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    Home / Dessert

    Vegan Vanilla Bean Cheesecake

    Published: Jun 7, 2015 / Updated: Dec 17, 2021 by Amy / 49 Comments

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    This vegan cheesecake recipe is a delicious, dairy and nut free cheesecake that you will love!

    A slice of vegan cheeseake on a plate.

    This cheesecake has all of the rich flavor you are looking for when it comes to the classic dessert.

    You can clearly see from the photographs that this Vegan Vanilla Bean Cheesecake has the rich consistency of traditional cheesecake.

    Ingredients

    • graham crackers
    • vegan butter
    • vegan cream cheese
    • tofu
    • white and light brown sugar
    • vanilla extract or paste
    • lemon juice
    • corn starch and flour

    You'll need a spring-form pan to bake the cheesecake in which makes it easy to remove after baking.

    Instructions

    Crust

    • Preheat oven to 375° and line a spring-form pan with parchment paper
    • In a small bowl, mix the graham crackers, vegan butter, coconut sugar and vanilla bean paste together and then press the mixture into the bottom of the spring form pan.
    • Bake for 10 minutes and remove from oven.

    Filling

    • In a stand mixer, beat together the vegan cream cheese, soft tofu, granulated sugar, vanilla bean paste and lemon juice until smooth and creamy.
    • With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated.
    • Pour the mixture into the spring-form pan and bake for one hour.
    • Remove the cheesecake from the oven and let cool on a counter top for one hour.
    • Place the cheesecake in the refrigerator overnight, or at least 3 hours, to set up.
    Vegan Vanilla Bean Cheesecake slice with raspberries and coconut whipped cream.

    I had my "taste testers" try out the new cheesecake recipe without telling them it was dairy free. They all asked for seconds!

    Store leftovers covered in the fridge for up to 3 days.

    Other recipes you may like:

    • date paste
    • hummus
    Vegan Vanilla Bean Cheesecake

    Vegan Vanilla Bean Cheesecake

    A nut-free vegan cheesecake made with tofu.
    4.88 from 8 votes
    Print Pin Rate
    prep time: 15 minutes
    cook time: 1 hour
    Chill Time: 6 hours
    total time: 7 hours 15 minutes
    servings: 12

    Ingredients

    Crust

    • 1.5 cups graham crackers crushed
    • 6 tablespoons vegan butter melted (or margarine)
    • ¼ cup light brown sugar
    • 1 teaspoon vanilla bean paste or extract

    Filling

    • 16 oz. vegan cream cheese
    • 16 oz. silken tofu
    • 1.5 cups granulated sugar
    • 1 vanilla bean beans extracted or 1 tablespoon vanilla bean paste
    • ¼ cup fresh lemon juice
    • 1 teaspoon corn starch
    • ½ cup flour

    Instructions

    • Preheat oven to 375° and line a spring-form pan with parchment paper

    Crust

    • In a small bowl, mix the graham crackers, vegan butter, coconut sugar and vanilla bean paste together and then press the mixture into the bottom of the spring form pan.
    • Bake for 10 minutes and remove from oven

    Filling

    • In a stand mixer, beat together the vegan cream cheese, soft tofu, granulated sugar, vanilla bean paste and lemon juice until smooth and creamy
    • With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated
    • Pour the mixture into the spring-form pan and bake for one hour
    • Remove the cheesecake from the oven and let cool on a counter top for one hour
    • Place the cheesecake in the refrigerator overnight, or at least 3 hours, to set up.

    Notes

    You can find vegan cream cheese and vegan butter in the refrigerated natural section of most large grocery stores. I topped my cheesecake with whipped coconut cream and raspberries.
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    Nutrition Facts
    Vegan Vanilla Bean Cheesecake
    Amount per Serving
    Calories
    355
    % Daily Value*
    Fat
     
    18
    g
    28
    %
    Saturated Fat
     
    5
    g
    25
    %
    Sodium
     
    269
    mg
    11
    %
    Potassium
     
    105
    mg
    3
    %
    Carbohydrates
     
    47
    g
    16
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    34
    g
    38
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    265
    IU
    5
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    49
    mg
    5
    %
    Iron
     
    1.5
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    author :Amy Duska
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    Comments

    1. Rahel says

      March 15, 2022 at 9:15 am

      What size spring form pan did you use for this recipe? Looks perfect!

      Reply
    2. Mandy says

      November 12, 2021 at 6:36 pm

      5 stars
      I have been searching all over for a vegan version of a classic new york cheesecake and I am so happy you shared this! I used kite hill cream cheese and a store bought Keebler graham crust and this turned out so good!

      Next time I'll try your crust recipe as I'm sure its amazing. Ah, I'm just happy I can make this anytime now instead of resorting to Daiya cheesecake or raw "cheesecakes" from a local bakery - they always taste good but leave me with a stomach ache from all the coconut oil, etc... This recipe though is exactly what I want. Thank you so much! 🙂

      Reply
    3. Lola says

      December 10, 2019 at 9:22 pm

      I would like to try this recipe, however I don’t want to use tofu. Anything else I can use instead? Can I use eggs? I’m not able to have milk or cheese products, but can have eggs. I’ve seen other recipes with nuts, but I don’t like the idea of cheesecake tasting like cashews. I love cheesecake and want it to taste as close to the New York style cheesecake as it can get. Thanks!

      Reply
      • Amy Duska says

        December 15, 2019 at 10:23 am

        Hi Lolo, unfortunately I do not know of anything else to substitute for the tofo.

        Reply
    4. Megan says

      August 03, 2019 at 11:00 pm

      5 stars
      Also, I made the entire thing in my food processor, and I think that's the way to go! Super easy, very little clean-up, and incredibly smooth texture.

      Reply
    5. Megan says

      August 03, 2019 at 10:56 pm

      5 stars
      Just made this cheesecake for the first time. I didn't follow the recipe exactly (I used far less sugar, and probably not enough graham crackers, as my crust was a bit thin, I subbed corn starch for the flour to make it GF, and I only had normal vanilla extract), but it turned out wonderfully! It has a perfect cheesecake texture, holds together perfectly, and overall tastes very similar to a New York cheesecake. Had I not made the mistake of using Daiya cream cheese for half of the 16 ounces (there was only one package in the store of my preferred brand, Tofutti), which I now know has a distinct extremely processed and overwhelming flavor, I don't think anyone would be able to tell this cheesecake is non-dairy.

      The next time I make this:
      - I won't skimp on the crust, and will probably increase it more than the original recipe. The cheesecake filling itself is very rich but plain, so the crust really takes it up a notch.
      - I'll use a whole vanilla bean for more complex flavor
      - I'll never use Daiya cream cheese again!

      Reply
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