Rich, creamy, and so decadent, this vegan cheesecake is so good that no one knows that it's vegan! You can use any vegan cream cheese, and the result is an indulgent and delicious cake with a creamy texture.
If blueberries are not in season or you don't have the time to make the blueberry topping, feel free to use a canned blueberry pie filling to top off your cake.
- For the Crust:
- 1 1/4 cup dairy-free graham cracker crumbs (finely ground)
- 1/4 cup sugar
- 5 tablespoons soy margarine (melted)
- For the Filling:
- 4 packages dairy-free cream cheese (8 ounces each)
- 1 1/4 cup sugar
- egg replacer for 4 eggs
- 1/3 cup dairy-free sour cream
- 1 teaspoon vanilla extract
- For the Topping:
- 4 tablespoons dairy-free sour cream (more or less as needed)
- 1 recipe blueberry topping
- Optional: vegan whipped cream for serving
Preheat the oven to 350 F. Grease a 9" spring-form pan well with dairy-free soy margarine. Set aside.
Make the crust. In a small mixing bowl, combine the graham cracker crumbs and white granulated sugar until well combined.
Add the melted dairy-free soy margarine and mix until well combined. Press the mixture evenly into the bottom and up 2" of the sides of the prepared pan.
Place in the oven for 5 minutes. Transfer to a cooling rack while preparing the filling.
Make the filling. Using a standing mixer or an electric hand mixer, beat the dairy-free cream cheese in a large mixing bowl until smooth.
Add the sugar and continue to mix until smooth, about 2 to 3 minutes. Add the Egg Replacer, beating until well combined, followed by the dairy-free sour cream, fresh lemon juice, grated lemon peel, and lemon extract, beating well with each addition and scraping down the sides periodically to ensure even mixing.
Pour the filling into the prepared crust and bake for 1 hour to 1 hour and 10 minutes, or until the top of the cheesecake is lightly browned. Spread several tablespoons of dairy-free sour cream over the surface of the cheesecake to fill in any cracks.
Transfer to a wire cooling rack to cool completely for 1 to 2 hours, then transfer to the refrigerator for at least 2 hours to chill completely. Top with the blueberry topping, then return the cake to the refrigerator for 1 more hour. Serve the cake cold with vegan whipped cream if desired.