Best Vegan Cheesecake Recipe
Indulge in the ultimate dessert experience with this perfect cheesecake recipe. The smooth, creamy filling with the perfect balance of tangy and sweet is paired perfectly with a buttery, golden graham cracker crust. Each bite melts in your mouth, delivering a rich, velvety texture that is both decadent and light. The cheesecake boasts a subtle hint of vanilla, which enhances its luxurious flavor without overpowering its delicate essence.
Servings: 8 people
Calories: 592kcal
Ingredients
Graham Cracker Crust
- 1½ cups finely ground graham cracker crumbs about 10-13 whole graham cracker sheets
- ¼ cup brown sugar
- 6 tablespoons plant-based butter melted
Cheesecake Filling
- 32 ounces plant-based cream cheese Tofutti, Oatly, or Daiya recommended)
- ⅔ cup sugar
- ⅓ cup cornstarch
- 3 tablespoons lemon juice
- 1 tablespoon vanilla extract
Instructions
Making the Graham Cracker Crust
- Grind up the graham crackers into fine crumbs. This is done best using a food processor, but you can also place the graham crackers in a bag and crush them using a rolling pin.
- Fold in the brown sugar and butter until fully combined.
- Pour into whatever pie, springform, etc pan of your choosing. Using medium pressure, pat the crumbs down with your hand to form a compact crust on the bottom and sides. If making a pie, run a spoon around the bottom "corner" where the edge meets the bottom to create a rounded crust, which helps prevent it from falling apart when sliced.
Cheesecake Filling
- Preheat the oven to 325 degrees F.
- In a large bowl, whip together the plant-based cream cheese with the sugar. In a small bowl or glass, whisk together the cornstarch, vanilla extract, and lemon juice (to avoid clumps of cornstarch in the cheesecake).
- Combine the cornstarch slurry with the rest of the cheesecake filling. Line a 9-inch springform pan with parchment paper (oiling the edges will also work but parchment is preferred).
- Add graham cracker crust to the springform pan before pouring in the cheesecake filling. Smooth the top of the cheesecake with the back of a spoon.
- Wrap the entire cheesecake pan with tinfoil (including the top).
- Place the cheesecake pan on the center rack of your oven along with a glass or bowl filled with boiling water (which helps prevent the cheesecake from cracking). Bake for 90 minutes, until only the center jiggles when the edges are slightly puffed and have begun to turn a light golden brown. If it’s still too jiggly, put it back in the oven for an additional 30 minutes. The center should spring back to the touch, but the cheesecake will still be somewhat jiggly when the pan is shaken.
- Turn the oven off, but put the cheesecake pan back in the oven still wrapped with tinfoil and allow to cool in the oven for about an hour (this will prevent cracks). Once fully cooled, allow the cheesecake to set for 4 hours or overnight in the fridge.
- Release the cheesecake from the springform pan and peel the parchment off the edges. Serve with fruit or any desired toppings.
Notes
- Tips for Crust Making: Avoid using heavy force, as this can make the crust too hard; just pat until the mixture is no longer crumbly. For smoother results, you can use a small flat-bottomed measuring cup to press down the bottom crust, but be gentle.
- Do not worry if the cheesecake bubbles while in the oven and the top sticks to the tinfoil, this is normal.
- Make sure to store in the fridge, or freezer to save for a later date.
Nutrition
Calories: 592kcal | Carbohydrates: 53g | Protein: 9g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 652mg | Potassium: 52mg | Fiber: 8g | Sugar: 31g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg