A rich, delicious, dairy free cheesecake….is that even possible? Yep…it sure is. Look no further because you just found it!
My most popular recipe to date is Vanilla Bean Cheesecake with Chocolate Mousse. Some of my readers need dairy free dessert options so I decided to come up with a vegan version of my cheesecake that was every bit as delicious but without any dairy.
Introducing Vegan Vanilla Bean Cheesecake
You can clearly see from the photographs that this Vegan Vanilla Bean Cheesecake has the rich consistency of traditional cheesecake.
This dairy free cheesecake version is so delicious!
I had my “taste testers” try out the new cheesecake recipe without telling them it was dairy free. They all asked for seconds. You’ve got to try this recipe!
Need a spring-form pan? This is the one that I use : Nordic Ware Leak Proof Springform Pan, 10-Cup, 9-Inch, Red (affiliate link)
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PinDescription
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
Ingredients
Crust
- 1.5 cups graham crackers, crushed
- 6 tablespoons vegan butter, melted (or margarine)
- 1/4 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
- 1/4 cup fresh lemon juice
- 1 teaspoon corn starch
- 1/2 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, silken 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.
Hi! I can’t find vegan cream cheese where I live.
Can I still use cream cheese low fat instead and mix
In the tofu?
Thanks!!
Hi LaToya, are you trying to make it vegan? I’ve never used low fat cream cheese in cheesecakes because I’ve heard that they don’t cook as well.
I would like to be vegan but if I can’t, maybe dairy free?!
Hi Amy!
I’m excited to try this cheesecake for my daughter’s birthday. I’m gluten-free and she is vegan. I wanted to ask about substituting gluten-free flour for the regular flour in this recipe? Have you tried or know of someone that has? I think I can work around the crust with some gluten-free alternatives, but I have no idea about the filling.
Thank you!
Hi Virginia! All you need to do is substitute the flour with corn starch! 🙂
I just tried to make this cake. And I could not get the tofu to mix in evenly! I blended it in the processor forever and It’s still super chunky and I don’t know what I did wrong. Any tips?? What does the tofu do in a vegan cheesecake?? Thanks!
Hi Gerilyn, did you use the “silken” tofu? It’s the one that is super soft.
Hi Amy, my partner cannot eat dairy or citrus at the moment. Do you have an substitute for lemon juice? Or can it be removed from the recipe? Thank you 🙂
Hi Beck! The lemon juice helps to hide some of the tofu flavor. I would remove it from the recipe and maybe add a little more vanilla. Because the recipe does not contain eggs, you can always taste the filling before you bake it to see if the flavor is good. I hope this helps!
We don’t need to press out the water in the tofu? Just drain the excess water??? Just checking before I try this !!
Hi Ruth, I did not press the water out before I made this. I think the water in the tofu helps to make the filling creamier. Please let me know how it turns out!
Just took it out. Like a dairy cheesecake it’s a bit dry/set around the edges but jiggly in the middle. I’m going to assume that will set up in the fridge….. I’m very new to vegan cheesecake. I “gutted” a vanilla bean since I couldn’t get paste locally and I must say it was much easier than I thought!!! I have a bunch of my co workers ready to test it..they’re not vegans but brutally honest. Lol. It’s to be a surprise for my daughters birthday coming up. I’m getting excited…..lol. One of the things she misses the most is cheesecake… I make a great selection of flavor and am excited to be able to make for her again!!!
I can’t wait to hear what your co workers have to say! Please let me know…:)
This cheesecake looks really good!
Do you know if it will freeze well?
Thanks!
Hi Mansi, unfortunately I don’t know if it will freeze well. I will experiment with my next cheesecake and let you know!
Hi Amy,
I made this today but am a little confused. My batter is brown. I used the coconut sugar and I’m sure that is what turned the batter brown…what is your secret??
Hi Becky, I apologize that this happened. I actually used regular sugar in the cheesecake batter, not coconut sugar. I only used coconut sugar in the crust. I have corrected the recipe!
Hi Amy,
My cheese cake batter turned out brown (I think because of the coconut sugar). Any thoughts? Your’s looks like “regular” cheesecake. On a positive note…the flavor is fantastic.
Hi Amy, I’m wondering if you’ve tried any other flavours with this base recipe. I’d love to make a chocolate cheesecake!!
Hi Bridget! I haven’t made any other flavors but I bet it would be easy to make this chocolate flavored. I’ll have to play around with it and let you know. Chocolate Vegan Cheesecake might just be my next dessert post!
Thanks Amy. I might try chocolate or mocha. I’ll let you know the result. Looks like a great recipe!
Hi Thao! It definitely has a lot less fat and calories than traditional cheesecake but is really just as rich tasting. Thanks for stopping by!
Hi Amy! Wow this looks so incredibly delicious it!!
Thanks Tedi!
This looks absolutely delicious! Can’t wait to try it! Pinned!
Thanks Chelsey! I appreciate the Pin too 🙂
I cannot believe this is vegan! I need to make it for my mom, who loves cheesecake but can’t possibly understand my vegetarian/mostly-vegan eating habits. I’m not going to tell her it is vegan until she tells me how good it is. 🙂 Thanks for creating this! Pinned!
I couldn’t believe how good it came out. I thought I would never be able to eat cheesecake again!