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Home » Recipes » Dessert Recipes

Best Easy Vegan Cheesecake Recipe

Published on February 12, 2019 by Kate, Updated on April 29, 2021 - 25 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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pinnable image of easy vegan cheesecake

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!

vegan cheesecake with fork beside on a white plate drizzled with raspberry sauce

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. 

Related recipe: Vegan Pumpkin Cheesecake

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

vegan cheesecake sliced on a plate with a spot of whip cream and drizzle of chocolate

Related recipe: Vegan Strawberry Shortcakes

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.

ingredients for vegan cheesecake in a blender: tofutti cheesecake, tofutti sour cream, sugar, cornstarch, lemon juice, vanilla

Blend (or beat with electric beaters) until absolutely smooth and creamy.  Pour into an extra large graham cracker pie crust.

pouring vegan cheesecake mixture into graham cracker pie crust

Keep the center of the cheesecake slightly higher than the edges if possible.

unbaked vegan cheesecake in a graham cracker pie crust ready to bake

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.

 baked vegan cheesecake without toppings

Related recipe: Simple Berry Sauce

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.

frozen raspberry juice being expressed through a sieve for topping vegan cheesecake

→ 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.

cornstarch and raspberry juice in a small saucepan with whisk beside

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).

vegan chocolate chips in a clear bowl with coconut oil

→ 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!

melted chocolate in a clear bowl with a silver spoon

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

side overhead shot of vegan cheesecake with various drizzles and fresh raspberries with a fork bite taken off the end and resting nearby

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 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!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

side overhead shot of a slice of vegan cheesecake on a white plate with raspberries for garnish and a napkin beside

Best Easy Vegan Cheesecake

This simple vegan cheesecake is so authentic that the creamy richness will just blow your mind!  Nut-free and tofu-free, whip a few simple ingredients together, bake, refrigerate, and enjoy!!
4.55 from 33 votes
Print recipe Leave a comment
Course: Dessert
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 530kcal
Author: Kate

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

  • Blender

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.
    ingredients for vegan cheesecake in a blender
  • Blend (or beat with electric beaters) until absolutely smooth and creamy. Pour into an extra large prepared graham cracker pie crust.
    pouring dairy-free cheesecake mixture into a pie crust
  • Keep the center of the cheesecake slightly higher than the edges if possible.
    vegan cheesecake in graham cracker crust ready to bake
  • 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.
    baked vegan cheesecake

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.
    straining raspberry seeds through a sieve into a cup
  • 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.
    raspberry syrup in a saucepan

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!
    melted vegan chocolate chips in a bowl
  • Now you’re ready to slice your cheesecake, add your drizzles, and devour!

Notes

This Cheesecake easily serves 8.
Please note that I used an extra-large size prepared graham cracker crust for this recipe!

Can I freeze this vegan cheesecake?

Yes, it can be frozen, be freezing does slightly alter the texture, so it may not be quite as smooth.  

Nutrition

Calories: 530kcal | Carbohydrates: 62g | Protein: 7g | Fat: 31g | Saturated Fat: 11g | Sodium: 533mg | Potassium: 47mg | Fiber: 5g | Sugar: 34g | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
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Reader Interactions

Comments

  1. Nancy O'Leary

    December 09, 2021 at 7:31 pm

    Hi Kate can I make my own crust & bake in a springform pan like a regular cheesecake

    Reply
    • Kate

      January 04, 2022 at 11:01 pm

      Yes of course!!

      Reply
  2. Dee

    January 17, 2021 at 6:33 am

    Hi was wondering how baking it will firm it up since there's no flour or eggs to bind it? In my head, I feel like the sour cream and cream cheese would just melt in the oven?

    Thank you!

    Reply
    • Kate

      January 17, 2021 at 5:22 pm

      Hi Dee, it has a bit of flour to help it firm up, and dairy-free sour cream and cream cheese is not as 'melty' as the regular kind. And the overnight chill time in the fridge is a must to help it set!

      Reply
  3. Veda

    January 16, 2021 at 3:55 pm

    This looks delicious and easy

    Reply
    • Kate

      January 17, 2021 at 5:17 pm

      Thank you! 🙂

      Reply
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