This New York cheesecake recipe is a vegan and gluten free version of the classic and decadent dessert. learn all the tips for making the best cheesecake.
recipe originally published July 26, 2011
TABLE OF CONTENTS - Jump to any section:
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- Classic New York Cheesecake
- Tips for the best cheesecake
- How to make vegan New York cheesecake
- Best cheesecake crust
- New York vs Original - what is the difference?
- Different types of cheesecake
- Mini cheesecake variation
- How to store cheesecake
- Can cheesecake be frozen?
- More Vegan Cheesecake Recipes
- Vegan New York Cheesecake Recipe
Vegan Cheesecake
One of my favorite desserts has always been cheesecake. Along with brownies and truffles, cheesecake is up there as the most often made desserts in my kitchen. Just about everyone loves a cheesecake, right? A vegan cheesecake can be just as impressive and delicious.
Sometimes I am in the mood to experiment with different flavors, but most of the time I prefer a plain New York style cheesecake.
Tips for making the best cheesecake
When making your next cheesecake, follow this cheesecake cheat sheet for the best results. The most important tip is the first one:
- Make Ahead: the best cheesecake is one that is refrigerated for 24 hours before slicing and serving. this is the most difficult part about making a cheesecake, I know. so worth it.
- Room Temperature: the cream cheese should be room temperature for ease in blending to a smooth cheesecake filling.
- Mixing: mix at medium speed until completely smooth with no lumps.
- Water Bath: placing the (foil wrapped) springform pan in a pan of water while it bakes avoids cracking / dry texture.
- Be Patient: don't open the oven until the baking is almost complete. use the oven light and peek through the oven window instead!
- Perfect Cheesecake: your cheesecake is done when the edges are firm and the middle has a very slight custard like wobble. cheesecake will firm up as it cools.
- Rest: once the cheesecake is done baking, turn off the oven, open the oven door slightly, and let the cheesecake continue to sit in the oven for another 60 minutes.
- Cooling Rack: remove the cheesecake from the oven and place on a cooling rack.
- Completely Cool: allow the cheesecake to cool completely before covering and refrigerating.
How To Make Vegan New York Cheesecake:
Best Cheesecake Crust
The famous original New York cheesecake comes from Juniors Restaurant in New York. In college and the decade after, New York City was my second home and that cheesecake became my most favorite dessert. Their Most Fabulous cheesecake sits on Juniors Sponge Cake Crust recipe.
I have made a few cheesecakes using this method, and I still prefer a cookie crust. A traditional cheesecake has a graham cracker crust. My favorite cookie to use is a gingersnap or a shortbread. Both of these create very different flavors, each delicious.
You can be creative and use most any crunchy cookie in my cheesecake crust recipe.
A basic cheesecake crust recipe is melted butter and cookie crumbs, pressed into a springform. Some great crunchy cookies to blitz into crumbs for your cheesecake include:
- graham crackers
- gingersnap cookies
- shortbread cookies
- Oreo sandwich cookies
- crisp sugar cookies
- digestive biscuits
- lemon cookies
Original Cheesecake vs. New York Style
So, what makes a cheesecake New York cheesecake? I always thought it meant the filling is made from cream cheese rather than ricotta – which would be an Italian cheesecake. Others say it’s a pastry crust that gives it that distinction, and some say it is the amounts of ingredients – specifically the egg, sour cream, and cream cheese ratios.
A regular cheesecake uses heavy cream and sour cream to thin the cheesecake batter. This results in a silkier, creamier texture. A New York cheesecake uses more cream cheese which is why it is thick and dense.
Yum.
I know if I eat the cheesecake in New York? It tastes better.
Different Types of Cheesecake
There are many different types of cheesecake, each varying slightly by ingredient and method. Luckily, most ingredients now have a vegan counterpart or workaround.
- original New York cheesecake uses heavy cream, cream cheese, eggs, and egg yolks (or egg replacer) for denseness.
- A traditional cheesecake starts with a thinner batter and has a silkier, creamier texture.
- Farmer's cheesecake starts with farmer's cheese or cottage cheese and is blended in a blender to make it smooth.
- A no-bake cheesecake typically uses cream cheese and heavy cream. And, you fold in whipped cream at the end of the process to make it light and airy.
- Japanese cheesecake is a light, airy sponge cake that uses cream cheese, butter, sugar, and whipped cream.
- Raw cheesecake is another vegan / plant based cheesecake that typically uses cashews as the rich and creamy filling. The base is a blend of dates and pecans or almonds. Also no bake.
Mini Cheesecake Variation
Mini cheesecakes are great for large parties, where it is easier to portion servings without having to slice.
To make mini New York Cheesecakes, press the cookie crumb mixture into the bottom of a non-stick muffin tin. Pour the cream cheese mixture over the cookie crust. Bake at 350 °F for 18 to 20 minutes or until set.
How To Store Cheesecake
To store this delicious dessert, cover it loosely with aluminum foil and keep it in the refrigerator. Cheesecake should keep in the refrigerator for up to one week. If you won't be eating it all at once, top each slice individually with fruit rather than the whole cheesecake.
Can You Freeze Cheesecake?
To freeze, wrap the cheesecake tightly with aluminum foil or plastic wrap and store it in the freezer. Finally, to make serving easier, you can freeze individual slices instead.
More Vegan Cheesecake Recipes
- Brownie Bottom Cheesecake
- Raspberry Lemon Cheesecake Cookies
- Pumpkin Cheesecake Spread
- Luxardo Cheesecake Stuffed Waffles
- Triple Layer Raw Berry Cheesecake
Did You Make This New York Cheesecake?
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Vegan New York Cheesecake
A delicious recipe for a vegan and gluten free version of the classic and decadent dessert.
Ingredients
- 4 tablespoons vegan butter, melted
- 1 ½ cups cookie crumbs – graham, shortbread, ginger
- ¾ cup vegan granulated / coconut sugar
- ½ cup dairy free yogurt
- ¼ cup cornstarch
- juice of ½ fresh lemon (1 tablespoon)
- 32 ounces (four 8 ounce packages) vegan cream cheese, softened to room temperature
Instructions
- Preheat oven to 350 °F. Wrap springform pan with foil.
- Pulse cookies in food processor for fine crumbs.
- Melt butter and mix with cookie crumb, press into bottom and sides of prepared springform pan. Set aside.
- In large mixing bowl, combine sugar, yogurt, cornstarch, and lemon juice. Using a hand mixer, combine until smooth. (You can use a food processor or blender if you don't have a hand mixer, or just whip by hand.)
- Add softened cream cheese and continue to mix until completely smooth.
- Pour over cookie crust. Place springform pan in a shallow baking dish and add water. Bake at 350 °F for 45-55 minutes.
- Once firm and set, turn oven off, open door and leave cheesecake inside for another hour.
- Remove from oven and cool completely before transferring to refrigerator to chill and set.
- Once cheesecake has cooled to room temperature, cover and refrigerate for at least 6 hours or preferably overnight.
- Once completely cooled and set, the cheesecake can be carefully removed from springform pan.
Notes
Pan Size
The cheesecake in these photos was made in a 7-inch springform pan, so it is tall. This recipe can also be made in a larger, 9-inch pan, it will be a more "shallow" (regular size) cake.
Tips for making the best cheesecake
When making your next cheesecake, follow this cheesecake cheat sheet for the best results. The most important tip is the first one:
- Make Ahead: the best cheesecake is one that is refrigerated for 24 hours before slicing and serving. this is the most difficult part about making a cheesecake, I know. so worth it.
- Room Temperature: the cream cheese should be room temperature for ease in blending to a smooth cheesecake filling.
- Mixing: mix at medium speed until completely smooth with no lumps.
- Water Bath: placing the (foil wrapped) springform pan in a pan of water while it bakes avoids cracking / dry texture.
- Be Patient: don't open the oven until the baking is almost complete. use the oven light and peek through the oven window instead!
- Perfect Cheesecake: your cheesecake is done when the edges are firm and the middle has a very slight custard like wobble. cheesecake will firm up as it cools.
- Rest: once the cheesecake is done baking, turn off the oven, open the oven door slightly, and let the cheesecake continue to sit in the oven for another 60 minutes.
- Cooling Rack: remove the cheesecake from the oven and place on a cooling rack.
- Completely Cool: allow the cheesecake to cool completely before covering and refrigerating.
How To Store Cheesecake
To store this delicious dessert, cover it loosely with aluminum foil and keep it in the refrigerator. Cheesecake should keep in the refrigerator for up to one week. If you won't be eating it all at once, top each slice individually with fruit rather than the whole cheesecake.
Can You Freeze Cheesecake?
To freeze, wrap the cheesecake tightly with aluminum foil or plastic wrap and store it in the freezer. Finally, to make serving easier, you can freeze individual slices instead.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 326Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 79mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Diane says
For the non-dairy yogurt, should it be vanilla flavored or plain? The link provided displays a vanilla Silk yogurt.
Kristina Sloggett says
hi Diane, both work, you can use vanilla or plain.
Karen says
I am going to try this recipe but just to be sure there is no vanilla extract or egg substitute? I saw in an older comment someone asked about using regular egg instead of powdered but I don’t see egg listed. I presume the recipe was updated.
Kristina Sloggett says
hi Karen,
yes, this recipe has been slightly modified from the original that I published more than a decade ago; I used to use the Ener-G brand egg replacer (a powder), so that question was likely asking how many actual eggs they could use instead?
If you'd like to add vanilla to this recipe, I would add it with the sugar, yogurt, cornstarch and lemon juice. I hope you enjoy this one!
Jim says
What size pan does this recipe work for?
Kristina Sloggett says
hi Jim,
the cheesecake in these photos was made in a 7-inch springform pan, so it is tall. this recipe can also be made in a larger, 9-inch pan, it will be a more "shallow" cake.
J says
When do you add the cream cheese? Thanks!
Kristina Sloggett says
OH MY... thank you, I have NO idea how that line was missed! I just amended the recipe card to include it, step 5 after combining the sugar, yogurt, cornstarch and lemon - add cream cheese (I do this in 2-3 batches, as shown in the video).
THANK YOU for helping me correct the recipe card!