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.
Janine says
Such a simple recipe! I am currently watching my cheesecake through the oven door and so while the mixture tasted delicious (nothing like raw cake mix...) the success of the cheesecake is yet to be seen! Fingers crossed as it is for a colleague's birthday tomorrow!
Thanks so much for sharing this :)
A Virtual Vegan says
Fingers crossed it goes down well! Have a good day tomorrow!
Jake says
Made it with my 10 year old son, it came out great! Very tasty!
Jennifer says
Can this cheesecake be frozen after baking?
A Virtual Vegan says
I have never tried freezing it and have never had any feedback from anyone who has, so I can't say. Sorry.
Kim says
So creamy and delicious! I just subbed some gf flour to keep the crust gf. Thanks for the recipe.
A Virtual Vegan says
So glad you enjoyed it Kim!
Sally says
Hello! This recipe looks lovely and I would like to try it soon! I just have a couple of questions.
Do you think I could use something else instead of maple syrup? Like if I just used simple syrup, would that be okay, or does it affect the flavour a lot?
Also, does the vinegar have to be apple cider? I only have rice vinegar, do you think that could work? I could go buy some apple vinegar if you think it makes a big difference, flavour-wise.
Thank you, and thanks for developing this recipe!
Sally
A Virtual Vegan says
Hi Sally, I don't think simple syrup would work. It's thinner and doesn't really have any flavour other than sweetness. Maple syrup is really the best option. Agave would be a close 2nd but the maple really works flavour-wise so I'd recommend you use it if you can. Plus if you use something with a different consistency it would affect how firm the cheesecake turns out.
As for vinegar, there isn't much in it at all, so it probably wouldn't make a huge difference if you used a different one, but apple cider vinegar is pretty unique in that it's quite sweet and not too sharp. It works well in desserts. I really wouldn't like to say how it would be as I haven't tried it. I'd hate for the whole thing to be ruined for the sake of a little vinegar so I'd say it's worth buying a bottle. It keeps for ages and you can use it up in lots of my recipes. It's in most of my baked goods and it makes a great salad dressing too!
Chelsea says
I made a syrup replacement because I don't eat sugar. I used coconut milk mixed with monkfruit. I heated the coconut milk with the monkfruit in it, so the monkfruit would dissolve. It worked great! Granted, I don't know the difference, but it turned out great and everyone who tried it said it was a success. Some of the people eating it with me do eat sugar and I had maple syrup they could add on top, and that was a good way for them to get the flavor, which they all said they enjoyed and that it made it taste like flan. Other options for syrup replacement would be adding blending fruit into the coconut milk/monkfruit mix. I used a gluten-free crust. I'm so happy with this recipe and I will certainly try it again with some of the suggestions listed in the comments (blueberries and raspberries -- yes, please!) and more lemon because I love a lot of tang. No guilt having a second slice and I don't feel sick after eating it. Perfect amount of richness. Thank you!
Jerica says
Hello,
Love this recipe! Is the Tahini used as an egg replacer? If so, do you think Aquafaba will work from the chickpeas? If not is the Tahini used to improve the taste/texture? Just wondering if the cheesecake would be just as tasty if I have to omit using the Tahini.
Thanks!
A Virtual Vegan says
No it's not an egg replacer. It is just for flavour and richness. It adds a bit of tang and makes it a little smoother and creamier. You could omit it though. It doesn't make a huge difference.
Cecilia says
Are. You using roasted sesame tahini vs Raw Tahini ?
A Virtual Vegan says
For this it doesn't really matter. Just use whatever you have.
Bethany Lopusnak says
How "coconut-y" is the finished product? I'm dying to make it and I love coconut but it's such a divisive ingredient that people tend to either love or hate. I could use refined coconut oil in the base to tone it down but not sure how strong the flavor is with coconut cream in the actual cake? Thanks for sharing this recipe!
A Virtual Vegan says
You can't taste the coconut at all. You might if you used virgin coconut oil in the crust, but vegan butter gives the best flavor there anyway or like you say you can use refined.
Bethany Lopusnak says
Hooray! Thanks so much for the reply - I can't wait to try this and I'm so glad I stumbled on your blog.
Brenda says
This is the best vegan "cheesecake" I have ever head. Well, it's the only one I've ever had since a tofu one I made in my twenties and I can't remember how it tasted.
I won't be making it again for a while because I live alone and it's taken me nearly 3 weeks to eat it but I enjoyed it!
The flavor was surprisingly closer than what I was expecting. Not exact buy very close and very good. Will have to try with one of your toppings in the future.
A Virtual Vegan says
I'm so pleased you enjoyed it Brenda. And wow, good going to finish it all on your own! You could easily half the recipe and make it in a smaller pan if you wanted to. Now you've made it once full size you'll know how to spot when it's cooked properly. Thank you for coming back to leave feedback. I really appreciate it.
Sean says
Can I substitute golden syrup instead of maple syrup?
A Virtual Vegan says
I haven't tried it so I don't know how that would work out. If you try it let me know how it goes!
Orliande GRAY says
Hi
Could the coco milk/cream be replaced by silken tofu or almond cream. Thanks
A Virtual Vegan says
The full fat coconut milk is what sets it up and is what makes it creamy and rich. Tofu might technically work but I haven't tried it. I think the taste and texture would be affected though. The recipe has only been tested the recipe with full fat coconut milk.
Amber says
This is honestly SO realistic and delicious. Its my second time making it and even my omnivore family likes it. This recipe is a life saver. The only thing I would change is using a vanilla pod instead of just the extract but thats just astetic wise really.
A Virtual Vegan says
Thank you Amber. I'm so glad you are all enjoying it. It's certainly a favourite of mine!
Kaloyana says
Hello! This cheesecake looks amazing. I really want to try making it but I don't have arrowroot flour. I suppose it could be sustituted with cornstarch. But I don't have that either. What would be a good substitute? Flax eggs?
Thank you in advance! :)
A Virtual Vegan says
You need either cornstarch or arrowroot. Don't make it without them. Flax eggs wouldn't work and would ruin the appearance too. It's worth waiting for!
Soul says
I used a tablespoon of coconut flour and 1/4 teaspoon of xanthan instead of arrowroot for a "thickener." It's in the oven now. So far looked fine. Also I used one cup of powdered Erythritol instead of maple syrup to make it closer to low carb. I did use the chickpeas though. I meant to add a bit more coconut cream to make it like a "syrup"- the cup of erythritol mixed into some additional coconut cream - prob not a whole half cup of it though. I found a recipe for keto maple syrup made with maple extract and a bit of xanthan gum. I was out though. Will come back and post the end result. Thank you for the recipe !
Soul says
It turned out lovely with the modifications above. I forgot to say I also did not realize I had only 1 and 1/2 cup of cashews when I started, so I used half a cup of pistachios to get to a full 2 cups. So that also worked out.
I am glad I did not add extra coconut milk to the erythritol as it would have been too moist I think. We ate some same day after 5 hours chill time in fridge and I found a bit too creamy. After letting it set overnight, it became the more dense new york texture we were hoping for with the recipe. Thank you again for a great recipe.
Kayla Moon says
Made this for my dairy loving husband for Father’s Day and he was shocked it was not dairy!! So very good!!
A Virtual Vegan says
Thank you Kayla. I'm glad it was a hit!
Irina says
We made it yesterday and it is soooooo good, we all loved it. We also made the 5 minute vegan caramel sauce and it was perfect. Thank you!!!!
A Virtual Vegan says
Thank you Irina. I'm thrilled you enjoyed them both!