The Best Baked Vegan Cheesecake Recipe: Rich, Creamy & Dairy-Free Indulgence
Discover the ultimate creamy baked vegan cheesecake that rivals its traditional counterpart in taste and texture. Made with simple, plant-based ingredients, this elegant dessert is perfect for pleasing a crowd or simply enjoying as a weeknight treat. Whether you follow a vegan diet or are just looking for an incredible dessert, this rich vanilla cheesecake is a must-try.
There’s something truly magical about cheesecake, isn’t there? It’s a dessert that evokes feelings of comfort, celebration, and pure indulgence. For years, I’ve been on a mission to perfect a vegan baked cheesecake that captures all the beloved qualities of a classic New York-style cheesecake without any dairy. And today, I’m thrilled to share with you this recipe for Creamy Vegan Cheesecake – a creation so good, it will make you fall in love with cheesecake all over again!
While we’ve explored other delightful plant-based cheesecakes on this blog, like our luscious Pumpkin Cheesecake (which is fantastic and definitely worth trying!), those were no-bake varieties. This recipe, however, is a true baked vegan cheesecake, and it holds a special place in my heart. Baked cheesecakes, particularly vegan ones, are the pinnacle of dessert perfection. Their texture is unbelievably rich, smooth, and reminds me exactly of the traditional cheesecakes I enjoyed before transitioning to a vegan lifestyle. Master this versatile base recipe, and you’ll unlock endless possibilities for customization with various toppings and flavors to suit your every craving!
Why This Vegan Cheesecake Stands Out
The very mention of “cheesecake” conjures images of deliciousness, and for good reason! A well-made cheesecake is undeniably amazing. But with countless recipes available online, what truly sets this particular vegan cheesecake apart from the rest? Let me tell you why this dairy-free dessert is about to become your new favorite:
- Effortlessly Simple Ingredients: While the baking process for cheesecake can seem a little intricate, don’t be deterred! This recipe includes a comprehensive step-by-step guide that breaks down every detail, making it approachable for bakers of all levels. The real beauty lies in its simplicity – you only need a handful of accessible ingredients, typically just nine, most of which you likely already have in your pantry or kitchen right now. This means less shopping and more baking!
- Unbelievably Rich and Creamy Texture: Perhaps you’re skeptical that a “vegan” cheesecake can truly replicate the authentic taste and luxurious mouthfeel of a traditional one. Prepare to be amazed! This recipe delivers a cheesecake filling that is profoundly creamy, velvety, and incredibly smooth. The crust provides a delightful contrast, offering a slightly crispy, firm base with just the right amount of crumble. Seriously, if placed side-by-side with a classic dairy cheesecake, many people wouldn’t be able to distinguish the difference. It’s a testament to how incredible plant-based ingredients can be!
- Infinitely Customizable for Your Palate: I briefly touched on this, but it bears repeating! This vanilla cheesecake is wonderfully flavorful and perfectly sweet on its own, making it a standalone star. However, its neutral yet rich base also makes it an ideal canvas for bolder flavors and creative additions. Feel free to experiment with fresh seasonal fruits, decadent homemade sauces, chocolate shavings, or even a different flavor extract in the filling. (Be sure to check out my serving suggestions further down for inspiring ideas!) This flexibility ensures your vegan cheesecake can be adapted for any occasion or personal preference.
Essential Ingredients for Your Vegan Cheesecake
While I could talk about the sheer joy of cheesecakes endlessly, it’s time to shift our focus to the building blocks of this magnificent dessert. As mentioned, this recipe uses only nine main ingredients, most of which are fairly standard for vegan baking. Let’s delve into what you’ll need and some crucial notes for each:
For the Perfect Crust
- Graham Crackers: These are the foundation of a classic cheesecake crust. If you’re in a region where vegan graham crackers are hard to find, plain digestive biscuits make an excellent, equally delicious substitute – which is what I used in my testing! Ensure they are finely crushed for the best texture.
- Brown Sugar: Adds a lovely depth of flavor and a touch of sweetness to the crust. If you prefer a noticeably sweeter crust, don’t hesitate to add an extra tablespoon or even two. The molasses in brown sugar also contributes to a slightly more cohesive crust.
- Vegan Butter: Crucial for binding the crumbs and creating a firm, flavorful crust. Both salted and unsalted vegan butter work perfectly; just ensure it’s melted before adding.
- Salt: A small pinch of sea salt in the crust helps to balance the sweetness and enhance all the flavors. If you’re using salted vegan butter, you might want to omit this or reduce the amount slightly.
For the Velvety Filling
- Vegan Cream Cheese: This is the star of the show! For the best results and a firm, crack-free cheesecake, I highly recommend using blocks of vegan cream cheese rather than tubs of spreadable cream cheese. Ensure it’s at room temperature before you begin mixing to guarantee a smooth, lump-free filling. If only plain spread is available, it will work, but your cheesecake might be more prone to cracking (easily covered with toppings!).
- Brown Sugar: I prefer brown sugar for its rich, caramelized notes that complement the vanilla beautifully. However, white granulated sugar can be used as a direct substitute if that’s what you have on hand.
- Cornstarch: This acts as a vital binding agent and egg replacer, essential for achieving that perfect firm yet creamy cheesecake texture. It prevents the cheesecake from being too soft or crumbly.
- Full-Fat Coconut Cream: This ingredient is a game-changer! You’ll need the thick, white part from a can of full-fat coconut milk (chilled overnight). Don’t worry, you absolutely will not taste any coconut flavor in the final baked cheesecake. It simply provides unparalleled richness and creaminess.
- Vanilla Extract: High-quality vanilla extract is key to the classic, inviting vanilla flavor of this cheesecake. It adds a warm sweetness that is universally loved.
- Fresh Lemon Juice: Do NOT skip this! The lemon juice is critical for providing that signature tangy brightness that makes a cheesecake truly irresistible. Freshly squeezed lemon juice is always best, but a good quality bottled version will also work.
- Sea Salt: Just a touch of sea salt in the filling helps to amplify all the sweet and tangy notes, bringing out the best in every ingredient. If using table salt, which is finer and saltier by volume, you should reduce the amount.
Crafting Your Dream Vegan Cheesecake: A Step-by-Step Guide
Alright, it’s time to embark on the delicious journey of creating this incredible vegan cheesecake. While making a baked cheesecake does require a bit of time and precision, I promise you, the reward is absolutely worth every moment of effort. We’ll first prepare the delightful graham cracker crust, then meticulously craft the luscious cheesecake filling, and finally, bring it all together for baking to perfection. Here’s a detailed breakdown:
Step 1: Preheat the Oven & Prepare for Crust Baking: Position an oven rack in the lower-middle section of your oven. Preheat your oven to 350°F (180°C). This ensures the oven is at the correct temperature for baking the crust.
Step 2: Create the Graham Cracker Crust Base: In the bowl of a food processor, combine your graham crackers (or digestive biscuits) and brown sugar. Pulse until you achieve fine, even crumbs. Next, with the processor running, gradually add the melted vegan butter, pulsing in short bursts (about 10 one-second pulses) until the mixture resembles wet sand and holds together when pressed.
Step 3: Press the Crust into the Pan: Transfer the prepared crumb mixture into a 9-inch springform pan that has been lightly sprayed or buttered. Using the bottom of a flat glass or your fingers, press the crumbs firmly and evenly across the bottom of the pan. For a classic look, you can also press some of the crumbs slightly up the sides of the pan. While optional, lining the pan with parchment paper can sometimes aid in removal, but it’s not strictly necessary for this recipe.
Step 4: Bake and Cool the Crust: Bake the pressed crust in your preheated oven for 10 minutes, or until it becomes fragrant and lightly golden brown. This pre-baking step helps create a sturdy, flavorful base. Once baked, remove the pan from the oven and transfer it to a wire rack to cool completely to room temperature. After cooling, carefully wrap the entire springform pan in aluminum foil, ensuring the foil extends all the way up the sides and around the pan. This crucial step is to prepare for the water bath needed for the cheesecake filling.
Step 5: Adjust Oven Temperature: Reduce the oven temperature to 325°F (165°C). This lower temperature is ideal for baking the cheesecake filling gently and evenly.
Step 6: Begin the Filling – Cream Cheese and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature vegan cream cheese for about 10 seconds to soften it and break up any lumps. With the mixer running on low speed, gradually add the brown sugar in a slow, steady stream. Continue beating for approximately 3 minutes until the mixture is fully combined, incredibly creamy, and perfectly smooth. Make sure to stop and scrape down the sides of the bowl periodically to ensure all ingredients are incorporated evenly.
Step 7: Incorporate Cornstarch and Coconut Cream: In a separate small bowl, whisk together ⅓ cup of the full-fat coconut cream with the cornstarch until the cornstarch is completely dissolved and no lumps remain. Add this cornstarch mixture, followed by the remaining 1 cup of coconut cream, to the cream cheese mixture in the stand mixer. Mix each addition for about 15 seconds, just until incorporated. Remember to scrape down the sides of the bowl after each addition to ensure thorough blending. Finally, add the lemon juice, vanilla extract, and sea salt, mixing briefly until just combined. Be careful not to overmix at this stage, as too much air can cause cracks.
Step 8: Prepare the Water Bath and Fill the Pan: Give the bowl one final scrape to ensure everything is perfectly blended. Carefully pour the smooth cheesecake mixture into your prepared, foil-wrapped springform pan, spreading it evenly. Place the foil-wrapped springform pan inside a larger roasting pan or any other oven-safe pan that is large enough to comfortably fit it. Pour boiling hot water into the larger pan, ensuring the water level comes at least halfway up the sides of the springform pan. This water bath is crucial for creating a moist, crack-free cheesecake.
Step 9: Bake the Vegan Cheesecake: Gently place the roasting pan with the springform pan onto the middle rack of your preheated oven. Bake for approximately 70 to 75 minutes. The cheesecake is done when the edges are slightly puffed, the surface is no longer shiny, and the center still jiggles ever so slightly when gently nudged. Do not overbake! Overbaking is a common cause of cracks.
Step 10: Gradual Cooling in the Oven: Once the baking time is complete, turn off your oven. Prop the oven door open slightly with a potholder or a wooden spoon to allow some of the heat to escape gradually. Let the cheesecake cool slowly inside the oven for about an hour. This slow cooling process helps prevent sudden temperature changes that can lead to cracks.
Step 11: Final Cooling and Setting: After the oven cooling period, carefully remove the springform pan from the roasting pan (and water bath). Transfer it to a wire rack. Run a thin paring knife carefully around the inner edges of the pan to loosen the cheesecake from the sides. Allow it to cool completely at room temperature for another 1 to 3 hours. This gradual cooling is essential. Once fully cooled at room temperature, transfer the cheesecake to the refrigerator and let it set for a minimum of 6 hours. For the absolute best texture and stability, chilling it overnight is highly recommended. Patience is key for a perfectly set cheesecake!
Expert Tips for a Flawless Vegan Cheesecake
Baking a cheesecake, especially a vegan one, can sometimes feel like a delicate art. To ensure your homemade creamy vegan cheesecake turns out absolutely perfect every time, here are some invaluable tips, tricks, and potential substitutions to keep in mind before you even begin:
- How to Obtain Coconut Cream: The secret to this cheesecake’s incredible richness is full-fat coconut cream. If you can purchase standalone cans of coconut cream, that’s ideal. Otherwise, you’ll need at least two cans of full-fat coconut milk. Make sure they are placed in the fridge overnight, or for a minimum of 12 hours, without shaking them. This chilling process allows the thick coconut cream to separate from the thinner coconut water.
- Extracting the Coconut Cream: After chilling, carefully open the cans of coconut milk without shaking them. Scoop off only the thick, opaque white coconut cream from the top. The remaining clear liquid is coconut water, which you can save for other uses.
- Utilizing Leftover Coconut Water and Cream: Don’t let anything go to waste! The leftover coconut water is fantastic in smoothies, or simply as a refreshing drink. Any extra coconut cream can be a wonderful addition to other recipes, lending extra creaminess to smoothies, curries, soups, or even pasta sauces.
- Achieve Room Temperature for All Ingredients: This is perhaps one of the most critical tips for a smooth, crack-free cheesecake. Ensure all your ingredients, especially the vegan cream cheese and the scooped-out coconut cream (even if it thins slightly after scooping), come to a complete room temperature. This helps them emulsify better, creating a homogenous batter and significantly reducing the likelihood of cracks forming during baking.
- A Cream Alternative: If you’re looking for a slight variation or don’t have enough coconut milk, you can substitute up to ½ cup of the coconut cream with a plain, unsweetened vegan yogurt (ensure it’s thick, like Greek-style vegan yogurt). My recipe primarily uses coconut milk for simplicity, reducing the need for multiple specialized ingredients.
- Pre-break Digestive Biscuits: If you are using digestive biscuits instead of graham crackers for your crust, it’s a good idea to break them up into smaller pieces with your hands before adding them to the food processor. This helps the processor achieve uniform crumbs more easily and prevents overworking the machine.
- Patience is Key: Chill Thoroughly After Cooling: It’s incredibly tempting to slice into a fresh cheesecake right after it has cooled. However, resisting this urge is paramount! If you attempt to serve the cheesecake immediately after it reaches room temperature, it will be too soft and likely won’t hold its shape. Chilling it in the refrigerator for at least 6 hours, or ideally overnight, allows the cheesecake to properly set and firm up, ensuring beautifully clean slices.
- Dealing with Cheesecake Cracks: Cracks can happen to even the most experienced bakers, despite all precautions. When I tested this recipe extensively, my cheesecakes typically emerged crack-free (as you can see in the photos!). But sometimes, factors like inconsistent oven temperature, over-beating the batter, or simply forgetting a room-temperature ingredient can lead to them. Don’t worry – a cracked cheesecake is still absolutely delicious and beautiful in its own rustic way! If you want to mend it, you can try gently spreading the top over the crack with a hot knife (dip it in boiling water for 15 seconds, wipe clean, then spread). Alternatively, and often more simply, just cover it up! A luscious fruit sauce (cooled), a drizzle of my homemade vegan caramel sauce, or a generous layer of sliced fresh fruit are all fantastic ways to disguise any imperfections.
Delightful Serving Ideas for Your Vegan Cheesecake
Once your magnificent vegan cheesecake is perfectly baked, cooled, and set, the final touch is to decide how to adorn and serve it. This vanilla cheesecake is a delicious blank canvas, ready to be paired with a variety of toppings and accompaniments. Here are some of my favorite ways to elevate each slice:
- Fresh Fruit Topping: There’s nothing quite like the vibrant freshness of fruit to complement the rich, subtle vanilla flavor of this cheesecake. I particularly love serving slices topped with bright red strawberries or a medley of fresh raspberries and blueberries. The slight tartness of the berries provides a beautiful contrast to the creamy sweetness of the cheesecake. Sliced peaches or kiwi can also create a stunning and tasty presentation.
- Decadent Sauces: For those who appreciate an extra layer of sweetness and indulgence, a luscious sauce is the way to go. A generous drizzle of my homemade vegan caramel sauce is absolutely divine over vanilla cheesecake, adding a warm, buttery dimension. Alternatively, a rich chocolate sauce or a tangy homemade raspberry or cherry sauce can transform the cheesecake into an entirely new experience.
- Fluffy Whipped Cream: A dollop of light and airy whipped cream always feels like a special addition. My simple and delightful 2-ingredient coconut whipped cream recipe is my absolute favorite topping for this cheesecake, adding a cloud-like texture and subtle sweetness without being overly rich. It’s the perfect finishing touch for a truly luxurious dessert.
Proper Storage for Your Homemade Vegan Cheesecake
To keep your delectable vegan cheesecake fresh and delicious, proper storage is key. After enjoying your first slices, place any remaining cheesecake into an airtight container. Alternatively, you can wrap the entire cheesecake or individual slices snugly with aluminum foil or a reusable food wrap. Stored correctly in the refrigerator, your homemade vegan cheesecake will remain wonderfully fresh for about 4 to 5 days. Though, let’s be honest, it’s so good, it probably won’t last that long!
Can You Freeze Vegan Cheesecake? Absolutely!
Yes, this creamy vegan cheesecake freezes beautifully, making it perfect for meal prepping desserts or saving a sweet indulgence for a later date. I highly recommend freezing individual slices. To do this, wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or a freezer bag. Frozen slices will maintain their quality for about 3 to 4 months. When you’re ready to enjoy a slice, simply transfer it to the refrigerator to thaw overnight, or let it sit on the counter at room temperature for about an hour before serving. It will taste just as fresh and creamy as the day it was baked!
This Creamy Baked Vegan Cheesecake is more than just a dessert; it’s a celebration of flavor, texture, and the endless possibilities of plant-based baking. I can’t wait for you to try it and experience the joy of a truly perfect dairy-free cheesecake!
Creamy Vegan Cheesecake
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Ingredients
For the 10″ Crust
- 12 ounces graham crackers, or 340g, use digestive biscuits if you can’t find Graham crackers – I used digestive biscuits
- 4 tablespoons brown sugar, add another tbsp if you prefer a much sweeter crust
- 8 tablespoons vegan butter, or 112g, melted (salted or unsalted is fine)
- pinch of sea salt, if using unsalted butter
For the Filling
- 32 ounces vegan cream cheese, I used 4 8-ounces blocks (32 ounces/907g total)
- 1 ¼ cups brown sugar, (250g)
- 5 tablespoons cornstarch, (37.5g)
- 1 ⅓ cups full fat coconut cream, only the white part from the can (⅓ of this is stirred together with the cornstarch)
- 2 teaspoons vanilla extract
- 3 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
Instructions
For the Crust
- Adjust an oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit/180C.
- In a food processor, process the graham crackers/digestive biscuits and the sugar until you have fine crumbs. Add the butter while pulsing, bit by bit, for about 10 1-second pulses.
- Transfer the crumb mixture to a sprayed/ buttered 9-inch springform pan and press evenly into the bottom. If desired, you could also line the pan with parchment paper but it is not necessary. Pack the crumbs into the base of the springform pan, and also slightly up the sides.
- Bake for 10 minutes, until fragrant and golden brown. Remove from the oven, and cool on a wire rack to room temperature. Once cooled, wrap in aluminum foil, ensuring that the foil goes all the way up the sides and around the pan (this is for the water bath).
For the Filling
- Change the temperature to 325°Fahrenheit/165°Celsius.
- In a bowl of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine running, add the sugar mixture in a slow stream; and beat until combined, creamy and smooth – about 3 minutes on low. Scrape down the sides of the bowl as needed.
- In a small separate bowl, mix that ⅓ cup of the coconut cream with the cornstarch, stirring completely until the cornstarch is dissolved.
- Add that cornstarch mix and the remaining 1 cup coconut cream into the mixer, incorporating for about 15 seconds each. Scrape the bowl after each addition.
- Add the lemon juice, vanilla and salt and mix to combine.
- Give the bowl a final scrape and pour the mixture into the prepared springform pan. Place the foil wrapped pan into a roasting pan or really any oven safe pan large enough to fit it. Pour boiling hot water in the pan and at least half way on the sides of the pan.
- Place gently into the oven on the middle rack. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 70 to 75 minutes and no longer. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon to allow some heat to escape. Allow the cake to cool in the oven for about an hour.
- Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit at room temperature for anywhere between 1-3 hours to cool completely. After that, place the cheesecake in the fridge to set for at least 6 hours (overnight is even better!).
- Top with your favorite toppings, slice and enjoy! Place the cheesecake into an airtight container in your fridge to store properly! You could also wrap foil around it, or a reusable wrap/seal.
Notes
- How to Get the Coconut Cream: You’ll need 2 cans of full fat coconut milk in the fridge to extract the coconut cream (if you can find coconut cream itself, that’s even better!).
- How to Extract the Coconut Cream: Leave the cans in the fridge for overnight, or at least 12 hours (don’t shake them), then open and scoop off the thick white coconut cream part only.
- What to Do with the Leftover Coconut Water and Cream: You can use the coconut water in smoothies or drink it! If you have extra leftover coconut cream, you can add it to smoothies, curries, to a pasta sauce, and anything you want an extra creamy addition!
- Let ALL Ingredients Come to Room Temp: Bring all ingredients to room temperature, including the separated coconut cream already scooped out of the can. This will mean it’ll probably get thin again but that’s okay since it’s already separated from the coconut water, and that’s all we really wanted. Bringing the ingredients to room temperature also helps to mitigate developing cracks.
- A Cream Substitution to Keep in Mind: You can sub ½ cup of the coconut cream for vegan yogurt. (Instead of asking you to buy a whole host of ingredients, I figured it would make more sense to just grab two cans of coconut milk.)
- If You’re Using Digestive Biscuits: Break them up a little bit before putting them in your food processor to help it blend.
- Refrigerate the Cheesecake After Cooling: If you try to serve it immediately, it will be too soft, and probably will not hold. Chilling it in the fridge (overnight, if possible) will help the cake set and firm up a little.
- What to do if your cheesecake crust cracks: Cracks happen. When we tested this, and tested, and tested, ours didn’t (as you can see in the photos!). But sometimes you forget to bring the cheesecake to room temperature, or over beat, or your oven is wonky. Cracks aren’t that big of a deal for a still beautiful, and still delicious homemade cheesecake. But here’s where to do if it does. You can try to use a hot knife (dipped in boiling water for 15 seconds then wiped clean) and gently spread the top over to try and cover the crack. OR, Cover it with a sauce (such as a cooled fruit sauce or my Caramel Sauce), or with sliced fruit.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Explore More Delicious Vegan Dessert Ideas
If this creamy vegan cheesecake has sparked your enthusiasm for plant-based treats, you’re in luck! There’s a whole world of incredible dairy-free desserts waiting to be discovered. If you’re on the hunt for more easy and satisfying vegan dessert recipes, here are some of my personal favorites that are sure to satisfy your sweet cravings:
- Decadent Vegan Vanilla Cake with Buttercream Frosting
- Rich Vegan Chocolate Sheet Cake
- Chewy & Fudgy Vegan Brownies
- Classic Vegan Pecan Pie
- Dreamy Homemade Vegan Ice Cream