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The Best Vegan Cheesecake Recipe

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4 from 61 reviews

This delicious vegan cheesecake features a creamy, smooth filling made with Tofutti vegan cream cheese and coconut cream, set on a crunchy vegan graham cracker crust. Baked to perfection and topped with a fresh strawberry sauce, it offers a perfect dairy-free dessert option that's both indulgent and refreshing.

Ingredients

Crust

  • 1 1/2 cups vegan graham cracker crumbs*
  • 5 tablespoons melted vegan butter (or coconut oil)
  • 1/4 cup granulated sugar

Filling

  • 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese (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)

Fresh Strawberry Sauce (Optional)

  • 1 1/4 cups fresh strawberries, hulled and sliced
  • 1/4 cup fresh strawberries, hulled and sliced (reserved)
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest (from 1 small lemon)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Wrap a 9-inch springform pan with 1 to 2 layers of aluminum foil covering the bottom and sides to prevent leaks. Cut a parchment paper circle for the pan bottom and lightly spray it with oil.
  2. Make the Crust: In a medium bowl, combine vegan graham cracker crumbs, melted vegan butter (or coconut oil), and 1/4 cup granulated sugar. Stir well to mix, then press firmly and evenly into the bottom and slightly up the sides of the prepared pan. Set aside.
  3. Prepare the Filling: Using an electric mixer with a whisk attachment or handheld mixer, beat the Tofutti vegan cream cheese until smooth, about 1 minute. Add the coconut cream, 1 1/4 cups sugar, cornstarch, vanilla extract, and lemon juice. Beat continuously until the mixture is completely smooth, scraping down the bowl sides and bottom as needed.
  4. Assemble and Bake: Pour the smooth filling evenly over the prepared crust. Place the pan in the preheated oven and bake for 50 minutes without opening the door. After baking, turn off the oven and let the cheesecake sit inside for an additional 10 minutes. The center will be slightly jiggly but will firm up as it cools.
  5. Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 15 minutes. Then refrigerate it for at least 4 hours, preferably overnight, to set fully before slicing.
  6. Make the Strawberry Sauce (Optional): In a food processor, combine 1 1/4 cups of sliced strawberries, 1/4 cup granulated sugar, and lemon zest. Process until smooth. Toss this sauce with the reserved 1/4 cup sliced strawberries, then chill for at least one hour before serving.
  7. Serve and Store: When ready, slice the chilled cheesecake and serve with the strawberry sauce if desired. Leftover cheesecake can be stored in the refrigerator for up to 7 days or frozen for longer storage.

Notes

  • Use Tofutti vegan cream cheese for best results; avoid Trader Joe's vegan cream cheese as per recipe notes.
  • The slight jiggle in the cheesecake center after baking is intentional and will set during cooling.
  • Wrapping the springform pan with foil prevents leakage during baking.
  • For a richer flavor, use coconut oil instead of vegan butter in the crust if desired.
  • The optional strawberry sauce adds a fresh, tangy complement to the creamy cheesecake.
  • Allowing the cheesecake to chill overnight improves texture and flavor.
  • The cake can be frozen; thaw in the refrigerator before serving.

Find it online: https://recipethrive.com/the-best-vegan-cheesecake-recipe/