How to Make Vegan Cheesecake with Dairy Free Cream Cheese Dessert This Cream Cheese Vegan Cheezecake is the perfect treat for anyone with allergies or sensitivities.

I make this with cashew cream cheese and coconut milk and a few vegan eggs to balance it out.


1 tablespoon coconut milk 1 tablespoon cream cheese 1 1/2 cups shredded coconut 1 1 cup shredded coconut cream cheese 3 tablespoons melted coconut oil (I use my Vegan Buttercream for this recipe) 1 tablespoon vanilla extract 1 1 1 8 oz package cream cheese, softened 1/4 cup vegan butter 1/3 cup vegan milk 1/8 cup cashew or coconut milk 3 tablespoons sugar (optional) 1.

Preheat oven to 350F.

In a large bowl, combine the coconut milk, cream cheese (you may need to add more or less depending on the size of your cheesecake), vegan butter, vegan milk and vanilla extract.


Whisk together the coconut oil, coconut milk cream cheese mixture and melted coconut until smooth.


Scoop into a 9 x 13 pan and bake at 350F for 30-35 minutes or until golden brown.


Serve immediately or store in an airtight container in the fridge for up to 2 days.

If you want to make it ahead of time, make ahead ahead and store in the freezer for up 30 days or in the refrigerator for up 2 months.


Enjoy your vegan cheesecakes!