Easy Vegan Cheesecake

This is the easiest vegan cheesecake you will ever make. It is pretty basic, which allows for you to be creative with different flavors if you so choose. This is a store bought graham cracker crust, but if you are inclined you can make your own graham cracker crust.


8 oz of vegan cream cheese

1 teaspoon of vanilla extract

12.3 oz of silken tofu

Juice of an entire lemon

1/3 cup of coconut sugar

1 tablespoon of cornstarch

1/4 teaspoon of salt

1 tablespoon of almond milk

Ingredients for toppings:

1 cup of raspberries

Sprinkle of blueberries (optional)

powdered sugar (optional)


Preheat your oven at 350 degrees Fahrenheit. Mix all of your ingredients above the line, in a mixer or blender. Pour your mix into a store bought graham cracker crust. Bake your cheesecake until the top is browned, about 25-30 minutes.

Take out your  cheesecake and chill it in the refrigerator for 2-3 hours, or overnight. Take out your chilled cheesecake, sprinkle your fruit on top with a little powdered sugar and enjoy.