Vegan cheesecake

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

* Can be replaced with Nilla wafers , Biscoff biscuits , digestive biscuits and others.

For the garnish

• 2 x 230g packs Tofutti cream cheese
• 1 cup coconut cream
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons coconut oil, melted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Optional trims

• Fresh fruit, such as raspberries or strawberries
• Berry jam
• Coconut Whipped Cream
• Powdered sugar

This vegan cheesecake recipe is made with love and a pinch of sass. It always tastes silky smooth, perfectly tangy, and melts in your mouth.

Our vegan cheesecake uses only simple ingredients —no nuts or blender required! Next time you need an impressive dairy-free dessert , look no further than this vegan cheesecake.

Ingredients for a Classic Vegan Cheesecake

• Graham Crackers : A simple, buttery graham cracker crust is a must. While most graham crackers contain honey, Nabisco Graham Crackers are naturally vegan!
• Vegan Cream Cheese : There are many brands of cream cheese out there, but for this recipe we like Tofutti . It’s made with tofu , which gives it a thick, creamy texture.
• Coconut Cream : With a higher fat content than regular coconut milk , coconut cream adds moistness and richness to the cheesecake.
• Granulated Sugar : To ensure your sugar is 100% vegan, look for granulated sugar labeled “ organic ” or “vegan.”
• Coconut Oil: Coconut oil melted into the filling helps to thicken the creaminess of the cheesecake while binding it all together.
• Cornstarch : Cornstarch thickens the creamy filling.

Tips for the best Vegan Cheesecake :

Cream cheese should be softened at room temperature to ensure an ultra-creamy and smooth filling. Gently tap the pan on the counter a few times before baking to avoid air bubbles.

Refrigerate the baked cheesecake overnight for the best texture. It will firm up nicely and the flavors will blend. For perfect slices, run your knife under hot water between each cut.

Cheesecake Toppings:

This vegan cheesecake pairs well with fresh berries to balance out the richness. It would also be delicious with a berry and chia jam . For a simple presentation, add a sprinkle of powdered sugar or a dollop of coconut whipped cream.

Method

1. Preheat the oven and prepare the mold:

Preheat the oven to 175°C (350°F).

Lightly grease the sides of a 9- or 10-inch springform pan with vegan butter or oil. Cut a circular piece of parchment paper to line the bottom.

2. Prepare the crust:

Add graham cracker crumbs, melted vegan butter , sugar , cinnamon , and salt to a medium bowl . Mix until well combined.

Firmly press the crust evenly into the bottom of the springform pan, leaving a border about 2cm high on the sides.

TRICK

Line the crust with parchment paper, then use the bottom of a cup to help press the crust evenly into the pan.

3. Prepare the filling:

Add the softened cream cheese to a large bowl . Using an electric mixer , beat the cream cheese until smooth, 30 seconds to 1 minute. Add the coconut cream and sugar and beat together until well combined.

Add cornstarch , melted coconut oil , lemon juice , and vanilla . Beat until smooth and creamy, scraping down sides halfway through, about 1 minute.

4. Bake the cheesecake:

Pour the filling into the prepared crust. Gently tap the pan on the counter a few times to help release any air bubbles. Bake until the cheesecake is slightly loose in the center and beginning to brown around the edges, 45 to 55 minutes (depending on the size of your pan). Note that the cheesecake will firm up considerably in the refrigerator.

Let cool on a rack for 20 minutes, then transfer to the refrigerator for at least 5 hours, preferably overnight.

5. Serve:

Run a knife around the edge of the cheesecake and remove the sides of the springform pan . Garnish with coconut cream and fresh fruit or jam, if desired. Serve.

Store in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.