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.
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
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.
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.
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.
→ 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.
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 cream cheese
- Vegan chocolate peanut butter pie
- Vegan chocolate milkshake
- Chocolate popcorn balls
- Vegan pie crust
- Vegan blueberry pie
- Vegan coquito
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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Recipe
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!
Beth
Cheesecake is runny and overflowed the edges even with an oversized Graham crust. Omit the cornstarch no need for it. Why would you want a cheesecake to rise?? Will not be making again my oven is a bloody mess.
Kate
Try without omitting he cornstarch. The mixture really shouldn't be super liquidy or thin. I am surprised to hear it overflowed, but then again the starch does make it thicker and less likely to overflow. Did you enjoy the cheesecake's flavor though? The part that did stay inside the crust?
Nancy O'Leary
Hi Kate can I make my own crust & bake in a springform pan like a regular cheesecake
Kate
Yes of course!!
Dee
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!
Kate
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!
Veda
This looks delicious and easy
Kate
Thank you! 🙂