Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender!
With over 150 5-star ratings, this has become one of my most popular recipes. Since creating this recipe, I have also made a Vegan Pumpkin Cheesecake and Vegan Chocolate Cheesecake that I think you’ll love!
Meet the vegan cheesecake of your dreams. Seriously, I was blown away by how delicious this turned out! No one would guess this cheesecake is vegan. It’s smooth, rich and creamy but also light in texture.
It took me SEVERAL attempts to get this recipe exactly like I wanted, and I finally achieved success! It reminds me of New York style cheesecake, and no one ever guesses it’s vegan.
What makes this vegan cheesecake the best?
- The texture and flavor is incredible – Truly. This is the cheesecake that tastes like the original, but better. Often when I buy a slice of cheesecake, it’s disappointing, but not this one!
- Nut free – A win if you have nut allergies! Many recipes call for nuts, but this vegan cheesecake is nut free.
- Easy to make – Putting this cheesecake together could not be easier. The hardest part is waiting for it to chill before you can dig in!
- No high powered blender needed – That’s right, unlike cashew based cheesecake recipes, you only need an electric hand mixer (or stand mixer). No fancy blender needed.
What’s in vegan cheesecake?
- Graham crackers – For the crust. To keep it vegan, use honey free graham crackers. You can also use Oreo cookies.
- Melted vegan butter or coconut oil – Also for the crust.
- Sugar – For the crust and the cheesecake filling.
- Vegan Cream Cheese – This is the key ingredient! I ONLY recommend using Tofutti cream cheese, as it provides consistent results. Other brands may work, but definitely not Violife or Trader Joe’s. Luckily Tofutti brand tends to be the least expensive and easiest to find.
- Coconut Cream– For the cheesecake filling. You need canned coconut cream, or you can use canned full fat coconut milk and only use the thick white part (you will need a few cans to get enough cream).
- Cornstarch – This helps thicken the cheesecake and makes it set up properly. Do not omit. Arrowroot or tapioca starch might work, but I haven’t tried it.
- Vanilla Extract – For flavor.
- Lemon Juice – Fresh is best, this adds to the tangy flavor.
How to make vegan cheesecake
Find the complete recipe with measurements in the recipe card below.
Prepare a 9-inch springform pan by wrapping the bottom and sides with aluminum foil. Make the crust with vegan graham crackers, melted butter or coconut oil and sugar. Simply mix them together in a bowl.
Press the crust mixture into the pan, firmly and evenly, coming up the sides just a little. Most graham crackers have honey, but Nabisco graham crackers do not. If you can’t find those, you can use vegan gingersnap cookies, Oreos or another similar vegan cookie/biscuit.
Make the cheesecake filling. First, beat the vegan cream cheese until smooth. Then, add the rest of the filling ingredients (coconut cream, sugar, cornstarch, vanilla, and lemon juice), and beat until very smooth.
Pour the smooth filling over the crust and spread it evenly.
Yes, I know it’s a LOT of vegan cream cheese, but this makes a large cheesecake! You will have 12 good sized slices. It’s perfect for holiday get togethers or birthday parties. If you’d like, you can cut the cheesecake filling ingredients in half, and bake it in a regular 9 inch pie pan instead.
Bake for 50 minutes, turn off the heat and let sit in the oven without opening the door for another 10 minutes. It will look jiggly and undercooked in the middle, but don’t worry. It will firm up perfectly after cooling.
Chill in the fridge for at least 8 hours, preferably overnight. It will be soft if you try to serve it too soon. The texture is the most firm and perfect after about 24 hours, so plan ahead if you can.
Frequently Asked Questions
Run a large, sharp knife under hot water, wipe dry with a clean towel, and then slice. Repeat with each slice for very clean cut pieces of cheesecake.
No, cheesecake is not usually vegan because it’s made with dairy and often eggs. My recipe is 100% vegan and dairy free, of course!
This recipe cannot be made without vegan cream cheese, and homemade versions do not usually work. I do have a version without cream cheese here: Baked Cashew Cheesecake.
You can, yes! Simply cut all the ingredients in half, use a 9 inch pie pan and bake for 40 minutes instead of 50.
Yes, it can be frozen. Let it chill for at least 8 hours in the refrigerator before wrapping well and moving to the freezer. Or simply freeze slices to easy grab and go desserts.
It will keep for up to 7 days in the refrigerator.
Gluten free vegan cheesecake
Substitute gluten free graham crackers or Oreos to make the cheesecake both gluten free and vegan.
Optional cheesecake toppings
Serve plain, with fresh berries or one of these:
- Vegan Caramel Sauce
- Vegan Lemon Curd
- Vegan Salted Caramel
- Vegan Chocolate Ganache
- Strawberry Sauce (recipe included below)
- Vegan Whipped Cream
More vegan cheesecake recipes
- Vegan Strawberry Cheesecake
- Vegan Oreo Cheesecake
- No Bake Mini Cheesecakes
- No Bake Layered Vegan Raspberry Cheesecake
- Oreo Mug Cheesecake
The Best Vegan Cheesecake
Ingredients
For the crust
- 1 1/2 cups vegan graham cracker crumbs*
- 5 tablespoons melted vegan butter or coconut oil
- 1/4 cup granulated sugar
For the filling
- 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese See notes, do NOT use Trader Joe's!
- (1) 13.5 ounce can coconut cream
- 1 1/4 cups granulated sugar
- 4 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 3 tablespoons lemon juice, from about 2 small lemons
Optional fresh strawberry sauce
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest, from 1 small lemon
Instructions
- Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.
For the crust
- In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.
For the filling
- In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
- Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
- Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.
To bake
- Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.
- Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.
Optional fresh strawberry sauce
- In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.
- Storing: Leftover cheesecake will keep for up to 7 days in the refrigerator. It can also be frozen.
Video
Notes
- Graham Crackers – Most graham crackers have honey, but Nabisco brand is vegan if you can find it or order it online. If not, you can also use vegan gingersnap cookies, Oreos or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
- Cream Cheese – I prefer Tofutti brand vegan cream cheese here, it’s the only brand I’ve had consistent results with. Trader Joe’s brand no longer works either, as they changed the formula. I would not recommend Daiya brand as it doesn’t turn out well for some reason. Violife also does NOT work here, so don’t try it! Some people have reported success with Kite Hill brand.
- If you can not find canned coconut cream, you can use 1 can of full fat coconut milk, just don’t use the light coconut milk. Plant based yogurt also works pretty well for a coconut free option.
- If you don’t have a springform pan, or want a smaller cheesecake, you can cut the cheesecake filling ingredients in half and use a regular 9-inch pie pan instead. It will still need about 40 minutes to bake.
- Additional toppings/flavors: Vegan Caramel Sauce, Vegan Chocolate Ganache or Vegan Whipped Cream.
Nutrition
*This recipe was originally posted October 2018 and has been republished with new photos and simplified recipe process. I’m always working on improving my recipes and website. Thank you!
Delicious! I used Kitehill vegan cream cheese and it came out perfect. I started with a pre-made vegan-friendly pie crust and didn’t notice until pouring into the pan that it was a double portion per the recipe. So now I have a second cheesecake waiting in the freezer until next time- really a bonus to the recipe!
Hi Laura. I’m thrilled you loved the cheesecake! Thanks for sharing you positive feedback and review!
I tried this recipe for the first time but I didn’t have any corn starch so I use potato starch instead and it taste really good still. I used a different dairy free cream cheese brand and I went ahead and let the cheesecake sit in the fridge overnight and it cut in perfectly. Thank you for sharing this recipe as I cant have dairy but I absolutely love cheesecake. Also how do you recommend storing this cheesecake for leftovers?
Thank you for sharing your review and feedback! I’m so glad you loved the cheesecake! Leftovers can be covered and stored in the refrigerator.
Hello!
I made this cheesecake and it was a huge hit taste wise. However, the presentation lacked as it fell apart when I we cut it. I mean it tasted delicious. I followed the recipe exact with no substitutions. I used the same brand cream cheese and let it chill 24 hours… any suggestions?
I’m sorry to hear the cake fell apart, Cat! It’s possible the cheesecake was underbaked (ovens vary in temperatures, which is why sometimes the cook time in my recipe isn’t always best for your oven) or just needed more time in the fridge. I would try baking it for an extra 20-30 minutes and/or let it chill in the fridge for up to 48 hours to be on the safe side next time.
I’m so excited to try this recipe! I’ve tried several vegan cheesecake recipes and not been happy with them. I think these ingredients will have a better flavor. But I’d like to try and make “mini muffin” sized cheesecakes for a party. Nora, do you think that is possible? And how would you modify baking time and/or check to determine when they’re done? Thanks!
Hi Genevieve. I’m excited for you to try the cheesecake as well! You’ll enjoy it! Mini cheesecakes are going to take less time to cook and less time to chill. Muffin size will need about 20-25 minutes. The cheesecakes will look cooked, except for maybe the middle, but they won’t be totally firm until they chill. Because I haven’t tested every pan size, it’s hard for me to say exactly how long it will take, but with mini sizes, there is a little bit of give. You probably don’t need to worry about not opening the oven door as much for smaller cheesecakes. Hope that helps! Happy baking!
Hello Nora, I live in Israel (not in or near Tel Aviv), And Unfortunately, I couldn’t find Vegan Cream cheese. What Can I use instead of the Vegan Cream Cheese?
I’m sorry, I haven’t tried this recipe with anything other than vegan cream cheese. So sorry about that!
Wow!! This is now our favorite cheesecake recipe! Every year I make a cheesecake for my dad – This was the first time I tried a vegan recipe and the family loved it more than a normal cheesecake. I altered the crust slightly: gluten-free cinnamon graham crakers and no sugar in the crust. Tofutti cream cheese was perfect for the filling and I highly recommend making the strawberry sauce!!
I changed the cooling sequence a little – 50 mins cooking, 30 mins in the warm oven, 1 hour at room temp and then it was in the fridge for about 5 hours. Can’t wait to make it again!
I’m thrilled to hear the cheesecake was a hit! Thank you for sharing your feedback and experience. So glad this is your favorite cheesecake! Happy cooking!
Can we replace coconut with anything? Allergic to coconut 🙁
The cheesecake just wouldn’t be as thick or sturdy without coconut cream, Natalia. Sorry!
What about replacing coconut milk with soy milk?
I’m afraid the cheesecake will be runny and not thicken up correctly. I don’t think it will work, sorry!
Steeped lavender into the coconut cream and added lemon zest to the filling. Topped with toasted coconut, lemon zest and fresh berries. So so good, even after approximately 2h in the fridge was solid enough to slice. So delicious, would definitely make again.
Hi Ali. Wow, your flavor additions sound amazing! Thank you for sharing your wonderful feedback and ideas! I’m so glad the cheesecake turned out delicious for you!
how long do i bake for if i cut ingredients in half?
It should only need 25 to 30 minutes in the oven. If it looks too liquidy after 25 minutes, let it bake for an extra 10 minutes or so.
I made this cheesecake this weekend. It was fantastic. I did not change anything in the recipe. I did however omit the strawberry sauce and topped it with fresh blueberries and fresh sliced strawberries instead. It was perfect. Everyone loved it and I will definitely be making it again.
Seriously, SO good!
Thank you for your wonderful feedback and review! Your topping sounds amazing! I’m so glad the cheesecake was loved by all!
What can I use in place of cornstarch?
I have not used a substitute, however, others have commented using tapioca starch. I have not tested this myself. Hope this helps!
Did you use cornstarch? we never use it and don’t plan to….. I am trying to find a recipe that does not have it but wondering if I can just omit?
This was epic. I can’t wait to keep making it and modifying the toppings. Just wondering if you can freeze it?
I’m thrilled you loved the cheesecake! It is fun trying different flavors! Yes, it freezes well. Just let it cool completely first in the refrigerator, then wrap well and freeze. Thank you for sharing your wonderful feedback! Happy cooking!
Hi,
This recipe was so fun to make and delicious. Nora, I would love your feedback. I used Trader Joe’s cream cheese and followed each of the step. However, when I got the cake out and left it on fridge fo 24 hours, the middle of the cake was still gooey. I am not sure, what step I might of missed.
I’m so glad you had a great time making the cheesecake, Janice! Based on other comments, it seems as though Trader Joe’s has changed their cream cheese and it isn’t producing the same results as it used to. I’ve always had great results with Tofutti, so I’m thinking the brand of cream cheese was at fault here.
Nora, we don’t have access to the Tofutti brand where I live. I saw some people in the comments having success with Kite Hill brand, which is almond-based. I was gonna use that, combined with the Simple Truth brand from Smiths, which is oat and butter bean based. Do you think that combo would work? I’ve never made cheesecake before!
Thanks!
I do like the Simple Truth brand, but haven’t tried the cream cheese in this recipe. Using a combo of the two should be fine!
Hey, Nora! This came out perfect!
I used a combination of cream cheeses….
2 Kite Hill (almond-based), 2 Simple Truth (butter bean based).
We don’t have an electric mixer, so I had to hand-crank it, but eventually came together. Also, I left it in the oven a few minutes longer than the recipe, based on some other comments. 24 hours later, brought it over to our neighbors for a tasting. Was a big hit!
My friend asked me to make a cheesecake for her party next week, so now I feel confident bringing this!
In the future, I might just go with the Simple Truth brand…. I found the Kite Hill cream cheese to be kind of gelatinous and not as true to original cream cheese taste. Simple Truth was spot on! And cheaper too!
Thanks for helping spread the vegan love.
Thank you for your wonderful feedback, Emily! I’m so glad you loved the cheesecake and that the 2 different brands of cream cheese worked out for you!
Thank you. Turned out great. I used half the quantity of ingredients for the filling and used a store bought crust. Baked for 40 minutes, plus 10 minutes of sitting in hot oven (after turning off).
Served with blackberry Jam.
Hi Dan. You are welcome! I’m glad the cheesecake turned out great for you! Thanks for your feedback! Sounds delicious with the blackberry jam!
Seriously so good and sooo easy!! Thanks for another amazing recipe.
I used ginger biscuits and put a bit more lemon juice in for the filling, and a bit less sugar. Was so creamy, and light I couldn’t believe it.
Brilliant recipe, I’ve used it four times! I’ve made a couple substitutions when other things weren’t available. I used the new Philadelphia plant base cream cheese and it worked really well for me! Another time I used oatly cream instead of coconut cream (it was out of stock everywhere!)…
Another time I had some left over oats , pecans and syrup flapjacks and tried it as a base. This was my grandads favourite… The first time I followed the recipe exactly and it was amazing, I’ve never been so proud of something I baked! It looked and tasted perfect ??
I share your joy at ‘being proud of something I baked!’ I’m so happy you’ve had a great time and much success with my cheesecake recipe! Thank you for sharing your wonderful review and feedback! It made my day!
I noticed the ingredients are the same in some “no bake” vegan cheesecakes. Can I get away with not baking this?
Thanks!
I don’t recommend not baking this cheesecake because the heat reacts with the cornstarch, helping the filling thicken and stabilize. If you’d prefer a no-bake cheesecake, try my No-Bake Layered Raspberry Cheesecake.
Two questions:
1: No water bath, correct?
2. Does it matter if it is on the middle rack or can it be baked with the rack lowered a bit (which I did)?
Nope, a water bath isn’t necessary (but you can still try it if you want)! And the middle rack is always best for cheesecake. Hope this helps!
Why does Violife cream cheese not work with this recipe? Anyone had any success using that brand?
I made for my lactose intolerant vegetarian daughter’s birthday and everybody, everybody, everybody loved it – ! They said they like it even better than the usual New York cheesecake that I make. I could not find tofutti so used kite hill and Mykonos. I was worried that It was too runny so left it in the oven with the door closed for at least an hour before cooling on the counter and the fridge. Made it the day ahead so it had time to set, and served with blueberry compote. Had a little trouble getting it off of the parchment paper without leaving the crust so flipped it over and lifted the paper off, then flipped it back again. No harm, no foul! Thank you so much for this simple, fabulous recipe.
I’m so happy the cheesecake worked out for you, Lori! Thanks so much for leaving such a wonderful review!
Thank you so much for this wonderful recipe. Does this cheesecake freeze well?
You are welcome! Yes, it freezes well. Just let it cool completely first in the refrigerator, then wrap well and freeze.
Is this recipe gluten free as well
It isn’t gluten free because the graham crackers are made of wheat. You can try replacing them with gluten free gingersnap cookies or use the crust from my raspberry vegan cheesecake recipe.
I actually used Violife first (before I read all the comments) and, although it practically bubbled over in the oven, the flavor was delicious, though the texture was a little gritty. The second time I tried Tofutti and it still bubbled up, just like the Violife. Not sure what I’m doing wrong. The texture was definitely better with the Tofutti but I prefer the flavor of the Violife. Any suggestions?
Hi there! I wonder if you used a regular 9 inch pie pan or a springform pan? The reason I ask is a springform pan is much deeper, and the cheesecake should not bubble up or overflow in it. A regular pie dish however, would probably cause spillage. Did you make any substitutions at all? Tofutti always works perfectly for me.
No substitutions. I’m stumped! Regular springform pan. I don’t know. I’ll definitely keep trying, I’m just not sure where it went wrong!
I used Violife and mine bubbled up really bad as well.
I used brown sugar because that’s all I had and assumed that was the reason.
I followed all other directions exactly. Including using a 9″ springform pan.
is it possible to make this in cupcake molds or cupcake pan? i have cute Easter cupcake papers i want to use….
Hi Jocelyn, Mini cheesecakes are going to take less time to cook and less time to chill. Muffin size will need about 20-25 minutes. The cheesecakes will look cooked, except for maybe the middle, but they won’t be totally firm until they chill. Because I haven’t tested every pan size, it’s hard for me to say exactly how long it will take, but with mini sizes, there is a little bit of give. You probably don’t need to worry about not opening the oven door as much for smaller cheesecakes. Hope that helps!