Easy Vegan Cheesecake
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Unrated
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Prep Time
15 mins
-
Cook Time
1 hr
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Chilling time:
1 d
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Total Time
1 hr 15 mins
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Servings
8 slices
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Calories
607 kcal
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Course
Dessert
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Cuisine
Vegetarian, Vegan
Easy Vegan Cheesecake
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This vegan cheesecake is so creamy and delicious, no one would ever guess it’s entirely vegan! And you won’t believe how simple it is to throw together. Top it with fresh strawberries and dairy-free whipped cream for an indulgent vegan dessert.
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Ingredients
FOR THE FILLING
- 36 oz vegan cream cheese such as Tofutti whipped cream cheese, room temperature
- 10 ½ oz dairy-free vanilla yogurt
- ⅓ cup coconut milk
- 1 tbsp lemon juice
- 2 tsp vanilla
- 1 cup sugar
- 2 tbsp cornstarch
- 2 tbsp flour
FOR THE CRUST:
- 1 ½ sleeves Graham crackers chocolate or original
- ⅓ cup vegan butter melted
- ¼ cup sugar organic
FOR TOPPING:
- strawberries fresh
- dairy-free whipped cream
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Instructions
- Preheat oven to 400 degrees Fahrenheit.
TO MAKE THE CRUST:
- Line the bottom of an 8 inch springform pan with parchment paper, and set aside.
- In a blender or food processor, place the graham crackers, and blend until the crackers are fine crumbs.
- Pour the graham cracker crumbs into a bowl, and add the sugar, and melted butter. Mix until well combined.
- Press the graham cracker crust into the bottom of the spring-form pan, and smooth evenly with the back of a spoon. Place in freezer to chill.
TO MAKE THE FILLING
- In a blender or food processor, mix the softened vegan cream cheese, until smooth and fluffy.
- Add the dairy-free yogurt, coconut milk, lemon juice, vanilla, sugar, corn starch, and flour, and blend until smooth and creamy.
- Remove the crust from the freezer, and pour the cheesecake mixture into the crust.
- Place the cheesecake in the oven, at 400 degrees F for 15 minutes.
- Turn the oven heat down to 325 degrees F, and bake an additional 45 minutes. Don't open the oven door!
- Turn off the oven, and let the cheesecake sit in the oven for 20 minutes, then remove the cheesecake to a wire rack to cool, for about an hour.
- Cover the cheesecake with waxed paper and foil, and place in the refrigerator overnight. This allows the cheesecake to set.
- When ready to serve, remove the outer ring from the Spring Form pan, and cut cheesecake into slices. Serve topped with strawberries and dairy-free whipped cream.
Equipments used:
Notes
- Be sure to review the article above for tips and tricks that will help you make the perfect vegan cheesecake!
Nutrition Information
Show Details
Calories
607kcal
(30%)
Carbohydrates
51g
(17%)
Protein
10g
(20%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Sodium
562mg
(23%)
Potassium
21mg
(1%)
Fiber
8g
(32%)
Sugar
37g
(74%)
Vitamin A
360IU
(7%)
Vitamin C
6mg
(7%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Sodium | 562mg | 23% |
| Potassium | 21mg | 0% |
| Fiber | 8g | 32% |
| Sugar | 37g | 74% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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