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.
Elena says
Hi this recipe looks amazing :) im really looking forward trying it. I was just wondering, can I sub macadamia nuts for the cashews? I cant digest them... and I am not sure I understood well for the full fat coconut milk, do you mean I have to use the whole 400ml can, with the "cream" and water part? Thank you in advance for your answer; really excited trying it :)
A Virtual Vegan says
I think macadamia nuts would work well, although I haven't personally tried it. With regards the coconut milk, I mean full fat canned coconut milk as opposed to the light canned coconut milk. And yes, you use the whole can. I hope you enjoy it when you get a chance to try it!
Anni says
Hey! I was wondering if the calories 525 was for per slice or is it for the whole cake?
Melanie McDonald says
For one slice.
Stephanie Fayad says
Hello,
This may be a silly question but if I were to convert these to cupcakes how much would I fill each section?
I am not certain if cheesecake actually rises in the oven Ali though I can see there are no raising agents. Nevertheless, I have a party coming up so I thought I’d ask.
A Virtual Vegan says
It doesn't really rise. It puffs a little bit but it's barely noticeable. I'd fill them almost to the top. This cheesecake is pretty impossible to get out in one piece if it isn't made in a springform tin so bear that in mind if using cupcake molds. I would put a long strip of baking parchment across the bottom of each one so it comes up the sides and acts as handles to pull them out, and a little circle of parchment paper in the bottom over the strip to make it easier to life the crust out without it breaking up.
Tahara says
I enjoyed this recipe however I didn’t include the tahini. May I ask the reason for the tahini maybe I’ll add it next time. Thanks for the recipe
A Virtual Vegan says
The tahini is there for extra smoothness and flavor. It gives the cheesecake a bit of a tang like a regular cheesecake made with cream cheese.
Rachel says
Just a bit more feedback that might be useful.... I made this fabulous cheesecake before Christmas a froze a couple of pieces for my elderly Dad. He's eaten them this week and said they're fine after being frozen.
Tori says
Thank you so much for sharing this recipe. I have made this cheesecake several times and it is always a hit. People are usually amazed that it is vegan. A few people have told me it's the best cheesecake they've ever had. I usually top it with a berry or caramel sauce.
A Virtual Vegan says
That's so good to heat Tori! And thank you for taking the time to leave feedback here. I really appreciate it!
Karen Hobbs says
Wow! the Digestives blew my W.Watchers out of the water!
Question... do i use ALL the can of coconut or just the hard top
I want to make this for tomorrow and don't have time to get this wrong! I see you post back almost immediately so I am living in hope!
I LOVE your blog!
Now I know you too are a Brit I am hoping for some vegan flapjacks...without the uberexpensive Tate and Lyes in there!
Do you like Marmite?
Karen H
A Virtual Vegan says
Hi Karen, I'm so glad you liked the digestives! Yes, you do use the whole can of coconut milk. Just throw it all in. As for flapjacks, my husband keeps asking for them too! The problem I have is that nearly all of my readers are American and Canadian and there flapjacks are actually what we would call pancakes (so weird!) so it would really confuse everyone! I will get around to doing a recipe like that eventually and maybe just not call them flapjacks. So watch this space! And yes I love marmite. It's quite hard to find here in Canada though and when I do find it it is really expensive. If family come to stay there's a rule that they must bring a jar with them or I won't let them in, and every-time I go back to England I buy a HUGE jar to bring back with me!
Karen Hobbs says
I love the tariff idea...a jar of Marmite for entry!Mt Special Needs daughter visited in the summer and brought Three t shirts , two pairs of knickers and three fluffy pyjama bottoms for a four week stay!
She also had her huge case packed with 6 Birds Custards, Three veggie Atora Suet boxes, Branston Pickle and 37 jars ( YES! Thirty seven!)of Marmite! I took her out the next day to equip her with clothes for a vacation in Beautiful Bend...high Desert OregonI thought it was a fair exchange!
I could eat a jar whilst Waiting for the pane to take off!
Thanks for the prompt response! Now cooking it!
Karen Hobbs
A Virtual Vegan says
Ha ha, love that food took priority over clothes...And I so miss Branston Pickle!
Is says
This was very unsuccessful for me. All I could taste was chickpeas. :( next time I will completely omit them.
A Virtual Vegan says
I'm really surprised to hear this. This recipe gets consistently good reviews and I've never found the chickpeas overpowering when I've made it. Did you rinse the chickpeas really well before making it?
Sarah says
So is it the juice and zest of one lemon? Thanks!
A Virtual Vegan says
Yes that's right.
Anaïs says
Hi, thank you for your recipe! Is there a way to replace the coconut milk with something else? (I’m allergic to coconut...)
Thank you in advance!
A Virtual Vegan says
The coconut helps with the setting because of the fat in it. I wouldn’t like to suggest a sub as without testing it I wouldn’t be sure it would work. Silken tofu might work instead or using another plant milk and increasing the arrowroot, or adding some agar agar. But I don’t know quantities etc as i haven’t tried it. Sorry!
Sue says
Has anyone tried making the base the day before and storing in fridge? I want to do some prep ahead of the day
A Virtual Vegan says
The base will be absolutely fine in the fridge overnight.
Rachel says
Wow, great recipe! I tried it this weekend for a pre-Christmas family gathering. The non-vegans liked it as much as me! I'll definitely be making this again, thanks!
A Virtual Vegan says
I'm so pleased you all enjoyed it!
Lisa Heckman says
Ps. I just went back to TheTastyK and am THRILLED they give you props for this recipe! Yay!!
Lisa Heckman says
Hi Mel,
I just wanted to let you know I got the same recipe off of TheTastyK.com I agree it's a winner! Thanks for all your recipes and Happy Holidays.
Cheers!
Mark says
As an unapologetic carnivore and not a vegan myself, I was extremely sceptical of this recipe but nonetheless gave it a go to try and impress my vegan sister. Absolutely amazed with the results, one of the nicest cheesecakes I've ever had and I would not have had a clue that this wasn't a real cheesecake if it was served to me in secret. Deliciously luscious and creamy, I added some frozen blueberries and raspberries in to the mix before baking just as I would with a regular recipe, tasted like heaven. I may be converted to Veganism yet.
A Virtual Vegan says
Wow Mark that's great! Winning over non-vegans always makes me happy. I pride myself on only ever publishing recipes that are as good, or better, than their non-vegan versions. People think vegans go without but it couldn't be further from the truth! Thank you for taking the time to leave feedback. I really appreciate it!
Angie says
I made mini cheesecakes with a gingersnap crumb crust and they came out amazing! The texture is creamy and flavor has the perfect amount of tang that you would get from diary cream cheese. Thanks for this recipe!
A Virtual Vegan says
Thank you Angie. I'm so pleased you enjoyed them. The gingersnap crust sounds delicious!