Vegan Cheesecake (No tofu or cashews!)

This baked vegan cheesecake is made without cashews, nuts, and without tofu, but you’d never tell- It’s so rich, thick, and creamy! No fancy kitchen mixers needed. 

vegan cheesecake

It’s no secret that I love cheesecake. Although up until now, they’ve been of the no bake variety. We’ve had the classic no bake cheesecake and the chocolate version, but now? We have, what I consider, the BEST Vegan Cheesecake.

No seriously, I dare you to find a better baked cheesecake out there, especially one with such a simple ingredient list! Unlike many vegan desserts, this cheesecake is made with no dairy, no nuts, and definitely no tofu.

It’s thick, creamy, and rich, without being heavy at all. This vegan cheesecake recipe was actually inspired by the Cheesecake Factory’s New York Style cheesecake, which has the most delicious flavor (and also was the only vegan option available there!).

Not only is this cheesecake vegan, but it can easily be made gluten free and sugar free.

I made my non-vegan friends try it out, and no one could tell- it tastes like the real deal! 

vegan cheesecake no tofu

How to make a vegan cheesecake

The Ingredients

  • Dairy free cream cheese– Use a good quality vegan cream cheese, preferably one with minimal or no added water in it. This will ensure the cheesecake remains creamy once it has been baked. You want your cream cheese to be softened. 
  • Sugar– Either white sugar or unrefined white sugar is best. You can try to keep it sugar-free, by using erythritol or monk fruit sweetener. 
  • Corn starch– Allows the cheesecake to remain intact, and holds it all together. You can also use arrowroot starch. 
  • Dairy Free milk– I used unsweetened almond milk, but you can also use oat milk, coconut milk, etc. 
  • Lemon Juice– Reacts with the cream cheese and sugar to give the cheesecake a slight tang. You won’t taste the lemon at all. 
  • Vanilla Extract– Always add it to my baking! 
  • Pie Crust– Use your favorite homemade or store-bought 8-inch pie crust. I made a simple vegan graham cracker crust, but any will work. 

The Instructions

Start by preparing your pie crust, or using a store bought crust. Next, prepare your cheesecake filling mixture. Using an electric mixer, beat together the cream cheese with sugar until smooth and creamy. Now, add the milk, cornstarch, lemon juice, and vanilla extract. Continue beating on low, until combined, before turning it up and beating on high, until smooth and creamy. Be sure to regularly scrape down the sides. Transfer the cheesecake filling into the pie crust and spread out the top, using a rubber spatula. Bake the cheesecake for 40-45 minutes. Once cooked, remove from the oven and let cool in the cake pan completely. Once cool, place in the refrigerator for at least 4 hours, or overnight. 

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How to make a vegan graham cracker pie crust

As mentioned before, any pie crust will work. As I want the cheesecake to be the center of attention, I used the simple graham cracker crust.

To make– 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 1/3 cup vegan butter, 1/2 teaspoon cinnamon.

In a large mixing bowl, add your ingredients and mix well, until combined. Transfer to an 8-inch pie plate. Refrigerate while you prepare the cheesecake mixture.

Cheesecake Tips

  • If you use a store bought crust, be sure it is vegan friendly and made without eggs. Also be sure it has no nuts, to keep it nut free.
  • You must regularly scrape down the sides of the mixing bowl when blending the cheesecake mixture. Sometimes, the cornstarch can stick to the sides, which will cause the filling to be less stable. Remember, the cornstarch is what thickens the cheesecake. 
  • If possible, refrigerate your cheesecake overnight. This gives it the best firm texture, especially when it comes to slicing the cheesecake.
  • To slice the cheesecake, use a slightly wet and extra sharp knife. 
  • While perfect on its own, feel free to dress up the cheesecake with fresh berries, whipped cream, or even serve it with some ice cream.
  • For a gluten free cheesecake, swap out the cornstarch or tapioca starch or arrowroot starch. 
  • For a sugar free cheesecake, replace the sugar with a sugar free alternative, like erythritol. 

Storing and Freezing Tips

  • To store: Store leftover cheesecake in the refrigerator, either in a sealable container or covered with plastic wrap. Refrigerated cheesecake will keep well for up to 7 days. 
  • To freeze: Freeze individual slices of cheesecake in a freezer friendly container. They will freeze well for up to 6 months. 

best vegan cheesecake

More Vegan Desserts to make

dairy free cheesecake

Vegan Cheesecake (No tofu or nuts!)

This vegan cheesecake is truly the best vegan cheesecake recipe you'll ever make- No nuts, no dairy and no tofu needed, but it's so thick, rich and ultra creamy. Easy and simple ingredients and no fancy gadgets needed- It's easily made gluten free.
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Slices
Calories: 180kcal
Author: Arman

Ingredients

  • 1 8-inch pie crust Homemade or store bought * See notes
  • 16 oz vegan cream cheese room temperature ** See notes
  • 2/3 cup sugar *** See notes
  • 2 tbsp cornstarch can use tapioca starch or arrowroot starch
  • 3 tbsp milk of choice I used almond milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

  • Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
    cheesecake crust
  • In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
    cheesecake filling
  • Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
    dairy free cheesecake
  • Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.

Notes

* I used a simple vegan graham cracker crust. See the post for ingredients and instructions. 
** Use a good quality vegan cream cheese like Tofutti or So delicious. 
*** White sugar or uncut sugar. To keep it sugar free, use erythritol or monk fruit sweetener. 

Nutrition

Serving: 1Slice | Calories: 180kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Sodium: 127mg | Potassium: 52mg | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg | NET CARBS: 14g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Desserts Gluten Free Muffins and Cakes recipe Vegan

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    Comments

    7 thoughts on “Vegan Cheesecake (No tofu or cashews!)

    1. I don’t need it to be vegan – Would you modify the recipe at all to use regular dairy fat free cream cheese? Looks delicious 😋

    2. Is there a substitute for vegan cream cheese that can be used for this recipe, like silken tofu for example? And would there be any other changes if substituted?

    3. So how can you make this with no cashew or tofu? Sorry this confuses me since the cream cheese is either made from tofu or cashews? Is there a brand that does not make it with these because I can’t find it.

    4. 5 stars
      I made this cheesecake twice and it turns out perfect. It tastes really good and has a great consistency. I love that it does not crack on top. I am not vegan, but I would eat this cheesecake instead of a regular one.

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