Vegan New York Cheesecake

why make this recipe

Vegan New York Cheesecake is a delicious and creamy dessert that everyone can enjoy, whether you’re vegan or just looking for a plant-based treat. This cheesecake offers all the rich and satisfying flavors of a classic New York cheesecake but without any dairy. It’s perfect for special occasions, holidays, or any time you want a sweet and indulgent dessert. Plus, making it yourself means you can control the ingredients and make it to your taste.

how to make Vegan New York Cheesecake

Ingredients:

• 4 tablespoons vegan butter, melted
• 1 1/2 cups cookie crumbs – graham, shortbread, or ginger
• 3/4 cup vegan granulated or coconut sugar
• 1/2 cup dairy-free yogurt
• 1/4 cup cornstarch
• Juice of 1/2 fresh lemon (1 tablespoon)
• 32 ounces (four 8 ounce packages) vegan cream cheese, softened to room temperature

Directions:

1. Preheat your oven to 350 °F (175 °C).
2. Wrap the bottom of a springform pan with foil to prevent leaks.
3. In a food processor, pulse the cookies until you get fine crumbs.
4. Melt the vegan butter and mix it with the cookie crumbs. Press this mixture firmly into the bottom and up the sides of the prepared springform pan. Set this crust aside.
5. In a large mixing bowl, combine the sugar, dairy-free yogurt, cornstarch, and lemon juice. Use a hand mixer to blend until smooth. If you don’t have a hand mixer, you can use a food processor or blender, or even mix it by hand.
6. Add the softened vegan cream cheese to the bowl and continue mixing until the mixture is completely smooth.
7. Pour the cream cheese mixture over the cookie crust in the springform pan.
8. Place the springform pan in a shallow baking dish and fill that dish with water to create a water bath.
9. Bake in the oven at 350 °F for 45 to 55 minutes. The cheesecake should be firm and set when it’s done.
10. Once baked, turn off the oven, open the door, and leave the cheesecake inside for another hour to cool slowly.
11. Remove the cheesecake from the oven and let it cool completely before transferring it to the refrigerator. Chill for at least 6 hours, or preferably overnight.
12. Once fully chilled and set, carefully remove the cheesecake from the springform pan.

how to serve Vegan New York Cheesecake

You can serve Vegan New York Cheesecake plain or add your favorite toppings. Fresh fruits, such as berries or sliced cherries, work great. You can also drizzle it with vegan chocolate sauce or a fruit compote for extra flavor. Slice the cheesecake into wedges, and enjoy!

how to store Vegan New York Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 5 to 7 days. If you want to keep it longer, you can freeze slices. Wrap them well in plastic wrap and then in foil before placing them in the freezer. It can last up to 2 months in the freezer.

tips to make Vegan New York Cheesecake

• Make sure your cream cheese is at room temperature to ensure a smooth mixture.
• You can use different types of cookies for the crust for varied flavors.
• Don’t rush the cooling process; letting the cheesecake set properly will improve its texture.

variation

If you want a flavored cheesecake, consider adding vanilla extract to the cream cheese mixture or folding in some lemon zest for a citrusy twist. You could also create a chocolate version by mixing in vegan cocoa powder.

FAQs

1. Can I use regular cream cheese instead of vegan cream cheese?
   Yes, if you are not following a vegan diet, you can substitute regular cream cheese.

2. Is there a gluten-free option for the crust?
   Yes, you can use gluten-free cookies to make the crust if you need it to be gluten-free.

3. How can I make the cheesecake sweeter?
   You can add more sugar to the filling to achieve your desired level of sweetness, or drizzle some maple syrup on top before serving.

Vegan New York Cheesecake

A delicious and creamy dessert that offers the classic flavors of New York cheesecake without dairy, perfect for all occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 4 tablespoons vegan butter, melted
• 1.5 cups cookie crumbs – graham, shortbread, or ginger
• 3/4 cup vegan granulated or coconut sugar

For the filling

• 1/2 cup dairy-free yogurt
• 1/4 cup cornstarch
• 1 tablespoon Juice of 1/2 fresh lemon
• 32 ounces vegan cream cheese, softened to room temperature

Method

 

Preparation

1. Preheat your oven to 350 °F (175 °C).
2. Wrap the bottom of a springform pan with foil to prevent leaks.
3. In a food processor, pulse the cookies until you get fine crumbs.
4. Melt the vegan butter and mix it with the cookie crumbs. Press this mixture firmly into the bottom and up the sides of the prepared springform pan. Set this crust aside.

Filling

1. In a large mixing bowl, combine the sugar, dairy-free yogurt, cornstarch, and lemon juice. Use a hand mixer to blend until smooth.
2. Add the softened vegan cream cheese to the bowl and continue mixing until the mixture is completely smooth.
3. Pour the cream cheese mixture over the cookie crust in the springform pan.

Baking

1. Place the springform pan in a shallow baking dish and fill that dish with water to create a water bath.
2. Bake in the oven at 350 °F for 45 to 55 minutes. The cheesecake should be firm and set when it’s done.
3. Once baked, turn off the oven, open the door, and leave the cheesecake inside for another hour to cool slowly.

Chilling

1. Remove the cheesecake from the oven and let it cool completely before transferring it to the refrigerator.
2. Chill for at least 6 hours, or preferably overnight.
3. Once fully chilled and set, carefully remove the cheesecake from the springform pan.

Notes

Store any leftover cheesecake in an airtight container in the refrigerator for 5 to 7 days. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 2 months.