The best New York Vegan Cheesecake exists, and you can easily make it in your own home! Even if you’ve never baked cheesecake before, this recipe will show you how to make perfectly creamy and bouncy New York Vegan Cheesecake that tastes even better than the real thing. This simple, homemade cheesecake recipe is egg-free, dairy-free, and the taste is completely compromise-free!

Cheesecake is one of those desserts that may sound polarizing at first, but is a definite crowdpleaser after just one bite. Since traditional cheesecake is essentially a bunch of sugar mixed into cream cheese and eggs, an equally tasty vegan version may seem like a farfetched fantasy. Until now!

This is the best New York Vegan Cheesecake recipe out there, and it’s insanely easy to recreate. Make it for your friends and family, and see if they can tell that’s completely plant-based. 

Here are all the ingredients you’ll need: 

Crust

• 186g graham crackers (about 12 graham crackers)*
• ½ cup vegan butter melted
• 2 tbsp brown sugar
• ¼ tsp cinnamon
• ⅛ tsp salt
• Cooking spray for greasing

Filling

• 32 oz vegan cream cheese room temperature
• 1 cup coconut cream unsweetened 
• 1 cup coconut yogurt unsweetened
• 1⅛ cup sugar
• 3 tbsp cornstarch
• 1 tbsp vanilla extract
• 1 tbsp lemon juice 
• Zest of half a lemon 

Berry Sauce

• 12 oz frozen mixed berries
• 3 tbsp sugar or liquid sweetener
• 1 tbsp lemon juice

*You can experiment with the crust and use vegan cookies instead. I used Biscoff cookies once and it was absolutely delicious, but came out a little crispier than a graham cracker crust. 

Suggested equipment: 

• 9-inch springform pan
• 10-inch+ baking pan or dutch oven
• Food processor
• Blender or handheld immersion blender

Note: You do not need a stand mixer or hand mixer for this recipe – I don’t own either and was able to produce perfect vegan cheesecakes by just mixing by hand.

PREPARATION

Leave the vegan cream cheese out on the counter for 1-2 hours to reach room temperature. This is very important for ensuring the cream cheese is soft and easy to mix. 

CRUST

First, preheat the oven to 375°F and place a rack in the middle row. Grease a 9-inch, springform pan with cooking spray or vegan butter, then cut parchment paper to line the bottom and sides of the pan. Grease the outside of the parchment paper again for easiest removal. 

Next add graham crackers, brown sugar, cinnamon, and salt to a food processor, and process into crumbs. Add the crumbs to a large mixing bowl and add the melted butter. Stir until well combined. 

Pour the crumbs into the pan and press it down evenly across the bottom. Tip: use a cup to press the crust down all the way to the edges. Bake in the oven on the middle rack for 10 minutess, then set aside.

Reduce the oven heat to 350°F and set about 6 cups of water to a boil in an electric kettle. 

FILLING

In a large mixing bowl, add the room temperature vegan cream cheese and mix until smooth. Then add the coconut cream and yogurt to the bowl and stir to combine. Mix in the remaining ingredients until the batter is uniform. 

WATER BATH

To do a water bath, securely wrap the outside of the springform pan in heavy-duty aluminum foil or a disposable baking pan. Note: layering regular aluminum foil will not work; water will definitely leak through and soak your crust. Using a disposable baking pan to mold over the springform pan has worked the best for me.

Next, place the wrapped springform pan in a larger baking pan or dutch oven. Pour the cheesecake batter into the springform pan on top of the crust. Then pour the boiled water into the larger pan about 2 inches up to make a water bath for your cheesecake. 

BAKING

Once the oven temperature has reduced to 350°F, bake the cheesecake in the larger pan for 55-65 mins until the edges start to set, then turn off the oven. Crack the oven door and let it cool in the oven for an additional hour. Note: the cheesecake will still be very loose once done baking but will start to set slightly as it cools. Don’t worry – it will set completely in the fridge. 

Remove the cheesecake from the oven and discard the foil. Wrap the pan in plastic wrap and place the cheesecake in the freezer to set overnight (at least 6 hours).

BERRY SAUCE

If you prefer your cheesecake with a berry kick, this berry sauce is extremely simple to make. 

First add the frozen berries, lemon juice, and sugar to a pot on medium heat and bring to a boil until the berries have softened and released a syrup. Next, add the berry mixture to a blender or use an immersion blender to puree completely. 

Then place a small strainer over a jar, and add small spoonfuls of the berry puree at a time to the strainer. Use the spoon to stir and push the puree through the strainer, leaving behind the seeds, until you have a smooth berry sauce in the jar. 

TO SERVE

To thaw, transfer the cheesecake to the fridge for 1-2 hours before serving. If you prefer a softer cheesecake, let it thaw for longer, but I suggest slicing the cheesecake before it gets too soft. 

Drizzle a spoonful of the berry sauce to each slice and add fresh strawberries on top to serve. 

This New York vegan cheesecake will keep for 7-10 days in the fridge.

ENJOY!

I hope you love this recipe as much as I do and can see just how easy it is to create a delicious, perfect New York cheesecake without the use of any dairy or eggs!

TIPS: 

Vegan Cream Cheese: What’s the best kind? Here, I used half Miyokos Cream Cheese and half Tofutti, and I find it has made the best and most realistic tasting cheesecake. Tofutti is super neutral tasting, so it will take on whatever flavor or sweetness you add to it, while Miyokos is a little tangier due to all the probiotics. But truthfully any vegan cream cheese you can get your hands on will work!

Can I make this without a water bath? It’s highly recommended to use the water bath method when making cheesecake, as it ensures even cooking every time. As a newbie to baking (and baking cheesecake), I’ve only produced perfectly moist, bouncy, even, and non-cracked cheesecake every time by using a water bath. 

Preventing leaks during the water bath: What you wrap your springform pan in is key. Layering regular aluminum foil will not work – water will seep through and soak your crust. It must be the most heavy-duty foil that’s wide enough to completely wrap the pan in one sheet. A great trick is to deconstruct a large disposable baking pan to wrap the springform pan – no leaks guaranteed! 

Can I keep this in the freezer? Yes! I recommend storing this in the freezer and then just transferring it to the fridge for an hour or two before serving.

Mine cracked – now what? Don’t worry! Even the professionals end up with cracks on top of your cheesecake. This is where toppings come in handy – discreetly cover any imperfections with the berry sauce or sliced berries. No cracks here!

• Vegan Cinnamon Apple Bread
• Blueberry Banana Muffins 
• No-Bake Brownie Bites

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