ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Vegetarian & Vegan Recipes

Easy Vegan Cheesecake

Updated on September 14, 2014
Vegan cheesecake with chocolate chips
Vegan cheesecake with chocolate chips | Source

Simple, Delicious, Vegan Cheesecake!

This recipe is ridiculously easy, with only four ingredients required to make the filling!

Typically, I serve this topped with fresh fruit for a more stunning presentation and extra-good taste, though it is perfectly delectable plain.

The vegan cheesecake pictured here is swirled with melted chocolate and topped with chocolate chips -- at my sister's request for her birthday! (Without the chocolate, the cheesecake is a lighter color.)

This is one of those vegan desserts that is happily enjoyed by vegans, vegetarians, and omnivores alike.

There is a printable version of this recipe below, followed by more detailed information.

This vegan cheesecake is simple to make and a pleasure to eat!

Ideally, the cheesecake should chill overnight before serving, though a few hours is sufficient. If you don't have a lemon handy, then a teaspoon of lemon juice is an acceptable substitute.

  • Prep time: 15 min
  • Cook time: 45 min
  • Ready in: 1 hour
  • Yields: 8-10

Ingredients

  • (2) 8-oz containers of vegan cream cheese -- such as Tofutti Better Than Cream Cheese
  • 1 cup of sugar or other sweetener
  • Juice from one lemon
  • 1 tsp vanilla
  • Prepared pie crust
  • Fruit for topping -- if desired

Instructions

  1. Preheat the oven to 350F.
  2. Place vegan cream cheese, sugar, lemon juice, and vanilla into a food processor.
  3. Run the food processor until all the ingredients are smooth and creamy, about a minute.
  4. Pour the ingredients into the prepared pie crust.
  5. Place in the oven and bake for an hour at 350F.
  6. Remove the cheesecake from the oven. The cheesecake will still be pretty loose.
  7. Chill in the refrigerator for several hours or, preferably, overnight.
  8. Top with fruit, if desired.
  9. Enjoy!
Cast your vote for Easy Vegan Cheesecake

WARNING:

When the cheesecake comes out of the oven, it will look pretty awful, like there was a massive cheesecake failure!

But fear not -- the cheesecake will firm up after spending a few hours in the refrigerator!

Easy Vegan Cheesecake Ingredients
Easy Vegan Cheesecake Ingredients

Prepare the Filling

The four filling ingredients get whizzed around in a food processor. Make sure it's absolutely smooth and creamy.

I usually run the food processor for a good 30 seconds, then scrape down the sides and run it for another 20 or 30 seconds.

The recipe calls for the juice of one lemon. Using one teaspoon of lemon juice instead will work just fine, though fresh lemon juice is preferable. (As you can see, I had to use lemon juice to make this particular cheesecake.)

Cheesecake before baking
Cheesecake before baking

Pour the Filling into a Pie Crust

I almost always use a ready-made pie crust, since I can't seem to find time to make one from scratch.

This particular cheesecake is a chocolate-swirl, which is why it looks swirly. (I gently mixed 1/2 cup of melted chocolate chips into the filling.)

The consistency of the filling will be pretty loose when you pour it into the pie crust.

Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More
Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More

Vegan baking has come such a long way in the last 20 years! Here's a cookbook that specializes in vegan pies, and it's by two authors who have never led me wrong in vegan cooking!

 
This cheesecake is fresh from the oven
This cheesecake is fresh from the oven

The Baked Cheesecake

After an hour in the oven, the vegan cheesecake is ready to come out.

Be prepared for a terrible sight. It will look loose and bubbly and generally like a massive failure. Trust me, though, it will firm up after several hours in the refrigerator! (Allow it to cool a bit first before placing it the refrigerator.)

This photo doesn't do it justice -- the cheesecake is bubbling and cracked and gooey. But time heals all wounds, and the cheesecake will settle down and look abundantly edible after being properly chilled.

I topped this cheesecake with chocolate chips, but fruit is always a good choice for topping a cheesecake!
I topped this cheesecake with chocolate chips, but fruit is always a good choice for topping a cheesecake!

Add Toppings and Serve

Although it is delicious as is, the Easy Vegan Cheesecake is even more amazing when topped with fresh fruit.

Try whole or sliced blueberries, raspberries, strawberries, bananas, and/or any other fruit you like.

The cheesecake pictured here is topped with chocolate chips -- YUM!!!

Vegan Cheesecake with Berries

Berries!
Berries!

Here's a cheesecake that I made with berries for the topping.

Delicious, yes, but the recipe didn't work quite as well this time because I used a different kind of vegan cream cheese. I had Trader Joe's version on-hand, which caused the batter to bubble over while the cheesecake was cooking. It still tasted fine, but my advice is to stick with Better Than Cream Cheese by Tofutti if possible!

Your Comments Are Appreciated

    0 of 8192 characters used
    Post Comment

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Although I'm not a vegan, this looks delicious enough to make. Voted up!

    • PaigSr profile image

      PaigSr 3 years ago from State of Confussion

      Not a vegan but I have yet to meet a cheesecake I haven't liked.

    • Valerie Bloom profile image
      Author

      Valerie Bloom 4 years ago from Pennsylvania, USA

      @LilyBird: Great idea!

    • LilyBird profile image

      LilyBird 4 years ago

      YUM! I may try this cheesecake without a crust so that it's gluten-free. It sounds really good. Thanks!

    • Valerie Bloom profile image
      Author

      Valerie Bloom 4 years ago from Pennsylvania, USA

      @BLemley: Thanks! Do give this recipe a try!

    • BLemley profile image

      Beverly Lemley 4 years ago from Raleigh, NC

      Umm ~ oh, my! I could just eat it now! Thanks, Vegival! SquidAngel Blessed! B : )

    • Valerie Bloom profile image
      Author

      Valerie Bloom 4 years ago from Pennsylvania, USA

      @anonymous: Thanks! There are a number of dishes that can be veganized for yummy, cruelty-free eating!

    • profile image

      anonymous 4 years ago

      I must admit that I had never considered cheesecake something you could make vegetarian style. Just didn't sound right, but once I read your recipe I saw that it is possible. Sounds yummy!

    • LynetteBell profile image

      LynetteBell 4 years ago from Christchurch, New Zealand

      Looks interesting to try:)

    • Valerie Bloom profile image
      Author

      Valerie Bloom 5 years ago from Pennsylvania, USA

      @Echo Phoenix: It is very difficult to not be able to include soy products in the diet. Even omnivores find this challenging, since there is a lot of soy in all kinds of processed foods. Are you able to eat wheat gluten? That is very healthy and high in protein. Nuts are excellent sources of protein and can be the base for various sauces when ground smooth. Quinoa has lots of protein in it as well. Good luck!

    • profile image

      Echo Phoenix 5 years ago

      looks good but I cannot eat it... part of the problem I have with becoming a vegan is that I cannot eat soy products which obviously limits me dramatically:( any suggestions for someone who cannot do tofu? nice lens though, I am always perusing the vegan recipes:)

    • profile image

      julieannbrady 5 years ago

      Cheesecake is at the top of my list ... I'll try most any and all recipes for it.