Classic Vegan Cheesecake (NO Vegan Cream Cheese!)

by Steph Sunshine at StephSunshine.com

Yield12 slices

Prep Time20 minutes

Cook Time55 minutes

Total Time6 hours

Ingredients

  • vegan butter or oil, for greasing the pan
  • additional berries for topping (optional)

Graham Cracker Crust

  • 1 1/2 cups vegan graham cracker crumbs*
  • 2 tbsp. vegan light brown sugar
  • 5 tbsp. vegan butter, melted*

Cheesecake Filling

  • 16 oz. silken tofu
  • 1 1/2 cups raw, unsalted cashews, soaked and drained
  • 1 1/2 cups canned coconut milk (full-fat)
  • 1 cup vegan granulated sugar
  • 5 tbsp. freshly squeezed lemon juice
  • 1/4 cup cornstarch
  • 2 tbsp. vanilla extract
  • 2 tbsp. nutritional yeast
  • 1/2 tsp. salt

Berry Compote Topping (Optional)

  • 1/2 cup water, divided
  • 1 tbsp. cornstarch
  • 9 oz. berries (blueberries, raspberries, cut strawberries)
  • 1/4 cup vegan granulated sugar
  • 1/2 tbsp. freshly squeezed lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Then grease the bottom of a 9-inch springform pan with vegan butter or oil.

  2. If you can’t get vegan graham cracker crumbs, you can make them with vegan graham crackers by pulsing them in a blender or food processor until they’re in fine pieces.

  3. In a small mixing bowl, mix graham cracker crumbs and brown sugar, then add vegan butter and mix.

  4. Press your graham cracker crust into the bottom of the pan. Using the bottom of a flat glass can help you achieve an even crust. Bake the crust in your preheated oven for 10 minutes.

  5. After 10 minutes, remove the pan and let it cool on a wire rack. Reduce the oven heat to 325°F (165°C).

  6. Add your filling ingredients to a blender and blend until smooth. Depending on your blender, this could take several minutes, so be patient. After blending, you can taste the filling and make adjustments to your taste (i.e. additional lemon juice, sugar).

  7. Grease the sides of your springform pan with butter, then pour the cheesecake filling on top of the crust. Bake for 45 minutes, until firm at the edges and jiggly in the center. Don’t over bake it, as this may cause the cheesecake to crack during cooling.

  8. Place your baked cheesecake on a wire rack to cool to room temperature, then cover and transfer to the refrigerator to firm up for 4 hours or overnight.

  9. For the berry compote (optional): Mix cornstarch with 2 tbsp. water, then set aside. In a small saucepan, add the other compote ingredients, then heat over medium heat, stirring gently. Bring to a boil, then stir in the cornstarch slurry. Reduce the heat to low and cook for another 1-2 minutes, until thickened, stirring constantly. Cool to room temperature, then refrigerate.

  10. To serve, remove the sides of the pan, then run a thin spatula or butter knife under the crust to release it all the way around. You can move it to another platter using a cake lifter or a pair of large spatulas. Serve topped with berry compote and additional fresh berries.

Notes & Hints

You'll most likely need to create graham cracker crumbs from vegan graham crackers. See the ingredients section for vegan brands and a recipe.

To use melted refined coconut oil instead of vegan butter, start with 1/4 cup (60 mL) and add more if needed.

Soak your cashews in hot water for 10 minutes or in room temperature water for 2 hours.

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