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Holiday Dessert: Vegan Cheesecake


Ok, are you all ready for this-Cheesecake time, but, it’s vegan. Why, because we can and we did. I grew up with my mother making cheesecake. Homemade, delicious, and lots of dairy. It was truly an art and required patience. She loved making it and I mean, she loved it. To this day, she still makes her cheesecake. I have not had her cheesecake in years, and I say years because over 20 years ago I made a lifestyle change and decided not to consume dairy as a vegan and plant-based eater. 

While hers is incredibly delicious, I had to find ways to create something not only for me but for those wanting cheesecake without the dairy and other ‘stuff’. I knew it was possible even when they told me it was not. So voila, here is one that I think you can prepare during this holiday season whether it be for you or to share with your loved ones.

Vegan Cheesecake


  • 1 1/4 cup graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 1/4 cup nondairy butter, melted


  • 3/4 cup plus 1 tablespoon maple syrup
  • 3/4 cup vegan sour cream
  • 1/4 spelt flour
  • 2 tablespoons rice milk
  • Zest from 1 lemon
  • Juice from 1/2 lemon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt or Sea Veg
  • 24 ounces soy Tofutti cream cheese (from three 8-ounce containers), at room temperature

Strawberry Topping:

  • 3 cups strawberries, washed, stems removed, sliced
  • 2 tablespoons maple syrup
  • Juice from 1/2 lemon

Method of Preparation

  1. Preheat oven to 325 degrees F. Wrap the outside of a springform pan with aluminum foil and set aside.
  2. In a medium bowl, combine graham cracker crumbs with cinnamon and butter, and stir to combine. Press crumb mixture evenly into the bottom of the springform pan.
  3. In a medium bowl, add the maple syrup, sour cream, spelt flour, rice milk, lemon zest and juice, pure vanilla extract, and sea salt. Using an electric hand mixer on medium speed, beat until mixture is smooth and free of lumps.
  4. In a separate medium bowl, add the cream cheese and beat with an electric hand mixer until very smooth.
  5. Combine the beaten cream cheese and sour cream mixture, and beat once more until very smooth. Pour the filling into the springform pan.
  6. Place a large baking dish in the preheated oven add the springform pan to the center of the dish. Pour 1 cup of boiling water into the baking dish. The steam from the water will ensure that the cheesecake stays moist and will prevent the top from cracking.
  7. Bake the cheesecake for 1 1/2 hours. Remove from oven and let cool completely. Once cooled, run a small spatula around the edges and transfer to the fridge overnight.
  8. Before serving, make the strawberry topping by combining sliced strawberries with maple syrup and lemon juice. Let this mixture sit in the refrigerator for an hour before serving. Top the cheesecake with the strawberry mixture, slice and serve. Enjoy it, and remember to give thanks for it and be grateful.


Certified Holistic Health Coach

Certified in Gut Health

Author of The Thriving Child, Shut Up and Cook!

With much gratitude.


Erica Reid, Founder of nécessité
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