This luscious Vegan Cheesecake gives you authentic cheesecake flavor with genius vegan ingredient swaps.
If you’ve been searching for an absolutely sublime vegan cheesecake that tastes like a real, authentic cheesecake, your search is over.
Using luxuriant coconut cream, the genius of melted coconut oil, vegan graham cracker crumbs, and vegan cream cheese, this indulgent vegan cheesecake brings the flavor big time. It accomplishes this through just the right notes of vanilla and lemon to round all these flavors into one authentic-tasting, non-dairy cheesecake.
Indeed, those faint notes of the islands that come from coconut cream, combined with the bright blast of lemon juice, help bring the depth of flavor, together with that mild tang from the cream cheese that authentic cheesecake has.
I mean, if you love those thick, creamy, New York-style cheesecakes, then you’ll love this vegan take on cheesecake. It tastes so good, it will have everybody looking around for the box you brought it home in!
Creating a vegan cheesecake that tastes like the real thing
There’s a secret to creating a vegan cheesecake base and making it both hold together and taste just like your favorite New York-style cheesecake base. Indeed, vegan chefs struggled with cheesecakes holding together for a while until we discovered through trial and error (which is how all amazing dishes are created) that a little coconut oil melted into that sugar and vegan graham cracker crumb crust creates a kind of seal around vegan cheesecakes, helping them hold together beautifully.
How do I store leftovers?
Store leftovers of this cheesecake in the refrigerator, covered in plastic wrap. This way, your refrigerated cheesecake will keep well for up to 5 days. You could also freeze leftover slices of cheesecake individually for up to 6 months, for a slice of your favorite vegan cheesecake whenever you want.
Serving suggestions
Serve this indulgent vegan cheesecake after great vegan meals. For instance, start with these Lentil Sloppy Joes served with this Vegan Coleslaw on the side, or this very vegan (even though it doesn’t say so) recipe for Roasted Asparagus and Mushrooms.
Vegan Cheesecake
Ingredients
- 1 1/2 cups vegan graham cracker crumbs for crust
- 1/3 cup melted coconut oil for crust
- 3 tablespoons granulated sugar for crust
- 32 ounces vegan cream cheese softened
- 1 can (13.5 ounces) coconut cream
- 1 1/3 cups granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- Fresh fruit for serving (optional)
Instructions
- Make the crust by mixing the graham cracker crumbs, melted coconut oil, and granulated sugar together until crumbly and moist.
- Firmly press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust at 350°F for 10-12 minutes, then set aside to cool.
- In a large bowl, beat the vegan cream cheese until smooth.
- Add the coconut cream, sugar, cornstarch, vanilla extract, and lemon juice; mix until well combined. Transfer the mixture to the baking pan, pouring it over the cooled crust.
- Bake at 350°F for 50-60 minutes, until the edges are firm, but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 10 minutes with the door cracked.
- Remove from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight. If desired, serve with fresh fruit, such as strawberries, raspberries, or blueberries.
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