Best 11 Vegan Cheesecake Recipes

VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
• Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
• Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

VEGAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE (VEGAN VERSION)

Steps:

• To make the crust, grease a pie pan.
• In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
• For the Cheescake.
• Preheat the oven to 180°C
• Drain the tofu and put it and the cream cheese into your food processor. Blend until smooth.
• Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate, peanut butter and crust) and process until completely smooth, about 3 more minutes.
• Melt the chocolate in a microwave safe container to a point that it is soft enough to blend with the other ingredients (be careful, it's easy to burn chocolate in the microwave). You can also melt it on the stove in a double boiler.
• Pour half of your blended cream mixture into a seperate bowl and then fold in the chocolate until it is fully incorporated. Pour the chocolate mixture into the pie crust.
• Add the peanut butter to your remaining cream mixture and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.
• Swirl the peanut butter mixture into the pie crust on top of the chocolate mixture layer and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
• Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).

PUMPKIN CHEESECAKE - VEGAN

Steps:

• Preheat the oven to 350 degrees.
• Lightly oil an 8-inch springform pan or coat with nonstick spray.
• Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
• Press the crumbs evenly against the bottom and side of the pan and set aside.
• Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
• Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
• Spread the filling evenly into the prepared crust.
• Bake for 45 minutes, or until firm.
• Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
• Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.

VEGAN PUMPKIN TOFU CHEESECAKE

Steps:

• Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45 to 50 minutes. Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.

VEGAN COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, soak cashews in boiling water for 1-2 hours.
• Prepare the bottom of a 9-inch (23 cm) springform cake pan with parchment paper.
• In the bowl of a food processor, blend 20 cookies for 30 seconds, then pour in coconut oil and continue blending until the mixture resembles coarse crumbs.
• Press the crumbs into the bottom of the cake pan to form an even layer.
• Freeze for 1 hour, or until the filling is prepared and ready.
• Scrape the filling from 10 sandwich cookies and reserve both the filling and cookies.
• Drain cashews and add to the bowl of a food processor. Blend until nuts start to ball up and stick together, approximately 30 seconds to 1 minute.
• Add coconut cream and cookie cream filling to the cashews and blend until fully incorporated, then add lemon juice and continue to blend until smooth. It will resemble slightly coarser hummus.
• Once smooth, crumble in half of the reserved scraped cookies and pulse until incorporated, but not crushed.
• Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped cookies on top, then smooth out remaining filling over it. Decorate as desired.
• Freeze for at least 1 hour before serving.
• Enjoy!

VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
• Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
• Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
• Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
• Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
• Using a spatula, spread the filling over the crust in an even layer.
• Bake for 20-25 minutes, until the cheesecake is set.
• Refrigerate uncovered for at least 4 hours, or overnight.
• Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
• Enjoy!

VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)

Steps:

• Mix together all the ingredients in a medium bowl.
• Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.

VEGAN MOCHA CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Melt the chocolate in the top part of a double boiler.
• Meanwhile, in a large mixing bowl, beat together the cream cheese and the sugar until light.
• Add 1 cup of the tofu, beating thoroughly after each.
• Blend 1/2 cup tofu and the soy milk.
• Add to cheese, sugar and tofu mixture.
• Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.
• Mix to blend ingredients thoroughly.
• Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.
• Cool in the oven with the door cracked open, then cool to room temperature.
• Chill.

VEGAN CHEESECAKE

Steps:

• Preheat oven to 350F.
• Mix cream cheese up in blender/food processor til softening occurs.
• Add the sugar, lemon juice, salt, water and tofu.
• Blend until it seems thouroughly processed.
• Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
• Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
• Spin it around a bit to even out the wrinkles on the top.
• Don't know if that matters but works for me.
• Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
• Cool to room temp and refrigerate.
• Can decorate with your choice of berries, whipped cream or whatever you like.
• WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
• 6 to 8 points per serving.

OVEN ROASTED BANANA RUM CHEESECAKE TOP....VEGAN RECIPE - (4.6/5)

Steps:

• Make the oven-roasted bananas Preheat the oven to 325°F. Place the unpeeled bananas on a roasting pan and roast in the center of the oven for 15 to 20 minutes, until the bananas are soft, the skins are dark brown, and some juice is seeping out. Let the bananas cool to room temperature in the pan in their skins. Set aside. Increase the oven temperature to 400°F. Make the maple rum sauce In a small saucepan, combine the maple syrup, Earth Balance, and salt to taste and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce has thickened slightly, about 10 minutes. Remove from the heat and add the rum, stirring well; be careful, as the sauce will bubble up a bit. Let cool for a few minutes, then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. The sauce can be rewarmed by putting the bottle in a pan of hot water off the heat. Make the spiced pecan crust Combine all the crust ingredients in a bowl and stir until well incorporated. Press the crust into a 9-inch springform pan and put in the freezer for 5 minutes. Bake in the center of the oven for 8 to 10 minutes, until the crust looks a little dry and the edges are light golden. Remove to a wire rack to cool completely. Make the filling Peel the roasted bananas and remove any obvious strings. In a food processor, puree the bananas until very smooth. Add the remaining ingredients and pulse until smooth, scraping the sides of the bowl periodically; do not overprocess, or the cream cheese will separate and curdle. Pour the filling into the crust and bake on the center rack of the oven for 10 minutes. Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, until the top is the color of light brown sugar and the center of the cheesecake is set but still jiggles slightly; a toothpick inserted into the center should come out clean. Let the cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight. To serve Rewarm the sauce in a pan of hot water. Use an offset spatula or a thin knife to loosen the edges of the cheesecake, remove the sides of the pan, and cut the cake into slices. Serve with the warm sauce and toasted pecans.