Vegan New York Cheesecake Recipe

Classic New York-style cheesecake — rich, creamy, tangy, and ultra-smooth — now completely vegan! This slice in your photo shows everything you want: the perfect golden graham cracker crust and that tall, velvety filling with just the right amount of jiggle. No one will ever guess it’s dairy-free.

Whether you’re serving it plain, with fresh berries, or a fruit compote, this vegan cheesecake is a showstopper for birthdays, holidays, or any time you want to impress.

Why You’ll Love This Vegan New York Cheesecake

Incredibly creamy and authentic texture
Classic tangy flavor with a hint of lemon
Make-ahead friendly (tastes even better the next day)
No tofu taste — just pure cheesecake vibes
Easily customizable with toppings

Vegan New York Cheesecake Recipe

(9-inch springform pan | Serves 10–12)

Crust:

2 cups (200g) vegan graham cracker crumbs (or digestive biscuits)
⅓ cup (75g) vegan butter, melted
2 tbsp coconut sugar or granulated sugar
Pinch of salt

Filling:

4 containers (32 oz / 900g total) vegan cream cheese, room temperature
1 cup (200g) granulated sugar
3 tbsp cornstarch (or arrowroot powder)
1 cup (240ml) full-fat coconut cream or vegan sour cream
2 tbsp lemon juice
1 tbsp vanilla extract
Zest of 1 lemon
¼ tsp salt

Instructions:

Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil.
Make the crust: Mix graham cracker crumbs, melted vegan butter, sugar, and salt until it resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.
Prepare the filling: In a large bowl (or stand mixer), beat the vegan cream cheese until smooth. Add sugar and cornstarch; beat until creamy.
Add coconut cream, lemon juice, vanilla, lemon zest, and salt. Mix on low until just combined — do not overbeat (this prevents cracks).
Bake: Pour filling over the cooled crust. Bake for 50–60 minutes until the edges are set but the center still has a slight jiggle.
Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (preferably overnight) before slicing.

Optional Toppings: