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 made this a few months ago before the update using violife and it was amazing and all my nonvegan friends LOVED it! I’m in the UK so many the recipes are different though.
Hello is it possible to use something else instead of coconut cream. Almost all vegan recipes call for something with coconut and It never sits well with my stomach but i never know what else i could use. Thanks in advance, J
I haven’t tried it with anything else, but I wonder if silken tofu would work in place of the coconut, perhaps about 1 cup. Or maybe you could just leave it out for a more dense cheesecake.
Hi Nora! Can you taste the coconut? My husband does not like coconuts and I saw your note that coconut cream is what helps it set. Thank you!
Hi Jennifer. I do not think it tastes like coconut. Hope this helps!
Could you replace the sugar with Maple syrup?
Sorry, maple syrup will not work as a replacement in this recipe.
Hi Nora! I made this recipe last night. I tasted it this morning and it tasted great!!! I would however note that while the recipe says the middle will be slightly jiggly, mine was very jiggly. I thought something was wrong with my oven and I put it back in and it overflowed 🙁 so I took it out and hoped for the best and it totally worked. It set and everything.
So people, don’t be afraid if its totally jiggly, it will set 😀
Thank you!!!
Can I make this cheesecake without a crust? I want to layer the cheesecake with a confetti cake. Also, I love your recipes
I’m not sure, but it would probably work! Good luck and thank you!
Another VIOLIFE fail having failed to see the comments. ? It is the most known brand here in the UK. Sorry that I couldn’t try your delicious sounding cake. Next time…?
What temperature for the oven during the 50min baking time?
350 degrees F.
Wow, this cheesecake turned out soooo great!!! I baked it for my husband’s birthday, our omni friends all said they loved it and could not tell it was vegan! Thanks Nora!!
You are welcome, Catherine! I’m so glad the cheesecake was a hit for your husband’s birthday! Thank you for sharing your great review and fun comments!
!!!Do not use violife cream cheese!!!
I wish I’d read further back on the comments as I used this brand (the only vegan version I could find) and I have to say, whatever just came out of my oven ain’t a cheesecake.
I trust that the recipe is delicious as so many people have commented but am gutted that mine looks like a tin of pva glue.
DO NOT MAKE THE MISTAKE I MADE PEOPLE!
No, don’t! I LOVE Violife for bagels and stuff, but it melts immediately and just doesn’t work in cheesecake. I will add that to my notes; when I posted the cheesecake I had never heard of Violife. Hope you can try again using the correct cream cheese. Tofutti is best.
I was excited to make this and elected to bake in a 9 inch pie plate. Just took it out of the oven and it’s not even close to looking set. Not sure where I went wrong.
Hi there, it sounds like you tried to fit the whole recipe into a regular pie plate. I use a springform pan which is much deeper and quite different.
I’m about to make this for the very first time. I’m not clever with vegan desserts but desperate to learn.
Just take it step by step, and happy cooking! Let me know how it goes!
The taste of this cheesecake is amazing but I made it two times and each time even after 24 hours of refrigeration the middle does not set and it is quite runny in texture. The best texture is at the edges . Anyway I can have the cheesecake cook thoroughly in the middle?
Hi there, it sounds as if your cheesecake is not cooking for long enough. Oven temperatures can vary, so I would recommend baking it for longer, try 60 minutes, then leave it in the oven for 10 more minutes without opening the door. And please don’t open the door at all while it bakes, you will lose heat and mess up the baking process. Then chill for a good long time so it can truly firm up all the way through. Overnight is best. Hope that helps!
Hi Nora, are you meant to chill the coconut cream or just use it how it is at room temperature?
No it does not need to be chilled first.
Thank you for sharing your recipe! It is soooo good! It’s my first time making cheesecake and it’s a vegan cheesecake!
PS. I used Miyokos cream cheese and sprouts coconut cream. For the sugar I used sugar in the raw from costco.
Hi Nora! Can I use regular cream cheese and cream in this?
I’ve only tried it vegan so I really don’t know, sorry! It very well might work though.
This is hands down the best tasting vegan cheesecake I’ve ever tried. However I ran into some trouble trying to make it. I made half the recipe and baked it in a 6inch cake pan both times. The first time I had used the wrong coconut cream (Goya brand) and it created a soupy mess that overflowed in the oven. The second time was much more successful (used the correct coconut cream) but it still overflowed in the oven. I only filled my pan halfway but the batter still bubbled over.
Do you know what went wrong? I followed the recipe exactly, used TJ’s cream cheese and the correct coconut cream, and baked it for 50 minutes.
Hi Sarah. For best results, I would not make it in a 6 inch cake pan. I think that’s your issue. Either make it as instructed in a 9 inch springform pan, OR cut the recipe in half but use a regular 9 inch pie pan and bake it for a little less time.
Nora, this cheesecake is HEAVENLY! It is spot-on, just like a regular one. I used gluten free Oreos for our crust and it was delicious with a berry topping. Thank you for this recipe!
So glad you enjoyed it, thank you!
My husband made me this recipe to surprise me, and I was blown away! I almost ate the entire thing by myself. It’s addicting! Well done to the recipe developer. I’m so impressed and will definitely be making this again.
Thank you for your great review and comments! I’m so glad that you loved the cheesecake, and that you’ll be using the recipe again! Happy cooking!
I made this for my wife who has been vegan for 5 years. Her favorite dessert was cheesecake. Needless to say I scored some major points. This recipe was amazing. She said it was the best vegan cheesecake she ever had. It even compared to regular cheesecake. Can’t recommend it enough. It’s a 10.
Thank you for sharing your great review and comments! I’m glad your wife loved the cheesecake!
I can’t have coconut cream or coconut milk and have had a hellish time trying to make a no bake vegan cream cheese cake like this. Do you have any suggestions for how to firm it up without using coconut cream or vegan gelatin as its so hard to find? Thanks for your help.
Hi Tina. FYI sometimes it takes me a day or two to get through the comments and approve/reply. So that’s why you didn’t see your comment posted yet, sorry for the confusion! I haven’t tried it without coconut milk or coconut oil, both of those cause it to firm up when chilled. You might be able to substitute cashew cream for the coconut cream/milk but I’m not sure. Sorry I can’t be more helpful here!
Do NOT use raw sugar. I’m a cheesecake pro and twice now I’ve tried to make vegan ones for my mom at her house (I live out of state). She only uses raw sugar in her home and it WRECKS vegan cheesecakes. Top is burnt, insides are gooey still after 1.5hours. Entirely raw in the middle. I made this recipe a month ago for my bf’s birthday and it came out perfect! The only difference was the sugar so it has to have been the culprit here.
best cheesecake ever, thank you! i used your recipe as a base to create a peanut butter cake with raspberry sauce. so delish!
Thank you for sharing your wonderful review and comments! I’m glad you loved the cheesecake!
Nora I tried to make your vegan cheesecake recipe. The batter tasted wonderful, but when I baked it, it had an oily liquid about 1/4”thick. I don’t know if it was my coconut cream I used Thai coconut cream and my cream cheese was Daiya plain cream cheese. Could you let me know what I did wrong?
Hi Linda. Yes, Daiya brand does not work well here, I have a note about it in the recipe. I recommend tofutti for best results, if you can find it. I’ve also had luck with Trader Joe’s brand.
Second attempt today. Did not realize there was a difference between Coconut Cream and Cream of Coconut. I just put the second one in the oven with the Coconut Cream. I just dumped the whole can in there liquid and the solid portion. Hope that was correct?
Yes, coconut cream is what you want (I’m not sure what cream of coconut is?) and use the whole can. Hope you enjoy it!