Vegan Cheesecake, a luscious and indulgent treat, defies the conventional notion of traditional cheesecakes by steering clear of dairy products and embracing plant-based alternatives. This culinary creation promises a symphony of flavors and textures that rival its non-vegan counterparts, providing a guilt-free and compassionate dessert option for those who follow a vegan lifestyle or simply seek a delightful plant-powered indulgence.

At the heart of this Vegan Cheesecake is a rich and creamy filling crafted from ingenious plant-based ingredients that replicate the velvety texture of traditional cream cheese. Silken tofu, cashews, or coconut milk often serve as the cornerstone, creating a sumptuous base that mirrors the decadence of dairy-laden cheesecakes. The result is a dessert that not only satisfies the taste buds but also aligns with ethical and sustainable choices in the realm of culinary delights.

The crust of a Vegan Cheesecake, often made with a medley of nuts, dates, and oats, introduces a delightful crunch and complementary flavor profile to the creamy filling. This amalgamation of textures elevates the overall experience, providing a harmonious balance that pleases even the most discerning dessert enthusiasts. The creative use of plant-based ingredients transforms the notion of cheesecake, demonstrating that indulgence can coexist seamlessly with conscious eating.

One of the defining characteristics of Vegan Cheesecake is its adaptability to various dietary preferences and restrictions. Whether it’s gluten-free, refined sugar-free, or nut-free, the versatile nature of this dessert allows for customization, ensuring that individuals with diverse dietary needs can relish in the joy of a velvety, dairy-free indulgence. This adaptability makes Vegan Cheesecake a crowd-pleaser, suitable for sharing with friends and family regardless of their dietary choices.

Beyond its culinary allure, Vegan Cheesecake represents a commitment to environmental sustainability and animal welfare. By opting for plant-based ingredients, this dessert minimizes the ecological footprint associated with conventional dairy production and fosters a compassionate approach to food consumption. Indulging in a slice of Vegan Cheesecake becomes a delicious act of environmental consciousness and ethical consideration.

As you savor each forkful of this Vegan Cheesecake, you’re not just enjoying a delectable dessert; you’re partaking in a culinary revolution that embraces innovation and compassion. This plant-powered indulgence transcends the boundaries of traditional cheesecakes, inviting you to experience the delightful intersection of decadence, creativity, and mindful living. So, whether you’re a committed vegan or simply an aficionado of exquisite desserts, Vegan Cheesecake stands as a testament to the delectable possibilities that arise when culinary ingenuity meets ethical awareness.

Gut Health:
Plant-based diets are often associated with improved gut health due to the high fiber content from fruits, vegetables, and whole grains. A healthy gut microbiome is linked to better digestion and overall well-being.

Anti-Inflammatory Properties:
Many plant-based foods have anti-inflammatory properties, which can help in reducing inflammation in the body. Chronic inflammation is associated with various health issues, and a vegan diet may contribute to its prevention.

Sports Performance:
Contrary to the misconception that vegan diets lack protein, many successful athletes follow plant-based diets to enhance their performance. Plant-based proteins can support muscle building and recovery.

Reduced Risk of Foodborne Illnesses:
Plant-based diets eliminate the risk of foodborne illnesses associated with the consumption of undercooked or contaminated animal products.

Economic Impact:
A vegan diet can be more economical as plant-based protein sources tend to be cost-effective compared to some animal products. It may be a budget-friendly option for individuals or families.

Mindful Eating:
Adopting a vegan lifestyle often promotes mindful eating. Being more conscious of food choices and sources can lead to a healthier relationship with food and a greater appreciation for the environmental impact of dietary decisions.

Preservation of Biodiversity:
The expansion of animal agriculture often leads to habitat destruction and loss of biodiversity. Choosing a vegan diet supports the preservation of ecosystems and the protection of various species.

Culinary Diversity:
Veganism introduces individuals to a diverse range of cuisines and ingredients from around the world. Exploring plant-based cooking can be a culinary adventure, embracing flavors and techniques from different cultures.

Reduced Antibiotic Resistance:
The use of antibiotics in animal farming contributes to the rise of antibiotic-resistant bacteria. Opting for a vegan diet can be a way to reduce the demand for such practices and promote responsible antibiotic use.

Cruelty-Free Beauty and Personal Care:
Veganism extends to beauty and personal care products. Choosing cruelty-free, vegan alternatives ensures that your lifestyle aligns with ethical choices beyond just dietary preferences

Vegan Cheesecake (No tofu or cashews!)


For the crust

  • 1 1/2 cups vegan graham cracker crumbs*
  • 5 tablespoons melted vegan butter or coconut oil
  • 1/4 cup granulated sugar

For the filling

  • 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese See notes, do NOT use Trader Joe’s!
  • (1) 13.5 ounce can coconut cream
  • 1 1/4 cups granulated sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons lemon juice, from about 2 small lemons

Optional fresh strawberry sauce

  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest, from 1 small lemon


  • Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

For the crust

  • In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.

For the filling

  • In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
  • Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
  • Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.

To bake

  • Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.
  • Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.

Optional fresh strawberry sauce

  • In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.
  • Storing: Leftover cheesecake will keep for up to 7 days in the refrigerator. It can also be frozen.


  1. Graham Crackers – Most graham crackers have honey, but Nabisco brand is vegan if you can find it or order it online. If not, you can also use vegan gingersnap cookies, Oreos or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
  2. Cream Cheese – I prefer Tofutti brand vegan cream cheese here, it’s the only brand I’ve had consistent results with. Trader Joe’s brand no longer works either, as they changed the formula. I would not recommend Daiya brand as it doesn’t turn out well for some reason. Violife also does NOT work here, so don’t try it! Some people have reported success with Kite Hill brand.
  3. If you can not find canned coconut cream, you can use 1 can of full fat coconut milk, just don’t use the light coconut milk. Plant based yogurt also works pretty well for a coconut free option.
  4. If you don’t have a springform pan, or want a smaller cheesecake, you can cut the cheesecake filling ingredients in half and use a regular 9-inch pie pan instead. It will still need about 40 minutes to bake.
  5. Additional toppings/flavors: Vegan Caramel Sauce, Vegan Chocolate Ganache or Vegan Whipped Cream.


Serving: 1serving | Calories: 551kcal | Carbohydrates: 51g | Protein: 7g | Fat: 40g | Saturated Fat: 22g | Sodium: 364mg | Potassium: 154mg | Fiber: 6g | Sugar: 35g | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg