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Vegan Cheesecake

Chastiti Johnson
Top 8 and dairy-free recipe to classic New York cheesecake
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American, Greek
Servings 4 people

Equipment

  • Springform Pan
  • Whisk
  • Rectangular Pan
  • Aluminum Foil
  • Parchment Paper
  • Measuring Cups & Spoons

Ingredients
  

  • 32 oz Vegan Cream Cheese
  • 1½ cup Gram Crackers or 8 Squares
  • ¼ cup Vegan Butter melted
  • 6 tbsp Dairy-Free Creamer
  • 3 tsp Vanilla Extract
  • ⅛ cup Lemon Juice
  • 1½ cup Granulated Sugar
  • ¼ cup Arrowroot Starch or 4 tbsp

Raspberry Sauce Topping

  • 1 cup Frozen Raspberries
  • 1 cup Granulated Sugar
  • 1 cup Water
  • 1 tbsp Lemon Juice
  • 2 tbsp Arrowroot Starch

Instructions
 

  • In a food processor, combine gram crackers, melted butter, and about ½ cup of sugar, pulse until fully crumbled
  • Add crumbled gram cracker mixture to a buttered springform pan lined with parchment paper and form cheesecake crust
  • Preheat oven to 350°
  • Begin whisking vegan cream cheese until smooth, then incorporate sugar, starch, creamer, vanilla, and lemon juice
  • Once the cheesecake filling is fully combined begin to layer filling over gram cracker crust in your springform pan
  • Cover the bottom of the springform pan with aluminum foil and place the cheesecake into your rectangular pan filled with about 1-inch of water
  • Bake cheesecake for 1hr without opening allow cheesecake to cool without opening your oven for 1hr, cheesecake will have a jiggle
  • Slowly opening your oven, remove springform from the water basin and refrigerate the cheesecake for 4hrs or overnight
  • While cheesecake is cooling, begin to prepare raspberry fruit topping and stow away sauce until room temperature
  • Once cheesecake is firm remove it from the refrigerator and serve with raspberry sauce topping
Keyword Cheesecake, Vegan Cheesecake