Silky-Smooth Vegan Cheesecake
This indulgent vegan cheesecake delivers all the rich, creamy texture and tangy flavor you crave without any dairy. Made with simple plant-based ingredients, it's the perfect dessert to impress vegans and non-vegans alike. The secret is in the patience – proper mixing, gradual cooling, and overnight chilling create a dessert that's impossible to distinguish from traditional cheesecake.
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Servings: 8
Calories: 385kcal
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
Confirm all ingredients are at room temperature before mixing to achieve the smoothest filling
The water bath creates steam that prevents cracking during baking
Gradual cooling is essential – don't rush the cooling process or the cheesecake may crack
For best results, chill overnight to allow flavors to develop and texture to set properly
Store covered in refrigerator for up to 4 days or freeze for up to 2 months
Substitute maple syrup for sugar for a deeper, more complex sweetness
Add fresh berries or fruit compote as toppings before serving
Nutrition
Calories: 385kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Sodium: 285mg | Potassium: 180mg | Fiber: 2g | Sugar: 28g