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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings Slices

Calories 180kcal

Author Arman Liew

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

US Customary - Metric

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.

Video

Notes

* I used a simple vegan graham cracker crust. See the post for ingredients and instructions.

** Use a good quality vegan cream cheese like Daiya, Wayfarer or So delicious.

*** White sugar or uncut sugar. To keep it sugar free, use erythritol or monk fruit sweetener.

Nutrition