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!
I’ve had this saved for a while, and plan to make this soon. Would you have any advice on cooking times for mini cheesecakes using this recipe?
Hi Georgie. It kind of depends on how mini you are talking? Like in a muffin pan? If so, I’d say about 25 minutes in the oven.
Hi Nora! Love this and all your recipes but I have one question. Where do you buy the Tofutti brand cream cheese? I looked for one on Amazon and it was $88.00! Do you have a specific store or is yours the amazon one?
Oh no, that’s crazy! It’s actually the one brand I can find at almost every grocery store, from Kroger (Fred Meyer), QFC, Safeway, and so on. I don’t buy it on Amazon.
My boyfriend made this recently and it was delicious!! I can’t find another recipe i love so much, so I’m thinking of trying to make this a lemon cheesecake by doubling the amount of lemon juice. Do you think this will work? Not sure how the extra liquid and acidity will affect the turnout. Any tips?
I think it should still work, but I would actually add some lemon extract if you can (maybe 1 tablespoon) and the zest from 1 large lemon as well! That will give you much more lemon flavor than a little extra lemon juice.
I used both Kite Hill and Simple Truth vegan cream cheese successfully.
I’m planning on making another one tomorrow, and I want to make a pistachio cheesecake. I have a box of sugar free pistachio instant pudding and a bottle of pistachio flavor. Should I use one or both, and how would I need to modify the recipe to account for the cornstarch/thickeners in the pudding mix?
I’m glad you have had success with both brands. I have no idea how to make that work with the pistachio instant pudding, so you’ll have to do some experimenting there. I’ve only made it as written. Hope you enjoy, let me know if it works!
Sugar free or regular pistachio pudding isn’t vegan, it has milk i it just to let you know.
if I cut this in 1/2 and baked in a deep 6 inch springform pan, how long should I bake it
I haven’t tried it myself so I’m not 100% sure, but I would guess around 40-50 minutes.
Do not make this recipe with VioLife Cream Cheese. I used VioLife because it was judged to be the best-tasting vegan cream cheese, but my cheesecake came out of the oven very watery (it went into the pan looking beautiful, and tasted amazing). But the VioLife website adds Agar Agar to their cheesecake recipe, and I did not add any to this recipe. Lesson learned!
Yes, Violife does not work here, even though it is my absolute favorite vegan cream cheese to eat. 🙂 I should add that to the recipe notes of what does NOT work. I’ve only had success with Tofutti and Trader Joe’s brand.
Love this recipe!
Thank you! I appreciate your review!
I am thinking of making this recipe into bars. Would you recommend a 8×8 pan or a 13×9 pan?
I haven’t tried this though I keep meaning to. I think for sure a large pan like a 13×9. Good luck!
Hello we don’t have tuffutti vegan cheese in Brisbane. I am wondering philiahephia cream cheese will work in this recipe?
It probably will work but it’s not vegan.
Hi! I just made your cheesecake recipe and I am wondering if I should cover it with plastic wrap, or leave it open while it cools in the fridge?
I just leave it uncovered. Enjoy!
My coconut cream was solid so I’m not sure if that made this a fail but I cooked it way longer then it said and it still came out as if it was soup inside. I’m letting it set in fridge for 24 hoping it will firm. No idea what I did wrong. Used the same brand of cream cheese too. Looked exactly like your picks when I put it in the oven.
What happened after you chilled it? Did you use the correct size pan and not change anything else about the recipe? You used tofutti cream cheese and the correct amount? When it comes out of the oven, it appears very jiggly still. It needs to be chilled to firm up. So I hope it firmed up for you! Often if it doesn’t work it’s because you used a different brand of cream cheese or tried to change the recipe in some way.
Excellent recipe! We couldn’t find the grahams, so we used chocolate sandwich cookies with the creme removed and put the crumbs on top too after baking. Cookies and creme cheesecake. Yum!
Yum is right! I’m glad you love the cheesecake recipe! Thank you for sharing your review!
Tasty! I made this cake yesterday, sticking exactly to the recipe and let it sit in the fridge for almost a full 24 looooong hours. I live in Germany and the brands/products here are of course different, so it came out more dense then I had expected. The coconut creme was almost solid – is that the same in the US? Also, it tasted a little too coconutty for my taste and I used twice the amount of lemon juice to make it less sweet and more tart – but that’s just my flavour preference 🙂 Thanks for sharing this yummie recipe! I’ll definitely make it again – is there something I can use instead of half of the coconut cream next time? Greetings from Bavaria!
Hi Jule! I’m sure it’s a problem of brands unfortunately. The coconut cream here can be rather solid if it’s really cold, but usually it’s more like thick soft cream. Not super hard. And the only ingredient should be coconut, nothing else. I also wonder what vegan cream cheese you used, as that can make a difference as well. I’m not sure what else would work here, in place of the coconut cream, as I have never had luck with anything else.
Hi
Thank you so much this recipe looks AMAZING
I would like to make the cheesecakes in a cupcake tin. Do you think that would work? what would the baking time be? many thanks
I haven’t tried it so I can’t say for sure on the time, but I think that would be fun! Maybe 20-30 minutes in the oven?
How far in advance can you make this cheesecake
Probably 2-3 days beforehand, or more than that and freeze it.
Did you used to have a version of this cheesecake with cashews?
Not a version of this cheesecake, but I do have a recipe for No-Bake Raspberry Layered Cheesecake that uses cashews.
Made this and it’s currently cooling in my fridge! Question- do you use the entire contents of the canned coconut cream or just the cream part? Thx! Can’t wait to try it!
I use the entire can of coconut cream, the can should be almost entirely thick white cream. 🙂 Enjoy!
This looks great, is there any coconut taste to the finished cheese cake?
No, there really is not. Hope you enjoy it!
This looks incredible. I am thinking of doing this recipe for my friend’s birthday. So far I’ve only made uncooked cheesecakes but this looks incredible. Could I use Elma double cream instead of coconut cream? And would you recommend using some Agar agar for a little bit more gelatinous texture?
Thanks! I hope you enjoy it. I’m not familiar with double cream and I’ve never added agar agar here. So I’m not sure. For best results, make it exactly as written as it can be a bit picky. 🙂
This is ridiculously delicious! I have a 6inch spring form pan so I halved the ingredients and it came out perfect. Topped with some raspberry jam and a dollop of your vegan whipped cream. OMG… truly the BEST!
Thanks for sharing you wonderful review, Diane! I’m glad you love the cheesecake!
Can the coconut cream be subsitited with silken tofu or anything else? I’m allergic to coconut 🙁
I haven’t tested it with anything else so I’m not totally sure, but I bet you could sub silken tofu. Make sure to use a vegan cream cheese without coconut. I usually use tofutti but I think it contains coconut. Kite Hill may work. Hope that helps!
Hi there!
I am super excited to try this recipe, since it looks so good and the reviews are so positive.
Just 1 question, though: What is the reason behind the aluminium foil? Can I substitute with parchment paper or is it crucial that the foil is being used? Thanks 🙂
Hi! The aluminum foil is quite crucial. If you do not wrap the bottom of the springform pan, your oven will smoke as little bits of oil leak out. Not good or safe. If you have a way to use parchment paper and make it completely fit and cover the bottom like foil, I guess you could try it, but I never have.
This was soooooo good! I haven’t had a decent cheesecake since becoming vegan. I used Miyoko brand which is already a bit tart. I may skip out on the lemon next time or reduce the amount. Thank you Nora! You really are a vegan genius!
I’m thrilled you loved the cheesecake Daisy! Thanks for taking your time to share your wonderful review and comments!
Best vegan cheesecake I’ve ever made my non-vegan family and friends love it and have requested I make another one but instead of the strawberry topping they are wanting a turtle topping could I use the caramel and chocolate ganache recipes to make it have a turtle topping with pecans?
Definitely! Just make sure the cheesecake has cooled and the caramel/chocolate aren’t too warm when you put it on top. Sounds great, and I’m glad everyone loves it!
I have been vegan for only three months by now, but I can say that this is better than original cheesecake. The texture was great and creamy and the crust was perfect and crispy. I would recommend to bake it for about 10 minutes more, because it was less firm in the middle, but overall thank u for this recipe!
I’m glad you loved the cheesecake, Leah! Thank you for sharing your wonderful review and comments!
I want to try this, I adore your recipes! I’m Jewish and a holiday Shavuot starts tomorrow, and eating cheesecake is one of the traditions, but I recently went vegan. Is lemon juice essential to this recipe? I have all the ingredients to make it except lemons.
Hi Jemma! I’m sure you could leave it out if needed, it will only miss that extra “tang”. 🙂 Hope you enjoy it!
THE BEST RECIPE! The cheesecake was delicious, I didn’t use white sugar, instead I used coconut sugar. And I added more lemon juice (like 5 tablespoons or more) and baked it for 1 hour, for the next I will do it for 1 hour and 15 minutes. My graham cookies were gluten free and the crust was just as delicious as the regular one. I put strawberry jam, sliced strawberries, and hard chocolate as a topping. (all vegan)
Your cheesecake sounds delicious! Thank you for taking your time to share your great review!