Description

This rich brown sugar maple mascarpone cheesecake is everything that a fall cheesecake should be- decadent, ultra creamy and milder than traditional cheesecake, perfectly sweet with ripples of maple and brown sugar, and unbelievably dairy free, no eggs, and vegan!

Ingredients

Scale

Graham Cracker Crust:

1 package or batch (250 g) vegan graham crackers or Lotus Biscoff Cookies
1/3 cup (87 g) melted vegan butter

Brown Sugar Maple Mascarpone Cheesecake Batter:

3 8-ounce containers (24 ounces) vegan cream cheese, room temperature
12 ounces vegan mascarpone
1 cup (240 mL) vegan heavy cream or cashew cream
1 cup (200 g) light brown sugar
1/2 cup (120 g) dairy free yogurt or dairy free sour cream, room temperature  
1/2 cup (120 mL) maple syrup
9 tbsp (90 g) cornstarch or arrowroot starch
2 tbsp vanilla extract
3–4 cups boiling water, for water bath

Toppings:

1 batch vegan caramel, for topping
Vegan whipped cream

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Instructions

Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. Preheat the oven to 400F. I recommend making the mascarpone before beginning, or the day prior. Either works!
Make the crust: Add the graham crackers or cookies to a food processor, and pulse until you reach a fine crumb. Then add in the melted vegan butter, and pulse again until you get a wet crumb. Press the cookie crumbs into the bottom of your cheesecake pan, working up the sides of the pan as well. Place the pan into the oven to bake for 10-12 minutes to par-bake. While the crust is baking, make the filling.
Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, add in all ingredients. Blend until creamy smooth, stopping the mixer a few times to scrape the bottom (to ensure everything is well integrated). Pour the cheesecake filling into the springform pan, and smooth the top. Place the cheesecake pan onto a baking sheet (SEPARATE from the baking sheet used for the water bath- this cheesecake baking sheet just helps to transport the cheesecake to and from the oven).
Reduce the heat of the oven: Reduce the heat to 350F.
Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
Bake the cheesecake: Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake baking sheet onto the middle rack and quickly close the oven to bake for 55-65 minutes, or until the the top of the cheesecake lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour with the door slightly cracked. The water should also be completely dissolved. Please see the video tutorial. The cheesecake should still be wiggly. This is completely fine and should be that way. This cheesecake will not seem cooked at all when you first turn off the oven.
Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then cover and place the cheesecake into the fridge to chill for 4 hours, or overnight.
Serve and enjoy! When ready to serve, top with caramel or vegan whipped cream,, and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.

Notes

Water bath: Using a water bath is extremely important for a moist cheesecake! Please see blog post for all tips.

Gluten free: Swap in gluten free vegan graham crackers (recipe is linked with the graham cracker recipe) or gluten free homemade biscoff cookies!

Please read the above blog post for all tips & tricks on how to make this baked vegan cheesecake, as well as watch the quick YouTube tutorial! Thank you!