piece of vegan cheesecake with strawberry sauce
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 4 hours
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 551kcal
Author Nora Taylor

Ingredients

For the crust

For the filling

  • 32 ounces (4-8 ounce packages) vegan cream cheese *I used Trader Joe's 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 (see photos for reference). 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 firm and evenly. 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 the cheesecake onto a large pan, filled about halfway with warm water. This is your water bath, and will help prevent the cheesecake from cracking. 
  • 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. 
  • 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 fresh strawberry sauce, if desired.

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.

Notes

  1. 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 or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
  2. You can use melted vegan butter in place of coconut oil if desired, for the crust.
  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.
  4. If you don't have a springform pan, it should work in a regular pie pan, if it's big enough (9-10 inch). But it's much more fun in a springform pan!

Nutrition

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