Vegan Cheesecake
This Vegan Cheesecake is a creamy delight! Easy to make, it’s the perfect treat for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Spatula
- 9-inch pie pan
- Oven
Ingredients
For the Cheesecake:
- 24 oz vegan cream cheese Look for brands like Tofutti or Daiya
- 2 cups plant-based yogurt Use unsweetened varieties like coconut or almond
- 2 1/2 tsp pure vanilla extract Choose high-quality for best flavor
- 4 tsp cornstarch Helps set the cheesecake
- 2/3 cup sugar or pure maple syrup Adjust sweetness as desired
- 1 tbsp lemon juice optional, adds brightness to flavor
- 1 pie crust store-bought or homemade for a personal touch
Instructions
Directions:
- Step 1: Prepare the Pie Crust - If using store-bought, follow package instructions. For homemade, combine 1 ½ cups of flour, ½ cup of coconut oil, salt, and cold water. Press into pie pan and bake at 350°F (175°C) for 10 minutes. Let cool.
- Step 2: Blend the Filling - In a mixing bowl, combine vegan cream cheese and plant-based yogurt. Beat until smooth (2-3 minutes).
- Step 3: Add the Sweetness - Add sugar or maple syrup, vanilla extract, and lemon juice (if using). Blend until smooth.
- Step 4: Thicken with Cornstarch - Sprinkle in cornstarch and mix until just combined.
- Step 5: Pour into Crust - Pour filling into prepared pie crust, smoothing with a spatula.
- Step 6: Bake - Bake at 350°F (175°C) for 45-50 minutes until edges are set and center is slightly jiggly.
- Step 7: Cool and Chill - Turn off oven, leave cheesecake inside for an hour. Transfer to fridge and chill for at least 4 hours, preferably overnight.
- Step 8: Serve and Enjoy - Slice and serve with toppings like fresh berries or chocolate sauce.
Notes
- Store in the fridge for up to 5 days.
- Freeze slices tightly wrapped for up to 2 months.
- Thaw frozen cheesecake in the refrigerator overnight before serving.