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!
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.