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