Vanilla Cheesecake

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Servings: 5-6
Cook Time: 35-40 minutes
Prep Time:  20 minutes
Total Time: 12 hours


This vanilla cheesecake is made with a base of graham crackers and a filling of cream cheese, coconut cream and Vanilla Oatmilk. It’s then all set in the fridge overnight to create a creamy cheesecake to enjoy.



10 sheets of vegan graham crackers

1/4th cup sugar

3 tablespoons coconut oil, melted

3 tablespoons maple syrup



16 oz cream cheese

1 cup coconut cream

1 tablespoon Califia Farms Vanilla Oat

2 tablespoons cornstarch

1 tablespoon vanilla bean paste

1/2 cup sugar

1 tablespoon lemon juice

Zest of 1/2 lemon



Preheat your oven to 350 degrees.

Begin by making your crust in a food processor by blending graham crackers, sugar, coconut oil and maple syrup. Transfer to a 12 x 5.5 x 2 inches (biscotti) pan lined with parchment. Tap down with a measuring spoon to seal the crust in place. Bake for 10-15 minutes. Remove and set aside to cool.

Next, make your filling by adding all your filling ingredients to a food processor or stand mixer until all combined. Layer in your filling in the pan with the crust. Bake for 40-45 minutes. Remove and cool for up to 20 minutes. It should still be a little jiggly, and that’s okay because it will set overnight in the fridge.

Cover your cheesecake and place in the fridge overnight. When ready to serve, pull out from the pan using your parchment, and slice into triangles. Serve over with berries and compote (optional).