The BEST Vegan Cheesecake
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5.0
3 reviews
Excellent
The BEST Vegan Cheesecake
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This recipe makes the BEST Vegan Cheesecake. It has been taste-tested and approved for even the cheekiest cheesecake snobs!
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Ingredients
Crust
- 1 ½ leeves Graham crackers vegan friendly brand, chocolate or original—should make about 1 ½ cups of graham cracker crumbs
- ⅓ cup vegan butter melted
- ¼ cup Organic Sugar
Cheesecake Filling
- 36 oz vegan cream cheese, storebought or homemade such as Tofutti whipped cream cheese, softened at room temperature
- 10 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
Topping
- strawberries
- dairy-free whipped cream
Instructions
- Preheat oven to 400°F.
Crust
- Line the bottom of an 8-inch springform pan with parchment paper. Set aside.
- In a food processor or high speed blender, blend the graham crackers until they are fine crumbs.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted vegan butter. Stir until well combined.
- Gently press the graham cracker crust into the bottom of the spring-form pan. Smooth the crust with the back of a spoon to even it out.
- Place the pan with the crust in the freezer to chill while you prepare the filling.
Cheesecake
- In a food processor or high speed blender, whisk the vegan cream cheese until it becomes smooth and fluffy.
- Add the dairy-free yogurt, coconut milk, lemon juice, vanilla, sugar, cornstarch, and flour. Blend until the mixture is smooth and creamy.
- Remove the crust from the freezer, and pour the vegan cheesecake filling into the crust.
- Bake the cheesecake at 400°F for 15 minutes.
- Turn the oven heat down to 325°F, and bake for an additional 45 minutes. Do not open the oven door!
- Turn off the oven, and allow the cheesecake sit in the oven for about 20 minutes. Then remove the cheesecake and place it on a wire rack to cool, for about an hour. Finally, cover the cheesecake with waxed paper and foil, and refrigerate it overnight. This allows the cheesecake to set. (This process of SLOWLY cooling the cheesecake is what prevents the top from cracking!)
- When ready to serve, release the outer ring from the springform pan, and slice the cheesecake. Serve cheesecake topped with strawberries and dairy-free whipped cream.
Nutrition Information
Show Details
Calories
606kcal
(30%)
Carbohydrates
51g
(17%)
Protein
10g
(20%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
562mg
(23%)
Potassium
30mg
(1%)
Fiber
9g
(36%)
Sugar
37g
(74%)
Vitamin A
360IU
(7%)
Vitamin C
5mg
(6%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 562mg | 23% |
| Potassium | 30mg | 1% |
| Fiber | 9g | 36% |
| Sugar | 37g | 74% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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