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Best Vegan Cheesecake Recipe

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4 from 35 reviews

This Best Vegan Cheesecake Recipe offers a creamy, dairy-free dessert that combines a crunchy graham cracker crust with a smooth, tangy vegan filling made from tofu and vegan cream cheese. Baked to perfection and slowly cooled to maintain a crack-free surface, this cheesecake is perfect for entertaining or a special treat.

  • Total Time: 19 hours 20 minutes
  • Yield: 8 servings

Ingredients

Crust

  • ½ cup vegan graham crackers (pulsed)
  • 2 tablespoons organic cane sugar
  • 5 tablespoons vegan butter (melted)
  • 1 pinch salt

Filling

  • 1 pound Silken or soft tofu (drained and pressed)
  • 24 ounce Tofutti plain vegan cream cheese
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 ¼ cups organic cane sugar
  • 2 ½ tablespoons Silk dairy-free heavy cream
  • ½ teaspoon baking powder
  • 6 tablespoons all purpose flour
  • 2 tablespoons lemon juice
  • Zest of 1 orange

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350℉. Trace the base of a 9-inch springform pan on parchment paper and cut it out. Place the parchment inside the pan and wrap the bottom with several layers of tinfoil to prevent leaks. Spray the pan interior with oil to ensure easy release.
  2. Make the Crust: Pulse the vegan graham crackers and sugar in a food processor until fine crumbs form. Stir in melted vegan butter by hand until combined. Press this mixture evenly into the pan bottom. Set aside.
  3. Prepare the Filling: Rinse and dry the food processor. Drain and press tofu to remove excess moisture. Add tofu and all other filling ingredients to the food processor and blend for 60 seconds until smooth. Pour filling over the crust in the pan.
  4. Bake the Cheesecake: Place the pan in the oven’s center rack and bake for 50 minutes without opening the oven door.
  5. Slow Cooling in Oven: Turn off the oven once baking is complete and leave the cheesecake inside for 1 hour to gently cool and set.
  6. Room Temperature Cooling: Remove cheesecake from the oven and allow it to cool at room temperature for 1-2 hours to prevent cracking.
  7. Chilling: Wrap the cheesecake pan with aluminum foil and refrigerate for 16-24 hours (can be kept up to 3 days) to fully set and enhance flavor.
  8. Serve: Unmold, slice, and enjoy your creamy vegan cheesecake.

Notes

  • Pressing the tofu well is essential to achieve a creamy filling without excess water.
  • Do not open the oven during baking as this may cause the cheesecake to crack.
  • Slow cooling prevents surface cracks and ensures smooth texture.
  • Refrigeration for at least 16 hours is recommended for best texture and flavor development.
  • Use organic ingredients for a cleaner, more natural taste.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, American
  • Diet: Vegan

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