Best Vegan Cheesecake Recipe

How to make vegan cheesecake. Prepare a 9 inch springform pan by wrapping the bottom and sides with aluminum foil. Make the crust with …

Rating: 4.9/5(107)
Calories: 551 per serving
Category: Dessert
1. Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.
2. In a medium bowl, add the cookie crumbs, melted coconut oil and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.
3. In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
4. Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.

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Transfer the cheesecake filling into the pie crust and spread out the top, using a rubber spatula. Bake the cheesecake for 40-45 minutes. …

Rating: 5/5(210)
Total Time: 20 mins
Category: Dessert
Calories: 180 per serving
1. Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
2. In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
3. Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
4. Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.

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Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan. Make the filling: In a small …

Rating: 5/5(8)
Total Time: 6 hrs 50 mins
1. Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form.
2. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.
3. Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.
4. Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved.

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Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and …

Rating: 5/5(4)
Author: Food Network Kitchen
Servings: 10
Difficulty: Easy
1. Position an oven rack in the center of the oven and preheat to 350 degrees F.
2. For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
3. For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
4. Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

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Vegan Chocolate Cheesecake. This is the Best Vegan Baked Chocolate Cheesecake Recipe with tips for the perfect cheesecake & step-by-step guide! It’s super creamy, ultra-rich, so fudgy, and topped with a simple Chocolate Ganache! The Vegan Chocolate Cheesecake is dairy-free, egg-free, easy to make, and the perfect dessert for all chocolate …

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Add fresh lemon juice, sugar, flour, and vanilla extract to blender (or bowl) and blend away. Blend (or beat with electric beaters) until absolutely smooth and creamy. Pour into an extra large prepared graham cracker pie crust. Keep the center of the cheesecake slightly higher than the edges if possible.

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Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture. Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes.

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The best vegan baked 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.

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The BEST Vegan Cheesecake FAQs; Recipe; This vegan cheesecake tastes so delicious, you wouldn't even know it's vegan! It has that perfect, thick, creamy texture and a golden crust that cheesecakes have, leaving you satisfied, bite after bite. Even being vegan, this dessert's cheesecake-packed flavor is not compromised whatsoever. Not only does

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18 Vegan Cheesecake Recipes That Are Easier Than They Look. The best part of this dreamy vanilla cheesecake is the crumbly crust, made with dates, almonds, pumpkin seeds, and sunflower seeds

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This is by far the best vegan cheesecake recipe out there! Sooo simple and tastes delicious every single time. I’ve made lots of different versions of this cheesecake, and each turns out great. My favorite uses lime juice instead of lemon juice and adds lime zest for an easy key lime pie.

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Grease an 8- or 9-Inch (20/22cm) springform pan and line the bottom with parchment paper. Whisk together the flour, sugar and salt in a bowl. Add the cold vegan butter pieces and ice water and knead with your hands until a dough forms. Shape into a disc, wrap in foil and refrigerate for about 30 minutes.

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Best Vegan Cheesecake: Creamiest Non-Dairy NY Cheesecake February 16, 2021 February 27, 2021 by Gina , posted in Vegan Desserts , Vegan Recipes My dad’s and fiancé’s favorite dessert is NY-style cheesecake.

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Adjust the Oven: Change the temperature to 325°F/165°C. Combine Ingredients for the Filling: In a bowl of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine running, add the sugar mixture in a slow stream; and beat until combined, creamy and smooth – about 3 minutes on low.

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Tofu Cheesecake The Spruce Eats. pure vanilla extract, cornstarch, coconut cream, raw cashews and 12 more. Apricot Tofu Cheesecake Bars With A Surprise Crust! Marfigs' Munchies. lemon juice, ground oats, cashews, liquid, tofu, lemon extract and 8 more.

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Vegan Entrees. There are only a few vegan entrees at The Cheesecake Factory, but luckily they are all filling, especially when paired with a vegan salad, side, or appetizer. Impossible burger

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Press into bottom and up the sides of a 9″ springform pan. Bake in preheated oven for 6-7 minutes and allow to cool slightly while preparing filling. Add soaked (and drained) cashews to high speed blender along with yogurt, agave, lemon

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Frequently Asked Questions

Is cheesecake healthier than regular cake?

Possibly the cheesecake as it will have a slightly higher protein content. It's all much of a muchness really though, cake is cake in any form. You could make a healthier version of cheesecake using less sugar, or the natural sweetner Stevia, or use more low fat cheese, or low fat fromage freis. You could add protein to the base by using ground nuts instead of sweet biscuits.

What are the best vegan recipes?

  • Cabbage Rolls with Wild Rice and Mushroom Stuffing
  • Vegan Enchiladas with Lentils
  • Cheesy Vegan Zucchini Roll-Ups
  • Mushroom and Kale Pasta with Toasted Pine Nuts
  • Whole Roasted Cauliflower
  • Lemon Artichoke Pasta
  • Creamy Coconut Polenta
  • Mushroom Gnocchi with Broccoli
  • Tomato and Roasted Mediterranean Vegetable Risotto
  • Curried Vegetable Stew with Quinoa

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What is the best classic cheesecake recipe?

Try using goat cheese to anchor your cheeseboard centerpiece this year. Opt for the one with a creamy texture instead the drier, chalkier variety for ultimate spreadability. Another delicious option is a soft, tangy Gournay cheese.

What is the best cheese cake recipe?


  • Place oven racks in the center of the oven. ...
  • In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. ...
  • Reduce oven temperature to 325 degrees.
  • In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. ...

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