Best Vegan New York Cheesecake Recipe for Every Occasion

If you’ve ever craved the rich, creamy indulgence of a classic New York cheesecake but follow a vegan lifestyle, this Best Vegan New York Cheesecake Recipe is about to become your new go-to dessert. Say goodbye to dairy and eggs without sacrificing that iconic velvety texture and tangy flavor.

Crafted with wholesome plant-based ingredients, this cheesecake offers a luscious, melt-in-your-mouth experience that even non-vegans will adore. It’s perfect for celebrations, cozy family dinners, or simply treating yourself after a long day.

What makes this recipe stand out is its simplicity and accessibility. With common vegan staples like cashews, coconut cream, and a hint of lemon, you’ll create a dessert that rivals traditional cheesecakes in taste and appearance.

Whether you’re a seasoned vegan baker or just dabbling in plant-based desserts, this recipe is easy to follow and sure to impress. Ready to dive into creamy, dreamy, dairy-free bliss?

Let’s get baking!

Why You’ll Love This Recipe

This vegan New York cheesecake is a game-changer. Here’s why:

• Rich and Creamy: Thanks to soaked cashews and coconut cream, the filling has a smooth, luscious texture that mimics classic cheesecake beautifully.
• Simple Ingredients: No obscure vegan substitutes here—just wholesome, natural items you can find at most grocery stores.
• Perfectly Tangy: A splash of lemon juice and vanilla extract balances the sweetness with a fresh zing, just like the traditional version.
• Gluten-Free Option: Easily adaptable by using gluten-free graham crackers or nuts for the crust.
• Make Ahead Friendly: Prepare the cheesecake a day in advance to let flavors meld and texture firm up for the best results.

Ingredients

• For the Crust:
  • 1 ½ cups graham cracker crumbs (or gluten-free graham crackers, crushed)
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • ¼ tsp salt
• For the Filling:
  • 2 ½ cups raw cashews (soaked in hot water for 2 hours, then drained)
  • 1 cup full-fat coconut cream (chilled)
  • ¾ cup maple syrup
  • ⅓ cup fresh lemon juice
  • 2 tsp vanilla extract
  • 2 tbsp cornstarch or arrowroot powder
  • ¼ tsp salt

Equipment

• 9-inch springform pan
• High-speed blender or food processor
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Oven
• Cooling rack

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, maple syrup, and salt. Mix well until the crumbs are evenly coated and hold together when pressed.
2. Press and bake the crust: Transfer the crust mixture into the springform pan and press it firmly and evenly along the bottom. Bake for 10 minutes, then remove and let cool.
3. Make the filling: In a high-speed blender, add the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, cornstarch, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.
4. Pour the filling: Pour the filling mixture over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface.
5. Bake the cheesecake: Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 50-60 minutes. The edges should be set, but the center will still have a slight wobble. This prevents cracking and ensures a creamy texture.
6. Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature on a cooling rack. Once cooled, cover and refrigerate for at least 6 hours or overnight to fully set.
7. Release and serve: Run a knife around the edge of the springform pan before unlocking and removing the sides. Slice and serve chilled with your favorite toppings.

Tips & Variations

For the creamiest filling, be sure to soak your cashews for at least 2 hours or overnight. This softens them perfectly for blending.

• Crust Alternatives: Swap graham crackers for digestive biscuits, crushed nuts, or even dates blended with almonds for a no-bake crust option.
• Flavor Twists: Add 2 tbsp cocoa powder to the filling for a chocolate cheesecake, or mix in fresh fruit purée for a fruity swirl.
• Toppings: Fresh berries, a drizzle of vegan caramel, or a sprinkle of toasted coconut flakes elevate the presentation and flavor.
• Nut-Free Version: Replace cashews with silken tofu or blended coconut cream and vegan cream cheese alternatives.
• Storage: Store leftover cheesecake covered in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition Facts

Serving Suggestions

This vegan New York cheesecake pairs wonderfully with a variety of accompaniments. For a fresh contrast, serve it with a mixed berry compote or sliced strawberries.

A drizzle of vegan chocolate ganache or caramel sauce adds decadence for special occasions.

For brunch or afternoon tea, consider serving it alongside light herbal teas or coffee. It also makes a delightful finish to a plant-based dinner party, impressing guests with its authentic taste and smooth finish.

Want to explore more vegan delights? Check out these recipes for inspiration: Jamaican Minced Beef Recipes, Leche De Pantera Recipe, and Julie Marie Eats Recipes.

Conclusion

Making a vegan New York cheesecake that satisfies all your cravings is totally achievable with this recipe. It perfectly balances creamy richness with refreshing tang, all while being completely plant-based and free from dairy and eggs.

Whether you’re vegan, lactose intolerant, or simply looking to try something new, this cheesecake offers a deliciously guilt-free indulgence.

The ease of preparation combined with adaptable ingredients means you can customize it to suit your preferences and dietary needs. Plus, the make-ahead convenience ensures you can enjoy dessert without stress.

So gather your ingredients, fire up your blender, and treat yourself to the best vegan cheesecake experience.

For more delicious recipes, don’t forget to visit our Lump Of Coal Recipe, Marzipan Challah Recipe, and Magic Dough Recipe pages to keep your kitchen inspired!

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