Vegan Birthday Cake Cheesecake

Posted by in Cheesecake, Cooking, Sweets | 9 comments














Hello & Happy Tuesday!!







Recently Eat Drink Shrink turned five years old. Just typing that is crazy as a once creative outlet snowballed into finding my passion to cook and my full time job! Initially when I developed EDS, it was an avenue to bridge the gaps in knowledge for non toxic cruelty free products, provide restaurant reviews for vegan concepts, and feature documentary reviews. While I still continue to advocate for non toxic products, as a clinical nutritionist I found it be less fulfilling, less impactful and food seemed to be the answer to everything. 



We can continue to treat disease and delegate what people should eat, but wellness begins at first bite. By teaching individuals to cook, get in the kitchen and connect with their food, and physically show them how effortless a recipe can be.. We can significantly mitigate the rates of obesity and chronic disease. 



On separate note I have to say that I love that recipe videos are becoming more commonplace on social media today. Whether you’re cooking something vegan or not, it serves as a medium to enable individuals to connect with food as if it’s right in front of them and gets people to start thinking about cooking. While celebrating EDS I thought I should create a birthday cake concept. Instead of going for the classic birthday cake, I decided to think outside the box and throw together a cheesecake! From a distance a vegan cheesecake sounds involved and a challenge. However, that is the furtherest thing from the truth! lol


I love to use tofu in cheesecake recipes for a myriad of reasons. It’s accessible, affordable, and creates a great texture! Cashews on the other hand are expensive, you can’t always find unsalted, it can be tricky to get the right consistency, and the flavor can be thrown by the taste of cashews resulting in the need to add more agave etc to a recipe. Needless to say, I prefer tofu!








What I love about this recipe is everything, especially the cone crust! It’s easy, festive, a perf variation of the classic birthday cake, rich, affordable, and the coconut whip ties it all in together. My one complaint would be that the natural sprinkles are not as visible in the cheesecake compared to the toxic varieties once baked. However, if that’s a deal breaker you can always opt for those!





If you love fun fab modern vegan recipes..

You have to try my recipe for a vegan Birthday Cake Cheesecake!







Want to see just how easy this recipe is?!

Watch this clip above!!











Why this recipe rocks: 




Sugar Cone Crust


Great for a bday!

Non vegan approved












































Yields 8 to 10 slices

Vegan Birthday Cake Cheesecake

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe


  • 1 box sugar cones, crushed
  • 6 tablespoons vegan butter, soft
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • Filling:
  • 2 package Follow Your Heart vegan cream cheese
  • 2 package silken tofu (I used soft)
  • 1/2 cup agave
  • 4 tsp vanilla extract
  • 1 teaspoon corn starch
  • ½ cup flour
  • 1/2 cup natural sprinkles (optional, as the sprinkles won't be super visible within the cake)
  • Coconut Whip topping:
  • 1 can solid coconut or two cans of coconut milk chilled in fridge overnight
  • 1/3 cup powdered sugar
  • 2 tsp vanilla extract
  • 1/3 cup natural sprinkles


  1. Preheat oven to 375° and line a spring-form pan with parchment paper (optional)
  2. Crust: In a food processor, add the sugar cones, gently pulse until smaller bits remain. Add vegan butter, 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.
  3. Filling: In a food processor add the vegan cream cheese, silken tofu, agave, vanilla extract, and pulse until smooth and creamy. With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated. Pour the mixture into the spring-form pan and bake for one hour. Remove the cheesecake from the oven and let cool on a counter top for one hour. Top with coconut whip and sprinkles and store in the fridge to set for at least 1 hour.
  4. Whip topping: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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  1. This is such an amazing looking cheesecake! I've never seen a vegan cheesecake look so much like a traditional cheesecake!
    • Awe, thank you so much Nisha! I'm obsessed with vegan cheesecake concepts as they are just so easy!
  2. This looks amazing. When you say two packages of silken tofu, how many ounces are you talking about?
    • Thanks Julie! That would be the standard 16oz package!
  3. When you say solid coconut do mean coconut cream? And also how many ounces each of cream cheese? Thank you!
  4. Does solid coconut mean same as coconut cream? Also how many ounces of cream cheese each if we need two packages? Thank you!
    • Hi Annabela, Yes, solid coconut from the top of the can only. The vegan cream cheese typically all comes in a 8oz package. I hope that helps!
      • Thank you!!!
  5. I would love it if you would give international measurements. I have to research how many grams are in a package of follow your heart cream cheese and i have no idea how many grams of silken tofu.... it would be helpful for your international visitors...

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