Baked Vegan Cheesecake (No Tofu)

slice of cheesecake with fruit topping on white plate

This vegan baked cheesecake hits the classic rich taste of New York cheesecake while being completely eggless and dairy-free. No tofu and no cashews included!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 35

Cook Time 3 42

Chilling/Cooling Time 11

Total Time 15 17

Servings

Calories 651

Author Jhanelle Golding

Equipment

7-inch by 3-inch springform or loose-bottom cheesecake pan
18-by-13 inch half sheet pan
Food Processor
Stand mixer or mixing bowls

Ingredients

Graham Cracker Crumb Crust:

8 oz (226 g) vegan graham crackers homemade or store-bought
2 tablespoons (28 g) vegan butter melted (I used Earth Balance Buttery Sticks)
1 tablespoon (13 g) granulated sugar

Filling:

32 oz (907 g) vegan cream cheese room temperature (I used 4 ½ packages of Violife)
1 ½ cups (300 g) granulated sugar
2 tablespoons (16 g) all-purpose flour
2 teaspoon lemon zest finely grated
1 tablespoon (15 ml) lemon juice
4 tablespoons (32 g) cornstarch
2 teaspoon (10 ml) vanilla extract

Instructions

Make the crust:

Break up the graham crackers into smaller pieces and add them to a food processor. Pulse until crumbly.
8 oz vegan graham crackers
Add the sugar and vegan butter. Pulse to combine.
1 tablespoon granulated sugar, 2 tablespoons vegan butter
Butter a 7-inch by 3-inch springform or loose bottom cheesecake pan. Using your hands, or a glass cup, press the crumbs into the bottom and up the sides of the pan. Stop 1-inch below the top rim.
Rest the pan in the freezer.

Make the filling and bake the cheesecake:

Set two oven racks on the upper-middle and lower-middle levels. Ensure the cheesecake pan can fit on both racks. Preheat the oven to 200°F / 95°C.
In a large bowl, add the vegan cream cheese, sugar, flour, and zest. Beat together with a hand or stand mixer. Scrape the sides of the bowl to ensure it’s thoroughly mixed.
32 oz vegan cream cheese, 1 ½ cups granulated sugar, 2 tablespoons all-purpose flour, 2 teaspoon lemon zest
Add the vanilla and lemon juice. Gradually mix in the cornstarch.
1 tablespoon lemon juice, 2 teaspoon vanilla extract, 4 tablespoons cornstarch
Add the filling to the cheesecake pan and gently tap to remove any bubbles. Place the pan on a baking tray to catch any spills.
Place the tray on the lower-middle rack. Bake until the centre registers 165°F / 75°C on a thermometer - about 3 to 3 ½ hours.
Remove the tray with the cheesecake and increase the oven temperature to 500°F / 260°C.
Once preheated, place the tray on the upper-middle rack and bake until the top is browned - about 8 to 12 mins.
Turn off the oven and leave the cake inside to cool for 4 to 5 hours. You may also cool it at room temperature, but be aware that the oven will be scorching hot.
Cover the cheesecake with cling film or foil and refrigerate for 6 hours or until it’s fully set.
To unmold, run a butter knife or offset spatula along the edges. Release the latch if it’s a springform pan and push through the loosened bottom. Run the knife under the crust to release it from the bottom of the pan.
Serve the cake as is or with a fruit filling.

Notes

You may also try 4 packages of Tofutti cream cheese if tofu is an option.
You may also use vegan vanilla wafers or Biscoff cookies instead of graham crackers.
Some cheesecake filling may spill over while baking at a higher temperature since it’s filled to the top. That’s necessary to get a tall cake since, upon cooling, it will cave in slightly.
Take note of your cheesecake pan’s material; some pans have a temperature limit (such as Teflon), in which case you will need to reduce the oven temperature to match when baking at a higher temperature.
Store in the refrigerator for up to two days in a covered container, or slice and freeze tightly wrapped pieces for up to three months.
The recipe has been adapted from Smitten Kitchen and America’s Test Kitchen.

Nutrition