I have tried a lot of vegan cheesecake recipes over the years and have had some hits and some misses.

What I have learned from all the different recipes I have tried, is that I do prefer to use cream cheese instead of cashews and that I really love the addition of chickpeas.

I also decided when I was creating this recipe to try and use some of the liquid left from the chickpeas and whip some fluffy aquafaba and fold that in. Partly because it was there and I didn’t want it to go to waste, and partly because I thought it would add a little lightness and lift to the recipe.

I also decided to use up the remaining whipped aquafaba to use as the topping for this vegan cheesecake. You can just as easily use a store-bought coconut whip if you prefer and save the extra aquafaba for a future recipe. It freezes really well!

I personally think this cheesecake recipe is really simple and super tasty. Its creamy and light, and full of coconut flavor! If you are feeling extra, you could top this cake with our vegan caramel or fudge sauce and skip the whip all together. No matter how you top it, I think you will love it!

INGREDIENTS:

You will need for this recipe:

a blender or food processor
8 or 9 inch springform pan
aluminum foil

The Crust:

1 1/4 cup graham crackers ( one full sleeve)
3 tablespoons vegan butter, melted
1/2 cup unsweetened coconut flakes or shredded coconut
5 tablespoons white sugar

The Filling:

2 (8 oz) containers vegan cream cheese ( we used Miyoko’s)
1 (15 oz) can chickpeas ( drained but liquid reserved)
1 cup white sugar
1/4 cup tapioca starch
7 (oz) or about half a can of full fat coconut milk or cream
2 teaspoons vanilla extract
1/2 teaspoon coconut extract (optional)
pinch of salt
1 cup whipped aquafaba (made from reserved chickpea liquid)

*the cream cheese brand we used is pretty tangy. If using a milder cream cheese like Tofutti, then I suggest adding a few teaspoons of lemon juice to the recipe.

Toppings:

Leftover aquafaba plus 1/2 cup sugar (you could also used ready made coconut whipped topping)
1/4 cup unsweetened coconut flakes or shredded coconut, toasted

INSTRUCTIONS:

preheat oven to 350 degrees

Begin preparing the crust by adding the graham crackers and coconut to a food processor or blender. Blend until the crackers and coconut are broken down to sandy consistency. I always do this in my food processor because it seems to work a little better. Add the butter and sugar to mixture and blend until well combined.
Prepare a springform pan by wrapping the outside in a few sheets of aluminum foil. The cake will bake in a water bath so the goal is to make sure no water will seep through the cracks. Or you will be left with a sad, soggy cheesecake. Nobody wants that!
Press the crust mixture evenly into the bottom of the pan. Pop the pan in the oven for about 10 minutes. Remove and allow the crust to cool. Reduce oven temp to 325 degrees.
To prepare the aquafaba, add the liquid from the chickpeas to a stand mixer, or a large bowl if using an electric hand mixer. Add 1/4 teaspoon of cream of tarter or salt. Beat on high until the mixture resembles whipped egg whites and has formed stiff peaks.
To prepare the filling, add the chickpeas, along with the coconut milk to your blender or food processor. Process until the mixture is completely smooth! Next add the remaining ingredients EXCEPT the whipped aquafaba and blend. Once the filling is completely mixed and creamy smooth, transfer to a large bowl. Take 1 cup of the whipped aquafaba and gently fold it into the mixture using a rubber spatula until it is fully incorporated.
You can place the remaining aquafaba in the fridge and rewhip it later for the topping. If not using it for the topping it will keep in the fridge for a up to a week, or you can freeze it for later use.
Pour the filling into the springform pan over the cooled crust. Place the spring form pan into a roasting pan or any other pan that you may have that is larger than the springform. I use a 12 inch cake pan. Fill the larger pan halfway with hot water. Carefully place the cake into the oven in the center rack. Allow cake to bake for 60-70 minutes.
Allow the cake to cool on the counter, on top of a cooling rack, for 15 minutes before placing the inside the fridge for at least 5 hours to set.
If using aquafaba as your whipped topping, remove from fridge. Add 1/2 cup of sugar and rewhip the mixture until stiff peaks form.
Add the coconut to a small skillet over medium heat. Keep moving the coconut around the pan to avoid burning it. It will toast up golden brown in just a few minutes. Allow to cool.
Top the cheesecake, still in the pan, with whipped topping and toasted coconut when ready to serve. Remove the ring from the pan and slice the cake to serve. Store leftovers covered in the fridge.
If you like this recipe, try these:

vegan triple coconut cheesecake