Vanilla Bourbon Vegan Cheesecake

"Dairy-free lovers of cheesecake rejoice!! I have a Vanilla Bourbon VEGAN CHEESECAKE recipe up now. Run, don’t walk, to make this because it’s everythingggg and more and also kinda classy (but takes little to no baking skills) and that’s the tea."
-- @corn-thecook
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  • Recipe Card
Prep time 10mins
Cook time 1hr 10mins
Serves or Makes: 12

Recipe Card



  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup ginger snaps crumbs
  • 1/2 cup melted dairy-free butter

Crust Instructions


  • Step 1

    Preheat the oven to 350°F.

  • Step 2

    Combine all the crust ingredients in a medium sized bowl and press into the bottom of a greased 10" springform pan. Bake for 10 minutes.



  • 16 ounces dairy-free cream cheese
  • 15 ounces can of coconut cream
  • 8 ounces dairy-free ricotta
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons bourbon
  • 2 teaspoons vanilla extract

Filling Instructions

  • Step 1

    While your crust is baking, make the filling by adding all the ingredients into a large bowl. Combine using an electric mixer. Pour into the springform pan once the crust is done baking.

  • Step 2

    Bake the entire cheesecake for 1 hour-1 hour 10 minutes. Allow cake to sit in the oven and cool for 1 hour prior to baking.

  • Step 3

    Cover the cheesecake with tinfoil and refrigerate for at least 3 hours. Serve with extra crushed graham crackers, bits of ginger snaps, or your favorite red berry!

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