Classic dairy-free cheesecake

Name: Classic dairy-free cheesecake
Prep time: 1 hour 30 minutes (plus 2 hours to cool and at least 8 hours to chill)
Yield: 12
Ingredients: 1.5 cups vegan cookie crumbs (about one 8-ounce box), such as cinnamon sugar cookies or vegan graham crackers; 5 to 6 tablespoons vegan butter, melted, plus more for greasing; 2 tablespoons sugar; pinch of salt; 3 (8-ounce) packages vegan cream cheese, at room temperature; 1 cup sugar; 0.5 cup vegan sour cream, at room temperature; 0.25 cup cornstarch; 2 tablespoons lemon juice; 1 tablespoon vanilla extract; 0.25 teaspoon salt; fresh berries, such as strawberries, raspberries, and blueberries

Smooth, rich, and just a little tangy, this classic dairy-free cheesecake tastes just like the one you remember. It’s completely vegan and sits on a buttery cookie crust that holds every slice together.

The filling comes together in a blender in seconds, with vegan cream cheese, a little vegan sour cream for tang, and a touch of lemon and vanilla. A gentle bake and a slow cool in the oven keep it from cracking, and an overnight chill turns it dense and creamy. The result is a cheesecake that slices cleanly and tastes like it came from a bakery.

Serve it plain, or pile fresh berries on top for a showstopping finish. Since it needs to chill overnight anyway, it’s an easy dessert to make a day ahead for holidays, birthdays, and special occasions.

Preparation Time: 1 hour 30 minutes (plus 2 hours to cool and at least 8 hours to chill)

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Ingredients

SERVINGS:

Calories: 360 Protein: 2 g

Crust

1.5 cups vegan cookie crumbs (about one 8-ounce box), such as cinnamon sugar cookies or vegan graham crackers
5 to 6 tablespoons vegan butter, melted, plus more for greasing
2 tablespoons sugar
pinch of salt

Filling

3 (8-ounce) packages vegan cream cheese, at room temperature
1 cup sugar
0.5 cup vegan sour cream, at room temperature
0.25 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
0.25 teaspoon salt

For serving (optional)

fresh berries, such as strawberries, raspberries, and blueberries

Preparation

Prep the pan. Preheat the oven to 350°F. Grease the bottom and sides of an 8-inch metal springform pan with vegan butter. Line the bottom with parchment paper and the sides with a strip of parchment that rises about 1 inch above the rim. Wrap the outside of the pan with foil to catch any drips.
Make the crust. In a food processor, grind the cookies into fine crumbs. Add 5 tablespoons of the melted vegan butter, the sugar, and the salt, and pulse until the mixture looks like wet sand. Press firmly into the bottom of the pan. If it looks dry, drizzle the remaining tablespoon of butter over the top.
Bake the crust. Bake for 10 minutes, then let cool while you make the filling. Keep the oven at 350°F.
Make the filling. Add the vegan cream cheese, sugar, sour cream, cornstarch, lemon juice, vanilla, and salt to a blender. Blend for 10 to 30 seconds, just until smooth and creamy. Don’t blend longer than 40 seconds, since extra blending adds air.
Bake the cheesecake. Place a baking dish with about 1 inch of hot water on the lowest oven rack. Pour the filling over the crust, smooth the top, and gently tap the pan on the counter to release any air bubbles. Bake on the middle rack for about 1 hour, until the edges are set and lightly golden and the center still jiggles slightly.
Cool slowly. Turn off the oven and leave the cheesecake inside for 1 hour, cracking the door open or opening it briefly a few times so it cools gradually. Then let it cool on the counter, without moving it, for 1 more hour.
Chill. Cover and refrigerate for at least 8 hours or overnight, until firm.
Serve. Run a knife around the edge, remove the ring, and slice. Top with fresh berries, if desired.

A vegan cheesecake topped with fresh berries on a white marble cake stand, with one slice cut out and served on a pink plate next to a latte.

Tips

Choose the right cream cheese: Not every vegan cream cheese bakes well. Some turn oily or never set, so choose one that’s made for baking, like Tofutti or Kite Hill, and skip whipped cream cheese.
Start with room-temperature ingredients: Let the cream cheese and sour cream sit out before you start. Cold cream cheese makes a lumpy filling.
Press the crust firmly: Pack the crumbs down with the bottom of a measuring cup, so the crust holds together when you slice.
Blend just until smooth: A few seconds is all it takes. Blending too long adds air bubbles that can make the cheesecake puff up and crack.
Use a metal springform pan: Glass and ceramic hold more heat, so the edges can overbake and crack.
Bake with a little steam: The dish of hot water on the rack below keeps the oven moist, so the cheesecake bakes gently and evenly.
Keep the oven door closed: A sudden rush of cool air while it bakes can cause cracks.
Trust the wobble: When it comes out of the oven, the center should still jiggle slightly, like set pudding. Don’t bake it longer. The slow cool in the oven, the rest on the counter, and the long chill are what set the filling.
Be patient with the chill: It needs at least 8 hours in the refrigerator, and it’s even creamier and slices more cleanly after a full day.
Use a warm knife: Dip a sharp knife in hot water and wipe it dry between slices for clean cuts.
Don’t worry about a small crack: Cracks usually come from blending too long, baking too long, or cooling too quickly. A handful of berries on top covers them beautifully.
Switch up the toppings: Fresh berries are a classic, but cherry or strawberry sauce, or a drizzle of melted dairy-free chocolate, are delicious too.
Make ahead: This cheesecake is perfect for making a day ahead, since it needs to chill overnight anyway.
Storage: Cover and refrigerate for up to 3 to 4 days.
Freezing: Wrap individual slices well and freeze for up to 2 months. Thaw in the refrigerator overnight.