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Vegan Cheesecake Recipe

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4.2 from 5 reviews

This creamy vegan cheesecake is a delightful dairy-free dessert that’s both rich and smooth, made with vegan cream cheese and plant-based yogurt. Sweetened naturally and flavored with vanilla and a hint of lemon, it bakes to perfection with a delicate crust, making it ideal for vegans and those seeking a dairy-free treat.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Filling

  • 24 oz vegan cream cheese, softened to room temperature
  • 2 cups plant-based yogurt
  • 2 1/2 tsp pure vanilla extract
  • 4 tsp cornstarch
  • 2/3 cup sugar (or pure maple syrup, or xylitol for sugar free)
  • 1 tbsp lemon juice (optional)

Crust

  • 1 pie crust (store-bought or homemade vegan pie crust)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Fill a baking pan about halfway with water and place it on the oven’s lower rack; this water bath will help keep the cheesecake moist and prevent cracking.
  2. Prepare Crust: Press your chosen pie crust firmly into a 9-inch springform pan and set it aside.
  3. Blend Filling Ingredients: In a blender or food processor, beat the vegan cream cheese, plant-based yogurt, vanilla extract, cornstarch, sugar (or alternative sweetener), and lemon juice together just until smooth. Avoid overmixing to prevent air bubbles that cause cracks during baking.
  4. Assemble Cheesecake: Pour and spread the smooth filling evenly over the prepared crust.
  5. Bake Cheesecake: Place the springform pan on the oven’s middle rack, above the water bath. Bake for 30 minutes.
  6. Cool Gradually: When baking time is complete, turn off the oven but keep the door closed. Leave the cheesecake inside for an additional 5 minutes to allow gentle cooling.
  7. Cool and Chill: Remove the cheesecake from the oven and let it cool on the countertop for at least 20 minutes. Then refrigerate it for several hours or overnight, allowing it to firm up and enhance flavors.
  8. Serve and Store: Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.

Notes

  • Beating the filling just until smooth is crucial to avoid cracks by minimizing air bubbles.
  • Using a water bath during baking ensures a moist environment to prevent the cheesecake from drying out and cracking.
  • The lemon juice is optional but adds a subtle tangy brightness to balance the sweetness.
  • You can substitute sugar with pure maple syrup or xylitol for a sugar-free version.
  • For best texture, allow the cheesecake to chill overnight before slicing.
  • Store leftovers properly to maintain freshness and prevent freezer burn.

Find it online: https://cheftinaskitchen.com/vegan-cheesecake-recipe/