Vegan + Dairy Free + Gluten Free Coffee Cake Cheesecake!
This cheesecake - coffee cake brings together the delightful classic qualities of both coffee cake crumb topping and classic vanilla cheesecake. It starts with a classic graham cracker crust followed by a layer of creamy cheesecake. Then in the center there’s a fun layer of cinnamon and sugar- followed by the rest of the cheesecake. Topped with a crunchy brown sugar & cinnamon crumb topping!
It is so good that I spent the time to create TWO versions! This version is gluten, dairy and egg free using vegan allergen ingredients such as Tofutti Cream cheese, silken tofu and silk heavy cream! The other version uses classic ingredients such as regular cream cheese and eggs. (but remains gluten free).
I only took one set of photos as they turned out identical!! The ONLY difference between the two is that this vegan version has a slightly lighter taste/texture. However don’t worry- it doesn’t taste vegan in any capacity :).
Ingredients and substitutions:
Vegan Cream Cheese: Hands down tofutti is my favorite as it bakes up exactly the same as regular cream cheese. Some brands may melt too much or not turn out quite the same… so experiment at your own risk.
Silk Heavy Cream: This product is incredible but it can be tricky to find! If you need to swap it out you can use unsweetened coconut cream instead.
Vegan Butter: Any brand will work for this recipe across the board!
Cheesecake Tips & Tricks
Use Room Temperature Ingredients
Cheese: Always use cream cheese that’s at room temperature. Cold cream cheese can result in lumps and a less smooth texture.
Eggs: Bring eggs to room temperature as well, which helps them incorporate more evenly into the batter.
Avoid Overmixing the Batter
Overmixing can incorporate too much air into the batter, which can lead to cracks as the cheesecake bakes and cools. Mix just until everything is smooth and combined, and avoid high-speed mixing.
Chill the Cheesecake Properly
After baking, it’s important to cool your cheesecake gradually. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracks.
Afterward, cool the cheesecake on the counter for 30 minutes or up to 2 hours before transferring it to the fridge. Refrigerate for at least 4 hours (overnight is best) for optimal flavor and texture.
The Perfect Crust
Crumb Consistency: Use a food processor to crush graham crackers, cookies, or whatever base you're using. The crumbs should be small and uniform for a smooth, even crust.
Butter Amount: When mixing the crust, make sure the crumbs are well-coated with butter, but not swimming in it.
Press Firmly: Press the crust mixture down firmly into the bottom of the pan, using the back of a spoon or a glass to get an even layer. You can even go up the sides of the pan a little, but make sure it's compact.
Why I don’t bother with a water bath:
Speaking of cheesecake in general: The reason you would use a water bath when making a cheesecake is to prevent cracking and keep the top from becoming rubbery. I have found that by slowly cooling down the cheesecake in the oven (even without the water bath) made all the difference in preventing cracks. Handling the cheesecake before it sets up or putting it too quickly through temperature changes is the culprit for causing cracks. As long as the process is followed exactly, to allow for the cheesecake to fully set up before you handle it, you should be good!
With this recipe specifically I did not want any added moisture in the oven- as it could interfere with the crumb topping getting nice and crisp! Plus- the crumb topping will completely cover any cracking or imperfections.
VEGAN Coffee Cake Cheesecake (Gluten/Dairy/Egg free Version)
Ingredients
- 2 cups Gluten Free graham crackers crumbs
- 2 tablespoons organic cane sugar
- 1 stick/ 1/2 Cup Dairy Free/Vegan Butter melted
- 1 pound Silken or soft tofu
- 24 ounce Tofutti plain vegan cream cheese
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 ¼ cups organic cane sugar
- 2 ½ tablespoons Silk dairy-free heavy cream
- ½ teaspoon baking powder
- 6 tablespoons gluten free all purpose flour
- 1/4 Cup Brown Sugar
- 1 Tsp Cinnamon
- 2 Tsp Unsweetened Cocoa Powder
- 3/4 Cup Gluten Free All Purpose Flour (I used King Arthur)
- 3/4 Cup Brown Sugar
- 1 Tsp Cinnamon
- 6-8 Tbsp Melted Vegan/Dairy Free Butter (This quantity may range a little depending on what all purpose flour you choose!) You need enough for it all to form into clumps when mixed with a fork).
- 1/4 Tsp Salt
- 1 Cup Powdered Sugar
- 1 Tbsp Bourbon
- 1 Tbsp Milk (dairy or nondairy)
- pinch of salt
Instructions
- Start by preheating the oven to 350 degrees. Trace the inside base of a 9” springform pan on parchment paper and cut it out. Place the parchment cutout inside of the pan and wrap the bottom of the pan with several layers of aluminum foil (this helps to prevent spillage from the pan). To prevent sticking spray the entire interior of the pan with oil.
- Add your graham crackers and sugar into your food processor and pulse until you have a fine crumb. Then pour in your melted butter and stir the mixture by hand until the butter is incorporated throughout. Pour the mixture into the bottom of the springform pan and about 1/3-1/2 of the way up the sides. Press it down evenly and set aside.
- Rinse out the food processor and wipe it dry. Add the tofu and all the other cheesecake filling ingredients to the food processor. Process 60 seconds or until the filling is completely smooth.
- Make the Cinnamon Brown Sugar Layer: Mix dry ingredients together in a small bowl and set aside.
- Make the crumb topping in a medium bowl: Mix together the dry ingredients and stir in the butter a little at a time until clumps form throughout. (Depending on the all purpose blend that you choose you may need only 6 of the tbsp or up to 8! )
- Pour half of the filling on top of your graham cracker crust in the pan.
- Using a spoon sprinkle the cinnamon brown sugar blend evenly across the surface of the cheesecake.
- Carefully spoon the remaining cheesecake over the layer of the cinnamon/sugar. Adding a little add a time helps prevent the layer from breaking.
- Sprinkle the crumb topping evenly over the top of the cheesecake.
- Place the cheesecake on the center rack and bake for 50 minutes. Keep an eye on the cheesecake after 30-40 minutes to make sure your crumb topping does not overbake. I like the tent the top of the cheesecake with tinfoil around the 35-40 minute mark once it looks baked with a dark golden brown color. Do this quickly as you don't want the oven door left open long.
- After the cheesecake is finished cooking, turn off the oven, and leave the cheesecake in the oven for 1 hour.
- Remove the cheesecake from the oven and leave it at room temperature to slowly cool for an additional 1-2 hours before wrapping it up.
- Optional: Whisk together the bourbon and powdered sugar to make a drizzle. Then spoon it over the top of the cheesecake evenly.
- Wrap the cheesecake in the pan with aluminum foil and place it in the fridge for 16-24 hours before serving (or up to 3 days).
- Serve and enjoy!