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Vegan New York Cheesecake

Last Updated November 5, 2020. Originally Posted November 6, 2020 By Kristina Sloggett 59 Comments

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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:

    1. Classic New York Cheesecake
    2. Tips for the best cheesecake
    3. How to make vegan New York cheesecake
    4. Best cheesecake crust
    5. New York vs Original – what is the difference?
    6. Different types of cheesecake
    7. Mini cheesecake variation
    8. How to store cheesecake
    9. Can cheesecake be frozen?
    10. More Vegan Cheesecake Recipes
    11. 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 15-20 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:

 

step by step photo collage on how to make cheesecake crust: melt butter, add crushed cookie crumbs, stir to combine, press into prepared springform pan

 

step by step photo collage on how to make vegan cheesecake: combine yogurt and sugar, add vegan cream cheese and beat with hand mixer until smooth

 

step by step photo collage on how to make vegan new york cheesecake: beat cream cheese with yogurt, sugar, lemon juice and cornstarch, transfer to springform pan on top of cookie crust, spread until smooth, place pan in larger baking dish with water bath

 

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

 

a full vegan New York cheesecake before slicing or topping

 

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.

 

one slice of plain vegan cheesecake on a plate, before adding toppings, full cheesecake in background

 

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

  1. Brownie Bottom Cheesecake
  2. Raspberry Lemon Cheesecake Cookies
  3. Pumpkin Cheesecake Spread
  4. Luxardo Cheesecake Stuffed Waffles
  5. Triple Layer Raw Berry Cheesecake

 

one slice of vegan New York cheesecake on a plate with mixed berries on top, the remaining cheesecake in background

 

Did You Make This New York Cheesecake? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: 12 slices cheesecake

Vegan New York Cheesecake

Vegan New York Cheesecake

a delicious recipe for a vegan and gluten free version of the classic and decadent dessert.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 15 minutes

Ingredients

  • 4 tablespoons vegan butter, melted
  • 1 1/2 cups cookie crumbs – graham, shortbread, ginger
  • 3/4 cup vegan granulated / 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

Instructions

  1. Preheat oven to 350 °F. Wrap springform pan with foil.
  2. Pulse cookies in food processor for fine crumbs.
  3. Melt butter and mix with cookie crumb, press into bottom and sides of prepared springform pan. Set aside.
  4. 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.)
  5. Add softened cream cheese and continue to mix until completely smooth.
  6. Pour over cooled cookie crust. Place springform pan in a shallow baking dish and add water. Bake at 350 °F for 45-55 minutes.
  7. Once firm and set, turn oven off, open door and leave cheesecake inside for another hour.
  8. Remove from oven and cool completely. Cover and refrigerate preferably overnight.

Notes

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 15-20 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. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • 5-Speed Hand Mixer
    5-Speed Hand Mixer
  • Springform Pan, 7 Inch
    Springform Pan, 7 Inch
  • Organic Coconut Sugar
    Organic Coconut Sugar
  • Glass Mixing Bowl Set
    Glass Mixing Bowl Set
  • Global Knife Set 
    Global Knife Set 
  • Jadeite Cake Stand
    Jadeite Cake Stand

Nutrition Information:

Yield:

12

Serving Size:

1

Amount 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.

© Kristina Sloggett
Cuisine: American / Category: Dessert

about Kristina:

spabettieKristina 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…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Filed Under: Baking, Dessert, Gluten Free, holiday, Reader Favorites, recipes, Valentines Day, Vegan

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Comments

  1. Lara says

    April 7, 2013 at 11:36 am

    Oh wow, that cheesecake looks downright delicious – as do all of your cheesecakes. I always wanted to try real “New York” cheesecake, but I never came to visit New York and now I’m a vegan. It’s a shame I can’t make your cheesecakes here, because vegan cream cheese is hard to find and very expensive in Germany. 🙁
    So I’ll have to stick with drooling over your pictures!! 😉
    Best wishes, Lara

    Reply
    • Kristina Sloggett says

      April 15, 2013 at 6:41 am

      oh, I am so sorry! what about cashews, are those easier to find? you could make one of my raw cheesecakes – not the same, I know, but still very good. best wishes to you, Lara!

      Reply
      • Lara says

        April 15, 2013 at 12:00 pm

        Oh yes, we buy cashews in 5 kg bulk packs! I adore cashews, so that’s a great idea! 🙂 Thank you. 🙂

  2. kittie says

    February 14, 2012 at 9:53 am

    YUM!!

    Reply
  3. Carolina says

    February 12, 2012 at 10:24 am

    this cracked on me, and was very very runny, never set up. like, twice the cook time, NEVER SET UP.

    Reply
  4. Jana says

    February 3, 2012 at 1:15 pm

    will this be the same if I make with chia egg, or just a regular egg? I don’t have the powdered version.

    Reply
    • spabettie says

      February 6, 2012 at 3:59 pm

      I cannot say what a chia egg would do (not sure I’d try that with a cheesecake?) but I imagine a real egg would work – I used to make cheesecakes with eggs all the time! let me know how it turns out for you!

      Reply
  5. Tom Douglas says

    December 30, 2011 at 6:51 pm

    my all time favorite. one thing I have not tackled with adopting a plant based diet is cheesecake. I feel I will be disappointed with a raw version, while they look good, not what I want when craving cheesecake, understand?

    it is an indulgence, anyway, so perhaps it is also the time to use the cheeses like you have here. sounds and looks very good.

    Reply
    • spabettie says

      December 30, 2011 at 9:33 pm

      hi Tom! I completely understand what you mean! I really like the raw cheesecake, but… it does not have that flavor, that tang. when you are wanting a cheesecake, you better use a cream cheese – have you ever had the Tofutti “Better Than Cream Cheese” substitute? it is SO good.

      cheers to you, I hope you make this and love it as much as I do!

      Reply
  6. ari says

    December 16, 2011 at 4:37 pm

    thank you for this! I made this for a holiday party, and am making another (or two!) this weekend. just for us. I see from the accompanying ice cream recipe (oh yum!) this cake freezes well? can I profess my love to you??? 😀

    Reply
  7. Donna says

    November 14, 2011 at 10:38 pm

    this looks great, cheesecake is my weakness!

    Reply
    • spabettie says

      November 15, 2011 at 4:25 pm

      thank you, Donna! (it is absolutely mine too…)

      Reply
  8. Terri says

    November 2, 2011 at 3:13 pm

    this looks delicious, great pictures too!!

    Reply
  9. Christina H says

    October 26, 2011 at 7:05 am

    this tastes so good, almost exactly like a real NYC cheesecake!! I will use a different sweetner next time, sorry but I cannot get past the flavor of stevia – want me to send you the rest of mine!? LOL

    Reply
  10. Laura says

    September 10, 2011 at 3:45 am

    I made this last night, it is great!! tastes JUST like a traditional New York cheesecake, I can’t believe it! thank yoU!!

    Reply
    • spabettie says

      September 11, 2011 at 9:32 pm

      thanks, Laura! it’s always nice to hear others have good results and LOVE it too!

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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