Vegan Cheesecake Recipe
This vegan cheesecake features a creamy, dairy-free filling made with high-quality vegan cream cheese and a simple graham cracker crust. Lightly sweetened and infused with vanilla and lemon, it's a delightful, plant-based dessert that's both rich and refreshing.
Equipment
- Spatula
- Cooling rack
- Measuring cups and spoons
- Electric Mixer or Hand Mixer
- Mixing bowl
- 8-inch Pie Pan
Ingredients
- 2 tbsp cornstarch can use tapioca starch or arrowroot starch
- 1 tsp vanilla extract
- 1 8 inches pie crust Homemade or store bought
- 1 tbsp lemon juice
- 16 oz vegan cream cheese room temperature
- 3 tbsp milk of choice(Almond milk is used here)
Instructions
- Prepare an 8-inch pie crust and set it aside.
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine softened cream cheese with sugar and beat on low until the mixture is smooth and creamy.
- Gradually add cornstarch, milk, lemon juice, and vanilla extract while continuing to beat on low.
- Once fully incorporated, increase the speed to high and beat until smooth.
- Pour the cheesecake mixture into the prepared pie crust.
- Bake for 40-45 minutes.
- Remove from the oven and allow it to cool completely.
- Once cooled, refrigerate for at least 4 hours or overnight.
Notes
- This nutrition information is based on 1 slice of the cake.
- Opt for a high-quality vegan cream cheese, such as Tofutti or So Delicious, for the best results.
- A simple vegan graham cracker crust is used in this recipe.
- Use either white sugar or unrefined sugar. For a sugar-free option, substitute with erythritol or monk fruit sweetener.