Non-dairy cream cheese, tofu and cashew puree are some possible substitutions for cream cheese when making vegan cheesecake. Combinations of soy yogurt and almond milk also make good substitutes.
One easy vegan cheesecake recipe combines 1 1/2 cups soaked cashews, 1/2 cup coconut, 1/3 cup coconut oil, the juice of 1 lemon and 1/2 cup agave nectar.
To make the cheesecake, blend the ingredients together with a food processor or blender. Use either crushed graham crackers or a combination of 1 cup crushed dates and 1 cup cashews for a crust. Grease a pie pan or muffin tin, and then pack the crust with your fingers. Pour the wet mixture into the pan or tin. Cover and freeze for 4 to 6 hours. Add fruit, peanut butter or other vegan ingredients as desired to change the flavor.