Vegan Cheesecake

Made with a 3-ingredient crust and no-bake cheesecake filling! This is a great alternative to your typical favorite cheesecake, and it tastes amazing! So simple and easy!

As a child, whenever I went to the Asian grocery store with my parents, I’d head over to the bakery and grab my favorite breads! Anything with red bean, taro and cream/custard were my favorite! I also always got those oval cheesecakes at the checkout counter!! Just thinking of it has me feeling nostalgic.

I used to be able to tolerate dairy, but my lactose intolerance hit when I entered college! They didn’t have too many dairy-free alternatives back then but now, there’s so many options like dairy-free milks, cheeses, cream cheeses and baking ingredients!

The crust is made with 3 ingredients – graham cracker crumbs, coconut oil and sugar. I baked that for 8 minutes and then poured the cream cheese filling on top, spread it evenly and refrigerated it for 4 hours.

I loved how the filling is no bake and so simple to make! Many fillings have heavy cream or condensed milk but i just kept it simple. Just make sure the vegan cream cheese is whipped and gets fluffy! I used the brand Miyoko’s plain cream cheese which is cashew nut based!