Name: Vegan Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: For the crust -; 1 1/2 cups graham cracker crumbs, about 10 whole crackers -; 1/3 cup vegan butter, melted -; 2 tablespoons sugar -; 1/2 teaspoon cinnamon -; 1/4 teaspoon salt -; For the filling -; 2 (8-ounce) packages Tofutti cream cheese, room temperature -; 1 cup coconut cream -; 2/3 cup granulated sugar -; 2 tablespoons cornstarch -; 2 tablespoons coconut oil, melted -; 1 tablespoon lemon juice -; 1 teaspoon vanilla extract -; Optional toppings -; Fresh fruit, like raspberries or strawberries -; Berry jam -; Coconut whipped cream -; Powdered sugar -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Cheesecake

1. For the crust -

2. 1 1/2 cups graham cracker crumbs, about 10 whole crackers -

3. 1/3 cup vegan butter, melted -

4. 2 tablespoons sugar -

5. 1/2 teaspoon cinnamon -

6. 1/4 teaspoon salt -

7. For the filling -

8. 2 (8-ounce) packages Tofutti cream cheese, room temperature -

9. 1 cup coconut cream -

10. 2/3 cup granulated sugar -

11. 2 tablespoons cornstarch -

12. 2 tablespoons coconut oil, melted -

13. 1 tablespoon lemon juice -

14. 1 teaspoon vanilla extract -

15. Optional toppings -

16. Fresh fruit, like raspberries or strawberries -

17. Berry jam -

18. Coconut whipped cream -

19. Powdered sugar -

How to cook deliciously - Vegan Cheesecake

1. Stage

Preheat the oven and prepare the pan: Preheat the oven to 350°F. Lightly grease the sides of a 9 or 10-inch springform pan using vegan butter or oil. Cut out a circular piece of parchment paper to line the bottom.

2. Stage

Prepare the crust: Add the graham cracker crumbs, melted vegan butter, sugar, cinnamon, and salt to a medium bowl. Mix until fully combined. Firmly press the crust evenly into the bottom of the springform pan, allowing an edge about an inch high to form on the sides.

3. Stage

Make the filling: Add the softened cream cheese to a large bowl. Using an electric mixer, beat the cream cheese until smooth, 30 seconds to 1 minute. Add the coconut cream and sugar and beat together until well combined. Add the cornstarch, melted coconut oil, lemon juice, and vanilla. Beat until the mixture is smooth and creamy, scraping down the sides partway through, about 1 minute.

4. Stage

Bake the cheesecake: Pour the filling into the prepared crust. Tap the pan gently a few times on the counter to help remove any air bubbles. Bake until the cheesecake is slightly loose in the center and starting to brown around the edges, 45 to 55 minutes (depending on the size of your pan). Note that the cheesecake will set up quite a bit in the fridge. Let cool on a cooling rack for 20 minutes and then transfer to the fridge for at least 5 hours, preferably overnight.

5. Stage

Serve: Run a knife around the edge of the cheesecake and remove the sides of the springform pan. Top with coconut cream and fresh fruit or jam, if desired. Serve. Store in the fridge for up to 5 days covered in plastic wrap or in an airtight container. Love the recipe? Leave us stars and a comment below!