Vegan Coconut Vanilla Cheesecake

Aug 30, 2026 · By VanillaGoods

Baking Cheesecakes Origin: Tahitian Vanilla: Beans Medium

Vegan coconut vanilla cheesecake made with Tahitian vanilla

Vegan coconut cheesecake flavored with a whole vanilla bean. An intermediate recipe: 35 minutes of prep and 60 minutes of cooking, plus cooling and chilling; serves 12. Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Prep 35 min

Cook 60 min

Cool & Chill 9 hr

Total 10 hr 35 min

Servings 12

Diet Vegan

Ingredients

Adjust yield

servings

Crust

1 ½ cups (150.0 g)graham cracker crumbs
6.0 tbsp (85.0 g)vegan butter, melted

Filling

32.0 oz (900.0 g)vegan cream cheese, softened
1.0 cup (200.0 g)granulated sugar
4.0flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
½ cup (120.0 ml)vegan sour cream
1.0vanilla bean, split and scraped
½ cup (40.0 g)toasted coconut flakes

Make it at home

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Instructions

Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of foil and bring a kettle of water to a boil for the water bath.
Make the flax eggs: stir 4 tablespoons of ground flaxseed with 12 tablespoons of water and let it sit for 5 minutes, until thick and gel-like.
Stir the graham crumbs and melted butter together until evenly moistened, then press firmly into the bottom of the pan and chill while you make the filling.
Beat the softened cream cheese on medium speed until completely smooth, then beat in the sugar and vanilla until creamy.
Add the flax eggs one at a time on low speed, mixing just until each disappears, then blend in the sour cream; avoid overbeating to keep the texture dense and crack-free.
Pour the filling over the crust, set the pan in a roasting pan, and pour in hot water to come 1 inch up the sides. Bake at 325°F (165°C) for about 60 minutes, until the edges are set but the center still jiggles slightly when nudged.
Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour, then chill overnight before slicing with a warm, clean knife.
Scatter the toasted coconut over the chilled cheesecake just before serving.

Tips

Toast the coconut in a dry skillet, stirring constantly, until just golden; it burns quickly.
Don't toss the scraped pods: tuck them into a jar of sugar for homemade vanilla sugar.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Choosing vanilla: Tahitian vanilla (floral, cherry, anise) suits this recipe best; Madagascar (rich, creamy, classic) is a great alternative, and any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla cheesecake?

Plan on 35 minutes of prep and 60 minutes of cooking, plus 9 hr cool & chill. The recipe makes 12 servings.

How should I store vanilla cheesecake?

Refrigerate, covered, for up to 5 days, or freeze well-wrapped slices for up to 1 month.

Can I use a different form of vanilla?

Yes. This version uses 1 split vanilla bean. You can swap in 2 teaspoons of vanilla extract, 1 tablespoon of vanilla bean paste, or 1 teaspoon of vanilla powder instead; they're interchangeable at these amounts. Beans give the most visible specks and the fullest aroma.

What makes this recipe vegan?

It uses plant-based swaps for every animal ingredient: vegan butter, melted, vegan cream cheese, softened, flax eggs (1 tbsp ground flaxseed + 3 tbsp water each), vegan sour cream, toasted coconut flakes. Check that your plant butter and other packaged ingredients are certified vegan.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

482 Calories / serving

38.0g Fat

32.3g Carbs

6.3g Protein

23.4g Sugar

Whole recipe (12 servings): ~5784 cal · 456g fat · 388g carbs · 76g protein · 281g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 482 calories

What it takes to burn one serving

Brisk walking 91 min·5.3 mi·~10650 steps
Walking uphill or incline treadmill 65 min·3.3 mi·~6500 steps
Moderate cycling 49 min·9.8 mi
Swimming laps 68 min
Jogging 47 min·3.9 mi·~7500 steps
Stair climbing 45 min·~4050 steps
Dancing 78 min
Bodyweight circuit training 49 min
Cleaning, errands, or playing with the dog 112 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.