This Best Vegan New York Cheesecake is super creamy, absolutely delicious, and topped with homemade raspberry strawberry sauce! It’s an easy Vegan Cheesecake Recipe that is dairy-free, egg-free, and the perfect dessert for any time!
Vegan New York Cheesecake
Do you love cheesecakes? I personally can never get enough of them! I mean, a creamy dreamy cheesecake is always perfect – no matter which season or time of day, right? If you agree with me, I’m pretty sure you will love this easy vegan cheesecake recipe too! It is not only super simple to make with just a few ingredients, but it is also super delicious! Honestly, it tastes very similar to a real New York Cheesecake, even though it contains no eggs and no dairy!
Cheesecake water bath
Ever since I’ve shared my Chocolate Cheesecake Recipe I love to bake my vegan cheesecake in a water bath. It not only prevents the filling from cracking, but it also makes your New York cheesecake more moist because the water creates steam. If you’ve never tried it, you should definitely change that! It really makes such a big difference when you bake a cheesecake in a water bath!
How to make Vegan Cheesecake
Step 1: Prepare your springform pan
To make this baked vegan cheesecake, first of all, prepare your baking dish. Lightly grease the bottom and sides of a springform pan and then line it additionally with parchment paper. I prefer to line both – the bottom and sides – with parchment paper for an easier removal but you could also only line the bottom.
Step 2: Vegan Cookie Crust
Then prepare the simple cookie crust. I used vegan butter cookies but you can use any kind of vegan cookies you want. Place them in a food processor and process them until you have finely ground crumbs. Transfer the cookie crumbs into a bowl, add melted vegan butter and stir to combine. Then, press the mixture into the bottom of your prepared springform pan and set aside while you make the filling.
Step 3: Vegan New York Cheesecake Filling
To make the vegan cheesecake filling, simply mix all cream ingredients until very creamy. I prefer mixing the cream cheese until creamy first. Then adding the remaining ingredients and mixing it again until it’s smooth and creamy. Finally, pour the cheesecake filling over the cookie crust, spreading out evenly.
Step 4: Cheesecake water bath
To make the water bath, wrap the springform pan in two layers of aluminum foil, making sure all sides are well sealed to avoid water coming in. Then place that in a larger pan and pour boiling water around the wrapped cheesecake pan as shown in the picture below. Bake the cheesecake for up to an hour, then turn the heat off and allow the cheesecake to sit in the oven as it cools.
This Vegan New York Cheesecake is
- Egg-free
- Dairy-free
- Gluten-free
- Creamy
- Easy to make
- Delicious
- Perfect for anytime
Homemade strawberry raspberry sauce
This easy vegan cheesecake is topped with a simple homemade strawberry raspberry sauce. Actually, I couldn’t decide between making a strawberry sauce or a raspberry sauce. So I simply combined both and made a mixed sauce. Anyway, you could also use just strawberries or only raspberries to make the sauce if you like. Alternatively, you can also use another type of fruit, such as blueberries or cherries.
Which cookies for New York Cheesecake Crust?
As mentioned before, any crunchy cookie can be turned into a pie crust. Actually, you can mix and match crusts to suit your taste and imagination. For this vegan cheesecake recipe, I used simple vegan butter cookies but you can also use classic graham cracker or gluten-free graham cracker to make the crust. If they’re not sweet enough, just add a little maple syrup, agave syrup or another sweetener of your choice. Alternatively, you can also use sandwich cookies, such as Oreo cookies, as I did in my no-bake blackberry mousse tart or summer fruit cream tart.
Which vegan cream cheese?
Since there is vegan cream cheese made of almonds available here in Germany, I prefer using that in this recipe. Anyway, you’ll also find other vegan cream cheese products made of non-dairy ingredients such as tofu, cashews, coconut milk, and other ingredients. Alternatively, you could try using a mixture of drained non-dairy yogurt and vegan butter or a mixture of firm tofu and silken tofu which is easily available and adds a creamy consistency too. Just make sure the texture you create is similar to cream cheese or your cheesecake may get too liquidy.
Looking for more vegan cheesecake recipes? Then you may also like my
- Chocolate Cheesecake
- Strawberry Cheesecake
- Cheesecake with Cherries
- Or one of my Vegan Crumble Cheesecake Recipes
If you do try this New York Cheesecake Recipe, please leave me a comment below letting me know how it goes! And if you take a picture of your recreation and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss your post! Happy baking!
New York Cheesecake Recipe
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Cookie Crust
- 5.3 oz (150 g) vegan cookies
- ⅓ cup (75 g) vegan butter melted
Cheesecake filling
- 30 oz (850 g) vegan cream cheese
- 14 oz (400 ml) coconut cream or another non-dairy cream
- 1 cup (200 g) sugar
- 4 tbsp cornstarch
- 1 tbsp vanilla extract
- juice of ½ lemon
Raspberry Strawberry Sauce
- 5.3 oz (150 g) frozen raspberries
- 5.3 oz (150 g) frozen strawberries
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 2 tbsp sugar or to taste
Instructions
- *Note: Please watch the recipe video for visual instruction!
Cookie Crust
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20cm) round deep cake pan and line the bottom with parchment paper (*see photos above).
- Add the cookies into a food processor and crush until fine crumbs. (Or place them into a freezer bag, squeeze the air out, seal the bag, and crush cookies using a rolling pin.)
- Combine the crumbs with melted butter and stir to combine.
- Transfer the mixture into your prepared springform pan and press firmly into the bottom of the pan. Set aside while you make the filling
Cheesecake filling
- In a mixing bowl, beat the cream cheese with an electric hand mixer until smooth and creamy. Then mix in coconut cream, sugar, cornstarch, vanilla and lemon juice. Beat until smooth, scraping down the sides of the bowl as needed.
- Pour the cheesecake filling over the cookie crust, spreading out evenly.
- Wrap the outside of the pan with a double layer of aluminum foil, covering the bottom and the sides. Place the wrapped pan in a larger baking pan and pour in about 1,5 inch of hot water (*see photos above). Place in the preheated oven and bake for 1 hour.
- Turn off the oven and let the cheesecake sit in the oven for another hour. Then open the oven door and allow to cool to room temperature. (Don’t worry if the cheesecake is still wobbly because it will set in the fridge.)
- Remove the cheesecake from the water bath and, carefully, remove the foil. Place in the fridge overnight to set completely before removing from the pan.
Raspberry Strawberry Sauce
- in a pot, thaw and puree the fruits. Add the sugar and bring to a boil. Dissolve the cornstarch in a little water, then stir into the fruit puree. Bring to a boil again while stirring, and cook for 1-2 minutes until thickened. Let cool as it will thicken up more.
- Serve your cheesecake with the sauce and enjoy! 😊
Notes
- If using a waterproof deep cheesecake pan, you don't need to wrap it in aluminium foil.
- Please read my text for further information about this recipe, such as which cream cheese, which cookies etc. you can use.
- If you don't find non-dairy cream at the store, you can chill 2 cans of full-fat coconut milk overnight, then scrape the solid cream off the top, discarding the liquid.
- If using fresh fruits to make the sauce, you may need less cornstarch.
- Keep the cake loosely covered in the fridge for up to 5 days, or freeze for up to 2 months.
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if I convert the 8 to an 9 inch pan (with your calculator), will it come out the same cake? (Sometimes converting will change cake)
Thanks!
Hi, you can also bake this cake in an 9-inch pan. No need to adjust the measurements. It will just turn out a bit flatter. However, you can also convert ist. It’ll be the same! 😉
Hey Bianca(:
Kudos on your lovely site. I’ve been wanting to try recipes of yours for a while, and now I finally have the chance. I am excited by the idea that I might find a vegan cheese cake as good as the NY ones I used to eat.
I have a question regarding the can of coconut cream. I understand the can of coconut cream that is intended for this recipe is the full-fat one (18-22%)? And most importantly- do I chill the can so the fatty cream separates from the liquids, and use only the creamy/fat part (used sometimes as an alternative to whip cream), and throw out the liquids? Or do I not need to chill it and just throw in the entire content of the can, as is? (In the video it looks like you throw it all in, without chilling so it separates, but I want to make sure)
Also, how creamy does the cream cheese need to become after mixing, before adding coconut cream? And, lastly, would you advise against using a regular, non-springform, cake pan? Is it too hard to get the cake out? And is it easy to take it out of the springform one, without it cracking/falling apart, after it sets? Will stay together after released from the pan?
Thanks(:
Hi Nathaniel,
yes, you need only the top solid part of full-fat coconut milk. You can drink the watery part – It’s super healthy and refreshing when chilled! 😉
The cream cheese and the coconut cream should have room temperature when mixing so they combine better. You can also mix both together until creamy. In the video I used dairy-free soy cream instead of coconut cream. Since the soy cream was already smooth, I mixed the cream cheese until creamy before I added the soy cream. I highly recommend using a round non-stick loose base deep cake pan for easy removal. I used this one.
Greetings
Bianca
Thanks for the response(:
Got it. Just curious- how come you used soy cream in the video instead of full fat? Does it work just as well?
Soy cream is a vegan alternative to traditional heavy cream – It’s full-fat too.
Omg, overflowed and all over oven… what a mess… what happened??
I guess your pan was too small and not high enough? Did you use the one I linked in the recipe?
Came out great!!!!
Awesome! 🙂
Awesome!!
For me I LOVE base of cheesecakes so I doubled the quants for the base and it still wasn’t thick enough for me.
I like around 20% base to top haha!
Glad you love it! 🙂 Thanks for your amazing feedback!
Hi, your cheesecake is awesome and the content is very useful. Thanks for sharing!
Thank you! 🙂
I misread the recipe and poured a whole can of coconut milk into the batter, water included. I’m hoping it will still set okay but the flavor is amazing!
I hope it still worked?
such lovely products!!
Hello. If I wanted to make this using a 9 inch cheesecake pan what would the adjusted ingredients measurements be? Really want to make this fortoms birthday in 3 days.
Hi Nicole,
you can use my cake pan conversion calculator!
Greetings,
Bianca
Hi, your recipe is so nice. Thanks for sharing!
♥️
I’ve made this many times and this cheesecake is THE BEST! The texture and flavors are amazing! Thank you for sharing such a beautiful recipe!
The first time I made it, I wrapped my springform cake pan in foil and then put it in the water bath, but the water ended coming into the cake. Since then, instead of covering the cake pan in foil, I put it inside another (slightly bigger, silicone) pan and place that in the water bath — then no water comes in.
I’ve experimented a lot with this recipe as well. I live in Germany and like to use Licorne Cashew/Mandel Frischcreme but depending on the amount it can be a bit expensive, so sometimes I substitute about a third of the vegan cream cheese with a mixture of tofu, cashew butter, soy yogurt, and maple syrup and it is just as good. Sometimes I sub a tiny portion of the crust with a few pecans/walnuts and a bit of cinnamon.
One thing I have found hard to master is the top of the cheesecake– I can’t seem to get it as beautiful as yours! Only a couple times have I managed to get a perfectly smooth top — but usually some bubbles come up at the top. It’s not so bad since it gives me an excuse to decorate the cake with a vegan lemon curd or berry sauce. Do you have any tips on this?
Thank you again!
Hi Ally,
thanks for your feedback!
Glad you love this cheesecake recipe! Your variations sound great!
To reduce the bubbles, it is important to not overmixing the cream filling. Then, after adding the filling into the pan, you can tap the pan a few times on your work surface to remove any leftover airy bubbles before placing the pan into the waterbath.
Greetings,
Bianca 🙂
I’ve tried the recipe and the cheese cake has come out amazing, right consistency, texture and everything!
It was a little more on the cheesey side & I’m wondering what might have caused this, so I can correct for attempt 2!
I used a small lemon, so not sure if it had enough lemon juice in it (not sure how that effects the cheese taste) I was a little impatient with the cooling times. Are either of those things what could contribute to a cheesey flavour? Should I try a different cream cheese?
Many thanks in advance for any helpful tips!!
Hey Rob,
I don’t know what you mean when asking for ‘cheesy flavour’. I never had a cheesecake that actually tasted like cheese. 😀 Maybe you can try a different cream cheese, I am sure that this can have an affect on the flavor of the cake. 🙂
Does (1) 400ml can of “coconut milk” solid part removed from liquid sufficient for this cake? I noticed in your notes you said you can chill 2 cans of coconut milk (?) a bit confusing….also does this cheesecake freeze well…without the topping. Thanks Liz
For this recipe you need one 14 oz can coconut cream OR if you can’t find canned coconut cream you can use the solid part of two 14 oz cans coconut milk. And yes, the cheesecake freeze well! 😉
Hi Bianca!
I made this for a party and it was amazing! The only thing is that I think my baking pan is not very good and water might have leaked through the foil and it made the base a bit soggy. Can I use a silicone cale mould?
Thanks for sharing such great recipes
Hey Georgina, that’s super cool. I recommend to get a push pan because they don’t let any water in. 🙂
Hi Bianca, thank you for your work! This recipe looks amazing and I’d like to make it for my mother in laws birthday.
Do you know if the recipe doubles well? I only have a 24 inch springform pan and I’m sure everyone will go for seconds.
Also, where did you get Vegan gluten-free Graham cookies? And what brand cream cheese did you use? I’m also in Germany 🙂
Finally, do you think the coconut cream could be replaced by coconut or soy joghurt? I’m afraid the coconut flavour might come through…
Tschüss!
Hey Karyel,
the recipe can be doubled easily.
You can get these vegan cookies in most of the bigger supermarkets in Germany, such as Real or Kaufland. When it comes to cream cheese, I like to use Simply-V. If you want to replace the coconut cream, I recommend to use soy cream or any other plantbased cream instead.
Hands down, this is the best vegan cheesecake recipe! The batter has the perfect amount of tanginess and creaminess. I literally couldn’t stop licking the bowl after the cake went into the oven!
I used graham crackers for the crust and Tofutti cream cheese in the batter. Also, the strawberries at the market looked excellent so Instead of the berry sauce, I put sliced strawberries (point side up) on top of the chilled cake and brushed them with melted raspberry jam.
Thank you for this amazing recipe. I can’t wait to make it again!
I’m absolutely glad to hear that you liked this recipe. Thank you so much for your feedback, Meredith. 🙂
Hi, do you have a suggestion for a replacement on the coconut cream? I have a lot of food allergies includingthe biggest being egg and nuts and unfortunately coconut is in that and I have yet to find a recipe that does not have any type of coconut in it. Thanks so much!
Hi Stephanie!
You can replace the coconut cream with any other plantbased cream you prefer. 🙂
Do I follow the same steps if I was to make them in muffin tins ?
Hi Vi.
Yes, you follow the same steps but of course they will need less baking time. I would say 25 – 30 minutes should be enough for an average muffin tin.
Thanks you So Much Your information is Very useful..
Great Work !!………………………
Thanks For Sharing information………
Thanks, I’m happy to hear that. 🙂
So Glad Love U This Recipe Thanks You….
Thank you! 🙂
I’d like to have the berry sauce set on top of the cake so that it forms another layer on top. Do you think I could add the sauce to the cake before refrigerating it, or would it mix up with the cake, as it’s not set yet?
I think it should work just fine because the cheesecake forms a thin layer on top during the baking process.
My husband made this today. OMG…it was perfection. Such a simple recipe, clear instructions and a perfect outcome. My dad (who isn’t plant based), loved it! Didn’t even know it wasn’t a regular cheesecake! And our 14 and 16 year olds gave it the thumbs up as well.
Thanks for a great recipe! We can’t wait to make it again.
That’s great! So glad he loved it! Thank you so much for your feedback! 🙂
Best eggless cheesecake I tried. It was rich creamy and thick! I went ahead and added sour cream too for tangy flavour. Perfect and easy to bake.
Awesome, I’m super happy to hear that! 😊
Hi Bianca, I’m gonna try to use oatly soft plain cheese and soya custard. Do you think, that this combination could work together? Thank you! Looks fab!!😍
Hi Lucille,
yes, I think this combination could work!
To be sure, you can add 1 or 2 additional tablespoons of cornstarch.
Greetings,
Bianca
Came out fantastic and was pretty simple to make!
Hey Robyn,
thanks for your lovely feedback! 🙂
Does the Cream Cheese have to be at room temparture? Can’t wait to make this!
This would be best so all ingredients can combine perfectly. 🙂
Hi, I want to make this recipe but they don’t sell any type of vegan cream cheese in my country. Can I substitute with the regular cream cheese?
Yes, sure!
I made this recipe, substituting orange juice and zest in place of lemon, and cooking down frozen cranberries for the topping. The cake was so creamy & perfectly firm. The crust was just the perfect amount of thickness & simple to make. DEFINITELY follow the steps regarding double foil, as I noticed a bit of water in the first layer, after it was all done baking. This cake was such a treat! A showstopper for vegans and non-vegans alike!
So glad you loved it! ❤
I am happy to hear that it turned out great!
Thanks for your feedback! 🙂
So easy to do!!! Very creamy but with perfect consistency. I put eritritol instead of sugar and was perfect too.
Thanks for your great feedback! 🙂
So glad you enjoyed this recipe!
Happy weekend! ♡
A word of caution: Violife cream cheese does NOT work in this recipe. Tofutti does. Please don’t waste your time or money using Violife cream cheese.
Thanks for letting us know! 🙂
I’ve made both this and the vegan Chocolate cheesecake with violife several times and it’s always worked out perfectly. Even one time when I forgot to pour water into the water bath pan 🙂
I’m happy that it worked that good with violife. 🙂
I haven’t had success with Violife for any baked cheesecake! Even the one on their website. It just stays complete liquid and never solidifies. 🙁
The cheesecake should solidify in the refrigerator. Was it still soft the next day once chilled?
I had a similar experience using another brand of cream cheese … the consistency wasn’t right, and was apparent right away in the mixing bowl. Switched to tofutti brand and the cheesecake came out wonderfully.
Thank you for sharing this 🙂
Hi, I’m hoping you can help me!
I’ve tried this recipe twice now and following the recipe exactly. Both times, after letting it refrigerate overnight, the cheesecake seems to separate! The top half looks normal but the bottom half, on top of the biscuit, looks sort of like a transparent jelly mushy like consistency :((.
I’m at a loss as to what is I’ve done wrong – do you know what might have caused this?
Thank you x
Which cream cheese and coconut cream did you use? Did you bake it in a water bath?
I used violife cream cheese & blue dragon coconut cream (I shook it very well)! Yeah I baked it in a water bath 🙂
Did you use a waterproof baking pan? Otherwise, I guess water came inside the pan.
I’m sure it was water tight. But maybe I’ll try again with a different pan 🙂
That’s really very strange… I hope it’ll turn out as amazing as it should be next time! 😉
War erst etwas skeptisch, ob er denn fest wird und nicht zu sehr nach deutschen Käsekuchen schmeckt. Die Bedenken waren unbegründet: Konsistenz wird super und schmeckt super frisch und lecker 😋
Danke für dein klasse Feedback! <3
Das freut mich sehr! 🙂
Ich wünsche dir noch einen schönen Abend!
Hello. I am planning to half the ingredients and use a 4 inch tin. Would cooking times remain the same please?
I haven’t tried it yet in a small pan but I would reduce the baking by 1/3.
Hello! Did I dry out my cheesecake too much? I did half the cheesecake filling recipe and the same amount of crust. I put it in the oven and baked it for about 36 minutes. I let it sit in the oven for the whole hour after I turned the oven off. Then I cracked it and let it cool to room temperature. The tops looks cracked. Is there anything I can do to make it turn out well? I put it in the fridge and I’m leaving it overnight.
Did you bake it in a water bath as instructed?
Yes I did. 🙂
I tried it again tonight. My friend wanted to buy one for her nephew’s birthday so I baked it for half the amount of time with half of the ingredients, in the water bath. The fist time I baked it for longer but I figured I could half the time and the instructions since it’s half of the ingredients. The first one ended up coming out okay. Thank you for this recipe. It’s very good.
Yay, that’s great!
I am glad it worked! ♡
Many thanks,
Bianca
First time making this cheesecake and when I took it out the oven I can’t deny I was very dubious as to whether it would set. I needn’t have worried because it set beautifully in the fridge overnight.
Delicious absolutely delicious.
That’s awesome! I am glad it turned out well! ♡
Thanks for sharing your feedback! 🙂
This recipe was amazingly delicious! All of my non vgn family loved it – it completely disappeared from the cake table!
I’ve never made a baked cheesecake, let alone a vegan one, so this was all new to me, but it worked out so well that I used it for my dads birthday cake. He barely stopped for air haha!
Thank you thank you.
So glad you love this recipe! 🙂
Thank you very much for your feedback! ♡
I hope you’re enjoyed the holidays! 🎄🎁
Made this recipe for the second time now, first a practice round and then for Christmas and everyone loved it (including non-vegans). Definitely my go to vegan cheesecake recipe from now on.
Tips:
For the base I used Lotus biscoff biscuits and I used a bit more than the recipe (about 200-250g) as we like a thicker base. For the cream cheese I used Oatly plain spread and since I couldn’t find coconut cream I also used Oatly cream. The first time I made this recipe I noticed that I prefer a slightly stronger lemon flavour to balance out the richness of the cream cheese so I also +/- doubled the lemon juice from the recipe. Removing from the fridge a while (+/- 20 minutes) before serving ensures that the cheesecake is nice and creamy.
So glad it turned out great! 😀
Thank you very much for your feedback and the tips! ♡
Merry Christmas! 🎄🎁
Amazing . Made for my daughters birthday and everyone loved it. My only change was to top up the coconut cream with vegan cream as didn’t quite have enough. Your instructions are spot on and easy to follow. Will definitely keep this recipe for future use. My grandson assisted in decorating with fresh strawberries and raspberries and was impressed with the result. We even managed a candle on the top – a great birthday treat.
Wow, that’s great!
I am so glad you love this recipe! 🙂
Thanks for your amazing feedback!
xoxo, Bianca ❤
If I make this cheesecake but in muffin pan for my kids would i have to change the cook time or anything?
For cheesecake muffins, the bake time will be around 35-40 minutes. 🙂
I stayed up until 2am baking this cheesecake for the next day and was majorly stressing, but it turned out perfectly and I will be using the recipe again and again!!
I ended up doubling the recipe for the base as I found it wasn’t enough.
Hi Sarah,
so glad it turned out perfectly!
Thank you so much for your great feedback!
Best, Bianca 🙂
This is my go to Vegan Cheesecake recipe! It is the next best thing to real New York Style Cheesecake. When you make it for the first time, it looks scary after cooling because it’s still very liquidy. Once it sets overnight, that’s when it transforms! I make this every year for my son’s birthday, who is vegan. Thank you for sharing:)
Hi Linda,
Thank you so much for your wonderful feedback!
I am so glad you love this cheesecake! 🙂
Best, Bianca
Omg I want to make this for a birthday dinner tonight is it possible to put it in the freezer to speed up the setting time?
Hi Andrea,
I do not recommend putting it in the freezer.
Hope you’ll enjoy it! 🙂
I`m so exited to try it ! I only have 1 question … if I replace the vegan creamy cheese for the mix of vegan butter and soy yogurt … that mix replace the whole récipe of the filling or just the vegan creamy cheese? I already checked the links you add. Thanks for sharing your lovely récipes !
The mix of vegan butter and soy yogurt replace just the vegan cream cheese! 🙂
Absolutely the best vegan cheesecake I have ever made! Currently printing the recipe to make it again. Both vegan and non vegans devoured it.
So glad you love it! Thank you so much! 🙂
I’m really excited to try this recipe! I had a quick question, I’m going to half the recipe, but I only have an 8 inch spring form pan. Obviously the baking time will be less, but any suggestions on how long to bake it for? Should I just do 30 minutes? Any advice would help! Thanks!!
For this recipe, you’ll need an 8-inch pan. If making half of the recipe I recommend using a smaller pan.
I have made this recipe abput 10 times already in different variations for my friends and family. Everyone loved it, including non-vegan, non-glutenfree people. It is so creamy but also sits so much lighter in your stomach than usual cows-cheesecake. Bianca you are making it so easy to be vegan!! 😊
Hi Susanne,
So glad everyone enjoyed this recipe!
Thank you so much for your wonderful feedback! 🙂
Lots of love,
Bianca
Thx so much for the awesome recipe. Did not have enough vegan cream cheese, so I added some Alpro Skyr Style. Although the consistency did not turn out as firm as I hoped because of the Skyr, it tasted delicious.
Plus, I added some fresh plums and crumble (mid-baking) as topping. 🤪
Will definitely bake this one again.
So glad your vegan cheesecake turned out great!
Love that you added fresh plums and a crumble topping.
Thanks for your feedback! 🙂
Amazing recipe! Although I modified it a little: for cookies I used the famous Belgian speculoos or biscoff cookies and instead of cream cheese, I used the ‘alpro go on greek yoghurt’, consistency is not as firm as cream cheese, so I decided to add 2 spoons of vanilla pudding powder and it turned out very good too! Everybody was very enthousiastic about this cake and I received a lot of compliments.
So glad you love this recipe! Your adjustment sounds great, too!
Thank you for your amazing feedback! 😉
Best, Bianca <3
This recipe is so great. The cheesecake came out so creamy and firm. It had a nice flavor too. I love how easy it was to make. I made it for my family and they loved it. They couldn’t believe it was vegan. Love the recipe and can’t wait to try your other recipes.
So glad your cheesecake turned out great! 😊
Thank you so much for your amazing feedback!
Have fun trying more recipes! ❤️
Hi! I love your recipes! I want to make this one, but is there any way of making some cream cheese substitute? Like using tofu or something like That?
You can try using tofu, however, for this New York Cheesecake recipe, I highly recommend using cream cheese.
I have a lot of other vegan cheesecake recipes here on the blog which call for soya quark or tofu. So maybe you can have a look around and try another one! 😉
i followed the recipe everytime they are successfull , tasty and very easy
So glad you love this recipe! Thank you! 😊
Very easy to make! My wife and I loved this cheesecake and I would definitely make it again for friends and family 😍😍
So glad everyone loved this recipe! Thank you so much for your feedback! 😊
My oh my! I was meaning to leave a comment because this cheesecake is out of this world! I made ti a few weeks ago. The day after I made it, it was still more like a cream rather than a cheesecake. Days went by and it slowly turned more and more into a cheesecake. Definitely will make this again, and a few days in advanced from now on.
So glad you love this recipe! Thank you so much for your great comment! ❤️
Helloo! I want to make this cheesecake and bought all the ingredients. A question though about the coconut cream. I bought two cans. Do I chill it and take the solid part out and use only that? Or chill it and use the whole can (the milk and the solid)? Also, do I use both cans or just one of 400ml?
You’ll need 1 can of pure coconut cream for this recipe that yields 400 ml! 😊
Hi, I want to try the recipe. Imstrad of sugar I want to use stevia, how much grams should I use?
Hi Ceren, you can taste the filling and sweeten it as you like. 🙂
Hi I am very excited to try to make this, I am making it for picky non-vegans and am very hopeful they will like it! I was wondering, does the coconut cream give the cheesecake a coconut flavor?
You won’t taste the coconut! 😊
Hope you’ll enjoy it! ❤️
Wow, I tried this recipe this weekend and it is truly amazing! You were right, you can not taste the coconut. I used kite hill cream cheese (which is almond based) and it is very hard to tell it is vegan. My tough dessert critics agreed, truly amazing. I can not say enough good things about this, flavor and texture are amazing.
So glad you love this recipe! Thank you so much for your feedback! ❤️
Hi,
violife brand cheeses are the best! So close to the real deal! 🙂
Thanks for the tip!
Could sour cream be used in place of coconut cream?
Yes!
Do you know if there’s a big difference in taste or texture if you use sour cream instead?
I haven’t tried it yet! 😀
Hi Bianca,
I would love to try making this cheesecake, but vegan cream cheese is a little difficult to find here in my country, would it be okay to make my own cream cheese using tofu and all?
Thanks!
You can try it but I‘m not sure how it will turn out.
I made this recently and was a little sceptical due to how wobbly it was fresh out of the oven. By the time we cut it, it was a perfect soft, creamy, sliceable, delicious cheesecake! Our hosts were double checking that it was infact dairy free as it tasted just like the real deal! Thank you so much for this recipe. X
So glad you enjoyed it! 😊
Thank you for your great feedback! ❤️
This recipe turned out perfect! I love the consistency of the cake. It’s moist, soft, and has the perfect amount of sweetness.
I’ve been diary free for about six months and I used to make cheesecakes every year. This vegan cheesecake is the closest thing you can get to a dairy cheesecake and in my opinion it’s better! I used kite hill almond cream cheese; my favorite cream cheese substitute. The recipe is very easy to follow and it’s not challenging to make.
I highly recommend this recipe if you want a delicious dairy free cheese cake. Can’t wait to try more of your recipes!
-Karen
So glad you love this recipe! Thank you so much for your amazing feedback! ❤️
THIS IS THEEEE BEST CHEESECAKE RECIPE EVER. I have made this countless times and everyone loves it even the non-vegans. I should’ve left a comment a long time ago. Thank you!!!! Your recipes always work perfectly and are DELICIOUS. I’ve tried out the marble loaf and lemon poppyseed cake too. Thank you again! You’ve sparked back my love of baking.
So glad you love this recipe! Thank you so much for your amazing feedback! ❤️
Hi there, I am in the UK and ‘cornstarch’ is not so easy to find. I do have cornnflour though, does that do the same job in the recipe?
Thank you
Kristian
Yes, this is the same thing! 😃
Thank you for the recipe! Here in Romania I can only find one brand of vegan cream cheese – Simply V cream cheese. Here’s the ingredients list: 85% almond product (water, 21% almonds), coconut oil, salt, thickening agent: Carob gum, acidifier: Citric acid.
Do you think it would work in this recipe? Thank you!
I always use Simply V because this is the only one you can get here in Germany! 😃 so go for it! 😊
i have a 400ml can of coconut cream, not full-fat coconut milk — for this recipe, do i stir the contents of the can and use everything or do i refrigerate and scoop off the solid part? as someone with an egg and nut allergy who has always been allergic to baked cheesecakes, thank you so much for this recipe!! ^^~
If using canned coconut cream, you don’t need to scrape anything off. You can use the whole can! 😊
Normally I never leave reviews but more people need to know that you can make a vegan cheesecake that tastes like regular cheesecake!! Absolutely delicious.
I had issues with accidentally using the whole can of coconut cream (the watery component later recovered), with my oven (the temp wouldn’t rise above about 80 Celcius), and then with a fair amount of water entering the cake pan. But astonishingly everything worked incredibly well and it was absolutely delicious – tastes like regular cheesecake! Perfect taste and texture.
Thanks so much for the recipe, I’ll definitely be remaking this!
Thank you so much for your review! I really appreciate it! 🙂
Hi there, my filling is softer than before baking, should I bake more or put in freezer?
Hi Mira, the filling will set when you refrigerate it overnight as mentioned in the recipe.
Hi ! I was wondering how you could adapt this to muffin tin size. Could you tell me how long to bake and any changes I would need to know about? It sounds amazing and I can’t wait to try!
Hi Christina, I haven’t tried this yet but I would bake them for around 25 minutes. Then allow to cool. They will set as they cool so it is totally okay if the cheesecake layer is still a little soft when you remove them. Hope you’ll enjoy them! 🙂
I’m worried my cheesecake is underdone. It is chilling now overnight. If it is underdone should I put it back in the oven for 20-30 minutes? The filing tastes delicious!
Hi Nicole,
The cheesecake will set overnight in the fridge! Don’t worry 😉
Hi Bianca, can I use full-fat coconut milk instead of vegan cream cheese?
Or can I use simple tofu?
You can try it but it won’t be as creamy. I recommend checking out my other cheesecake recipes which you can surely make with tofu like this mandarin streusel cheesecake.
I haven’t tried this yet but I think this will not work.
Hey, this recipe looks absolutely perfect! My one question is, is the coconut flavor apparent? I want to make this for my family but they are not very large fans of coconut. If you can taste the coconut, what cream would you use instead? Vegan sour cream, silken tofu, a homemade cream of almonds perhaps? Thank you so much!
The chocolate flavor will definitely overpower the coconut so you can’t taste it! 🙂
Thank you so much! Trying out your recipe now (:
Hope you’ll love it! 🙂
Loved this recipe! Made it half the size at first but enjoyed it so much I’d definitely make the full batch next time! Everyone wanted more!
So glad you enjoyed it! Thank you so much! 🙂
Most delicious vegan cheesecake ever!
Love her recipes♥️
Thank you so much! 🙂
Hi I’m pretty sure I may have missed this part in your instructions but what cream cheese did you use? Can Daiya be used?
Yes, daiya is perfect! 😊
I must say that this cheesecake is absolutely incredible! I made it last night and my cheesecake loving husband was thrilled!! I am already thinking about other flavors/possibilities. It was well worth the time. Thank you!
Hi Gina, so glad you love this cheesecake! Thank you so much for your wonderful feedback! 🙂
Lots of love to you! ❤️
I think I ruined my cheesecake. I bought the can of coconut cream and used it as is, without putting it in the fridge as I saw those notes after the fact. I let it cool down in the oven. Then opened the oven as recommended. When I went to take the foil off and put it in the fridge, there was a lot of liquid in the foil, but it wasn’t from the water bath. I assume it’s the coconut cream. The cheesecake also seemed very jelly like. It’s in the fridge now and I really feel like I ruined it. I guess we’ll see in a few hours. Yours looks amazing though.
Hi Nicole, I guess the water is just the steam which develops during the cooking process. I recommend removing the foil carefully to prevent the water from dripping onto the cheesecake. Then pat dry any excess water with a kitchen paper. Cover the cheesecake with a clean kitchen towel and chill overnight until it has completely set. 🙂
(I forgot to rate the recipe in my last comment) 😅
Ok, thank you, love! 😀 <3
Amazing recipe! And so easy and well explained.
I usually don‘t like cheesecake that much, but this one‘s different.i think It tastes very fresh because of the berry sauce! My whole family fell in Love
So glad you love this recipe! Thanks for your amazing feedback! 🙂
Hi. I am going to be making a baked cheese cake for the first time. I just wanted to ask how do you know when a cheese cake is cooked.
Hi Kay, the surface must be set and slightly golden-brown but when you follow this recipe exactly, it’ll be perfect! 😉
This was fun and simple to make and it tasted amazing! I even took it to a family Christmas event the second time I made it and they thought it was “real” cheesecake.. they couldn’t tell the difference. Thank you for creating and sharing this recipe. 😊
Hi Alyssa, so glad you liked this vegan cheesecake! Thank you for your feedback! 🙂
Hi Bianca,
Do I just use the thick part of the coconut cream or the whole tin. Sorry if it seems a silly question but I’ve never made a vegan cheesecake before.
Thank you.
It’s okay I found it in your notes, sorry, i must have missed them before when reading. I look forward to making this for Christmas.
Okay, thanks for letting me know! 🙂 I hope you’ll enjoy it!
Only the thick part! 😊
Bianca , I have an old oven and I’m concerned one hour will not suffice for the baking time . It typically let things bake longer than recommended because of my oven being old and not working as well. What time would you recommend for the cheesecake ? Silly question , I know. Just figured I would ask the pro. Thank you
Hi Linda, I highly recommend buying an oven thermometer because it’s much easier if you know your oven when it comes to baking. I would maybe bake the cheesecake in the oven for about 20 minutes longer. Just make sure to store in the refrigerator overnight to make sure it is completely set. Let me know how it turned out! 🙂
Followed the recipe to the T and it came out beautiful. After cooling on the counter for 2 hours, it looks liquify. This sets up overnight so be scared. The texture is everything. It’s even better than Daiya Brand cheesecake. IMHO. Thank you for a perfect recipe. Keeping and sharing!
So glad your cheesecake came out perfectly. Thank you for your feedback! Lots of love, Bianca <3
I used your recipe for the cheesecake portion of my layered pumpkin pie cheesecake and it was very yummy. Was making the cheesecake for people at work and they can’t have gluten or soy and are vegan. The taste was not so different from the original. Thank you
Hi Jessica, thank you so much for your feedback! So glad that you enjoyed this vegan cheesecake! 🙂 Lots of love, Bianca <3
Hi Bianca,
You new York cheesecake looks delicious! I was wondering if instead of baking it in a water bath can you bake it normally?
Thank you for this amazing recipe!
Hi Tiffany, baking in water bath ensures that the cheesecake bakes through more evenly. It not only prevents cracks but it also makes a perfect creamy cheesecake consistency! You can bake it normally but I totally recommend baking it in water bath. Let me know how it turned out when you tried the recipe 🙂
So so yummy
Thank you 🙂
Hi 😊 this looks delicious. I’m going to make it but I need your opinion about some Changes.
I can’t have regular sugar or corn.
Can I replace sugar for the filling and syrup with maple syrup or you think the color will change drastically ? And instead of cornstarch can I use arrowroot?
Also “ simple vegan butter cookies “ are name of the cookies that used or you meant that we use any vegan butter cookies? Thanks in advance 😊
Hi Chana, I suggest using regular sugar but no syrup. Instead of cornstarch, you can use arrowroot – That’s totally fine! And yes, you can use any butter cookies! 🙂 Have fun trying the recipe 🙂
Thanks for your replay 😊. I was going to do it but unfortunately can’t have regular sugar. There is something call monk fruit in drops. Or lacanto sweetens. Had you ever heard about that ?
Hi Chana, I’m very sorry but I’ve never heard of that. Anyway, feel free to substitute regular sugar with another sweetener 🙂
Sorry 😐 it’s me again. I did a raw cheesecake a couple weeks ago . It was good but the crust was to sticky. (Dates,,walnuts and a pinch of Salt) I would like to use your crust instead … it’s your crust crunchy or sticky ? Do you think I have to bake it or just put it in the frizzer like I did with the raw cheesecake crust that I used? I bought graham crackers. Thanks
Hi Chana, the cookie crust is super crunchy when you bake it in a 350°F (175°C) preheated oven for about 8 minutes, then let cool completely! If using graham cracker you may need adding a little sugar or syrup to sweeten, about 3 tbsp or to taste. But if the recipe calls for an unbaked crust like this new york cheesecake recipe, you don’t need to prebake the crust. I’m pretty sure you’ll love it! Let me know how it turned out! 🙂
Wow so classy and mouth watering cake. i loved it and please keep posting tempting cakes because i am learner of making new and different cakes.
Thank you so much! So happy that you like my vegan cake recipes 🙂
This is the best cheesecake recipe I have ever tried! always so excited to try out your recipes Bianca thank you!
Emily @GlowingPlants
xo
Thank you so much! I really love this vegan baked cheesecake recipe. So glad that you liked it too! 🙂
Hi, I’m going to try this for a party this weekend!!
I was wondering if I can use coconut milk instead of coconut cream? Or will I not get the same results?
Also, does the coconut cream have to be refrigerated before adding it in?
The ingredients for the cheesecake filling should have room temperature as they combine better that way.
Coconut is too watery, so I recommend using only that thick coconut cream part that you can scrape off when you chill a can of full-fat coconut milk overnight. Hope you’ll like it 🙂
Looks so yummy! Love a good vegan cheesecake. 🙂
Thank you, Ela! 🙂
Hi there. I am also in Germany, and was wondering what brand of vegan cream cheese you used 🙂
Thanks!
I prefer to use Simply-V cream cheese 🙂
I had to come see this post as soon as I saw your photo on Instagram because OMG! These photos are so gorgeous and this cheesecake looks to-die-for! I am in love with this creation. You knocked it out of the park with this one!
Thank you so much, Nisha! So happy that you like the photos 🙂 Sending much love <3