Are you looking for an easy and amazing simple vegan cheesecake recipe that will blow your mind with how ‘real’ it tastes? This ultra creamy vegan cheesecake literally whips up in minutes, bakes in the oven to perfection, and then rests in the refrigerator overnight until you are ready to serve it with your favorite toppings!
This cheesecake is fantastic for any special occasion (is Friday night a special occasion??). But in all seriousness, it’s great for birthday and holidays, and the best part is that it is cooked the night before so it does not take up valuable oven space when you’re busy cooking for a big holiday.
By the way, if you’re looking for more holiday recipe inspiration, check out my favorite vegan holiday recipes!
What is vegan cheesecake made of?
Often you will find recipes for vegan cheesecake made with cashews, coconut milk, and/or tofu. All of these ingredients have their place, but you won’t find them in this recipe. I love healthy desserts but the goal here is a super decadent vegan cheesecake.
This is a rich and creamy vegan cheesecake without tofu and without cashews. This cheesecake is made with dairy-free cream cheese and dairy-free sour cream for a dairy-free cheesecake that tastes like the real thing.
This vegan cheesecake filling is made with just 6 ingredients:
- vegan cream cheese (I love Tofutti cream cheese for this cheesecake)
- vegan sour cream (I also use Tofutti for this cheesecake)
- flour or cornstarch
- lemon juice
- vanilla extract
- sugar
I know!! It sounds too easy, and it really is!
You’ll also need:
- large graham cracker crust
- ingredients for the drizzles, if you want to add some pizzazz to your cheesecake (fresh or frozen raspberries + agave nectar + corn starch, and chocolate chips + coconut oil)
- Vegan coconut whipped cream – for topping
Let your vegan cream cheese and sour cream warm to room temp if possible. (If you’re in a hurry, just go for it, it’ll just be a little more difficult to whip or blend.)
Empty two 8oz. containers of vegan cream cheese, and one 12 oz. container of vegan sour cream into a blender (you can also use a bowl and electric beaters for this!). Add fresh lemon juice, sugar, and vanilla extract to blender (or bowl) and blend away.
Blend (or beat with electric beaters) until absolutely smooth and creamy. Pour into an extra large graham cracker pie crust.
Keep the center of the cheesecake slightly higher than the edges if possible.
Gently place in the oven and bake on middle rack at 350 degrees for 50-55 minutes or until center appears mostly set. (You will see the cheesecake puff up considerably during baking. It will deflate after and that is perfectly normal.)
Allow the vegan cheesecake to cool on a wire rack until close to room temperature, then cover and place in the refrigerator for at least 6 hours or overnight.
Raspberry and chocolate drizzle for cheesecake
A simple raspberry sauce and melted chocolate are some of my favorite ways to decorate this cheesecake.
Here’s how to make raspberry sauce for cheesecake:
→ Warm one cup of frozen raspberries either in a pot on the stove or in the microwave. Using a sieve, drain the raspberry juice, saving the pulp for smoothies or other recipes.
→ Add 2 tablespoons of Agave Syrup or sugar to your raspberry juice to sweeten. If your raspberry juice is room temp or cooler, you can add 1 – 1 1/2 teaspoons of cornstarch directly to it. If it is warm, first dissolve the cornstarch in a tablespoon of water, then add to your raspberry mixture.
→ Whisk continuously over medium heat until thickened and set aside.
Here’s how to make a simple chocolate drizzle for cheesecake:
→ Take one quarter cup of vegan chocolate chips and 1 teaspoon of coconut oil, and place in the microwave for 1 minute 30 seconds or (warm to melty state in a saucepan on the stove).
→ Remove from the microwave and stir. If all chips are melted, you’re ready to drizzle, otherwise microwave further in 20 second increments, stirring each time to see if completely melted!
Now you’re ready to slice your cheesecake, add your drizzles, (add a touch of non-dairy whip cream if you like!) and serve to your delighted guests!! (Just be sure and slice it so you have some left for later!!!)
Other cheesecake drizzles to try:
- Simple berry sauce – if you prefer some pieces of fruit on your cheesecake!
- Vegan caramel sauce – caramel cheesecake?? Yes please!!
- Vegan chocolate sauce – if you prefer to make chocolate sauce from scratch instead of by melting chocolate chips
So here’s the ultimate question, Is Vegan Cheesecake good?
No, it’s not good – it’s AMAZING! Yeah, excuse me for shouting that. But I’m just so seriously addicted to this cheesecake and I know you’re going to love how authentic it tastes, so I can’t wait for you to try it!
Well my dears, I am truly excited for you to try this recipe. No stress, little mess, but ohh so decadent!!
Other vegan desserts you will love:
- Vegan double layer pumpkin cheesecake
- Vegan cream cheese
- Vegan chocolate peanut butter pie
- Vegan chocolate milkshake
- Chocolate popcorn balls
- Vegan pie crust
- Vegan blueberry pie
If you’ve tried this Vegan Cheesecake Recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Best Easy Vegan Cheesecake
Ingredients
For the cheesecake:
- 2 8 oz Vegan cream cheese, I use Tofutti
- 1 12 oz Vegan sour cream, I use Tofutti
- ¾ cup Granulated sugar
- 1 teaspoon Lemon juice, fresh squeezed is best!
- 2 tablespoons Flour, or cornstarch
- 1 teaspoon Vanilla extract
- 1 Extra-large graham cracker pie crust
For the raspberry drizzle:
- 1 cup Frozen rasberries
- 2 tablespoon Agave nectar, or sugar
- 1 ½ teaspoon Cornstarch
For the chocolate drizzle:
- ¼ cup Vegan chocolate chips
- 1 teaspoon Coconut oil
Special equipment
Instructions
- Let your vegan cream cheese and sour cream warm to room temp if possible. (If you’re in a hurry, just go for it, it’ll just be a little more difficult to whip or blend.)Preheat your oven to 350 degrees.
- Empty two 8 oz containers of vegan cream cheese, and one 12 oz container of vegan sour cream into a blender (you can also use a bowl and electric beaters for this!). Add fresh lemon juice, sugar, flour, and vanilla extract to blender (or bowl) and blend away.
- Blend (or beat with electric beaters) until absolutely smooth and creamy. Pour into an extra large prepared graham cracker pie crust.
- Keep the center of the cheesecake slightly higher than the edges if possible.
- Gently place in the oven and bake on middle rack at 350 degrees for 50-55 minutes or until center appears mostly set. (You will see the cheesecake puff up considerably during baking. It will deflate after and that is perfectly normal.)Allow the vegan cheesecake to cool on a wire rack until close to room temperature, then cover and place in the refrigerator for at least 6 hours or overnight.
Raspberry Drizzle
- Warm one cup of frozen raspberries either in a pot on the stove or in the microwave. Using a sieve, drain the raspberry juice, saving the pulp for smoothies or other recipes.
- Add 2 tablespoons of agave syrup or sugar to your raspberry juice to sweeten. If your raspberry juice is room temp or cooler, you can add 1 – 1 ½ teaspoons of cornstarch directly to it. If it is warm, first dissolve the cornstarch in a tablespoon of water, then add to your raspberry mixture.Whisk continuously over medium heat until thickened and set aside.
Chocolate Drizzle
- Take one quarter cup of vegan chocolate chips and 1 teaspoon of coconut oil, and place in the microwave for 1 minute 30 seconds or (warm to melty state in a saucepan on the stove).
- Remove from the microwave and stir. If all chips are melted, you’re ready to drizzle, otherwise microwave further in 20 second increments, stirring each time to see if completely melted!
- Now you’re ready to slice your cheesecake, add your drizzles, and devour!
Hands down best vegan cheese cake recipe very much like the real thing has always come out perfect.
So glad to hear you loved it!!
I did my cheesecake according to the instructions and cooked for 60 minutes. It came out wiggly like loose I have it in the fridge right now ….I’m wondering what I did wrong and if is going to set up firm…..I mix it in the blender ….what did u think?
Oh no, how wiggly was it?? It will definitely set, make sure it’s in the fridge for at least 6 hours. Did it look slightly puffed up and a little golden on top when you took it out of the oven? Like in the photos? Or was it way wigglier?
Please come back and let me know how it worked out!!