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!
Hi Nora I’m going to try and make this. Do you bake it in a water bath? I have never not baked a cheesecake that way… thank you.
I have made it both ways, but actually found it’s just not necessary with this vegan recipe. If you want to, go ahead, but I have found no difference personally. Thanks!
Hey I haven’t tried this yet but I’m wondering the same — can I prepare the filling ahead of time before baking it? And if so should I refrigerate it or leave it out before baking? (2-3 hours max) I’m waiting on my springform to arrive in the mail but want to get started on this. Thanks ?
Sorry if this response is too late! But yes, that should be fine, I would store it in the fridge until you can bake it. Hope you enjoyed it!
I make this for every family holiday and it is always a hit. People can’t tell it’s vegan at all. I even adapted it this year for the instant pot because my oven was full and it still turned out perfectly. Thank you for creating this recipe!
Wow that’s so cool you made it in your Instant Pot! Thanks for the feedback. I’m so glad you enjoy it!
One of my go to recipes!! Thank you so much. Sooo good ?? question do you think you can freeze it after making it?
Yes, it can be frozen. So happy you like the cheesecake, thanks!
Gdamnit I forgot about the no-daiya warning. All they had at the grocery store. Holy shite it turned out weird. ???
Can i replace the coconut cream with somethinf else
I haven’t tested it with anything else, so I’m not sure.
About to make this! ?
TO CLARIFY: use the entire can of full fat coconut milk, not just the cream on top?! I don’t want to mess this up!
Many thanks! All your recipes I’ve tried are divine!
Yes, you can use 1 can (13.5 ounces) of full fat coconut milk OR coconut cream, either works. I hope you love the cheesecake! Thanks so much.?
Girl… I forgot to half the coconut milk and just burned a big huge mess in my oven!! It overflowed! ? Dying a little… I really wanted this lol! Lesson learned! I’ll try it again sometime! ?
Oh no! I don’t see why you would need to cut the coconut milk in half though, it calls for a whole can of coconut cream (though coconut milks works as well). It sounds like maybe you used a regular 9 inch pie pan instead of a deeper springform pan, which would definitely make the mixture overflow! For a regular pie dish, cut the recipe in half. Hope that helps and you can try again sometime!
Can I add mini chocolate chips? If so, Hope much do you recommend and does it change the cooking time?
Thank you!
You probably could but I haven’t tried it. I don’t think it would change the cooking time.
Hi. I’m considering making these in individual vintage custard dishes. I have 6 of them. Any suggestion on cool time? Good idea?
I’m sure it would work but I haven’t tried it so I’m not sure. They will need much less time to cook, maybe 20-30 minutes, and then need to chill for a few hours.
I love this recipe! One question, I always use Tofutti when I make my cheesecakes, but my store ran out and I could only get my hands on a large amount of Follow Your Heart cream cheese…. have you tried this band / will it still work ok with this recipe? Thanks!
I’m not sure that I’ve tested it with Follow Your Heart, but I imagine it should work. Best of luck, let me know if it turns out with that brand!
So I was only able to find 2 containers of tofutti cream cheese. I didn’t think they would be wiped off the shelves everywhere. Would it be okay to mix them with KiteHills?
Yes, that should be just fine. Enjoy!
Thank you! I’m going to make it tomorrow and freeze for thanksgiving, your recipes are the best and have never failed me.
I’m so happy to hear that!!
You were not lying. My boyfriend said this is the best cheesecake he’s ever had in his life. I have always been obsessed with cheesecake since I was a kid and thought that was one thing Id have to give up to be vegan but no, this cake is unbelievable ???
I used hobnobs for the base and violife cheese and it was perfect.
I’m so glad to hear that!
Hi. Do you think I can replace the corn starch with tapioca starch? Thank you so much. 🙂
Hi! I haven’t tried it so I’m not sure it would work or now. I don’t feel like tapioca starch is quite as good at thickening and firming, so I’m afraid the texture will be a little odd.
Would you make any adjustments for using an 8 inch springform pan? Can’t wait to try this recipe!
It should be fine, just maybe bake it a little longer, an extra 10 minutes should do it. Thanks!
can this be made ahead, and frozen a week of head of time????
Yes, that should work just fine.
Hey Nora-
Patiently awaiting the result of the cheesecake!
I misunderstood the foil directions and lined the inside of the pan. 🙁 I didn’t know about, and don’t know why I didn’t consider, the pan leaking. I did briefly consider using a pan under the cake pan but worried it would affect the cook time/airflow.
Talk about smoke!
Here’s to hoping the cake works even with my foil mistake!
I hope you enjoy the cheesecake once it chills! Yes, that is the reason for the foil, a little oil will leak if you don’t do that causing a lot of smoke!
Hi,
The first time I tried this recipe, for my dad, I used kite hill for mini cakes and they came out great. I recently tried again for a whole cake using Tofutti and it took a long time for the cake to solidify in the oven. It was a soup! I eventually got it to a respectable texture and put it to set in the fridge. I also noticed that it seems extremely salty. Is this usually the case? I should also add that I didnt use the 3 tbsp of lemon juice. Does that offset some of the saltiness?
Hi there! I usually have the best success using Tofutti brand, so that’s a little odd. Did you let it bake in the oven for 50 minutes, then let it sit in the oven another 10 minutes like instructed? Like I say in the instructions, it will still look jiggly and uncooked in the middle when you take it out, and firm up a ton once cooled in the refrigerator. The best texture comes if you leave it overnight or for several hours in the fridge. So you really can’t tell the texture based on how it looks when you take it out of the oven. I have no idea why it tastes salty, there isn’t any added salt? You didn’t by any chance accidentally put in salt instead of sugar did you?
I’m not sure what happened, I followed the recipe exactly as shown (using Trader Joe’s cream cheese). After 8 hours in the fridge I cut into it, and all the insides came leaking out. It’s just pudding 🙁
Oh no, that’s not good! Sorry to hear that. It sounds like it didn’t cook enough maybe, or I wonder if Trader Joe’s possibly changed their formula. I always have the best luck using Tofutti brand, and I haven’t used Trader Joe’s brand for this in a few years, though it did work for me then. If you want to try again, I would use Tofutti and make sure you follow the recipe exactly in every other way.
Hi, I can’t have soy will the follow your heart brand of cream cheese work in this recipe?
Yes, that one should work just fine.
Can I freeze the cake after it’s baked. I want to make some and freeze for the holidays.
I was planning on making smaller sizes so I can make different toppings.
Yes, it freezes very well!
Excited to try this recipe! I was thinking of using a muffin pan instead of a spring pan to make mini cheesecakes. Do you think I cut the recipe in half for this?
I would cut the recipe in half, yes, and bake the mini cheesecakes for much less time. Maybe 20 minutes? I haven’t tested it so I’m not 100% sure. Hope you enjoy!
25 mins works well.
Hi Nora,
I made this cheesecake to rave reviews! Thanks for the recipe!
I would like to use this same recipe but use 4″ springform pans so I have smaller ones to give away.
Do you know how many 4″ cheesecakes this recipe would make? And, how long I should cook them?
I’m so glad to hear that! I’m guessing it would make three but I’m not totally sure. Probably a lot less time, but I haven’t tested it. Maybe 30 minutes or a little longer.
So good! I did switch it up a little for a fall feel… I used caramel extract instead of vanilla and I topped it with a caramel apple pie filling that I made. And drizzled it with caramel. Is was very yummy. Thank you for sharing a basic cheesecake so I can play with the flavors.
How can I make this peanut butter flavor? Can peanut butter replace the coconut cream?
That might work, or perhaps just add a little peanut butter? I’m not sure, I would have to experiment.
Greetings Nora! This cheesecake recipe was fun to make and SUPER DELICIOUS. I have one question…. will a pecan oatmeal crust work?
Thanks! Glad you enjoyed the cheesecake. Yes, a different crust could definitely work here!
Thank you for such a quick reply. It was requested for a special occasion and I want to try a different crust. Btw…. I’ve tried MANY of your recipes and NONE have disappointed ?
I am not sure what I could have done wrong but when my cheese cake came out of oven it looked like soup. Alarming but put in fridge to see what it would look like in morning and it had separated and seems a bit of a disaster.It did firm up mostly – I did everything by the book and thought maybe my coconut milk but i used Cha’s organic coconut cream
and my vegan cream cheese was Violife which is one of the best tasting ones I have found. It looked exactly like your going into the oven but not so much coming out. Any Suggestions
I love Violife but I haven’t tried it in the cheesecake. It looks like it is primarily coconut oil, which makes sense why it would just kinda melt instead of firm up. So I think that’s the issue. Tofutti give me consistently good results for this recipe, so I would try that one instead. Hope that helps!
I so wish I had read through the comments before attempting my cake. I, too, used Violife cream cheese and found a cheesecake soup in my oven after 50 minutes. I did make a few mini no-bake cheesecakes with the filling, so we’ll see how those come out.
I have not tried this yet but your recipes are always my go to when I’m feeling creative to cook.
Do you know if Miyoko Cream Cheese or Kite Hill Cream Cheese will work?
I’m planning to make this next week. Thank you!
I think either of those will work quite well here. Hope you enjoy, thank you so much!
Should I let the cheesecake cool completely at room temperature before putting it in the fridge?
No, it doesn’t need to cool completely at room temperature, just for 15 minutes, then move it to the fridge.
I used kite hill and it came out great!