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Vegan Cheesecake, Soy & Nut Free

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For most people, cheesecake is all about the texture. Most recipes will have similar flavor profiles, but texture can vary greatly! I wanted a cheesecake that can be made rich and creamy, light and fluffy, or dense and firm with simple instruction changes. That way, everyone can make a cheesecake with the texture of their own preference.

  • Yield: 12-16 1x

Ingredients

Scale

For the crust:

  • 6 TB vegan soy free butter, OR homemade 
  • 8–10 cooked Partake Graham crackers, OR homemade graham crackers, OR 1 1/2 cups homemade cooked cookie crumbs

For the filling:

  • 4 containers (32 oz) oatly cream cheese, OR open nature cream cheese, OR *See notes
  • 1 1/4 cups (280g) sugar
  • 8g Potato protein + 152g water + 1g agar agar **See notes
  • 30g (4 TB) cornstarch + 99g (1/2 cup) water, dissolved 
  • 1 tsp lemon zest, OR 1/2 tsp apple cider vinegar
  • 2 tsp vanilla extract 
  • 1/4 cup plant based country crock heavy cream 
  • 1/4 cup (68g) plant based violife sour cream (if you can do coconut), OR non dairy yogurt, of choice

For topping:

  • Optional: 1/2 can (about 10oz) cherry OR strawberry pie filling, OR fresh berries of choice

Instructions

SETUP

  1. Pick your texture:
    -Dense & Firm → 210°F, no water bath
    -Rich & Creamy → 325°F, water bath   -Light & Airy → 325°F, water bath
  2. Line a 9-inch springform pan with parchment.
  3. Press cooked crumbs + melted vegan butter firmly into the pan.
  4. For Rich or Airy: wrap pan in foil and place in a deep dish for the water bath. (Dense skips this step.)

MAKE THE BATTER BASE (ALL TEXTURES)

  1. Beat cream cheese until completely smooth.
  2. Add sugar and beat until fully dissolved.
  3. In a separate bowl, combine:, Potato protein mix and Cornstarch mix. Stir until smooth → this is your stabilizer liquid.

FOR RICH OR DENSE TEXTURES ONLY:

  1. Slowly add the stabilizer liquid to the batter base, 2 Tbsp at a time, scraping the bowl.
  2. Add lemon zest or vinegar, vanilla, plant cream, and sour cream/yogurt to the batter base. Tip for Rich & Creamy: Add 1–2 extra Tbsp vegan sour cream or plant cream for smoother, creamier texture.
  3. Mix until the batter base is completely smooth.

FOR LIGHT & AIRY TEXTURE ONLY:

  1. Whip the stabilizer liquid until soft peaks form.
  2. Gently fold the whipped stabilizer liquid into the batter base.
  3. Add lemon zest or vinegar, vanilla, plant cream, and sour cream/yogurt to the batter base.

BAKE (ALL TEXTURES)

  1. Pour the batter base into the crust.
  2. For Rich or Airy: pour hot water into the deep dish until it reaches halfway up the pan.
  3.  Bake:  
    -Rich & Creamy → 60 min @ 325°F  
    -Light & Airy → 50 min @ 325°F            -Dense & Firm → 50 min @ 210°F

*All batters will look soupy in the oven; cooling is what sets the structure.

COOLING & STORAGE

  1. Turn off oven:

    -Rich or Airy → leave inside 1 hour     -Dense → leave inside 10–15 min

  2. Refrigerate at least 4 hours or overnight.
  3. Serve plain or with fruit/pie filling.
  4. Store up to 1 week in fridge or 4 months frozen.

Notes

*You can sub any other non dairy cream cheese for this recipe, however, most of them don’t live up to my standards for consistency, texture, and most of all flavor. Non dairy cream cheeses with coconut oil are especially strange in texture & any non dairy cream cheeses with faba bean protein will taste bean-y. 

You can substitute aquafaba for the potato protein mixture, if you can have legumes. Your cheesecake may have a slight bean-y flavor.

  • Author: Nikki

Find it online: https://theallergyfriendlykitchen.com/desserts/vegan-cheesecake-soy-nut-free/