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Vegan Cheesecake
Vegan Cheesecake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in this luscious vegan New York-style cheesecake - rich, creamy, and decadent with simple ingredients and easy instructions.
Ingredients:
  • For the crust
  • 1 1/2 cups graham cracker crumbs, about 10 whole crackers
  • 1/3 cup vegan butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • For the filling
  • 2 (8-ounce) packages Tofutti cream cheese, room temperature
  • 1 cup coconut cream
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon lemon juice
  • Optional toppings
  • Fresh fruit, like raspberries or strawberries
  • Berry jam
  • Coconut whipped cream
  • Powdered sugar
Instructions:
  • Preheat the oven to 350°F while you lightly grease the sides of a 9 or 10-inch springform pan with vegan butter or oil, and line the bottom with a circular piece of parchment paper.
  • To make the crust, combine graham cracker crumbs, melted vegan butter, sugar, cinnamon, and salt in a medium bowl. Mix until well combined. Press the mixture firmly and evenly into the bottom of a springform pan, leaving a one-inch edge along the sides.
  • Prepare the filling: In a large bowl, mix softened cream cheese until smooth using an electric mixer for 30 seconds to 1 minute. Combine with coconut cream and sugar until smooth. Stir in cornstarch, melted coconut oil, lemon juice, and vanilla, beating for about 1 minute until creamy, scraping down the sides as needed.
  • Prepare the cheesecake: Pour the creamy filling into the crust and gently tap the pan on the counter to eliminate any air bubbles. Bake until the edges are golden, and the center is slightly jiggly, for 45 to 55 minutes. The cheesecake will firm up in the fridge, so cool on a rack for 20 minutes, then chill in the fridge for at least 5 hours, or overnight for best results.
  • To serve: Gently glide a knife along the edge of the cheesecake to release it from the springform pan. Garnish with coconut cream and fresh fruit or jam, as desired. Enjoy! Store covered in the fridge for up to 5 days in plastic wrap or an airtight container. If you loved the recipe, feel free to show your support by leaving us stars and a comment!

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