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.
Rida says
Hey, Lovely recipe. Can't wait to try! Can I use sugar instead of maple syrup ?
A Virtual Vegan says
Maple syrup is the best choice because it gives a much better flavour. Sugar would technically work I'm sure but I haven't tried it myself. You might need to add a little less as sugar is sweeter than maple syrup.
Erin says
For the coconut milk do you use the whole can or just scrape the solid fat out of the can? Can’t wait to try this! Thanks!
A Virtual Vegan says
The whole can.
Kate says
This was amazing! I made it last night and ended up eating it for breakfast today..oops. I was wondering if I'd be able to freeze it? Thanks so much for a great recipe!
A Virtual Vegan says
Glad you enjoyed it! I haven't tried freezing it myself but I have been told by a reader that it froze well.
Rosalinda says
Hello,
Can I omit the chickpeas? Is there an alternative? My partner can’t have the chickpeas for allergy reasons.
Thank you
A Virtual Vegan says
The texture would really suffer without the chickpeas. I haven't tested it with anything else so can't offer an alternative I'm afraid.
Fiona says
I made this today for my mother-in-law’s birthday and served it with strawberries sliced thinly. My family loved it and couldn’t believe that it was made with chickpeas. They loved the hint of tangy lemon and the full creamy taste. Thank you for this awesome recipe, Mel ❤️
A Virtual Vegan says
Glad you all enjoyed it Fiona!
Shamima Mohammed says
Loved this! Turned out absolutely perfect. I found the chickpea scent and flavour a little much and was wondering what I can do to correct this.
Thank you for an amazing dairy free recipe ❤
A Virtual Vegan says
Glad you enjoyed it! I've never been able to detect the chickpeas at all. Just a few ideas that might explain it: Did you use canned chickpeas? They aren't as strongly flavoured as cooked at home dried chickpeas. Did you drain and rinse them them thoroughly? Also did you change any of the other ingredients or omit them? That would make a big difference to the overall flavour. Each individual ingredient (especially the tahini, lemon, vanilla and maple syrup)is really important in this recipe. Hope that helps!
Shamima Mohammed says
I used organic canned chickpeas, will try a different brand next time.
I still cannot get over how beautifully it is set
Al says
Not even joking this cake is amazing. I am a huge cheesecake fan (baked) and this consistency is right on the money. I immediately took half the cake over to various friends and family so they could all marvel in it with me then made another. It’s relatively cheap with all ingredients a vegan would already have anyway. The digestives make the crust taste really legitimate like cheesecake would and I’m already thinking of all the possible variations. My lemon wasn’t very big and I’m not the biggest fan of tahini so the second one I made I doubled the lemon and halved the tahini. If you were going to make a chocolate version do you think you would use cocoa powder or could you melt a block of dark chocolate in there without it changing the consistency? I really did not think it was going to set when I poured it into the tin and set the timer for only 50 minutes but that timing was 100% spot on both times. Amazing. Great flavour, fantastic texture. I was saying to mum you can’t even tell it’s vegan, it just tastes like a home made cheesecake. I’m in love. Especially when all the other recipes I’d seen used expensive blocks of silken tofu or tubs of cream cheese. I’m making this next time there’s an event. Can’t wait to blow their socks off. Thank-you thank-you you absolute legend.
A Virtual Vegan says
I'm really pleased you enjoyed it so much. Thank you!
There are all sorts of flavour combos you could play with. I wouldn't add melted chocolate to the batter though because it will affect the texture and make it harder which wouldn't be so good. I'd go for cocoa powder. Probably 1/4 cup ish? If you have some instant coffee or espresso powder add a 1/2 teaspoon of that to the blender too. A little coffee brings out the flavour of the chocolate more.
Or you could make it plain and just serve it with a chocolate sauce, or do both. I've made it with a hot chocolate fudge sauce before.
Some readers have made an oreo version. They've used them instead of the digestives and broken them up in the batter too.
You could take out a few scoops of the batter and add cocoa just to part of it, then swirl it. Pour the plain batter in first, then the chocolate one and use a long knife to swirl it all up.
Have fun experimenting!
Natalie says
I made this recipe, mostly as written (no vanilla), and it turned out great. Great looking texture. Tastes really good. Has just the tiniest bit of the chalky mouthfeel that comes with cashews (yes, I used my vitamix), but only noticeable because we were really critically evaluating whether we liked the recipe. Will probably add a little more sweetener next time, but if there are sweetened toppings, it would probably be fine. Used Nairn's Oat Grahams for the crust. Made a tofu and cashew cheesecake previously and this recipe was definitely better. Will make again! Thanks so much for a recipe that works and works well! :)
Natalie says
I also used homemade garbanzo beans and didn't have cracking, but I was very careful to take out the cheesecake with a wobble in the middle -- lol, sounds like a dance! ;)
Marline B says
I wonder if it cracked because I used homecooked garbanzo beans and they probably are more starchy. They have a more buttery texture than the canned ones for sure. I thank that is what it is?
Marline B says
My cheesecake cracked as it cooled. Any tips? Otherwise looks great and smells great, I think it will taste awesome. Refrigerating it now.
A Virtual Vegan says
I've found if you overcook it it tends to crack. It needs to come out while there's still a nice wobble in the middle. If you let it go a bit too far that can lead to big cracks forming. It will still be great though and have a good texture when you cut into it.
Load it up with toppings and no-one will ever know!
Edina K says
Hey! I'm just wondering, how important is tahini in this recipe? Thanks ❤️
A Virtual Vegan says
It gives the cheesecake a bit of tang. You could omit it if you wanted to but it will be at its best as written. Hope that helps!
Edina Karaffa says
Oh, that's great than. Maybe I'll just use some runny peanut butter instead.
Thanks for the quick reply
Rachel says
Do you have an alternative to nuts please? I am allergic to them?
A Virtual Vegan says
This recipe hasn't been tested with anything other cashews. Hulled hemp seeds would be the closest substitution though and should be work out just fine. They are soft so won't need to be soaked. Just be sure to go by weight so you get exactly the right amount.
Demelza Randall says
Made this yesterday and IT'S LOVE! I've been Vegan since January (2020) and cheese (and by association, cheesecake) has been something that I've been missing so THANK YOU Mel for working so hard on perfecting this recipe (and your feta cheese too, made that as well yesterday and it's scrummy.)
I was a little unsure about the whole chickpea thang but they are undetectable (as proven by my extremely picky kids devouring it) and create such an authentic New York cheesecake texture. Simply delicious!!!!
As a fellow Devonian (from Kingskerswell who used to live In Victoria, BC and is now based in Surrey, BC) I can't wait to try out your English Veganised recipes (I'm looking at you perfect Yorkshire Puddings) and ALL THE THINGS you have on your blog until my copy of your cookbook arrives on my doorstep. :)
A Virtual Vegan says
I'm so pleased you and your family enjoyed the cheesecake and the feta.
And it's a small world! So funny you're from Devon too. You'll love the English recipes in my book!
Laurynas says
Wow! Amazing! What can I say! I am so happy I encountered this recipe. It feels really like original cheesecake. And I guess most of the people wouldnt feel the difference. The most amazing thing is that when I tasted the batter before the baking, it didnt resembled the real cheesecake, but then some magic probably happened in the oven ? Me and my wife enjoyed it a lot. And I will be doing it again and again. Thank you so much! ?
A Virtual Vegan says
I'm really pleased you both enjoyed it and thanks so much for stopping by to leave a rating/review. It's much appreciated!
Amy Rose says
Excellent made this many times on special occasions! This time wanting to make but have everything except cashews. Just wondering if could use a plant based milk in place of cashews? or what else could use in place of cashews?
A Virtual Vegan says
The cashews make up too much of the filling to leave out. They make it creamy and and they thicken it and help it set too. I wouldn't want to offer up a suggestion without having tried it. Definitely not milk. That would make it way too thin. Maybe more chickpeas? Maybe firm tofu? I can't guarantee how it would turn out with either of those though as I've only tried it with cashews.