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Vegan vanilla cheesecake

Vegan vanilla cheesecake topped with berries and cherries

Vegan vanilla cheesecake

Name: Vegan vanilla cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 100g coconut oil melted, plus extra for the tin; 300g vegan digestive biscuits; 800g vegan soft cheese; 175g soft light brown sugar; 100g vegan vanilla yogurt alternative; 1 tsp vanilla bean paste; 1 tbsp cornflour; 100g mixed berries to serve

Linzi Pucino

Published: July 20, 2023 at 11:03 AM

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Serves 8 - 10

Easy

Prep: 15 mins

plus chilling

A star rating of 5 out of 5.1 ratingRate

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Make this quick and easy vanilla cheesecake to share with friends and family – they'll never know it's vegan

Dairy free

Vegan

Skip to ingredients

Alternatives

Complete the dish

Try this vegan cheesecake recipe, then check out our vegan chocolate cheesecake, vegan blueberry muffins, vegan chocolate mousse, vegan apple crumble and more vegan desserts.

How to make the perfect vegan cheesecake: cook's tips

You need to beat the vegan soft cheese thoroughly to achieve that classic creamy cheesecake consistency. An electric whisk works well for this.
Ensure the digestive biscuits are vegan or use any other vegan biscuits you prefer.

How to store vegan cheesecake: Keeps for up to three days in the fridge.

How to serve vegan cheesecake: With a spoonful of berry compote or seasonal fruits, or a drizzle of melted dark chocolate.

Can it be made in advance? Make up to two days ahead and chill.

Ingredients

Nutrition

100g coconut oil

melted, plus extra for the tin
300g vegan digestive biscuits
800g vegan soft cheese
175g soft light brown sugar
100g vegan vanilla yogurt alternative
1 tsp vanilla bean paste
1 tbsp cornflour
100g mixed berries

to serve

Nutrition: per serving

kcal509
fat35g
saturates27.8g
carbs45.2g
sugars23.8g
fibre1.4g
protein2.5g
salt1.4g

Method

step 1

Oil the sides of a 23cm loose-bottomed cake tin and line the base with baking paper. Whizz the biscuits in a food processor to fine crumbs, then mix with the melted coconut oil. Press the crumbs into the prepared tin using the back of a spoon, then chill while you make the filling.
step 2

Put the soft cheese in a large bowl and briefly whisk using an electric mixer to just loosen, then whisk in the sugar until smooth. Combine the yogurt, vanilla bean paste and cornflour in a small bowl, then pour this into the soft cheese mixture and whisk again to combine until smooth.
step 3

Pour the mixture over the chilled biscuit base and smooth the surface using a spatula. Chill for 6 hrs until set. Once set, run a cutlery knife that has been warmed under hot running water around the side of the cheesecake to loosen it from the tin. Top with the berries, then slice to serve.

Discover more vegan treats

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

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