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 and fresh berries.
Love cheesecake? Be sure to try my very popular Vegan Biscoff Cheesecake and Vegan Chocolate Cheesecake next!
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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 flavour, 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, completely dairy-free and unlike most vegan cheesecake recipes, you don't need any vegan cream cheese or tofu to make it.
This recipe is such a popular one with AVV readers, with 5-star reviews aplenty, and it comes highly recommended on Reddit too. One user commented, "I have made this one multiple times and always get rave reviews from non-vegans. It tastes and has texture like a real baked cheesecake. I can't recommend it more."
To get the perfect baked cheesecake texture, I tested and retested this recipe dozens of times with many different ingredients and methods and eventually found that a very unlikely combination of chickpeas and cashew nuts gave amazing results, and that tried-and-true version is the one you are seeing here today.
Please don't let the cashews and chickpeas scare you off, though. You would NEVER know! The cashews give the filling its creaminess and the chickpeas make the filling dense and creamy, which means you don't need to use vegan cream cheese or tofu.
I hope you love it!
Mel x
🤍 WHY YOU'LL LOVE THIS Vegan New York Cheesecake
- Easy - Simple instructions and quick to prepare.
- Delicious - It tastes just like regular cheesecake and even impresses non-vegans.
- Great for making in advance - It keeps really well for up to a week in the fridge. Perfect for a stress-free dessert when entertaining.
- Customizable - Make the cheesecake and choose your own topping.
- No vegan cream cheese - Most plant-based cheesecakes need store-bought cream cheese for the filling. This recipe doesn't, which means it's cheaper to make and more accessible for people who can't easily buy vegan products.
- Soy-free and dairy-free - Perfect for people with allergies or intolerances.
- Naturally sweetened - Instead of refined sugars, the cheesecake filling is naturally sweetened with maple syrup, which gives it a balanced, not-too-sweet flavour.
- Family-friendly - This is a vegan dessert recipe the whole family will love. It's perfect for holidays and dinner parties.
Serving Suggestions
It's delicious as it is, but a topping or sauce not only makes the Vegan New York cheesecake look beautiful, it also adds flavour and contrast.
In my pictures, I topped it with my easy frozen berry compote (blended and sieved to make it smooth) and piles of fresh berries.
Other toppings that work really well include:
- Vegan caramelized bananas and coconut whipped cream
- Vegan Lemon Curd (amazing with some fresh raspberries too)
- Pumpkin Caramel Sauce
- Roasted Strawberries
- Blueberry Lavender Sauce
- Frozen Berry Compote
- Healthy Caramel Sauce
- Melted Biscoff spread (you could even use Biscoff cookies instead of digestives or graham crackers).
Readers have had so much fun with this recipe over the years. I love seeing your remakes! 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 personally never tried freezing it, but several people in the comments have said they have with success. Be sure to wrap it very well if you decide to try it.
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.
You can use either a springform pan or a cake pan with a loose push-up style removable bottom. I do not recommend trying to make this cheesecake in a cake pan without a removable bottom, or you will never get it in one piece.
Sorry no. The full-fat coconut milk is important for setting the cheesecake.
Recipe
Vegan New York Cheesecake
Author:WATCH HOW TO MAKE IT
Ingredients
FOR THE BASE
- 23 (350 grams or 12 oz) digestive biscuits, or graham crackers
- 6 tablespoons (90 ml) 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 melted butter/coconut oil and blend until well combined and looking like crumbly damp sand. Press very tightly into the bottom of the cake pan to form a thick crust layer. 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 set 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 slightly 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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Tatiana says
Well, this was not great. The cashew flavour is super strong. Super expensive recipe (300g cashews!!) and the taste did not deliver. Sorry. Won’t be making again.
Swen says
Hi Mel, would this cake have a very coconutty flavour? I know it's an essential ingredient in this recipe, and I'm keen to try it out regardless. So I'm hoping the vanilla, lemon zest and juice etc. would mask the coconut taste...
Melanie McDonald says
I can't taste coconut in this recipe at all. Hope that helps!
Swen says
Thank you for your quick reply, Mel - that's comforting to know!
Dee says
This recipe sounds wonderful. As I am allergic to coconut, do you have any ideas what I could use as a substitute ?
Melanie McDonald says
It's tricky with this one because the fat in the full fat coconut milk adds richness and firms the texture. I wouldn't want to recommend anything else as I wouldn't be able to guarantee it will work without testing it. It's a big old cheesecake to mess up and I'd hate for you to waste ingredients.
Ines says
This cheesecake sounds awesome! I think that would be nice to make for Easter coming up. One question, though, why do you have to line the sides of the springform pan with parchment paper? Part of the reason to use a springform is because the pan sides come away easily from whatever cake you're making. Thank you!
Melanie McDonald says
To protect the sides of the cake and stop any chance of it sticking or being ruined when you release the sides. Although springform opens so you can remove a cake easily there's still a chance the batter could stick and then as you open it the cake could tear. Why risk it? Lining with parchment is a very small step that helps remove any risk and ensures perfect neat sides.
Janine says
The most delicious vegan cheesecake I ever tried! I was wondering if it would be possible to make this with an oat crust instead? However, I am a bit worried that the oat crust might not survive the long baking time?
Melanie McDonald says
So pleased you enjoyed it! I've never tried it with an oat crust. I love cookie crusts too much! If you try it though bear in mind that an oat crust might not pack as tightly and solidly as a buttery cookie crust and then you could spring a leak from the bottom of your springform.
Sandra B says
I've made this recipe several times and my none vegan family and co-workers love it every time. I would like to try to add other flavors like chocolate or key lime in the future.
Melané says
Question : Melanie, as you know this is my all-time favourite. Make it regularly! But: have you (or someone else) made mini-cheese cakes? I wonder about baking times. Btw, I have frozen it and it is just as good after defrosting.
Carla says
Made this last night in preparation for my partners birthday. It was amazing and so easy- much less fuss than a non vegan baked cheesecake.
I used Oreos for the base, made the middle as normal and topped the cheesecake with a vegan chocolate ganache and some more Oreos for decoration. Will also serve with a few raspberries to get one of the five a day :D. Will definitely be making again!
Suzanne says
So many recipes call for store bought cream cheese and it is expensive here. Love that you make your own cream cheese.
Louisa says
I made this yesterday for my fiancées birthday and wow its just so good!!! I was a bit concerned with chickpeas, tahini and lemon juice thinking I was making hummus lol but it's utterly amazing!!! I've printed off the recipe and kept it to make again! It's going to be a firm favourite from now on! So thank you!!!
Melanie McDonald says
It's such a surprising bunch of ingredients, but mix them all together and magic happens! I'm really pleased you enjoyed the recipe and thank you for taking the time to leave a review. It's much appreciated!
ARLENE LAFRENTZ says
Can you freeze this cheesecake ?
Melanie McDonald says
I've never tried so don't know how it would hold up.
Christal says
This was so good! It had just the right texture and baked up really well. It lacked some of the richness of cheesecake, but I will definitely make it again. I added half a cup of an erythritol blend to the batter to make it sweeter. I also used my own recipe for the crust. Other than that, I did everything according to your recipe. Thank you!
Courtney says
My husband and I have loved this recipe for a long time. I've made many vegan and non-vegan cheesecakes, but this one tastes AMAZING and you feel good after eating it too. I always use your digestive recipe - that's one of our favorite cookie recipes ever. Thank you for your time spent creating and for sharing!!
Rueth says
I agree totally! Tried about 30 recipes but after trying this, I've stuck with it. It's truly amazing.
Betty says
Hi Mel, what can I substitute for the cashews? As we have a nut allergy.
Thank you betty
Melanie McDonald says
I would think hulled sunflower seeds would work ok but I haven't tried it so can't guarantee.
Megan says
Best vegan cheesecake I have ever made! So easy and yet so satisfying
Deborah says
I made this and it was amazing. Really impressed my guests. I would now like to make a smaller version. If I use half the ingredients would I need to bake it for half the time ??
Melanie McDonald says
It's impossible to say because it depends on the size of the pan and the depth of the cheesecake. The deeper it is the longer it will take to cook. You'll just have to wing it. Bake it at the same temperature and keep an eye on it. Take it out when it's set with a bit of a wobble in the centre.
Vee says
Can you freeze this?
Melanie McDonald says
I have never tried freezing it.
Melané Fahner-Botha says
Yes definitely!
Deb says
This was really amazing!!! I made it yesterday and my daughter's were seriously impressed. I made 2 slight changes. (1) for the biscuits I used 200 grams of tea biscuits. (2) for the filling I used 300 grams of silken tofu and 150 grams of cashews because we always prefer tofu over cashews in recipes and baked it for 65 minutes. It turned out so so good. None of the chickpeas, coconut, or tofu flavors could be detected at all. Can't wait to have another slice tonight. Thank you!
PK says
Hi,
I want to make an Oreo cheesecake and was wondering if would this recipe go well with Oreos?
A Virtual Vegan says
Yes for sure! I've had lots of readers do it and send me pictures and they've looked awesome!
Helen says
I’ve made this a few times and love it. I’m making it now and was wondering if you think a blood orange and rhubarb curd (based on your lemon curd recipe) would be too rich? Maybe I should just do a compote...
A Virtual Vegan says
I'm probably the wrong person to ask because I love "rich". Nothing is too rich for me! I think that idea sounds amazing. I think the tartness of the rhubarb will cut through it all nicely. You've made me want to make rhubarb orange curd now.