Classic Vegan Cheesecake (NO Vegan Cream Cheese!)

Before I was vegan, cheesecake was one of my favorite recipes to make. No matter whose house I was invited to, I was definitely showing up cheesecake in hand.

Since I've gone vegan, I haven't found any great substitute for cheesecake. I enjoyed the tofu-based Whole Foods bakery cheesecake slices, but they don't taste quite the same as cheesecake. But after my vegan cream cheese frosting turned out so delicious, I realized I could adapt the flavors into a cheesecake. I just needed to get the texture right.

I knew I didn't want to use store-bought vegan cream cheese, because each brand is different and may be inaccessible for many people. So I tested many variations with silken tofu, coconut milk, coconut cream, cashews, almonds, and sunflower seeds. And I finally achieved the perfect combination that honestly tastes just like regular cheesecake.

I'm so excited to share this recipe with you so you can enjoy it at your Thanksgiving or Christmas gatherings, family events, or just on a regular weeknight. It's actually much easier to make than regular cheesecake, because everything gets mixed in a blender.

It tastes just like a classic New York style cheesecake, which, as a northeast girlie, is my favorite kind. Even though it's baked, it doesn't require any difficult steps, like a water bath.

Ingredient Notes & Substitutions

If you're wondering whether you can replace the cashews to make a nut-free version or replace the graham crackers to make this recipe gluten-free, this is your section. I'll also address common questions like, "what's the difference between regular sugar and vegan sugar?" If you don't see your question answered here, feel free to leave a comment, and I'll respond as soon as I can!

graham cracker crumbs: You'll likely need to start with vegan graham crackers and pulse them into crumbs using a blender or food processor.

When you're looking for graham crackers, check the package to make sure there isn't any milk or honey. Some people recommend Nabisco grahams, because they don't explicitly contain any animal ingredients. However, it's unclear whether US versions of these graham crackers may be made with sugar that's processed using animal ingredients.

To be safe, I prefer to make my own vegan graham crackers. The recipe is pretty easy, and it should make enough for about 3 cheesecakes.

To make this recipe gluten-free, you'll need to use gluten-free and vegan graham crackers.

vegan brown sugar: In the US, you'll want to look for brown sugar labeled "vegan" or "organic" to ensure it's vegan. If it doesn't have one of these labels, there's a chance it's been processed using animal bone char. Coconut sugar should also work here.

vegan butter: Any vegan butter will work here, including my homemade vegan butter. You can also use melted coconut oil, but you should start with 1/4 cup and add more if you need it, otherwise your crust may be too oily.

silken tofu: This is a crucial ingredient for the cheesecake filling and contributes to its creamy texture. I don't recommend substituting firm tofu or any other ingredient.

raw cashews: Be sure to soak these before blending. Cashews create a denser texture and also balance the lighter flavors of the tofu and coconut milk. Although I think cashews provided the best texture and flavor, I've also had success using almonds and sunflower seeds. Note that some nuts or seeds will have a stronger flavor than others, so I'd recommend starting with a reduced amount of lemon juice and nutritional yeast, then adding more to taste after blending. The sunflower seeds in particular had a very strong taste, so I'd even recommend reducing the amount of sunflower seeds to 1 or 1 1/4 cups and increasing the lemon juice to 6 or 7 tablespoons.

coconut milk: Make sure you're using the full-fat canned coconut milk and not a reduced fat version or coconut beverage.

vegan granulated sugar: Like brown sugar, cane sugar may also be processed using animal ingredients, so look for sugar marked "organic" or "vegan." You could also use coconut sugar if you prefer.

lemon juice: This creates the cheesy tang in this cheesecake, and it's a big part of the flavor, so I recommend using freshly squeezed juice. You'll need about 3 lemons to get enough juice.

cornstarch: When heated, this thickens the cheesecake's liquid filling ingredients. Arrowroot should also work, but i haven't tested it.

vanilla extract: For the best flavor, I always recommend using real vanilla extract, which has many more flavors than artificial vanilla. For frequent bakers, Costco has a large bottle at a reasonable price.

nutritional yeast: This adds a bit of cheesy taste to the cheesecake without overpowering it.

salt: I used sea salt, but table salt or pink salt would also work.

Berry Compote Ingredients

cornstarch: Mix with water to create a cornstarch slurry, which will help thicken the sauce.

water: Helps cook and soften the berries.

berries: I have made this recipe with blueberries and raspberries, but blackberries and cut strawberries would work, too. If you want to use frozen berries, you can reduce or eliminate the water, and you may not need to use cornstarch, since you'll have a thicker sauce.

Vegan Cheesecake Topping Ideas

For a classic New York cheesecake, I like classic toppings like a berry compote and fresh berries. But there are lots of other options you can choose from! Here are some suggestions:

• canned fruit pie filling (such as cherry; just make sure it's vegan)

• vegan whipped cream

• vegan caramel sauce

• fresh passion fruit pulp

• vegan chocolate ganache

• pistachios, walnuts, or pecans

Tips for the Best Vegan Cheesecake

Soak your cashews: This makes them easy to blend, even if you don't have a high-powered blender. Although you could soak them at room temperature, I like to add them to a saucepan with water and bring the water to a boil, then turn off the heat and let them soak for 10 minutes. Put them on the burner before you start your graham cracker crust, and they'll be ready to use as soon as you need them.

Spread your graham cracker crust evenly: The easiest way I've found to create an even crust that's packed in and stays together is to use a glass with a large, flat bottom. Start by lightly gliding the glass over the crumbs to even everything out, then start pressing more firmly to pack the crust in.

Don't over bake: When the cheesecake is done, it will look a little bit underdone with a jiggly center. This is exactly when you want to take it out. If you bake too long, your cheesecake will start to crack on top when it's cooling.

Cool completely before refrigerating: Make sure your cheesecake has cooled to room temperature before you put it in the refrigerator. This will create the best texture and also helps prevent cracks.

How to slice cheesecake: I like to slice my cheesecake before adding the toppings, especially if we're not going to eat the entire cheesecake at once. It's easier to store leftover cheesecake and toppings separately.

First, move your cheesecake from the pan to a large cutting board or other surface. After removing the sides of the springform pan, release the crust from the pan's bottom with a thin butter knife or spatula. Move the cheesecake using two large spatulas or a cake lifter.

When cutting your cheesecake, use a large, sharp knife and clean it after every slice. I use the knife to lightly mark the cuts before I actually cut the cheesecake, starting with dividing it in half, then into quarters, then each quarter into thirds. When I'm ready to cut, I warm the knife by running it under hot water, then dry it completely with a towel. Cut only the length of your knife; don't pull the knife from one side of the cheesecake to the other. After cutting once, rinse and warm the knife under hot water again and dry it, then make your next cut.

Storing Vegan Cheesecake

I recommend storing the cheesecake separately from its toppings, otherwise the toppings could drip and soften the crust or soak into the cheesecake. Cover the cheesecake or place slices in an airtight container or storage bag, then refrigerate for up to 5 days. The berry compote can also be refrigerated in an airtight container.

This recipe is freezer-friendly for up to 3 months, just place your cheesecake slices in a freezer-safe bag. Be sure to fully chill the cheesecake in the refrigerator before freezing.

More Secretly Vegan Dessert Recipes

When I develop recipes, I don't make any compromises. All my vegan desserts are so delicious that no one would guess they're vegan! If you liked this cheesecake, here are some more recipes to try:

• Vegan Key Lime Pie

• Vegan Vanilla Pudding

• Vegan Cannoli

• Vegan Vanilla Cake with Buttercream Frosting

• Vegan Apple Crisp

• Vegan Lemon Tart

• Vegan Crème Brûlée

• Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

I also have a complete collection of 21 incredible vegan Thanksgiving dessert recipes, if you're looking for holiday inspiration.