This easy vegan cheesecake is rich, smooth, and creamy. It's a dairy-free, egg-free, and gluten-free take on the classic, complete with a graham cracker crust and dense, luscious filling.
If you want an impressive dessert for a holiday or special occasion, this vegan new york cheesecake is the showstopper you need. It's surprisingly easy to make with simple ingredients. I asked in my newsletter and on social media whether you preferred a vegan cheesecake recipe with vegan cream cheese, cashews, or tofu. The clear favorite was classic cream cheese!
Looking for more vegan desserts? Try my vegan cupcakes, vegan madeleines, vegan cookie cake, or vegan pecan pie bars next.
Ingredient notes
This recipe uses no cashews or silken tofu, just simple vegan staples you likely already have.
- Vegan cream cheese: This is our cheesecake base. I suggest using Tofutti, Violife, or Trader Joe's for the best flavor and texture.
- Vegan heavy cream: Adds richness and smoothness! We keep a carton of Silk Dairy Free Heavy Whipping Cream on hand. Substitute with coconut cream, if needed.
- Vegan yogurt: Use plain, unsweetened plant-based yogurt for creaminess and a subtle tang. Substitute with vegan sour cream if you want a more pronounced tangy flavor.
- Sugar: Granulated sugar adds structure and flavor, to sweeten this delicious dessert.
- Vanilla: Use a high-quality vanilla extract or vanilla bean paste, not essence.
- Cornstarch: Helps thicken and stabilize the cheesecake.
- Lemon juice: A splash cuts through the richness, adding brightness and extra tanginess. Omit if you want the vanilla flavor to shine through.
- Homemade pie crust: Made with vegan graham crackers, vegan butter, and sugar to get as close to a traditional cheesecake crust as possible.
How to make vegan vanilla cheesecake
This is an overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Make the crust
To make the homemade vegan graham cracker crust, add vegan graham crackers, melted vegan butter, and granulated sugar to a food processor. Blend until combined into a fine crumb that stays together when you press it. Press the crust mixture into a greased 9-inch springform pan. Bake at 350F for 10 minutes then place on a cooling rack.
Step 2: Blend the filling
Prepare a baking sheet by pouring 2-3 inches of water about halfway up then place in the oven. As the crust cools, make the vegan cheesecake filling by adding vegan cream cheese, vegan yogurt, granulated sugar, heavy cream, vanilla, and lemon juice to a food processor or high-powdered blender. Blend until silky smooth then add cornstarch and continue to blend until combined.
Step 3: Bake vegan cheesecake
Once the crust is cool, pour the filling in, and spread out evenly. Bake on the middle rack for 50-55 minutes. The vegan cheesecake will look liquidy but that's to be expected! Turn off the oven, keep the oven door closed, and allow it to cool for 1 hour in the oven.
Step 4: Let cool and chill overnight
Remove vegan cheesecake from the oven and place in the fridge overnight. Once set, remove the outer layer of the springform pan, slice, and serve!
Topping ideas
Toppings take cheesecake to the next level, adding texture, color, and extra flavor. Whether you prefer fresh berries, a saucy drizzle, or bit of a crunch, there's something for everyone.
- Sliced fresh strawberries
- Vegan chocolate ganache
- Vegan caramel sauce
- Crushed cookies
- Toasted nuts or coconut
- Melted blueberry or raspberry jam
- Whipped coconut cream
Baking tips
- Let vegan cream cheese, vegan yogurt, and vegan heavy cream sit out for about 30 minutes to come to room temperature. This helps them blend smoothly without lumps, creating a creamy, even-textured filling.
- If the mixture boils over when baking, don't panic! Turn off the oven and let it cool in the oven as the directions state. After setting in the fridge overnight, just clean up the sides after the cheesecake is done setting.
- Store the cheesecake in an airtight container in the refrigerator for up to 4 days or freezer for up to 3 months. Thaw in the fridge overnight before serving.
I hope you enjoy this vegan and gluten free cheesecake as much as we do! If you give it a try, let me know what you think by leaving a comment.
Vegan Baked Cheesecake Recipe
Equipment
Ingredients
Vegan graham cracker crust
- 3 cups vegan graham cracker crumbs
- 12 tablespoon vegan butter melted
- ¼ cup granulated sugar
Vegan cheesecake filling
- 32 ounces vegan cream cheese room temperature
- 1 ½ cups vegan yogurt
- 1 ½ cups granulated sugar
- ⅔ cup vegan heavy cream
- 1 ½ tablespoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup cornstarch
Instructions
- Preheat oven to 350F and gather ingredients. Prepare a baking sheet by pouring inside 2-3 inches of water, filling up halfway, set aside. Prepare a 9-inch spring form pan with cooking spray. Set aside.
- To make vegan cheesecake crust, add the vegan graham cracker crumbs, melted vegan butter, and granulated sugar to a food processor. Blend until combined and comes together when pressed.
- Pour crust mixture into the springform pan, pressing it evenly in the bottom and along the sides. Place into the oven on the middle rack and bake for 10 minutes. Place on a cooling rack and allow to cool slightly. Once removed, place the water filled baking sheet on the bottom oven rack.
- While the crust cools, make the filling. In a blender or food processor, add the vegan cream cheese, vegan yogurt, vegan heavy cream, lemon juice, and sugar. Blend until smooth.
- Add in the cornstarch, blend until fully combined and silky smooth, making sure to scrape down the sides. Once the crust is cool, pour in the filling, spreading out evenly.
- Bake on the middle rack for 50-55 minutes. The cheesecake will look very liquidy, that's okay! Turn the oven off, close the door, and allow it to cool for 1 hour in the oven. Remove from the oven and place in the refrigerator overnight.
- Once set, remove the outer layer of the pan, slice, and serve! Store vegan cheesecake in the fridge for up to 4 days.
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