Ingredients

For the crust

  • 1 1/2 cups vegan graham cracker crumbs*
  • 5 tablespoons melted vegan butter or coconut oil
  • 1/4 cup granulated sugar

For the filling

  • 32 ounces (4 8-ounce packages) Tofutti vegan cream cheese See notes, do NOT use Trader Joe’s!
  • (1) 13.5 ounce can coconut cream
  • 1 1/4 cups granulated sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons lemon juice, from about 2 small lemons

Optional fresh strawberry sauce

  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest, from 1 small lemon

Instructions

  • Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

For the crust

  • In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.

For the filling

  • In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
  • Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
  • Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.

To bake

  • Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.
  • Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.

Optional fresh strawberry sauce

  • In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.
  • Storing: Leftover cheesecake will keep for up to 7 days in the refrigerator. It can also be frozen.

Notes

  1. Graham Crackers – Most graham crackers have honey, but Nabisco brand is vegan if you can find it or order it online. If not, you can also use vegan gingersnap cookies, Oreos or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
  2. Cream Cheese – I prefer Tofutti brand vegan cream cheese here, it’s the only brand I’ve had consistent results with. Trader Joe’s brand no longer works either, as they changed the formula. I would not recommend Daiya brand as it doesn’t turn out well for some reason. Violife also does NOT work here, so don’t try it! Some people have reported success with Kite Hill brand.
  3. If you can not find canned coconut cream, you can use 1 can of full fat coconut milk, just don’t use the light coconut milk. Plant based yogurt also works pretty well for a coconut free option.
  4. If you don’t have a springform pan, or want a smaller cheesecake, you can cut the cheesecake filling ingredients in half and use a regular 9-inch pie pan instead. It will still need about 40 minutes to bake.
  5. Additional toppings/flavors: Vegan Caramel Sauce, Vegan Chocolate Ganache or Vegan Whipped Cream.

Nutrition

Serving: 1serving | Calories: 551kcal | Carbohydrates: 51g | Protein: 7g | Fat: 40g | Saturated Fat: 22g | Sodium: 364mg | Potassium: 154mg | Fiber: 6g | Sugar: 35g | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg