Get two new free healthy recipes each week. Sign Up

Vegan Cheesecake Recipe

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 Might Also Like: Vegan Chocolate Chip Cookies

Chocolate Covered Katie Vegan

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!

Trending Right Now: How To Cook Sweet Potatoes – The Better Way

The Best Vegan Cheesecake Recipe

The Best Vegan 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

Vegan Dairy Free Cheesecake (Egg Free, Soy Free)

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.

Above – watch the video how to make vegan cheesecake!

How To Make The Best Vegan Cheesecake With Just 6 Ingredients

Also try these popular Vegan Brownies

Pin it now to save for laterPin Recipe

Vegan Cheesecake Recipe

The easy vegan cheesecake recipe that even non vegans love, with no cashews required.
4.92/5 (52)
Total Time 1 hour
Yield 8 – 12 slices

Ingredients

  • 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

Instructions

  • 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

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Popular Vegan Recipes:

No Bake Vegan Chocolate Pie Recipe

Vegan Chocolate Pie

The Best Vegan Pancakes Recipe

Vegan Pancakes

Vegan Mac And Cheese Recipe

Vegan Mac And Cheese

The Best Veggie Burger Recipe

Veggie Burger Recipe 

coconut ice cream healthy

Coconut Ice Cream

Lentil Soup Recipe

Lentil Soup Recipe

Vegan Banana Chia Pudding

Chia Pudding – 5 Recipes

what I eat in a day as a vegan

What I Eat In A Day

4.92/5 (52)

Rate this recipe

Published on May 27, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

107 Comments

Leave a comment or reviewLeave a rating
  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 (;

  2. JAN says

    IT WOULD BE NICE TO HAVE AN “ALERT” IN YOUR RECIPES WHEN THE INGREDIENTS ARE NOT AVAILABLE OUTSIDE THE USA…I FIND MYSELF SAVING YOUR RECIPES TO MAKE LATER, ONLY TO REALIZE I CAN’T GET THE INGREDIENTS IN THE COUNTRY WHERE I LIVE. I AM SURE OTHER PEOPLE HAVE THE SAME ISSUE. VERY DISAPPOINTING.

    • 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 iherb.com. 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!

  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.

      • 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. 🙂
          Jason

      • 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

  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. 🙂

  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?
    Thanks!

  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 🙂

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes