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This image shows the completed vegan cheesecake with a smooth, creamy filling, a golden graham cracker crust, and a light, refreshing appearance, perfectly chilled and ready for serving.

Vegan Cheesecake Recipe

This vegan cheesecake features a creamy, dairy-free filling made with high-quality vegan cream cheese and a simple graham cracker crust. Lightly sweetened and infused with vanilla and lemon, it's a delightful, plant-based dessert that's both rich and refreshing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 180 kcal

Equipment

  • Spatula
  • Cooling rack
  • Measuring cups and spoons
  • Electric Mixer or Hand Mixer
  • Mixing bowl
  • 8-inch Pie Pan

Ingredients
  

  • 2 tbsp cornstarch can use tapioca starch or arrowroot starch
  • 1 tsp vanilla extract
  • 1 8 inches pie crust Homemade or store bought
  • 1 tbsp lemon juice
  • 16 oz vegan cream cheese room temperature
  • 3 tbsp milk of choice(Almond milk is used here)

Instructions
 

  • Prepare an 8-inch pie crust and set it aside.
    This image shows a slice of vegan cheesecake being served from the pie, with a smooth and creamy texture, ready to enjoy as a dairy-free dessert.
  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, combine softened cream cheese with sugar and beat on low until the mixture is smooth and creamy.
  • Gradually add cornstarch, milk, lemon juice, and vanilla extract while continuing to beat on low.
  • Once fully incorporated, increase the speed to high and beat until smooth.
  • Pour the cheesecake mixture into the prepared pie crust.
    This image shows the creamy vegan cheesecake mixture being poured into a pre-made graham cracker crust, ready for baking in the pie pan.
  • Bake for 40-45 minutes.
    This image shows the vegan cheesecake baking in the oven, with the edges of the crust turning golden brown as the cheesecake sets in the center.
  • Remove from the oven and allow it to cool completely.
    This image shows the vegan cheesecake cooling on a rack after being baked, allowing it to set properly before being chilled.
  • Once cooled, refrigerate for at least 4 hours or overnight.

Notes

  • This nutrition information is based on 1 slice of the cake.
  • Opt for a high-quality vegan cream cheese, such as Tofutti or So Delicious, for the best results.
  • A simple vegan graham cracker crust is used in this recipe.
  • Use either white sugar or unrefined sugar. For a sugar-free option, substitute with erythritol or monk fruit sweetener.