Vegan Cheesecake - Chocolate Covered Katie

To make vegan cheesecake, first preheat the oven to 350 F. Fill any baking pan about halfway with water and place it on the oven’s lower rack. Prepare your crust in a 9 inch springform pan, and set aside. Bring cream cheese to room temperature. Beat all cheesecake ingredients in a blender or food processor just until smooth. (For best results, do not overbeat, which can introduce air bubbles that might burst in the oven and cause cracking.) Smooth the filling on top of your prepared crust. Place on the middle rack, above the rack with the water pan. Bake 30 minutes. When the time is up, keep the oven door completely closed but turn off the heat. Leave the pan in the closed oven for an additional 5 minutes. Then remove the still underdone cake and let cool at least 20 minutes on the counter before refrigerating until chilled. It is important to let the vegan cheesecake cool gradually so it does not crack. The cake firms up considerably as it chills and will be ready to slice after a few hours. Or you can make it the day before and let it firm up overnight. Store leftovers covered in the refrigerator for 4 days or in the freezer for up to 2 months.
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Want a version with more protein? Whip up this easy Protein Cheesecake.