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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.
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!
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.
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.
More Vegan Desserts to make
Vegan Cheesecake (No tofu or nuts!)
Video
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 tablespoon cornstarch can use tapioca starch or arrowroot starch
- 3 tablespoon milk of choice I used almond milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
- 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.
- Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
- Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Thanks for this delicious recipe! I didn’t think I would ever eat cheesecake since I have to avoid dairy! But So Delicious brand dairy free cream cheese, and this recipe have come together to make it possible, and I am thankful! I didn’t have cornstarch, but since arrowroot starch is listed as an alternative, that’s what I used. I have to admit that I thought it was going to be a flop, because it didn’t set up like a normal cheesecake in the oven, and looked like it never would! I left it in longer, thinking it was surely going to set up more, but it never got past the “pudding” look in the oven. I took it out, and let it cool completely on the counter, casting wary glances at it every now and then, and hoping that somehow it would turn out. It was less jiggly going into the fridge, and the next day, when I served it, it was like a normal cheesecake texture! My husband, who is a cheesecake lover, and who was enjoying his dairyfull cheesecake, tried a bite of mine, and declared he couldn’t tell the difference! My dairy free daughter says it’s almost too good to be true!
Can I double the recipe and make it in a large cheesecake springform pan?
I want to make this single serving cheesecake for an event. What would be cooking time and how will I know that my cheese cake is baked?
No idea- I’ve only tried this as written.
Can you freeze it for later?
You sure can!
Great recipe, thanks for sharing!
Has anyone tried subbing the lemon juice in this recipe? My son can’t have citrus, as well as dairy/gluten/nuts. I know some recipes say you can sub with vinegar, but I don’t want to risk ruining such an expensive to make cheesecake 😅
Thanks!
Usually the sub for lemon juice is white vinegar or cream of tartar. Maybe make a half or quarter batch for mini cheesecakes to see if it comes out well? so you don’t use up many ingredients. In my experience, both have worked well in other recipes, although I haven’t tried it with this one yet.
I’m not vegan but am trying this for my brother’s birthday as requested (he’s vegan). Is there a vegan cream cheese brand that you would recommend? Thank you
If you can find Mikoyo’s dairy, I highly recommend that one!
So I made two of these cheesecakes simultaneously with two different brands (aka types of vegan cream cheese) The Toffuti regular cream cheese turned out perfect and delicious, hence the 5 stars. MMM, and I made a Chambord coulis for a topping!
The second used Daiya strawberry flavored cream cheese. This is a tapioca starch based cheese. The filling tasted great and looked very similar to the Toffuti in texture, but a bit thinner in consistency. I added a touch more arrowroot. As I pulled the pies out after 45 minutes, I accidentally knock the oven rack and the Daiya pie spilled all over the oven! It was a translucent soupy like liquid! I put the pies in the fridge after cooling, I wanted to see if the Daiya pie would solidify. Nope, just the top layer did, but the inside at least thickened up a bit and turned back almost to the original pink. It tastes decent, but can’t serve it to anyone.
I made this once and am making it again tomorrow. I used Follow Your Heart Cream Cheese, Oat milk, Cornstarch, and Mi-Del pie crust, which is a gluten-free Graham-style pie crust. So my cheesecake was gluten-dairy free and excellent!!! Turned out great! I also have a gluten dairy free chocoalte chip cookie recipe that is better I think than reg chocolate chip cookies. I’ve made them both ways and prefer the “un-leaded” version.
Is there any particular brand of dairy free cream cheese you use for this? Baking this for a friend but I don’t know which dairy free cream cheese will produce the right results!
I like Kite Hill.
Can this cheesecake be frozen? If so how long can it remain in the freezer?
Yes it can for up to one month
Can I make this with out any crust at all?
Yes, but you need to keep it chilled at all times!!
This cheesecake came out super delicious! If I didn’t know it was vegan I wouldn’t have guessed. I have loads of fresh mangoes now. Any suggestions for adjustments to incorporate mango puree?? Thanks!
I’d rather make a puree to add over the top as a frosting instead 🙂
My wife has been a vegan now for 14 years, and vegetarian for 27 years. One of the desserts she missed most was a cheesecake. She force herself to appreciate the Daiya frozen cheesecake but that didn’t satisfy that craving. We came across this recipe and I took her back 30 years!!! She really enjoyed everything about it! Thanks Arman, keep the recipes coming!
Hello,I want to make these into mini cheesecakes. Do I have to change the bake time? Decrease or increase baking time?
I haven’t tried, but you would need to decrease it as it would be smaller portions.