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Vanilla vegan cheesecake recipe

Vanilla vegan cheesecake recipe

32 ratings

Make this indulgent vegan cheesecake recipe for a vegan twist on a classic dessert. With a dark Oreo base and creamy vanilla topping, this is the perfect dinner party dessert - keep it simple or serve with berries, chocolate sauce or a drizzle of vegan caramel. See method

  • Serves 10
  • 30 mins to prep and 10 mins to cook, plus overnight chilling
  • 312 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 60g dairy-free spread or margarine, melted, plus extra for greasing
  • 225g Oreos, finely crushed
  • 3 x 170g tubs Free From coconut oil alternative to soft cheese
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 3 x 6.5g sachets Dr Oetker Vege-gel
  • 100ml soy alternative to milk

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    13g 67%
  • Sugars

    31g 34%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 30g Protein 1.7g Fibre 1.5g


  1. Grease and line a 18cm loose-based or spring-form cake tin. Melt the dairy-free spread in a small pan. Add the Oreos and mix well. Press into the bottom of the tin. Chill in the fridge while you make the filling.
  2. Put the soft cheese alternative in a heatproof bowl with the sugar, soy alternative to milk and vanilla extract. Mix with an electric hand whisk until smooth. Put the bowl over a pan of simmering water. Heat until it reaches 48-50’C, stirring occasionally with a spatula, then turn off the heat. While it’s heating, put 350ml water into a small saucepan, sprinkle over the vege-gel and mix with a fork until dissolved.
  3. When the soft cheese mixture is warm, heat the gel mixture to boiling point (it will just bubble round the edges) – do not stir. Boil for 1 min without stirring. Remove from the heat, then gradually pour into the hot cream cheese mix while stirring vigorously with a plastic spatula. As soon as the gel is fully incorporated, working quickly, carefully pour the mixture over the biscuit base – it will start to set almost right away.
  4. Chill the cheesecake overnight to set. Remove from the tin, then slice to serve.

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