Vegan Cheesecake

Rich, creamy and entirely plant-based, this vegan cheesecake is everything you crave in the classic dessert, but with a fresh, nondairy twist. The velvety filling melts in your mouth, offering just the right balance of tangy and sweet, while the crumbly graham cracker crust adds a satisfying texture to each bite.

Topped with vibrant fresh berries, this dessert is as pretty as it is delicious. Whether you’re serving it to a crowd or saving it for yourself, this vegan cheesecake is a true showstopper.

Vegan Cheesecake Ingredients

Ruthie Darling for Taste Recipes

• Vegan graham cracker crumbs: These crumbs form the base of the crust, providing a sweet and slightly crunchy foundation for this vegan cheesecake recipe.
• Sugar: The sugar adds sweetness to the crust and helps it achieve a golden-brown color during baking. In the filling, it adds sweetness and helps the cream cheese mixture become fluffy when beaten.
• Vegan butter or coconut oil: Vegan butter and coconut oil are both solid at room temperature. This fat binds the crumbs together and adds richness to the crust, making it firm yet tender.
• Vegan spreadable cream cheese: This acts as the base of the cheesecake, giving it a creamy, smooth texture and tangy flavor.
• Unsweetened coconut cream: This adds richness and a subtle coconut flavor while helping to thicken the filling.
• Cornstarch: The cornstarch acts as a thickener, giving the filling structure and helping it set properly during baking.
• Powdered egg replacer: The egg substitute provides stability and structure to the filling, mimicking the role of eggs in traditional cheesecake recipes.
• Lemon juice: A small amount of acidity enhances the tanginess of the cream cheese and balances the sweetness.
• Vanilla extract: Vanilla extract adds warmth and depth of flavor to the filling, complementing the creaminess.
• Fresh berries: Berries provide a fresh, juicy contrast to the rich, creamy filling and make a beautiful, colorful topping. Use any kind you wish.

Directions

Step 1: Prep the pan

Ruthie Darling for Taste Recipes

Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil, then set it aside.

Step 2: Prepare the crust

Ruthie Darling for Taste Recipes

In a large bowl, mix together the graham cracker crumbs, melted vegan butter or coconut oil, and the sugar, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Bake the crust for 8 to 10 minutes, or until it’s lightly browned. Remove it from the oven and set it aside, allowing it to cool to room temperature.

Step 3: Make the coconut cream mixture

Ruthie Darling for Taste Recipes

In a small bowl, whisk together the unsweetened coconut cream, cornstarch and egg replacer until the mixture is completely smooth and no lumps remain. Set this mixture aside for later.

Step 4: Beat the sugar and cream cheese

Ruthie Darling for Taste Recipes

In a large bowl, beat the softened vegan cream cheese with an electric mixer on medium speed for four to five minutes, or until the cream cheese is smooth and creamy. Reduce the mixer speed to medium-low, then gradually add the sugar. Continue beating until the mixture is fluffy and well combined.

Step 5: Combine the filling ingredients

Ruthie Darling for Taste Recipes

Add the coconut cream mixture, lemon juice and vanilla extract to the beaten cream cheese and sugar. Beat the mixture for one to two minutes, or until it’s smooth and fluffy. Make sure all the ingredients are fully incorporated and there are no lumps.

Step 6: Bake the cheesecake

Ruthie Darling for Taste Recipes

Pour the prepared filling into the cooled crust, spreading it evenly. Place the springform pan inside a larger baking pan. Carefully add 1 inch of hot water to the larger pan to create a water bath. Bake the cheesecake until the sides are firm and begin to pull away from the pan, about one hour (the center may still look slightly jiggly).

Remove the cheesecake from the water bath, and place it on a wire rack to cool completely. Once it’s cooled, cover the cheesecake and refrigerate it for at least six hours or overnight to allow it to set. Before serving, remove the sides of the springform pan and top the cheesecake with mixed fresh berries.

Ruthie Darling for Taste Recipes

Vegan Cheesecake Variations

• Swirl in jam: Create a marbled effect by swirling in your favorite fruit flavor, like strawberry jam, before baking for a burst of fruity flavor in each bite.
• Add a chocolate ganache topping: Drizzle a rich vegan chocolate ganache over the top of the cheesecake after it’s cooled for an indulgent twist that pairs perfectly with fresh berries.
• Infuse it with coffee: Stir a tablespoon of instant coffee or espresso powder into the filling for a mocha-flavored cheesecake that’s perfect for coffee lovers.
• Mix in nuts: Fold crushed candied pecans, glazed almonds or candied walnuts into the crust for added crunch and a nutty flavor that complements the creamy filling.
• Top it with caramel sauce: After chilling, drizzle a vegan caramel sauce over the cheesecake and sprinkle it with a pinch of sea salt for a sweet-and-salty combination.
• Incorporate a cookie crust: Swap out the graham cracker crumbs for crushed vegan chocolate or vanilla sandwich cookies to give your cheesecake a unique, decadent crust.
• Add a citrus burst: Zest a lemon, lime or orange into the filling to add a bright, zesty note that enhances the creaminess of the cheesecake.
• Use a spiced crust: Mix cinnamon, nutmeg and a pinch of ginger into the crust for a warm, spiced flavor that pairs well with fall fruits.

How to Store Vegan Cheesecake

To store your vegan cheesecake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator, where it will stay fresh for up to five days. For the best texture and flavor, wait to add any fresh berries or toppings until just before serving.

Can you freeze vegan cheesecake?

Yes, you can freeze vegan cheesecake to enjoy later. Simply wrap the cooled cheesecake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to eat it, let the cheesecake thaw in the refrigerator overnight for the best texture.

Can you make vegan cheesecake ahead of time?

Vegan cheesecake is perfect for making ahead. Since it needs time to set in the refrigerator, you can prepare it a day or two in advance. Just keep it chilled and covered, and add any toppings, like fresh berries, right before serving for the freshest presentation.

Vegan Cheesecake Tips

Ruthie Darling for Taste Recipes

How do I prevent cracks in my vegan cheesecake?

To prevent cracks, bake the cheesecake in a water bath to maintain even moisture and heat throughout the baking process. Also, avoid overbaking—if the center still jiggles slightly when you remove it from the oven, it will set as it cools.

Can I use a different type of crust for vegan cheesecake recipes?

Yes, you can customize the crust by using other vegan-friendly ingredients like crushed vegan cookies, oat flour or even ground nuts mixed with a little vegan butter or coconut oil. Just be sure to press the crust evenly into the pan for a sturdy base.

What’s the best way to get neat slices of cheesecake?

For clean, neat slices, use a sharp knife dipped in warm water, wiping the blade between each cut. This helps the knife glide smoothly through the cheesecake without dragging or sticking.

How long should I let my vegan cheesecake cool before refrigerating?

Allow the cheesecake to cool on a wire rack for one to two hours before refrigerating it. This gradual cooling helps prevent the cheesecake from cracking and ensures the filling sets properly in the fridge.