Home
Recipes
Vegan cheesecake

One whole vegan cheesecake topped with summer berries

Vegan cheesecake

Name: Vegan cheesecake
Prep time: 15 min
Total time: 15 min
Yield: Serves 8-10
Ingredients: 100g coconut oil melted, plus extra for the tin; 300g digestive biscuits (check the label to ensure they are vegan); 800g vegan soft cheese; 175g soft light brown sugar; 100g (about 4 tbsp) vanilla yogurt alternative; 1 tsp vanilla paste; 40g (about 2 tbsp) coconut cream; 1 tbsp cornflour

Linzi Pucino

Save recipe

Serves 8-10

Easy

Prep: 15 mins

plus chilling

A star rating of 4 out of 5.5 ratingsRate

loading...

Enjoy a plant-based pud using vegan 'cheese' and coconut cream. This no-bake dessert is full of rich vanilla flavour and works well with seasonal fruit

Dairy-free

Egg-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy vegan chocolate cake

A star rating of 4.2 out of 5.140 ratings

‘Cheesy’ vegan scones

A star rating of 4.2 out of 5.15 ratings

Vegan apple cake

A star rating of 4.2 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

100g coconut oil

melted, plus extra for the tin
300g digestive biscuits

(check the label to ensure they are vegan)
800g vegan soft cheese
175g soft light brown sugar
100g (about 4 tbsp) vanilla yogurt alternative
1 tsp vanilla paste
40g (about 2 tbsp) coconut cream
1 tbsp cornflour

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (10)

kcal519
fat36g
saturates29g
carbs45g
sugars23g
fibre1g
protein3g
salt1.42g

Method

step 1

Oil the sides and line the bottom of a 23cm loose-bottom tin. Whizz the biscuits in a food processor until you have a fine crumb, then mix with the 100g melted coconut oil. Press into the prepared tin using the back of a spoon, then chill in the fridge while you make the filling.
step 2

Put the vegan soft cheese into a large bowl and use an electric hand mixer to whisk with the sugar until smooth. Combine the yogurt alternative with the vanilla paste, coconut cream and cornflour in a small bowl. Pour this into the vegan cheese mix and whisk again until smooth.
step 3

Spread the mix over the base and use a spatula to smooth. Chill in the fridge for 6 hrs until set. Will keep in the fridge for up to three days.
step 4

Run a butter knife under the hot tap, then use this to loosen the cheesecake from the sides of the tin. Slice to serve alongside your favourite berries or other seasonal fruit.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now