6 Ways to Make Easy Vegan Cheesecake (Video)

2.9 (5 reviews)

6 Ways to Make Easy Vegan Cheesecake (Video)




  • Preheat the oven to 325°F.
  • Prepare the egg replacer according to the package directions.
  • Add the cookies and softened margarine to a food processor and pulse until consistent. Transfer to a 9-inch pie pan, preferably a springform pan.
  • Using an electric mixer, beat the vegan cream cheese and brown sugar until soft. Stir in the vegan sour cream and one-third of the egg replacer at a low speed.
  • Beat another third of the egg replacer into the mixture, followed by sugar and mix until well combined. Add the remaining egg replacer and mix well.
  • Optional mix-ins:
    • 1-2 Tbls. Raspberry preserves
    • 1 Tbls. Key lime juice
    • 1-2 Tbls. Strawberry preserves
    • 1-2 Tbls. Pumpkin purée + 1/4 tsp. pumpkin pie spice
    • 1-2 Tbls. Peanut butter + 1 tsp. chocolate syrup
    • 2-3 Sandwich cookies, crushed (for a cookies ‘n’ cream flavor)
  • Pour the filling into the crust.
  • Bake for 45 minutes, then allow to cool. Refrigerate for at least 2 hours before decorating as desired, then enjoy!

Makes 6 to 8 servings

[peta-video youtube=”GnIS7lTpBh8″]

Rated 2.9/5 based on 5 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind