Name: Vegan Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Cuisine: American

The Urben Life Verified

October 2, 2025

10 Ingredients

MEDIUM

This easy vegan cheesecake is rich, smooth, and creamy. It's a dairy-free, egg-free, and gluten-free take on the classic, complete with a graham cracker crust and dense, luscious filling. If you want an impressive dessert for a holiday or special occasion, this vegan new york cheesecake is the showstopper you need. It's surprisingly easy to make with simple ingredients!

From the Cook

1/6

Vegan Cheesecake

The Urben Life Verified

Ingredients

slices

WarningTreenuts and 4 other allergens identified

Instructions

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Instructions

Preheat oven to 350F and gather ingredients. Prepare a baking sheet by pouring inside 2-3 inches of water, filling up halfway, set aside. Prepare a 9-inch spring form pan with cooking spray. Set aside.

To make vegan cheesecake crust, add the vegan graham cracker crumbs, melted vegan butter, and granulated sugar to a food processor. Blend until combined and comes together when pressed.

Pour crust mixture into the springform pan, pressing it evenly in the bottom and along the sides. Place into the oven on the middle rack and bake for 10 minutes. Place on a cooling rack and allow to cool slightly. Once removed, place the water filled baking sheet on the bottom oven rack.

While the crust cools, make the filling. In a blender or food processor, add the vegan cream cheese, vegan yogurt, vegan heavy cream, lemon juice, and sugar. Blend until smooth.

Add in the cornstarch, blend until fully combined and silky smooth, making sure to scrape down the sides. Once the crust is cool, pour in the filling, spreading out evenly.

Bake on the middle rack for 50-55 minutes. The cheesecake will look very liquidy, that's okay! Turn the oven off, close the door, and allow it to cool for 1 hour in the oven. Remove from the oven and place in the refrigerator overnight.

Once set, remove the outer layer of the pan, slice, and serve! Store vegan cheesecake in the fridge for up to 4 days.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Cook

The Urben Life

Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.