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a slice of vegan New York cheesecake topped with berry compote and fresh berries on a plate

Vegan New York Cheesecake

Author: Melanie McDonald
4.77 from 114 votes
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!
COOK TIME: 1 hour 10 minutes
TOTAL TIME: 1 hour 10 minutes
Servings: 12 servings

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

Storage - Store covered in the fridge for up to a week. Unlike a lot of vegan cheesecakes though it won't melt into a puddle if left at room temperature for a while before serving. 

NUTRITION

Serving: 1serving | Calories: 427kcal | Carbohydrates: 44g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Sodium: 328mg | Potassium: 354mg | Fiber: 3g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 4mg
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