Vanilla Bean Cheesecake (Vegan and Gluten Free)

prepare to wow friends and family with this vanilla bean cheesecake! they will be shocked to find out it is vegan and gluten free!

the ingredients

• Vegan Graham Crackers: these are used as the crust of our vegan cheesecake. I like the ones from Partake. However, there are other brands that make them as well. Just be sure to check the ingredients for no honey. You can also always use vanilla sandwich cookies.
• Silken Tofu: silken tofu is a perfect base for our vegan cheesecake in addition to vegan cream cheese. It creates a beautiful texture and consistency. Silken tofu has the least amount of protein and most amount of water and it really helps to make the cheesecake filling creamy.
• Vegan Cream Cheese: we are making a cheesecake after all so you will need some vegan cream cheese. For this I prefer to use either Miyoko’s vegan cream cheese or Kite Hill. However, I do also have a recipe for homemade vegan cream cheese that is completely nut free that could work well here too if you like (you would need a double batch). You need two containers (or 16 ounces/454g worth).
• Vegan Butter: you will use this in the crumble topping and in the crust. You can use any brand you like as long as it is a stick form, I find the tubs to be too soft for crumble making. Again, if you are looking for homemade vegan butter I have a recipe for that as well.
• Organic Sugars: you will need organic granulated sugar and organic powdered sugar. They need to be organic if you live in the US to ensure they are not processed with bone char. However, for countries out of the US it may be different. The organic sugar will go in the cheesecake and the organic powdered sugar will go in the white chocolate mousse.
• Cashews: these are blended up in the white chocolate mousse to make it extra creamy and fluffy.
• White Chocolate Pudding: this will give the white chocolate mousse its flavor. My original idea was to use vegan white chocolate chips but those are almost impossible to find. However, I think pudding mix is something much easier to find. I used the zero sugar version because that was what my store had, you don’t need to do that.
• Vanilla Extract: used in the cheesecake and white chocolate mousse for flavor.
• Vanilla Bean Paste: used in the cheesecake nd white chocolate mousse to add the flecks of vanilla bean.
• Non-Dairy Milk: used when blending up the white chocolate mousse to get it to the right consistency.
• Vegan Whipped Cream: used as a topping on the vegan vanilla bean cheesecake.

making the crust

First, we will start off by making our crust. Into a food processor add all of the graham crackers. Then, pulse until it forms into super small crumbles. Finally, you will add in the melted vegan butter and pulse a few more times to get it combined. The graham crackers may hold their shape a little bit but don’t worry if it feels a little loose still.

Then, transfer the graham crackers into a lined and greased springform pan. Use a spatula or a flat glass to press down and combine the graham cracker crumbles all together. Now, you have a delicious graham cracker crust!

If finding vegan graham crackers is too difficult you can always use something else. My favorite crust is always one made with vanilla sandwich cookies. You can find out how to make that crust in my Vegan Apple Crumble Cheesecake recipe.

making the cheesecake filling

One of my favorite things about making vegan cheesecake is it actually much easier than you think. You make the crust and then blend up a few ingredients for the filling.

I like to do this step in the food processor since I still have it out from making the crust. And I will even confess I don’t clean it between steps, shhh don’t tell anyone! So, in the food processor pulse the silken tofu, vegan cream cheese, vanilla extract, vanilla bean paste, and sugar. You will mix it until it forms into a thick, luscious filling.

baking the vegan vanilla bean cheesecake

Once your cheesecake filling is made you will then pour it into the springform pan. Be sure to get a spatula and scrape the whole food processor out, we want every bit of deliciousness!

Then, you will bake the vegan vanilla bean cheesecake. You will bake it for 50 to 60 minutes depending on your oven. It should be golden along the outside but still have a jiggle in the center if you lightly shake it.

time to cool

After your cheesecake is done baking we have to give it some time to cool. I like to let it cool on the counter for at least 30 minutes but you can do up to an hour.

The vegan cheesecake may still feel slightly warm and that is okay. We just don’t want it to go directly from a 350°F oven into the fridge. You also may notice some cracks form in the top of the vegan cheesecake it is alright. We are going to cover the top anyway!

While the vegan vanilla bean cheesecake is cooling on the counter you will make the white chocolate mousse!

the final chill

Once the mousse has been made and the vegan cheesecake has sit out on the counter for enough time we are almost done! Pour the vegan mousse over top and spread it all around. Making sure to get to the edges of the vegan cheesecake.

Now, you will cover it with foil or plastic wrap and it is time for the fridge. Ideally, you want this to chill overnight. However, at minimum you want 12 hours. We really need the white chocolate mousse layer to be able to set.

So, you have now reached the hardest part in my opinion. It is time to play the waiting game.

why you’ll love this recipe

I think this recipe is so great for so many reasons. It is vegan and gluten free. People will be amazed with how good it tastes!

Also, this vegan vanilla bean cheesecake looks pretty and impressive but it really isn’t too hard to make. It just requires blending and patience more than anything. It is creamy, sweet, and full of vanilla flavor.

time to serve

After the vegan vanilla bean cheesecake had the allocated chilling time we can finally enjoy! You will remove it from the springform pan. The edges of the white chocolate mousse may be a little jagged from the outside of the pan pulling away, you can smooth it over with a butter knife of spatula.

Then, right before serving I like to add a few dollops of the vegan whipped cream around the edges and one in the center. It looks beautiful and adds a final little detail.

Personally, I don’t think we need to do too much decorating. I was at first feeling like I wanted to add sprinkles, then sugared cranberries or rosemary. However, then I found something really beautiful in the simplicity of this vegan vanilla bean cheesecake.

Slice it into as many pieces as you like and enjoy. Serve with extra vegan whipped cream for everyone if desired.

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