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.
Jump to:
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.
Rebecca says
This will be my first cooked cheesecake too!! But I'm wondering if coconut thickened cream (ingreds: coconut, native starch, live vegan cultures) would work instead of coconut cream in this? Would it still set in the oven or would it be a runny mess?
Thank you
A Virtual Vegan says
You need to use full fat canned coconut milk for this to get the right texture. Hope you enjoy it!
Kyla says
My first cooked cheesecake!!!!!!
I'm so happy!!!!! I've done raw ones a few times but this looked simple enough for me to be adventurous enough to try.....it smells gorgeous and I can't wait to try it I'm waiting impatiently for it to cool down ?
Thankyou so much for the recipe ???
A Virtual Vegan says
I'm excited for you! Hope you enjoy it!
Nicole says
Hello! This is a great recipe, I chose it because most cheesecake recipes can get fairly expensive with buying store-bought imitation cream cheese. I just made this and I’m noticing that I can still taste the tahini. I’m using sesame king brand, and it has no seasoning it’s just pure ground sesame. I used less than 2 tablespoons and it’s still fairly noticeable. Is this normal? With the recipe be affected if I didn’t use it at all next time?
A Virtual Vegan says
You can safely omit the tahini or reduce it.
kenna says
if i wanted to make this a pumpkin cheesecake, would i just add a can of pumpkin pie filling or puree and add extra sugar?
A Virtual Vegan says
If you add extra wet ingredients to this it might affect how it sets. I haven't tried it so I don't know how much pumpkin you would be able to get away with before it affected the setting/texture. I do have this pumpkin caramel though which is really great with this cheesecake. That could be an option to make it pumpkin-y without risking it not working. instead! https://avirtualvegan.com/vegan-pumpkin-caramel-sauce/
Chantel Shaw says
Thx for the great recipe; I'm anticipating making it, but first I have a question. What exactly is the ACV for & can it be omitted to suit a vinegar-free diet?
A Virtual Vegan says
The ACV is there to give it a tartness like a cream cheese made cheesecake has. You can omit it though. It won't affect it too much.
Bons says
Never seen so many cracks on a cheesecake. I'll continue working a thing it, using this recipe as a starting point. It's at least edible...
A Virtual Vegan says
I very rarely get cracks on this cheesecake when I make it myself and if I do it's just a tiny one. I have also never had any other reports of this from anyone else and this is a very popular recipe. Here are some things that can cause cracks so you might be able to deduce what went wrong:
Over-baking - I think this is probably the most likely culprit here especially as you say there were a lot of cracks. If it over-bakes it dries out and then it is inevitable that it will crack. It needs to be removed when it still has a wobble. If it goes past that point it is over-baked.
Too high a temp while baking - All ovens vary in temperature a little. There is a chance that yours runs a little hotter than it should. You can pick up an oven thermometer pretty cheaply. They are a really useful tool. I check my oven frequently so I know that the temperatures I give here in my recipes are accurate.
Opening the oven while the cheesecake is cooking - Drafts and temperature changes can cause cracks.
Not lining the pan with parchment paper - As the cheesecake cooks it shrinks and pulls away from the sides. If it isn't lined well, the tension can cause splitting and cracks.
Cooling too quickly - Did you refrigerate it before it had cooled completely?
Hope that helps!
Sheree says
This is an amazing vegan chesscake! The best recipe I have tried. And you would never guess that it has chickpeas in it!
Melanie McDonald says
Thank you so much! I'm really pleased you are enjoying it!
Elaine says
I made this cheesecake a couple weeks ago and absolutely loved it! I used chocolate graham crackers for the crust, but I might try OREO cookies next time. I do like having a bit of chocolate with my cheesecake. This will be my go-to recipe for making vegan cheesecake. I love that there are healthy ingredients in it such as cashews and chickpeas. Definitely making it for my birthday in January!
Rita says
The worst thing I did this week was make this cheesecake! It’s SO good I can’t stop eating it! And I live alone! And I didn’t cut into 10 servings so I’m pretty sure I’m having more than one serving at a time lol! I wonder if this freezes. I’m not going to take a chance and ruin it ?. Thanks so much for this wonderful recipe!!
Melanie McDonald says
Oh no! As I started reading your comment I thought it was going to say you hated it or something! I was so relieved once I got past the first sentence. I'm really pleased you enjoyed it. I have not tried freezing it because no-one will let me because they want to eat it all. Ha ha. As there is no dairy in it though it does last for a pretty long time in the fridge so you should be ok! Thanks so much for stopping by to leave feedback Rita!
Kiah says
Do I measure the cashews before or after soaking them? And do you think they can be replaced with silken tofu? I have a sister with a cashew allergy. Mine came out still watery in the middle, I guess I didn't do something right. Flavor was spot on though!! Thanks!
Melanie McDonald says
The cashews are measured before soaking. I haven't tried making it with silken tofu so I can't say for sure whether you could use it instead. It might make the filling a little looser and the quantity would probably need playing with. It would affect the overall flavour a bit too.
The cooking time is a guide and you should remove it when it is set around the edges and there is a little wobble in the middle.If it's still liquid in the middle then you would need to cook it a little longer. All ovens are different and the depth of your pan makes a difference too which is why the time isn't exact. Then by the time its been refrigerated for 5 hours it will be firm. It shouldn't be watery in the middle at all. Be sure you drain the cashews well as if you don't that could create excess liquid.
Hope that helps!
Halimah says
Hi, I love this recipe and even won over my skeptical omni brother. I am hoping to make this into a coffee cheesecake for another group of vegan-skeptical friends. Do you have any suggestions on how I can modify the flavour? Thank you :)
Melanie McDonald says
Oh, ha ha, I just saw your Facebook post while scrolling and replied there but I think for sure you could dissolve some coffee powder in a teeny tiny bit of boiling water and stir it into the batter once cool, or coffee extract would work too and might give you a more pronounced coffee flavour. I'd probably omit the lemon zest and juice. Toppings-wise, chocolate sauce would work really well, or caramel, or a creamy whipped coffee topping like cappuccino. You could use something like So Delicious Coco Whip dolloped on top too with shaved chocolate. That would be sooo good!
Bambi says
I'm trying this out for a Shavuot cheesecake contest. Question: I have all the ingredients but the cookies. could I do a GF pretzel crust and add a little sugar? I'm thinking of the strawberry jello pretzel layer dish that, as an American, I grew up eating... and topping the cake with a strawberry sauce! Thanks in advance for the recipe!
Melanie McDonald says
I have never tried using pretzels in a recipe like this so I'm not sure if they would hold together as well as cookies. I suggest making it as a trial in advance so you know for sure it works before the big day.
Hirvi Shah says
Hi
Thanks for sharing the recipe.
I tried this today but the centre portion of the cake is still in the liquid/paste form..
Do I need to bake it more? How can I fix it
Thanks
Melanie McDonald says
As long as you followed the instructions and didn't change any of the ingredients or cooking time it shouldn't be liquid after baking. It's hard to say how to fix it without knowing specifics like what you baked it in, whether you used exactly the same ingredients, oven temp, how long you baked it for etc. Maybe your oven just runs a little cool and it needed a little longer to bake? It should have been baked until it was firm around the edges with a slight wobble in the middle, as per my instructions. Hope that helps!
Larisa says
Great recipe! Can’t wait to try it. Can I skip the lemon zest and just use the juice of 1lemon? Also can I use a can coconut cream instead of milk? Does this hold its shape at room temperature? Thank you ??
Melanie McDonald says
I would recommend using both the zest and juice of the lemon as per the recipe. The juice helps give slight tartness which is necessary with a cheesecake, and the zest adds a lot of flavour.
I do not recommend using a can of coconut cream. The recipe is at it's best when made with a can of full fat coconut milk. Using just the cream will alter the texture and make it too firm. And yes, the cheesecake holds it's shape at room temperature. Although it needs to be chilled in the fridge after baking, once it's been chilled it is fine to leave out for as long as you need to. It's not going to melt or anything. Hope that helps!
Olin says
Hi, i live in a tropical country, where coconut milk is oftenly made from scratch. Is the full fat coconut milk can substitute using coconut milk made from scratch? There's coconut milk in a carton sold here, but there's no difference between full fat or not, just stated as coconut milk (the texture is thick creamy). Can i use itu? And use chickpea in a can to substitute cooked chick pea? Thanks so much for your reply
A Virtual Vegan says
Does your homemade or carton coconut milk separate when it gets cold in the fridge, so you get the hard coconut cream at one end and watery liquid at the other? That's what our cans of full fat milk do and you need that for this cheesecake to set properly and get the right texture. I hope so so that you can try this!
And as for the chickpeas, yes, canned is fine.
Olin says
Thank you thank you thank you for your fast response and explanation. Will try to check the coconut milk first. I need to make this soon once the ingredients completed, my mouth is watering hahaha.