This vegan cheesecake is so creamy and delicious, no one would ever guess it’s entirely vegan! And you won’t believe how simple it is to throw together. Top it with fresh strawberries and dairy-free whipped cream for an indulgent vegan dessert.
This plant-based cheesecake taste just like the authentic baked cheesecake that we all know and love. Unreal, huh?
It’s also incredibly easy to make. Just put everything in a blender, give it a little swirl, pour into the prepared graham cracker crust, and bake to perfection!
And there’s no need for a water bath like you would do with a traditional cheesecake. Didn’t I say this is so easy?
This vegan cheesecake is:
- 100% Plant-Based
- Topped with fresh strawberries and vegan whipped cream.
- Way easier than it looks. (Trust me!)
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Vegan Cheesecake
- Make the graham cracker crust. Blend chocolate graham crackers and mix with sugar and melted butter to form the crust. Press into a spring-form pan.
- Make the filling. Blend vegan cream cheese, dairy-free yogurt, coconut milk, lemon juice, vanilla, sugar, cornstarch, and flour.
- Pour the filling into the crust.
- Bake for 15 minutes. Reduce heat and bake for 45 more minutes.
- Allow to set, then refrigerate for 24 hours.
Scroll down for the complete recipe with measurements and detailed ingredients.
Tips & Tricks
Vegan Cream Cheese
There are a variety of great vegan cream cheese brands on the market today. For this recipe, I recommend using the Tofutti whipped cream cheese, if it’s available near you.
The whipped texture makes for a great, fluffy cheesecake. But if that isn’t available, any dairy-free cream cheese will do just fine.
Vegan Graham Crackers
Be sure to check the label on your graham crackers, as many brands contain honey. Since I wanted a chocolate crust, I actually improvised and used these chocolate “bunny grahams”.
Of course, original flavored graham crackers work fine as well. These classic Nabisco graham crackers are vegan and widely available.
Use a Spring-Form Pan
It’s best to use a spring-form pan for making cheesecake, because it allows the delicate cheesecake to be easily removed.
I use a simple 8″ spring-form pan like this one.
Let the Crust Set
After pressing your graham cracker crust into the spring-form pan, be sure to place it in the fridge (or freezer) to set while you prepare the filling. This will help ensure the crust holds together well.
How to Avoid Cheesecake Cracking
Cheesecake cracks are caused when the cheesecake gets too dry. The cheesecake starts to cool, it contracts, and the edges get stuck to the pan.
A trick to avoid cracking your cheesecake is this two-stage baking.
- Step One: Bake the cheesecake in a 400°F oven for 15 minutes.
- Step Two: Turn the oven temperature down to 325°F and bake for an additional 45 minutes.
- Step Three: Turn off the oven, but leave the cheesecake to sit in the oven for 20 minutes, undisturbed.
And always let the cheesecake cool fully to room temperature before putting it in the fridge. When it’s cooled, cover the vegan cheesecake with waxed paper or foil and let it chill for 24 hours before serving.
And don’t worry – if it cracks, it will still taste just as good. 😉
Change the Cookie Crust
As an alternative to the graham cracker crust, try making your own cookie crust with your favorite vegan cookies. Gingersnaps are a great one to try!
Mix and Match the Toppings
I topped my vegan cheesecake with fresh strawberries and dairy-free whipped cream. But you can get as creative as you like!
Here are some fun ideas for topping your plant-based cheesecake:
- Top with any kind of berries – try blueberries, blackberries, or raspberries.
- Add a dollop of homemade lemon curd.
- Layer on some chocolate ganache (like the one used in this vegan chocolate cake).
- Drizzle on a creamy caramel sauce.
- Sprinkle on jelly beans, sprinkles, or your favorite candy for a kid-friendly treat. (I like these vegan jelly beans.)
- Spike it with this homemade vegan brandy butterscotch sauce.
FAQs about Vegan Cheesecake
Yes, you can freeze the cheesecake for up to a month. Although, I believe it tastes best when freshly made.
It will stay fresh for 4-5 days in the refrigerator.
Depending on the brand, vegan cream cheese can be made from tofu, soy, vegetable oils, or dairy-free milk products.
You should use a spring-form pan for making cheesecake, because it allows the cheesecake to be easily removed without breaking.
You can use a cake pan or pie plate of similar size. Line the pan with foil or parchment paper first, and use that to gently lift the cake out when it’s done.
More Cheesecake Recipes
If you love this recipe, you’ll want to check out these other delicious cheesecake recipes:
- Strawberry Cheesecake Parfaits
- No Bake Strawberry Cheesecake Bites
- White Chocolate Strawberry Cheesecake
- Raspberry Cheesecake Brownies
- Instant Pot Amaretto Cheesecake
Or check out our full collection of vegan desserts!
And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!
Easy Vegan Cheesecake
FOR THE FILLING
FOR THE CRUST:
- strawberries fresh
- dairy-free whipped cream
- Parchment paper
- Preheat oven to 400 degrees Fahrenheit.
TO MAKE THE CRUST:
- Line the bottom of an 8 inch springform pan with parchment paper, and set aside.
- In a blender or food processor, place the graham crackers, and blend until the crackers are fine crumbs.
- Pour the graham cracker crumbs into a bowl, and add the sugar, and melted butter. Mix until well combined.
- Press the graham cracker crust into the bottom of the spring-form pan, and smooth evenly with the back of a spoon. Place in freezer to chill.
TO MAKE THE FILLING
- In a blender or food processor, mix the softened vegan cream cheese, until smooth and fluffy.
- Add the dairy-free yogurt, coconut milk, lemon juice, vanilla, sugar, corn starch, and flour, and blend until smooth and creamy.
- Remove the crust from the freezer, and pour the cheesecake mixture into the crust.
- Place the cheesecake in the oven, at 400 degrees F for 15 minutes.
- Turn the oven heat down to 325 degrees F, and bake an additional 45 minutes. Don't open the oven door!
- Turn off the oven, and let the cheesecake sit in the oven for 20 minutes, then remove the cheesecake to a wire rack to cool, for about an hour.
- Cover the cheesecake with waxed paper and foil, and place in the refrigerator overnight. This allows the cheesecake to set.
- When ready to serve, remove the outer ring from the Spring Form pan, and cut cheesecake into slices. Serve topped with strawberries and dairy-free whipped cream.