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.
Angela Capaz says
Just pulled my beauty outta the oven. Can’t wait to see how it cools! Such an exciting adventure. I added the whipped aquafaba so has to cook it a bit longer. Also used peanut butter instead of tahini, and honey vs maple. The color is golden. Any suggestions to mimick that smooth, white sour cream top cheese cake sometimes has? Sweetened plain soy yogurt?
A Virtual Vegan says
I can't wait for you to try it! Waiting for it to chill is the hardest part. I think that maybe a sharp unsweetened plain vegan yogurt would work well on top. Sweetened too would work depending on your preference. If you have access to probiotic capsules this would be amazing too! https://minimalistbaker.com/cultured-vegan-sour-cream/
Angela Capaz says
Thank you!! Will give that a try for round two. Will come back after teeth have been sunk in tomorrow ❤️
Angela Capaz says
Oh yeah!! Amazing! The texture is perfect. And the coconut in the crust is delish! This will definitely do the job for my cheesecake-craving vegans. Thank you, thank you!! (Wish I could show you a picture. Turned out beautiful as well!)
A Virtual Vegan says
So glad you enjoyed it Angela! If you have Instagram you can share your photo and use the hashtag #avirtualvegan . I check my hashtag regularly and feature reader photos in my Instagram stories. Thank you for stopping by to leave feedback. It's much appreciated!
Abby says
Oh my days... This cheesecake is the business... Ive made it twice in a week and it's worthy of awards ???? but in my oven it is definitely done by 50 minutes! .... I am thrilled to have a pudding that can be changed up with a fruit topping or sauce and that is so cheap to make, I mean, most of this is vegan storecupboard staples.. 10/10
A Virtual Vegan says
Thank you Abby. I'm thrilled you enjoyed it so much!
Karen says
This turned out perfect! Everyone at my event loved it — vegans and non vegans alike. The texture was much better than other vegan cheesecakes. I topped it with freshly made strawberry rhubarb compote and some “coco whip.”
A Virtual Vegan says
That's awesome Karen! Thanks you so much for letting me know. Strawberry rhubarb compote as a topping sounds so good!
Jess says
I can't wait to try this! Thanks for sharing :)
I'm wondering what other things I could use for the base. A lot of vegan cheesecakes seem to use a date/walnut or date/oat mixture for the crust, but they are usually the frozen style...Do you think a date-based crust would be ok to bake for this recipe? I'm afraid of burning it! Not sure what happens to dates when you bake them :)
A Virtual Vegan says
Traditional cheesecakes have a cookie base which is why this one does and I have never tried it with anything else. I'm not sure what would happen with a date base. The oven temp is pretty low so they might be ok, but you're right, they do burn easily because of all the sugar in them. It would be a case of trial and error I'm afraid.
Jess says
Thanks for the advice - it's probably not worth the risk! I just got some dates so am excited to use them, but I'll make the base with digestives as you suggest and find another tasty alternative for the dates :)
A Virtual Vegan says
I have loads of date-y recipes. I can highly recommend these! https://avirtualvegan.com/healthier-chocolate-caramel-cookie-cups/
Jess says
Thanks for the suggestions! One more question about this cheesecake...I've realised that my blender/food processor probably isn't powerful enough to blend raw cashews :( Do you think that using cashew butter could work (made from pure cashews)? I read an article online that said if replacing with cashew butter, use 1/2 the amount of raw cashews - so in the case of this recipe that would be 1 cup cashew butter.
A Virtual Vegan says
I think that would definitely be ok and your measurement sounds spot on!
Missing cheese says
This looks good but the taste and texture is like congealed nuts because that's what it is. It reminds me a bit of a middle eastern style almond and orange cake. It's doesn't taste terrible but it doesn't taste at all like cheesecake. In the past year of being dairy free I've learned the hard way that just because something looks like a dairy product, that doesn't mean it will taste at all like one ????
Judith Treisman says
Hi
I made the cake, acctually I made two- one mini in a cupcake and one 10inch pan. We tried the cupcake, and I personally though it was very close to the real deal. I used natural date syrup. I did find the crust was too crumbly but I am just stating that for future reference. And a 9inch would have been too small for the amount- so Lucky me.
I wanted to ask if I can freeze it. I realize I made my experiment way to far from my event, and I don’t think it will survive a week in the fridge- so can I freeze it?
Thank you for a great recipe!!
A Virtual Vegan says
I have never tried freezing it so can't say how it would fare. Traditional non vegan cheesecake freezes well though so maybe?
Linda Julien says
I am curious if you tried freezing it after all, and if so, how it fared?
A Virtual Vegan says
No I haven't tried freezing it yet.
Joe says
What is the purpose of the tahini? Allergic to sesame sigh. Can a substitute such as almond butter be used?
A Virtual Vegan says
The tahini adds a bit of richness ad smoothness and it also gives a bit of tang to the flavour. It will still be good without though. Almond or cashew butter could be used instead.
Sara says
I'm going to make this today and I'm scared hahaha don't want to mess it up! This dessert is a splurge as here in Colombia coconut milk and cashews are very rare and expensive. But I hope it turns out great. Great recipe, I can tell that you did research a lot to make it. Congrats ????⚘
A Virtual Vegan says
Thank you Sara. I hope you enjoy it!
Adriana Kassay says
Not only did I make this, I taught it to my cooking class!!
I did however use a different gluten free pie crust made of oatmeal, but it is Fantastic! I will say however that I only cooked mine 35 minutes. I used the pumpkin caramel sauce recipe with it and it was a HUGE hit!
Best vegan cheesecake EVER!!
Thanks so much for the wonderful recipes!!
A Virtual Vegan says
How awesome! I'm so glad it went down well. My favourite way to eat it is with that pumpkin caramel. So good! It makes me happy to know that people are out there teaching and learning how to cook vegan recipes. Thank you too!
Deborah says
Made this last week and it is amazing. Tastes just like a traditional baked cheesecake. Baked in slightly bigger pan ( 10 inch ) for 55minutes and it was perfect consistency. Gave a piece to my very non vegan father, without telling him its vegan, and he loved it. Thank you for such a wonderful recipe. Will certainly be making this again.
A Virtual Vegan says
That's awesome Deborah. I'm thrilled you enjoyed it!
Rowan says
Hi there....I made this a couple of weeks ago and was wondering if I doubled the recipe io make a larger one if it would work. How much would I have to adjust the cooking time or would I just have to eyeball it to see when it's ready? Thanks.. super excited to be making a boysenberry one tomorrow. :)
A Virtual Vegan says
It would definitely work! The time it would take though would depend on the depth and size of the pan so it would be a bit trial and error, but as long as you keep an eye on it you will be able to tell when it's done. The beauty of this recipe is that opening the oven door doesn't do it any harm like it can do with a cake so as long as you have an hour or two to kill and hang around checking it every so often it will be fine. It starts coming away from the sides a bit and firms up to touch on top with a bit of a wobble in the middle when it's done. You will be able to compare it to how yours looked last time too. Good luck!
Rowan says
Awesome! Thanks for the speedy reply. Last one I made was an astounding success. My very non vegan bother and sister in law and best friends absolutely RAVED about how amazing it was. This time I'm going to cut the Tahiti down to a quarter of what's needed though cause my taste buds are super sensitive and I could taste it. My partner couldn't though. Can't wait to show this recipe off again to another bunch of non vegans. Thanks so much for sharing it and not keeping it a secret!
Jenna says
I'm not even vegan but I've been wanting to make a vegan cheesecake for a while after having it in a restaurant. I'll just say... it was a hit! I made it for an Easter get together and pretty much everyone there was weary of a "vegan cheesecake", but nobody was disappointed! Some people even asked me for the recipe (not a single person at the party is vegan by any means). The consistency is exactly like a traditional cheesecake! I think next time I may swap out the tahini for almond or peanut butter and see how I like that... the I think I noticed the tahini flavor more than anything. It was delicious - tahini or not - I will definitely be making this again.
A Virtual Vegan says
So glad you all enjoyed it Jenna! I love winning over people who aren't vegan with vegan food, and good for you for giving it a chance when you could have made a traditional cheesecake. Peanut butter would be great in it, particularly with some chocolate sauce whens serving or if you used chocolate-y cookies for the crust! Thank you for stopping by to leave feedback. I appreciate it!
lisa says
My vegan son and I made this for Easter and it was wonderful! Thank you for such a great recipe.
A Virtual Vegan says
I'm so glad you both enjoyed it Lisa!
Anna says
I made the cake with the roasted strawberries for our Easter family lunch and it was a success! When I asked what was it made of, everyone answered ricotta :) it's really delicious and although mine turned out really dense and a bit dry (I think it was slightly over cooked) the strawberry sauce made it perfect.
A Virtual Vegan says
Hi Anna. I'm glad everyone enjoyed it. The texture is somewhat like ricotta so I can understand why they thought that. It does sound like it was a little overcooked if it was dry. It should be creamy. Next time keep checking it and take it out when it has a bit more of a wobble. It continues to cook a little as it cools, then firms up a bit more in the fridge too so don't worry if it looks a little underdone. It's great you made the roasted strawberries with it. I love it served with those! And thank you so much for coming back to leave feedback. I really appreciate it!
Jess says
Wow! This was sooo good. The only thing I did differently was only use 1/2 T vinegar, because I had juiced a very large lemon. Our non-vegan friend said she couldn’t tell the difference from regular cheesecake. Thank you so much for this recipe!
A Virtual Vegan says
That's awesome Jess! I'm so glad it went down well. Thank you for stopping by to leave feedback. It's much appreciated!