Best Vegan Cheesecake Recipe

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5 from 1 vote

Best Vegan Cheesecake Recipe

This vegan cheesecake is creamy, velvety, and incredibly indulgent!

Prep Time30

Cook Time50

Chill Time:18

Total Time19 20

Course: Dessert

Cuisine: American

Servings: Servings

Author: Brittany Angell

Ingredients

Graham Cracker Crust

½ cup vegan graham crackers pulsed
2 tablespoons organic cane sugar
5 tablespoons vegan butter melted
1 pinch salt

Cheesecake Filling

1 pound Silken or soft tofu
24 ounce Tofutti plain vegan cream cheese
1 tablespoon vanilla extract
½ teaspoon salt
1 ¼ cups organic cane sugar
2 ½ tablespoons Silk dairy-free heavy cream
½ teaspoon baking powder
6 tablespoons all purpose flour
2 tablespoons lemon juice
zest of 1 orange

Instructions

Preheat the oven to 350℉. Trace the inside base of a 9-inch springform pan on parchment paper and cut it out. Place the parchment circle inside the pan and wrap the bottom of the pan with several layers of tinfoil to prevent spills. To finish the prep, spray the entire interior of the pan with oil.
To make the crust, put the graham crackers and sugar into your food processor and pulse until you have a fine crumb. Then, stir in the melted butter by hand until it’s evenly mixed. Pour the crust into the bottom of the prepared 9-inch pan and press it down evenly across the bottom of the pan. Set the crust aside while you make your filling.
Rinse out the food processor and wipe it down. To start the filling, drain and press the liquid out of the tofu using paper towels. Then, add the tofu and all the other cheesecake filling ingredients to the food processor. Process 60 seconds or until the filling is completely smooth. Pour the filling into the springform pan over the crust.
Place the cheesecake on the center rack and bake for 50 minutes. Be sure not to open the over at all during this baking process.
After the cheesecake is finished cooking, turn off the oven, and leave the cheesecake in the oven for 1 hour.
Remove the cheesecake from the oven and leave it at room temperature to slowly cool for an additional 1-2 hours before wrapping it up. This slow cooling process prevents the cake from cracking.
Wrap the cheesecake in the pan with aluminum foil and place it in the fridge for 16-24 hours before serving (or up to 3 days).
Serve and enjoy!

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