Vegan Cheesecake

There’s something truly special about making a Vegan Cheesecake that brings back the taste of home. I remember the first time I decided to make a cruelty-free dessert; my friends were skeptical, but I was determined to change their minds. As I mixed the vegan cream cheese and sugar, the sweet aroma filled my kitchen, promising a treat that everyone could enjoy. Each bite of this luscious cheesecake melts in your mouth, delivering a delightful experience that’s both rich and satisfying. It’s a dessert that not only caters to those who are dairy-free but also delights anyone who has a sweet tooth. Perfect for gatherings, or just a quiet evening treat, this Vegan Cheesecake is truly a crowd-pleaser.

Vegan Cheesecake Ingredients

When it comes to making a delicious Vegan Cheesecake, the ingredients play a vital role. Each component contributes to the overall flavor and texture, creating a dessert that’s both rich and satisfying. Let’s explore the key players in this recipe.

• 18-inch pie crust: This can be homemade or store-bought, providing a solid foundation for your cheesecake.
• 16 oz vegan cream cheese: At room temperature, this is essential for achieving that creamy, smooth texture.
• 2/3 cup sugar: Sweetness is key, and sugar balances the tanginess of the cream cheese beautifully.
• 2 tablespoons cornstarch: This acts as a thickener, giving the cheesecake its perfect structure without any dairy.
• 3 tablespoons milk of choice: I used almond milk, which adds a subtle nutty flavor while keeping it vegan.
• 1 tablespoon lemon juice: A splash of acidity brightens up the flavors, elevating the overall taste experience.
• 1 teaspoon vanilla extract: This adds a warm, sweet aroma that complements the other ingredients perfectly.

Cooking Method for Vegan Cheesecake

Creating your own Vegan Cheesecake is a rewarding experience that anyone can enjoy. Follow these simple steps, and you’ll be well on your way to making a delightful dessert. Let’s get started!

1. Prepare your pie crust in an 8-inch pan, and set it aside. Pre-baking helps create a sturdy base for your cheesecake.
2. Preheat your oven to 180°C (350°F), ensuring it reaches the correct temperature for baking. This is crucial for even cooking.
3. In a large mixing bowl, add your softened vegan cream cheese with sugar and beat on low until it becomes smooth and creamy. This step is all about achieving that luscious texture.
4. While still on low speed, incorporate the cornstarch, milk, lemon juice, and vanilla extract. This mixture should blend beautifully, so take your time.
5. Continue beating on low until combined, noticing how the texture transforms as you mix.
6. Once combined, turn up the mixer to high and continue beating until it’s entirely smooth. You want it to be fluffy and airy.
7. Carefully transfer your cheesecake mixture into the prepared pie crust. Use a spatula to spread it evenly, ensuring it looks beautiful.
8. Place the cheesecake in the oven and bake for 40 to 45 minutes. Keep an eye on it; the top should be slightly golden and set.
9. Remove from the oven and let cool completely. This step is important for developing flavors.
10. Once cooled, refrigerate the cheesecake for at least 4 hours, or ideally overnight. This chilling time allows the cheesecake to firm up and enhances the flavors.

Recipe Variations about Vegan Cheesecake

There’s so much room for creativity when making your Vegan Cheesecake. Here are some variations and tips to inspire you:

• Storage: Store leftovers in the fridge, covered, for up to five days. It gets even better as it sits!
• Freezing: Yes, you can freeze this cheesecake! Wrap it tightly and store it for up to three months. Thaw in the fridge before serving.
• Pairing: Serve with a fresh fruit compote, or a drizzle of berry sauce to add a fruity twist.
• Flavor Infusion: Add cocoa powder to the mix for a chocolate version, or fold in some crushed berries for added flavor.
• Nutty Crust: Try using a nut-based crust instead of a traditional pie crust for added texture and flavor.
• Spices: Mix in some cinnamon or nutmeg to the batter for an aromatic twist.

Serving Ideas for Vegan Cheesecake

Serving your Vegan Cheesecake is where the fun really begins! Here are some ideas to elevate your dessert experience:

• Garnish: Top each slice with fresh fruit such as raspberries or strawberries for a vibrant presentation.
• Occasions: This cheesecake is perfect for birthday parties, holiday gatherings, or simple family dinners.
• Flavor Pairing: Consider serving it with a side of whipped coconut cream for an extra indulgent treat.
• Seasonal Touch: During the holidays, incorporate pumpkin spice or peppermint for festive variations.
• Drizzle Options: Drizzle some homemade chocolate or caramel sauce on top for a decadent finish.
• Chilled Delight: Serve it chilled on a hot summer day for a refreshing dessert that everyone will love!

FAQ

Conclusion

This Vegan Cheesecake is a delightful and satisfying dessert that beautifully combines flavor and compassion. It’s perfect for impressing guests or treating yourself to something sweet. Don’t hesitate to whip up this recipe; it’s easier than you think and oh-so-rewarding. Give it a try tonight, and enjoy the wonderful reactions from everyone who tastes it!

Vegan Cheesecake

The ultimate creamy Vegan Cheesecake that’s rich, satisfying, and entirely plant-based. This easy dessert is perfect for any occasion and will impress even the skeptics. Enjoy each bite of this luscious cheesecake that melts in your mouth, making it a must-try for tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine American

Servings 12 slices

Calories 320 kcal

Equipment

• Frying Pan
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 pie crust 18-inch 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 I used almond milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

 

• Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
• In a large mixing bowl, add your softened vegan cream cheese with sugar and beat on low, until smooth and creamy.
• While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined.
• Once combined, turn up to high and continue beating, until smooth.
• Transfer your cheesecake into the prepared pie crust.
• Bake the cheesecake for 40-45 minutes.
• Remove from the oven and let cool completely.
• Once cool, refrigerate for at least 4 hours, or overnight.

Notes

• Tip 1: I used a simple vegan graham cracker crust. See the post for ingredients and instructions.
• Tip 2: Use a good quality vegan cream cheese like Daiya, Wayfarer or So delicious.
• Tip 3: White sugar or uncut sugar. To keep it sugar free, use erythritol or monk fruit sweetener.

Keyword dairy-free cheesecake, easy cheesecake recipe, plant-based cheesecake, vegan dessert

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.