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Incredible Vegan Cheesecake

This incredible vegan cheesecake is a must try for cheesecake lovers. A perfectly, simple vegan vanilla cheesecake is full of flavor, creamy texture, and a great base for any toppings.
Course Dessert
Cuisine American
Keyword vegan dessert
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 9 hours
Total Time 10 hours 20 minutes
Servings 16 slices
Calories 349kcal
Author LarishaBernard


For the Crust

  • 7 oz (198g) vegan graham crackers (or hard cookies like vanilla wafers or digestive biscuits)
  • 2 tbsp vegan cane sugar
  • 1/8 tsp salt
  • 1/8 tsp nutmeg (optional)
  • 5 tbsp unsalted vegan butter, melted

For the Cheesecake Batter

  • 32 oz vegan cream cheese, at room temperature
  • 1 1/2 cups vegan cane sugar
  • 1/8 tsp salt
  • 1/2 cup vegan sour cream (*see post for substitutions)
  • 1/3 cup cornstarch
  • 1 vanilla bean (or 1 tsp vanilla powder, or 2 tsp extract)
  • 1/4 cup oat flour, Recommended but Optional (*see post for substitutions)
  • 3 tbsp lemon juice* (omit if using sour cream but add if using a substitution)
  • 1 quart boiling water


  • Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.

For the Crust

  • In a food processor, combine the graham crackers, sugar, salt, and nutmeg (if using). Pulse together until fine crumbs. And melted vegan butter. Pulse to combine until the texture is similar too wet sand.
  • Pour into prepared pan and press the graham cracker crumbs into the prepared pan, using a measuring cup or the bottom of a glass to compact in an even layer.
  • Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.

For the Batter

  • In a large bowl, using a hand or stand mixer, combine the vegan cream cheese, sugar and the salt. Blend until well-combined and fluffy, about 3 - 5 minutes. No lumps should remain.
  • Add the vegan sour cream, sift in the cornstarch and beat to incorporate for about 1 minute or until cornstarch is dissolved.
  • Sift in your flour (if using), scrape out and add your vanilla bean and mix again to combine.
  • Pour the cream cheese mixture into cooled crust and wrap the outside of the springform pan tightly with foil. Place the pan in a large baking dish (or roasting dish).
  • Place the dish in the oven and fill the dish with 1 inch (2 cm) of boiling water. Close oven door and let bake for 60-80 mins*.
  • Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
  • Remove from oven and let it rest for 2-3 hours until it gets to room temperature. Then cover and place in refrigerator overnight (minimum 6 hours).


*If this is your first time making this recipe, we recommend checking at the 50 min mark. You want some wiggle, but not a lot.  If just slightly wiggly, cook for another 10 minutes.  If very wiggly, cook for the full 80 minutes. Depending on the vegan cream cheese used, the oil based ones may need the full 80 minutes.  Do not check more than once as each time you open the oven, you decrease the oven temperature which will affect the house resting time inside the oven. 
**We highly recommend reading through the post before making this recipe for best results. 


Serving: 1slice | Calories: 349kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 402mg | Potassium: 39mg | Fiber: 4g | Sugar: 25g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg