How to Perfect the Texture of Vegan Cheesecake

The indulgent creaminess of a cheesecake that melts in your mouth is what makes it so beautiful, a characteristic that may prove elusive in the vegan version. You might have attempted to re-create that silky perfection but resulted in a cheesecake that's either too dense or grainy. Here’s good news. A vegan cheesecake can be as indulgent as the traditional version—it can even surpass it—if it's made right.

Whether it be a baked option or a chilled, no-bake dream, the cheesecake texture when vegan depends largely on your approach to plant-based ingredients. Just a few process tweaks can shift the balance in favor of a creamy, airy, rich cheesecake experience. Here are five innovative textures to perfect cheesecake, topped off with exclusive substitutes to drive your baking games to the top.

Recipe of Vegan Cheesecake

Crust Ingredients

• 1 ½ cups vegan digestive biscuits or oats
• 3 tbsp coconut oil (melted)
• 2 tbsp maple syrup

For the filling:

• 2 cups raw cashews (soaked overnight)
• 1 cup coconut cream
• ½ cup plant-based cream cheese
• ½ cup maple syrup or agave nectar
• 2 tbsp lemon juice
• 1 tbsp vanilla extract
• 1 tsp agar-agar powder

Method:

Crush the digestive biscuits to fine crumbs and mix them with melted coconut oil and maple syrup until it resembles wet sand. Press this mixture into a springform pan to form the crust and refrigerate until set.

Drain the soaked cashews and grind them into a smooth paste. In a saucepan, warm coconut cream over low heat, stirring in agar-agar powder until dissolved. In a food processor, combine the cashew paste, cream cheese, maple syrup, lemon juice, and vanilla extract. Gradually add the warm coconut cream mixture and blend until smooth and creamy.

Pour over the chilled crust, spreading it evenly. Refrigerate for at least 6 hours or until firm. For a baked version, bake at 160°C for 45 minutes, then chill for 4 hours. Garnish as desired and serve.

5 Ways to Get Perfect Texture

Use Soaked Cashews for Creamier Base

Soaking overnight makes cashews soft and blends them easily into a creamy paste. It gets rid of graininess and provides a creamy base. For quick soaking, boiling cashews for 15 minutes is sufficient, though overnight soaking is better. Blend the cashews with coconut cream or almond milk to make the paste smooth.

Add Agar-Agar for Firmness

Agar-agar, a plant-based gelling agent, is marvelous in getting the right set without sacrificing creaminess. Dissolve it in warm coconut cream before adding it to the mixture. This gives no-bake cheesecakes structure, so they do not turn into a sticky mess when sliced.

Add in Silken Tofu for a Light and Fluffy Texture

Silken tofu is a secret weapon for getting lighter results in vegan cheesecakes. It provides a fluffy, mousse-like quality. It should be blended well with other ingredients to avoid lumps. Its neutral flavor allows it to absorb the tang of lemon juice and the sweetness of maple syrup.

Experiment with Nut-Free Alternatives

If you’re looking for a nut-free version, choose sunflower seeds or aquafaba (chickpea water). Sunflower seeds, soaked and blended, create a creamy texture. Aquafaba can be whipped and folded into the filling to introduce an airy lightness.

Use Plant-Based Yoghurt for a Tangy Twist

This is one of the great ways to get a subtle tang and moisture by incorporating vegan yoghurt like almond or soy. It balances sweetness and adds to the flavor overall. Yoghurt in no-bake versions pairs so well with agar-agar or cornstarch to set the filling without baking.

5 Vegan Substitutes You Can Use

Cashew Cream Instead of Dairy Cream

Blended cashews with water make an incredible substitute for heavy cream. Adding a splash of almond or oat milk gives a more silky consistency. Cashew cream has a richness without a nutty flavor that can be overpowering, making it great to use in cheesecake fillings.

Coconut Cream for Whipped Topping

Chilled coconut cream whipped into stiff peaks is an excellent substitute for dairy whipped cream. It adds richness and stands up very well as a topping or as an ingredient in the cheesecake filling. Just be sure to use the thick cream portion of a canned product.

Almond Flour for Gluten-Free Crusts

Use almond flour blended with coconut oil and a sweetener, such as maple syrup. This provides for a gluten-free, crumbly crust that is healthy yet flavorful. Pat into your pan so that it does not break up.