Looking for the best vegan cheesecake? Look no further! Being vegan doesn’t mean you have to give up delicious desserts. There are tons of amazing pies, cookies, cakes, and yes, even baked vegan cheesecake!
This baked vegan cheesecake is creamy, sweet, and incredibly tasty! After trying many plant-based cheesecakes this is the closest to a “real” thing that I’ve found. Best of all it’s easy to make and only takes 8 ingredients.
How To Make A Vegan Cheesecake
Typically cheesecakes are very far from being vegan. They’re made with soft cheeses like cream cheese or ricotta, eggs, and cream. To create the perfect vegan cheesecake there are several things we’re looking for.
The filling needs to be:
- dense and rich
- smooth and creamy
- sweet with a slight tang
- sturdy enough to hold it’s
There are many amazing vegan cheesecake recipes out there that use cashews as their base. This usually involves soaking cashews overnight before blending them together with a liquid sweetener and coconut milk. While very tasty they don’t really have the same flavor as “real” cheesecake.
To make a more traditional tasting cheesecake this recipe uses Tofutti, which is a dairy-free cream cheese as well a plan vegan yogurt to make the filling. A small amount of corn starch is added to help it set up.
To make a baked cheesecake blend all of the ingredients together. Don’t over mix the filling since you don’t want to incorporate a lot of air. Pour the filling into a pre-made graham cracker crust, place on a baking sheet, and bake. Placing the crust on top of a baking sheet makes it easier to get out of the oven.
What’s The Difference Between A Baked And A No-Bake Cheesecake?
No-bake cheesecakes have more air mixed into the filling making them a bit lighter. Their texture is more like a
Baking is the traditional method and results in a “classic” cheesecake with a denser more custard-like consistency.
Where Do I Get Vegan Graham Crackers For The Crust?
To make things easy I used a premade graham cracker crust. Even though most graham crackers contain honey the
If you want to make your own crust there are vegan graham crackers available. Such as:
While it’s perfectly acceptable to eat your cheesecake plain it’s also fun to liven it up with some toppings. Here are some of the most popular:
- Pie cherry filling (my personal favorite)
- Blueberry pie filling
- Fresh berries
- Chocolate sauce
More Amazing Vegan Dessert Recipes:
- The Best Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Pistachio Rosewater Cookies
- Vegan Chocolate Guinness And Baileys Popsicles
Easy Baked Vegan Cheesecake – Cashew Free
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: dessert
- Method: baking
- Cuisine: vegan
A delicious and creamy baked vegan cheesecake that’s just like the “real” thing. Tofutti cream cheese filling. No cashews
16oz Room temperature plain Tofutti Better Than Cream Cheese
1 Cup powdered sugar
5.3oz Plain vegan yogurt (I used Kite Hill)
1 Tbsp lemon juice
1 Tbsp corn starch
1 tsp vanilla extract
A pinch of salt
9-inch Keebler Ready Crust
Preheat oven to 325 degrees Fahrenheit.
In a large bowl combine the Tofutti, powdered sugar, vegan yogurt, lemon juice corn starch, vanilla extract, and salt. Using an electric mixer mix until smooth. (Some small lumps are okay)
Pour the filling into the pie crust. Place the crust on a baking sheet and bake for 50-60 mins. The edges should be lightly browned and the middle will still jiggle a little.
Allow the cheesecake to cool on a rack.
Refrigerate or at least 4 hours.
If the crust or the cheesecake are getting too brown tent aluminum foil over the top.
The edges of the cheesecake will puff up while cooking.
- Serving Size: 1 Slice
- Calories: 268
- Fat: 14.5
- Carbohydrates: 30
- Protein: 3
Keywords: baked vegan cheesecake, Tofutti, dessert
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