This ultra-rich, decadently creamy and smooth Vegan New York Cheesecake is surprisingly easy to make. Enjoy as it is or get a little fancy with your choice of topping. It is vegan dessert perfection and you absolutely need it in your life.....
Vegan Cheesecake has got to be one of my all-time favourite desserts. I love anything rich, creamy and decadent and it doesn't get much more rich and decadent than this Vegan New York Style Cheesecake.
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I have made and eaten a lot of vegan cheesecake (all in the name of research of course ;O) and whilst they are mostly very lovely, they aren't like "real" baked New York Cheesecake.
My Vegan New York Cheesecake is just like a "real" baked cheesecake in texture. Dense, rich, super creamy and very satisfying. It's as amazing as my vegan chocolate cheesecake.
To get the perfect vegan baked cheesecake texture I experimented with many different ingredients and methods. I settled for a combination of cashew nuts and chickpeas. Yes, the humble but quite awesome chickpea is the secret ingredient here.
Please do not let that scare you off. You would NEVER know.
You might remember that they made a surprise appearance in my Healthy Raspberry Chocolate Fudge Tart, and that's what gave me the idea of adding them here.
The cashews give the filling it's creaminess and the chickpeas give the denseness, in a similar way that heavy cream cheese and eggs would in a non-vegan baked cheesecake. It's so similar in texture it's scary.
How to make vegan New York Cheesecake
This Vegan New York Cheesecake is surprisingly easy to make.
- Step 1 - First you need to make the crust and let is set in the fridge. For this I use my Vegan Digestive Biscuits recipe but you could also use vegan graham crackers, or to make life easier you can use store bought digestive biscuits or graham crackers (some are accidentally vegan). All you have to do is blend them with some vegan butter or coconut oil in a food processor.
- Step 2 - Press the crust mixture into the bottom of a 9 inch spring form pan (or similar). My go to bakeware is always USA Pan. Their spring form pan is great.
- Step 3 - While the crust is setting up in the fridge, blend the filling ingredients together until smooth. I recommend soaking the cashew nuts in boiling water before blending in the instructions, but if you have a high powered blender like a Blendtec or a Vitamix then you can get away without doing this.
- Step 4 - Once the filling is blended and smooth, pour it on to the base and bake.
- Step 5 - Allow to cool then refrigerate for a few hours before serving.
For such a decadent dessert it's all pretty easy really!
Serving suggestions
Whilst this Vegan New York Cheesecake is absolutely delicious on it's own, I love to top it with a little something extra.
The healthiest option is fresh fruit. Juicy berries in particular are very nice. Then there's my Five Minute Vegan Caramel Sauce, my Blueberry Lavender Sauce or my Vanilla Roasted Strawberries ♡
Or my Vegan Lemon Curd or Pumpkin Caramel Sauce...♡♡
I think the Pumpkin Caramel Sauce is my favourite cheesecake topping so far. It is a very indulgent combo and is extremely rich but that's how I like my desserts!
For a festive spin on this cheesecake you could top it with a layer of my sweet, boozy Mincemeat.
Success tips
- Blend absolutely thoroughly. The filling needs to be smooth as silk.
- Be sure to use a springform pan so you can get the cheesecake out easily once it's ready.
- Follow the recipe closely for best results.
- Don't overbake. It should have a wobble in the middle and it will set up properly as it cools.
- Don't cut/serve until it has been refrigerated.
Storage
Vegan cheesecake leftovers will keep really well in the fridge for up to a week. Just be sure to cover it so it doesn't dry out.
So to summarize, this Vegan New York Cheesecake is:
- Rich
- Creamy
- Tangy
- Easy to make
- Perfectly sweet
- And just like the real thing!
- I can't wait for you to try it!
Hungry for more?
📖 Recipe
Vegan New York Cheesecake
Author:
Ingredients
FOR THE BASE
- 350g / about 23 biscuits/cookies digestive biscuits (can sub graham crackers) - if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3). For a gluten-free version use gluten-free cookies
- OR vegan graham crackers
- 4 tablespoons melted vegan butter , or coconut oil
FOR THE FILLING
- 300g / 2 cups raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking)
- 175g / 1 cup canned chickpeas , drained & rinsed well
- 1 lemon zest and juice
- 1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
- 2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
- 120mls / ½ cup maple syrup
- 2 tablespoons tahini
- 1 can / 400 ml can full fat coconut milk (must be full fat, not light & if your can is 398 mls that's fine.
- ½ teaspoon salt
- 3 tablespoons apple cider vinegar
INSTRUCTIONS
- Preheat oven to 320F
- Prepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick
- Put digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.
- Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.
- Add all the filling ingredients to a blender and blend until completely smooth.
- Remove base from the fridge and pour the filling in carefully.
- Bake for around 50 minutes but this will vary depending on your oven and the pan you use. It should be set well around the edges and have a little tiny bit of a wobble in the middle when done.
- Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.
NOTES
- Blend absolutely thoroughly. The filling needs to be smooth as silk.
- Be sure to use a springform pan so you can get the cheesecake out easily once it's ready.
- Follow the recipe closely for best results.
- Don't overbake. It should have a wobble in the middle and it will set up properly as it cools.
- Don't cut/serve until it has been refrigerated
Storage - Store in the fridge for freshness, but unlike a lot of vegan cheesecakes it won't melt into a puddle if left at room temperature for a while before serving. Leftovers will keep really well in the fridge for up to a week. Just be sure to cover it so it doesn't dry out.
The pan - If you do not have a deep 9 inch spring form tin then an 8 or a 10 inch will be ok. The cooking time just might need to be adjusted very slightly. Using an 8 inch tin will make it take a little longer as it will be a bit deeper. Probably only 5 or 10 minutes longer though. If you use a 10 inch it will probably be ready a few minutes earlier as it wont be quite as deep. Follow my guide in the instructions for knowing when it is ready. A deep spring form tin is ideal for this recipe. If you do not have one then a tin with a removable bottom will also work. Do not try to make it in a cake pan with no removable bottom as you will never get it out. If you do not have a deep pan then you might need to use a bigger than 9 inch pan in order to fit everything in.
Oil-free? If you follow an oil-free diet then you can omit the crust and just cook the cheesecake filling. You can do this in the same way as above but you will need to make absolutely sure that your springform tin is leak proof as it won't have the biscuit layer covering the seams. The last thing you want is for the cheesecake to leak out before it sets up in the oven. Practise with the tin by filling it with water to see if any drips out. If it doesn't you are good to go. If it does then don't use that tin!
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Happy cat says
Hi, can I use peanuts instead of cashews?
A Virtual Vegan says
They would need to be raw peanuts, but they would take a lot more soaking than cashews and they also have a very distinctive flavour. I wouldn't personally use them. You could probably make it work better by making a nutty, caramel chocolate topped cheesecake, then the peanut flavour would work ok.
Celia says
Can I leave out the tahini I can't find it where I am living
A Virtual Vegan says
Yes that's fine. If you have some cashew butter use that instead, otherwise omit it.
Joy S Kessler says
Could this be made with a food processor instead of a blender?
A Virtual Vegan says
I actually made it in my food processor at Christmas because my blender died and it was fine. Make sure you soak your cashews really well. I soaked mine for about an hour so they were really soft, then I recommend starting with just the chickpeas and the cashews and a bit of liquid (either part of the maple syrup or part of the coconut milk), just enough to get it all moving. Just keep them going until they are really smooth then add the other things after that and keep going with them until it's absolutely smooth. There is a lot of mixture. You might need to split it into 2 if your food processor isn't a large one. Mine is a 14 cup one and it fit in there just right without losing some of it through the hole in the middle when I took out the blade! Hope that helps!
Ania says
I rarely leave any comments under recipes, but that one deserves all the hype and attention! I've been making this NY cheesecake for a few years now and everyone loves it. It's so worth the time and effort. Creamy, rich and smooth. :) The downside is that now I can't enjoy vegan cheesecakes anywhere else, because I've tasted heaven and I know now that a perfect vegan cheesecake exists :P
A Virtual Vegan says
Love this, thank you Ania!
Danielle says
Wow, this is the best vegan cheesecake I’ve ever had!! I didn’t think it would be good based on the ingredients list but it’s amazing, even people who are super picky think it’s good! And I’m so happy it’s healthy too! It is very filling so you can’t eat much of it though but it’s so good! It also freezes well!
A Virtual Vegan says
I'm really pleased you're enjoying it and it's good to know it freezes well!
Gigi says
Thanks for recipe. Filling tasted really good. I followed recipe exactly. Unfortunately, the 50 minutes wasn't long enough and I didn't realize until it was cut at the omnivore potluck, (soupy cheesecake). Will try again and cook longer. I used a thermometer to be sure the oven was the exact temperature since oven temperatures varies.
A Virtual Vegan says
Cooking times are never exact. It will vary depending on your oven and the colour/material of the pan you use and the depth of the pan etc. So many factors. That's why I say "about" 50 minutes and give a description of how it should appear when done. It should only have a very slight wobble when you remove it from the oven. If it was soupy then it must have been more than a slight wobble. The minimum of 4 to 5 hours setting time in the fridge is crucial too. The full fat coconut milk is also essential for this recipe to set properly so don't be tempted to use another kind. Hope that helps!
Rachel SAG says
Amazing. Everyone loves it and everyone can eat it and have seconds. Made twice in three weeks!!!
A Virtual Vegan says
Yay! Glad everyone is enjoying it! Thanks for taking the time to leave a review!
Marsha Robinson says
Perfection...!!
Izabela says
Amazing!!
Pam Stenquist says
I do not have maple syrup, but I I have agave. Also, I want to bake individual portions in cupcake liners, what do you think?
A Virtual Vegan says
It has never been tested with agave but I would think it will technically work. However maple syrup has a much better flavour. It plays a big part in making this recipe taste good. I personally wouldn't use agave instead.
As for cupcake liners I'm sure that would be fine as long as they are resting in a muffin pan, but as I haven't tried it I don't know about timings. You will need to bake until the edges have set and the centre just jiggles a tiny bit. I would guess probably about 20 minutes but it's so hard to tell without having tried it.
Hope that helps!
Cecilia says
Do you think this would turn out well if I used sunflower seeds instead of cashews? My child is allergic to them...
A Virtual Vegan says
I don't know. It would technically work if you soak them first, but I don't know how the flavour would be. It's not something I've ever tried.
Wendy says
Does it tastes like coconut?
A Virtual Vegan says
No it doesn't.
Cathy Klovski says
Sooooo, I ran out of tahini! Help! I have used white miso in other recipes but I worry about the stronger taste of the miso over powering it all.
Thank you.
Cathy
A Virtual Vegan says
Don't use white miso. If you have some natural cashew butter use that instead, or just omit it.
Evie says
Don’t let the liquid filling fool you!
After 50 mins in the oven it will come out perfect, solid and creamy!
Great recipe!
Campbell says
Amazing! This is my go-to cheesecake recipe! I made this for a teenagers birthday party and they all loved it and had no idea it was vegan! Best cheesecake I have ever had! It is so easy to make and it is such a crowd pleaser! You need to try this recipe!!!
Brianna says
I am definitely trying this recipe! It looks amazing! I usually use great northern white beans instead of chickpeas, because I think they tend to be creamier and less “beany.” Do you think they would work in this recipe? ?
A Virtual Vegan says
I've never tried it with great northern beans so I'm not sure how it would compare. It gets great feedback as it is though. Hope you enjoy it whatever you decide!
Caryl says
This would make a great chocolate cheesecake with some cacao powder added to the mix!
A Virtual Vegan says
I do plan to make an adapted chocolate version one day!
Caryl says
That’s great. Until you do, I’m going to experiment myself ?
Carol says
Thinking the same thing...and curious how. Cocoa powder? Added sweetener for the cocoa powder?
A Virtual Vegan says
Yes probably cocoa powder just added in. Probably a tiny little bit of instant coffee or espresso powder as it enhances the chocolatey flavour. It might need some extra sugar to balance out the bitterness. With this recipe it's easy to taste the mixture in the blender and adjust it though. You could also maybe half the batter and add cocoa to just one half then swirl them together. Hope that helps!
Tami says
Would you be so kind as to figure out how to make this in an instantpot? I LOVE my instantpot! Thank you !
A Virtual Vegan says
I won't try it in an Instant Pot. The biscuit base would end up really soggy with it being steamed/pressure cooked. It really wouldn't be at it's best. Sorry!