Vegan Cheesecake

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!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 8 slices

Calories: 648 kcal per serving

Ingredients

3 cups - vegan graham cracker crumbs
12 tablespoons - vegan butter
¼ cup - granulated sugar
32 ounces - vegan cream cheese
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

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.

Nutrition