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.
Emma Myers says
I made this for my dad as he can't eat eggs or dairy, but he loved cheesecake. I was unconvinced once I had blended everything, cause I tried it and it tasted very chickpea-y. But I gave it a shot anyway. It's not bad. Definitely not the same exactly as a cheesecake, as cheesecakes are quite rich and this tastes kind of fruity (I don't know how to explain it). But I gotta say it's pretty good. I used a chocolate biscuit crumb and served it with raspberry rosemary sauce. Just waiting on reaction from dad...
evie says
Wow, if you're curious to try this definitely give it a go! My 12 year old brother (who is the most fussiest boy I have ever met.. especially when it comes to me trying to make healthy recipes) said it is so yum and tastes like a regular cheesecake and I love it too!
A Virtual Vegan says
That's so good to hear Evie. I'm glad you both enjoyed it!
Rowan says
Oh my lord!! I just tried the filling before cooking it and it is unbelievable! So so similar to cream cheese. Cannot wait to eat it. WOW!
A Virtual Vegan says
I hope you enjoyed it as much once it was baked up!
jacob anciso says
This is an amzing recipe!
I did leave it out overnight after baking it (by accident! I fell asleep) will it still be good if i put it in the fridge for several hours still?
A Virtual Vegan says
Thank you! Yes it should be fine. Let it chill then enjoy it!
Mel says
Would it be possible to make this in an instant pot? & if so how would you do it?
A Virtual Vegan says
I have seen cheesecake recipes that are cooked in the instant pot so I would imagine that you could. It's something I have never tried though. Perhaps you could find another recipe which makes a cheesecake of a similar size and emulate the cooking method?
Bailey says
I followed the instructions exactly and this turned out great! I think next time I would use half the lemon because it really tastes very lemony. Or maybe just omit the zest and do the juice only.
A Virtual Vegan says
I'm so glad you enjoyed it and thank you for stopping by to leave feedback!
Ally says
Hi,
This looks amazing and I am so excited to try it. I have a question though: would it be possible to use some other bean instead of chickpeas? I find I have an allergy to chickpeas (usually just chickpea flour, but I avoid both chickpeas and chickpea flour to be safe) .
Thanks!
A Virtual Vegan says
Thank you! I haven't tried it with any other bean so I'm not sure whether the beany taste might come through with others? I would imagine it would be ok though as it would more than likely get drowned out by the other ingredients. You could always taste the mixture and add more vanilla to cover up any bean taste if you can detect it. It will definitely technically work though so no worries there. Good luck!
Fran says
Do you only use the solid part of the full fat coconut milk?
A Virtual Vegan says
No the whole can, not just the hard part.
Lindsay says
The taste is very good and the directions were easy to follow. Mine was a bit overcooked at 70 minutes though. I should have been keeping a closer eye on it.
A Virtual Vegan says
I'm glad you liked it Lindsay. With anything baked in the oven the time can vary a little. All ovens are slightly different, some pans conduct heat better than others etc. That's why I say "around" 70 minutes and give instructions on what to look out for so you know it's ready. I'm sure you'll get it spot on next time! Thank you so much for stopping by to leave feedback. It's much appreciated!
Raina Saul says
Oh my God i just put it in the oven and realized i forgot to add the vinegar!!! Whats going to happen? Is it ruined? I could cry!
A Virtual Vegan says
It won't be ruined so don't panic! The vinegar helps give it a little tang, like a cheesecake made with cream cheese. It will still be perfectly edible without!
Raina says
Oh thank you! Do you think the vinegar also works to cover some of the coconut flavor from the coconut milk?
A Virtual Vegan says
Maybe a little but hardly as it's such a small amount. With all the other ingredients the coconut is pretty drowned out. I have never detected it.
terra says
hi (: i really want to make this cheesecake but i have never been able to find arrow root powder at my grocery store. is there anything i could sub for this and would it be okay to use agave instead of maple syrup? thank you so much!!
A Virtual Vegan says
You can use cornstarch instead of arrowroot powder. And I think agave would be fine but you will get a slightly better flavour with maple syrup.
laura says
this looks awesome, can't wait to try! I used to make normal cheesecake as a rainbow-cake, by dividing the filling, colouring the different batches and pouring them on top of each other into the form. do you think this could work with that filling or is the texture not creamy enough?
A Virtual Vegan says
Thank you. The mixture is pretty thick and creamy so I think coloured layers probably would work if you poured them on really gently. I bet it would be really pretty!
Emre says
Hi,
I'd like to make this cheesecake next weekend. I've tried countless recipes, but nothing came close to a real cheesecake. This recipe sounds interesting, so I'll give it a try. I'm not sure about the Tahini, tho. Mine tastes very bitter and intense. I like the flavour in hummus, but I don't know about cheesecake. Will it blend in or does your Tahini taste different than mine?
A Virtual Vegan says
My tahini is bitter and intense too. There are only 2 tablespoons in the whole thing and it's a big old cheesecake. It really doesn't taste of tahini when everything is blended up. The reason I added it is for the bitterness. You know real cream-cheese cheesecakes have a tang to them? I wanted to recreate that. It does a pretty good job. You could omit it though if you really don't like the thought of it, or use some cashew butter instead to make up for the smoothness it gives. I hope you enjoy the recipe!
Skhdzb says
Pretty delicious!! I recommend using about half of the lemon zest
Amber says
I made this and the ingredients didn't fit in my blender and really gave it a workout. It smelled strongly of vinegar and there was far more filling than to fit a 9" pan. It wasn't creamy or sweet at all.
I followed the recipe to a T, so I'm unsure what went wrong.
A Virtual Vegan says
Sorry you didn't have a good experience. It's a shame because this is such a popular recipe and usually gets fantastic feedback.
If you have a smaller blender, when making larger capacity recipes you need to blend up the mixture in two parts. I work with a standard sized blender and can only account for that in my recipes. Everything you are blending in this recipe is really soft so it shouldn't be hard work for your blender. It sounds perhaps like yours isn't powerful enough for recipes like this or that you were trying to blend too much at once and it couldn't cope.
If you only used the stated amount of vinegar and used apple cider vinegar then it shouldn't smell strongly of vinegar. It smells tangy because that's how cheesecakes should be but not vinegary. Did you use a different type of vinegar or use a different amount?
As for it not fitting in the pan, it needs to be a deep springform pan suitable for cheesecakes. Shallow pans wont have the capacity needed. I have a deep 9 inch springform pan and everything fits in it perfectly every time.