This creamy vegan cheesecake is a must try for cheesecake lovers. The no-bake vanilla filling is full of flavor. Top with colorful berries or as a great base for a variety of toppings.

Dairy-Free No-Bake Vanilla Bean Cheesecake

For crust, combine graham cracker crumbs, sugar and melted plant butter in a large bowl until evenly moistened. Firmly press mixture onto bottom and up the sides of a 9-inch spring form pan. Place in freezer for 10 minutes.

For cheesecake filling, beat heavy cream alternative in a large mixing bowl with an electric mixer on medium speed until soft peaks form (tips curl), about 2 to 3 minutes. Do not over beat. Transfer to a medium bowl. 

Beat cream cheese alternative and granulated sugar in a large mixing bowl with electric mixer on medium speed until smooth and creamy. Add sour cream alternative, powdered sugar, vanilla bean paste and lemon juice; beat until smooth. Using a rubber spatula, gently fold in whipped cream alternative.

Remove crust from freezer; pour filling mixture into crust. Smooth the top with an offset spatula. Cover lightly with plastic wrap. Refrigerate for 8 hours or overnight.  

When ready to serve, using a small sharp knife, loosen the crust from sides of pan. Remove sides of pan. Top with fresh berries and lemon zest, if desired. Store leftover cheesecake in refrigerator.