Creamiest Vegan Shavuot Cheesecake
This vegan cheesecake is smooth and creamy - the perfect dessert that you can top with fruit, sauces, and more!
Servings: 16 slices
Calories: 396kcal
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
*I recommend using a springform pan if you'd like to be able to remove your cheesecake from the pan and have it sit on it's own. If you don't mind leaving it in the pan, you can also use a pie pan.
**Nabisco is the brand I used - the only brand I could find that makes vegan graham crackers (did not include honey). You can use 15-20 sheets depending on how high up the pan you'd like your crust to go.
***Letting your cream cheese sit out and warm to room temperature is important for the whipping process.