This creamy vegan cheesecake delivers rich, classic cheesecake flavor without any dairy or eggs. A buttery graham cracker crust pairs perfectly with a smooth coconut-cream and vegan cream cheese filling. Lightly tangy with lemon and vanilla, it’s baked to perfection for a firm yet silky texture. Finished with fresh berries, this dessert feels indulgent, elegant, and completely plant-based.
Ingredients
- 2 cups vegan graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons vegan butter or coconut oil, melted
- FILLING:
- 3 packages (8 ounces each) vegan spreadable cream cheese, softened
- 3/4 cup sugar
- 1 can (13-1/2 ounces) unsweetened coconut cream
- 3 tablespoons cornstarch
- Powdered egg replacer equivalent of 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- Mixed fresh berries, for topping
Instructions
- Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
- In a large bowl, combine graham crackers, melted butter and sugar. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside; cool to room temperature.
- In a small bowl, whisk coconut cream, cornstarch and egg replacer until completely smooth; set aside.
- In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Beat in coconut cream mixture, lemon juice and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake until sides are firm and begin to pull away from pan, about 1 hour (center may still look jiggly). Remove springform pan from water bath. Cool cheesecake on a wire rack. Cover; refrigerate at least 6 hours or overnight.
- Remove sides of springform pan. Top with fresh berries; slice and serve.
