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Vegan New York Cheesecake

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This ultra-rich, decadently creamy and smooth Vegan New York Cheesecake is surprisingly quick and easy to make. Enjoy as it is or get a little fancy with your choice of topping.  It is dessert perfection and you absolutely need it in your life…..

Vegan New York Cheesecake topped with fresh strawberries

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Stop right there. This is a warning. This Vegan New York Cheesecake is for people who are serious about their dessert. Like really serious.

Proceed with caution. If you don’t want to eat slice after slice of classic, creamy, velvety, rich cheesecake and spend all of your time coming up with delicious ways to top your perfect baked cheesecake, then step away now. Find yourself another recipe.

May I suggest my Cinnamon Roll in a Mug? Ready in minutes and just one portion. perfect for people like me who cannot stop at one helping …

I LOVE CHEESECAKE ♡

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.

A Baked Vegan New York Cheesecake with a slice taken out

I have made and eaten a lot of vegan cheesecake (all in the name of research of course ????) 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.

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).

a slice of Vegan New York Cheesecake on a plate with strawberries

MY VEGAN NEW YORK CHEESECAKE FILLING HIDES A SECRET INGREDIENT!

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 CHEESECAKE

SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

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).

Have you tried my Vegan Digestive Biscuits recipe yet? They are so good and perfect for dunking in your tea or coffee!

C'mon...I'm English...It was only a matter of time before I came up with a recipe for vegan digestive biscuits! With their distinctive crunchy, crumbly texture & not too sweet almost nutty flavour, they make the perfect accompaniment to a cup of tea......I'm totally conforming to the typical English stereotype here aren't I?

Plus they make an awesome cheesecake base!

All you have to do is blend them with some vegan butter or coconut oil in a food processor. I have this one and love it:

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. This is the one I have (not sponsored, I just love their products):

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 the one below, 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.

For such a decadent dessert it’s all pretty easy really!

STEP 5

Allow to cool then refrigerate for a few hours before serving.

CHEESECAKE TOPPING IDEAS

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 ♡

Baked Vegan New York Cheesecake and 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.

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!

a slice of baked Vegan New York Cheesecake

For more indulgent vegan dessert recipes, check out these great options:

  1. Cheesecake Topped Vegan Brownies
  2. No Bake Espresso Chocolate Fudge Cake 
  3. Chocolate Marshmallow Cookies
  4. No Knead Cinnamon Pull Apart Bread
  5. Chocolate Chip Cookie in a Mug
  6. Salted Maple Pecan Vegan Fudge

And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

Vegan New York Cheesecake

It’s only a baked Vegan New York Cheesecake..♡...It is ultra-rich, decadently creamy, dessert perfection & you absolutely need it in your life…..
4.72 from 64 votes
Print Pin
Course: Dessert
Cuisine: vegan
Cook Time: 1 hour 10 minutes
Total time: 1 hour 10 minutes
Makes: 10 servings
Calories: 524kcal
Author: Melanie McDonald

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
  • 175g | 1 cup chickpeas , drained & rinsed well (cooked not dried chickpeas)
  • 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
  • 400 ml can full fat coconut milk (must be full fat, not light)
  • 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 about 50 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 ok and will be covered by whatever you toppings you use.  
  • Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.

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 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.
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.
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Estimated nutrition per serving:

Serving: 1serving | Calories: 524kcal | Carbohydrates: 46g | Protein: 10g | Fat: 33g | Sodium: 191mg | Potassium: 234mg | Fiber: 4g | Sugar: 18g | Vitamin C: 14% | Calcium: 5% | Iron: 15%
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Reader Interactions

Comments

  1. Halimah says

    June 24, 2019 at 3:42 pm

    Hi, I love this recipe and even won over my skeptical omni brother. I am hoping to make this into a coffee cheesecake for another group of vegan-skeptical friends. Do you have any suggestions on how I can modify the flavour? Thank you :)

    Reply

    • Melanie McDonald says

      June 24, 2019 at 4:06 pm

      Oh, ha ha, I just saw your Facebook post while scrolling and replied there but I think for sure you could dissolve some coffee powder in a teeny tiny bit of boiling water and stir it into the batter once cool, or coffee extract would work too and might give you a more pronounced coffee flavour. I’d probably omit the lemon zest and juice. Toppings-wise, chocolate sauce would work really well, or caramel, or a creamy whipped coffee topping like cappuccino. You could use something like So Delicious Coco Whip dolloped on top too with shaved chocolate. That would be sooo good!

      Reply

  2. Bambi says

    June 5, 2019 at 9:03 am

    I’m trying this out for a Shavuot cheesecake contest. Question: I have all the ingredients but the cookies. could I do a GF pretzel crust and add a little sugar? I’m thinking of the strawberry jello pretzel layer dish that, as an American, I grew up eating… and topping the cake with a strawberry sauce! Thanks in advance for the recipe!

    Reply

    • Melanie McDonald says

      June 5, 2019 at 12:04 pm

      I have never tried using pretzels in a recipe like this so I’m not sure if they would hold together as well as cookies. I suggest making it as a trial in advance so you know for sure it works before the big day.

      Reply

  3. Hirvi Shah says

    May 12, 2019 at 8:58 pm

    Hi
    Thanks for sharing the recipe.
    I tried this today but the centre portion of the cake is still in the liquid/paste form..
    Do I need to bake it more? How can I fix it
    Thanks

    Reply

    • Melanie McDonald says

      May 14, 2019 at 8:05 pm

      As long as you followed the instructions and didn’t change any of the ingredients or cooking time it shouldn’t be liquid after baking. It’s hard to say how to fix it without knowing specifics like what you baked it in, whether you used exactly the same ingredients, oven temp, how long you baked it for etc. Maybe your oven just runs a little cool and it needed a little longer to bake? It should have been baked until it was firm around the edges with a slight wobble in the middle, as per my instructions. Hope that helps!

      Reply

  4. Larisa says

    April 17, 2019 at 12:28 pm


    Great recipe! Can’t wait to try it. Can I skip the lemon zest and just use the juice of 1lemon? Also can I use a can coconut cream instead of milk? Does this hold its shape at room temperature? Thank you 🙏🏻

    Reply

    • Melanie McDonald says

      April 17, 2019 at 9:31 pm

      I would recommend using both the zest and juice of the lemon as per the recipe. The juice helps give slight tartness which is necessary with a cheesecake, and the zest adds a lot of flavour.
      I do not recommend using a can of coconut cream. The recipe is at it’s best when made with a can of full fat coconut milk. Using just the cream will alter the texture and make it too firm. And yes, the cheesecake holds it’s shape at room temperature. Although it needs to be chilled in the fridge after baking, once it’s been chilled it is fine to leave out for as long as you need to. It’s not going to melt or anything. Hope that helps!

      Reply

  5. Olin says

    March 23, 2019 at 9:54 pm

    Hi, i live in a tropical country, where coconut milk is oftenly made from scratch. Is the full fat coconut milk can substitute using coconut milk made from scratch? There’s coconut milk in a carton sold here, but there’s no difference between full fat or not, just stated as coconut milk (the texture is thick creamy). Can i use itu? And use chickpea in a can to substitute cooked chick pea? Thanks so much for your reply

    Reply

    • A Virtual Vegan says

      March 23, 2019 at 10:33 pm

      Does your homemade or carton coconut milk separate when it gets cold in the fridge, so you get the hard coconut cream at one end and watery liquid at the other? That’s what our cans of full fat milk do and you need that for this cheesecake to set properly and get the right texture. I hope so so that you can try this!
      And as for the chickpeas, yes, canned is fine.

      Reply

      • Olin says

        March 24, 2019 at 4:40 am

        Thank you thank you thank you for your fast response and explanation. Will try to check the coconut milk first. I need to make this soon once the ingredients completed, my mouth is watering hahaha.

  6. Elena says

    March 9, 2019 at 3:26 am

    Hi this recipe looks amazing :) im really looking forward trying it. I was just wondering, can I sub macadamia nuts for the cashews? I cant digest them… and I am not sure I understood well for the full fat coconut milk, do you mean I have to use the whole 400ml can, with the “cream” and water part? Thank you in advance for your answer; really excited trying it :)

    Reply

    • A Virtual Vegan says

      March 9, 2019 at 11:45 am

      I think macadamia nuts would work well, although I haven’t personally tried it. With regards the coconut milk, I mean full fat canned coconut milk as opposed to the light canned coconut milk. And yes, you use the whole can. I hope you enjoy it when you get a chance to try it!

      Reply

  7. Stephanie Fayad says

    March 4, 2019 at 3:02 am


    Hello,

    This may be a silly question but if I were to convert these to cupcakes how much would I fill each section?

    I am not certain if cheesecake actually rises in the oven Ali though I can see there are no raising agents. Nevertheless, I have a party coming up so I thought I’d ask.

    Reply

    • A Virtual Vegan says

      March 4, 2019 at 10:29 am

      It doesn’t really rise. It puffs a little bit but it’s barely noticeable. I’d fill them almost to the top. This cheesecake is pretty impossible to get out in one piece if it isn’t made in a springform tin so bear that in mind if using cupcake molds. I would put a long strip of baking parchment across the bottom of each one so it comes up the sides and acts as handles to pull them out, and a little circle of parchment paper in the bottom over the strip to make it easier to life the crust out without it breaking up.

      Reply

  8. Tahara says

    March 2, 2019 at 11:07 am


    I enjoyed this recipe however I didn’t include the tahini. May I ask the reason for the tahini maybe I’ll add it next time. Thanks for the recipe

    Reply

    • A Virtual Vegan says

      March 2, 2019 at 12:51 pm

      The tahini is there for extra smoothness and flavor. It gives the cheesecake a bit of a tang like a regular cheesecake made with cream cheese.

      Reply

  9. Rachel says

    January 27, 2019 at 2:03 am


    Just a bit more feedback that might be useful…. I made this fabulous cheesecake before Christmas a froze a couple of pieces for my elderly Dad. He’s eaten them this week and said they’re fine after being frozen.

    Reply

  10. Tori says

    January 20, 2019 at 7:05 am


    Thank you so much for sharing this recipe. I have made this cheesecake several times and it is always a hit. People are usually amazed that it is vegan. A few people have told me it’s the best cheesecake they’ve ever had. I usually top it with a berry or caramel sauce.

    Reply

    • A Virtual Vegan says

      January 20, 2019 at 9:38 am

      That’s so good to heat Tori! And thank you for taking the time to leave feedback here. I really appreciate it!

      Reply

  11. Karen Hobbs says

    January 4, 2019 at 7:52 am

    Wow! the Digestives blew my W.Watchers out of the water!
    Question… do i use ALL the can of coconut or just the hard top
    I want to make this for tomorrow and don’t have time to get this wrong! I see you post back almost immediately so I am living in hope!
    I LOVE your blog!
    Now I know you too are a Brit I am hoping for some vegan flapjacks…without the uberexpensive Tate and Lyes in there!
    Do you like Marmite?
    Karen H

    Reply

    • A Virtual Vegan says

      January 4, 2019 at 9:44 am

      Hi Karen, I’m so glad you liked the digestives! Yes, you do use the whole can of coconut milk. Just throw it all in. As for flapjacks, my husband keeps asking for them too! The problem I have is that nearly all of my readers are American and Canadian and there flapjacks are actually what we would call pancakes (so weird!) so it would really confuse everyone! I will get around to doing a recipe like that eventually and maybe just not call them flapjacks. So watch this space! And yes I love marmite. It’s quite hard to find here in Canada though and when I do find it it is really expensive. If family come to stay there’s a rule that they must bring a jar with them or I won’t let them in, and every-time I go back to England I buy a HUGE jar to bring back with me!

      Reply

      • Karen Hobbs says

        January 4, 2019 at 1:48 pm

        I love the tariff idea…a jar of Marmite for entry!Mt Special Needs daughter visited in the summer and brought Three t shirts , two pairs of knickers and three fluffy pyjama bottoms for a four week stay!
        She also had her huge case packed with 6 Birds Custards, Three veggie Atora Suet boxes, Branston Pickle and 37 jars ( YES! Thirty seven!)of Marmite! I took her out the next day to equip her with clothes for a vacation in Beautiful Bend…high Desert OregonI thought it was a fair exchange!
        I could eat a jar whilst Waiting for the pane to take off!
        Thanks for the prompt response! Now cooking it!
        Karen Hobbs

    • A Virtual Vegan says

      January 4, 2019 at 9:54 am

      I’m really surprised to hear this. This recipe gets consistently good reviews and I’ve never found the chickpeas overpowering when I’ve made it. Did you rinse the chickpeas really well before making it?

      Reply

  14. Anaïs says

    December 27, 2018 at 10:31 am


    Hi, thank you for your recipe! Is there a way to replace the coconut milk with something else? (I’m allergic to coconut…)

    Thank you in advance!

    Reply

    • A Virtual Vegan says

      December 28, 2018 at 6:02 pm

      The coconut helps with the setting because of the fat in it. I wouldn’t like to suggest a sub as without testing it I wouldn’t be sure it would work. Silken tofu might work instead or using another plant milk and increasing the arrowroot, or adding some agar agar. But I don’t know quantities etc as i haven’t tried it. Sorry!

      Reply

  16. Rachel says

    December 23, 2018 at 12:42 pm


    Wow, great recipe! I tried it this weekend for a pre-Christmas family gathering. The non-vegans liked it as much as me! I’ll definitely be making this again, thanks!

    Reply

  18. Lisa Heckman says

    December 20, 2018 at 1:50 pm


    Hi Mel,

    I just wanted to let you know I got the same recipe off of TheTastyK.com I agree it’s a winner! Thanks for all your recipes and Happy Holidays.

    Cheers!

    Reply

  19. Mark says

    December 11, 2018 at 3:33 pm


    As an unapologetic carnivore and not a vegan myself, I was extremely sceptical of this recipe but nonetheless gave it a go to try and impress my vegan sister. Absolutely amazed with the results, one of the nicest cheesecakes I’ve ever had and I would not have had a clue that this wasn’t a real cheesecake if it was served to me in secret. Deliciously luscious and creamy, I added some frozen blueberries and raspberries in to the mix before baking just as I would with a regular recipe, tasted like heaven. I may be converted to Veganism yet.

    Reply

    • A Virtual Vegan says

      December 11, 2018 at 4:00 pm

      Wow Mark that’s great! Winning over non-vegans always makes me happy. I pride myself on only ever publishing recipes that are as good, or better, than their non-vegan versions. People think vegans go without but it couldn’t be further from the truth! Thank you for taking the time to leave feedback. I really appreciate it!

      Reply

  20. Angie says

    December 11, 2018 at 2:42 pm


    I made mini cheesecakes with a gingersnap crumb crust and they came out amazing! The texture is creamy and flavor has the perfect amount of tang that you would get from diary cream cheese. Thanks for this recipe!

    Reply

  21. Janine says

    November 17, 2018 at 6:58 pm

    Such a simple recipe! I am currently watching my cheesecake through the oven door and so while the mixture tasted delicious (nothing like raw cake mix…) the success of the cheesecake is yet to be seen! Fingers crossed as it is for a colleague’s birthday tomorrow!

    Thanks so much for sharing this :)

    Reply

  25. Sally says

    October 21, 2018 at 5:52 pm

    Hello! This recipe looks lovely and I would like to try it soon! I just have a couple of questions.
    Do you think I could use something else instead of maple syrup? Like if I just used simple syrup, would that be okay, or does it affect the flavour a lot?
    Also, does the vinegar have to be apple cider? I only have rice vinegar, do you think that could work? I could go buy some apple vinegar if you think it makes a big difference, flavour-wise.
    Thank you, and thanks for developing this recipe!

    Sally

    Reply

    • A Virtual Vegan says

      October 21, 2018 at 9:34 pm

      Hi Sally, I don’t think simple syrup would work. It’s thinner and doesn’t really have any flavour other than sweetness. Maple syrup is really the best option. Agave would be a close 2nd but the maple really works flavour-wise so I’d recommend you use it if you can. Plus if you use something with a different consistency it would affect how firm the cheesecake turns out.
      As for vinegar, there isn’t much in it at all, so it probably wouldn’t make a huge difference if you used a different one, but apple cider vinegar is pretty unique in that it’s quite sweet and not too sharp. It works well in desserts. I really wouldn’t like to say how it would be as I haven’t tried it. I’d hate for the whole thing to be ruined for the sake of a little vinegar so I’d say it’s worth buying a bottle. It keeps for ages and you can use it up in lots of my recipes. It’s in most of my baked goods and it makes a great salad dressing too!

      Reply

    • Chelsea says

      December 26, 2018 at 8:26 pm


      I made a syrup replacement because I don’t eat sugar. I used coconut milk mixed with monkfruit. I heated the coconut milk with the monkfruit in it, so the monkfruit would dissolve. It worked great! Granted, I don’t know the difference, but it turned out great and everyone who tried it said it was a success. Some of the people eating it with me do eat sugar and I had maple syrup they could add on top, and that was a good way for them to get the flavor, which they all said they enjoyed and that it made it taste like flan. Other options for syrup replacement would be adding blending fruit into the coconut milk/monkfruit mix. I used a gluten-free crust. I’m so happy with this recipe and I will certainly try it again with some of the suggestions listed in the comments (blueberries and raspberries — yes, please!) and more lemon because I love a lot of tang. No guilt having a second slice and I don’t feel sick after eating it. Perfect amount of richness. Thank you!

      Reply

  26. Jerica says

    October 20, 2018 at 5:26 pm


    Hello,
    Love this recipe! Is the Tahini used as an egg replacer? If so, do you think Aquafaba will work from the chickpeas? If not is the Tahini used to improve the taste/texture? Just wondering if the cheesecake would be just as tasty if I have to omit using the Tahini.

    Thanks!

    Reply

    • A Virtual Vegan says

      October 20, 2018 at 7:17 pm

      No it’s not an egg replacer. It is just for flavour and richness. It adds a bit of tang and makes it a little smoother and creamier. You could omit it though. It doesn’t make a huge difference.

      Reply

  28. Bethany Lopusnak says

    September 11, 2018 at 9:03 pm

    How “coconut-y” is the finished product? I’m dying to make it and I love coconut but it’s such a divisive ingredient that people tend to either love or hate. I could use refined coconut oil in the base to tone it down but not sure how strong the flavor is with coconut cream in the actual cake? Thanks for sharing this recipe!

    Reply

    • A Virtual Vegan says

      September 12, 2018 at 1:34 pm

      You can’t taste the coconut at all. You might if you used virgin coconut oil in the crust, but vegan butter gives the best flavor there anyway or like you say you can use refined.

      Reply

      • Bethany Lopusnak says

        September 12, 2018 at 11:05 pm

        Hooray! Thanks so much for the reply – I can’t wait to try this and I’m so glad I stumbled on your blog.

  29. Brenda says

    September 3, 2018 at 4:24 pm


    This is the best vegan “cheesecake” I have ever head. Well, it’s the only one I’ve ever had since a tofu one I made in my twenties and I can’t remember how it tasted.

    I won’t be making it again for a while because I live alone and it’s taken me nearly 3 weeks to eat it but I enjoyed it!

    The flavor was surprisingly closer than what I was expecting. Not exact buy very close and very good. Will have to try with one of your toppings in the future.

    Reply

    • A Virtual Vegan says

      September 3, 2018 at 5:25 pm

      I’m so pleased you enjoyed it Brenda. And wow, good going to finish it all on your own! You could easily half the recipe and make it in a smaller pan if you wanted to. Now you’ve made it once full size you’ll know how to spot when it’s cooked properly. Thank you for coming back to leave feedback. I really appreciate it.

      Reply

    • A Virtual Vegan says

      August 22, 2018 at 10:09 pm

      The full fat coconut milk is what sets it up and is what makes it creamy and rich. Tofu might technically work but I haven’t tried it. I think the taste and texture would be affected though. The recipe has only been tested the recipe with full fat coconut milk.

      Reply

  32. Amber says

    August 4, 2018 at 12:30 am


    This is honestly SO realistic and delicious. Its my second time making it and even my omnivore family likes it. This recipe is a life saver. The only thing I would change is using a vanilla pod instead of just the extract but thats just astetic wise really.

    Reply

  33. Kaloyana says

    June 26, 2018 at 7:20 am

    Hello! This cheesecake looks amazing. I really want to try making it but I don’t have arrowroot flour. I suppose it could be sustituted with cornstarch. But I don’t have that either. What would be a good substitute? Flax eggs?
    Thank you in advance! :)

    Reply

    • A Virtual Vegan says

      June 26, 2018 at 9:13 am

      You need either cornstarch or arrowroot. Don’t make it without them. Flax eggs wouldn’t work and would ruin the appearance too. It’s worth waiting for!

      Reply

      • Soul says

        December 25, 2018 at 1:45 pm

        I used a tablespoon of coconut flour and 1/4 teaspoon of xanthan instead of arrowroot for a “thickener.” It’s in the oven now. So far looked fine. Also I used one cup of powdered Erythritol instead of maple syrup to make it closer to low carb. I did use the chickpeas though. I meant to add a bit more coconut cream to make it like a “syrup”- the cup of erythritol mixed into some additional coconut cream – prob not a whole half cup of it though. I found a recipe for keto maple syrup made with maple extract and a bit of xanthan gum. I was out though. Will come back and post the end result. Thank you for the recipe !

      • Soul says

        December 26, 2018 at 9:30 pm


        It turned out lovely with the modifications above. I forgot to say I also did not realize I had only 1 and 1/2 cup of cashews when I started, so I used half a cup of pistachios to get to a full 2 cups. So that also worked out.
        I am glad I did not add extra coconut milk to the erythritol as it would have been too moist I think. We ate some same day after 5 hours chill time in fridge and I found a bit too creamy. After letting it set overnight, it became the more dense new york texture we were hoping for with the recipe. Thank you again for a great recipe.

  34. Kayla Moon says

    June 17, 2018 at 6:16 pm


    Made this for my dairy loving husband for Father’s Day and he was shocked it was not dairy!! So very good!!

    Reply

  35. Irina says

    June 10, 2018 at 3:45 am


    We made it yesterday and it is soooooo good, we all loved it. We also made the 5 minute vegan caramel sauce and it was perfect. Thank you!!!!

    Reply

  36. Angela Capaz says

    May 30, 2018 at 10:03 pm


    Just pulled my beauty outta the oven. Can’t wait to see how it cools! Such an exciting adventure. I added the whipped aquafaba so has to cook it a bit longer. Also used peanut butter instead of tahini, and honey vs maple. The color is golden. Any suggestions to mimick that smooth, white sour cream top cheese cake sometimes has? Sweetened plain soy yogurt?

    Reply

      • Angela Capaz says

        May 30, 2018 at 10:50 pm


        Thank you!! Will give that a try for round two. Will come back after teeth have been sunk in tomorrow ❤️

      • Angela Capaz says

        May 31, 2018 at 6:26 am


        Oh yeah!! Amazing! The texture is perfect. And the coconut in the crust is delish! This will definitely do the job for my cheesecake-craving vegans. Thank you, thank you!! (Wish I could show you a picture. Turned out beautiful as well!)

      • A Virtual Vegan says

        May 31, 2018 at 9:30 am

        So glad you enjoyed it Angela! If you have Instagram you can share your photo and use the hashtag #avirtualvegan . I check my hashtag regularly and feature reader photos in my Instagram stories. Thank you for stopping by to leave feedback. It’s much appreciated!

  37. Abby says

    May 23, 2018 at 12:53 am


    Oh my days… This cheesecake is the business… Ive made it twice in a week and it’s worthy of awards ???? but in my oven it is definitely done by 50 minutes! …. I am thrilled to have a pudding that can be changed up with a fruit topping or sauce and that is so cheap to make, I mean, most of this is vegan storecupboard staples.. 10/10

    Reply

  38. Karen says

    May 12, 2018 at 10:40 pm


    This turned out perfect! Everyone at my event loved it — vegans and non vegans alike. The texture was much better than other vegan cheesecakes. I topped it with freshly made strawberry rhubarb compote and some “coco whip.”

    Reply

    • A Virtual Vegan says

      May 13, 2018 at 8:56 am

      That’s awesome Karen! Thanks you so much for letting me know. Strawberry rhubarb compote as a topping sounds so good!

      Reply

  39. Jess says

    May 12, 2018 at 2:27 pm

    I can’t wait to try this! Thanks for sharing :)
    I’m wondering what other things I could use for the base. A lot of vegan cheesecakes seem to use a date/walnut or date/oat mixture for the crust, but they are usually the frozen style…Do you think a date-based crust would be ok to bake for this recipe? I’m afraid of burning it! Not sure what happens to dates when you bake them :)

    Reply

    • A Virtual Vegan says

      May 13, 2018 at 9:04 am

      Traditional cheesecakes have a cookie base which is why this one does and I have never tried it with anything else. I’m not sure what would happen with a date base. The oven temp is pretty low so they might be ok, but you’re right, they do burn easily because of all the sugar in them. It would be a case of trial and error I’m afraid.

      Reply

      • Jess says

        May 13, 2018 at 9:48 am

        Thanks for the advice – it’s probably not worth the risk! I just got some dates so am excited to use them, but I’ll make the base with digestives as you suggest and find another tasty alternative for the dates :)

      • Jess says

        May 15, 2018 at 2:20 am

        Thanks for the suggestions! One more question about this cheesecake…I’ve realised that my blender/food processor probably isn’t powerful enough to blend raw cashews :( Do you think that using cashew butter could work (made from pure cashews)? I read an article online that said if replacing with cashew butter, use 1/2 the amount of raw cashews – so in the case of this recipe that would be 1 cup cashew butter.

  40. Missing cheese says

    May 11, 2018 at 9:27 pm


    This looks good but the taste and texture is like congealed nuts because that’s what it is. It reminds me a bit of a middle eastern style almond and orange cake. It’s doesn’t taste terrible but it doesn’t taste at all like cheesecake. In the past year of being dairy free I’ve learned the hard way that just because something looks like a dairy product, that doesn’t mean it will taste at all like one ????

    Reply

  41. Judith Treisman says

    May 10, 2018 at 10:26 am

    Hi
    I made the cake, acctually I made two- one mini in a cupcake and one 10inch pan. We tried the cupcake, and I personally though it was very close to the real deal. I used natural date syrup. I did find the crust was too crumbly but I am just stating that for future reference. And a 9inch would have been too small for the amount- so Lucky me.
    I wanted to ask if I can freeze it. I realize I made my experiment way to far from my event, and I don’t think it will survive a week in the fridge- so can I freeze it?
    Thank you for a great recipe!!

    Reply

    • A Virtual Vegan says

      April 29, 2018 at 8:06 pm

      The tahini adds a bit of richness ad smoothness and it also gives a bit of tang to the flavour. It will still be good without though. Almond or cashew butter could be used instead.

      Reply

  43. Sara says

    April 24, 2018 at 6:11 am

    I’m going to make this today and I’m scared hahaha don’t want to mess it up! This dessert is a splurge as here in Colombia coconut milk and cashews are very rare and expensive. But I hope it turns out great. Great recipe, I can tell that you did research a lot to make it. Congrats ????⚘

    Reply

  44. Adriana Kassay says

    April 22, 2018 at 9:14 am


    Not only did I make this, I taught it to my cooking class!!
    I did however use a different gluten free pie crust made of oatmeal, but it is Fantastic! I will say however that I only cooked mine 35 minutes. I used the pumpkin caramel sauce recipe with it and it was a HUGE hit!
    Best vegan cheesecake EVER!!
    Thanks so much for the wonderful recipes!!

    Reply

    • A Virtual Vegan says

      April 22, 2018 at 9:38 am

      How awesome! I’m so glad it went down well. My favourite way to eat it is with that pumpkin caramel. So good! It makes me happy to know that people are out there teaching and learning how to cook vegan recipes. Thank you too!

      Reply

  45. Deborah says

    April 17, 2018 at 2:54 am


    Made this last week and it is amazing. Tastes just like a traditional baked cheesecake. Baked in slightly bigger pan ( 10 inch ) for 55minutes and it was perfect consistency. Gave a piece to my very non vegan father, without telling him its vegan, and he loved it. Thank you for such a wonderful recipe. Will certainly be making this again.

    Reply

  46. Rowan says

    April 11, 2018 at 5:32 pm

    Hi there….I made this a couple of weeks ago and was wondering if I doubled the recipe io make a larger one if it would work. How much would I have to adjust the cooking time or would I just have to eyeball it to see when it’s ready? Thanks.. super excited to be making a boysenberry one tomorrow. :)

    Reply

    • A Virtual Vegan says

      April 11, 2018 at 5:52 pm

      It would definitely work! The time it would take though would depend on the depth and size of the pan so it would be a bit trial and error, but as long as you keep an eye on it you will be able to tell when it’s done. The beauty of this recipe is that opening the oven door doesn’t do it any harm like it can do with a cake so as long as you have an hour or two to kill and hang around checking it every so often it will be fine. It starts coming away from the sides a bit and firms up to touch on top with a bit of a wobble in the middle when it’s done. You will be able to compare it to how yours looked last time too. Good luck!

      Reply

      • Rowan says

        April 11, 2018 at 7:01 pm


        Awesome! Thanks for the speedy reply. Last one I made was an astounding success. My very non vegan bother and sister in law and best friends absolutely RAVED about how amazing it was. This time I’m going to cut the Tahiti down to a quarter of what’s needed though cause my taste buds are super sensitive and I could taste it. My partner couldn’t though. Can’t wait to show this recipe off again to another bunch of non vegans. Thanks so much for sharing it and not keeping it a secret!

  47. Jenna says

    April 3, 2018 at 9:42 am


    I’m not even vegan but I’ve been wanting to make a vegan cheesecake for a while after having it in a restaurant. I’ll just say… it was a hit! I made it for an Easter get together and pretty much everyone there was weary of a “vegan cheesecake”, but nobody was disappointed! Some people even asked me for the recipe (not a single person at the party is vegan by any means). The consistency is exactly like a traditional cheesecake! I think next time I may swap out the tahini for almond or peanut butter and see how I like that… the I think I noticed the tahini flavor more than anything. It was delicious – tahini or not – I will definitely be making this again.

    Reply

    • A Virtual Vegan says

      April 3, 2018 at 10:53 am

      So glad you all enjoyed it Jenna! I love winning over people who aren’t vegan with vegan food, and good for you for giving it a chance when you could have made a traditional cheesecake. Peanut butter would be great in it, particularly with some chocolate sauce whens serving or if you used chocolate-y cookies for the crust! Thank you for stopping by to leave feedback. I appreciate it!

      Reply

  49. Anna says

    April 1, 2018 at 1:31 pm


    I made the cake with the roasted strawberries for our Easter family lunch and it was a success! When I asked what was it made of, everyone answered ricotta :) it’s really delicious and although mine turned out really dense and a bit dry (I think it was slightly over cooked) the strawberry sauce made it perfect.

    Reply

    • A Virtual Vegan says

      April 2, 2018 at 9:36 pm

      Hi Anna. I’m glad everyone enjoyed it. The texture is somewhat like ricotta so I can understand why they thought that. It does sound like it was a little overcooked if it was dry. It should be creamy. Next time keep checking it and take it out when it has a bit more of a wobble. It continues to cook a little as it cools, then firms up a bit more in the fridge too so don’t worry if it looks a little underdone. It’s great you made the roasted strawberries with it. I love it served with those! And thank you so much for coming back to leave feedback. I really appreciate it!

      Reply

  50. Jess says

    March 31, 2018 at 6:38 pm


    Wow! This was sooo good. The only thing I did differently was only use 1/2 T vinegar, because I had juiced a very large lemon. Our non-vegan friend said she couldn’t tell the difference from regular cheesecake. Thank you so much for this recipe!

    Reply

    • A Virtual Vegan says

      April 2, 2018 at 9:49 pm

      That’s awesome Jess! I’m so glad it went down well. Thank you for stopping by to leave feedback. It’s much appreciated!

      Reply

  51. Emma Myers says

    March 29, 2018 at 8:51 pm


    I made this for my dad as he can’t eat eggs or dairy, but he loved cheesecake. I was unconvinced once I had blended everything, cause I tried it and it tasted very chickpea-y. But I gave it a shot anyway. It’s not bad. Definitely not the same exactly as a cheesecake, as cheesecakes are quite rich and this tastes kind of fruity (I don’t know how to explain it). But I gotta say it’s pretty good. I used a chocolate biscuit crumb and served it with raspberry rosemary sauce. Just waiting on reaction from dad…

    Reply

  52. evie says

    March 25, 2018 at 5:04 am


    Wow, if you’re curious to try this definitely give it a go! My 12 year old brother (who is the most fussiest boy I have ever met.. especially when it comes to me trying to make healthy recipes) said it is so yum and tastes like a regular cheesecake and I love it too!

    Reply

  53. Rowan says

    March 22, 2018 at 4:06 pm


    Oh my lord!! I just tried the filling before cooking it and it is unbelievable! So so similar to cream cheese. Cannot wait to eat it. WOW!

    Reply

  54. jacob anciso says

    March 14, 2018 at 6:35 am


    This is an amzing recipe!

    I did leave it out overnight after baking it (by accident! I fell asleep) will it still be good if i put it in the fridge for several hours still?

    Reply

    • A Virtual Vegan says

      March 13, 2018 at 4:47 pm

      I have seen cheesecake recipes that are cooked in the instant pot so I would imagine that you could. It’s something I have never tried though. Perhaps you could find another recipe which makes a cheesecake of a similar size and emulate the cooking method?

      Reply

  56. Bailey says

    March 12, 2018 at 10:40 am


    I followed the instructions exactly and this turned out great! I think next time I would use half the lemon because it really tastes very lemony. Or maybe just omit the zest and do the juice only.

    Reply

  57. Ally says

    March 9, 2018 at 1:33 pm


    Hi,

    This looks amazing and I am so excited to try it. I have a question though: would it be possible to use some other bean instead of chickpeas? I find I have an allergy to chickpeas (usually just chickpea flour, but I avoid both chickpeas and chickpea flour to be safe) .

    Thanks!

    Reply

    • A Virtual Vegan says

      March 9, 2018 at 2:06 pm

      Thank you! I haven’t tried it with any other bean so I’m not sure whether the beany taste might come through with others? I would imagine it would be ok though as it would more than likely get drowned out by the other ingredients. You could always taste the mixture and add more vanilla to cover up any bean taste if you can detect it. It will definitely technically work though so no worries there. Good luck!

      Reply

  59. Lindsay says

    February 15, 2018 at 6:33 am


    The taste is very good and the directions were easy to follow. Mine was a bit overcooked at 70 minutes though. I should have been keeping a closer eye on it.

    Reply

    • A Virtual Vegan says

      February 15, 2018 at 8:46 pm

      I’m glad you liked it Lindsay. With anything baked in the oven the time can vary a little. All ovens are slightly different, some pans conduct heat better than others etc. That’s why I say “around” 70 minutes and give instructions on what to look out for so you know it’s ready. I’m sure you’ll get it spot on next time! Thank you so much for stopping by to leave feedback. It’s much appreciated!

      Reply

  60. Raina Saul says

    February 6, 2018 at 5:45 am

    Oh my God i just put it in the oven and realized i forgot to add the vinegar!!! Whats going to happen? Is it ruined? I could cry!

    Reply

    • A Virtual Vegan says

      February 6, 2018 at 10:46 am

      It won’t be ruined so don’t panic! The vinegar helps give it a little tang, like a cheesecake made with cream cheese. It will still be perfectly edible without!

      Reply

      • Raina says

        February 6, 2018 at 2:42 pm

        Oh thank you! Do you think the vinegar also works to cover some of the coconut flavor from the coconut milk?

      • A Virtual Vegan says

        February 6, 2018 at 5:00 pm

        Maybe a little but hardly as it’s such a small amount. With all the other ingredients the coconut is pretty drowned out. I have never detected it.

  61. terra says

    February 4, 2018 at 7:28 am

    hi (: i really want to make this cheesecake but i have never been able to find arrow root powder at my grocery store. is there anything i could sub for this and would it be okay to use agave instead of maple syrup? thank you so much!!

    Reply

    • A Virtual Vegan says

      February 4, 2018 at 5:06 pm

      You can use cornstarch instead of arrowroot powder. And I think agave would be fine but you will get a slightly better flavour with maple syrup.

      Reply

  62. laura says

    February 1, 2018 at 2:32 am


    this looks awesome, can’t wait to try! I used to make normal cheesecake as a rainbow-cake, by dividing the filling, colouring the different batches and pouring them on top of each other into the form. do you think this could work with that filling or is the texture not creamy enough?

    Reply

    • A Virtual Vegan says

      February 1, 2018 at 11:28 am

      Thank you. The mixture is pretty thick and creamy so I think coloured layers probably would work if you poured them on really gently. I bet it would be really pretty!

      Reply

  63. Emre says

    January 24, 2018 at 1:14 pm

    Hi,
    I’d like to make this cheesecake next weekend. I’ve tried countless recipes, but nothing came close to a real cheesecake. This recipe sounds interesting, so I’ll give it a try. I’m not sure about the Tahini, tho. Mine tastes very bitter and intense. I like the flavour in hummus, but I don’t know about cheesecake. Will it blend in or does your Tahini taste different than mine?

    Reply

    • A Virtual Vegan says

      January 24, 2018 at 1:32 pm

      My tahini is bitter and intense too. There are only 2 tablespoons in the whole thing and it’s a big old cheesecake. It really doesn’t taste of tahini when everything is blended up. The reason I added it is for the bitterness. You know real cream-cheese cheesecakes have a tang to them? I wanted to recreate that. It does a pretty good job. You could omit it though if you really don’t like the thought of it, or use some cashew butter instead to make up for the smoothness it gives. I hope you enjoy the recipe!

      Reply

  65. Amber says

    January 13, 2018 at 11:36 am


    I made this and the ingredients didn’t fit in my blender and really gave it a workout. It smelled strongly of vinegar and there was far more filling than to fit a 9″ pan. It wasn’t creamy or sweet at all.

    I followed the recipe to a T, so I’m unsure what went wrong.

    Reply

    • A Virtual Vegan says

      January 13, 2018 at 1:24 pm

      Sorry you didn’t have a good experience. It’s a shame because this is such a popular recipe and usually gets fantastic feedback.
      If you have a smaller blender, when making larger capacity recipes you need to blend up the mixture in two parts. I work with a standard sized blender and can only account for that in my recipes. Everything you are blending in this recipe is really soft so it shouldn’t be hard work for your blender. It sounds perhaps like yours isn’t powerful enough for recipes like this or that you were trying to blend too much at once and it couldn’t cope.
      If you only used the stated amount of vinegar and used apple cider vinegar then it shouldn’t smell strongly of vinegar. It smells tangy because that’s how cheesecakes should be but not vinegary. Did you use a different type of vinegar or use a different amount?
      As for it not fitting in the pan, it needs to be a deep springform pan suitable for cheesecakes. Shallow pans wont have the capacity needed. I have a deep 9 inch springform pan and everything fits in it perfectly every time.

      Reply

    • A Virtual Vegan says

      December 31, 2017 at 4:46 pm

      I have never tried freezing it. I would imagine it would be ok but can’t say for sure. If you try it let me know how it goes!

      Reply

  67. Daniela says

    December 26, 2017 at 8:01 pm


    I wanted to thank you for sharing this great recipe! I modified it a little and made it into a grain free carob cheesecake and it was fantastic! Even or omni friends liked it! Thank you thank you! Next attempt will be pumpkin cheesecake! Happy holidays and have a great new year!

    Reply

    • A Virtual Vegan says

      December 27, 2017 at 3:22 pm

      It sounds great. So glad you all enjoyed it! The adaptation possibilities are endless with this recipe. Pumpkin would be so good!

      Reply

  68. Celine says

    December 25, 2017 at 5:30 am

    Looking forward to making this gorgeous cheesecake. Can you please elaborate on the nutritional sheet. 524 cal for one serving! I am assuming this cake could easily have 8-12 serving. Thank you

    Reply

    • A Virtual Vegan says

      December 26, 2017 at 4:36 pm

      The nutritional info is calculated on the cheesecake serving 10 people. For future reference the number of servings on my recipes is at the beginning of the recipe with the cook time etc. My serving sizes are never super tiny (I have a big appetite!) so you could easily stretch this to 12 people if you needed to.

      Reply

  69. Cara says

    December 18, 2017 at 3:38 pm


    This recipe tuned out great! My cheesecake-loving son gave it two enthusiastic thumbs up. I did not have a spring form pan, but there was just about the perfect amount of filling for two nine-inch store bought graham cracker pie crusts. I reduced the cooking time to 35 minutes (although don’t quote me on that, my oven is kind of dodgy) and added a homemade cherry sauce. Divine!

    Reply

  70. Joanna says

    December 16, 2017 at 10:10 pm

    I have a can of chickpeas. What do you mean by cooked? Also, will it be ok if I made the cheesecake 5 days in advance? Thanks!

    Reply

    • A Virtual Vegan says

      December 17, 2017 at 11:20 am

      Cooked as in not dried chickpeas. Canned chickpeas are cooked before they go in the can so are fine. I would worry that the base might get a little soggy if you make it 5 days in advance. That’s quite a long time. I’d say up to 2 days before would be better.

      Reply

  72. Violaine says

    December 8, 2017 at 2:40 am

    Thank you, your recipe sounds very promising. I have a question concerning the full fat coconut milk to make sure I pick the right one. How much fat do you have in your coconut milk? I found one with 22 g fat for 100 ml (3,4 oz). Is it enough?

    Reply

    • A Virtual Vegan says

      December 8, 2017 at 11:01 am

      I just checked a can in my cupboard and it is 14g of fat per 79ml, so roughly the same as yours. It will be fine!

      Reply

    • A Virtual Vegan says

      December 3, 2017 at 7:14 pm

      Yes. I have a couple of readers who make it like that. With oreos crushed up for the base instead of digestives and chunks of oreos through the batter and whole ones stuck in the top. They say it’s great!

      Reply

  74. Mary Light says

    December 2, 2017 at 10:49 am


    I am in the midst of making it for a student gathering tomorrow. So far just in tasting it it is surprisingly tasty!

    I had Mexican Vanilla at hand (which is not always my go-to…) and did fresh lemon and also orange zest. I had a ten inch springform and added a cup of unsweetened coconut shredded to the ” gluten free graham animal cracker cookies ” I had on hand, as it seemed to need more to fill it out as to that size bag of animal cookies. I used to be a chef/caterer and made a lot of cheesecakes in my time, and this one is shaping up nicely! About to go in the oven. Have a Peach Cranberry Maple freuit sauce to serve with it as an optional topping, or a cold “coconut whipped” organic whipped topping.

    Reply

  76. Emily says

    November 28, 2017 at 1:25 am


    Love your cheesecake! I only changed the maple syrup to a cup of sugar. Lotus biscoff cookies make for a delicious crust.

    Reply

  77. Maggie says

    November 21, 2017 at 1:01 pm

    So for the chickpeas is it supposed to be 1cup of cooked chickpeas for the recipe or cook a cup that will expand to about 3cups?

    Reply

    • A Virtual Vegan says

      November 18, 2017 at 10:01 am

      I have never tried it with anything other than cashews. Macadamias would almost certainly work, possibly sunflower seeds although I’m not sure how they would affect the flavour, almonds if they were soaked and blended really well. Young coconut meat too might work. Let me know how it goes if you do decide to try anything else. I’d love to know how it turns out!

      Reply

    • A Virtual Vegan says

      November 15, 2017 at 8:25 am

      The coconut also helps with the setting because of the fat in it. I wouldn’t like to suggest a sub as without testing it I wouldn’t be sure it would work. Silken tofu might work instead or using another plant milk and increasing the arrowroot, or adding some agar agar. But I don’t know quantities etc as i haven’t tried it. Sorry!

      Reply

    • A Virtual Vegan says

      November 3, 2017 at 10:43 am

      Not at all vinegar-y and it’s not really all that much. Only 3 tablespoons and it’s a big cheesecake. Regular cheesecakes have the tang from the cream-cheese. This one needs the vinegar to give it that slight cream-cheesy tang. It’s had nothing but positive feedback. Everyone that makes it loves it!

      Reply

  81. Melissa McDaniel says

    October 26, 2017 at 12:58 pm


    I am so excited I found this, my boyfriends favorite dessert is cheesecake and he isn’t vegan but I’m trying to persuade haha. I was wondering if I can replace arrowroot with corn starch since I already have that, and if it’s possible to replace the coconut milk with another thick fatty milk? I’m just always weary of the coconut flavor coming through, unless you can’t taste it? This looks so amazing I’m so excited to make it!!

    Reply

    • A Virtual Vegan says

      October 26, 2017 at 1:03 pm

      Well if anything will persuade him cheesecake will! ;O) Yes you can replace the arrowroot with cornstach but you MUST use canned full fat coconut milk. That’s what helps it to set properly. Other milks won’t work. It really doesn’t taste coconutty at all though. Good luck and I hope you win him over!

      Reply

    • A Virtual Vegan says

      October 22, 2017 at 11:44 am

      You could omit it if you really wanted to. It will still technically work without it. It’s there to help with the cheesecake tangy flavour.

      Reply

  83. Aloisio Santos says

    October 12, 2017 at 12:48 pm


    The BEST OF ALL. Congratulations and gratitude for sharing this wonderful recipe with us. All the best from Brazil.

    Reply

  84. Shannon says

    September 16, 2017 at 3:43 pm


    I never comment but I felt one was due in order to let everyone know that this is by far the best vegan cheesecake I’ve ever encountered. And. Thank you so so very much for not keeping it to yourself, and sharing such a masterpiece. Thank you ♡

    Reply

    • A Virtual Vegan says

      September 16, 2017 at 3:45 pm

      Oh wow! I am thrilled you enjoyed it so much. And thank you for taking the time to come back and leave a comment. It’s much appreciated!

      Reply

  85. sophi says

    September 13, 2017 at 9:45 am

    Do you think I could take this recipe and turn it into a bunch of individual cheesecakes (using a cupcake tin)?

    I’m going to try this out this weekend and let you know how it turns out. I was googling “tahini cheesecake” as I will be making it for a friend who loves both.

    Reply

    • A Virtual Vegan says

      September 13, 2017 at 9:51 am

      I wish I had a friend who made me cheesecake!
      It will definitely work that way. I would cut rectangular strips of baking parchment and lay one across the bottom of each section of the tin so that you can easily lift them out otherwise it might be difficult. I’m not sure on baking times though as I have never made them that small. I would think 15-20 mins, possibly a little more. Just keep an eye on them and wait until they have firmed up around the edges and have a very slight wobble in the middle. Good luck!

      Reply

  86. yui says

    August 19, 2017 at 8:10 am


    hi! thank you for sharing this amazing recipes! I can’t wait to make it. I’m wondering if I want to make it with a 5 inch pin, how long should I bake for it? Thank you!!

    Reply

    • A Virtual Vegan says

      August 21, 2017 at 12:09 am

      You’re welcome! It probably won’t all fit in a 5 inch pan but you could half the recipe. If you do that it would probably take a little less than the time stated. I would start checking it after about 40 minutes. It doesn’t hurt to open the oven quickly to look at it. It should be set well around the edges and have a little bit of a wobble in the middle when done.

      Reply

  88. Jen says

    June 15, 2017 at 12:04 am


    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!

    Reply

    • A Virtual Vegan says

      June 15, 2017 at 10:42 am

      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! ????

      Reply

  90. Rachel says

    June 8, 2017 at 11:38 pm

    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!

    Reply

    • A Virtual Vegan says

      June 9, 2017 at 1:13 pm

      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!

      Reply

  91. Khulood says

    June 7, 2017 at 6:28 pm


    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

    Reply

    • A Virtual Vegan says

      June 7, 2017 at 8:06 pm

      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….????

      Reply

    • A Virtual Vegan says

      February 27, 2017 at 9:07 pm

      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!

      Reply

  94. Vikky Lara says

    December 25, 2016 at 4:30 pm


    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.
    ,

    Reply

    • A Virtual Vegan says

      December 27, 2016 at 11:56 am

      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!

      Reply

  95. Sophie says

    December 24, 2016 at 8:34 am

    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!

    Reply

    • A Virtual Vegan says

      December 24, 2016 at 8:39 am

      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!

      Reply

  96. Dinah Woodger says

    December 17, 2016 at 8:59 am

    I don’t have arrowroot, and have never used it – can I use cornstarch? Really looking forward to making this, thank you!

    Reply

    • A Virtual Vegan says

      December 17, 2016 at 11:47 am

      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!

      Reply

  97. Bill says

    December 14, 2016 at 9:51 pm

    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.

    Reply

    • A Virtual Vegan says

      December 17, 2016 at 5:17 pm

      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…

      Reply

  98. Melissa says

    December 13, 2016 at 10:47 am


    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 :)

    Reply

  102. Cadry says

    December 6, 2016 at 9:00 am

    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.

    Reply

    • A Virtual Vegan says

      December 6, 2016 at 10:50 am

      Thank you Cadry! You would never ever guess the chickpeas were there if you didn’t know. They are such a magical ingredient!

      Reply

  103. Jenn says

    December 6, 2016 at 8:55 am

    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!

    Reply

  105. Mary Ellen @ VNutrition says

    December 6, 2016 at 4:54 am

    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!

    Reply

    • A Virtual Vegan says

      December 6, 2016 at 10:56 am

      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!

      Reply

  107. Orley Ringering says

    December 1, 2016 at 6:28 pm

    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.

    Reply

    • A Virtual Vegan says

      December 1, 2016 at 8:06 pm

      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)

      Reply

    • A Virtual Vegan says

      December 1, 2016 at 8:08 pm

      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)

      Reply

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