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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.

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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!

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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

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Vegan Cheesecake Recipe

The easy vegan cheesecake recipe that even non vegans love, with no cashews required.
4.9/5 (39)
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

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4.9/5 (39)

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Published on May 27, 2020

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

97 Comments

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  1. 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.

  2. 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 🙂

  3. 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. 🙂

  4. 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

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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)

  11. 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!

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. Debbie says

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

  17. 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!

  18. Kate says

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

  19. 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

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