Vegan Cheesecake Recipe – The Best Easy & Creamy Plant-Based Cheesecake

Vegan cheesecake recipe might sound like a modern twist, but for me, it’s rooted in something timeless: simplicity and love. At Recipes Urban, we believe food is more than just a meal—it’s a connection to memories, stories, and the people who shape us.

I’m Sofia, and my journey with cooking started in my grandmother’s kitchen. As a little girl, I watched her create the most comforting desserts using simple ingredients—no fancy gadgets, no rigid rules, just intuition and care. One of those desserts was cheesecake: creamy, rich, and always made with heart.

Years later, I found myself trying overly complicated, Instagram-worthy recipes that looked amazing but never quite worked. That frustration pushed me to return to the kind of cooking I knew was real—honest, uncomplicated, and deeply satisfying. That’s why I created Recipes Urban—to celebrate the recipes that feel like home.

This vegan cheesecake recipe is exactly that. It brings together everything I love: familiar flavors, better-for-you ingredients, and a process that anyone can follow. Whether you’re new to plant-based baking or just looking for a dairy-free dessert that actually delivers, this cheesecake is soft, tangy, smooth, and completely irresistible—no eggs, no dairy, no fuss.

Table Of Contents

Table of Contents

Why You’ll Love This Vegan Cheesecake Recipe

A Vegan Cheesecake Recipe That Tastes Like the Real Thing

If you’ve been searching for a vegan cheesecake recipe that actually lives up to its name, you’ve just found it. This isn’t a makeshift dessert trying to pass for cheesecake—this is the real deal in flavor, texture, and satisfaction. It’s rich yet light, smooth yet sturdy, and most of all, completely dairy- and nut-free.

This vegan cheesecake recipe has been tested again and again to get the texture just right. Inspired by the classic New York-style cheesecake, it uses a combination of Tofutti vegan cream cheese, coconut cream, and a graham cracker crust for that familiar creamy tang and buttery base—without a single animal product.

You won’t need a high-powered blender, cashews, or obscure ingredients. Only a mixer, a handful of pantry basics, and some waiting time while it cools down. The result? A vegan cheesecake recipe that tastes so authentic, no one will believe it’s plant-based.

Who This Vegan Cheesecake Recipe Is For

This vegan cheesecake recipe is a must-try if you’re:

• Vegan or dairy-free and craving classic cheesecake
• Avoiding nuts or allergens found in other vegan desserts
• Hosting a holiday or birthday and need a crowd-pleasing dessert
• Tired of vegan recipes that are too complicated or miss the mark

Whether it’s your first time making cheesecake or your hundredth, this is the vegan cheesecake recipe you’ll come back to again and again.

Ingredients Needed for a Vegan Cheesecake Recipe

Simple, Plant-Based Ingredients with Big Flavor

The beauty of this vegan cheesecake recipe is that it’s made with easy-to-find ingredients—no cashews, no fancy flours, and no need for specialty equipment. Each component plays a key role in creating the rich, creamy, and tangy taste you expect from a classic cheesecake—just without the dairy or eggs.

For the Crust

The base of this vegan cheesecake recipe is a buttery graham cracker crust. You can also use Oreo cookies or gingersnaps for a twist.

• 1½ cups vegan graham cracker crumbs
• 5 tablespoons melted vegan butter or coconut oil
• ¼ cup sugar

Pro tip: Use Nabisco graham crackers—they’re honey-free and vegan. If those aren’t available, try Oreos or another vegan-friendly cookie.

For the Filling

This is where the magic happens. This vegan cheesecake recipe relies on creamy, tangy ingredients to match the flavor and texture of traditional cheesecake.

• 32 oz Tofutti vegan cream cheese (4 x 8 oz packs – highly recommended)
• 1 (13.5 oz) can of coconut cream or the rich, white layer from a can of full-fat coconut milk
• 1¼ cups granulated sugar
• 4 tablespoons cornstarch (for structure and firmness)
• 2 teaspoons vanilla extract
• 3 tablespoons lemon juice (fresh for best results)

Optional Toppings

• Fresh strawberries or fruit sauce
• Vegan caramel or chocolate ganache
• Vegan whipped cream

Ingredient	Purpose	Notes
Vegan cream cheese	Creamy base	Tofutti is best; avoid Trader Joe’s & Violife
Coconut cream	Adds richness and smooth texture	Use only the thick part
Cornstarch	Helps the cheesecake set	Arrowroot may work as a sub
Lemon juice	Adds tang to mimic classic cheesecake	Use fresh for better flavor
Graham cracker crust	Classic, buttery texture	Can sub Oreos or other vegan cookies

This vegan cheesecake recipe comes together with a short ingredient list and delivers full flavor and texture without compromise.

Don’t miss our Vegan Baba Ganoush Recipe if you’re building a full plant-based menu with both savory and sweet options.

How to Make Vegan Cheesecake at Home – Step-by-Step

Making this vegan cheesecake recipe is surprisingly simple. With basic tools and ingredients, you’ll have a rich, creamy dessert ready to chill in under an hour.

1. Prepare the Crust

• Mix 1½ cups vegan graham cracker crumbs, 5 tbsp melted vegan butter, and ¼ cup sugar.
• Press into a lined and greased 9-inch springform pan. Set aside.

2. Make the Filling

• Beat 32 oz Tofutti vegan cream cheese until smooth.
• Add 1¼ cups sugar, 1 can coconut cream, 4 tbsp cornstarch, 2 tsp vanilla, and 3 tbsp lemon juice.
• Beat until creamy and lump-free.

3. Bake and Chill

• Fill the crust with the mixture, smoothing it into an even layer.
• Bake at 350°F (175°C) for 50 minutes, then turn off the oven and let it sit inside for 10 minutes.
• Cool for 15 minutes, then refrigerate for at least 8 hours (overnight is best).

This vegan cheesecake recipe firms up perfectly after chilling and slices like a dream.

Best Vegan Substitutes for Classic Cheesecake Ingredients

Cream Cheese Swap

The key to a great vegan cheesecake recipe is using the right cream cheese. Tofutti vegan cream cheese is the most reliable—it bakes well and delivers that classic tang. Avoid brands like Violife or Trader Joe’s, as they don’t hold up.

Egg Replacement

Instead of eggs, this vegan cheesecake recipe uses cornstarch to thicken and set the filling. It works beautifully and keeps the texture smooth.

Traditional Ingredient	Vegan Swap
Cream cheese	Tofutti vegan cream cheese
Eggs	Cornstarch
Heavy cream	Coconut cream

These simple swaps are what make this vegan cheesecake recipe creamy, stable, and truly satisfying.

Creative Twists to Elevate Your Vegan Cheesecake

One of the best things about this vegan cheesecake? It’s endlessly adaptable. Once you’ve nailed the base, you can get creative with countless flavor additions and toppings.

Tasty Variations to Try:

• Berry Swirl – Blend in a ribbon of fresh strawberry or raspberry purée for a burst of fruit flavor.
• Chocolate Delight – Stir in melted vegan dark chocolate or create a dramatic swirl on top.
• Lemon Zing – Boost the lemon zest and juice for an extra refreshing, citrus-forward version.
• Pumpkin Spice Dream – Add pumpkin purée and a pinch of cinnamon for cozy autumn vibes.
• Peanut Butter Swirl – Mix in smooth natural peanut butter and finish with a sprinkle of crushed peanuts.

Suggested Toppings:

• Drizzle of vegan caramel or rich chocolate ganache
• Fluffy coconut whipped cream
• Fresh fruit slices or a spoonful of berry compote

This versatile vegan cheesecake is ready to be dressed up for special occasions—or simply satisfy your sweet tooth any day of the week.

How to Store, Freeze, and Serve Vegan Cheesecake

How Long Does Vegan Cheesecake Last?

This vegan cheesecake recipe keeps well for up to 7 days in the fridge. Store it in an airtight container or keep it covered in the springform pan.

For longer storage, freeze whole or sliced portions for up to 1 month. Just thaw in the fridge overnight before serving.

Freezing Tips:

• Chill in the fridge first (8+ hours) before freezing
• Wrap slices individually for easy grab-and-go desserts
• Avoid adding toppings before freezing for best texture

Best Way to Serve

Use a sharp knife, rinsed under hot water and wiped clean between each slice, for perfect cuts. Serve chilled, not frozen, and top with fruit, vegan whipped cream, or ganache for a stunning finish.

Storage Method	Duration	Notes
Fridge	Up to 7 days	Best texture after 24 hours
Freezer	Up to 1 month	Wrap well, thaw overnight

This vegan cheesecake recipe is make-ahead friendly and perfect for holidays, birthdays, or any time you want a creamy, plant-based dessert on hand.

Is Vegan Cheesecake Healthy?

A Lighter Take on a Classic

This vegan cheesecake recipe skips heavy cream, eggs, and refined dairy—but keeps the indulgent texture and flavor. While it’s still a dessert, using plant-based ingredients makes it a more mindful choice.

Why It’s a Smarter Option:

• No cholesterol – No eggs or dairy
• Fewer processed ingredients – Clean, simple components
• Nut-free – Allergy-friendly, unlike many raw vegan cheesecakes
• Optional sugar swaps – Use coconut sugar or erythritol if needed

Basic Nutrition (per slice):

• Calories: ~550
• Fat: ~40g
• Sugar: ~35g
• Protein: ~7g

Keep portions moderate, and you’ll get the best of both worlds—satisfying sweetness and better ingredients.

This vegan cheesecake recipe proves that delicious and dairy-free can absolutely go hand in hand.

Solving Common Vegan Cheesecake Woes

Even a dependable vegan cheesecake can occasionally act up. Here’s how to get things back on track quickly:

Issue: The Cheesecake Didn’t Set

Quick Fixes:

• Double-check that you used Tofutti cream cheese and cornstarch—both are essential.
• Let it chill thoroughly—at least 8 hours, but overnight is ideal.
• This isn’t a no-bake dessert—don’t skip the baking step.

Issue: It’s Too Soft or Runny

What to Do:

• Only use full-fat coconut milk or coconut cream—lighter versions won’t hold up.
• Blend the filling until smooth, but stop mixing once the cornstarch is added—overmixing can ruin the structure.

Issue: The Texture Is Grainy

Solution:

• Stick to high-quality vegan cream cheese.
  Some brands like Trader Joe’s or Violife may not give the silky texture you want.
  Tofutti tends to deliver the smoothest results.

Quick Reference Table

Problem	Solution
Not firming up	Chill longer; bake as directed
Too soft/runny	Use full-fat ingredients; mix gently
Grainy texture	Choose the right cream cheese—Tofutti wins

With the right ingredients and a bit of technique, your vegan cheesecake will come out smooth, firm, and delicious every time.

Tools You’ll Need to Make the Perfect Vegan Cheesecake

You only need a few basics to make this vegan cheesecake recipe:

• 9-inch springform pan – Essential for easy release
• Hand or stand mixer – No blender needed
• Mixing bowl + spatula – For combining and smoothing
• Foil + parchment paper – To line and protect your pan

Optional:

• Food processor (for crust)
• Sharp knife + hot water (for clean slicing)

Simple tools, simple steps this vegan cheesecake recipe is as easy as it is indulgent.

Discover even more effortless plant-based recipes and daily kitchen inspiration—follow us on Facebook, dive into our visual guides on Pinterest, and connect with fellow food lovers on Reddit. We’re passionate about simple, delicious vegan cooking, and we can’t wait to share it all with you.

Conclusion

This vegan cheesecake recipe brings everything you love about classic cheesecake—creamy texture, rich flavor, and perfect slices—without dairy, eggs, or nuts. Whether you’re baking for yourself or a crowd, this dessert is a guaranteed hit. Best of all? It’s easy to make, allergy-friendly, and fully plant-based.

With just a few ingredients and simple tools, you can create a show-stopping cheesecake that even non-vegans will rave about. No complicated steps, no fancy equipment—just one truly satisfying slice at a time.

Discover more plant-based recipes like our Vegan Greek Salad to round out your meal with freshness and flavor.

Frequently Asked Questions

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