Easy Vegan No Egg Cheesecake Recipe

Cheesecake makes a great addition to almost any occasion. Holidays, birthdays, fancy dinners – this dessert can be made in a variety of flavors. Next time you’re baking for a gathering, try this Vegan No Egg Cheesecake recipe!

This recipe only uses 9 ingredients that can be found at most grocery stores. Some vegan ingredients may only be at specialty stores or ordered online. The difficulty of this recipe is moderate, so be sure to follow directions closely.

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Here Is What You’ll Need For This Vegan Cheesecake Recipe Without Eggs:

Equipment

  • 9-inch springform pan, nonstick
  • 2 mixing bowls
  • Wooden spoon
  • Rubber spatula
  • Electric or handheld mixer

Ingredients

Crust

  • 1.5 cup vegan graham cracker crumbs
  • ¼ c vegan butter or oil
  • ¼ cup raw sugar

Filling

  • 32 oz vegan cream cheese
  • 1 can full-fat coconut milk
  • 1 c raw sugar
  • ¼ c corn starch
  • 1 tbsp vanilla extract
  • ¼ c lemon juice

Optional Toppings

  • Fresh fruit
  • Fruit compote
  • Pie filling
  • Caramel
  • Peanut Butter
  • Roasted nuts

Instructions To Make This Egg-Free Cheesecake Recipe

Step 1. Prep the pan.

Line the bottom and sides of the nonstick springform pan with aluminum foil. If the springform pan is not nonstick, add a layer of oiled parchment paper to the bottom additionally.

Step 2. Preheat the oven.

Preheat the oven to 350F/176C. Be sure oven racks are arranged so cheesecake can sit on the center rack.

Step 3. Prep the crust.

In a mixing bowl, combine the crust ingredients (vegan graham cracker crumbs, oil, and sugar) with a wooden spoon and mix well. Transfer the combination to the prepared pan. Spread evenly along the bottom and sides.

Step 4. Prep the Filling.

Beat the vegan cream cheese with an electric mixer until smooth, about 1 minute. Add the remaining filling ingredients and beat until smooth. Scrape down the sides and bottom of the bowl during this process.

Once it’s completely blended, transfer to the pan with crust. Distribute the filling evenly along the bottom and sides.

Step 5. Bake.

Bake for 45 minutes. Cheesecake should appear slightly undercooked – this is normal. As it cools, the cheesecake will continue to solidify.

Step 6. Cool.

Remove and allow the cheesecake to rest for 15 minutes on the stovetop. Transfer cheesecake to the refrigerator to cool for at least 3 hours up to overnight before serving.

Step 7. Serve and Enjoy.

Once the cheesecake is completely cooled, serve, and enjoy! Add any optional toppings to the top of the entire cake or per slice.

 cheesecake recipe without eggs

Prep time 20 minutes
Bake time 45 minutes
Yield 9” cheesecake or 12 slices

How To Store This Eggless Cheesecake

Cheesecake is best fresh and can be kept in an airtight container in the refrigerator for up to 14 days. Cheesecake can also be frozen for up to 3 months. Thaw in the fridge for a few hours before eating.

Is Cheesecake Gluten-Free?

This Vegan No Egg Cheesecake recipe is not gluten-free. The good news is that it easily can be! Swap out the graham crackers for a gluten-free variety, and you should be all set.

Why Traditional Cheesecake Isn’t Vegan

Traditional cheesecake is loaded with dairy and non-vegan ingredients. If you’re ever converting a non-vegan cheesecake recipe, keep some of these vegan swaps in mind.

Cream Cheese

This dairy product very clearly isn’t vegan. There are several vegan cream cheeses on the market, including Miyoko’s, Tofutti, Violife, Daiya, and more.

Butter

 eggless cheesecake

Butter is commonly found in most baked treats and is used as an ingredient in this cheesecake crust. There are a few brands of vegan butters, such as Earth Balance, Miyoko’s, I Can’t Believe It’s Not Butter, and Good & Gather. There is a difference between vegan butter and margarine, so it’s important to note which one is being used in a baking recipe.

Eggs

Eggs are very hard to replace when baking because they play many roles. They bind ingredients together, provide protein and structure, and thicken the texture. While there are not any exact vegan replacements, there are a few vegan-friendly alternatives that can create the same results as eggs in a vegan recipe.

One of the easiest and most popular options is by using flaxseed. These vegan substitutes for eggs are sometimes referred to as flax eggs. This substitute yields a chewier texture compared to using an egg, but the flavor should not be different.

When replacing one egg, use one tablespoon of ground flaxseed and three tablespoons of water. Mix and leave to sit for five minutes before using in a recipe.

Applesauce is another easy vegan egg replacement. When using this method, the end result may be a little denser compared to an egg. To replace one egg, use ¼ c applesauce.

Crust

Made with butter and eggs, the graham cracker crust on a traditional cheesecake isn’t vegan. Not all graham crackers were created equally, either. Some graham crackers have dairy and/or honey.

Vegan graham crackers include Nabisco and Keebler. Keebler also has a graham cracker pie crust available for convenience.

Read more about Is Chocolate Almond Milk Vegan? Try These 3 Brands

Sugar

Sugar

It was a bit of a surprise to me when I first realized some sugars aren’t vegan. Refined cane sugar is processed using animal bone char, which some vegans don’t allow in their diet. Vegan sugars are unrefined, such as organic cane, coconut, beet, and raw sugar.

Any of these sugars can be used in the cheesecake recipe. However, some baking recipes require a specific sugar. This is due to the granular size of the sugar and how well it blends with other ingredients. It can change the overall texture and outcome.

Natural Flavors

Found in so many packaged foods, natural flavors are a vague ingredient. They include anything that is approved for use in food. Ingredients range from parts of herbs to meat and everything in between. This label makes it impossible to tell if a product is 100% vegan or not.

Conclusion

No matter the occasion, this Vegan No Egg Cheesecake recipe makes the perfect dessert. Impress your vegan friends and bring this sweet treat to your next gathering. Let us know how it goes in the comments!

Vegan Cheesecake

Best vegan Tips
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 9-inch springform pan, nonstick
  • 2 mixing bowls
  • Wooden spoon
  • Rubber spatula
  • Electric or handheld mixer

Ingredients
  

Crust

  • 1.5 cup vegan graham cracker crumbs
  • ¼ c vegan butter or oil
  • ¼ cup raw sugar

Filling

  • 32 oz vegan cream cheese
  • 1 can full-fat coconut milk
  • 1 c raw sugar
  • ¼ c corn starch
  • 1 tbsp vanilla extract
  • ¼ c lemon juice

Optional Toppings

  • Fresh fruit
  • Fruit compote
  • Pie filling
  • Caramel
  • Peanut Butter
  • Roasted nuts

Instructions
 

  • Line the bottom and sides of the nonstick springform pan with aluminum foil. If the springform pan is not nonstick, add a layer of oiled parchment paper to the bottom additionally.
  • Preheat the oven to 350F/176C. Be sure oven racks are arranged so cheesecake can sit on the center rack.
  • In a mixing bowl, combine the crust ingredients (vegan graham cracker crumbs, oil, and sugar) with a wooden spoon and mix well. Transfer the combination to the prepared pan. Spread evenly along the bottom and sides.
  • Beat the vegan cream cheese with an electric mixer until smooth, about 1 minute. Add the remaining filling ingredients and beat until smooth. Scrape down the sides and bottom of the bowl during this process.
  • Once it’s completely blended, transfer to the pan with crust. Distribute the filling evenly along the bottom and sides.
  • Bake for 45 minutes. Cheesecake should appear slightly undercooked – this is normal. As it cools, the cheesecake will continue to solidify.
  • Remove and allow the cheesecake to rest for 15 minutes on the stovetop. Transfer cheesecake to the refrigerator to cool for at least 3 hours up to overnight before serving.
  • Once the cheesecake is completely cooled, serve, and enjoy! Add any optional toppings to the top of the entire cake or per slice.

Notes

Cheesecake is best fresh and can be kept in an airtight container in the refrigerator for up to 14 days. Cheesecake can also be frozen for up to 3 months. Thaw in the fridge for a few hours before eating.
Keyword cheesecake recipe without eggs, egg free cheesecake, eggless cheesecake, no egg cheesecake recipe

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