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My First Ever Homemade Vegan Cheesecake

vegan cheesecake

I'm a huge fan of cheesecake; I love making it and I especially love eating it, more so if I have a nice glass of cold milk with me. With all of this in mind, I knew I wanted to make one this weekend, but with a slight twist! The twist being i'm visiting my friend soon and he's vegan, so I thought why not make something for us both to eat and a vegan cheesecake is the best of both worlds, since he also enjoys a slice or two. Having never made something vegan in my life, i'm going to have to use an online recipe, which will be linked below.

First off, I was a bit worried about the recipe stating cups, instead of grams, but Mother soon let me know we have a cups measuring tool, problem solved! So, the recipe i'm going off is this one here, so check their site for a full run down of what to do, but for this post i'm going to simplify it.


  • 1 ¼ cups vegan digestive biscuit crumbs (about 8 biscuits). The recipe suggests using Graham crackers, but I couldn't find any in my local supermarket.
  • 1 teaspoon cinnamon
  • 1/3 cup vegan butter or non-hydrogenated margarine, melted
  • 1 Tablespoon brown rice syrup
  • ¾ cup, + 1 Tablespoon sugar
  • ¾ cup plain non-dairy yogurt
  • ¼ cup all-purpose flour
  • 2 Tablespoons non-dairy milk
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 24 oz Tofutti (or similar brand) vegan cream cheese (3, 8oz containers)
  1. Break up the biscuits into small pieces and blend them with the cinnamon. Blend until fine crumbs. Add crumbs into mixing bowl.
  2. In a saucepan, whisk the Vegan Butter and rice syrup over a low heat until combined.
  3. Combine the Vegan Butter mixture and dry crumbs and mix until evenly saturated.
  4. Push crumbs into your cake tin/pan, making sure they're compressed as much as you can. The recipe suggests using the bottom of a clean, flat bottom drinking glass to press firmly into place to help the crumbs form together into the base. I would suggest a 9 inch removable bottom or spring form tin/pan for easy removal after bake.
  5. Preheat oven to 163C or gas mark 3. Mix together sugar, non-dairy yogurt, all-purpose flour, non-dairy milk, vanilla extract and salt in a suitably sized mixing bowl. I missed out the lemon juice because i'm not a huge fan of it. Set aside.
  6. In a separate bowl, beat initiation cream cheese until slightly fluffy. Mix in the sugar and non-dairy yogurt mixture from step 5. Beat until smooth.
  7. Transfer this mixture into your cake tin/pan with the compressed crumb mix. Spread mixture to fill tin/pan.
  • Bake for 1 hour 30 minutes. The recipe states not to open the oven during the bake or the cheesecake will collapse and cave in. Remove after baking time and leave to cool. I took mine out about 1 hour 10 minutes, as I didn't want it to be too dark on top and around the sides.
Once cooled, use a knife and go around the edges to carefully loosen cheesecake from the sides. Remove cheesecake from the tin/pan, this is where the removable bottom or spring form tin/pan comes in handy.

I had so much fun making this and I will be doing it again. As you can see I had a little crack happen to the cheesecake itself, but what does that matter? It makes it more home made and I can appreciate the crack since I made it myself. It tastes amazing too!