Vegan Keto Classic Style Cheesecake - A creamy plain cheesecake with a delicious buttery crust. Super easy and will be eaten by anyone, it's that good. Neuroticmommy.com #vegan #veganketo #cheesecake #christmas #holidays
5 from 2 votes
Yield: 12

Vegan Keto Classic Style Cheesecake

Prep Time:
10 mins
Cook Time:
50 mins
 
A creamy plain cheesecake with a delicious buttery crust. Super easy and will be eaten by anyone and everyone, it's that good!

Ingredients

For the Crust

  • 6 tbsp vegan butter (melted)
  • 3 tbsp monkfruit sweetener (or sweetener of choice)
  • 1.5 cups almond flour
  • pinch of salt

The Filling

  • 32 oz vegan cream cheese (I used 4 Trader Joe's vegan cream cheese tubs)
  • 1 can (13.5oz) coconut cream
  • 1 1/4 cup monkfruit sweetener (or sweetener of choice)
  • 4 tbsp almond flour
  • 2 tbsp apple cider vinegar (or lemon juice)
  • 2 tsp vanilla extract

Optional Toppings

  • dusting of powdered sugar (make sure to use powdered monkfruit for keto)
  • handful of berries per slice
  • vegan caramel sauce

Instructions

For the Crust

  1. In a large bowl add all the ingredients and mix until well combined. It should be crumbly and a bit wet and you should be able to mold it to the bottom of your pan.

For the Filling

  1. Preheat oven to 350F and spray an 8" round springform pan with coconut oil spray or any non stick cooking spray.

  2. Using a stand or electric hand mixer place all the filling ingredients into a large bowl and mix until combined and super creamy.

The Assemble

  1. Press crust into bottom of your springform pan, distributing it evenly.

  2. Pour the cheesecake filling on top of the crust and even out the top using a spatula.

  3. Cover the bottom of the springform pan in foil, letting it come up the sides a little bit. Place the pan in a large tray and pour water half way up. The water should not go higher than the foil.

  4. Place in the oven carefully and bake for 50 minutes. Do not open the oven.

  5. Once the 50 minutes are up, turn the oven off and let the cheesecake sit in there for an extra 10-15 minutes.

  6. Remove from oven carefully, remove the springform pan out from the water bath and onto your counter. Carefully disregard the water from your water bath. Let the cheesecake sit out on your counter for 30 minutes. After the 30 minutes are up place in your fridge to set. I like to set mine overnight but you can slice into it at 6 hours.

  7. When ready to serve dust the top with powdered sugar and berries, serve and Enjoy!

Recipe Notes

  • I have cut into the cake at the 4 hour mark after it's been in the fridge and I still found that it wasn't quite set enough. It wasn't as firm as I'd like it to be. I also cut into it at the 6 hour mark and I still wasn't satisfied with the consistency. After being in the fridge overnight I found it to have the best consistency. 
  • To keep this keto make sure you're using keto sweeteners like this one.
  • Keto Friendly powdered sugar.
  • You do not taste the coconut in the recipe.
  • I have not tried subbing the coconut cream for anything else. If you do and it turns out quite nice, please let other readers know in the comments.
  • To learn more on the keto diet read this post.
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