Vegan Cheesecake (No Tofu, No Cashews)
This Vegan Cheesecake delivers a rich, creamy New York–style texture without tofu, cashews, eggs, or dairy. Smooth, indulgent, and perfectly baked, it’s an impressive plant-based dessert for any occasion.
Equipment
- springform pan (9-inch)
- blender or food processor
- baking pan (for water bath)
- Oven
- Spatula
Ingredients
- 24 oz vegan cream cheese, softened
- 2 cups plant-based yogurt (Greek-style preferred)
- 2 1/2 tsp pure vanilla extract
- 4 tsp cornstarch
- 2/3 cup sugar, maple syrup, or preferred sweetener
- 1 tbsp lemon juice (optional)
- 1 vegan graham cracker or cookie crust
Instructions
- 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 steam.
- Prepare the crust in a 9-inch springform pan and set aside.
- Blend all cheesecake filling ingredients until just smooth, being careful not to overmix.
- Pour the filling evenly over the prepared crust.
- Place the cheesecake on the middle rack above the water pan and bake for 30 minutes without opening the oven.
- Turn off the oven and leave the cheesecake inside for 5 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.
Notes
Use room-temperature ingredients for smooth blending. Avoid overmixing to prevent cracks. Chill thoroughly before slicing for the best texture and clean cuts.