Vegan Cheesecake (No tofu or nuts!)
Indulge in the delightful experience of a Vegan Cheesecake (No tofu or nuts!) that is perfect for any occasion. This luscious dessert captures the essence of traditional cheesecake with its rich and creamy texture, all while being completely plant-based. Made without tofu or nuts, this cheesecake is not only delicious but also incredibly simple to prepare, allowing you to impress your guests or treat yourself anytime. Customize it with your favorite toppings, from fresh fruits to decadent sauces, and enjoy a sweet slice of joy with every bite.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Plant-Based
Ingredients
Scale
- 1 8-inch pie crust (homemade or store-bought)
- 16 oz vegan cream cheese (room temperature)
- 2/3 cup sugar
- 2 tablespoons cornstarch (or tapioca starch)
- 3 tablespoons milk of choice (e.g., almond milk)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and prepare the pie crust in an 8-inch pan.
- In a large mixing bowl, beat the softened vegan cream cheese and sugar on low until smooth.
- Gradually mix in cornstarch, milk, lemon juice, and vanilla extract until well combined.
- Increase mixer speed to high and beat until creamy.
- Pour the filling into the prepared crust and bake for about 40-45 minutes.
- Allow the cheesecake to cool completely before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg