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.

Vegan Cheesecake Recipe – Ultimate Flavor, No Tofu

Description

This vegan cheesecake recipe uses vegan cream cheese and plant-based yogurt for a rich, creamy texture. No tofu or cashews required!

Ingredients

Scale

24 oz vegan cream cheese
2 cups plant based yogurt
2 1/2 tsp pure vanilla extract
4 tsp cornstarch
2/3 cup sugar or pure maple syrup, or xylitol for sugar free
1 tbsp lemon juice (optional)
1 prepared pie crust

Instructions

1. Preheat your oven to 350°F (177°C).

2. Place the pie crust into a springform pan if using a traditional cheesecake form.

3. In a large mixing bowl, combine vegan cream cheese and yogurt. Mix until smooth.

4. Add in vanilla extract, cornstarch, sweetener of choice, and lemon juice. Mix well.

5. Pour the filling into the prepared crust and smooth out the top.

6. Bake for 50–60 minutes until the center is just slightly jiggly.

7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

8. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

For a gluten-free version, use a gluten-free crust.

This recipe can be made sugar-free by using xylitol or monk fruit instead of sugar.

Top with fresh berries, vegan whipped cream, or chocolate drizzle.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 16g
Sodium: 210mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: vegan cheesecake, dairy-free dessert, no tofu, easy vegan dessert