Ultra-rich and creamy baked Vegan New York Cheesecake made with no cream cheese or tofu! It's sweet but not too sweet, tastes amazing, and can be served with your choice of topping. I love it with some berry compote!
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FEATURED COMMENT
"Not even joking, this cake is amazing! I am a huge cheesecake fan and this consistency is right on the money...Amazing. Great flavor, and fantastic texture...you can’t even tell it’s vegan, it just tastes like a homemade cheesecake. I’m in love."
- Al ⭐️⭐️⭐️⭐️⭐️ More reviews →
It doesn't get better than this Vegan New York Style Cheesecake! It is just like a "real" baked cheesecake in texture. Dense, rich, super creamy, very satisfying, but completely dairy-free, and unlike most vegan cheesecake recipes you don't need any vegan cream cheese or tofu.
To get the perfect baked cheesecake texture I tested and retested with many different ingredients and methods and found that the unlikely combination of chickpeas and cashew nuts gave amazing results.
Please don't let that scare you off though. You would NEVER know! The cashews give the filling its creaminess and the chickpeas give the denseness, which means you don't need to use vegan cream cheese or tofu.
Prefer a no-bake cheesecake? Give my very popular Vegan Biscoff Cheesecake or Vegan Chocolate Cheesecake a try, or if you're really pushed for time I have a single-serve Emergency Strawberry Cheesecake Bowl recipe!
Mel x
Let's Make Vegan New York Cheesecake!
Can't wait to make it? Here's a quick summary of how it's done:
- Make the crust- For this, you need some cookies. Either digestive biscuits or graham crackers. Store-bought or homemade. I have recipes for both. To make the crust blend the cookies with some vegan butter or coconut oil in a food processor then press into a loose bottom pan and refrigerate.
- Make the filling - Blend all of the filling ingredients together. I recommend soaking the cashew nuts in boiling water before blending even if you have a high-powered blender.
- Bake the cheesecake - Pour the filling mixture over the crust then bake. No water bath is required.
- Refrigerate - After baking the cheesecake needs to be refrigerated for at least a few hours before serving.
Do not try to make this cheesecake in a cake pan without a removable bottom. You need to use either a spring-form cake pan or a loose-bottomed cake pan or you will never get it out in on piece.
Serving Suggestions
Here's the cheesecake in all its naked glory:
It is delicious on its own. That BISCUIT BASE is so good! A topping or sauce of some kind is highly recommended though. Not only does it make the cheesecake look beautiful, but it also adds flavor and contrast.
The topping can be as simple as a pile of fresh berries or some vegan caramelized bananas, or you can get creative with any of these:
I love a lemon curd and fresh raspberry combo, or a berry compote and fresh mixed berry combo like in the pictures.
Readers have had so much fun with this recipe over the years. One very popular riff, which I haven't yet tried myself but sounds amazing, is to use Oreo cookies for the base, with chunks of broken Oreo stirred through the batter and lots of chocolate syrup or sauce to drizzle.
Recipe FAQs
I have never tried freezing it so can't be sure how it will hold up. I think it should be ok though as long as it is wrapped very well.
To make this recipe gluten-free you'll need to find some gluten-free digestive biscuits or graham crackers. The filling is naturally gluten-free.
Recipe
Vegan New York Cheesecake
Author:WATCH HOW TO MAKE IT
Ingredients
FOR THE BASE
- 23 (350 grams / 12 oz) digestive biscuits , or graham crackers
- 4 tablespoons melted vegan butter , or coconut oil
FOR THE FILLING
- 2 cups (300 grams) raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking)
- 1 cup (175 grams) canned chickpeas , drained & rinsed well
- 1 lemon zest and juice
- 3 teaspoons vanilla extract
- 2 tablespoons arrowroot or cornstarch
- ½ cup (120 ml) maple syrup , (real maple, not pancake syrup!)
- 2 tablespoons tahini
- 1 x 14oz (400ml) can full fat coconut milk , it must be full fat not light (if your can is only 398 ml that's fine).
- ½ teaspoon fine sea salt
- 3 tablespoons apple cider vinegar
INSTRUCTIONS
- Preheat oven to 320F (160°C) and line a 9 or 10 inch spring form pan that is at least 3 inches deep. First grease it with vegan butter or a little oil so the paper sticks. Then draw around the bottom of the cake pan on parchment paper, cut it out and put that in the bottom of the pan. Line the sides of the pan with a long rectangular strip of baking parchment.
- Put the digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in clumpy, fine crumbs. Then press into the bottom of the cake pan. Refrigerate while you make the filling.
- Add all of the filling ingredients to a blender and blend until completely smooth. Pour over the crust then sit the pan on a baking tray.
- Bake for about 50 minutes or until set well around the edges with a tiny bit of a wobble in the middle. Time will vary depending on your oven and the pan you use.
- Allow to cool completely, then refrigerate for at least 4 to 5 hours or overnight. Don't put it in the fridge while hot/warm.
NOTES
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kenna says
if i wanted to make this a pumpkin cheesecake, would i just add a can of pumpkin pie filling or puree and add extra sugar?
A Virtual Vegan says
If you add extra wet ingredients to this it might affect how it sets. I haven't tried it so I don't know how much pumpkin you would be able to get away with before it affected the setting/texture. I do have this pumpkin caramel though which is really great with this cheesecake. That could be an option to make it pumpkin-y without risking it not working. instead! https://avirtualvegan.com/vegan-pumpkin-caramel-sauce/
Chantel Shaw says
Thx for the great recipe; I'm anticipating making it, but first I have a question. What exactly is the ACV for & can it be omitted to suit a vinegar-free diet?
A Virtual Vegan says
The ACV is there to give it a tartness like a cream cheese made cheesecake has. You can omit it though. It won't affect it too much.
Bons says
Never seen so many cracks on a cheesecake. I'll continue working a thing it, using this recipe as a starting point. It's at least edible...
A Virtual Vegan says
I very rarely get cracks on this cheesecake when I make it myself and if I do it's just a tiny one. I have also never had any other reports of this from anyone else and this is a very popular recipe. Here are some things that can cause cracks so you might be able to deduce what went wrong:
Over-baking - I think this is probably the most likely culprit here especially as you say there were a lot of cracks. If it over-bakes it dries out and then it is inevitable that it will crack. It needs to be removed when it still has a wobble. If it goes past that point it is over-baked.
Too high a temp while baking - All ovens vary in temperature a little. There is a chance that yours runs a little hotter than it should. You can pick up an oven thermometer pretty cheaply. They are a really useful tool. I check my oven frequently so I know that the temperatures I give here in my recipes are accurate.
Opening the oven while the cheesecake is cooking - Drafts and temperature changes can cause cracks.
Not lining the pan with parchment paper - As the cheesecake cooks it shrinks and pulls away from the sides. If it isn't lined well, the tension can cause splitting and cracks.
Cooling too quickly - Did you refrigerate it before it had cooled completely?
Hope that helps!
Sheree says
This is an amazing vegan chesscake! The best recipe I have tried. And you would never guess that it has chickpeas in it!
Melanie McDonald says
Thank you so much! I'm really pleased you are enjoying it!
Elaine says
I made this cheesecake a couple weeks ago and absolutely loved it! I used chocolate graham crackers for the crust, but I might try OREO cookies next time. I do like having a bit of chocolate with my cheesecake. This will be my go-to recipe for making vegan cheesecake. I love that there are healthy ingredients in it such as cashews and chickpeas. Definitely making it for my birthday in January!
Rita says
The worst thing I did this week was make this cheesecake! It’s SO good I can’t stop eating it! And I live alone! And I didn’t cut into 10 servings so I’m pretty sure I’m having more than one serving at a time lol! I wonder if this freezes. I’m not going to take a chance and ruin it ?. Thanks so much for this wonderful recipe!!
Melanie McDonald says
Oh no! As I started reading your comment I thought it was going to say you hated it or something! I was so relieved once I got past the first sentence. I'm really pleased you enjoyed it. I have not tried freezing it because no-one will let me because they want to eat it all. Ha ha. As there is no dairy in it though it does last for a pretty long time in the fridge so you should be ok! Thanks so much for stopping by to leave feedback Rita!
Kiah says
Do I measure the cashews before or after soaking them? And do you think they can be replaced with silken tofu? I have a sister with a cashew allergy. Mine came out still watery in the middle, I guess I didn't do something right. Flavor was spot on though!! Thanks!
Melanie McDonald says
The cashews are measured before soaking. I haven't tried making it with silken tofu so I can't say for sure whether you could use it instead. It might make the filling a little looser and the quantity would probably need playing with. It would affect the overall flavour a bit too.
The cooking time is a guide and you should remove it when it is set around the edges and there is a little wobble in the middle.If it's still liquid in the middle then you would need to cook it a little longer. All ovens are different and the depth of your pan makes a difference too which is why the time isn't exact. Then by the time its been refrigerated for 5 hours it will be firm. It shouldn't be watery in the middle at all. Be sure you drain the cashews well as if you don't that could create excess liquid.
Hope that helps!
Halimah says
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 :)
Melanie McDonald says
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!
Bambi says
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!
Melanie McDonald says
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.
Hirvi Shah says
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
Melanie McDonald says
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!
Larisa says
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 ??
Melanie McDonald says
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!
Olin says
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
A Virtual Vegan says
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.
Olin says
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.
Elena says
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 :)
A Virtual Vegan says
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!
Anni says
Hey! I was wondering if the calories 525 was for per slice or is it for the whole cake?
Melanie McDonald says
For one slice.
Stephanie Fayad says
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.
A Virtual Vegan says
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.
Tahara says
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
A Virtual Vegan says
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.
Rachel says
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.
Tori says
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.
A Virtual Vegan says
That's so good to heat Tori! And thank you for taking the time to leave feedback here. I really appreciate it!
Karen Hobbs says
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
A Virtual Vegan says
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!
Karen Hobbs says
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
Ha ha, love that food took priority over clothes...And I so miss Branston Pickle!
Is says
This was very unsuccessful for me. All I could taste was chickpeas. :( next time I will completely omit them.
A Virtual Vegan says
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?
Sarah says
So is it the juice and zest of one lemon? Thanks!
A Virtual Vegan says
Yes that's right.