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This New York's best vegan cheesecake is super creamy, absolutely delicious and covered in homemade strawberry-raspberry sauce! Here's an easy vegan cheesecake recipe that's dairy and egg free and the perfect dessert to enjoy anytime!
Vegansk New York Cheesecake
Do you like cheesecake? I personally never get tired of them! I mean, a dreamy creamy cheesecake is always perfect no matter the season or time of day, right? If you agree with me, I'm sure you'll love this easy vegan cheesecake recipe too! Not only is it super easy to make, requiring only a few ingredients, but it's also super delicious! Honestly, it tastes very similar to real New York cheesecake, even though it is egg and dairy free!
Cheesecake Bain-Marie
Since I shared myChocolate cheesecake recipeI love to bake vegan cheesecake in a double boiler. Not only will it prevent the filling from cracking, but it will also keep your New York cheesecake moist because the water will create steam. If you've never tried it, you should definitely change that! It really makes a world of difference when you bake your cheesecake in a water bath!
How to make a vegan cheesecake
Step 1: Prepare the springform pan
To make this baked vegan cheesecake, start by preparing your baking pan. Lightly grease the bottom and sides of the springform pan, then line with baking paper. I prefer to line both sides (bottom and sides) with parchment for easy removal, but you can also just line the bottom.
Step 2: Vegan Cookie Crust
Then prepare the simple biscuit base. I used vegan shortbread, but you can use any vegan cookie you like. Process them in a food processor until you get fine crumbs. Transfer the cookie crumbs to a bowl, add the melted vegan butter, and stir to combine. Then press the mixture into the bottom of the prepared springform pan and set aside while you prepare the filling.
Step 3: Vegan New York Cheesecake Filling
To make the vegan cheesecake filling, simply combine all the ingredients for the cream until creamy. I prefer to blend the cream cheese first until creamy. Then add the remaining ingredients and blend again until smooth and creamy. Finally, pour the cheesecake filling over the cookie base and spread evenly.
Trin 4: Cheesecake Bain-Marie
When making the water bath, wrap the springform pan with two layers of aluminum foil, making sure all sides are well sealed to keep the water out. Next, pour boiling water around the wrapped cheesecake pan as shown in a larger pot. The following figure. Bake the cheesecake for up to an hour, then turn off the heat and let the cheesecake cool in the oven.
This vegan New York Cheesecake is
- no eggs
- dairy free
- sinful gluten
- creamy
- easy to do
- delicious
- suitable at any time
Homemade strawberry and raspberry jam
This easy vegan cheesecake is topped with an easy homemade strawberry-raspberry sauce. In fact, I couldn't decide whether to make strawberry jam or raspberry jam. So I just combined the two and made a mixed sauce. However, you can also use just strawberries or raspberries for the sauce if you prefer. Alternatively, you can use other types of fruit, such as blueberries or cherries.
What cookies to use for New York Cheesecake Crust?
As mentioned above, any shortbread cookie can be made into a pie crust. You can actually mix and match crusts to your taste and imagination. For this vegan cheesecake recipe, I used vegan shortbread, but you can also use classic graham crackers or gluten-free graham crackers for the crust. If it's not sweet enough, just add a little maple syrup, agave syrup, or another sweetener of your choice. Alternatively, you can use sandwich cookies, such as Oreo cookies, as I do in my recipeNo-Bake Blackberry Mousse PieOhSummer Fruit Cream Pie.
Which vegan cream cheese?
Since there is vegan cream cheese made from almonds in Germany, I prefer to use it in this recipe. However, you will also find other vegan cream cheese products made with tofu, cashews, coconut milk and other ingredients. Alternatively, you can try a mixture ofDrained vegetable yogurt and vegan butteror mixturefirm tofu and soft tofuIt is readily available and also adds a creamy texture. Just make sure to create a cream cheese-like texture or your cheesecake may end up too runny.
Looking for more vegan cheesecake recipes? then you might like me too
- Chocolate cheesecake
- Strawberry cheesecake
- Cherry Cheesecake
- or one of mineVegan Cheesecake Crumble recipe
If you try this New York cheesecake recipe, leave a comment below and let me know how it goes! If you take a photo of your fun and share it on Instagram, be sure to tag me @biancazapatka and use the hashtag #biancazapatka so I don't miss your post! Happy baking!
author:Bianca Zapatca
This New York's best vegan cheesecake is super creamy, absolutely delicious and covered in homemade strawberry-raspberry sauce! Here's an easy vegan cheesecake recipe that's dairy and egg free and the perfect dessert to enjoy anytime!
4,83Feng82My
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Preparation time15minutes minutes
cooking time1Time Time
total time1Time Time 15minutes minutes
routecakes, desserts
kitchenAmericano
in the1 8 inch cake
Don't have a suitable cake tin on hand at the moment? Try meCake Pan Conversion Calculator!
Raw material
biscuit crust
- 5.3 United Nations (150 Gram） Vegan cookies
- ⅓ kop (75 Gram） vegan butter melted
Cheesecake filling
- 30 United Nations (850 Gram） Vegan cream cheese
- 14 United Nations (400 ml） coconut cream or other non-dairy creamer
- 1 kop (200 Gram） sugar
- 4 tablespoon cornstarch
- 1 tablespoon vanilla extract
- Juice of ½ lemon
Raspberry strawberry jam
- 5.3 United Nations (150 Gram） frozen raspberries
- 5.3 United Nations (150 ） frozen strawberries
- 2 tablespoon cornstarch Dissolve in 2 tablespoons of water
- 2 tablespoon sugar or tasting
instruct
*use: Watch the recipe video for a visual how-to!
biscuit crust
Preheat oven to 350°F (175°C). coat lightly with oil8" (20 cm) deep round cake panand line the base with baking paper (*see picture above）.
Put the cookies in a food processor and grind them to a fine crumb. (Alternatively, place in a freezer bag, squeeze out the air, seal the bag and crush the cookies with a rolling pin..)
Combine breadcrumbs with melted butter and stir to combine.
Pour the mixture into the prepared springform pan and press it firmly into the bottom of the pan. Save it while you make the filling.
Cheesecake filling
In a bowl, beat cream cheese with an electric mixer until smooth and creamy. Then mix coconut cream, sugar, cornstarch, vanilla extract and lemon juice. Blend until smooth, scraping down the sides of the bowl if necessary.
Pour the cheesecake filling over the cake base and spread evenly.
Wrap the outside of the pan with a double layer of aluminum foil covering the bottom and sides. Place the wrapped pan in a larger roasting pan and pour about 1.5 inches of hot water (*see picture above). Place in preheated oven and bake for 1 hour.
Turn off the oven and let the cheesecake rest in the oven for another hour. Then open the oven door and let it cool to room temperature. (Don't worry if the cheesecake is still wobbly as it will harden in the fridge..)
Remove the cheesecake from the water bath and carefully remove the aluminum foil. Refrigerate overnight to set completely, then remove from pan.
Raspberry strawberry jam
Thaw the fruit and puree it in a pan. Add sugar and bring to the boil. Dissolve cornstarch in a little water and add to the puree. Bring to the boil, stirring, and cook for 1-2 minutes until thickened. Let it cool as it will thicken more.
Serve the cheesecake with the sauce and serve! 😊
score
- you use oneWaterproof Deep Cheesecake Pan, it is not necessary to wrap it in aluminum foil.
- Please read my text for more information about this recipe, such as which cream cheese to use, which crackers, etc.
- If you can't find non-dairy creamer at the store, you can refrigerate 2 cans of full-fat coconut milk overnight, then scrape the solid cream off the top and discard the liquid.
- If you are using fresh fruit for your sauce, you may need less cornstarch.
- The cake can be stored uncovered in the fridge for up to 5 days or frozen for up to 2 months.
Nutrient facts are calculated automatically and should be used as estimates.
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