Vegan New York Cheesecake Recipe
🌱 Vegan New York Cheesecake 🍰
This Vegan New York Cheesecake is tall, dense, and creamy with a graham-style crust. The filling bakes up pale and smooth, then chills into that classic slice that stands on its own — no fruit topping required. No dairy. No eggs. Just a rich cheesecake that tastes like the real thing.
I love this when I want a dessert that feels special. Let it cool slowly, chill overnight, and the next day you get those clean bakery slices. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Cheesecake
- 🌱 Completely dairy-free
- 🍰 Tall New York-style slice
- 🍪 Buttery graham crust
- 🧀 Dense and creamy filling
- 🧊 Even better the next day
- 🎉 Perfect for celebrations
The Secret to a Cheesecake That Doesn’t Crack
Don’t overbake. The center should still have a slight jiggle. Turn off the oven, crack the door, and let it cool in there for an hour. Sudden temperature changes cause cracks. An overnight chill is what gives you that dense, sliceable texture.
Frequently Asked Questions ❓
Do I need vegan cream cheese? 🧀
Yes for that classic tang. A mix of vegan cream cheese and soaked cashews gives the best texture.
Can I make it no-bake? 🧊
This version is baked on purpose so it tastes like New York style. For no-bake, use more coconut cream and skip the oven.
Why is my filling grainy? 🥄
The cashews weren’t blended long enough, or the cream cheese was too cold. Blend until completely smooth.
🌱 Vegan New York Cheesecake
Ingredients 🛒
For the Crust
- 2 cups vegan graham cracker crumbs
- 6 tablespoons melted vegan butter
- 2 tablespoons sugar
For the Filling
- 16 oz vegan cream cheese, room temperature
- 1 cup raw cashews, soaked 4 hours and drained
- ¾ cup sugar
- ½ cup canned coconut cream
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions 👩🍳
- Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with foil.
- Mix the crust ingredients and press into the bottom and slightly up the sides. Bake 8 minutes.
- Blend the filling ingredients until completely smooth, scraping the sides as needed.
- Pour over the crust and smooth the top.
- Bake for 50–60 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door, and cool for 1 hour. Then refrigerate at least 6 hours, preferably overnight.
- Run a knife around the edge, release the pan, and slice.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 340 |
| Protein | 5g |
| Net carbohydrates | 28g |
| Total carbohydrates | 29g |
| Fiber | 1g |
| Total fat | 23g |
| Sodium | 240mg |
Estimates based on vegan cream cheese, cashews, and a graham crust. Exact numbers may vary by cream cheese brand.
Notes & Tips 💡
- Room-temperature vegan cream cheese blends much smoother.
- A water bath helps prevent cracks, but the slow cool works well too.
- Wipe the knife between slices for clean bakery cuts.
- Serve plain, or add berries right before serving.
This Vegan New York Cheesecake is tall, creamy, and made to slice. Classic cheesecake, no dairy required. 🍰🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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