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.
Recipe
Author
Hy-Vee Seasons
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Description
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.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Graham Cracker Crust | ||
| 2 ½ c. Hy-Vee graham cracker crumbs | ||
| ⅓ c. Hy-Vee granulated sugar | ||
| 10 tbsp. unsalted plant butter, melted | ||
| Cheesecake Filling | ||
| 1 ¼ c. dairy-free heavy whipping cream alternative | ||
| 3 (8-oz.) pkg. dairy-free vegan cream cheese alternative, softened | ||
| ½ c. Hy-Vee granulated sugar | ||
| ¼ c. dairy-free vegan sour cream alternative | ||
| 2 tbsp. Hy-Vee powdered sugar | ||
| 2 tbsp. Madagascar vanilla bean paste | ||
| 2 tsp. fresh lemon juice | ||
| Basket & Bushel strawberries, blackberries and raspberries, for garnish | ||
| Lemon zest, for garnish | ||
Things To Grab
- 3 large bowls
- 9-inch spring form pan
- Electric mixer
- Rubber spatula
- Offset spatula
- Plastic wrap
- Small sharp knife
Directions
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.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 41g
- Protein: 3g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 0%