This rich, ultra-creamy vegan cheesecake tastes just like a classic New York bakery cheesecake and requires only 7 ingredients (no tofu or cashews!). It's super easy to make all in a food processor, and my simple steps will ensure you have the creamiest, spiciest vegan cheesecake ever!
The Only Vegan Cheesecake Recipe You'll Ever Need:
genuine. This amazing baked vegan cheesecake tastes just like a slice of classic luxury cheesecake: super rich, super creamy, delicious, sweet and just the right amount of flavor. Not as dense as a New York cheesecake, but just as rich and decadent as a classic cheesecake.
And there's no need to soak cashews or make tofu. This vegan cheesecake is made entirely without cashews, tofu or coconut cream, and the result is super soft, creamy and rich.
In fact, this vegan cheesecake recipe is the basic cheesecake recipe for all my recipes.Vegan Cheesecake(including minVegansk No Bake Cheesecake Bars! ). That's it!
like mineVegan chocolate cheesecakeyVegansk Cheesecake med Pecan Pecan PieHere's a classic dessert you can serve to any diner they're sure to love.
It's ins and outs. No soaked cashews, no coconut cream or coconut milk (if you don't want to!), and no tofu. If you want a vegan dessert that everyone will love and that will suit all eaters, then this baked vegan cheesecake is what you need.
I absolutely love this recipe and it is the basis for some of my most popular cheesecake recipes, including myCheesecake Cannoli,Tiramisu cheesecake, yCarrot cheesecake!
Top your cheesecake with fresh strawberries, fresh raspberries, blueberry jelly or even vegan caramel sauce and homemade vegan whipped cream for the best cheesecake, vegan or not!
Ingredients and Substitutes:
- Vegan cream cheese:I know many vegan cream cheeses use nuts. that's why i made mineHomemade vegan cream cheese with 3 ingredientsIt is nut free. For store-bought, I personally like Miyoko's Creamery's vegan cream cheese, which works really well in this recipe. But for my nut free readers, I tried this Violife Cheesecake and it was a dream! Violife cream cheese has a potato and coconut base.
- Dairy-free yogurt:You can use your favorite here (mine is Forager Project); oat milk yogurt, cashew milk, coconut milk, soy milk or almond milk yogurt. Using dairy-free yogurt also helps us substitute silken tofu and lemon juice in other vegan cheesecake recipes.
- Milk without milk:There is no need to use thick vegan milk here. Store bought unsweetened almond milk or even homemade oat milk works well.
- sugar:I use organic granulated sugar here. Make sure your sugar is real vegan sugar. Personally, I always use Florida granulated sugar for this very reason. They are also minimally processed!
- Arrowroot starch:You can replace it with cornstarch if you prefer.
- Vanilla extract:You can substitute vanilla powder if you prefer!
- Graham Cracker Crust:This homemade crust uses oat flour, a teaspoon of cinnamon, sugar, and vegan butter for a deliciously buttery gluten-free vegan graham cracker crust! You can also substitute melted coconut oil for vegan butter if you prefer!
Equipment needed to make this vegan cheesecake
All we have left is this vegan baked cheesecakereally simpleand even the necessary equipment.
Before you start, make sure you have:
- 8" or 9" removable mold
- 2 deep baking pans
- stor foodprocessorStand mixer, a large bowl with a hand mixer
Overview: How to make a baked vegan cheesecake (easy!)
Now traditionally you would use a water bath to bake cheesecake. I have tried water bath and no water bath, here is my conclusion:Use a water bath.If you want a super airy and smooth cheesecake that tastes like a classic cheesecake, then you need a water bath.
Water baths are actually quite simple, so let's see how..
See how to make a vegan cheesecake:
Note that the recipe in the video is slightly different from the recipe below. This is because the recipe below is the latest one, not the one in the video. But the method is still the same!
Step 1: Gluten Free Vegan Cheesecake Base
I could eat this crust alone, it was so good! It is also very easy and very quick to do:
- brush:In a large bowl, combine the dry ingredients for the base.
- Add vegan butter and water:Add wet ingredients and mix until a sticky dough forms. You can add more water with a tablespoon as needed.
- according to:Press the dough into a spring form covered with baking paper.
- bake:Bake the cheesecake base.
Remove from the oven and set aside so we can prepare the creamy vegan cheesecake filling.
Step 2: Vegan Cheesecake Filling
Again, you can eat this filling with a spoon and it's just as easy as the crust. No need to soak cashews or anything. The only thing you need to make sure is to get the cream cheese and sour cream to room temperature so that they can be whipped easily.
- mix:You can add it all to a food processor or blender and blend until smooth. Or you can use a hand mixer and bowl or stand mixer and mixing attachment!
- fall:Then pour the cheesecake mixture over the base.
- Make a water bath:Pour boiling water into a double-sided ovenproof dish. Then proceed to the next step immediately.
- bake:Place the vegan cheesecake on the middle rack, then carefully place the boiling water bath on the bottom rack. Turn off the oven quickly to prevent more heat from escaping.
- To cool in the oven:After baking, let the vegan cheesecake cool in the oven for 10 minutes. Then remove the cheesecake and let cool at room temperature for 15 minutes.
- time setting:Refrigerate the vegan cheesecake at room temperature for 4 to 6 hours or until it stops bubbling.
- Serve and enjoy!
you can consulthot water bath technologyArticle about the classic way to make a bain-marie. Regardless, my quick method has proven to be successful!
Should I use a steamer for my cheesecake?
Yes, a water bath is required to bake a vegan cheesecake, especially if you want the texture of a classic cheesecake. The reason is the cheesecakeAmarHumidity and a water bath help to create a really moist environment in the oven, which is normally dry.
If you don't use a water bath, your cheesecake will be very dry, like a block of cheese. It was neither fun nor pleasant to eat.
However, my water bath trick is really easy for baking newbies and still ensures a super moist vegan cheesecake.
Tips and tricks for recipes
Although I want to emphasize that this vegan cheesecake isvery easy, which doesn't mean we can ignore technology. Here are a few tips to make sure your vegan New York cheesecake turns out perfect every time:
- Allow the cream cheese and dairy-free yogurt to come to room temperature..If you don't, you'll have a hard time putting the ingredients together! Let the ingredients soak for a few hours. You should easily be able to get fingerprints on the cream cheese.
- Let the cheesecake cool to room temperature first.This will ensure that everything cools evenly. It is best not to put anything too warm in the freezer!
- Place the cheesecake in the oven after baking.:Just an hour. This will help everything solidify!
- How to cut the cheesecake:When the cheesecake is ready to be cut, you can run a butter knife along the edges of the pan to loosen the cheesecake from the springform pan. Then carefully loosen the buckle and place the cheesecake on a plate.
- Top with fresh fruit, jam or amareno cherries:This is my favorite way to serve cheesecake, especially since it's such a rich and delicious dessert that you need something light to balance the flavor, texture, and density. I highly recommend Amareno Fabri Cherry!
Classic ideas for tarta de queso props:
- fresh berries andwhipped cream
- Homemade strawberry jam
- Vegan caramel sauce
- Vegan peanut butter
- Coconut-free vegan Lemon Curd
- 2 Ingredient Vegan Ganache
You're going to love this baked vegan cheesecake as much as I do! This vegan vanilla cheesecake is:
- easy to do
- Undoubtedly one of the best vegan desserts.
- Perfectly smooth and rich, just like a classic cheesecake.
- Creamy, yet light and refreshing.
- Perfect for graduations, birthday parties, summer vacations and more!
- Whether you're vegan or not (and gluten-free!), this is a definite crowd-pleaser.
if you tryRemember to leave a comment and comment ⭐️⭐️⭐️⭐️⭐️ so others can find this recipe!
As always, I love seeing your beautiful creations onlineInstagramyinterest, so remember to tag me there!
Happy Cheesecake Baking!
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If you make this recipe, don't forget to leave a comment and rate.⭐️⭐️⭐️⭐️⭐️the following. This helps others find the recipe! As always, I love seeing your beautiful creations onlineInstagramyinterest, so remember to tag me there!
The easiest vegan cheesecake ever - no tofu or cashews!
★★★★★ 4.7 (7 reviews)
- author: Brit Berlin
- Preparation time: 15
- Cool down: 240
- Cooking time: sixty five
- total time: 5 hours and 20 minutes
- Production: 161x
- category: cheesecake
- method: bake
- Basket: Americano
- cost: vegetarian
describe
This rich, ultra-creamy vegan cheesecake tastes just like a classic New York bakery cheesecake and requires only 7 ingredients (no tofu or cashews!). It's super easy to make all in a food processor, and my simple steps will ensure you have the creamiest, spiciest vegan cheesecake ever!
Raw material
weight
Vegansk Graham Cracker Crust:
- 1package (250 g) vegan graham crackers or lotus crackers
- 1/3 kop(87 gram) melted vegan butter
Vegan Cheesecake Filling:
- 48 oz beholder (32 oz）Vegan cream cheese, Room temperature
- 1 kop(240 gram) dairy-free yogurt or dairy-free sour cream, room temperature
- 1 kop(240ml) vegan heavy cream
- 1 kop(200g 0 organic granulated sugar
- 8 tbsp(80 gram) corn starch or rice starch
- 1 tbspvanilla extract
- 3–4A few cups of boiling water, to make soup
- 1partyVegan caramel, covering
instruct
- homework:Line an 8- or 9-inch springform pan with parchment paper. Also grease the sides of the pan with a little cooking oil or coconut oil and cover with baking paper. Preheat oven to 400F.
- Make the skull:Place the graham crackers in a food processor and pulse until fine crumbs form. Then add the melted vegan butter and beat again until you have a moist crumb. Press cookie crumbs into the bottom of the cheesecake pan, working your way down the sides of the pan. Place the pan in the oven and bake for 10 to 12 minutes to partially bake. While the dough is baking, prepare the filling.
- Prepare the cheesecake filling:In a large food processor with a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, pulse the cream cheese and dairy-free yoghurt until smooth. Add sugar, skimmed milk, vanilla extract and cornstarch. Blend again until smooth. Pour the cheesecake filling into the springform pan and smooth the top. Place the cheesecake pan on a baking sheet (separate from the pan used for the water bath; this cheesecake pan is only useful for transporting the cheesecake to and from the oven).
- Create the water bath: Once you've completed this step, you're ready to move on to the next step.Be sure to bring 3-4 cups of water to a boil, then pour the water into the pot. Pour boiling water into the pan.
- Baking cheesecake: Be carefulPlace the baking tray in the bain-marie in the ovenlow shelf. Then place the cheesecake pan on topmiddle shelfQuickly turn off the oven and bake for 55-65 minutes, or until the top of the cheesecake is lightly browned. The center is fixed, but still swings. Turn off the oven and leave the cheesecake in the oven for 1 hour with the door ajar. The water must also be completely dissolved. Please watch the video tutorial. The cheesecake should still be wavy. This isPerfect, as it should be.When you first turn off the oven, this cheesecake doesn't look like it's cooked at all.
- To cool the cheesecake:Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes. Then cover the cheesecake and refrigerate for 4 hours or overnight.
- Serve and enjoy!When ready to serve, top with fresh berries, cherries or jam and enjoy! Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
score
Arrowroot starch:Make sure the kudzu starch (also known as powder) is stored properly and is still active. Improperly stored or expired kudzu root will not work. You can also substitute an equal amount of cornstarch.
water bath:A water bath is very important for a moist cheesecake! Check out the blog post for all the tips.
Guilty gluten:Swap in vegan gluten-free graham crackers or homemade gluten-free crackers!
Read the blog post above for all the tips and tricks on how to make this baked vegan cheesecake, and check out the quick YouTube tutorial! Thank you!
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