Silky-Smooth Vegan Cheesecake Recipe That Melts Hearts
I’ll be honest with you – I used to think vegan cheesecake was just a cruel joke the universe played on dessert lovers. How could anything without actual cream cheese possibly satisfy that rich, tangy craving we all get? But then I discovered this particular recipe, and let me tell you, it completely changed my perspective on what plant-based desserts can actually accomplish in your kitchen.
Why You’ll Love this Silky-Smooth Vegan Cheesecake
While many people assume vegan desserts taste like cardboard dressed up for Halloween, this silky-smooth vegan cheesecake will make you question everything you thought you knew about plant-based baking.
I’m talking restaurant-quality texture here. Rich, creamy, and absolutely indulgent.
The secret? Room temperature vegan cream cheese creates that perfect smoothness, while cornstarch provides structure without any weird aftertaste. You won’t miss dairy for a second.
Plus, this beauty stays fresh for four whole days in your fridge. Though honestly, good luck keeping it around that long once your family discovers it.
What Ingredients are in Silky-Smooth Vegan Cheesecake?
Creating this dreamy vegan cheesecake starts with gathering the right ingredients, and trust me, the lineup is simpler than you might think. No need to hunt down mysterious vegan substitutes that cost more than your monthly coffee budget.
The beauty of this recipe lies in how accessible these ingredients are. Most grocery stores now carry everything you need, and if you’re already dabbling in plant-based cooking, you probably have half of these sitting in your fridge right now.
Ingredients:
- 24 oz vegan cream cheese, at room temperature
- 2 cups plant-based yogurt or dairy-free sour cream
- 2/3 cup sugar or maple syrup
- 4 tsp cornstarch or arrowroot starch
- 2 1/2 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- 1 vegan pie crust, store-bought or homemade
A Few Things Worth Knowing About These Ingredients
Room temperature cream cheese is absolutely non-negotiable here. Cold cream cheese creates lumpy filling faster than you can say “kitchen disaster.” Pull it out of the fridge about an hour before you start baking, or if you’re like me and forget everything, give it a few gentle seconds in the microwave.
The yogurt versus sour cream debate comes down to what you can find and what you prefer. Dairy-free sour cream creates a slightly tangier flavor that really mimics traditional cheesecake, while plant-based yogurt keeps things mild and creamy. Both work beautifully, so don’t stress if you can only find one option.
Cornstarch and arrowroot starch are basically interchangeable in this recipe. Cornstarch is cheaper and easier to find, while arrowroot creates a slightly glossier finish. Either way, this little bit of starch is what transforms your filling from soup into proper cheesecake texture.
That optional lemon juice might seem insignificant, but it adds a subtle brightness that cuts through all the richness. Think of it as the difference between good cheesecake and great cheesecake.
How to Make this Silky-Smooth Vegan Cheesecake
Making this vegan cheesecake is honestly more forgiving than regular cheesecake, which feels like some kind of cosmic kitchen justice. No worrying about eggs curdling or dairy separating at the worst possible moment.
Getting Your Oven Ready
First things first, preheat your oven to 350°F and set up a water bath. This part sounds fancy, but it’s really just filling a pan halfway with water and sliding it onto your lower oven rack. The steam creates gentle, even heat that keeps your cheesecake from turning into a cracked desert landscape. Trust me, your future self will thank you for this extra step.
Mixing the Magic
Now comes the fun part. Take that 24 oz of room temperature vegan cream cheese and toss it into your mixing bowl with the 2 cups of plant-based yogurt, 2/3 cup sugar, 4 teaspoons cornstarch, 2 1/2 teaspoons vanilla extract, and that 1 tablespoon of lemon juice if you’re using it.
Beat everything together until it’s completely smooth. This is where patience pays off. Keep mixing until you can’t see any lumps or streaks. If you spot cream cheese chunks hiding in there, keep going. Nobody wants surprise texture bombs in their silky cheesecake.
Assembly and Baking
Pour that gorgeous filling into your vegan pie crust, and here’s where I always get a little nervous about spillage. Go slow, maybe use a spatula to guide things along.
Place the whole situation on your middle oven rack, right above that water bath you set up earlier. Bake for exactly 30 minutes, then turn off your oven but leave the cheesecake inside with the door closed for another 5 minutes. This gradual temperature change is like giving your cheesecake a gentle wake-up call instead of shocking it into submission.
The Waiting Game
After those 5 minutes, pull it out and let it cool on your counter for 20 minutes. Then comes the hardest part, refrigerating for at least 4 hours, though overnight is even better. I know, I know, waiting is basically torture when something smells that good, but this cooling time is what transforms your mixture into proper cheesecake texture.
Silky-Smooth Vegan Cheesecake Substitutions and Variations
Once you’ve mastered the basic recipe, this cheesecake becomes your canvas for endless creativity.
I love swapping maple syrup for sugar when I’m feeling fancy. Want chocolate? Add 1/4 cup cocoa powder.
Berry lovers can fold in 1/2 cup pureed strawberries or blueberries.
Can’t find vegan cream cheese? Blend soaked cashews with coconut cream instead.
Coconut yogurt works beautifully too, though it’ll taste more tropical.
For the crust, try crushed graham crackers, Oreos, or even nuts.
I’m particularly fond of almond flour mixed with dates for something naturally sweet.
What to Serve with Silky-Smooth Vegan Cheesecake
Why stop at just the cheesecake when you can turn this dessert into a full experience?
I love pairing this creamy masterpiece with fresh berries – strawberries, blueberries, or raspberries all work beautifully. The tartness cuts through that rich, velvety texture perfectly.
Want something more decadent? I’ll drizzle warm chocolate sauce or caramel over each slice.
Sometimes I’ll add a dollop of whipped coconut cream alongside.
For texture contrast, try crushed pistachios or toasted almonds sprinkled on top.
Coffee pairs wonderfully too – the bitterness balances the sweetness.
Trust me, your guests will think you’re a dessert genius.
Final Thoughts
Creating a vegan cheesecake that actually tastes like cheesecake isn’t just about swapping ingredients – it’s about understanding how plant-based components work together.
I think this recipe proves you don’t need dairy to create something truly indulgent.
The secret lies in patience. Room temperature ingredients, gradual cooling, proper chilling time – these steps matter more than you’d expect.
Rush any part, and you’ll end up with something that looks like cheesecake but doesn’t deliver that signature creamy texture.
Trust the process, embrace the wait, and watch how this dessert converts even the most skeptical dessert lovers.
Silky-Smooth Vegan Cheesecake
Equipment
Ingredients
- 24 oz vegan cream cheese room temperature
- 2 cups plant-based yogurt or dairy-free sour cream
- 2/3 cup sugar or maple syrup
- 4 tsp cornstarch or arrowroot starch
- 2 1/2 tsp vanilla extract
- 1 tbsp lemon juice optional
- 1 vegan pie crust store-bought or homemade
Instructions
- Preheat oven to 350°F. Prepare a water bath by filling a pan halfway with water and placing it on the lower oven rack.
- Beat vegan cream cheese, yogurt, sugar, cornstarch, vanilla, and lemon juice until completely smooth and well combined.
- Pour filling into prepared pie crust and place on middle oven rack above the water bath.
- Bake for 30 minutes, then turn off oven and leave cheesecake inside with door closed for 5 minutes.
- Remove from oven and let cool at room temperature for 20 minutes.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Cheesecake Without a Water Bath?
You can skip the water bath, but I’d recommend lowering your oven temperature to 325°F and watching for cracks. The water bath helps create gentle, even heat that prevents the cheesecake from overcooking.
How Do I Know When the Vegan Cheesecake Is Done Baking?
I look for a set center that jiggles slightly when gently shaken. The edges should be firm and lightly golden. If it’s still very wobbly, it needs more time.
Why Did My Vegan Cheesecake Crack on Top?
Your vegan cheesecake likely cracked because it cooled too quickly or you overbaked it. I recommend letting it cool gradually in the oven with the door cracked open, then at room temperature before refrigerating.
Can I Use Silken Tofu Instead of Vegan Cream Cheese?
I’d recommend sticking with vegan cream cheese for the best texture. Silken tofu creates a lighter, less rich cheesecake that won’t have the same creamy density you’re expecting.
How Long Does Vegan Cheesecake Need to Set Before Serving?
I’d recommend refrigerating your vegan cheesecake for at least four hours before serving, though overnight’s even better. This setting time guarantees you’ll get clean slices that hold their shape perfectly when served.