I didn’t grow up celebrating Shavuot, but I did grow up loving cheesecake. Maybe it was inevitable, having spent 12 years of my childhood in New York or having a dad who spent nearly his entire life there. New York Cheesecake is kind of a thing. Whether it was going to New York diners with my grandparents or celebrating birthdays at the Cheesecake Factory after moving to North Carolina, cheesecake was a part of the way my family got together and celebrated.
So, when I went vegan, I wasn’t sure I’d be able to enjoy cheesecake in the same way. My dad and I made cheesecake together growing up – would I be able to do that again? Would my family even like a vegan cheesecake?
One of the greatest joys I’ve found in going vegan has been all of the doors that have opened for me because of it, especially considering all of the doors I thought were going to close. Not only did I gain a pathway to a passion of creating recipes my family would love, but I also became inspired to explore my Jewish culture and religion in new ways. My veganism supports both of those things, and I hope it can support the important things in your life too. Maybe this recipe can help.
The balance of Tofutti Cream Cheese and coconut milk in this recipe makes for an uber creamy cheesecake with a lightly sweet flavor that will pair really well with tons of different toppings. You could try fruit, sauces (fruity, chocolately, caramely, etc.), whipped cream – and much more!
If you’d like to have your cheesecake sit on it’s own out of the pan like mine is, you’ll need a springform pan. Place a circle of parchment paper in the bottom of the pan before baking and gentle slide it out from underneath the cheesecake as you slide it onto the tray or stand you want it to live on when it’s done.
When you’re baking this cheesecake, it will puff up quite a bit in the oven, but it will settle when it cools on the counter and in your fridge. If you have any problems with cracks, you can seal them by heating a butter knife with hot water and (while it’s slightly wet), gently smoothing over the crack. You can also cover cracks with toppings like whipped cream or chocolate fudge!
I would love the hear how this recipe turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Creamiest Vegan Shavuot Cheesecake
Equipment
- springform pan (optional)*
- hand mixer or stand mixer
- food processor or blender (optional, but helpful)
Ingredients
Graham Cracker Crust
- 15-20 graham cracker sheets**
- 1½ tbsp brown sugar
- 8 tbsp vegan butter melted
Cheesecake Filling
- 3 8oz tubs vegan cream cheese, room temperature*** (I used Tofutti brand)
- 12 oz canned coconut milk
- 4 tbsp powdered sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 5 tbsp maple syrup
Instructions
- Preheat the oven to 350°F. If using a springform pan, cut out a circle of parchment paper a little bigger than the base of the pan and let it hang out of the pan when the side piece is in place.
- Add the graham crackers and brown sugar to a food processor or blender and pulse until crumbly. Slowly, add the melted butter to the food processor and continue pulsing. After adding about ¾ of the butter, check to see if the the mixture stays mostly together when squeezed in your hand. If it immediately falls apart when poked gently, add more of the butter. Continue adding butter until you can poke it gently and have it stay mostly together or until you reach the full amount of butter.
- Alternatively, if you don't want to use a food processor, you can grind the graham crackers until crumbly (it will just take much longer) then mix with the brown sugar. Follow the same process above with the butter, being sure to mix well each time the butter is added.
- Pour the graham cracker mixture into your pan and smooth and gently press onto the bottom and up the sides of the pan until packed closely. Set aside.
- Spoon the cream cheese into a bowl or into your stand mixer. Whip until creamy and smooth for approximately 1 minute. If using a stand mixer, use the whisk attachment, About halfway through, scrape down the sides and bottom to ensure all the cream cheese gets whipped.
- Use a sifter to add the powered sugar and cornstarch to the bowl. Add the rest of the ingredients. Mix until incorporated, scraping down the sides. This should take around 2-3 minutes to mix.
- Pour the mixture over the graham cracker crust and use a spoon to smooth the top if needed.
- Place in the oven on the second rack from the top and bake for 50-60 minutes. The cheesecake will be pretty jiggly and puffed up, but will settle as it cools.
- Let sit out for about an hour to an hour and a half on your countertop, then place in the fridge and let cool completely (6-8 hours).
- After your cheesecake is completely cooled, serve with your favorite toppings!
Notes
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