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Vegan Cheesecake

Vegan Cheesecake

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Ahhh, cheesecake! One of the basic food groups for sure. But what do vegans eat when the craving for cheesecake hits? How do they get their cheesecake fix without straying from their diet? In this guide, you’ll find recipes for three delicious vegan cheesecakes that will set anyone’s mouth to watering!

Strawberry Cheesecake

This rich and creamy New York–style cheesecake with Graham Cracker Crust and strawberry topping is the ultimate dessert. The delicious “cream cheese” filling is made with soy cream cheese and tofu, with a fresh zesty lemon flavor. You won’t believe it’s not cheesecake.

  1. Preheat the oven to 350°F. Place a pan of hot water in the bottom of the oven.
  2. In a medium bowl, combine graham cracker crumbs, unbleached cane sugar, vegan margarine, and ground cinnamon.
  3. Spray the bottom and sides of a 9-inch springform pan with vegetable spray. Pat Graham Cracker Crust mixture on the bottom and halfway up the sides of the pan. Prebake crust for 5 minutes. Remove from the oven, and let cool while making cheesecake filling.
  4. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat soy cream cheese and soft tofu for 2 or 3 minutes or until creamy. Add 1½ cups unbleached cane sugar and cornstarch, and beat again for 1 or 2 minutes, scraping the bowl as needed with a rubber spatula. Add egg substitute, vanilla extract, and lemon zest, and beat for 1 or 2 more minutes or until light and fluffy. Scrape down the bowl once more, and pour into the prepared crust.
  5. Bake for 60 to 70 minutes or until sides are set and cheesecake is a little puffy. The very center will be slightly wiggly.
  6. Cool slowly on a wire rack away from drafts and at an even temperature for 2 or 3 hours. Continue cooling in the refrigerator for at least 4 hours or overnight. Remove the sides of the springform pan, and transfer cheesecake to a serving platter. At this point, you can store cheesecake wrapped in plastic and refrigerated for up to 3 days. Double-wrapped, this cheesecake can be frozen for up to 2 months, although the texture will be slightly different after thawing.
  7. Before serving, make strawberry topping. In a food processor fitted with a cutting blade, add ½ of strawberries and remaining 1 cup unbleached cane sugar, and purée. Remove to a medium bowl, and add remaining 1 cup whole strawberries. Stir and let sit for 30 minutes. Spoon strawberry topping over cheesecake slices before serving.

Chocolate Cheesecake

This ultra-creamy vegan Chocolate Cheesecake in a Chocolate Cookie Crust is made with vegan chocolate chips, vegan cream cheese, and tofu.

  1. Preheat the oven to 350°F. Place a pan of hot water in the bottom of the oven.
  2. In a medium bowl, combine chocolate cookie crumbs. Unbleached cane sugar, and vegan margarine.
  3. Spray the bottom and sides of a 9-inch pie pan with vegetable spray. Pat Chocolate Cookie Crust mixture on the bottom and up the sides of the pan. Prebake crust for 5 minutes. Remove from the oven, and let cool while making cheesecake filling.
  4. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat soy cream cheese and soft silken tofu until creamy. Add unbleached cane sugar and cornstarch, and beat again, scraping the bowl as needed with a rubber spatula.
  5. Reduce speed to medium, add vanilla extract, and slowly add melted vegan chocolate chips. Beat for 1 minute, add soy milk, and continue beating for 1 more minute or until light and fluffy. Scrape down the bowl once more. Pour into Chocolate Cookie Crust.
  6. Bake for 40 to 50 minutes or until sides are set and cheesecake is a little puffy. The very center will be slightly wiggly.
  7. Cool slowly on a wire rack away from drafts and at an even temperature for 2 or 3 hours. Continue cooling in the refrigerator for at least 4 hours or overnight. At this point, you can store cheesecake wrapped in plastic and refrigerated for up to 3 days. Double-wrapped, this cheesecake can be frozen for up to 2 months, although the texture will be slightly different after thawing.

Pumpkin Cheesecake

Baked in a Gingersnap Crust, this luscious vegan cheesecake is flavored with cinnamon, nutmeg, and ginger—all your favorite autumn spices.

  1. Preheat the oven to 350°F. Place a pan of hot water in the bottom of the oven.
  2. In a medium bowl, combine cookie crumbs, unbleached cane sugar, and vegan margarine.
  3. Spray the bottom and sides of a 9-inch springform pan with vegetable spray. Pat Gingersnap Crust mixture on the bottom and halfway up the sides of the pan. Prebake crust for 5 minutes. Remove from the oven, and let cool while making cheesecake filling.
  4. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat soy cream cheese for 1 or 2 minutes or until creamy. Add vegan cane sugar and cornstarch, and beat again for 2 or 3 minutes, scraping the bowl as needed with a rubber spatula. Add egg substitute and vanilla extract, and beat for 1 more minute. Add pumpkin purée, ground cinnamon, ground nutmeg, and ground ginger, and beat for 1 more minute or until light and fluffy. Scrape down the bowl once more, and pour into the prepared crust.
  5. Bake for 55 to 70 minutes, or until sides are set and cheesecake is a little puffy. The very center will be slightly wiggly.
  6. Cool slowly on a wire rack away from drafts and at an even temperature for 2 or 3 hours. Continue cooling in the refrigerator for at least 4 hours or overnight. Remove the sides of the springform pan, and transfer cheesecake to a serving platter. At this point, you can store cheesecake wrapped in plastic and refrigerated for up to 3 days. Double-wrapped, this cheesecake can be frozen for up to 2 months, although the texture will be slightly different after thawing.

Now that you know how good vegan cheesecakes can be, you’ll want to make them all the time. Happy baking!

From The Complete Idiot’s Guide to Vegan Baking by Donna Diegel