Vegan Cheesecake (No tofu or cashews!)
A creamy vegan cheesecake made with vegan cream cheese and a simple pie crust for a rich, dairy-free dessert.
Equipment
- 8-inch (or 9-inch) pie pan
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
- 1 8-inch pie crust pie crust homemade or store-bought
- 16 oz vegan cream cheese room temperature
- 2/3 cup sugar
- 2 tablespoons cornstarch can use tapioca starch or arrowroot starch
- 3 tablespoons milk of choice almond milk recommended
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare an 8-inch pie pan with the pie crust (homemade or store-bought) and set it aside.
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, beat the softened vegan cream cheese and sugar on low speed until smooth and creamy.
- With the mixer still on low, add the cornstarch, milk of choice, lemon juice, and vanilla extract, and mix until combined.
- Increase the mixer to high and beat until the filling is completely smooth and airy.
- Pour or spoon the cheesecake filling into the prepared pie crust and smooth the top with a spatula.
- Bake in the preheated oven for 40–45 minutes, until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
- I used a simple vegan graham cracker crust; see the post for details.
- Use a good-quality vegan cream cheese like Daiya, WayFare or So Delicious.
- White granulated sugar was used; to keep it sugar-free, substitute erythritol or monk fruit sweetener.