It’s only a baked Vegan New York Cheesecake..♡...It is ultra-rich, decadently creamy, dessert perfection & you absolutely need it in your life…..
It’s here! I know, I’ve been promising this recipe like forever (since I published my Vanilla Roasted Strawberries I think), but things seem to have been conspiring against me and I am only just getting it to you now. Better late than never though and I can promise you wholeheartedly that it is so worth the wait!
That moment when you are all set to get your absolutely perfect Vegan New York Cheesecake recipe written up and published and you download the photos from the camera (which on the small screen looked amazing), then realize that in fact, they aren’t all that great. That’s why this recipe is so late, that plus a rather spur of the moment Festive Mincemeat Tart that came to fruition last weekend.
This recipe has been much anticipated by you guys, ever since I posted an Instagram story showing me making it, and I was so frustrated that I couldn’t get it out to you for Thanksgiving. At least now you have it in time for Christmas, and what an awesome Christmas dessert it would be. It’s definitely going to be on our menu this Christmas. I can’t wait to make it again. I have all sorts of ideas for festive toppings to serve with it. Warm, cinnamony pears and a drizzle of my 5 Minute Caramel Sauce might be top of the list though. Hurry up Christmas……..I want……
I LOVE CHEESECAKE ♡
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.
I have made and eaten a lot of vegan cheesecakes (all in the name of research of course 😉) and whilst they are mostly very lovely, they aren’t like ‘real’ baked cheesecakes.
Most vegan cheesecakes tend to be raw and don’t get me wrong, I don’t have a problem with that and really enjoy eating them, but they tend to be very smooth and quite light in texture. They don’t have that ultra-rich, creamy density that traditional baked New York style cheesecakes have. Many of them also need to be kept in the freezer, or they use coconut oil to help solidify them and melt into a puddle if left out of the fridge for any length of time.
My Vegan New York Cheesecake is different. It is just like a ‘real’ baked cheesecake in texture. Dense, rich, super creamy and very satisfying. Whilst there is oil in the crust, there is none in the cheesecake filling. This means that if you follow an oil-free diet you can make the cheesecake top without the crust and still stay on track (see my recipe notes for tips on cooking it like this).
MY VEGAN NEW YORK CHEESECAKE FILLING HIDES A SECRET INGREDIENT!
To get the perfect 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. 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.
TO TOP OR NOT TO TOP….
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 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.
I am so excited for you guys to try this Vegan New York Style Cheesecake. Let me know what you think in the comments below and be a ☆ and share some pics on Instagram. I love to see them! I try to share as many as I can on my Instagram feed or my Facebook page.
Vegan New York Cheesecake
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
- 4 tablespoons vegan butter , solid and not melted, or solid unrefined or refined coconut oil
FOR THE FILLING
- 300g | 2 cups raw cashews ,soaked in boiling water for 15 mins then drained
- 175g | 1 cup chickpeas , cooked and drained
- 1 lemon zest and juice
- 1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
- 2 tablespoons arrowroot powder
- 120mls | ½ cup maple syrup
- 2 tablespoons tahini
- 400 ml full fat coconut milk (from a can & must be full fat)
- ½ teaspoon salt
- 3 tablespoons apple cider vinegar
Instructions
- Preheat oven to 320F
- Use the bottom of a 9 inch spring form pan (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 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 about 70 minutes. It should be set well around the edges and have a little bit of a wobble in the middle when done. A few small cracks are normal.
- Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.
Recipe Notes
Store in the fridge for freshness, but unlike a lot of vegan cheesecakes it wont melt into a puddle if left at room temperature for a while before serving. If you do not have a 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 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 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! If you do not have a leak proof tin then you could bake the cheesecake in ramekins. I haven't tried it myself but I would imagine that in small ramekins it would take about 20 - 25 mins in the oven. Follow my instructions above for checking when it is ready.
Love how classic and creamy it is! Fantastic cheesecake!
Thank you Rebecca!
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!
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)
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.
Thank you Dixya! It’s one of my favourites too. I hope your grand mother enjoys it. Let me know!
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.
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)
WOW! I’m totally drooling over my keyboard right now. That is a gorgeous cheesecake! This is getting made!
Thank you Linda. Let me know what you think!
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!
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!
Oh my gosh, I have got to make this ASAP! It looks amazing, Mel.
Thank you Becky! Let me know what you think when you give it a try :O)
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!
Thank you. I totally agree about chickpeas. I don’t know what I’d do without them!
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.
Thank you Cadry! You would never ever guess the chickpeas were there if you didn’t know. They are such a magical ingredient!
This looks absolutely amazing, Mel! I’m going to have to throw a party soon so I can make it.
Or just have a cheesecake eating party all on your own! ;O) Thanks Dianne!
Love the hidden use of chick peas! They are seriously a “Super Bean!” We go through tons of them in our house 🙂
I do too! They are the best!
Your cheesecake looks so good! It’s perfect for a special occasion.
Thank you Amy!
This cheese cake is a serious show-stopper! I’m from NY and this looks just as creamy & decadent as a NY-style cheesecake. Those chickpeas worked their magic again along with your talent. Nice work, Melanie 🙂
Thank you so much Melissa. I didn’t know you are a New Yorker so that’s quite the compliment coming from you!
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.
Would you prefer I called it Garycake? 😜 No seriously, 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…
I don’t have arrowroot, and have never used it – can I use cornstarch? Really looking forward to making this, thank you!
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!
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!
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!
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.
,
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!
I made it! Tastes amazing thank you for sharing
That’s great Justine. So pleased you enjoyed it. Thanks for letting me know!
hi,
do you think guar gum instead of arriw riit works too?
thank you!
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!
i will✌ thank you!
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
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….😉
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!
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!
Do you measure the chickpeas before or after cooking them?
Measure them cooked 🙂
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!
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! 😊