The Best Vegan Cheesecake Recipe

Hello there! Do you love cheesecake but want a vegan option? Well, you’re in luck! Today, I’ll be sharing with you a recipe for the best vegan cheesecake you’ll ever taste. And the best part? It’s baked, so you get that rich, creamy goodness that we all crave. But here’s the twist – this vegan cheesecake doesn’t use any cashews, nuts, or tofu. I promise you won’t even be able to tell the difference!

Ingredients

To make this vegan cheesecake, you’ll need:

Dairy-free cream cheese (make sure it’s a good quality one with minimal or no added water)
Sugar (you can use white sugar or unrefined white sugar, or even try a sugar-free alternative like erythritol)
Cornstarch (or tapioca starch or arrowroot starch)
Dairy-free milk (like unsweetened almond milk or oat milk)
Lemon juice (just a tablespoon for a slight tang)
Vanilla extract (a teaspoon should do the trick)
Your favorite 8-inch pie crust (you can even make a gluten-free crust if you prefer)

Instructions

Start by preparing your pie crust. You can make your own or use a store-bought one.
In a mixing bowl, beat the dairy-free cream cheese and sugar together until smooth and creamy.
Add in the cornstarch, dairy-free milk, lemon juice, and vanilla extract. Beat on low until combined, then turn up the speed and beat until smooth and creamy.
Pour the cheesecake filling into the pie crust and spread it out evenly using a rubber spatula.
Bake the cheesecake for 40-45 minutes.
Once cooked, remove from the oven and let it cool completely in the cake pan.
Once cool, refrigerate the cheesecake for at least 4 hours or overnight.

And you’re done! Now you have a delicious vegan cheesecake that will impress all your friends and family. It’s perfect on its own, but feel free to add some fresh berries, whipped cream, or even a scoop of ice cream for an extra special touch.

If you’re using a store-bought crust, make sure it’s vegan-friendly and doesn’t contain eggs or nuts.
When mixing the cheesecake filling, be sure to scrape down the sides of the bowl regularly. This will help ensure a smooth and stable filling.
For the best texture, refrigerate the cheesecake overnight before serving.
To slice the cheesecake, use a slightly wet and extra sharp knife for clean cuts.
If you’re following a gluten-free or sugar-free diet, you can easily adapt this recipe by swapping out the starch or sugar with suitable alternatives.

You can store any leftover cheesecake in the refrigerator for up to 7 days. Simply place it in a sealable container or cover it with plastic wrap. If you have extra slices, you can also freeze them in a freezer-friendly container for up to 6 months.