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Baked vegan cheesecake is nut free and tastes just like a classic New York inspired cheesecake! It's decadent, rich and surprisingly easy to make. Dairy and egg free.
You won't believe how delicious this baked vegan cheesecake is! It's creamy and smooth, tastes as good as a classic New York style cheesecake and contains no eggs, dairy or nuts.
the best part? Vegan New York Cheesecake is so easy to make. Stir the filling, pour it over the graham cracker crust, and bake. Top each slice with homemade strawberry jam and enjoy.
Jump to:
- New York Style Cheesecake Versus Almindelig Cheesecake
- What is a vegan cheesecake made of?
- How to make a vegan cheesecake
- the secret of success
- storage
- Looking for more decadent vegan desserts?
- New York Style Baked Vegan Cheesecake
New York Style Cheesecake Versus Almindelig Cheesecake
Common cheesecake fillings are made with cream cheese along with heavy cream and/or sour cream to help thin the batter. New York cheesecake filling, on the other hand, is mostly made with cream cheese.
These differences mostly affect the texture of the cake. Plain cheesecake has a silky texture and New York style rich and decadent.
What is a vegan cheesecake made of?
- Graham Cracker Crust- This easy crust is made with graham cracker crumbs, sugar, and melted vegan butter. Be sure to use honey-free vegan graham cracker crumbs. Nabisco Graham Wafers are vegan, as are Kellogg's Original Graham Crackers.
- Cheesecake filling- Naturally, vegan cream cheese is the star of this recipe. Cream cheese tofu will give you the best results here. Yes, you need a lot of cream cheese, but it's important to get that rich, decadent texture! In addition, the filling is rounded off with vegan yoghurt, lemon juice, vanilla and sugar.
- strawberry jam- This easy strawberry jam combines fresh strawberries, sugar, lemon juice and zest. Layer the sauce and replace itsoaked strawberries.
How to make a vegan cheesecake
Baked cheesecake is a super easy dessert that you can make one day and enjoy the next. These step-by-step instructions will teach you some tips and tricks to make the best cheesecake possible:
- How to make the graham cracker base:Mix the crust ingredients in a bowl. Press them evenly into the bottom of the prepared bowl.mould. Bake the base for a few minutes to help it set.
- Make the filling:Put all the filling in onelarge mixing bowland knocks with aElectric mixer.
- Assemble and Bake:Pour the filling over the cooled cake base. Spread it evenly and let it bake.
- to make it cool:When the baking time is up, turn off the heat, but do not open the oven door or remove the cheesecake. Let it sit there for 15 minutes. Then let the cake cool to room temperature before putting it in the fridge. The center will still be shaken but will set after 6 hours in the fridge (or overnight for best results).
- How to prepare the strawberry jam:Mix all the ingredients for the strawberry jam in a blender. This can easily be done 1-2 days in advance. Just store it in an airtight container in the fridge.
- To chop and serve:Cut the cooled and solid cheesecake with a sharp knife. Pour some strawberry jam and a dollop of coconut whipped cream on top. Serve and enjoy!See the printable recipe card below for complete ingredients and instructions.
the secret of success
- To steam or not to steam?Baking the cheesecake in a water bath can help cook evenly and create a moist environment in the oven (cheesecakes love this), but it's not necessary for this recipe.
- With foil or without foil?Wrapping the springform pan with aluminum foil prevents the cheesecake from leaking. You can do this for extra protection, but it is not required.
- let it cool- The vegan baked cheesecake is still wobbly when it comes out of the oven. To ensure it sets properly and hardens, chill in the fridge for at least 6 hours or 24 hours for best results.
- If you can't find vegan graham cracker crumbs,You can use any other vegan cookie crumbs. Gingerbread goes so well together!
- The best vegan cream cheese- For best results, prepare this vegan cheesecake recipe with Tofutti cream cheese. Daiya cream cheese does not work.
- If you don't have a removable mold- Instead, bake cheesecake in a 9-inch round cake pan.
storage
Store:Baked cheesecake or individual portions can be stored in the refrigerator for up to 5 days.
freeze:Wrap it tightly in aluminum foil and freeze for up to 3 months.
Looking for more decadent vegan desserts?
- Vegan pumpkin cheesecake
- Chocolate peanut butter balls
- The best vegan milk chocolate cake
- Easy vegan apple pie
- Raw vegan brownies
Enjoy everyone! have a happy day! Please leave a comment below and rate this recipe. Thank you very much for your input!
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New York Style Baked Vegan Cheesecake
- author: werner
- total time: 1 hour 25 minutes
- Production: 8 to 12 servings
- cost: vegetarian
describe
Baked vegan cheesecake is nut free and tastes just like a classic New York inspired cheesecake! It's decadent, rich and surprisingly easy to make. Dairy and egg free.
Raw material
Cortex:
1 1/2 cups graham wafer crumbs* or other vegan cookies
1/4 cup vegan butter, melted
2 tablespoons of sugar
A pinch of salt and cinnamon, about 1/8 to 1/4 teaspoon each
Filling:
3 containers vegan cream cheese (24 oz total) I recommend tofutti brand*
3/4 cup non-dairy plain yogurt, I use coconut yogurt
3/4 cup plus 3 tablespoons white sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon distilled white vinegar
1 1/2 tsp vanilla extract
fresh strawberry jam (optional)
1 pound fresh strawberries, washed and peeled
4 to 6 tablespoons sugar (to taste)
1 to 3 teaspoons fresh lemon juice (optional)
A pinch of grated lemon zest (optional)
instruct
- Preheat the oven to 350° fat9" springformwith cooking spray
Cortex:Put cookie crumbs, sugar, salt and cinnamon in a bowl. Add melted butter until combined. Pour into prepared pan, spread evenly and press well. Bake for 10 minutes. calm.
Filling:in alarge bowlMix all the ingredients for the filling togetherElectric stick blenderuntil smooth. Do not mix too much.
Assemble and Bake:Pour the cheesecake filling over the cake base. evenly distributed. Tap the cake pan a few times. Bake for 70 minutes. Turn off the oven and let the cheesecake rest for 15 minutes with the oven door closed. It will be light golden brown and slightly wavy, but will firm up as it cools. Remove the cake to a wire rack, then run a sharp knife around the cake. Let cool to room temperature for about 1 to 2 hours. Put it in the fridge for at least 6 hours, preferably overnight.
Strawberry jam:Blend everything in a blender until smooth. It only takes a minute. Store in an airtight container in the refrigerator.
Serve and enjoy:Cut and serve with fresh strawberry salsa and coconut whipped topping. Enjoy!Step-by-step pictures, tips and more in the previous post.
score
- Daiya has no function:It works best with no-bake cheesecakes. I have not tried Trader Joe's or any other brand of vegan cream cheese.
- Cookie Crumbs:You can use any vegan cookie crumbs in place of the graham crackers, but for a classic cheesecake flavor, I recommend using graham crackers.
- Be sure to use vegan graham crackers as the cheesecake base. Nabisco Graham Wafers are vegan, as are Kellogg's Original Graham Crackers.
- Storage and freezing:Store covered in the fridge for up to 5 days. Wrap it tightly in aluminum foil and freeze for up to 3 months.
- Preparation time: 15 minutes
- Cooking time: 70 minutes
- category: dessert
- method: bake
- Basket: America / Canada
Keyword:baked vegan cheesecake, vegan new york cheesecake, vegan cheesecake,
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reader interaction
Comment
rita
It turned out fantastic!
★★★★★
respondent
werner
Great, thank you very much for your comment! I'm so glad you like the cheesecake.
respondent
stephanie
I am interested in getting recipes and making them safe for diabetics. It turns out that using erythritol and a little stevia works for most baked goods...have you tried this recipe? I'm also considering using Taeko's cream cheese recipe in her book Artisan Cheese instead of store bought...I'll let you know how it turns out...Thanks for taking the time to test and post the recipe. ..I will tell you! I love and thank you for sharing the love!
respondent
werner
Thanks for your input Stephanie and let me know how the cheesecake turns out 🙂
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parallel
I hope you try Kite Hill Natural Cream Cheese as it has 0 grams of saturated fat which I was looking for due to family health issues. Tofu is my favorite with sour cream, maybe? I also can't find Tofutti cream cheese near us, so if I try to make it a Kite Hill brand (which I think might work) I'll let you know. Thanks for all your hard work!
★★★★★
respondent
werner
Thanks for your comment Barbara! Let me know how the cheesecake turns out, and a reminder to anyone reading this: Kite Hill brand is made with almonds.
respondent