Vegan Classic Cheesecake Recipe

Name: Vegan Classic Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 18 sheets graham crackers (2 sleeves); 3 tablespoons sugar; 3 tablespoons vegan margarine; 1 1/2 pounds extra firm silken tofu, strained; 1 pound vegan cream cheese; 1 1/2 cups sugar; 1 tablespoon cornstarch; 1 tablespoon pure vanilla extract; 1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons); 1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange); 2 cups fresh raspberries

Servings: persons

Cooking spray
18 sheets graham crackers (2 sleeves)
3 tablespoons sugar
3 tablespoons vegan margarine
1 1/2 pounds extra firm silken tofu, strained
1 pound vegan cream cheese
1 1/2 cups sugar
1 tablespoon cornstarch
1 tablespoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons)
1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange)
2 cups fresh raspberries

1
Special equipment: a 9-inch springform pan
2
Position an oven rack in the center of the oven and preheat to 350 degrees F.
3
For the crust: Spray a 9-inch springform pan with cooking spray.
4
Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups).
5
Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand.
6
Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side.
7
Bake until golden brown, about 15 minutes.
8
Cool completely on a rack.
9
For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes.
10
Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more.
11
Pour onto the cooled crust.
12
Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour.
13
Turn off the oven and leave the cake in for 30 minutes more.
14
Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight.
15
About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel).
16
Remove the springform ring, top the cheesecake with fresh raspberries and serve.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray, 18 sheets graham crackers (2 sleeves), 3 tablespoons sugar, 3 tablespoons vegan margarine, and more.

Yes, Vegan Classic Cheesecake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegan Classic Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions