Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender!
With over 150 5-star ratings, this has become one of my most popular recipes. Since creating this recipe, I have also made a Vegan Pumpkin Cheesecake and Vegan Chocolate Cheesecake that I think you’ll love!
Meet the vegan cheesecake of your dreams. Seriously, I was blown away by how delicious this turned out! No one would guess this cheesecake is vegan. It’s smooth, rich and creamy but also light in texture.
It took me SEVERAL attempts to get this recipe exactly like I wanted, and I finally achieved success! It reminds me of New York style cheesecake, and no one ever guesses it’s vegan.
What makes this vegan cheesecake the best?
- The texture and flavor is incredible – Truly. This is the cheesecake that tastes like the original, but better. Often when I buy a slice of cheesecake, it’s disappointing, but not this one!
- Nut free – A win if you have nut allergies! Many recipes call for nuts, but this vegan cheesecake is nut free.
- Easy to make – Putting this cheesecake together could not be easier. The hardest part is waiting for it to chill before you can dig in!
- No high powered blender needed – That’s right, unlike cashew based cheesecake recipes, you only need an electric hand mixer (or stand mixer). No fancy blender needed.
What’s in vegan cheesecake?
- Graham crackers – For the crust. To keep it vegan, use honey free graham crackers. You can also use Oreo cookies.
- Melted vegan butter or coconut oil – Also for the crust.
- Sugar – For the crust and the cheesecake filling.
- Vegan Cream Cheese – This is the key ingredient! I ONLY recommend using Tofutti cream cheese, as it provides consistent results. Other brands may work, but definitely not Violife or Trader Joe’s. Luckily Tofutti brand tends to be the least expensive and easiest to find.
- Coconut Cream– For the cheesecake filling. You need canned coconut cream, or you can use canned full fat coconut milk and only use the thick white part (you will need a few cans to get enough cream).
- Cornstarch – This helps thicken the cheesecake and makes it set up properly. Do not omit. Arrowroot or tapioca starch might work, but I haven’t tried it.
- Vanilla Extract – For flavor.
- Lemon Juice – Fresh is best, this adds to the tangy flavor.
How to make vegan cheesecake
Find the complete recipe with measurements in the recipe card below.
Prepare a 9-inch springform pan by wrapping the bottom and sides with aluminum foil. Make the crust with vegan graham crackers, melted butter or coconut oil and sugar. Simply mix them together in a bowl.
Press the crust mixture into the pan, firmly and evenly, coming up the sides just a little. Most graham crackers have honey, but Nabisco graham crackers do not. If you can’t find those, you can use vegan gingersnap cookies, Oreos or another similar vegan cookie/biscuit.
Make the cheesecake filling. First, beat the vegan cream cheese until smooth. Then, add the rest of the filling ingredients (coconut cream, sugar, cornstarch, vanilla, and lemon juice), and beat until very smooth.
Pour the smooth filling over the crust and spread it evenly.
Yes, I know it’s a LOT of vegan cream cheese, but this makes a large cheesecake! You will have 12 good sized slices. It’s perfect for holiday get togethers or birthday parties. If you’d like, you can cut the cheesecake filling ingredients in half, and bake it in a regular 9 inch pie pan instead.
Bake for 50 minutes, turn off the heat and let sit in the oven without opening the door for another 10 minutes. It will look jiggly and undercooked in the middle, but don’t worry. It will firm up perfectly after cooling.
Chill in the fridge for at least 8 hours, preferably overnight. It will be soft if you try to serve it too soon. The texture is the most firm and perfect after about 24 hours, so plan ahead if you can.
Frequently Asked Questions
Run a large, sharp knife under hot water, wipe dry with a clean towel, and then slice. Repeat with each slice for very clean cut pieces of cheesecake.
No, cheesecake is not usually vegan because it’s made with dairy and often eggs. My recipe is 100% vegan and dairy free, of course!
This recipe cannot be made without vegan cream cheese, and homemade versions do not usually work. I do have a version without cream cheese here: Baked Cashew Cheesecake.
You can, yes! Simply cut all the ingredients in half, use a 9 inch pie pan and bake for 40 minutes instead of 50.
Yes, it can be frozen. Let it chill for at least 8 hours in the refrigerator before wrapping well and moving to the freezer. Or simply freeze slices to easy grab and go desserts.
It will keep for up to 7 days in the refrigerator.
Gluten free vegan cheesecake
Substitute gluten free graham crackers or Oreos to make the cheesecake both gluten free and vegan.
Optional cheesecake toppings
Serve plain, with fresh berries or one of these:
- Vegan Caramel Sauce
- Vegan Lemon Curd
- Vegan Salted Caramel
- Vegan Chocolate Ganache
- Strawberry Sauce (recipe included below)
- Vegan Whipped Cream
More vegan cheesecake recipes
- Vegan Strawberry Cheesecake
- Vegan Oreo Cheesecake
- No Bake Mini Cheesecakes
- No Bake Layered Vegan Raspberry Cheesecake
- Oreo Mug Cheesecake
The Best Vegan Cheesecake
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 See notes, do NOT use Trader Joe's!
- (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 to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.
For the crust
- In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.
For the filling
- In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
- Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
- Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.
To bake
- Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.
- Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.
Optional fresh strawberry sauce
- In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.
- Storing: Leftover cheesecake will keep for up to 7 days in the refrigerator. It can also be frozen.
Video
Notes
- Graham Crackers – Most graham crackers have honey, but Nabisco brand is vegan if you can find it or order it online. If not, you can also use vegan gingersnap cookies, Oreos or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
- Cream Cheese – I prefer Tofutti brand vegan cream cheese here, it’s the only brand I’ve had consistent results with. Trader Joe’s brand no longer works either, as they changed the formula. I would not recommend Daiya brand as it doesn’t turn out well for some reason. Violife also does NOT work here, so don’t try it! Some people have reported success with Kite Hill brand.
- If you can not find canned coconut cream, you can use 1 can of full fat coconut milk, just don’t use the light coconut milk. Plant based yogurt also works pretty well for a coconut free option.
- If you don’t have a springform pan, or want a smaller cheesecake, you can cut the cheesecake filling ingredients in half and use a regular 9-inch pie pan instead. It will still need about 40 minutes to bake.
- Additional toppings/flavors: Vegan Caramel Sauce, Vegan Chocolate Ganache or Vegan Whipped Cream.
Nutrition
*This recipe was originally posted October 2018 and has been republished with new photos and simplified recipe process. I’m always working on improving my recipes and website. Thank you!
I decided to try this recipe for a friend who has become lactose intolerant and really misses cheesecake! It was a hit, but I couldn’t help noticing that the texture was more like a creme brulee than a cheesecake, so I think if I try it again I will skip the crust, put the “filling” in ramekins to cook, then torch some sugar on top when ready to serve.
Every time I search for a vegan cheesecake recipe, i come across yours and i really want to make it. Unfortunately, here in Canada, I cannot find Tofutti cream cheese anywhere. There’s actually barely any options here. Can I make a cashew cream cheese to sub it or better yet, do you have a tofutti cream cheese dupe i can use? I will be the happiest person on earth if you say yes
Do you have any options for vegan cream cheese where you are? Kite Hill brand works quite well. But maybe if you let me know what brands are available to you I can help figure out if they might work well! You might be able to make this with my Vegan Cream Cheese or Tofu Cream Cheese. I haven’t tested it yet but maybe I will soon to see how it goes.
Thank you so much for this incredible recipe, Nora! My family and I have enjoyed it for years! My husband requested it as his birthday cake, and I’m wondering if I can make the filling in our Vitamix. Do you think it would turn out as well as when it’s made with a hand mixer? Thanks so much for your feedback.
I think the Vitamix will work just fine for the filling, just don’t over mix and warm it up too much. I’ve never tried it myself, but it should work well. I’m so happy you’ve been enjoying this recipe for years! It’s our “special occasion” dessert, and I make it every year for my husband’s birthday cause it’s his favorite. 🙂
Ive been making this recipe for years. I make my own variations with pumpkin or fruit. I add coconut flakes and pecans to the crust.
I have used Violife as a last ditch effort and if you cook it a bit longer then dont eat it until the next day, its actually quite delicious albeit a bit gelatinous.
Tofutti is hard to find here but I finally found it today and am making it again. This is a family favourite around here.
Do you think I could replace coconut cream with flora plant cream?
I haven’t tried it so I’m not sure. The cheesecake probably won’t be as firm without the coconut cream.
After 50 min + 10 it’s still very jiggly. Should I bake longer?
No, it’s normal for it to be jiggly after baking. It will firm up as it cools. I hope you enjoy the cheesecake!
I was wondering if you had any experience with the Philadelphia plant based cream cheese for this recipe. Thanks!
I’m quite sure that one does NOT work; it just melts. Sorry, I wish it did!
The Philadelphia plant based cream cheese worked for me. I followed the directions exactly.
Hi Nora,
I just want to understand that if tofutti cream cheese isn’t available in a country , Then what’s the best thing that can be done without compromising on the taste and texture.Also if you can suggest best gluten free flour for all your vegan cakes recipe,that’ll be great.
Thanks
Hi there, I’m sorry, I just don’t have access to the vegan cream cheeses in other countries, so I can’t give you an exact replacement. I can say that if a vegan cream cheese just melts when you say, spread it on a warm bagel, it probably won’t work for baked cheesecake. If you have something that might work and isn’t totally coconut oil based (which usually means it melts into oil when warm), you can try it. Another option is to make something like my Cashew Cheesecake, no vegan cream cheese required. I prefer Better Batter for gluten free baking, but I’ve had good luck with King Arthur Measure for Measure and Bob’s Red Mill 1:1.
I understand why Violife and others can’t be substituted here, but Tofutti has such a distinct flavor that I have always hated and that I suspect carnists will dislike as well. Is there really no other option? Also, made this as instructed and wish the note about store bought pie crusts was mentioned in the recipe itself, not just the notes!
Hi Sam. You can do some testing and see what works for you, but I have tested it with several brands of vegan cream cheese, and Tofutti consistently delivers results. I also do not like the flavor of it by itself, but I cannot detect the taste in the finished cheesecake, not at all. I’ve served this cheesecake to all kinds of eaters, and everyone loves it and can not believe it’s vegan. I have heard that a few other brands work – Kite Hill, maybe Miyoko’s as well. If you don’t want a cheesecake with store bought vegan cream cheese, you could try my Cashew Cheesecake instead. I’m not sure what you are referring to with the crust and the notes? That you can use graham crackers or a similar cookie? I can’t find what you’re referring to.
Did you add a water bath? Why wrap springform in foil if no water bath?
I wrap the springform in foil because if you don’t, oil will seep out and cause smoke in your oven. It’s important to wrap it in foil for this recipe. But no, a water bath is not necessary here.