If you think a creamy, classic cheesecake is impossible without dairy, this vegan cheesecake will change your mind instantly. Rich, smooth, and indulgent, it delivers everything you love about traditional cheesecake—without tofu, cashews, eggs, or cream.

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This baked vegan cheesecake is perfect for holidays, birthdays, and special occasions, yet simple enough to make anytime you’re craving a truly satisfying plant-based dessert. Even non-vegans are consistently shocked by its authentic New York–style texture and flavor.

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Ingredients

For the Vegan Cheesecake Filling

24 oz vegan cream cheese, softened
2 cups plant-based yogurt (Greek-style preferred)
2 ½ teaspoons pure vanilla extract
4 teaspoons cornstarch
⅔ cup sugar, maple syrup, or preferred sweetener
1 tablespoon lemon juice (optional, for tang)

For the Crust

1 vegan graham cracker or cookie crust (store-bought or homemade)

Instructions for Vegan Cheesecake

Preheat the oven to 350°F (175°C).
Fill a baking pan halfway with water and place it on the lower oven rack to create gentle steam.
Prepare your crust in a 9-inch springform pan and set aside.
In a blender or food processor, blend all cheesecake ingredients until just smooth. Do not overmix.
Pour the filling evenly over the prepared crust.
Place the cheesecake on the middle rack, directly above the water pan.
Bake for 30 minutes without opening the oven door.
Turn the oven off and leave the cheesecake inside for 5 additional minutes with the door closed.
Remove and cool at room temperature for 20 minutes, then refrigerate for at least 4 hours.
Slice and serve once fully chilled.

Pro Tips

Use thick plant-based yogurt for the creamiest texture
Always let the cheesecake cool gradually to prevent cracking
Chill overnight for the cleanest slices and firm texture
Avoid overblending to keep air bubbles from forming

Why This Recipe Works

No tofu or cashews required
Authentic New York–style flavor and texture
Simple ingredients with flexible substitutions
Baked for structure, creaminess, and clean slices
Loved by vegans and non-vegans alike

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Substitutions & Variations

Flavor Variations

Lemon Cheesecake: Use lemon yogurt + zest of 2 lemons
Cookies & Cream: Fold in crushed chocolate sandwich cookies
Pumpkin Cheesecake: Replace 1 cup yogurt with pumpkin purée
Chocolate Cheesecake: Add cocoa powder and increase sweetener
Cookie Butter: Swap 1 cup yogurt for softened cookie butter

Ingredient Swaps

Cornstarch → almond flour or protein powder
Sugar → erythritol or xylitol for sugar-free
Yogurt → coconut, soy, or almond-based options

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare up to 24 hours in advance
Refrigerator: Store covered for up to 4 days
Freezer: Freeze individual slices up to 2 months
Thawing: Thaw overnight in the refrigerator before serving

Serving Ideas for Vegan Cheesecake

Fresh berries and mint leaves
Vegan chocolate drizzle or caramel sauce
Cherry or blueberry compote
Toasted coconut flakes
Crushed cookies or shaved dark chocolate

Nutrition (Per Serving Estimate)

Calories: ~280
Protein: 4g
Carbohydrates: 32g
Fat: 16g
Fiber: 2g

(Values are estimates and vary by ingredients used.)

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Frequently Asked Questions

Is this vegan cheesecake gluten-free?

Yes, if you use a gluten-free crust.

Can I make it without lemon juice?

Absolutely. Lemon adds tang, but it’s optional.

Why does the cheesecake look jiggly after baking?

That’s normal. It firms up completely after chilling.

Can I make this recipe crustless?

Yes, simply pour the filling into a lined springform pan.

This vegan cheesecake proves that dairy-free desserts can be just as rich, creamy, and satisfying as classic versions. Whether you’re plant-based or simply exploring new desserts, this recipe is a guaranteed crowd-pleaser you’ll want to make again and again.