Vegan Cheesecake

Total Time Prep: 30 mins. + cooling Bake: 1 hour + chilling
Yield 1 cheesecake
Test Kitchen Approved
This luscious vegan cheesecake features a creamy filling, crisp graham cracker crust and fresh berry topping.

Ingredients

  • 2 cups vegan graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons vegan butter or coconut oil, melted
  • FILLING:
  • 3 packages (8 ounces each) vegan spreadable cream cheese, softened
  • 3/4 cup sugar
  • 1 can (13-1/2 ounces) unsweetened coconut cream
  • 3 tablespoons cornstarch
  • Powdered egg replacer equivalent of 2 eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • Mixed fresh berries, for topping

Directions

  1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. In a large bowl, combine graham crackers, melted butter and sugar. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside; cool to room temperature.
  3. In a small bowl, whisk coconut cream, cornstarch and egg replacer until completely smooth; set aside.
  4. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Beat in coconut cream mixture, lemon juice and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  5. Bake until sides are firm and begin to pull away from pan, about 1 hour (center may still look jiggly). Remove springform pan from water bath. Cool cheesecake on a wire rack. Cover; refrigerate at least 6 hours or overnight.
  6. Remove sides of springform pan. Top with fresh berries; slice and serve.

Nutrition Facts

1 slice: 351 calories, 25g fat (15g saturated fat), 43mg cholesterol, 244mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 4g protein.

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 has the right balance of tangy and sweet and it's beautiful topped with fresh berries. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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