Get ready to fall in love at first bite with The Best Vegan Cheesecake! This creamy, dreamy dessert is everything you crave in a classic cheesecake, but 100% plant-based and surprisingly easy, with all the rich, tangy flavor you expect from the real deal.
Why You’ll Love This Recipe
- Unbelievably Creamy: Thanks to vegan cream cheese and coconut cream, this cheesecake is lush and velvety without being heavy.
- Easily Customizable: From the crust to the toppings, you can make The Best Vegan Cheesecake your own with your favorite flavors and add-ins.
- Show-Stopping Yet Simple: Don’t let the elegant look fool you—every step is totally doable, even for beginner bakers!
- 100% Make-Ahead Friendly: This cheesecake needs time to chill, so you can prep ahead and wow your guests (or yourself!) with zero last-minute stress.
Ingredients You’ll Need
The magic of The Best Vegan Cheesecake is how it turns a handful of everyday vegan ingredients into pure bliss. Each component brings something special—flavor, texture, or that signature creamy tang—so don’t skip a thing!
- Vegan graham cracker crumbs: The classic cheesecake base—choose a vegan-friendly brand (like Nabisco) or swap for gingersnaps or Oreos for fun flavor twists!
- Melted vegan butter or coconut oil: This binds your crust and gives it a rich, buttery taste. Either option works, so use your favorite.
- Granulated sugar: A touch of sweetness in both the crust and filling, balancing the tanginess of the cream cheese.
- Tofutti vegan cream cheese: Tried, true, and totally reliable for perfect texture every single time—avoid alternative brands for the best results.
- Coconut cream: For extra silkiness and richness, coconut cream blends seamlessly while keeping things dairy-free. Full-fat coconut milk is a great stand-in, too.
- Cornstarch: This clever thickener holds your cheesecake together and gives it that classic, slightly firm texture.
- Pure vanilla extract: A splash of vanilla deepens the flavor and completes that beloved cheesecake profile.
- Lemon juice: A must for brightness and a gentle tang—freshly squeezed is always best!
- Fresh strawberries, sugar, and lemon zest (optional): These transform into a vibrant, sweet-tart topping that turns each slice into a showstopper.
Variations
The Best Vegan Cheesecake is all about freedom—tweak the components to fit your mood, ingredient stash, or dietary needs. Here are a few easy ways to customize your creation!
- Cookie Crust Swap: Use vegan gingersnaps, Oreos, or any crisp cookie you love instead of graham crackers for a fun twist on flavor and texture.
- Nut-Free Version: Skip nut-containing cookies and stick with safe, store-bought vegan graham crackers (just check your labels!).
- Coconut-Free: Sub full-fat plant-based yogurt for coconut cream for a coconut-free, tangy, and creamy filling.
- Chocolate Lovers’ Dream: Add vegan chocolate ganache or chocolate cookie crust—and don’t forget chocolate shavings on top!
- Mini Cheesecakes: Halve the recipe and use a muffin tin lined with cupcake papers for adorable, single-serve cheesecakes.
How to Make The Best Vegan Cheesecake
Step 1: Prepare Your Pan
Preheat the oven to 350°F and get out your trusty 9-inch springform pan. For a truly mess-free release, wrap the pan with one or two layers of aluminum foil (bottom and sides), add a parchment circle to the base, and spritz lightly with oil. This helps prevent leaks and sticking—worth the tiny extra effort!
Step 2: Make the Crust
In a medium bowl, mix together your vegan graham cracker crumbs, melted vegan butter (or coconut oil), and a bit of sugar. Stir until the texture resembles damp sand, then press the mixture into the bottom of your pan, working it up the sides just a bit. Firm pressure makes for a sturdy, crunchy crust!
Step 3: Prepare the Filling
Beat the Tofutti vegan cream cheese in an electric mixer until smooth and fluffy—this takes just about a minute. Add the coconut cream, sugar, cornstarch, vanilla, and fresh lemon juice, and beat again, scraping the bowl as needed, until the mixture is completely smooth and luscious with no lumps in sight.
Step 4: Fill & Bake
Pour the creamy filling into your prepared crust and smooth out the surface. Place the cheesecake in the oven and bake for 50 minutes—no peeking! When time’s up, switch off the oven but let the cheesecake rest inside for another 10 minutes. The center will still look wobbly, but that’s how The Best Vegan Cheesecake gets its luxuriously silky bite.
Step 5: Chill Completely
Let the cheesecake cool at room temperature for about 15 minutes, then slide it into the fridge. Patience pays off here—it needs at least 4 hours, but overnight is even better, to set fully and develop that classic dense-yet-creamy texture.
Step 6: Make the Strawberry Sauce (Optional)
In a food processor, blitz most of the strawberries, sugar, and lemon zest into a smooth sauce. Stir in the reserved strawberry slices, then chill for at least an hour. Spoon this gorgeous sauce over each slice for a bright, fresh finish!
Pro Tips for Making The Best Vegan Cheesecake
- Choose the Right Cream Cheese: Tofutti brand is the secret—other vegan brands may affect texture or firmness, so don’t swap unless you’re feeling adventurous!
- Cool Gradually: Letting the cheesecake rest in the turned-off oven and then cooling fully in the fridge prevents cracks and gives you that ultra-creamy bite.
- Don’t Skip the Foil Wrap: Wrapping your springform pan with foil keeps water out and makes serving a breeze (especially if you plan on using a water bath).
- Perfectly Pressed Crust: Press the crust firmly, especially at the edges—this helps avoid crumbling and makes every slice picture-perfect!
How to Serve The Best Vegan Cheesecake
Garnishes
Take your cheesecake to the next level with creative garnishes! Fresh strawberry sauce is a classic, but you can also drizzle on vegan caramel, pile on fresh fruit, a dusting of powdered sugar, or a cloud of vegan whipped cream. Each slice gets even more enticing with a pop of color and flavor.
Side Dishes
Since The Best Vegan Cheesecake is so decadently creamy, it pairs beautifully with bright, simple sides—think fresh berries, a tangy fruit salad, or even a tiny scoop of vegan sorbet to cut the richness. If you’re serving at a party, a platter of crisp cookies or biscotti alongside is always a hit!
Creative Ways to Present
For special occasions, use a mix of whole berries and edible flowers for a wow-worthy centerpiece. Make mini cheesecakes in a muffin tin for perfect grab-and-go treats, or slice and layer with compote in jars for adorable “cheesecake parfaits.” This beauty shines at birthdays, brunches, or weeknight treats alike!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store The Best Vegan Cheesecake tightly covered in the refrigerator for up to 7 days—just know that it’s so delicious, it’s likely to disappear long before that.
Freezing
Cheesecake freezes like a dream. Slice into individual portions, wrap each tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge for a ready-to-serve treat at a moment’s notice.
Reheating
There’s no need to reheat—The Best Vegan Cheesecake is meant to be enjoyed cold or at cool room temperature, straight from the fridge. If it’s been frozen, just thaw in the refrigerator overnight and slice as usual.
FAQs
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Can I use a different brand of vegan cream cheese?
For the most consistent and creamy results, Tofutti is highly recommended for The Best Vegan Cheesecake. Other brands may vary in water content or texture and could affect setting—but if you’re feeling adventurous and don’t mind a little risk, Kite Hill may work in a pinch (though results can vary).
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What can I use instead of coconut cream?
If you prefer to skip coconut, swap in a full-fat plant-based yogurt (like an unsweetened cashew or almond yogurt) or use full-fat coconut milk (not light) in equal measure. This keeps the cheesecake silky without overpowering coconut flavor.
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Do I need a springform pan for this recipe?
A springform pan makes things super easy, but if you don’t have one, use a regular 9-inch pie pan and halve the recipe for a thinner cheesecake. Baking time may be slightly less, so keep an eye out after 40 minutes.
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Can I make The Best Vegan Cheesecake ahead of time?
Absolutely! This dessert actually tastes best made a day ahead, giving it plenty of time to chill and set in the fridge, so you can serve perfect, creamy slices without any stress.
Final Thoughts
If you’ve been searching for the ultimate dairy-free treat, you simply have to try The Best Vegan Cheesecake. It’s a little bit magical—easy to make, endlessly customizable, and truly loved by vegans and non-vegans alike. Don’t be surprised if everyone asks for the recipe!
Print
The Best Vegan Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Indulge in the creamy, dreamy goodness of The Best Vegan Cheesecake! This delectable dessert features a buttery graham cracker crust and a luscious, velvety filling that’s dairy-free and utterly delicious. Top it off with a fresh strawberry sauce for the perfect finish!
Ingredients
For the crust
- 1 1/2 cups vegan graham cracker crumbs
- 5 tablespoons melted vegan butter or coconut oil
- 1/4 cup granulated sugar
For the filling
- 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese
- (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: Preheat the oven to 350 degrees F. Wrap a 9-inch springform pan with aluminum foil and parchment paper.
- Prepare the crust: Mix crust ingredients, press into pan, and set aside.
- Make the filling: Beat cream cheese until smooth, add remaining filling ingredients, mix until smooth, and pour over crust.
- Bake: Bake for 50 minutes without opening the oven door. Let it sit in the oven for 10 more minutes.
- Cool and chill: Cool at room temperature, then refrigerate for at least 4 hours.
- Optional strawberry sauce: Blend strawberries, sugar, and lemon zest. Chill before serving.
- Serve: Slice and enjoy with optional toppings.
Notes
- Graham Crackers – Look for vegan graham crackers like Nabisco or use vegan gingersnaps or Oreos.
- Cream Cheese – Tofutti brand recommended; avoid Trader Joe’s or Daiya.
- Coconut Cream – Substitute with full-fat coconut milk or plant-based yogurt.
- Springform Pan – Use a 9-inch pie pan for smaller cheesecake.
- Additional Toppings – Try Vegan Caramel Sauce, Chocolate Ganache, or Whipped Cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
