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Vegan Cheesecake

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Vegan Cheesecake

3 cups vegan graham cracker crumbs

12 tablespoons vegan buttermelted

¼ cup granulated sugar

32 ounces vegan cream cheeseroom temperature

1 ½ cups vegan yogurt

1 ½ cups granulated sugar

⅔ cup vegan heavy cream

1 ½ tablespoons vanilla extract

1 tbsp lemon juice

½ cup cornstarch

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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Allow all vegan cream cheese, heavy cream, and yogurt to sit at room temperature for 30 minutes before blending to ensure a smooth, lump-free filling with perfect consistency.
Water Bath Mastery 💧
Bake your cheesecake in a water bath wrapped tightly with foil to prevent moisture from seeping in, which eliminates cracks and ensures creamy texture throughout.
Cornstarch as Stabilizer ✨
Sift the cornstarch into your dry ingredients before mixing to prevent lumps and maximize its thickening power, which creates that signature dense, sliceable cheesecake texture.
Gradual Cooling Process ❄️
Turn off the oven and crack the door open 3-4 inches for 1 hour after baking, then refrigerate for at least 12 hours to allow gentle setting and prevent shrinking or cracking.
Lemon Juice Activation 🍋
Add fresh lemon juice to your filling last and fold gently to activate the tangy flavor without overmixing, which maintains the light, airy texture that distinguishes premium vegan cheesecake.