes out, which is normal. It needs time to chill and firm up. It doesn’t make sense that the coconut oil would come up from the crust to the top of the cheesecake mixture, that doesn’t seem possible. But I am curious what brand of vegan cream cheese did you use, and did you make any substitutes at all?
Exact same thing happened to me. Did you use a springform pan or a standard pie pan? Used a pie pan myself. Coconut oil seemed to seep out of my crust and onto the top, forming pools in what ended up as an unpleasant, dry skin top. Interior was more frosting/wet custard-like than anything close to a cheesecake texture, even after sitting for several hours in the fridge.
If you are using a standard pie pan, make sure to cut the recipe in half like I suggest. It’s just too much to fit in a regular pan, springform makes a much deeper cheesecake. Also, what brand of cream cheese did you use? I have had the best consistent luck with Tofutti.
Hi Nora, do you think I could add Biscoff to the filling to make biscoff cheesecake ?
You probably could, but I’ve never tried it. Sounds fun!
Thank you for the great recipe! I loved that even though I’m not a proficient baker, it was simple enough for me to execute a great tasting cake! This is a keeper!!!
Good
Can I use tofu instead of cream cheese ?
Sorry, I don’t think that will work here.
I am 22 years old, and I have never learned how to probably cook/bake. I have tried my best to prepare vegan meals myself, but it is so difficult.
HOWEVER, I was able to follow this quick and easy recipe so well! I am so proud of myself for taking the plunge and finally trying this out! I posted pictures of my finished cheesecake on my facebook story, and I am so so so proud and happy. This was so delicious and it was SOOO difficult not to eat this thing straight out of the oven!
I will definitely be recreating this for the holidays!
Thank you for inspiring amateur cooks like me to create crowd-pleasing meals!
You’re so welcome! Thanks for the great comment!
Hi, Im so excited to make this for my newly vegan son! Do you use sweetened coconut cream or unsweetened?
Thank you, I hope you and he enjoy the cheesecake! I always use canned coconut cream that is unsweetened. The only ingredient is coconut. Hope that helps!
If I cut the ingredients in half to bake in a small pie tin, does that mean the cook time changes?
Thanks Nora!
You can bake it for just a little less time. I have found it still takes about 40-45 minutes to bake. Thanks!
Hey so is this a New York Cheesecake?
Basically, yes!
Hey Nora!
I made this recipe a few weeks ago and I was 100% blown away! Only thing is I wanted even MORE of that amazing crust! Do you think if I doubled the crust and had it come up even higher on the sides everything would turn out ok?
Sure, I think that would be fine! I’m so glad you loved the cheesecake! Thank you!
What happens if you use the light coconut milk? I bought the wrong one by mistake 🙁
It might be a bit runny and not as rich, I haven’t tried it so it’s hard to say.
I’m new to the vegan world and I’m wondering if the cream cheese that you use is the Better Than Cream Cheese that’s in a tub? Your recipe sounds amazing and I can’t wait to make it. Thank you in advance.
I believe it says that on the package, it is the Tofutti brand I generally use.
Do you put the whole can of coconut cream in the mix liquid and all, or just the thick cream?
The whole can (13.5 oz). Hope that helps!
I made this for my partner’s birthday the other day. Cheesecake is his absolute favorite dessert and let me tell you, neither of us was disappointed! It was DELICIOUS!
Just a few small changes I made- I added about a teaspoon of lemon zest, and only added about 1 cup of sugar, or slightly less. I also used coconut sugar for the crust instead of regular granulated. Also, after turning off the oven I kept it in there for about 10 minutes past what’s written in the recipe, to firm it up a tiny bit more. Mine was still much too hot to put in the fridge after the recommended 15 minutes so it probably sat out more like an hour before I put it in the fridge. I let it sit in the fridge about 22 hours and it was wonderfully firm.
Lovely recipe! Works great with the chocolate ganache you link to as well.
So glad it was delicious!
Nora, this is the best thing I’ve ever tasted!!! Ever since I’ve stopped eating dairy years ago I’ve been missing cheesecake, and I can’t have cashews so I thought I was out of luck. I just took my first bite and I’m so tempted to eat the whole thing in one sitting! Wow!! Thank you so much for the awesome recipe ?. I love your vegan recipes and can’t wait to try even more!
That’s so great! Thanks so much for the comment!
this is hands down the best vegan cheesecake I e ever made. Been making cheesecakes for the last 10 yrs and really into vegan desserts. I made a little variation using Agarve Instead of sugar violife cream cheese & lemon juice, topped it with whipped coconut cream &fresh pineapple….omg pure heaven on a plate. it is the best recipe for a baked cheesecake I have ever come across and can be used as a base for all yr vegan cheesecakes. Believe me no one will know the difference…Thank you so much Nora.
You’re so welcome!
Hands down…the best vegan cheesecake!! So easy. And the taste and texture will fool your carnivore friends. I added lemon zest for extra lemon flavor. Thank you for sharing this goodness!! ❤️❤️
You’re so welcome!! So glad you liked it!!
Can I use coconut sugar in the recipe?
You might be able to but it will turn the cheesecake brown instead of white.
I would make a recommendation to specifically state to use the Tofutti cream cheese. Mine came out like soup. Tons of oil settled on top.
I’m sorry to hear that! What brand did you use? I do have a note in the ingredient list, as well as more guidance in the Notes section of the recipe. I have used both Tofutti and Trader Joe’s brand with success.
I know that the Nabisco graham crackers have sugar in them, are they still considered vegan?
Yes, though some sugars are processed with animal bones, a lot are not. Vegans still can eat sugar (unless, of course, you don’t want to).
Hi Nora! Just wondering if we should take the foil off when we put it in the fridge? Thanks!!
Yes, I would.
The batter tastes amazing! I baked mine in a water bath for the 50 minutes and when I took it out, it was extremely jiggly, like I could just pour it out. I put it back in the oven without the water bath, it’s baking again right now. I will check on it in 15 minutes. Do you think the water bath kept it from baking correctly?
It does sound like it needed more time to bake, but I don’t think the water bath would keep it from baking correctly, I have done it both ways. It will not look totally done, and still will be quite jiggly, but will firm up a lot as it cools.
Is it really necessary to use the tinfoil and parchment paper? I have a nonstick pan
I always wrap it in foil (the outside of the pan) because I have found tiny bits of oil will escape and cause smoking in my oven, not good! You could try skipping the parchment if you have a nonstick pan.
Great recipe. However, we thought it tasted better before we baked it. After we baked it, it was very greasy and overflowed the pan. Still tasted amazing, but we were wondering why it had to be baked and whether it would be okay left unbaked, just put in the fridge overnight? What element needs to be baked?
It sounds like you used a pan that was much too small for the recipe, it should not overflow the pan at all. If you don’t bake it, it will not firm up and will just stay runny.