Vegan cheesecake recipe lovers, this one’s for you. If you’ve been searching for a dairy-free dessert that actually tastes like the real thing, you’ve found it. This baked vegan cheesecake skips tofu, cashews, and coconut cream—yet still delivers that rich, creamy texture and tangy flavor you remember.
Whether you’re new to plant-based baking or a seasoned pro, this guide shows you exactly how to make vegan cheesecake at home with simple ingredients and no fuss. We’ll cover smart substitutes, foolproof technique, and topping ideas that turn this dessert into the centerpiece of any meal.
Table of Contents
Creamy Vegan Cheesecake (No Tofu, No Cashews)
Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a springform pan with parchment paper and wrap the outside with foil.
- Pulse graham crackers and melted butter in a food processor. Press the crust into the bottom of the pan. Bake for 10 minutes and set aside.
- Reduce oven to 350°F. In a large bowl, mix cream cheese, yogurt, plant milk, starch, sugar, and vanilla until smooth.
- Pour filling over baked crust. Tap the pan on the counter to remove air bubbles.
- Place a separate pan with boiling water on the lower oven rack for a water bath. Place the cheesecake on the middle rack. Bake for 60 minutes.
- Turn off oven, crack door, and let cheesecake rest inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Slice with a clean, hot knife. Serve with toppings like berries, ganache, or coconut whipped cream.
Nutrition
Notes
- For best results, use a water bath to prevent cracks and chill the cheesecake overnight.
- You can top it with fresh berries, vegan ganache, or a fruit compote for added flair.
- Store refrigerated for up to 5 days or freeze for up to 1 month.
Tried this recipe?
Let us know how it was!My Story & Why This Vegan Cheesecake Recipe Hits Home
Recreating Classic Comfort the Vegan Way
There’s something about cheesecake that takes me right back to my roots. Growing up in San Antonio, my mom’s food truck was all about bold flavors and comfort food with heart. Among the smoked brisket and enchiladas, she had one wildcard dessert—New York-style cheesecake. It was creamy, dense, just the right amount of tangy, and always the first thing to sell out. That cheesecake was special. It wasn’t just dessert—it was a feeling. So when I transitioned to a plant-based lifestyle years later, I knew recreating a proper vegan cheesecake recipe had to be on my list.
At first, it felt impossible. Everything I tried involved soaking cashews overnight, blending tofu, or loading up on coconut. The texture was off, the taste was odd, and it never gave me that feeling of home. I wanted a vegan cheesecake recipe that honored the original—something smooth, sliceable, and rich without compromise. After lots of trial and error, I cracked it. No tofu, no cashews—just simple plant-based ingredients and solid technique.
From Backyard BBQs to Plant-Based Baking Wins
Food has always been about connection for me. Whether I was flipping burgers at a backyard BBQ or plating up enchiladas in the food truck, it was about more than just feeding people—it was about making them feel at home. That’s the heart behind Hearty Home Recipes.
And this vegan cheesecake recipe? It’s one of my proudest creations. It brings together nostalgia and simplicity in one unforgettable bite. Whether you’re baking for friends, family, or just yourself on a quiet weekend, this one’s guaranteed to make memories.
Ingredients Matter – Building a Better Vegan Cheesecake
Best Vegan Substitutes for Cream Cheese & Eggs
When it comes to crafting a dependable vegan cheesecake recipe, you’ve got to start with the right building blocks. The cream cheese and egg substitutes need to hold their own—no cashews, no tofu, just reliable, delicious results.
Top Vegan Cream Cheese Options:
- Violife – Coconut and potato-based, smooth and nut-free
- Miyoko’s Creamery – Cashew-based, tangy and rich
- Homemade vegan cream cheese – Made from coconut yogurt or sunflower seeds
Vegan Egg Alternatives:
- Arrowroot or cornstarch (8 tbsp) – Acts as a binder and thickener
- Plant-based yogurt or sour cream (1 cup) – Adds structure and tang
Optional: If you’re open to tofu, silken tofu can also work for texture.
All of these vegan cheesecake ingredients were chosen for their simplicity and ability to mimic the rich, creamy texture of traditional cheesecake.
Check out how we use cultured dairy in our cottage cheese bagels for another unique twist on everyday baking.
The Science Behind Vegan Cheesecake Texture
Perfect texture doesn’t happen by accident. Each ingredient serves a purpose:
| Ingredient | What It Does |
|---|---|
| Vegan cream cheese | Gives the base its creamy body |
| Yogurt or sour cream | Brings tang and moisture |
| Starch (arrowroot or cornstarch) | Firms up the filling as it bakes |
Pro Tips:
- Always let your cream cheese and yogurt come to room temp before mixing
- Use a water bath to avoid cracks and ensure that classic creamy finish
Mastering the Method – How to Make Vegan Cheesecake at Home
No Tofu, No Cashews, No Problem
This easy vegan cheesecake skips complicated ingredients and delivers flawless results with minimal prep. No tofu to blend, no cashews to soak overnight—just everyday plant-based ingredients that come together to make something creamy, rich, and incredibly satisfying. If you’ve ever thought dairy-free cheesecake couldn’t measure up, this method proves otherwise.
What You’ll Need:
- 8- or 9-inch springform pan
- Food processor or hand mixer
- Two baking sheets (for the water bath)
- Parchment paper and foil
Recipe Components:
- Crust: Vegan graham crackers and melted plant-based butter
- Filling: Vegan cream cheese, dairy-free yogurt, plant milk, arrowroot starch, organic sugar, vanilla extract
What sets this vegan cheesecake recipe apart is how it mirrors the structure of a traditional cheesecake without relying on animal products. Every layer is thoughtfully built to hold its shape, slice clean, and taste authentic.
Water Bath Baking: The Secret to a Smooth, Creamy Finish
One of the key techniques in this vegan cheesecake recipe is the water bath. A humid baking environment helps the filling stay moist, prevents cracking, and creates that iconic smooth top.
Whip up a batch of hot honey popcorn—a savory-sweet snack that’s perfect for the wait.
Step-by-Step Method:
- Prep the pan: Line the springform pan and tightly wrap the outside in foil.
- Make the crust: Pulse crackers and butter. Press into the pan and bake at 400°F for 10 minutes.
- Mix the filling: Blend all filling ingredients until creamy and uniform.
- Assemble: Pour filling over the crust. Tap the pan to release air bubbles.
- Bake in a water bath: Place boiling water in a separate pan on the bottom rack. Cheesecake goes on the middle rack at 350°F for 60 minutes.
- Cool and set: Let rest in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.
This vegan cheesecake recipe truly checks all the boxes—simple, crowd-pleasing, and unforgettable.
Serving, Toppings & Storage
Best Ways to Serve Vegan Cheesecake
Once your cheesecake is fully chilled and set, it’s time for the fun part—serving it up. What makes this the best vegan cheesecake isn’t just the flavor—it’s the texture, simplicity, and nostalgic feel in every slice.
Slice it with a hot, clean knife for those smooth, café-style edges. Wipe the blade between cuts to keep every slice neat.
For topping, the options are endless:
- Fresh berries like strawberries, blueberries, or raspberries
- Coulis or fruit compote for a tangy, glossy finish
- Vegan chocolate ganache made with dairy-free dark chocolate and plant milk
- Coconut whipped cream or a light dusting of powdered sugar
Try this rich and indulgent Dubai chocolate dessert recipe to pair with your cheesecake for the ultimate plant-based treat.
How to Store and Freeze Like a Pro
The beauty of this vegan cheesecake recipe is how well it holds up. Store leftovers in the fridge, tightly covered, for up to 5 days. Use an airtight container or wrap the pan in plastic and foil.
Need to make it ahead? This recipe freezes beautifully:
- Chill fully before freezing
- Wrap the whole cheesecake (or slices) in plastic wrap, then foil
- Label and freeze for up to 1 month
To serve, thaw in the fridge overnight. The texture remains smooth and sliceable—no weird separation or freezer burn.
Want more recipes like this vegan cheesecake?
Follow me on Facebook for daily comfort food ideas and cooking tips.
You can also find and save my recipes on Pinterest to make them anytime.
FAQs About Vegan Cheesecake
What is the best vegan cheese for cheesecake?
The best vegan cheese for cheesecake is one that offers a smooth texture and subtle tang. Brands like Violife and Miyoko’s Creamery are standouts. Violife is nut-free and coconut-based, while Miyoko’s uses cashews for a richer flavor. Both blend smoothly and work beautifully in any vegan cheesecake recipe.
What is a vegan substitute for eggs in cheesecake?
The most effective substitutes are a combination of arrowroot starch or cornstarch and dairy-free yogurt or vegan sour cream. This combo thickens the filling while keeping it creamy and smooth. You can also use flax eggs or silken tofu, but these can slightly alter texture or taste.
What is a vegan substitute for cream cheese in cheesecake?
If you can’t find store-bought vegan cream cheese, make your own by blending soaked sunflower seeds or cashews with lemon juice, apple cider vinegar, and a pinch of salt. Coconut yogurt is another option, especially when combined with a thickener like starch. Both work well in a vegan cheesecake recipe.
How to make vegan cheesecake at home?
Making a vegan cheesecake at home is easy. Prepare a graham cracker crust, blend vegan cream cheese with yogurt, starch, and sugar, then bake in a water bath. Chill overnight for the best results. Follow our full guide above for a detailed walkthrough of this foolproof vegan cheesecake recipe.
Conclusion
Cheesecake has always been a celebration food for me—something I reach for on birthdays, holidays, or even just a quiet weekend with the family. This vegan cheesecake recipe brings that same joy without the dairy, without the fuss, and with all the flavor you remember. It’s creamy, comforting, and wildly simple to make.
Whether you’re new to plant-based baking or already deep into your vegan journey, this one’s a keeper. Pair it with our dreamy Dubai chocolate ice cream for a decadent, dairy-free duo that will wow any crowd.
1 thought on “Vegan Cheesecake Recipe That’s Creamy, Easy, and Totally Dairy-Free”