This Vegan Cheesecake is rich, creamy, and completely dairy-free, making it the perfect dessert for any occasion. With a simple ingredient list and easy preparation, you can enjoy a delicious cheesecake without the use of nuts or tofu!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or gluten-free alternative)
• ⅓ cup granulated sugar
• ⅓ cup vegan butter, melted
• ½ teaspoon cinnamon (optional)

For the Filling:

• 16 oz (450g) vegan cream cheese (such as Tofutti or Kite Hill)
• ⅔ cup granulated sugar
• 2 tablespoons cornstarch (or arrowroot starch)
• 3 tablespoons non-dairy milk (such as almond or oat milk)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:
   • In a mixing bowl, combine graham cracker crumbs, sugar, melted vegan butter, and cinnamon. Mix until well combined.
   • Press the mixture firmly into the bottom of an 8-inch pie pan or springform pan to form an even layer. Refrigerate while preparing the filling.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Make the Filling:
   • In a large mixing bowl, beat the softened vegan cream cheese with sugar until smooth and creamy.
   • Add in the cornstarch, non-dairy milk, lemon juice, and vanilla extract. Mix until fully combined and smooth. Be sure to scrape down the sides of the bowl to ensure everything is mixed well.
4. Assemble:
   • Pour the cheesecake filling into the prepared crust and spread it evenly with a spatula.
5. Bake: Bake in the preheated oven for 40–45 minutes, or until the edges are set and the center is slightly jiggly.
6. Cool: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 10 minutes to cool gradually. Then, remove from the oven and let it cool completely at room temperature.
7. Chill: Refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
8. Serve: Once chilled, slice and serve your Vegan Cheesecake plain or topped with fresh fruit, chocolate sauce, or your favorite vegan whipped cream.

Tips for Success

• Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
• Customization: Feel free to add flavors like cocoa powder for a chocolate version or fruit purees for different fruit-flavored cheesecakes.
• Gluten-Free Option: Use gluten-free graham crackers or a nut-based crust instead.

This Vegan Cheesecake is sure to impress everyone at your gathering with its rich flavor and creamy texture! Enjoy your delicious creation!