Description
For anyone exploring vegan baking, finding a recipe that mimics the rich texture and flavor of traditional cheesecake can be a challenge, especially if you’re avoiding common ingredients like tofu and nuts. This Vegan Cheesecake recipe promises a creamy, decadent dessert without any nuts or tofu, using commonly available ingredients to create a dessert that’s sure to impress vegans and non-vegans alike.
Ingredients
1 8-inch pie crust (Homemade or store-bought) See notes
16 oz vegan cream cheese, room temperature See notes
2/3 cup sugar See notes
2 tablespoon cornstarch (can use tapioca starch or arrowroot starch)
3 tablespoon milk of choice (I used almond milk)
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions
Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180°C (350°F).
In a large mixing bowl, add your softened vegan cream cheese and sugar. Beat on low until smooth and creamy.
While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating until smooth.
Transfer the cheesecake mixture into the prepared pie crust. Spread it evenly.
Bake the cheesecake for 40-45 minutes.
Remove from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
- Prep Time: 10 min
- Cook Time: 45 min