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!
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 vegan better-than-sex cheesecake. Yup, we’re going for really decadent here, folks.
This vegan cheesecake recipe is made of:
- vegan cream cheese (I use Tofutti or similar)
- vegan sour cream (I use Tofutti or similar)
- flour or cornstarch
- lemon juice
- vanilla extract
- sugar
I know!! It sounds too easy, and it really is! So here we go.
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.
Before serving, prep your drizzles as desired. 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.
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!!!)
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 anxious for you to try this recipe. No stress, little mess, but ohh so decadent!!
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Best Easy Vegan Cheesecake
Ingredients
Cheesecake Filling
- 2 8oz. Vegan Cream Cheese I use Tofutti
- 1 12oz. Vegan Sour Cream I use Tofutti
- 3/4 cup Granulated sugar
- 1 tsp Lemon juice fresh squeezed
- 2 Tbsp Flour or cornstarch
- 1 tsp Vanilla Extract
Raspberry Drizzle
- 1 cup Frozen rasberries
- 2 Tbsp Agave Nectar or sugar
- 1 1/2 tsp Cornstarch
Chocolate Drizzle
- 1/4 cup Vegan Chocolate Chips
- 1 tsp Coconut oil
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 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 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
- Before serving, prep your drizzles as desired. 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.
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!
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