Vegan Cream Cheese Cheesecake Recipe

vegan cream cheese

🥗Healthier: silken tofu

💰Cheaper: cashew cream

Silken tofu provides a creamy texture with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and neutral in flavor.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is typically more affordable than other plant milks.

Preheat the oven to 325°F (163°C).

Prepare a food processor for the crust ingredients.

Add 3/4 cup gluten-free oats, 3/4 cup raw almonds, 3 tablespoons sugar, and 1/4 teaspoon salt to the food processor.

Pulse on low until a fine meal is achieved.

Melt 5 tablespoons of coconut oil and add about 4 tablespoons to the mixture.

Pulse again until a dough-like consistency is achieved, adding more coconut oil if necessary.

Press the crust mixture into a pie plate, making sure to press it up the sides.

Bake the crust in the preheated oven for 20 minutes.

Let the cheesecake crust cool on the counter while preparing the filling.

In a mixing bowl, scrape out the entire tub of dairy-free cream cheese.

Add 3 tablespoons of icing sugar and 1/2 teaspoon of lemon extract to the cream cheese.

Mix until smooth, scraping down the sides as needed.

Once the crust is cooled, pour the cream cheese filling over the crust.

Top the cheesecake with strawberry preserves or your favorite topping.

Refrigerate the cheesecake for several hours or overnight to chill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens