New York Vegan Cheesecake
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's 100% egg-and-dariy-free.
Ingredients
Crust
- 186 g 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 mixed berries frozen
- 3 tbsp sugar or liquid sweetener
- 1 tbsp lemon juice
Instructions
Crust
- 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 line the bottom and sides with parchment paper, and grease again.
- 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 using a cup. Bake for 10 mins, then set aside.
Filling
- Reduce oven heat to 350°F and set about 6 cups of water to a boil in an electric kettle.
- 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.
- Securely wrap the outside of the springform pan in heavy-duty aluminum foil or a disposable baking pan, then place it in a larger baking pan or dutch oven. Pour the 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.
- 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.
- Remove the cheesecake from the oven and discard the foil. Wrap the pan in plastic wrap and place in the freezer to set overnight (at least 6 hours).
Berry Sauce
- To make the berry sauce, 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. Add the berry mixture to a blender or use an immersion blender to puree completely. 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
- Transfer the cheesecake to the fridge for at least 1-2 hours before serving to thaw. 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.
Notes
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!
Tried this recipe?Let us know how it was!