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Vegan Vanilla Bean Cheesecake

Vegan Vanilla Bean Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 12
Author: Amy Duska



  • 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


  • 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


  • 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


  • 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.


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.


Calories: 355kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Sodium: 269mg | Potassium: 105mg | Fiber: 3g | Sugar: 34g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1.5mg