Best Vegan Cheesecake Recipes

VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
• Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
• Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

VEGAN MARS® BAR CHEESECAKE

Steps:

• Soak cashews in enough water to cover for 2 to 3 hours.
• Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.
• Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.
• Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.
• Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.
• Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.
• Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

DELICIOUS VEGAN CHOCOLATE HAZELNUT CHEESECAKE BARS (LEVELED UP WITH COCONUT CHIPS!)

Steps:

• Line an 8x8 baking dish with parchment paper, set aside.
• Add all crust ingredients to a food processor and blend until crumbly (you can do this in two batches if you have a small food processor), you should be able to pinch it together with your fingers and it sticks together.
• Pour into prepared dish and evenly squish down. Place in freezer to set.
• Clean food processor and add all filling ingredients and blend until smooth and creamy.
• Pour over crust and evenly spread out. Place in freezer to set for 15 minutes.
• Add toppings and gently press down. Freeze again for at least 2 hours and then remove from pan and cut into bars.

VEGAN PUMPKIN TOFU CHEESECAKE

Steps:

• Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45 to 50 minutes. Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.

EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
• Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
• Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
• Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.

VEGAN KEY LIME PIE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, flaked coconut, melted butter, and vanilla in a bowl. Press firmly into the bottom of an 8-inch pie or tart pan.
• Bake in the preheated oven until crust is set and slightly golden, about 15 minutes. Remove from the oven and set aside to cool.
• Prepare filling: Blend tofu with cream cheese in a bowl until smooth; this takes a while. Add Key lime juice and continue blending. Add pudding mix, sugar, lime zest, and lemon extract; blend well. Pour into the cooled crust.
• Place in the refrigerator until well chilled, at least 2 hours or overnight.
• Prepare whipped cream: Chill a stainless steel mixing bowl for 20 minutes. Remove from the freezer and add coconut milk, sugar, vanilla, and rum. Beat with an electric mixer or whisk until fluffy.
• To serve, slice pie and top with whipped cream.

VEGAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

PUMPKIN CHEESECAKE - VEGAN

Steps:

• Preheat the oven to 350 degrees.
• Lightly oil an 8-inch springform pan or coat with nonstick spray.
• Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
• Press the crumbs evenly against the bottom and side of the pan and set aside.
• Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
• Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
• Spread the filling evenly into the prepared crust.
• Bake for 45 minutes, or until firm.
• Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
• Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.

VEGAN PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tofu, cream cheese substitute, agave, cornstarch, lemon juice, and vanilla in a food processor and puree until completely smooth. It should be silky smooth, not chalky or lumpy.
• Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
• Add pumpkin, brown sugar, rum, cinnamon, ginger, and nutmeg to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.
• Bake until the center is almost set and a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Remove from the oven and allow to cool, about 30 minutes. Refrigerate before serving until completely chilled, at least 3 hours.

VEGAN CHOCOLATE CHEESECAKE

Steps:

• Make graham cracker crust:
• Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
• Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
• Make chocolate tofu filling:
• Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
• Purée tofu and cocoa in a food processor until smooth.
• Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
• Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
• Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

VEGAN COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, soak cashews in boiling water for 1-2 hours.
• Prepare the bottom of a 9-inch (23 cm) springform cake pan with parchment paper.
• In the bowl of a food processor, blend 20 cookies for 30 seconds, then pour in coconut oil and continue blending until the mixture resembles coarse crumbs.
• Press the crumbs into the bottom of the cake pan to form an even layer.
• Freeze for 1 hour, or until the filling is prepared and ready.
• Scrape the filling from 10 sandwich cookies and reserve both the filling and cookies.
• Drain cashews and add to the bowl of a food processor. Blend until nuts start to ball up and stick together, approximately 30 seconds to 1 minute.
• Add coconut cream and cookie cream filling to the cashews and blend until fully incorporated, then add lemon juice and continue to blend until smooth. It will resemble slightly coarser hummus.
• Once smooth, crumble in half of the reserved scraped cookies and pulse until incorporated, but not crushed.
• Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped cookies on top, then smooth out remaining filling over it. Decorate as desired.
• Freeze for at least 1 hour before serving.
• Enjoy!

VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
• Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
• Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
• Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
• Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
• Using a spatula, spread the filling over the crust in an even layer.
• Bake for 20-25 minutes, until the cheesecake is set.
• Refrigerate uncovered for at least 4 hours, or overnight.
• Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
• Enjoy!

VEGAN LEMON CHEESECAKE

Steps:

• Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
• Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

VEGAN PUMPKIN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.
• Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.
• Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.
• Process until smooth.
• In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.
• Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.
• In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.
• Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.
• Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.
• Freeze for at least 2 hours, or overnight.
• Remove from freezer and slice into 9 even bars.
• Enjoy!

CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE (VEGAN VERSION)

Steps:

• To make the crust, grease a pie pan.
• In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
• For the Cheescake.
• Preheat the oven to 180°C
• Drain the tofu and put it and the cream cheese into your food processor. Blend until smooth.
• Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate, peanut butter and crust) and process until completely smooth, about 3 more minutes.
• Melt the chocolate in a microwave safe container to a point that it is soft enough to blend with the other ingredients (be careful, it's easy to burn chocolate in the microwave). You can also melt it on the stove in a double boiler.
• Pour half of your blended cream mixture into a seperate bowl and then fold in the chocolate until it is fully incorporated. Pour the chocolate mixture into the pie crust.
• Add the peanut butter to your remaining cream mixture and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.
• Swirl the peanut butter mixture into the pie crust on top of the chocolate mixture layer and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
• Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).

VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)

Steps:

• Mix together all the ingredients in a medium bowl.
• Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.

VEGAN STRAWBERRY CHEESECAKE BITES

Steps:

• Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
• Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
• Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.

VEGAN LEMON TOFU "CHEESECAKE"

Steps:

• 1. Preheat oven to 350° F. 2. Combine the flour, baking powder and cinnamon in one bowl and the oil, maple syrup, and salt in another. 3. Mix the wet and dry ingredients together to form a smooth dough. 4. Press the dough into the bottom of a lightly greased 9-inch spring form cake pan. 5. Bake on the middle shelf of the oven until the crust is golden brown, about 18 minutes. 6. Place the tofu, oil, maple syrup, salt, lemon juice, zest, and vanilla in a food processor and blend until creamy. 7. Combine agar and water in a saucepan and simmer until the flakes have completely disappeared. 8. In a small bowl, dissolve the arrowroot in the soy milk. Pour the arrowroot mixture into the saucepan and cook over medium heat, stirring continually until the mixture thickens and starts to bubble, 1-2 minutes. 9. Add the agar mixture to the tofu and process until completely smooth. 10. Pour the tofu filling into the spring form pan and refrigerate until set, about 1 hour. 11. Run a thin knife around the cheesecake before releasing from the spring form ring.

VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
• Filling:.
• Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
• Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
• Chill for about 3 hours or overnight.
• For raspberry swirl:.
• Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
• Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
• Happy baking. :).