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Vegan Cheesecake Recipe

4.98 from 275 votes

The easy vegan cheesecake recipe that even non vegans LOVE… with no cashews, and no tofu required.

Easy Vegan Cheesecake Recipe (No Cashews)

Vegan cheesecake with no cashews

This vegan cheesecake is so out-of-this-world delicious that I have yet to bring it to any party where both vegans and non vegans haven’t raved about it!

Even people with no interest whatsoever in healthy or vegan eating go crazy for this cheesecake every time I serve it.

When creating the recipe, my goal had been to make something that tasted so similar to classic New York cheesecake that—if you didn’t already know it was egg free and vegan—you would absolutely never be able to tell.

You may also like: Vegan Chocolate Chip Cookies

Vegan Dairy Free Cheesecake (Egg Free, Soy Free Recipe)

I’ve had way more than my fair share of bad vegan cheesecakes in my life, so I know exactly what comes to mind when people picture vegan cheesecake: chalky texture, unpleasant artificial aftertaste, disappointingly non-cheesy flavor, or lack of any flavor at all.

As a huge cheesecake lover, I have exorbitantly high standards for the perfect baked cheesecake, and those high standards were front and center when I set out to make a vegan version that tasted just as good as the original.

This dairy free cheesecake is so rich and creamy, no one ever believes it isn’t full of heavy cream and sugar!

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Chocolate Covered Katie Vegan

The best vegan baked cheesecake

When I finally perfected my cheesecake recipe, it was time to test it out on a group of non vegans.

I brought it to a party and quietly set it down with all of the other desserts, without mentioning to anyone that it was vegan.

While I’d hoped people would like it, I’d never in a million years expected the entire cheesecake to be completely gone in under an hour!

That’s when I knew the recipe was definitely a keeper.

*For chocolate cheesecake, try this vegan Brownie Cheesecake Recipe

The Best Vegan Cheesecake Recipe

Cheesecake ingredients

You have multiple options for the cream cheese, yogurt, and sweetener in this recipe, so choose ingredients that fit your own dietary and taste preferences.

The recipe works with store-bought vegan cream cheese, such as Trader Joes vegan, Tofutti, Miyokos (soy free), or Kite Hill (soy and cashew free).

Or if you’re feeling adventurous, you can make your own homemade cream cheese with cashews or macadamia nuts.

And have fun decorating your cheesecake, with sliced strawberries, bananas, blueberries, chocolate chips or coconut milk chocolate truffles.

I topped the vegan cheesecake in the photos with toasted coconut and homemade vegan cream cheese frosting (4 oz cream cheese, 2 oz vegan butter, 1 cup powdered sugar, 1/2 tsp pure vanilla extract).

Use a prepared crust, cookie crust or graham cracker crust; or follow the optional crust recipe below. The entire cheesecake, from the filling to the crust, is completely vegan.

Leftover cream cheese? Make Vegan Cinnamon Rolls

Vegan Dairy Free Cheesecake (Egg Free, Soy Free)

How to make vegan cheesecake

Gather all of your ingredients, and preheat the oven to 350 degrees Fahrenheit.

Fill any baking pan about halfway up with water, and place the pan of water on your oven’s lower rack.

Bring the cream cheese to room temperature, then beat cheese cake ingredients in a blender or food processor until smooth. Be sure not to over beat, which could cause air bubbles to form that might later burst and cause cracking.

Smooth the filling on top of a prepared vegan crust, place on the oven’s middle rack, and bake 30 minutes. Do not open the oven door.

When time is up, keep the oven door closed but turn the heat off. Leave the cake in the closed oven for 5 additional minutes, then remove and let it cool 20 minutes or more before placing the still-underdone cheesecake in the refrigerator for a few hours to firm up.

These steps are important because letting the recipe cool gradually, instead of exposing it to harsh temperature changes, is another trick to prevent cracking.

The cheesecake will be considerably firmer in texture after 6-8 hours. Leftovers can be stored in the fridge for up to four days, or it can also be sliced and frozen.

Above, watch the vegan cheesecake recipe video

How To Make The Best Vegan Cheesecake With Just 6 Ingredients
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Vegan Cheesecake Recipe

The easy vegan cheesecake recipe that even non vegans love, with no cashews required.
Prep Time 6 hours 30 minutes
Cook Time 30 minutes
Total Time 7 hours
Yield 8 – 12 slices
5 from 275 votes


  • 24 oz cream cheese, such as TJ vegan or Tofutti OR vegan cream cheese
  • 2 cups plain yogurt, such as coconutmilk, almond, soy, or cashew yogurt
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 4 tsp cornstarch (or here's a Keto Cheesecake Recipe)
  • 2/3 cup sugar or pure maple syrup, or xylitol for sugar free


  • Optional Crust (or use your favorite crust):  1 1/2 cup raw nuts of choice, 1 cup pitted dates, 1/8 tsp salt. If dates are not soft, soak in boiling water until soft. Blend all ingredients in a food processor until fine crumbles form. Add water very slowly (1 tsp at a time) only if needed. Pour into a lined 9-inch springform pan, press down evenly, then set aside while you make the filling.
    Preheat oven to 350 F. Fill any baking pan about halfway with water and place it on the oven’s lower rack. Bring cream cheese to room temp. Beat all cheesecake ingredients with a blender or food processor just until smooth. (Do not overbeat, which would introduce air bubbles that might burst in the oven and cause cracking.) Smooth on top of the prepared crust. Place on the middle rack, above the rack that has the water pan. Bake 30 minutes, and do not open the oven door during this time. When the time is up, still do not open the oven even a crack, but turn off the heat. Leave in the closed oven for an additional 5 minutes. Then remove the cake—it will still look underdone—and let cool at least 20 minutes before placing the still-underdone cheesecake in the fridge. It’s important to let it cool before refrigerating, because you want it to cool gradually so it doesn’t crack. Chill at least 6 hours or overnight, during which time it firms up. Store leftovers covered in the fridge 3-4 days, or you can also freeze slices if desired.
    View Nutrition Facts


Also try these popular Vegan Brownies.

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Published on May 27, 2020

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  1. Natasha @ Thoughts of Tradition says

    I enjoy your cheesecake recipes beyond your knowledge. The photos are very appealing and I hope to make this soon.
    I baked a cherry cheesecake for Father’s Day and it was not as delicious as it looked. Perhaps this will compensate (;

    • Hailey says

      5 stars
      I’m currently a vegetarian, and have been slowly transitioning to vegan and I was so so amazed w this recipe. I made this w the cashew creamcheese and coconut yogurt recipe for your site and it was delicious! I could taste the cashew but I really didn’t mind it. (Tbh I made only 1/8 of this recipe bc I didn’t think it would be so good, I baked it on a slightly lower temp. for 10 mins ,left it in for 10, and cooled it in the freezer for 15 mins. I dug in straight after and it’s gone.)

  2. JAN says


    • Jason Sanford says

      Hi Jan, while I’m sure it must be frustrating to not be able to get the ingredients you need for a recipe you want to make, unfortunately I’m not sure how Katie would be able to know what ingredients are available in other countries besides the one where she lives. However, there are some online shops that at least can help with some ingredients and ship overseas. I would recommend Hope that helps.

    • Julie Williamson says

      I’m not in the USA I’m in the UK and can buy all the ingredients at my local supermarket. I was actually quite impressed at the absence of “weird” ingredients in this recipe and also the number of suggestions for substitutions given.

      • Jessica says

        I live in the USA and have had no issues finding these ingredients at farmer’s markets, the local vegan shop, or online. Jan, some research is necessary when coming across new recipes. Read the ingredients before saving the recipe and if there is something you do not recognize or haven’t bought before, look it up. It isn’t hard. Recipes from blogs based in the USA don’t come with a warning either so if you are to demand one person to do so, you should demand it for others as well (not that anyone is required to do so on their own blog). There are places outside of the USA, please take that into consideration before making Americans look worse than they already do. Thank you.

        Julie, this cheesecake looks divine. I have a friend that is vegan and I can’t wait to make this for her. Thank you!

    • Maartje says

      You can adjust the ingredients a bit. I just tried a different brand of cream cheese available here in The Netherlands.

    • Hailey says

      5 stars
      Hey Jan, in case you’re talking about the vegan creamcheese and yogurt, she has recipes on how to make cashew creamcheese and coconut yogurt too, and I tried this recipe with those and it was wonderful!

    • Monika says

      Hey, where do you live? Tell us so we can help. I’m living in Germany and just recently (after few failed tries) I flung the right ingredients available in almost every supermarket

  3. Sabrina says

    great to see another healthy cheesecake recipe, I started way back using non fat cream cheese as a primary ingredient trying to make a healthy cheesecake without realizing at the time how many sugars there are in some of the “big brand” cream cheeses, and it also didn’t taste very good, so much appreciated, thank you

  4. Jenny says

    Thank you for not including cauliflower in this recipe. The last vegan cheesecake recipe I was looking at included cauliflower, and I just couldn’t do it.

      • C. Sancia says

        I am not. Cauliflower is one of the few things I can eat. Nuts, grains and beans are a no go for me. And finding something without those is so very rare. Thanks.

    • Kristi says

      No cauliflower, but almost all recipes include xylitol as an option for sugar substitution. Please educate yourself about that particular ingredient. if you are carrying enough about your health, you would prefer cauliflower in the dessert recipe:).

    • Jason Sanford says

      Tofutti is just one option. If you want it to be tofu free, you can easily use a cream cheese brand such as Daiya that does not have tofu. The recipe does not say you must use tofutti.

      • Carla Clark says

        Thank you, Jason. I wasn’t clear on that, either, since, when people list the ingredients, they usually list the ones that worked best for them, so you (general you) have no idea whether alternatives would work, as well. However it is odd that the header says it doesn’t include tofu but the recipe lists something that contains tofu right off the top.

        • TW says

          No no.. that person needs to release the concrete thoughts and realize that it was one out of the many options given to make this cheesecake according to personal preference. The person who complained about tofu being present in a recipe advertised as tofu free, when the tofu product was merely a suggested option needs a hobby.

      • alyr says

        NO, ALL of Daiya’s cream cheeses are SAVORY with additional flavorings. NONE on their website are just “cream cheeze”. The ones that are not savory are SPREADS not CHEEZE. Also, since the ingredients are radically different, and this is a BAKED product (and labor intensive with the “be careful it doesn’t crack” etc,) people are understandably hesitant to do the testing themselves to see how a different non-soy product would hold up. Not surprisingly, they don’t even have a cheezecake recipe on their site – only sauces for the cheezecakes. AND when you search “cheezecake” it returns hits on their READY MADE processed cheezecakes. So there’s a HINT right there you cannot use Daiya for subbing out in a typical vegan cheezecake.

        Let’s just call this an “oops”.

        • Jason Sanford says

          I’m really not sure why you’re getting upset. It’s a delicious recipe that works with numerous brands, and Daiya is just one brand I mentioned. I could have easily said others, such as Miyokos, Wayfare, or Kite Hill. All vegan and soy free and delicious. There’s really no reason to get upset. 🙂

        • Kara says


          • Maria Pappano says

            Kara, so glad you said this! I was thinking of posting a similar comment, but yours says it all!

        • Jennifer says

          My local grocer carries a plain Daiya cream cheese along with fruity-flavored cream cheeses by Daiya such as strawberry, and have done so for quite some time, as I recall using the strawberry to make some frosting for my daughter’s 9th birthday cake, who will be turning 12 this summer. Of course, I understand not all stores carry the same brands and varieties, so it’s quite possible you didn’t have plain at your location at that time. 🙂

          I feel like some of these comments are a bit accusatory. Thank you for posting a recipe with many suggestions and variations, Katie! I think we just need to use our common sense – can’t have tofu? Don’t use Tofutti. Can’t find a plain Daiya cream cheese – use something else. Mikiyos makes a great one, as does WayFare and others, and there are a bazillion DIY vegan cream cheese recipes out there. Use what works, and what you can find locally or via online stores.

      • alyr says

        Read again. It’s right under the title in the sub-title. “The easy vegan cheesecake recipe that even non vegans love… with no cashews, and NO tofu!” AND it’s in GIGANTIC TYPE in the section between the two GIANT photos in a special box highlighting it, no less.

          • DT says

            It’s not worth arguing w people like the above. You explained yourself perfectly and kindly. Some folks just need the last word. Sad

  5. Carissa Nelson | Spoonful of Easy says

    Hi Katie,
    My husband balks at any and all things healthy — like if I serve something with quinoa, his first question is “Is this rice or quinoa??” like I’m trying to really get one over on him, lol. So glad that this is healthy and it sounds so delicious that I won’t need to answer any questions on the nutritional value! Can’t wait to try it!

  6. Michelle says

    Hi Katie! Have you every tried making your own vegan cream cheese? I haven’t found one yet that is especially healthy and organic. I was curious if you’d figured out how to do it on your own. Thanks!

    • Jason Sanford says

      She’s working on a cashew-based cream cheese recipe! It needs another test to get it perfect, but it’s probably similar to other cashew cream cheese recipes out there. Have you tried cashew cream cheese? I’m not completely vegan, but I’ve tried a few that are pretty good!

      Jason (media relations)

  7. Patricia says

    I made this last night and had my first bite today and it was fantastic. I used a premade graham cracker crust and added some purred strawberries on top and absolutely loved it. I have been really craving cheesecake lately but being lactose intolerant did not want to commit to that discomfort haha this tasted turly just like the real thing and I love that it has much less sugar/fat than traditional cheese cake as well. Thanks for such an easy and delicious recipe!

  8. Natasha says

    Hi Katie! Do you have any idea on how long I would cook these for if I did them in muffin tins as minis instead of a whole cheesecake? I cant wait to try it! Thanks!

  9. Christina key says

    I made this and i love it! I would have taken a picture to tag you on Instagram but it didn’t last long. I’ll definitely make this again. File it under easy and delicious!

  10. Emily says

    Reading your “Vegan Cheesecake” recipe and you include Honey as one of the options for a sweetener. Honey is not vegan, so it should not be included in this recipe? Someone who is not vegan might be making this for a vegan friend and put honey in it without realising.

    Thanks! 🙂

    • Chocolate Covered Katie says

      Hi Emily, that’s a really good point. I sometimes include honey as an option in recipes because I don’t personally have a problem with it, but this recipe specifically does say “vegan” in the title and vegans–by definition–do not consume honey. I’m deleting it from the post. The last thing I’d want is for someone to go through all the trouble and kindness of making a vegan cheesecake only to have it not be suitable for the recipient. Thanks for the constructive comment 🙂

    • Chocolate Covered Katie says

      Hi! I would definitely check with your friend just to be sure, in case I’m missing something. But all of the ingredients (including the nut/date crust) are gluten free as far as I can tell, so I would think this would be a good dessert for someone with Celiac disease. But please do be sure and check first with your friend or a doctor, just to be 100% sure!

  11. EFfy says

    Hey I’m making these in muffin tins so I can share them with others will that impact cooking time? Last time I made this it took just forever To set in the freezer. Even after 12+ hours it was not finished

  12. Ashleigh says

    Just made this and after the 35 minutes in the oven it’s still completely liquid. I know you said it should look undercooked but is this the correct consistency after cooking? TIA

  13. Gwen says

    Instead of adding lemon juice, would I be able to add half a cup of mashed banana or would that affect the overall consistency of the cheesecake too much?

  14. Megan says

    I am making a carrot cake layer cake, could I use this as a middle filling layer? I would bake this separately and include it when I assemble the cake.

  15. Heddy says

    Can you cool this in the freezer to firm up? I’ve left it a bit late in the day and there’s only 4 hours or so before I need to serve it? Putting in the freezer anyway in the hope that it’s OK! ?XX

    • Elizabeth says

      5 stars
      I hope you didn’t! Or did you? Or as long as you didn’t freeze it because it will get watery as it “melts”. It’s not beer! 😂

  16. Sky A Zink says

    Hello, I was wondering if there was any way I could substitute the last half cup of yogurt for something else? I realized I was a bit short on the dairy free yogurt I’m using.

    • Sky A Zink says

      Never mind, I feel like personally it could use way less yogurt. Of course that’s only because the brand I used was pretty strong on the vanilla and there wasn’t any plain version.

  17. Ecfinn says

    Thanks for posting this recipe, looks great…any suggestions on modifying it to fit a store-bought pie crust? Yes, I am lazy.

  18. Claire says

    Do you think this recipe would work with added vegan white chocolate? I really crave white chocolate cheesecake but can’t find a recipe. If you think it would work how much do you think can be added and if it needs to be melted? Many thanks can’t wait to try it out.

    • Jason Sanford says

      There’s honestly no way to know unless you experiment, but it sounds like a fantastic experiment and I’d love to hear results (I’m sure others would too) if you do try!

  19. Erica Anderson says

    Hi, I’m wondering how you’d recommend I make this a chocolate raspberry version or strawberry version. Thanks so much!!! I can’t wait to make it.

  20. Scarletrubie says

    This is best cheesecake I have ever tasted since I gave up dairy. Absolutely delicious, the whole family agreed. Thank goodness for a dessert that I can serve my non vegan friends, they all think delicious vegan desserts don’t exist! Thank you, thank you.

  21. G says

    This was really tasty! My only suggestions would be to bake maybe 10-15 minutes longer, and let it set for 24 hours in the fridge. I let it set for only 6 at first (too impatient to try it lol), and at that time it was still more like a pudding, but after the rest had been in the fridge for a full day it had set much more. The taste was on point though, and I’ll definitely be using this recipe again 🙂

  22. joanna krashniker says

    How much water in the base? it just says 1tspn at a time…what consistency is it supposed to be? (it says “pour” it in?

    • Jason Sanford says

      If your crust is too dry to stick together, add a tsp of water. If it’s still too dry, add another tsp, and so forth. 🙂

    • Tie says

      This was really good, however after letting it set for 6-7 hours it was still a little soft and runny, I would recommend baking a little longer, less yogurt and let it set a little longer

  23. Poppy says

    Recipie looks fab!
    I’m planning to make mini individual cheese cake in muffin pan, can you give me an idea of baking time? Is it the same?
    Thanks xx

  24. Michelle says

    My daughter was diagnosed with Celiac’s disease, lactose intolerance, a few other things last month. I’m experimenting with things to make for her 16th birthday coming up and let me tell you this just stole the show!! I wish I started with it. Absolutely DELICIOUS!

  25. Miriam says

    Hi! I’d like to know if it’s possible to substitute some of the vegan cream cheese with tofu? Vegan cream cheese is quite expensive so I’m wondering if I can split the cream cheese part into half cream cheese and half mashed tofu? Has anyone tried?

  26. Alison says

    Yum! Looks amazing… Do you think I could sub pumpkin with the yogurt, add spices and turn out a PUMPKIN Cheesecake? Yogurt and pumpkin are essentially the same texture.

  27. Kimberly says

    I am making this cheesecake using Oreo cookies for the crust. I hope it comes out right I had to sun in Almond flour for cornstarch.

  28. LouAnn Norton says

    I made this cheesecake for Christmas for my son who is alergic to dairy. My husband is adverse to anything out of the ordinary. I made this using a graham cracker crust and apple pie topping. This cheesecake was amazing! Even my skeptical husband liked it. It tasted just as good as the NY cheesecake my Italian family has been making for 30 plus years! Thank you Katie.

  29. Taylor says

    Excellent recipe! Made this for dessert this Xmas, and it was loved by all. My friend (who, like me, is vegan, and unlike me, can’t have nuts, peanuts, or coconuts) was so thrilled to be able to have something that actually tastes like cheesecake, again.
    I do have a question:
    Do you think that adding a few (say, 4-6?) tablespoons of peanut butter would impact this cheesecake’s ability to set up?
    Thanks in advance!

    • Jason Sanford says

      Even adding 6 tbsp would be fine – in fact, it sounds even better! Be sure to report back if you try it!
      Jason (media relations)

  30. Tiffany L says

    Hi I’m a professional vegan baker and this recipe is one of the best of the many I’ve tried! I usually add a bit more cornstarch to help it set nice and firm and last outside of refrigeration a few hours. Also, after it’s baked, it’s easy to fill in the few cracks with a little of the filling from the side or a hidden area, making every piece look so perfect!

  31. Ingrid Scott says

    I made this cake for my birthday recently. I used Trader Joes vegan cream cheese and homemade soy yogurt, which was pretty soft. Like others said, it was a little custardy or puddinglike when cutting. It tasted good though. I think the next time I will add more corn starch, like somebody suggested and my new version of soy yogurt which is firmer, that might help.
    I will definitely make it again. Oh, I also added some grated chocolate on top to make it look nicer, did not have fruits.

  32. Louis says

    I attempted this with wayfare cream cheese and lets just say it came out like water. I’ve made it twice before with Tj Vegan Cream Cheese and it was okay. I just can’t seem to get the consistency correct it turns out a little watery, what am I doing wrong? i would post a picture, but most of the liquid ended up in the oven.

  33. Carrie says

    Has any anyone tried baking this with the crust? Most no-bake vegan cheesecakes use raw nuts and dates in the crust, but this is the first time I’m seeing a baked recipe using those ingredients.

  34. Edelaine Valino says

    So I made your Vegan Cream Cheese and tripled the recipe so I could use the same cream cheese to make this cheesecake. It turned out AMAZING. So good I almost ate the whole cheesecake in one day. No shame! I will make again. Thank you for both of these great recipes.

  35. Debbie says

    Not normally delicious! I used kitehill cream cheese and forager cashew yogurt. It tastes like real cheesecake! Love love this recipe 😍

  36. Becca says

    Wow, you posted this just before a holiday known as Shavuot, in which cheesecake is the star dessert! Most celebrators had probably made their Shavuot cheesecakes by then, but I still thought it was interesting to see the recipe posted at such an appropriate time . . . you probably had no idea!

  37. Kate says

    Is it possible to make a No-Bake variant of this cheesecake? And if so, what should I add/replace? Thank you.

  38. Elizabeth says

    Should the cheesecake get a bit browned? That’s what I recall happened when you name it with dairy. This looked very pale. I am working with a toaster oven at the moment ao I’m not sure if that would make the time to cook it very. It was madly delicious though. My husband, who is picky as hell even loved it

  39. Lisa Ingham says

    This recipe inspired me to try vegan cheesecake again (without the cashews). The combo of vegan yogurt and cream cheese yielded an extremely tart cheesecake. I reduced the sweetener and added stevia, but not enough to overcome the tartness. My husband absolutely loves it, perfect for his palette, but I prefer less tartness. Will try one of your other cheesecake recipes next time, but will return to this one for my husband.

    • CCK Media Team says

      Hi! Glad he liked it! Katie’s already lessened the sweetener amount quite a bit from traditional cheesecake recipes, so for best results we don’t really recommend ever cutting back the sweetener in any of Katie’s recipes any more than she already has. But of course you can experiment, and thankfully it sounds like this cheesecake did not go to waste! 😉

  40. Jill says

    This was the most delicious cheesecake ever!! I made it for a vegan co-worker’s birthday and everyone was raving so much about the cheesecake it was all anyone could talk about all day! The top cracked a bit but I just made a vegan ganache and poured it over the top and it was to die for. I also made a simple oreo crust (because oreos are already vegan) and voila! The perfect cheesecake that even the most serious meat and dairy lovers will be craving more of 😊

  41. Kerstin says

    Dear Katie, I made the cheese cake exactly like you wrote out . I wanted it to be fluffy like yours, used Kite Hill cheese and did everything you said, but it did not come out fluffy. I did perhaps go too long with the food processor. I will make it again, but will mix by hand. What do you think about that? Please let me know.
    Thank you

  42. Anshika says

    Hi Katie! Would greek yogurt work in replacement of regular yogurt? Also is there an easy way to make this a pumpkin cheesecake without messing with the ratios of ingredients? Thank you!

    • CCK Media Team says

      Yes, and for pumpkin cheesecake you can simply replace the yogurt with canned pumpkin instead (or sweet potato also works). Just add some pumpkin pie spice and/or cinnamon 🙂

  43. Patrizia says

    Hi Katie, thank you for all your wonderful recipes! I was surprised to see that the recipe calls for same amount whether we use regular sugar or maple syrup, seeing as one is dry and the other is liquid. Making this for Christmas, I prefer using maple syrup, but which is the safest option for it to be a success?

    • CCK Media Team says

      It does seem strange, but it honestly doesn’t make a difference. The cornstarch works to thicken the cheesecake enough that it is still fine using the liquid option 🙂

  44. Amanda says

    I am just wondering, if I made this in two 6″ springforms instead, how long should i bake them for?

  45. Brynsley K Silva says

    OMGGGGG. This was AMAAAZING. I don’t like cheesecake abs I just started a vegan diet recently. My father in law asked for cheesecake for his bday. So I made it for my two kids, My husband and my in-laws. Everyone loved it. I used tofutti cream cheese, vanilla cashew yogurt & I did one extra teaspoon of cornstarch after reading reviews. It came out so perfect. I topped with berries.

  46. Amber says

    Hi- I just tried making this. I cut the recipe in half and also tried doing cupcake sized ones. It did not go well. I filled the cupcake liner like would if I was making regular cheesecake but these bubbled over so much! Not sure what happened… any ideas?

  47. Sue McKibbin says

    Hi Katie,
    I’ve just popped this in the oven for Valentine’s Day. Oh my! the filling is delicious (I’ve been scraping the bowl, beaters etc, almost tempted to pull it out of the oven for a spoonful!!)
    We have had an emergency Lockdwn declared so my plan is to send a photo to my kids and freeze to share later, maybe at least half if my husband and I can resist ;-).
    I realised I remembered the ingredients back to front so only bought 16oz of cream cheese. I decreased the yoghurt to 380g and then forgot to slightly decrease the others, oops! So we’ll see what happens!
    I used a GF gingernut (Snap) base as my son doesn’t eat dates. Can’t wait for the next few hours…. Thank you <3

  48. Danielle says

    This was delicious! I typically make vegan cheesecakes with cashews but it was a nice change to have a more traditional cheesecake. I made mine with tofutti and the crust with raw pecans. I will definitely be making this again!

  49. Julia Swan says

    I made this for my partner’s birthday. I made a sour raspberry compote to go with it (I think it needs something sour) and… AMAZING!!!!! Better than non-vegan cheescake. I am definitely keeping this recipe. I used the cashew nut cream cheese recipe to make the cream cheese. Thank you so much for this!

  50. coscowgirl says

    Howdy! I made this cheesecake & it tastes fabulous!!! I need a little help though…..Although it is delightfully creamy, I would like it just a bit drier. Is there a way can do that? I followed the recipe exactly.
    Thanks for help!!!!!

  51. Jessica says

    5 stars
    This is the third vegan cheesecake recipe I’ve tried from a food blog, and now I can stop the search. It is LEAGUES BETTER than the other ones I tried. One was cashew based, the other was similar to yours but apparently different enough that it completely failed, while this one was such a success that even the non-vegans loved it!

  52. Maartje says

    I just made this as it looks delicious, but mine came out of the oven completely liquid. I hope it sets a bit when it cools off. It smells delicious though.

  53. Ninja Baker says

    5 stars
    Thank you so so so so much for making a vegan cheesecake without cashews! Cashew cheesecake just doesn’t taste the same. It’s good but it’s not cheesecake.

    THIS is cheesecake! It is tart and creamy and thick and rich and I can’t say enough good things about this recipe!

  54. Talia says

    5 stars
    Hands down the best vegan cheesecake I have tried, either homemade or from a restaurant. This was the one that tasted most like regular dairy cheesecake. It’s not exactly the same, but it’s leagues better than any other vegan recipe I’ve tried!

    • CCK Media Team says

      Multiple brands of vegan cream cheese are readily available in grocery stores that are both soy and cashew free. And there’s really no need for an eye roll.

  55. Aimelie says

    5 stars
    My favorite cheesecake without cruelty! Thank you!
    I have tried many vegan cream cheese and they were all good. We are so spoiled with the many options!

  56. Shelly says

    5 stars
    This cheesecake gets rave reviews it is seriously one of the best. I told whipped cream and put on top and let it get soft it was decadent.
    Such a yummy recipe. I however used blonde Oreos as my crust it was pure heaven.

  57. Mia w says

    5 stars
    So I just Made this recipe & the crust looked delish. I do Live in high altitude & did use a water bath but my edges did crack & look a little dry. Denver just has no moisture. I’m wondering if I should have made sure to use boiling water for the water bath because I just used room temperature water? Does that matter? Also, I did Use sugar vs maple syrup & seeing that it cracked I’m wondering if maple syrup would be the better choice due to the lack of moisture here? I’m certain I didn’t Over beat the batter. The cracks are mainly on the edges of the spring form pan so it looks more like it was over baked. I’m letting it cool & can’t wait to taste tomorrow. I did Have everything at room temperature when mixing. Thanks.

    • CCK Media Team says

      Hi, room temp water is fine 🙂 We wish that we had more experience with high altitude baking but unfortunately we don’t have any. If there’s anyone you might know who’s lived there awhile and has a lot of experience baking, hopefully they might have a solution for adding more moisture in super dry/high elevations!

  58. Tiff says

    5 stars
    Hi, and thanks for the recipe!
    I am planning to make a cheesecake for my son’s birthday next month, and it’s going to be a “cheesy” theme. I want to make a cheesecake and then scoop out holes throughout to make it look like a block of swiss cheese!
    Does this recipe make a firm enough cheese cake to be able to accomplish something like this and still holding ots shape well? Any suggestions to make it firmer if not? (Trying to keep is soy/tofu free)

  59. Matthew Duffy says

    5 stars
    The. Best. Cheese. Cake. Eh. Ver.

    I have made this cheesecake literally 15-18 times in my life and the majority of these times were because non-vegan peoples (regular people? Muggles? ) had requested it after having sampled this most wonderous creation that you have blessed this world with.

    Thank you. Thank you. Thank you.

  60. Louise says

    Hi, I just made this with VitaLife Cream Cheese and Silk Coconut Yogurt. Was afraid to put in the oven, as I know the cream cheese will MELT!! So I put in the refrigerator to avoid this from happening.
    Sure hope it turns out OK. It tastes great!
    Will try to come back to let you know how it turned out!
    Thank you so much for the recipe!

  61. Aunt JJ says

    5 stars
    I absolutely love this recipe! I used Violife plain cream cheese and it is so delicious, I seriously can’t stop eating it!

    Is there a way to convert this recipe into a mini cheesecake version? I have a silicone mini muffin tin and I’m hoping I can use this recipe with a shorter baking time. What would you recommend?

  62. Lani says

    This tasted good but oh my god it didn’t support itself at all… I used homemade Macadamia cream cheese from her recipe and, while it tastes nice, it really doesn’t work in this. After baking and cooling and leaving in the fridge for over 12 hours, according to instructions, it completely collapsed during cutting. It’s much more like vegan ice cream honestly in terms of texture. I think I will try it again with a store bought vegan cream cheese but yeah fair warning if you’re thinking of using the homemade cream cheese option!

    • Elizabeth says

      5 stars
      If you don’t have a springy pan then half the recipe. I put it in a 9” circle cake pan. I have a ton left over. Enough to make another cake if I don’t eat the pudding-like yummy stuff on its own. I am super anxious for this cake to cool and set to try it.

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