The Best Vegan Ricotta Cheesecake Recipe (Creamy & Easy!)
Looking for the ultimate Vegan Ricotta Cheesecake Recipe? This creamy, dairy-free dessert is rich, smooth, and incredibly easy to make using vegan ricotta and vegan cream cheese. No water bath needed, beginner-friendly, and perfect for any occasion!
Ingredients
- 1¾ cups vegan graham cracker crumbs 175g
- ¼ cup granulated sugar 50g
- ½ tsp ground cinnamon
- 6 tbsp vegan butter melted, 85g
- 2 cups vegan ricotta cheese 480g
- 16 oz vegan cream cheese, softened to room temperature 450g
- ¾ cup granulated sugar 150g
- ¼ cup powdered sugar 50g
- ⅓ cup full-fat canned coconut cream 80ml
- 3 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- ½ tsp lemon zest
- Pinch of salt
- Fresh berries for topping optional
- Powdered sugar for dusting optional
Instructions
Preparation
- Preheat your oven to 325°F (163°C). A properly preheated oven ensures even baking throughout.
- Lightly grease a 9-inch springform pan with vegan butter or coconut oil, making sure to coat the sides thoroughly.
- Cut a circle of parchment paper to fit the bottom of the pan and press it in firmly. This makes removing the finished cheesecake much easier.
Make the Graham Cracker Crust
- Pulse whole vegan graham crackers in a food processor until you have fine, even crumbs. Alternatively, place them in a zip-lock bag and crush with a rolling pin.
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in the melted vegan butter and mix with a fork until the mixture resembles wet sand and holds together when pressed.
- Press the crust mixture firmly into the prepared pan using the back of a measuring cup, covering the bottom and slightly up the sides. Bake for 8–10 minutes until lightly golden. Remove and allow to cool slightly.
Make the Cheesecake Filling
- Ensure your vegan cream cheese is fully at room temperature. Beat the vegan ricotta and vegan cream cheese together in a large bowl on medium speed for 2 minutes until smooth and well combined.
- Add the granulated sugar and powdered sugar to the cheese mixture and beat for another 1–2 minutes until fluffy and light.
- Pour in the coconut cream, lemon juice, vanilla extract, and lemon zest. Mix on low speed until fully incorporated.
- Sprinkle in the cornstarch and pinch of salt. Mix on low speed for 1 minute until the batter is completely smooth and lump-free. Do not overmix.
Bake the Cheesecake
- Pour the cheesecake filling over the pre-baked crust. Use a rubber spatula to smooth the top into an even, flat layer. Tap the pan gently on the counter 3–4 times to release air bubbles.
- Place the pan on the middle rack of your preheated 325°F (163°C) oven. Bake for 55–60 minutes, until the edges are set and lightly puffed but the center still has a gentle jiggle when you nudge the pan.
- Turn off the oven and leave the cheesecake inside with the door slightly cracked open for 30 minutes. This gradual cooling step helps prevent cracks from forming on the surface.
Chill and Serve
- Transfer the cheesecake to a wire rack and allow it to cool completely to room temperature, about 1 to 1.5 hours.
- Cover loosely with plastic wrap or foil and refrigerate for a minimum of 4 hours, or ideally overnight for the best texture and flavor.
- Run a thin knife around the inside edge of the pan before releasing the springform latch. Top with fresh berries or powdered sugar. Slice with a sharp knife dipped in warm water, wiping clean between each cut for perfect slices.