This Vegan Cheesecake Recipe is easy to make and can be enjoyed by everyone. It’s creamy, tangy, and everything you want a cheesecake to be. Try this Vegan baked New York Style cheesecake.

I have tried to find a recipe of cheesecake that would satisfy a cheesecake connoisseur like me. I love the combination of the smooth creamy texture and crunchy thin crust. Then the flavors and toppings you can have on top. My classic favorite was always cherry or strawberry sauce.

When making a vegan version at home, I tried the cashew version (too gritty and had an aftertaste) and the silken tofu version (not bad, but texture was off). And I tried adding coconut cream so it would thicken in the fridge, but the taste was too strong.

But I wouldn’t give up. I refused.

Eventually, I just looked to the original recipe and replaced the ingredients with the vegan equivalent. After a few tries, I was able to nail the perfect Vegan Cheesecake Recipe!

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Ingredients for this vegan cheesecake recipe

For the filling, we want something tangy and creamy, but firm when chilled in the fridge so you are able to cut through it. The ingredients for it are:

• Vegan Cream Cheese. My favorite to use is Violife’s Plain Vegan Original Cream Cheese, but you can also use Tofutti’s, Kite hill’s, or Miyoko’s. You don’t want any flavored ones, like onion and chives, or any with any “off” tastes.
• Yogurt. Most cheesecake recipes call for sour cream for the tangy flavor and to loosen up the thick cream cheese. But vegan sour cream is hard to find for me and yogurt is always readily available. It also provides that tangy lactic acid you need to add that subtle boost. Make sure it is a vegan yogurt that is unsweetened and unflavored.
• Lemon juice. This also adds a lovely fresh flavor of lemon and helps along the tangy taste.
• Cornstarch. The cornstarch is here for it’s thickening properties, similar to what eggs would do.
• Sugar

For the Crust, we will use:

• Graham Crackers. Graham Crackers are classic to use in the crust, but if you have a problem eating something that contains honey, try my recipe for vegan graham crackers or try digestive biscuits.
• Butter. Use vegan baking sticks instead the ones in the tub. If your butter is unsalted, then add a pinch of salt.
• Sugar

For special equipment, you must have a springform pan. The removable bottom allows you to open it without damaging the cheesecake and it gives the perfect height and shape. This recipe works best in a 9-10″ springform pan.

Procedure

This recipe is not super complicated and most of the time is waiting for it to cool so you can slice it.

First we start with the springform pan. You have to line it with parchment paper and the best way to do this is spray your pan with oil. This will help it stick and then cut a long rectangle for the side and cut a circle for the bottom of the pan. Then wrap the outside with foil. Like so:

This will make for easier removal when it’s finished and the foil will make sure there are no leaks.

Next the crust. I used my homemade graham crackers (check recipe here), but you can use store-bought graham crackers or digestive biscuits. I even used ginger snaps one time. Whatever cookie you use, put in a food processor. Pulse until it’s like sand, then add the sugar and melted vegan butter. You can also use a blender or go old-fashioned and put it in a Ziploc bag and beat it with a rolling pin. Whatever works for you.

Put your crust inside the pan and press down with the bottom of a mason jar or bowl. You can to pack it down. Then put it a preheated oven for 8 minutes to crisp up.

Take it out when ready and replace it with a pan to heat up with the oven. Add the pan to the bottom rack. You will see why later.

For the cheesecake filling, make sure everything is at room temperature before starting. This is because the mixture will become chunky and you don’t want to mix it too much and then you will have a lot of air bubbles which will crack the surface of the cheesecake.

In a bowl, add the cream cheese. Mix it with an electric mixer until smooth. Then add the rest of the ingredients and mix until smooth. Pour it into the pan and smooth out the top with a spatula. Tap it onto a hard surface to even it out. This will also help pop any bubbles.

Put in the top shelf of your oven and put a cupful of ice onto the bottom rack. Then shut the door immediately. The resulting steam will help the cake cook without burning. I like this method better than a water bath, but you can do that instead if you want.

Bake for 30 minutes, then turn off the heat, but don’t open the door. Open the door a crack to slowly release the heat out, then take out to cool at room temperature, before placing in the fridge. This gradual cooling process ensures the cake doesn’t crack on you. Sudden drops in temperature will stress out the delicate cake.

Chill for at least 6 hours or overnight. Then you can eat it plain or add your favorite toppings. I topped mine with vegan cream cheese frosting and strawberry sauce (recipe below).

Want More?

Try Out Similar recipes below:

• Vegan Cheesecake Brownies
• Homemade Vegan Graham Crackers
• Easy Pineapple Upside Down Cake

I hope you try this recipe. If you tried this recipe, let me know in the comments below.

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