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.
Dinah Woodger says
I don't have arrowroot, and have never used it - can I use cornstarch? Really looking forward to making this, thank you!
A Virtual Vegan says
Cornstarch is not something I ever buy so I haven't tried it with it. I would guess it would work just the same though. Enjoy!
Wren says
I know this reply is a year late but I've made this 3 times in the last month using cornstarch and can say it DEFINITELY works lmao.
A Virtual Vegan says
Ha ha! Thank you. And 3 times in the last month??? Lucky you!
Bill says
It's not a cheesecake since there isn't any cream or Ricotta cheese in it, or any kind of cheese. But it is some kinda cake.
A Virtual Vegan says
If you were to taste it you would see why it's called a cheesecake. It is just like a cheesecake in taste and texture. If someone wants to make a dairy-free cheesecake they google 'cheesecake'. The name needs to include the term that people will search for. If I were to call it a random name without 'cheesecake' in it no-one would ever find it or realize what it is. Lots of foods are called names that are not indicative of their ingredients. A Bloody Mary springs to mind (no blood in it unless the bartender has had an accident), Monkey Bread (no monkeys in it), Red Velvet Cake (no Red Velvet) , Peanut butter (no butter).....I could go on...
betty kharrazi says
This reply to “cheesecake” is brilliant LOL
Nancy R says
Go girl!! ????
I am with you .????
Melissa says
This cheese cake is a serious show-stopper! I'm from NY and this is just as creamy & decadent as a NY-style cheesecake. Those chickpeas worked their magic again along with your talent. Nice work, Melanie :)
A Virtual Vegan says
Thank you so much Melissa. I didn't know you are a New Yorker so that's quite the compliment coming from you!
Amy Katz from Veggies Save The Day says
Your cheesecake looks so good! It's perfect for a special occasion.
A Virtual Vegan says
Thank you Amy!
Sarah says
Love the hidden use of chick peas! They are seriously a "Super Bean!" We go through tons of them in our house :) Love this recipe!
A Virtual Vegan says
I do too! They are the best!
Dianne's Vegan Kitchen says
This looks absolutely amazing, Mel! I'm going to have to throw a party soon so I can make it.
A Virtual Vegan says
Or just have a cheesecake eating party all on your own! ;O) Thanks Dianne!
Cadry says
This looks and sounds AMAZING! I'm so intrigued with the chickpeas in the cheesecake. And I totally agree that while raw vegan cheesecakes are lovely, there's something extra special about a baked vegan New York cheesecake.
A Virtual Vegan says
Thank you Cadry! You would never ever guess the chickpeas were there if you didn't know. They are such a magical ingredient!
Jenn says
Ahhhh, it looks so perfect! That texture! That crust! I use chickpeas in desserts all the time because they are like nature's little miracle (them and the aquafaba!). I couldn't live without them!
A Virtual Vegan says
Thank you. I totally agree about chickpeas. I don't know what I'd do without them!
Becky Striepe says
Oh my gosh, I have got to make this ASAP! It looks amazing, Mel.
A Virtual Vegan says
Thank you Becky! Let me know what you think when you give it a try :O)
Mary Ellen @ VNutrition says
Yay! I've been waiting for this post! I think it would be perfect at Christmas with your strawberry topping - very festive looking. :)
I hate it when I get so excited about pictures and then come to find out that they're not good enough as I thought they were. Your recipe pics are always wonderful!
A Virtual Vegan says
I've never had so much demand for a recipe! I even had to send my draft notes out to a couple of readers who were desperate and couldn't wait. And yes, it's so frustrating when your pictures don't turn out how you expect. It happens to me all too often. I keep meaning to start shooting with my camera tethered to the computer so I can see them properly at the time but always end up with so much other clutter around that there is no room for my laptop as well! Lighting is always my challenge. They always come out either too dark or too light. You seem to have that weighed off in your photos. They are always lit perfectly!
Linda @ Veganosity says
WOW! I'm totally drooling over my keyboard right now. That is a gorgeous cheesecake! This is getting made!
A Virtual Vegan says
Thank you Linda. Let me know what you think!
Orley Ringering says
Hello, your cheese cake recipe calls for vinegar. could we substitute lemon or lime ? we don't use vinegar as it is hard on the liver. Thank you.
A Virtual Vegan says
You can omit the vinegar. There is lemon in it already so I don't think you need to replace it with anything. It is there to give the cheesecake a bit of a 'cream cheese' type tang but will still be great without it :O)
dixya @food, pleasure, and health says
cheese cake is one of my fav too but you have taken this vegan version to a whole new level.. my grand mother is a vegan and loved cheese, so i will have to make this for her very soon.
A Virtual Vegan says
Thank you Dixya! It's one of my favourites too. I hope your grand mother enjoys it. Let me know!
Sophia | Veggies Don't Bite says
Don't you love chickpeas and how amazing they are for so many different things?! YUM. Who could say no to cheesecake?! Sounds delicious and looks beautiful!
A Virtual Vegan says
I do love chickpeas so much! They are one of the most versatile ingredients ever. I start to panic if I get down to only one can in the pantry! Thank you Sophia :O)
Rebecca @ Strength and Sunshine says
Love how classic and creamy it is! Fantastic cheesecake!
A Virtual Vegan says
Thank you Rebecca!