What is the best vegan cheese for cheesecake?

For this vegan cheesecake recipe , the most reliable option is Tofutti vegan cream cheese . It bakes well and gives a smooth, rich texture. Other brands like Violife or Trader Joe’s tend to result in poor texture or a runny filling.

How to make vegan cheesecake at home?

This vegan cheesecake recipe is simple: Make a crust with vegan graham crackers and melted vegan butter. Beat vegan cream cheese with coconut cream, sugar, cornstarch, vanilla, and lemon juice. Pour into a pan, bake for 50 minutes, chill overnight—and enjoy!

What is a vegan substitute for cream cheese in cheesecake?

While Tofutti vegan cream cheese is preferred, you can experiment with Kite Hill or homemade cashew cream for raw or no-bake versions. Just note: not all brands hold up during baking.

What is a vegan substitute for eggs in cheesecake?

This vegan cheesecake recipe uses cornstarch instead of eggs to help the filling set. You can also use arrowroot or tapioca starch in similar recipes.

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

Name: Vegan Cheesecake Recipe – The Best Easy & Creamy Plant-Based Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 9 h 10 min
Cuisine: American
Ingredients: Crust:; 1 1/2 cups vegan graham cracker crumbs; 5 tbsp melted vegan butter or coconut oil; 1/4 cup granulated sugar; Filling:; 32 oz Tofutti vegan cream cheese (4 8-ounce packages); 1 can (13.5 oz) coconut cream; 1 1/4 cups granulated sugar; 4 tbsp cornstarch; 2 tsp pure vanilla extract; 3 tbsp lemon juice; Optional Strawberry Sauce:; 1 1/2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tsp lemon zest

Description

Learn how to make the best vegan cheesecake ever! Light, creamy, and smooth with no dairy or nuts. Easy to make, no high-powered blender needed, and perfect for any celebration!

Ingredients

Scale

Crust:
1 1/2 cups vegan graham cracker crumbs
5 tbsp melted vegan butter or coconut oil
1/4 cup granulated sugar
Filling:
32 oz Tofutti vegan cream cheese (4 8-ounce packages)
1 can (13.5 oz) coconut cream
1 1/4 cups granulated sugar
4 tbsp cornstarch
2 tsp pure vanilla extract
3 tbsp lemon juice
Optional Strawberry Sauce:
1 1/2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tsp lemon zest

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Instructions

Preheat oven to 350°F. Wrap a 9-inch springform pan with foil and line the bottom with parchment paper. Lightly spray with oil.
Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture into pan evenly and slightly up the sides. Set aside.
Make the filling: Beat vegan cream cheese until smooth using a mixer. Add coconut cream, sugar, cornstarch, vanilla, and lemon juice. Beat until completely smooth.
Pour filling over crust and smooth the top evenly.
Bake: Bake for 50 minutes. Do not open the oven door. Turn off heat and let sit in the oven for 10 more minutes.
Cool for 15 minutes, then refrigerate for at least 8 hours or overnight before slicing.
Optional Strawberry Sauce: Blend 1 1/4 cups strawberries with sugar and lemon zest. Mix with remaining strawberries and chill for 1 hour before serving.
Serve chilled with or without topping. Store in the fridge up to 7 days or freeze.

Notes

Use Tofutti cream cheese for best results. Avoid Trader Joe’s, Daiya, and Violife brands. Full-fat coconut cream or plant-based yogurt works as alternatives. For a smaller cheesecake, cut the filling in half and use a 9-inch pie pan. Top with vegan ganache, caramel, or whipped cream if desired.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 551
Sugar: 35g
Sodium: 364mg
Fat: 40g
Saturated Fat: 22g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg