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.
Melissa McDaniel says
I am so excited I found this, my boyfriends favorite dessert is cheesecake and he isn't vegan but I'm trying to persuade haha. I was wondering if I can replace arrowroot with corn starch since I already have that, and if it's possible to replace the coconut milk with another thick fatty milk? I'm just always weary of the coconut flavor coming through, unless you can't taste it? This looks so amazing I'm so excited to make it!!
A Virtual Vegan says
Well if anything will persuade him cheesecake will! ;O) Yes you can replace the arrowroot with cornstach but you MUST use canned full fat coconut milk. That's what helps it to set properly. Other milks won't work. It really doesn't taste coconutty at all though. Good luck and I hope you win him over!
Alexis says
This cheesecake looks great and I can't wait to try it, but is the tahini necessary?
A Virtual Vegan says
You could omit it if you really wanted to. It will still technically work without it. It's there to help with the cheesecake tangy flavour.
Aloisio Santos says
The BEST OF ALL. Congratulations and gratitude for sharing this wonderful recipe with us. All the best from Brazil.
A Virtual Vegan says
That's awesome! Thank you. So glad you are enjoying it!
Shannon says
I never comment but I felt one was due in order to let everyone know that this is by far the best vegan cheesecake I've ever encountered. And. Thank you so so very much for not keeping it to yourself, and sharing such a masterpiece. Thank you ♡
A Virtual Vegan says
Oh wow! I am thrilled you enjoyed it so much. And thank you for taking the time to come back and leave a comment. It's much appreciated!
sophi says
Do you think I could take this recipe and turn it into a bunch of individual cheesecakes (using a cupcake tin)?
I'm going to try this out this weekend and let you know how it turns out. I was googling "tahini cheesecake" as I will be making it for a friend who loves both.
A Virtual Vegan says
I wish I had a friend who made me cheesecake!
It will definitely work that way. I would cut rectangular strips of baking parchment and lay one across the bottom of each section of the tin so that you can easily lift them out otherwise it might be difficult. I'm not sure on baking times though as I have never made them that small. I would think 15-20 mins, possibly a little more. Just keep an eye on them and wait until they have firmed up around the edges and have a very slight wobble in the middle. Good luck!
sophia says
Thanks so much, will give that a try!
yui says
hi! thank you for sharing this amazing recipes! I can't wait to make it. I'm wondering if I want to make it with a 5 inch pin, how long should I bake for it? Thank you!!
A Virtual Vegan says
You're welcome! It probably won't all fit in a 5 inch pan but you could half the recipe. If you do that it would probably take a little less than the time stated. I would start checking it after about 40 minutes. It doesn't hurt to open the oven quickly to look at it. It should be set well around the edges and have a little bit of a wobble in the middle when done.
Cyndi says
Is there any chance this recipe can be made without the tahini? My man is allergic to sesame...
A Virtual Vegan says
It will work fine without it. Either omit totally or use some cashew butter instead. ????
Jen says
I made this awesome cheesecake today. I made it with an oatmeal and almond crust because I couldn't find organic graham crackers without either honey or palm oil. I added extra lemon juice and zest to the batter because I love a lemony cheesecake. I topped it with a blueberry lemon and orange juice sauce. This recipe smelled like heaven while it was cooking and I can't tell you how hard it was to wait for it to cool on the counter then chill in the fridge but oh my gosh it was well worth the wait! This is hands down the best vegan cheesecake I've ever had. I can't wait to try making it in muffin tins to take to my next pot luck, I know it's going to blow everyone's mind!
A Virtual Vegan says
I'm so thrilled you enjoyed it Jen! I bet it was awesome with that sauce. Thank you so much for stopping by to leave feedback! ????
Jane says
Do you measure the chickpeas before or after cooking them?
A Virtual Vegan says
Measure them cooked :)
Rachel says
Looks amazing, I'm going to be making this tomorrow, I'm just wondering if it would be possible to make mini ones in a muffin tray, and do you think I'd have to change the cooking times? Thank you so much for this though, I'm super excited!
A Virtual Vegan says
You certainly could make it in mini form. I would suggest cutting thin rectangular strips of parchment paper and lay them across the bottom of each muffin hole with enough extra on each side to act as handles. Then you will be able to pull them out easily. As for timing, I have never tried it in anything but a big tin. I think probably 20 mins. Possibly a little less. It should be set well and firm around the edges and have a little bit of softness and wobble in the middle when done. I would check them at 15 minutes and then go by eye from there. Slightly under is better than over done as they will firm up in the fridge anyway.Good luck!
Khulood says
OH MY GOD !!! i just can't thank u enough ! I mean it's the best vegan cheesecake EVER .. i onle made the felling and use it in a healthy pancake "Ihop new york cheesecake pancake" and it came out SUPER delicious like the real thing !! Thank u thank u
A Virtual Vegan says
Yay! I am so thrilled you enjoyed it! How inventive to use it in a pancake! I have never ever had a cheesecake filled pancake but it sounds amazing. My mouth is watering at the thought....????
Gesal Zalmai says
hi,
do you think guar gum instead of arriw riit works too?
thank you!
A Virtual Vegan says
Possibly although I haven't tried it myself. A few readers have used cornstarch successfully if you have some of that on hand. If you do use guar gum instead please let me know how it turns out!
Gesal says
i will✌ thank you!
Justine says
I made it! Tastes amazing thank you for sharing
A Virtual Vegan says
That's great Justine. So pleased you enjoyed it. Thanks for letting me know!
Vikky Lara says
I just served the New York cheese at family Christmas get together. Of course I didn't tell them exactly what the ingredients in it before they ate a slice, served with mixed berries syrup.It was a success, everybody loved it afterward I explained more how it made. Thanks you, I have been looking for baked vegan cheese cake for a while and this one ticked all the boxes especially in taste.
,
A Virtual Vegan says
That's awesome! My family still don't know it has chickpeas in it! ;O) I am so glad it was a hit and thanks so much for letting me know. Happy new year!
Sophie says
Hi Mel
Thanks for the great recipe!
I'm just wondering if the arrowroot is essential? I went looking for it yesterday to no avail :/
Happy Christmas!
A Virtual Vegan says
It might work without it although it might not set up as firmly. I haven't tried it so can't say for sure. You would probably be better off subbing it for cornstarch. I haven't personally tried that but I'm 99% sure it would be fine. Merry Christmas to you too!