This vegan cheesecake is rich, creamy and irresistibly smooth. All the classic cheesecake flavor you love, without the dairy! It's a completely nut-free recipe that's perfect for holidays, celebrations or whenever you're craving an indulgent dessert. Smother in homemade strawberry sauce for bonus points!
This recipe is awesome and much, much easier than I thought! I used VioLife cream cheese and it worked perfectly. -Annie
Cheesecake is one of those desserts you either love or you hate. I've found it to be very polarizing over the course of my lifetime!
I happen to really love it's tanginess and the contrast between the creamy filling and the crispy graham cracker crust.
If you feel the same, this is the recipe for you! If not, you should definitely check out all of my other cakes and cupcakes.
Jump to:
ingredients you'll need
Here is your vegan cheesecake grocery list:
- Graham Cracker Crumbs: Create a classic sweet, slightly crunchy cheesecake crust and provide a buttery contrast to the creamy filling.
- Melted Vegan Butter: Binds the graham cracker crumbs together while adding richness and buttery flavor.
- Granulated Sugar: Adds sweetness to the crust and the cheesecake filling.
- Salt: Balances the sweetness and enhances the buttery flavor of the crust.
- Vegan Cream Cheese: Provides the signature tangy, creamy flavor and rich texture you'd expect from a classic cheesecake.
- Extra-Firm Silken Tofu: Adds structure and creaminess while keeping the filling smooth and rich without using eggs or dairy.
- Nondairy Heavy Cream: Makes the filling extra luscious and creamy while adding richness.
- Cornstarch: Helps the cheesecake set and gives the filling enough structure to hold its shape once chilled.
- Vanilla Extract: Adds warm, sweet flavor and enhances the creamy, tangy cheesecake base.
have a specific food allergy?
Click the button below to ask ChatGPT to alter it for your diet!
why you'll love this cheesecake
- Ultra-creamy: The combination of vegan cream cheese, silken tofu and nondairy heavy cream creates a rich, smooth, creamy filling.
- No nuts required: This cheesecake is completely nut-free, making it a great allergy-friendly option.
- Classic cheesecake flavor: It has the tangy, sweet and creamy flavor you'd expect from traditional cheesecake. No dairy needed!
- Easy to make: Simple ingredients and straightforward steps make this an approachable vegan cheesecake recipe.
- Perfectly balanced: A buttery graham cracker crust pairs beautifully with the rich, slightly tangy filling.
- Make-ahead friendly: It needs plenty of time to chill, making it an ideal dessert to prepare the day before serving.
how to make vegan cheesecake (with pictures!)
Please see the recipe card located at the bottom of the page for full instructions and recipe notes!
Begin by mixing together all of the graham cracker crust ingredients. Pack crust tightly and evenly in the bottom of a 9-inch springform pan lined with parchment paper. Bake at 400 degrees F for 7 minutes.
Blend together the softened vegan cream cheese, silken tofu, heavy cream and cornstarch in a food processor until completely smooth. Add in the sugar, vanilla extract and salt. Blend to combine.
Pour the filling over the baked graham cracker crust. Smooth the top with a rubber spatula.
Place a casserole dish on the bottom rack of an oven preheated to 350 degrees. Pour boiling water into the dish.
Place cheesecake onto a baking sheet and slide the sheet onto the center rack of the preheated oven. Bake for 50-60 minutes. Cheesecake will still be very wobbly. Crack the oven door but leave the cheesecake inside for 1 hour.
Place baked and cooled cheesecake in the fridge to chill for at least 8 hours.
recipe tips and tricks
Here are a few easy things you can do to help your cheesecake along:
- Use softened vegan cream cheese: Let the cream cheese come to room temperature before mixing. This helps it blend smoothly and prevents lumps in the filling.
- Use extra-firm silken tofu: Make sure you're using silken tofu, not regular firm or extra-firm tofu. Silken tofu creates the smooth, creamy texture this cheesecake needs.
- Drain the tofu well: Even though silken tofu doesn't need to be pressed, drain off any excess liquid before adding it to the filling.
- Blend until completely smooth: Take your time blending the filling. You want it to be silky with no visible bits of tofu or cream cheese remaining.
- Don't over-mix once smooth: Once the filling is completely incorporated, stop mixing. Excessive mixing can add unnecessary air bubbles.
- Don't skip the cornstarch: The cornstarch is important for helping the cheesecake set and gives the filling enough structure to slice cleanly after chilling.
- Don't Over-bake the Cheesecake: The center should still have a gentle jiggle when the cheesecake comes out of the oven. It will continue to firm up as it cools and chills.
- Let it cool gradually: Allow the cheesecake to cool for one hour in the oven as directed then at room temperature for 15 minutes before transferring it to the refrigerator. This can help minimize cracking and condensation.
- Run a knife around the edge: Once chilled, gently run a thin knife around the edge of the cheesecake before releasing the springform pan.
- Slice with a warm knife: For clean, bakery-style slices, dip a sharp knife in hot water, wipe it dry, and slice. Clean and rewarm the knife between cuts.
best vegan cream cheese options for cheesecake
For vegan cheesecake, I'd prioritize a plain vegan cream cheese that is thick, full-fat and not overly watery. To keep your cheesecake nut-free, I'd avoid almond- or cashew-based options.
Here are a few of my favorites:
- Violife Just Like Cream Cheese Original (my top pick): It's thick and creamy and is specifically recommended for baked goods like vegan cheesecake. It's also nut-free, soy-free, and gluten-free, which makes it particularly well suited to this recipe.
- Philadelphia Plant-Based Original: A convenient option if you can find it locally. I'd choose the plain/original variety rather than anything flavored.
- Tofutti Better Than Cream Cheese: A long-standing vegan option that works well in desserts and has a relatively thick consistency.
frequently asked questions
No! Silken tofu has a very mild flavor, and the vegan cream cheese, vanilla, sugar, and salt help create that classic cheesecake taste. The tofu is mainly there to add creaminess and structure.
Yes! This recipe is nut-free as written. However, always check the labels of your vegan cream cheese, nondairy heavy cream, and graham crackers for potential nut cross-contamination if you're baking for someone with a severe allergy.
No. Silken tofu does not need to be pressed like traditional firm tofu. Simply drain off any excess liquid before adding it to the filling.
Wobbling is normal when the cheesecake first comes out of the oven. The cornstarch helps the filling set as it cools, and the cheesecake will firm considerably during its overnight chill.
Cracks can happen if the cheesecake is over-baked or cooled too quickly. Don't worry if yours develops a few cracks. These can easily be fixed with a hot knife gently scraping over the top or by covering with strawberry sauce, fresh berries or vegan whipped cream.
Yes! Use gluten-free graham crackers or gluten-free graham cracker crumbs for the crust and make sure your other ingredients are certified gluten-free if necessary.
didn't find the answer you were looking for?
Ask ChatGPT to answer based on this specific recipe:
cheesecake topping ideas
If you're not into strawberries, here is a lovely grouping of more vegan cheesecake topping ideas:
- Mixed Berries: Top with a combination of fresh blueberries, raspberries, blackberries, and strawberries for a colorful berry cheesecake.
- Vegan Whipped Cream: Add a generous dollop of vegan whipped cream for extra creaminess and a classic cheesecake presentation.
- Chocolate Ganache: Drizzle the cheesecake with dairy-free chocolate ganache for a rich and decadent chocolate twist.
- Fresh Lemon: Add thin lemon slices or a sprinkle of fresh lemon zest for a bright, citrusy contrast.
- Fruit Compote: Try blueberry, raspberry, blackberry, or cherry compote for an easy way to add bold fruit flavor.
- Caramel Sauce: Drizzle with vegan caramel sauce for a sweet, buttery topping that pairs especially well with the tangy cheesecake.
- Cookie Crumbs: Sprinkle crushed vegan cookies or graham crackers over the top for extra crunch and texture.
- Powdered Sugar: For an easy finishing touch, lightly dust the chilled cheesecake with powdered sugar just before serving.
storage
Refrigerator: Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it in an airtight cake container or cover it loosely with plastic wrap or foil to prevent it from absorbing refrigerator odors.
Storage Tip: If you're adding fresh fruit, whipped cream, or sauce, wait until shortly before serving. This helps keep the cheesecake's surface and crust from becoming soggy.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Cheesecake
Creamy vegan cheesecake with a graham cracker crust. Totally nut-free!
- Prep Time: 30 minutes
- Bake Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch Cheesecake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crust
1 ½ cups graham cracker crumbs*
⅓ cup melted vegan butter
¼ cup granulated sugar
pinch of salt
For the Filling
24 ounces vegan cream cheese, softened*
1 10-12 ounce box extra firm silken tofu, drained
1 cup nondairy heavy cream
¼ cup cornstarch
1 cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
Optional Strawberry Sauce
1 ½ cups sliced strawberries
3 tablespoons granulated sugar
1 tablespoon lemon juice
Instructions
- Prep: Preheat oven to 400 degrees F (205 C) and line the bottom and sides of a 9-inch springform pan with parchment paper. You can use spray oil to help the parchment paper stick!
- Crust: Mix together the graham cracker crumbs, melted vegan butter, sugar and salt in a large mixing bowl. Press mixture evenly into the bottom of your prepared pan. Place pan on center rack of preheated oven and bake for 7 minutes. Remove from the oven to cool. Reduce oven temperature to 350 degrees F (175 C).
- Filling: Add the softened vegan cream cheese, silken tofu, heavy cream and cornstarch into the bowl of a food processor. Blend until completely smooth. Add the granulated sugar, vanilla and salt to the mixture and blend again until fully incorporated. Pour the filling over the graham cracker crust and smooth the top with a rubber spatula. Place unbaked cheesecake onto a baking sheet.
- Water Bath: Place a large baking dish on the lower rack of your oven. Pour boiling water into the dish and close the oven door.
- Bake: Place the baking sheet with the cheesecake on the center rack of your preheated oven and close the door quickly to not let out the steam. Bake for 50-60 minutes or until the top of the cheesecake is golden. The cheesecake will appear jiggly and unbaked. This is correct! Turn off the oven and slightly crack the door open. Leave the cheesecake inside to cool for 1 hour.
- Chill: After an hour has elapsed, remove the cheesecake from the oven. Allow to cool at room temperature for another 15 minutes. Cover and place in the refrigerator to chill for 8 hours. Overnight works best!
- Serve: Slice and serve with all of your favorite toppings!
- Optional Strawberry Sauce: Place the strawberries and sugar in a small saucepan and heat on the stove over medium low. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in the lemon juice. The sauce will thicken as it cools. Chill in the refrigerator to firm up even more. You can whisk in some water to thin if necessary.
Notes
*Prepared cheesecake will keep in the refrigerator for 3-4 days. This is not a freezer-friendly recipe.
*When looking for vegan graham cracker crumbs, the main ingredient you will want to avoid is honey as dairy is seldom included. If you are struggling to find crumbs without honey, make your own by pulsing honey-free graham crackers in a food processor until crumbly. You can use gluten-free graham crackers if desired!
*It's important that you use a high-quality vegan cream cheese here - generic brands don't work well.
*Cream cheese must be soft to blend properly. Allow cream cheese to sit out for at least 2 hours.
*If your cheesecake gets brown and spotty, don't worry! This can either be covered with toppings are if it really bothers you, you can carefully scrape it off.
This recipe is awesome and much, much easier than I thought! I used VioLife cream cheese and it worked perfectly.
So glad you liked! VioLife is life!