Basic Vegan Chef

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Basic Vegan Cheesecake with Fruit Topping

Dairy allergy? Now you can have your cheesecake and eat it, too! Here’s my recipe for basic vegan cheesecake..

Rachael
2–3 minutes
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Dairy allergy? Now you can have your cheesecake and eat it too! 

Over the years, I’ve tried all sorts of recipes I found online for vegan cheesecake, but every single one was an epic failure. So finally, I made up my own recipe, tweaked it and tested it, and ultimately achieved cheesecake perfection.

A bite of my basic vegan cheesecake with cherry topping

Basic Vegan Cheesecake Recipe

Ingredients:

  • 2 tubs of Tofutti cream cheese (8oz each)
  • 1/2 box silken tofu
  • 1/2 cup vegan sour cream (or plain yogurt)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • juice and zest of 1 lemon

Instructions:

  1. Prepare the fruit topping and put it in the refrigerator to cool. (See below.)
  2. Preheat oven to 350ºF. 
  3. Prepare the crust in a 9″ springform pan or pie plate. (See below.)
  4. Whizz all the filling ingredients together in a blender for several minutes, until smooth.
  5. Pour over prepared crust, and wiggle the pan to distribute the filling evenly.
  6. Bake at 350º F for 40 minutes.
  7. Turn off the heat, but let the cheesecake sit in the warm oven for another 20 minutes.
  8. Pour strawberry topping into the springform pan and spread it evenly.
  9. Chill overnight in the refrigerator.
Basic Vegan Cheesecake with Cherry Topping​

Fruit Topping

Ingredients:

  • 2 cups fresh strawberries, sliced*
  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • 1 T lemon juice (optional)

*sub peaches, blueberries, or cherries as desired

Instructions:

  1. Stir the sugar and cornstarch together in a saucepan. 
  2. Add the fruit and stir to coat the pieces.
  3. Cook over medium heat, stirring constantly with a rubber spatula. The sauce should bubble, but not boil.
  4. When the topping begins to thicken, remove from heat. (Test by lifting the spatula and watching the drips.)
  5. Refrigerate when cool.

Shortbread Crust

Vegan graham crackers are hard to find (there’s usually honey in graham crackers) so I make my cheesecake with either a shortbread crust, or a nut-and-date crust.

If you like, you can crush up a bunch of Oreo cookies and press the crumbs into the bottom of your pan for a chocolate crust instead.

Or, for a healthier option, pulse 1 1/2 cups of almonds and 1/2 cup pitted dates in a blender or food processor, and press the mixture into your pan.

Shortbread Crust Ingredients:

  • 1 stick vegan butter (1/2 cup)
  • 1/4 cup powdered sugar
  • 1 cup flour

Instructions:

  1. With a wooden spoon, cream the sugar and butter together in a mixing bowl. Gradually work in the flour.
  2. Press the cookie dough into the bottom of your springform pan or pie plate.
  3. Bake at 350º F for 10 minutes.

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