Today, I’m super excited to share with you my absolute favorite vegan cheesecake recipe.
Now, I know what you’re thinking – “Vegan cheesecake? Without tofu, dairy, or nuts?
Is that even possible?” Trust me, I had the same doubts when I first embarked on this culinary adventure.
But let me tell you, this recipe is a game-changer!
My Cheesecake Journey
Before we dive into the recipe, let me take you on a little trip down memory lane.
Growing up, cheesecake was always that special treat reserved for birthdays and holidays.
I can still remember the creamy texture, the slight tang, and that buttery graham cracker crust.
When I switched to a vegan lifestyle, I thought I’d have to say goodbye to this childhood favorite forever.
But here’s the thing about us food lovers – we’re a stubborn bunch.
We don’t give up easily, especially when it comes to recreating our favorite treats.
So, I set out on a mission to create the perfect vegan cheesecake. And boy, was it a journey!
I tried every vegan cheesecake recipe out there.
Tofu-based ones were… well, let’s just say they tasted like sweet tofu (no offense to tofu lovers).
Cashew-based ones were delicious but super heavy and not nut-allergy friendly.
And don’t even get me started on the ones that used store-bought vegan cream cheese – they just didn’t hit the spot.
The Eureka Moment
After countless attempts and more than a few kitchen disasters (pro tip: always secure your blender lid when making cheesecake batter), I finally had my eureka moment.
The secret? A combination of coconut cream, vegan yogurt, and a surprising ingredient – white beans!
I know, I know, it sounds weird. But hear me out – it works!
The coconut cream provides that luxurious richness we all love in cheesecake.
The vegan yogurt adds a perfect tang, mimicking the flavor of cream cheese.
And the white beans?
They create an incredibly smooth texture while adding a protein boost. It’s a win-win!
So, without further ado, let’s get to the recipe!
The Ultimate Vegan Cheesecake Recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 4 hours (minimum)
Total Time: 5 hours 30 minutes
Servings: 8-10
Ingredients
For the Crust
– 2 cups graham cracker crumbs (check label to ensure vegan)
– 1/3 cup melted coconut oil
– 2 tablespoons maple syrup
For the Filling
– 2 cans (14 oz each) full-fat coconut cream, chilled overnight
– 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
– 1 cup vegan yogurt (unsweetened)
– 3/4 cup granulated sugar
– 1/4 cup cornstarch- 1/4 cup lemon juice
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
For the Topping (optional)
– 2 cups mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons maple syrup
Instructions
1. Preheat
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with coconut oil.
2. Make Crust
In a medium bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 10 minutes, then remove from oven and let cool while you prepare the filling.
3. Reduce Oven Temperature
Reduce oven temperature to 325°F (165°C).
4. Make the filling
Open the chilled cans of coconut cream and scoop out only the solid white cream (save the clear liquid for smoothies!).
Add this to a high-speed blender.
5. Drain & Rinse
Drain and rinse the white beans, then add them to the blender along with the vegan yogurt, sugar, cornstarch, lemon juice, vanilla extract, and salt.
6. Blend
Blend on high speed until the mixture is completely smooth and creamy.
This might take a few minutes – patience is key here!
7. Pour Filling
Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake
Bake for 1 hour, or until the edges are lightly golden and the center is still slightly jiggly.
9. Off Oven
Turn off the oven and leave the cheesecake inside with the door closed for another hour.
This gradual cooling helps prevent cracks.
10. Remove Cheesecake
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
11. Refrigerate
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
12. Topping
In a small saucepan, heat the berries and maple syrup over medium heat until the berries start to break down.
Then the mixture starts to thicken slightly after about 5-10 minutes.
Let cool before topping the cheesecake.
13. Serve
Before serving, run a knife around the edge of the pan and release the spring form.
Top with the berry compote if desired, slice, and enjoy!
The Magic Behind the Recipe
Now, let’s break down why this recipe works so well:
Coconut Cream
This is our secret weapon for achieving that rich, creamy texture that’s characteristic of traditional cheesecake.
The high-fat content in coconut cream mimics the richness of cream cheese beautifully.
White Beans
I know, it sounds crazy, but trust me on this one.
White beans add body and structure to the cheesecake without affecting the flavor.
They’re neutral-tasting and blend up incredibly smooth, plus they’re packed with protein and fiber.
It’s a sneaky way to make this dessert a tiny bit healthier!
Vegan Yogurt
This adds tanginess and helps to create that classic cheesecake flavor.
Make sure to use unsweetened yogurt to control the sweetness level of your cheesecake.
Lemon Juice
A little acidity goes a long way in balancing the flavors and adding that subtle tang we all love to cheesecake.
Cornstarch
This is our setting agent.
It helps the cheesecake firm up and achieve that perfect slice-able consistency.
Tips for Perfect Vegan Cheesecake
1. Chill your coconut cream
This is crucial! Chilling the cans overnight helps separate the cream from the liquid, ensuring a richer, creamier cheesecake.
2. Blend, blend, blend
The key to a smooth cheesecake is thorough blending.
Don’t be afraid to let your blender run for a few minutes to get that silky-smooth consistency.
3. Water Bath Option
For an even creamier cheesecake, you can bake it in a water bath.
Just wrap the bottom of your springform pan in foil and place it in a larger pan filled with about an inch of hot water before baking.
4. Be Patient
Cheesecake is a labor of love.
Don’t rush the cooling process – this gradual temperature change is key to preventing cracks and achieving the perfect texture.
5. Get Creative with Topping
While I love a classic berry topping, feel free to experiment!
Try a chocolate ganache, caramel sauce, or even a fruit curd.
Troubleshooting Common Issues
1. Cracks on Top
This usually happens due to rapid temperature changes, and make sure you’re cooling the cheesecake gradually as described in the recipe.
2. Filling Too Runny
If your filling seems too thin, it might be because the coconut cream wasn’t chilled enough.
You can try adding an extra tablespoon of cornstarch to help it set.
3. Grainy Texture
This could be due to underblending. Make sure to blend the filling until it’s completely smooth.
4. Crust too Crumbly
If your crust isn’t holding together, try adding a bit more melted coconut oil, one teaspoon at a time.
Customizing Your Cheesecake
One of the best things about this recipe is how versatile it is. Here are some fun variations to try:
– Chocolate Cheesecake: Add 1/4 cup of cocoa powder to the filling.
– Lemon Cheesecake: Increase the lemon juice to 1/3 cup and add 1 tablespoon of lemon zest.
– Pumpkin Spice Cheesecake: Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice to the filling.
– Matcha Cheesecake: Add 2 tablespoons of matcha powder to the filling for a beautiful green tea flavor.
The Joy of Sharing
You know what’s better than enjoying this cheesecake? Sharing it with others!
I’ll never forget the look on my non-vegan friends’ faces when I first served them this cheesecake.
They were skeptical at first (I mean, who wouldn’t be?), but after one bite, they were converted.
It’s become my go-to dessert for potlucks, dinner parties, and family gatherings.
There’s something truly special about creating a dish that everyone can enjoy, regardless of their dietary restrictions.
It’s not just about the food – it’s about inclusivity, creativity, and the joy of sharing something delicious with the people you care about.
Final Thoughts
Creating this vegan cheesecake recipe has been quite the journey, filled with plenty of trials, errors, and messy kitchens.
But you know what? It’s been absolutely worth it.
Not only have I recreated a childhood favorite, but I’ve also discovered a whole new world of plant-based baking.
Remember, cooking is all about experimentation and having fun.
Don’t be afraid to play around with this recipe, make it your own, and most importantly, enjoy the process.
After all, the best ingredient in any dish is the love you put into making it.
So, are you ready to embark on your vegan cheesecake adventure?
I promise you, it’s going to be a delicious ride.
