Learn how to make the best vegan cheesecake ever. Light, creamy and smooth with no dairy or nuts. It’s easy to make and doesn’t require a high‑powered blender.
With over 150 5-star ratings, this has become one of my most popular recipes. I’ve also developed flavored variations like Vegan Pumpkin Cheesecake and Vegan Chocolate Cheesecake that you might enjoy.
Meet the vegan cheesecake of your dreams. Seriously — this cheesecake is rich and creamy yet light in texture. It took several attempts to perfect, and the final result reminds me of a New York‑style cheesecake. Guests rarely guess it’s vegan.
What makes this vegan cheesecake the best?
- Texture and flavor – Smooth, creamy and tangy in the right way. This tastes like classic cheesecake, but made without dairy.
- Nut free – A great option for anyone with nut allergies; this recipe doesn’t rely on cashews or other nuts.
- Easy to make – The method is straightforward. The most challenging part is waiting for it to chill.
- No high‑powered blender needed – Unlike many cashew‑based cheesecakes, an electric hand mixer or stand mixer is sufficient.
What’s in this vegan cheesecake?
- Graham crackers – Used for the crust. Choose honey‑free graham crackers to keep it vegan, or substitute Oreos or vegan cookies.
- Melted vegan butter or coconut oil – Binds the crust.
- Sugar – For sweetness in both crust and filling.
- Vegan cream cheese – The key ingredient. Tofutti is recommended here because it produces consistent results.
- Coconut cream – Use canned coconut cream or the thick part of full‑fat canned coconut milk.
- Cornstarch – Helps the filling set; don’t omit it. Arrowroot or tapioca may work as alternatives.
- Vanilla extract and lemon juice – For brightness and depth of flavor.
How to make this vegan cheesecake
See the recipe card below for exact measurements.
Preheat the oven to 350°F. Wrap the bottom and sides of a 9‑inch springform pan with aluminum foil to prevent leaks. Line the pan bottom with a circle of parchment and lightly oil it.
Make the crust by combining graham cracker crumbs, melted vegan butter (or coconut oil) and granulated sugar. Press the mixture firmly and evenly into the pan, bringing it slightly up the sides.
For the filling, beat the vegan cream cheese until smooth. Add coconut cream, sugar, cornstarch, vanilla and lemon juice, and beat until completely smooth and lump‑free. Pour the filling over the crust and spread evenly.
Bake for 50 minutes. Turn off the oven and leave the cheesecake inside for an additional 10 minutes with the door closed. The center will still look slightly jiggly — this is normal. Let it cool at room temperature for about 15 minutes, then refrigerate.
Chill in the refrigerator for at least 8 hours, preferably overnight. The cheesecake firms up over time and reaches its best texture after about 24 hours, so plan ahead if you can.
Frequently Asked Questions
Dip a large, sharp knife in hot water, wipe it dry, then slice. Repeat dipping and wiping between slices for clean edges.
No. Traditional cheesecake contains dairy and often eggs. This recipe is fully vegan and dairy‑free.
This specific baked version relies on vegan cream cheese for texture and stability. Other non‑cream cheese vegan cheesecakes exist but use different methods and ingredients.
Yes. Halve the ingredients and bake in a 9‑inch pie pan for about 40 minutes instead of 50.
Yes. Chill the cheesecake at least 8 hours, then wrap well and freeze. Individual slices also freeze well for grab‑and‑go desserts.
Stored in an airtight container, it will keep up to 7 days in the refrigerator.
Gluten free vegan cheesecake
Use gluten‑free graham crackers or gluten‑free Oreos to make the cheesecake both gluten free and vegan.
Optional cheesecake toppings
Serve plain, with fresh berries or try any of the following options:
- Vegan caramel sauce
- Vegan lemon curd
- Vegan salted caramel
- Vegan chocolate ganache
- Fresh strawberry sauce (recipe included below)
- Vegan whipped cream
More vegan cheesecake ideas
- Vegan Strawberry Cheesecake
- Vegan Oreo Cheesecake
- No‑Bake Mini Cheesecakes
- No‑Bake Layered Vegan Raspberry Cheesecake
- Oreo Mug Cheesecake
The Best Vegan Cheesecake
Light, creamy, nut‑free and baked — this vegan cheesecake is easy to make and reliably delicious.
Prep: 15 mins • Cook: 1 hr • Chilling time: 4 hrs (preferably overnight) • Total: ~5 hrs 15 mins • Servings: 12 slices
Ingredients
For the crust
- 1 1/2 cups vegan graham cracker crumbs* (or crushed vegan cookies)
- 5 tablespoons melted vegan butter or coconut oil
- 1/4 cup granulated sugar
For the filling
- 32 ounces (4 x 8‑oz packages) vegan cream cheese (Tofutti recommended)
- 1 (13.5 oz) can coconut cream (use the thick cream)
- 1 1/4 cups granulated sugar
- 4 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 3 tablespoons fresh lemon juice (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
Instructions
- Preheat the oven to 350°F. Wrap a 9‑inch springform pan with 1–2 layers of aluminum foil, covering the bottom and sides. Cut a circle of parchment for the bottom and lightly oil it.
- For the crust: In a medium bowl combine cookie crumbs, melted vegan butter and sugar. Stir until combined, then press firmly and evenly into the bottom of the prepared pan, pressing the crumbs up the sides slightly. Set aside.
- For the filling: In the bowl of an electric mixer (or using a handheld mixer), beat the vegan cream cheese until smooth, about 1 minute. Add coconut cream, sugar, cornstarch, vanilla and lemon juice. Beat until completely smooth, scraping down the sides and bottom of the bowl as needed.
- Pour the filling over the crust and spread evenly.
- Bake for 50 minutes without opening the oven door. Turn the oven off and let the cheesecake sit inside for 10 minutes. The center will be slightly jiggly — this is expected; it will firm up as it cools.
- Remove from the oven and let cool at room temperature for about 15 minutes. Refrigerate for at least 8 hours, preferably overnight, before slicing. The texture is most stable after about 24 hours.
Optional fresh strawberry sauce
- Place 1 1/4 cups of the sliced strawberries, sugar and lemon zest in a food processor and blend until smooth. Toss the puree with the reserved 1/4 cup sliced strawberries and chill for at least an hour before serving.
- Storing: Leftover cheesecake will keep up to 7 days in the refrigerator or can be frozen.
Notes
- Graham crackers: Many brands contain honey. Use a honey‑free brand or substitute vegan cookies; pulse them in a food processor and measure 1 1/2 cups crumbs.
- Cream cheese: Tofutti tends to give the most consistent results. Some other vegan brands may not set the same way; avoid brands that have changed formulas.
- If canned coconut cream isn’t available, use full‑fat canned coconut milk and scoop the thick cream from the top of chilled cans. Plant‑based yogurt can work as a coconut‑free alternative in some cases.
- To make a smaller cheesecake in a regular 9‑inch pie pan, halve the filling ingredients and bake about 40 minutes.
- Top with vegan caramel, chocolate ganache, whipped cream or fresh berries, depending on your preference.
Nutrition (approximate per serving)
Serving: 1 slice • Calories: 551 kcal • Carbohydrates: 51 g • Protein: 7 g • Fat: 40 g • Saturated Fat: 22 g • Sodium: 364 mg • Fiber: 6 g • Sugar: 35 g
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*Originally posted October 2018; republished with new photos and a simplified recipe process.