vegan cheesecake recipe

This simple vegan cheesecake is so authentic that the creamy richness will just blow your mind! &nbsp;Nut-free and tofu-free, whip a few simple ingredients together, bake, refrigerate, and enjoy!!

Best Easy Vegan Cheesecake

8 oz Vegan cream cheese (I use Tofutti)

oz Vegan sour cream (I use Tofutti)

sugar

Lemon juice (fresh squeezed is best!)

Flour (or cornstarch)

Vanilla extract

graham cracker pie crust

Frozen rasberries

Agave nectar (or sugar)

½ teaspoon Cornstarch

Vegan chocolate chips

Coconut oil

Let your vegan cream cheese and sour cream warm to room temp if possible.  (If you’re in a hurry, just go for it, it’ll just be a little more difficult to whip or blend.)Preheat your oven to 350 degrees.

Empty two 8 oz containers of vegan cream cheese, and one 12 oz container of vegan sour cream into a blender (you can also use a bowl and electric beaters for this!). Add fresh lemon juice, sugar, flour, and vanilla extract to blender (or bowl) and blend away.

Blend (or beat with electric beaters) until absolutely smooth and creamy.  Pour into an extra large prepared graham cracker pie crust.

Keep the center of the cheesecake slightly higher than the edges if possible.

Gently place in the oven and bake on middle rack at 350 degrees for 50-55 minutes or until center appears mostly set.  (You will see the cheesecake puff up considerably during baking.  It will deflate after and that is perfectly normal.)Allow the vegan cheesecake to cool on a wire rack until close to room temperature, then cover and place in the refrigerator for at least 6 hours or overnight.

Warm one cup of frozen raspberries either in a pot on the stove or in the microwave.  Using a sieve, drain the raspberry juice, saving the pulp for smoothies or other recipes.

Add 2 tablespoons of agave syrup or sugar to your raspberry juice to sweeten.  If your raspberry juice is room temp or cooler, you can add 1 – 1 ½ teaspoons of cornstarch directly to it.  If it is warm, first dissolve the cornstarch in a tablespoon of water, then add to your raspberry mixture.Whisk continuously over medium heat until thickened and set aside.

Raspberry Drizzle

Take one quarter cup of vegan chocolate chips and 1 teaspoon of coconut oil, and place in the microwave for 1 minute 30 seconds or (warm to melty state in a saucepan on the stove).

Remove from the microwave and stir.  If all chips are melted, you’re ready to drizzle, otherwise microwave further in 20 second increments, stirring each time to see if completely melted!

Now you’re ready to slice your cheesecake, add your drizzles, and devour!

Chocolate Drizzle

This easy, healthy  No-Bake Pumpkin Cheesecake is a delicious treat with a rich, creamy pumpkin filling and a sweet cinnamon crust! It’s the perfect holiday dessert and its Vegan &amp; Gluten-Free!

No-Bake Pumpkin Swirl Cheesecake

Pitted Dates

Apricots

Almond Flour

Cinnamon

Sea Salt

Soaked Cashews, drained

Coconut Cream

Agave

Maple Syrup

tbsp Coconut Sugar

Coconut Oil, Melted

Lemons, juiced

tsp Vanilla Extract

Pumpkin Puree

tbsp Coconut Cream

tsp Pumpkin Spice

tbsp Coconut Sugar (or brown sugar)

In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes (up to 1 hour) and set aside. When the cashews are ready to use, be sure to pour out the water.

In a Food Processor with an S-shaped blade or blender, blend the dates, apricots, cinnamon, and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.

Transfer the mixture to a parchment-lined baking tin. (The parchment paper makes the cheesecake easy to remove when it is ready). Place the crust into the fridge until later.

In the blender, combine all of the cheesecake filling ingredients (except the pumpkin filling ingredients) and blend until smooth, at least 2-3 minutes. Remove the baking tin with the crust from the fridge. Pour the cheesecake filling into the baking tin.

Clean the blender and combine the ingredients for the pumpkin filling. Blend until smooth, about 1 minute. Spoon dollops full of the pumpkin filling into the cheesecake, making sure to leave spaces.

Take a butter knife and make circles and swirls into the cheesecake to spread the pumpkin mixture and make a swirl design.

Loosley cover the cheesecake with plastic wrap and put it in the freezer. Allow the cheesecake to set for at least 2 hours.

After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream and Enjoy!

The best vegan cheesecake recipe drizzled with the most amazing salted caramel sauce. It&#x27;s a vegan cheesecake simply made from cashews that have soaked overnight and it&#x27;s unbelievably creamy and decadent. Watch the video above!

Vegan Caramel Cheesecake Recipe

almonds

coconut

Medjool dates

tbsp coconut oil (liquified)

raw cashews (soaked overnight, drained and rinsed)

water

maple syrup

coconut oil (liquified)

lemon juice

vanilla beans (scraped)

recipe Salted Caramel Sauce

Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.

Line a 9" springform pan with parchment paper and set aside.

Place all crust ingredients into a food processor and process until it's the texture of coarse sand.

Pour the crust mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.

To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.

Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 5 hours before serving.

When you're ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw. Drizzle the salted caramel sauce on top and use an offset spatula to completely cover the top and push a little bit over the edges. You'll only need about 1/2 to 3/4 of the salted caramel sauce, so save the rest for a future indulgence.

Indulge in these delightful Mini Chocolate Chip Cheesecake Bites! Conveniently portion-sized, with a creamy vegan cheesecake filling spotted with dark chocolate chips, served on a crunchy biscuit base.

Vegan Chocolate Chip Cheesecake Bites

vegan biscuits (90 g) (crushed into fine crumbs)

rolled oats (45 g)

vegan butter (28 g) (melted)

unflavoured vegan cream cheese (360 g)

sweetened condensed oat milk (60 ml)

evaporated oat milk (60 ml)

sugar (65 g)

tsp pure vanilla extract

cornstarch (8 g)

dairy-free chocolate chips (90 g)

dairy-free chocolate chips (45 g)

tbsp sweetened condensed oat milk (15 ml)

Biscuit base

In a mixing bowl, combine the crushed vegan biscuits, rolled oats, and melted vegan butter. Press the mixture firmly and evenly into the base of individual dessert rings or muffin cases to form the cheesecake crust. Place them on a tray lined with parchment paper and refrigerate while preparing the filling.

Cheesecake filling

In a separate bowl, beat the vegan cream cheese until smooth. Add the sweetened condensed oat milk, evaporated oat milk, granulated sugar, vanilla extract, and cornstarch. Mix until thoroughly combined and creamy.

Chocolate Chips

Gently fold in the dairy-free chocolate chips into the cheesecake mixture.

Dessert rings

Spoon the cheesecake filling onto the prepared crusts in the dessert rings or muffin cases, distributing it evenly among them. Smooth the tops with a spatula.

Chill

Place the cheesecake bites in the refrigerator to chill and set for at least 4 hours or overnight.

Topping

For the topping, melt the dairy-free chocolate chips and sweetened condensed oat milk together until smooth. Drizzle the topping over the chilled cheesecake bites.

Remove rings

Carefully remove the dessert rings or muffin cases before serving.

This no-bake vegan cheesecake recipe is made in your food processor with Tofutti® vegan cream cheese, vegan butter, lemon juice, powdered sugar, vanilla extract, and coconut oil blended together and set in a graham cracker crust. This simple recipe is the real deal and perfect for first time cheesecake makers - it doesn’t even require a springform pan! It’s the ideal no-bake cheesecake recipe for summertime (or anytime!) when you don&#x27;t even want to think about opening your oven door.

Easy No-Bake Vegan Cheesecake

Tofutti cream cheese*

vegan butter

coconut oil

vanilla extract

MAKE THE FILLING: Add all the filling ingredients...

MAKE THE FILLING: Add all the filling ingredients to a food processor and mix on high, stopping to scrape down the sides as needed, for 2-4 minutes until the mixture is creamy and shiny. That shiny part is key!

ASSEMBLE AND CHILL: Use a large rubber spatula...

ASSEMBLE AND CHILL: Use a large rubber spatula to scrape the filling into a vegan-friendly graham cracker crust and spread into an even layer, using the rubber spatula to swirl the filling into a circular pattern if desired (for aesthetics.) Cover and refrigerate until the filling is firm and cold, about 6-8 hours.

SERVE: Serve as-is or top with fresh fruit...

SERVE: Serve as-is or top with fresh fruit and cut into wedges with a large sharp knife, rinsing the knife under warm water between slices. Carefully slide a pie server under the crust of the first slice, making sure it reaches all the way to the tip of the wedge in the center of the pie plate. Lift the slice up and out of the pie gently and serve. The first slice will be the most difficult and messy to remove.

STORE: Store leftover vegan cheesecake covered in the...

STORE: Store leftover vegan cheesecake covered in the fridge for up to a week. Leftover slices can be frozen in an airtight container for up to 8 weeks. Defrost frozen cheesecake slices in the fridge until thawed through which can take several hours.

https://mediavine-res.cloudinary.com/video/upload/ajfzkhln5sjkipv3ogds.mp4

This no-bake vegan cheesecake recipe is made in your food processor with Tofutti® vegan cream cheese, vegan butter, lemon juice, powdered sugar, vanilla extract, and coconut oil blended together and set in a graham cracker crust. This simple recipe is the real deal and perfect for first time cheesecake makers - it doesn’t even require a springform pan! It’s the ideal no-bake cheesecake recipe for summertime (or anytime!) when you don't even want to think about opening your oven door.

No Bake Vegan Cheesecake

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Top Tags

Best Easy Vegan Cheesecake

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Top 5 vegan cheesecake recipe recipes from across the web

The most viewed vegan cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Easy Vegan Cheesecake

No-Bake Pumpkin Swirl Cheesecake

Vegan Caramel Cheesecake Recipe

Vegan Chocolate Chip Cheesecake Bit...

Easy No-Bake Vegan Cheesecake

The most viewed vegan cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine