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From the sugar cone crust to the colorful speckles of sprinkles on the inside, this vegan cheesecake is perfect for all occasions. The creamy vanilla filling, made from a combination of dairy-free cream cheese and silken tofu, gives the perfect New York-style cheesecake experience.

Birthday Cake Cheesecake With Sugar Cone Crust [Vegan, Gluten-Free]

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8-10 slices

Cooking Time


Ingredients You Need for Birthday Cake Cheesecake With Sugar Cone Crust [Vegan, Gluten-Free]

For the Crust:
  • 1 box sugar cones, crushed
  • 6 tablespoons vegan butter, soft
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon

For the Filling:

  • 2 8-ounce packages vegan cream cheese
  • 2 12.3-ounce packages soft silken tofu
  • 1/2 cup agave
  • 4 teaspoons vanilla extract
  • 1 teaspoon cornstarch
  • 1/2 cup flour
  • 1/2 cup natural sprinkles (optional)

For the Coconut Whip Topping:

  • 1 13.66-ounce can solid coconut cream or 2 13.66-ounce cans of coconut milk chilled in refrigerator overnight
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup natural sprinkles

How to Prepare Birthday Cake Cheesecake With Sugar Cone Crust [Vegan, Gluten-Free]

To Make the Crust:
  1. Preheat oven to 375°F and line an 8-inch springform pan with parchment paper (optional).
  2. In a food processor, add the sugar cones, gently pulse until smaller bits remain. Add vegan butter and coconut sugar, pulse a few more times, and then press the mixture into the bottom of the spring form pan. Bake for 10 minutes and remove from oven.

To Make the Filling:

  1. In a food processor add the vegan cream cheese, silken tofu, agave, and vanilla extract, and pulse until smooth and creamy. With mixer on slow, slowly add the cornstarch and flour a little at a time until fully incorporated. Pour the mixture into the spring-form pan and bake for one hour.
  2. Remove the cheesecake from the oven and let cool on a countertop for 1 hour. Top with coconut whip and sprinkles and store in the refrigerator to set for at least 1 hour.

To Make the Topping:

  1. In the bowl of a standing mixer add the solid coconut and whip until smooth. Sift in the powdered sugar and add the vanilla, and set aside to chill.
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Nutritional Information

Total Calories: 6408 | Total Carbs: 734 g | Total Fat: 338 g | Total Protein: 105 g | Total Sodium: 4814 g | Total Sugar: 416 g Per Serving: Calories: 801 | Carbs: 92 g | Fat: 42 g | Protein: 13 g | Sodium: 602 mg | Sugar: 52 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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