Vegan Cheesecake

In the realm of plant-based desserts, few creations capture the essence of indulgence quite like a perfectly crafted Vegan Cheesecake. A symphony of flavors and textures, this dairy-free delight proves that you don't need animal products to create a dessert masterpiece. This vegan cheesecake recipe offers a velvety, rich filling atop a crumbly, graham cracker crust, all crowned with vibrant, fresh toppings. Whether you're a seasoned vegan or simply seeking a dairy-free alternative, this dessert will be apart of your regular arsenal in no time. Let's learn how to make it!

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Vegan Cheesecake Ingredients

Collectively, these ingredients work together to create a sumptuously creamy, tangy, and delightfully sweet vegan cheesecake filling that rivals its dairy-based counterpart. The best part? All of the ingredients are easily accessible! Here is your grocery list:

For the Graham Cracker Crust

• Graham Cracker Crumbs (1 ½ c): Graham cracker crumbs are finely ground pieces of graham crackers, providing a slightly sweet, nutty, and crumbly texture. Graham cracker crumbs serve as the base of the crust, imparting their characteristic flavor and texture to create a sturdy and flavorful foundation for the cheesecake.
• Vegan Butter, Melted (½ c): Vegan butter is a plant-based alternative to traditional butter, typically made from oils like coconut, soy, or nuts. Melted vegan butter acts as the binding agent that holds the graham cracker crumbs together, ensuring the crust maintains its shape. It adds a rich, buttery flavor without using dairy.
• Sugar (¼ c): Sugar provides sweetness and helps balance flavors. It sweetens the crust and contributes to its overall flavor profile. It also plays a crucial role in binding the ingredients together, aiding in the crust's structure.
• Salt (pinch): A small amount of salt enhances the flavors and balances sweetness. It is used in moderation to bring out and amplify the flavors of the crust's ingredients. Salt provides a subtle contrast to the sweetness of the sugar, creating a well-rounded taste.

For the Filling

• Raw Cashews (1 c): Raw cashews provide a creamy and nutty texture. They become soft and blend into a smooth, rich consistency. They serve as the base for the creamy filling, mimicking the texture of traditional cheesecake.
• Extra Firm Silken Tofu (12-14ox box): Silken tofu is a soft and smooth type of tofu with a mild flavor. It adds additional creaminess to the filling while providing a protein-rich base. Its neutral taste allows the other flavors to shine, and its texture contributes to the velvety consistency of the cheesecake.
• Agave Nectar (½ c): Agave nectar is a natural sweetener derived from the agave plant. Agave sweetens the cheesecake filling without using refined sugar, making it suitable for vegan and plant-based diets.
• Coconut Oil (2 tbsp): Coconut oil adds richness and helps the filling set when chilled. Coconut oil provides a subtle coconut undertone and contributes to the creamy texture of the filling.
• Vanilla Extract (2 tsp): Vanilla extract enhances the overall flavor with its warm and comforting aroma. It adds depth and warmth to the filling's flavor, creating a more rounded and satisfying taste.
• Cornstarch (1 tbsp): Cornstarch acts as a thickening agent. Here it helps stabilize the filling and gives the cheesecake a firmer texture as it sets. This ensures that the cheesecake holds its shape and is easy to slice.
• Zest/Juice of 1 Lemon: Lemon zest and juice provide a burst of citrusy aroma and flavor. They also add brightness and a tangy element to the filling, enhancing its overall taste profile. Lemon also assists in setting the filling and giving it a smooth texture.
• Salt (¼ tsp): Salt enhances flavors and balances sweetness. A small amount of salt brings out the natural flavors of the ingredients and prevents the cheesecake from tasting overly sweet.

Steps to Make Vegan Cheesecake (with pictures!)

1. Make the Crust: Preheat oven to 350 degrees F (175 C) and line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a small bowl stir together the graham cracker crumbs, vegan butter, sugar and salt. Press mixture firmly into the bottom of prepared pan. Bake on center rack of preheated oven for 10 minutes. Set aside to cool.
2. Make the Filling: While the crust is cooling, begin to prepare the filling. Add all of the filling ingredients to a high speed blender. Blend until mixture is completely smooth. This can take up to 5 minutes depending on the strength of your machine. Let your blender rest periodically so it doesn’t overheat. 
3. Bake: Pour prepared filling into springform pan over the baked graham cracker crust. Smooth the top with a rubber spatula. Fill a 9x13-inch pan with water and place it on the bottom rack in your oven. This will create steam while your cheesecake bakes and help prevent cracking. Place cheesecake on center rack of oven and bake for 45-50 minutes. 
4. Cool Cheesecake: Once time has elapsed, turn off the oven and open the door a crack. Allow cheesecake to cool in the oven for an hour before taking it out to cool completely. Place cooled cheesecake in the refrigerator to chill overnight. Once properly set, slice cheesecake into wedges. Dust with powdered sugar and top with berries if desired.

Tips for Making Vegan Cheesecake

Here are some valuable tips to ensure your vegan cheesecake turns out perfectly:

1. Soak Cashews Thoroughly: If using cashews for the filling, ensure they are soaked for an adequate amount of time, usually overnight or for at least 4-6 hours. This softens them, making them blend into a smooth and creamy consistency.
2. Choose the Right Tofu: Opt for silken tofu for a creamier texture. Silken tofu blends well and creates a velvety filling that mimics the creaminess of traditional cheesecake.
3. Blend Thoroughly: When blending the filling ingredients, take your time to ensure everything is well combined. This will help achieve a smooth and uniform texture without any graininess.
4. Prevent Cracks: To prevent cracks on the surface of your cheesecake, avoid over-baking. A slightly jiggly center is okay; the residual heat will continue cooking the cake as it cools.
5. Water Bath (Bain-Marie): Consider using a water bath while baking. Placing your cheesecake pan in a larger pan with hot water helps regulate the temperature, minimizing cracks.
6. Avoid Sudden Temperature Changes: Let your cheesecake cool gradually. Avoid exposing it to drastic temperature changes, which can also cause cracks. After baking, let the cheesecake cool in the oven with the door slightly ajar. Then, move it to the counter to cool completely before refrigerating.
7. Chill Thoroughly: Refrigerate the cheesecake for several hours or overnight before serving. This allows the flavors to meld and the texture to set properly.
8. Garnish Creatively: When serving, get creative with toppings. Fresh berries, fruit coulis, chopped nuts, or a dusting of cocoa powder can add visual appeal and complementary flavors.
9. Serve with Care: Use a sharp knife dipped in hot water to slice the cheesecake cleanly. This helps achieve neat slices without disrupting the smooth surface.

What are Vegan Cheesecakes Made of?

Vegan cheesecakes are made without traditional dairy ingredients like cream cheese, eggs, and butter. Instead, they use plant-based substitutes to achieve a similar creamy and rich texture. The specific ingredients used in vegan cheesecakes can vary, but here are some common components:

1. Cashews: Soaked raw cashews are a popular base for vegan cheesecakes. They blend into a creamy consistency, providing the smooth texture characteristic of cheesecakes.
2. Silken Tofu: Silken tofu is another key ingredient. It contributes creaminess and structure to the filling, creating a texture reminiscent of traditional cheesecakes.
3. Plant-Based Sweeteners: Various natural sweeteners like agave nectar, maple syrup, coconut sugar, or dates are used to sweeten the filling, often in place of refined sugar.
4. Coconut Oil: Melted coconut oil helps bind the filling, adds richness, and aids in setting the cheesecake when chilled.
5. Flavor Enhancers: Vanilla extract, lemon juice, and lemon zest are frequently used to enhance the flavor profile of vegan cheesecakes.
6. Thickeners: Cornstarch, arrowroot powder, or agar-agar are used as thickeners to help the filling set properly and maintain its structure.
7. Crust: For the crust, vegan graham cracker crumbs, nuts (like almonds or walnuts), dates, and coconut oil are combined to create a base that complements the creamy filling.
8. Toppings: Fresh fruit, fruit compotes, chocolate ganache, chopped nuts, or other vegan-friendly toppings are often used to garnish and enhance the appearance and flavor of the cheesecake.

Vegan cheesecakes offer a wide range of flavor variations, from classic New York-style to fruity, chocolatey, or even matcha-infused creations. These desserts showcase the versatility of plant-based ingredients and allow those following vegan diets to enjoy the decadence of a cheesecake without any animal products.

Difference Between Baked and Unbaked Cheesecake

Cheesecakes can be baked or not, depending on the type of cheesecake you're making. The choice between baked and no-bake depends on the desired texture, flavor, and method of preparation.

Baked Cheesecakes

Baked cheesecakes are the more traditional style. The filling is made, poured over the crust and then baked in the oven. Baking allows the filling to set and gives the cheesecake a firm texture. Baked cheesecakes also often have a rich and dense consistency. They are usually cooked in a water bath (bain-marie) to ensure even baking and to prevent cracking. Baked cheesecakes can be comparatively more complex to make and require longer preparation and cooking times.

Unbaked Cheesecakes

To make a no-bake cheesecake, use ingredients like soaked cashews, silken tofu, or other plant-based alternatives. You typically blend these ingredients together to create a creamy filling. You set no-bake cheesecakes in the refrigerator instead of baking them. They have a softer, lighter texture compared to baked cheesecakes and are often considered a healthier choice. No-bake cheesecakes are generally easier and quicker to prepare.

The choice between baked and no-bake depends on personal preference and dietary restrictions. Baked cheesecakes tend to have a more traditional taste and texture, while no-bake versions offer a lighter and potentially healthier option. Both styles can be delicious and satisfying, so it's worth trying both to see which one you prefer.

Frequently Asked Questions

How do I replace eggs in a vegan cheesecake recipe?

You can replace eggs with ingredients like soaked cashews, silken tofu, or plant-based yogurt to achieve a creamy and binding texture. These alternatives also help set the filling without the need for eggs. See recipe below!

Can I use any vegan sweetener in my cheesecake?

Yes, you can use a variety of vegan sweeteners like agave nectar, maple syrup, coconut sugar, or date syrup. Adjust the amount to achieve your desired level of sweetness.

How can I ensure my vegan cheesecake doesn't crack?

To prevent cracks, bake your cheesecake in a water bath (bain-marie) or use a no-bake recipe. Gradually cool the baked cheesecake and avoid sudden temperature changes. After finishing baking the cheesecake, turn off the oven and open the oven door. Leave cheesecake inside to cool down with the oven for an hour before removing to cool completely.

Vegan Cheesecake FAQ's Continued

Can I make a gluten-free vegan cheesecake crust?

Yes, you can use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. Comparatively, use ground nuts (like almonds or pecans) mixed with a bit of sweetener and oil for a gluten-free and delicious crust.

How long should I chill my vegan cheesecake before serving?

It's best to refrigerate your cheesecake for at least 4-6 hours, or ideally overnight. This allows the flavors to meld, and the texture to set properly, ensuring a creamy and delicious cheesecake.

Can I freeze a vegan cheesecake?

Yes, you can freeze a vegan cheesecake. Wrap it tightly in plastic wrap and aluminum foil, or use an airtight container. Thaw it in the refrigerator before serving.

How to Serve/Store a Vegan Cheesecake

Serving

Serving a vegan cheesecake should be nothing but fun. Here's a guide on how to serve a vegan cheesecake:

1. Chilled and Set: Make sure to properly chill and set your vegan cheesecake in the refrigerator for the recommended time, typically 4-6 hours or overnight.In short, this helps the flavors meld and the texture firm up.
2. Slice Neatly: Use a sharp, thin-bladed knife, dip it in hot water, and wipe it clean between cuts. By and large, this prevents the knife from sticking and helps you achieve clean, smooth slices.
3. Garnish Creatively: Add a finishing touch by garnishing your vegan cheesecake. Also consider using fresh berries, sliced fruit, fruit compotes, chocolate shavings, chopped nuts, or a drizzle of dairy-free chocolate or caramel sauce. Garnishes not only enhance the visual appeal but also add complementary flavors.
4. Serve with Sauces: Offer sauces like raspberry coulis, strawberry sauce, or chocolate ganache on the side for guests to add as desired. These sauces add extra layers of flavor and elegance to each bite.
5. Add a Dollop of Vegan Whipped Cream: Top individual slices with a dollop of vegan whipped cream just before serving. This adds a touch of decadence and complements the creamy cheesecake.
6. Pair with Fresh Mint or Edible Flowers: For an extra touch of elegance, place a sprig of fresh mint or a few edible flowers on the plate alongside the cheesecake slice.
7. Plate Presentation: Arrange the cheesecake slice on a dessert plate. You can also drizzle sauce in an artistic pattern on the plate before placing the slice for an appealing visual effect.
8. Consider Texture Contrasts: To add variety to the dish, serve your cheesecake with a side of something with a contrasting texture, such as a crunchy cookie, a biscuit, or a scoop of vegan ice cream.

Storing

Allow the cheesecake to cool completely at room temperature before storing it. Secondly, place the cheesecake in an airtight container or cover it tightly with plastic wrap or aluminum foil. Then, transfer it to the refrigerator. For the best quality, consume the cheesecake within 3-5 days of making it. This is important because the texture and flavor may start to change after this period.

If you want to extend the shelf life, you can freeze a whole cheesecake or individual slices. To this end, wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. You can store frozen cheesecake for up to a month. Thaw it in the refrigerator before serving.

Remember that cheesecakes can absorb odors from the refrigerator, so if you're storing it for an extended period or want to maintain its freshness, consider using a dedicated refrigerator drawer or container for your cheesecake.

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