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Square photo of a slice of vegan cheesecake

Vegan Cheesecake

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 1 hour 20 mins
  • Total: 1 hour 35 mins
  • 12 1x
  • Dessert, Snack
  • American
  • Vegan

Servings 12 1x

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Vegan cheesecake, one of my favorite desserts ever. It’s sweet, delicious, and creamy, and the contrast with the topping and the crust makes it even better!

Ingredients

For the crust:

  • 1 and 1/2 cups vegan digestive cracker crumbs (150 g), see notes for alternatives
  • ¼ cup coconut oil (55 g), melted
  • ¼ granulated sugar (50 g)

For the filling:

  • 1 cup soy milk (240 ml)
  • ¼ cup lemon juice (60 ml)
  • 24 oz vegan cream cheese (680 g), softened, I used a store-bought one
  • 1 cup coconut cream (240 ml)
  • 1 and ¼ cups granulated sugar (250 g)
  • ¼ cup cornstarch (30 g)
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the topping (optional):

  • 1 cup fresh or frozen berries (150 g)
  • 2 tbsp granulated sugar

Instructions

For the crust:

  1. Preheat the oven to 350ºF or 180ºC. Wrap a 9 inch (23 cm) springform pan with 1 or 2 layers of aluminum foil, covering the bottom and the sides. Line the bottom of the pan with some parchment paper, and spray lightly with oil. Set aside.
  2. To make the crumbs I used a food processor, but a blender is also okay. If you don’t have any of them, place the crackers in a zip lock bag and crush them with a rolling pin.
  3. In a medium mixing bowl combine the crumbs together with melted coconut oil and sugar and stir until moistened.
  4. Transfer the mixture to the prepared pan and press it evenly
  5. Bake for 8 minutes.

For the filling:

  1. Add all the filling ingredients to the bowl of an electric mixer with the whisk attachment and mix together until thoroughly combined. You can also use a large bowl and a hand mixer.
  2. Pour the mixture over your crust and bake for 1 hour and 20 minutes. Do not open the oven door for at least 50 minutes. Turn off the heat and let the cake sit in the oven for 10 minutes. The cheesecake will be slightly jiggly, and not look very done in the middle, but that’s okay, it will firm up when it cools.
  3. Remove from the oven, let it cool completely at room temperature, then transfer to the fridge and let it cool overnight (the longer you refrigerate your vegan cheesecake, the firmer it will be). You can add the topping right before serving (see step-by-step instructions below), but that’s completely optional.
  4. Slice, serve, and enjoy!

For the topping:

  1. Put all the ingredients together in a saucepan and cook over medium heat until it boils.
  2. After that, cook over medium heat for 10-15 minutes, stirring occasionally. You can mash the fruit with a fork or use an immersion blender if you prefer a smoother texture.
  3. Remove from the heat and let it cool completely at room temperature, then chill for at least 1 hour.
  4. Top the cheesecake with the berry sauce right before serving. 
  5. Cover the leftovers and keep them in the fridge for up to 1 week.

Notes

  • Vegan graham crackers are also okay. You could also use pretty much any crackers or cookies.
  • Coconut oil is the best choice for this recipe but can be replaced with vegan butter or any other kind of oil.
  • Lemon juice can be replaced with white or apple cider vinegar.
  • Feel free to use any type of sugar, starch, or salt you want.
  • If you can’t find coconut cream, use full-fat coconut milk.
  • Instead of soy milk, feel free to use any other kind of plant milk, such as oat milkrice milkalmond milk, or cashew milk.

Nutrition

  • Serving Size: 1/12 of the recipe
  • Calories: 445
  • Sugar: 31.7 g
  • Sodium: 401 mg
  • Fat: 28.9 g
  • Saturated Fat: 17.3 g
  • Carbohydrates: 44.4 g
  • Fiber: 1.8 g
  • Protein: 4 g