Super easy, ultra-rich, decadently creamy, and smooth Vegan New York Cheesecake with no cream cheese or tofu! 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...
FEATURED COMMENT: "Not even joking this cake is amazing! I am a huge cheesecake fan and this consistency is right on the money...Amazing. Great flavor, and fantastic texture...you can’t even tell it’s vegan, it just tastes like a homemade 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." - Al ⭐️⭐️⭐️⭐️⭐️ See more reader reviews here.
Vegan Cheesecake has got to be one of my all-time favorite 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.
In this post:
My Vegan New York Cheesecake is just like a "real" baked cheesecake in texture. Dense, rich, super creamy, very satisfying, but completely dairy-free!
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 awesome chickpea is the secret ingredient here.
Please do not let that scare you off. You would NEVER know.
The cashews give the filling its creaminess and the chickpeas give the denseness, without needing any vegan cream cheese or tofu!
How To Make Vegan New York Cheesecake
This vegan cheesecake recipe is surprisingly easy to make.
- Make the crust- For this, you need some digestive biscuits/cookies. You can use store-bought digestives or homemade Vegan Digestive Biscuits Vegan graham crackers are similar and also work well. To make the crust all you need to do is blend the cookies with some vegan butter or coconut oil in a food processor. Then press it into a springform pan or a loose-bottomed pan, then refrigerate.
- Make the filling - It's as simple as blending all the cheesecake filling ingredients together. I recommend soaking the cashew nuts in boiling water before blending.
- Bake the cheesecake - Pour the filling mixture over the crust then bake. No water bath is required.
- Refrigerate - After baking the cheesecake needs to be refrigerated for at least a few hours before serving.
Success Tip - Do not try to make this cheesecake in a cake pan without a removable bottom or you will never get it out. You need a spring-form cake pan or a loose-bottomed cake pan for this recipe.
Serving Suggestions
Whilst this Vegan New York Cheesecake is absolutely delicious on its own, I love to top it with a little something extra. Some ideas include:
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.
More Cheesecake Recipes
Recipe FAQs
I have never tried freezing it so can't be sure how it will hold up. I think it should be ok though as long as it's wrapped really well.
To make this recipe gluten-free you'll need to find yourself some gluten-free digestive biscuits or graham crackers. The filling is naturally gluten-free.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Vegan New York Cheesecake
Author:Ingredients
FOR THE BASE
- 23 (350 grams / 12 oz) digestive biscuits , or graham crackers
- 4 tablespoons melted vegan butter , or coconut oil
FOR THE FILLING
- 2 cups (300 grams) raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking)
- 1 cup (175 grams) canned chickpeas , drained & rinsed well
- 1 lemon zest and juice
- 3 teaspoons vanilla extract
- 2 tablespoons arrowroot or cornstarch
- ½ cup (120 ml) maple syrup , (real maple, not pancake syrup!)
- 2 tablespoons tahini
- 1 x 14oz (400ml) can full fat coconut milk , it must be full fat not light (if your can is only 398 ml that's fine).
- ½ teaspoon fine sea salt
- 3 tablespoons apple cider vinegar
INSTRUCTIONS
- Preheat oven to 320F (160°C) and line a 9 or 10 inch spring form pan that is at least 3 inches deep. First grease it with vegan butter or a little oil so the paper sticks. Then draw around the bottom of the cake pan on parchment paper, cut it out and put that in the bottom of the pan. Line the sides of the pan with a long rectangular strip of baking parchment.
- Put the digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in clumpy, fine crumbs. Then press into the bottom of the cake pan. Refrigerate while you make the filling.
- Add all of the filling ingredients to a blender and blend until completely smooth. Pour over the crust then sit the pan on a baking tray.
- Bake for about 50 minutes or until set well around the edges with a tiny bit of a wobble in the middle. Time will vary depending on your oven and the pan you use.
- Allow to cool completely, then refrigerate for at least 4-5 hours or overnight. Don't put it in the fridge while hot/warm.
Janine says
The most delicious vegan cheesecake I ever tried! I was wondering if it would be possible to make this with an oat crust instead? However, I am a bit worried that the oat crust might not survive the long baking time?
Melanie McDonald says
So pleased you enjoyed it! I've never tried it with an oat crust. I love cookie crusts too much! If you try it though bear in mind that an oat crust might not pack as tightly and solidly as a buttery cookie crust and then you could spring a leak from the bottom of your springform.
Sandra B says
I've made this recipe several times and my none vegan family and co-workers love it every time. I would like to try to add other flavors like chocolate or key lime in the future.
Melané says
Question : Melanie, as you know this is my all-time favourite. Make it regularly! But: have you (or someone else) made mini-cheese cakes? I wonder about baking times. Btw, I have frozen it and it is just as good after defrosting.
Carla says
Made this last night in preparation for my partners birthday. It was amazing and so easy- much less fuss than a non vegan baked cheesecake.
I used Oreos for the base, made the middle as normal and topped the cheesecake with a vegan chocolate ganache and some more Oreos for decoration. Will also serve with a few raspberries to get one of the five a day :D. Will definitely be making again!
Suzanne says
So many recipes call for store bought cream cheese and it is expensive here. Love that you make your own cream cheese.
Louisa says
I made this yesterday for my fiancées birthday and wow its just so good!!! I was a bit concerned with chickpeas, tahini and lemon juice thinking I was making hummus lol but it's utterly amazing!!! I've printed off the recipe and kept it to make again! It's going to be a firm favourite from now on! So thank you!!!
Melanie McDonald says
It's such a surprising bunch of ingredients, but mix them all together and magic happens! I'm really pleased you enjoyed the recipe and thank you for taking the time to leave a review. It's much appreciated!
ARLENE LAFRENTZ says
Can you freeze this cheesecake ?
Melanie McDonald says
I've never tried so don't know how it would hold up.
Christal says
This was so good! It had just the right texture and baked up really well. It lacked some of the richness of cheesecake, but I will definitely make it again. I added half a cup of an erythritol blend to the batter to make it sweeter. I also used my own recipe for the crust. Other than that, I did everything according to your recipe. Thank you!
Courtney says
My husband and I have loved this recipe for a long time. I've made many vegan and non-vegan cheesecakes, but this one tastes AMAZING and you feel good after eating it too. I always use your digestive recipe - that's one of our favorite cookie recipes ever. Thank you for your time spent creating and for sharing!!
Rueth says
I agree totally! Tried about 30 recipes but after trying this, I've stuck with it. It's truly amazing.
Betty says
Hi Mel, what can I substitute for the cashews? As we have a nut allergy.
Thank you betty
Melanie McDonald says
I would think hulled sunflower seeds would work ok but I haven't tried it so can't guarantee.
Megan says
Best vegan cheesecake I have ever made! So easy and yet so satisfying
Deborah says
I made this and it was amazing. Really impressed my guests. I would now like to make a smaller version. If I use half the ingredients would I need to bake it for half the time ??
Melanie McDonald says
It's impossible to say because it depends on the size of the pan and the depth of the cheesecake. The deeper it is the longer it will take to cook. You'll just have to wing it. Bake it at the same temperature and keep an eye on it. Take it out when it's set with a bit of a wobble in the centre.
Vee says
Can you freeze this?
Melanie McDonald says
I have never tried freezing it.
Melané Fahner-Botha says
Yes definitely!
Deb says
This was really amazing!!! I made it yesterday and my daughter's were seriously impressed. I made 2 slight changes. (1) for the biscuits I used 200 grams of tea biscuits. (2) for the filling I used 300 grams of silken tofu and 150 grams of cashews because we always prefer tofu over cashews in recipes and baked it for 65 minutes. It turned out so so good. None of the chickpeas, coconut, or tofu flavors could be detected at all. Can't wait to have another slice tonight. Thank you!
PK says
Hi,
I want to make an Oreo cheesecake and was wondering if would this recipe go well with Oreos?
A Virtual Vegan says
Yes for sure! I've had lots of readers do it and send me pictures and they've looked awesome!
Helen says
I’ve made this a few times and love it. I’m making it now and was wondering if you think a blood orange and rhubarb curd (based on your lemon curd recipe) would be too rich? Maybe I should just do a compote...
A Virtual Vegan says
I'm probably the wrong person to ask because I love "rich". Nothing is too rich for me! I think that idea sounds amazing. I think the tartness of the rhubarb will cut through it all nicely. You've made me want to make rhubarb orange curd now.
Jennifer P says
I was shocked at how good this was, how easy the recipe was to follow, and how chickpeas could make this the most authentic vegan cheesecake I've ever eaten. My husband had no idea of the chickpeas, and my daughter's loved it, i also did not detect the taste of them. I made a strawberry topping (strawberries, sugar, pinch of salt, lemon juice, on low heat) and it was dreamy. I'm not vegan, but i am highly lactose Intolerant, so this was a treat and I will keep the recipe forever! Thank you :)
A Virtual Vegan says
Thank you Jennifer. I'm really pleased you all enjoyed it!