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.
Most vegan cheesecake tends 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.
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 to make life easier you can use store bought digestive biscuits or graham crackers (a lot 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!
How to serve
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?
For more indulgent vegan dessert recipes, check out these great options:
- Cheesecake Topped Vegan Brownies
- No Bake Espresso Chocolate Fudge Cake
- Chocolate Marshmallow Cookies
- No Knead Cinnamon Pull Apart Bread
- Salted Maple Pecan Vegan Fudge
📖 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
- 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.
Vee says
Can you freeze this?
Melanie McDonald says
I have never tried freezing it.
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!
Rhys ans says
This was my first time making a cheesecake or following a vegan recipe! It was easy to follow, and the result quite delicious! Not overbearingly sweet, and a perfect texture!!
Lupe Vargas says
Hi Melanie! Was wondering if they're is something I can substitute for the coconut milk? I am allergic but this looks amazing!
A Virtual Vegan says
I'm sorry but coconut milk is essential in this recipe because it's what helps it set. I hope you find another recipe you like the look of!
Jacqui says
Hi Can I make it strawberry flavour by adding fresh puréed strawberries. Would I need to reduce the other liquids.
A Virtual Vegan says
I haven't tested it like that. It would likely need altering a bit elsewhere to make up for it but I can't say how without trying it. To be honest though, to get any significant flavour, you would need to add a lot of pureed strawberries. That would affect the texture significantly and it would likely end up not setting properly. It would be better, tastier and safer, to make it as it is and just make an awesome strawberry sauce to serve with it. These saucy roasted strawberries are perfect with the cheesecake. It would give you all of that lovely, rich, strong strawberry flavour you are after, be much less risky and it looks awesome too! https://avirtualvegan.com/vanilla-roasted-strawberries/
Emily says
Hello! Would I be able to sub for tahini one this recipe? I don’t have any on hand
A Virtual Vegan says
It adds a bit of sharpness to the cheesecake. You could omit it if you want to. It will still work technically without it.
Lora says
Hi Mel! I have used a few of your tofu recipes in the past and they have been absolutely wonderful, thank you! I have been hesitant to try desserts though, especially ones with coconut ingredients, as I've never been a fan of the flavor. So this may seem a silly question but I'd rather ask it then try it, will this cheesecake end up tasting like coconut cheesecake because of the coconut milk or just regular ( I hope, I hope!)?
Thank you!
Lora
A Virtual Vegan says
I honestly can't detect coconut flavour in this recipe and in all the years it's been published have never had anyone say they could. I hope that alleviates your fears and that you enjoy it Lora!
Rei says
Is there something I could substitute the apple cider vinegar for, can't find it in any shops near me?
A Virtual Vegan says
Not really. Just omit it. It makes it a bit tangier that's all.
Rida says
Hey Mel! I am planning to make this cake today. But I have a 6 inch springform pan which is 3 inch deep. Is it okay if cut down the recipe to half? If yes, how long should I bake it?
A Virtual Vegan says
Yes I think that should be fine. I haven't tried it so the cooking time will be a bit of trial and error. I'd start checking it from 30 minutes. It should be set around the edges and coming away from the sides of the pan slightly, and be slightly wobbly in the middle. It will set up properly as it cools. Good luck!
Rida says
I baked it for about 30 mins. Substituted Sugar for Maple syrup.
It was soooo good!! Can't taste Chickpeas at all. It is smooth and so yum. Thank you for the amazing recipe!
A Virtual Vegan says
So pleased you enjoyed it Rida!
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