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    Home » Recipes » All Recipes

    Published: Jun 7, 2021 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    New York Cheesecake Recipe (Vegan)

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    Are you looking for a recipe to make a delicious vegan New York Cheesecake? Then you're in the right place! This cheesecake is creamy, full of flavor and absolutely irresistible.

    Image: easy vegan cheesecake

    The filling of this cheesecake is creamy, delicate and has the perfect consistency: not too firm, not too creamy.

    The crust is made with oat cookies, vegan butter and a pinch of salt. It's crunchy and super delicious.

    The topping you can choose yourself. You can top this vegan New York Cheesecake with whipped cream, fruits, berries, dark chocolate, caramel sauce etc. Just bare in mid that the filling is already sweet so you want to add a topping that is not excessively sweet.

    Before you jump into the kitchen to make this recipe I suggest you read this blog-post carefully. This recipe easy to make but there are a few tricks to keep in mind when you make it.

    Jump to:
    • How to Make a Vegan Cheesecake?
    • How to replace vegan cream cheese
    • Step 1: Strain The Coconut Yogurt
    • Step 2: Make The Crust
    • Step 3: Make The Filling
    • Step 4: Add The Filling To The Crust
    • Baking Time
    • Baking Without a Water Bath
    • Resting Time
    • How to store
    • More Delicious Desserts
    • Leave a comment
    • Pinterest
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar
    Image: easy vegan cheesecake

    How to Make a Vegan Cheesecake?

    To make this easy vegan cheesecake you need the following 9 ingredients:

    • coconut yogurt
    • almond cream-cheese
    • vegan cookies
    • sugar
    • vegan butter (or margarine)
    • corn starch
    • salt
    • lemon zest
    • vanilla powder

    All of them are easily available, maybe the only one that can be harder to find is the almond cream-cheese. I use the one from Simply, Oatly or Soyana because it's super creamy and tastes delicious.

    That being said there are also plenty of soy cream-cheese that are delicious! The only thing you need to watch out for is to use a thick, creamy one.

    Do not use a cream-cheese with a soft or watery consistency. Look at the picture below, in the upper right hand corner you see the cream-cheese, this is the consistency you want it to have.

    Image: Ingredients

    How to replace vegan cream cheese

    For this recipe, it's crucial to use vegan cream-cheese. That's because the filling of the cheesecake is made of 80% cream-cheese and replacing it entirely is simply not possible.

    Image: best ever vegan cheesecake

    Step 1: Strain The Coconut Yogurt

    For the cheesecake to have the right consistency we need to strain the coconut yogurt. That's because regular coconut yogurt contains a lot of liquid and we need it to be thick and creamy.

    To strain the yogurt you have to place a strainer over a bowl lined with a cheesecloth or a clean kitchen towel, making sure there is enough space in the bottom of the bowl to contain the dripping liquid. Then you add the yogurt and let it strain. After 1 hour you're ready to go with the next step.

    Step 2: Make The Crust

    The crust for this cheesecake is made of only 2 ingredients: vegan cookies and margarine.

    To make it, put the cookies and margarine in a food processor and grind finely. Then press the cookie-mixture onto the bottom of a Ø 18 cm (7 inches) cake pan lined with baking paper and refrigerate.

    Image: crust cheesecake
    Image: crust cheesecake

    Step 3: Make The Filling

    To make the filling all you have to do is adding all the ingredients to a food-processor and blend until smooth and creamy. It couldn't be any easier, right?!

    Image: ingredients for the filling of the cheesecake

    This is how your filling should look like once blended:

    Image: filling

    Step 4: Add The Filling To The Crust

    Now you add the cream on top of the crust and spread it out evenly.

    Image: filling

    Baking Time

    For the vegan cheesecake to bake evenly and to prevent any cracking it's important to bake it in a water bath.

    Once the cheesecake is ready to be baked, wrap the pan in foil so that none of the water will leak in. Then place the cheesecake pan into a large baking dish (see picture below) and set on the middle shelf of your oven.

    Fill the baking dish with boiling water until it comes halfway up the springform and bake for 1 hour at 170 °C (340 °F).

    Image: cheesecake in a water bath

    Baking Without a Water Bath

    Yes you can, but your cheesecake will turn out slightly different. The sides of the cheesecake will bake faster and might become over-baked. This will result in your cheesecake being slightly dryer and darker. Furthermore, without a steamy environment, the cheesecake will develop a crust, which is more prone to cracking.

    That said, there are two things you can do to keep the sides from over-baking and the top from cracking:

    • Wrap your springform with a cake strip (If you don't have one, google "cake strip", there are tons of tutorials on how to make one). The cake strip will make sure that the sides of the cheesecake bake slowly and evenly.
    • Place a baking pan filled with boiling water on the bottom rack of the oven. This will make sure that the cheesecake bakes in a humid oven environment and will prevent the top from cracking (it doesn't work always but it does 80% of the times).

    Resting Time

    The resting time is crucial for this recipe. Once the cheesecake is baked, switch off the oven and allow it to rest for 1 hour with the door closed. This will help the cheesecake to set.

    Afterwards, let the cheesecake stand in oven, with door ajar, for approximately 30 minutes. Then remove it from oven and let it cool completely. Once cool, cover it and place it in the fridge overnight.

    The day after you can remove the springform, cut the cheesecake into the desired portions and serve it.

    Image: easy vegan cheesecake recipe

    How to store

    You can either store the vegan cheesecake in the fridge or freezer (depending on how long you want to store it for).

    Fridge: Place the cheesecake in an airtight container or cover it with plastic wrap and keep in the fridge for up to for 3-4 days.

    Freezer: Wrap the cake in cling film, either whole or by the slice, and place in an airtight container. This will prevent it from absorbing flavors from other food in the freezer. You can store the cake in the freezer for up to 1 month. Allow to thaw completely before serving.

    More Delicious Desserts

    • Italian Custart Tart (Torta della Nonna)
    • Super Creamy Vegan Pumpkin Cheesecake
    • Extra Fudgy Vegan Butter Beans Brownies

    Leave a comment

    If you try this recipe for no bake chocolate cheesecake, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram!

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    📖 Recipe/Rezept

    New York Cheesecake Recipe (Vegan)

    Carlo Cao
    This vegan New York Cheesecake recipe is creamy, easy to make and absolutely delicious.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 13 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 8

    Equipment

    • Ø 18 cm (7 inches) springform

    Ingredients
      

    • 400 g full-fat vegan yogurt ((14 oz))
    • 150 g vegan oat cookies ((5½ oz))
    • 40 g margarine ((1½ oz))
    • 800 g almond or soy cream-cheese full-fat ((28 oz))
    • 150 g sugar ((5½ oz))
    • 1 lemon zested
    • 5 tbsp corn starch levelled
    • 1 tsp vanilla powder

    Instructions
     

    • Start by straining the yogurt. Place a strainer over a bowl and line it with a cheesecloth or a clean kitchen towel, add the yogurt and allow to strain for 1 hour.
    • Once the yogurt is ready, start preheating the oven at 170 °C (340 °F).
    • Line the sides and bottom of a Ø 18 cm (7 inches) springform with baking paper.
    • For the crust, place the cookies, margarine and a pinch of salt into a food-processor and process until finely ground.
    • Press the mixture onto the bottom of the springform and set in the fridge.
    • For the filling, add the yogurt, cream-cheese, sugar, lemon zest, vanilla powder, a pinch of salt and corn starch to a food-processor and process until smooth.
    • Transfer the filling onto the crust and level out evenly.
    • Wrap the springform in foil so that none of the water of the water bath will leak in (if you don’t want to bake it in a water bath check out the notes below**). Then place the cheesecake pan into a large baking dish and set on the middle shelf of the oven. Fill the baking dish with boiling water until it comes halfway up the springform and bake for 1 hour at 170 °C (340 °F).
    • Once baked, turn off the oven and allow the cheesecake to rest for 1 hour with the door closed.
    • Then open the door slightly and allow it to rest for 30 more minutes.
    • Take the cheesecake out of the oven and allow it to cool completely.
    • Set the cheesecake in the fridge overnight.
    • Remove the cheesecake from the springform, cut it into portions and serve. Enjoy!

    Notes

    **If  you don't want to bake the cheesecake in a water bath do the following:
    Wrap your springform with a cake strip (If you don't have one, google "cake strip", there are tons of tutorials on how to make one). The cake strip will make sure that the sides of the cheesecake bake slowly and evenly. Place a baking pan filled with boiling water on the bottom rack of the oven. This will make sure that the cheesecake bakes in a humid oven environment and will prevent the top from cracking (it doesn't work always but it does 80% of the times).
    Keyword baked cheesecake
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sarah Winkle says

      October 16, 2022 at 6:56 am

      I tried this Cheesecake recipe and I actually thought it was an epic fail as water seeped into my tinfoil and ultimately into my Cheesecake but once it had sat on some kItchen roll and placed in the fridge it firmed up and it was very tasty.

      I followed the recipe carefully but my only criticism would be that it was a little too firm in texture, I uses Oatly yogurt and Violife cream cheese.

      If I attempt this again how could I tweak the recipe so it wasn't so firm?

      Thanks

      Reply
      • carlocao says

        October 18, 2022 at 7:15 am

        Hi Sarah, I'm glad you liked the cheesecake. Next time try reducing the corn starch, this will make the cheesecake creamier. I'd reduce 1/4 and see how it turns out. You could also add a splash of plant-based milk. Regarding the water bath, you can also add a bowl of water (as explained in the blog post) in the oven. It will work fine too. I hope this helps! X Carlo

        Reply
    2. soyun says

      May 10, 2022 at 1:45 pm

      Could you tell me what kind of cream cheese and coconut yogurt you used?

      Reply
    3. Giovanna says

      December 12, 2021 at 9:31 am

      Ciao Carlo! Se non trovo il formaggio cremoso di mandorle posso usare la tua ricetta 🔝 della ricotta di mandorle? O hai una ricetta per fare un formaggio cremoso ? Grazie

      Reply
      • carlocao says

        December 13, 2021 at 8:55 am

        Ciao Giovanna, puoi comprare yogurt di soia, metterlo in un canovaccio e toglierci liquido fino a che raggiunge la consistenza di un cream cheese bello compatto. Puoi usare la mia ricetta della ricotta di mandorle, sii sicura di toglierci abbastanza liquido. Il formaggio deve essere bello compatto per far in modo che la cheesecake ti riesca perfetta. Un abbraccio, Carlo

        Reply
    4. Regina says

      August 01, 2021 at 8:59 pm

      Love this recipe. Finally German style cheesecake after 7 years of abstinence in the UK! I used OATLY cream cheese which worked really well. Froze 3/4 of the cake and later ate every piece frozen since I couldn't wait for it to defrost... So delicious!

      Reply
      • carlocao says

        August 02, 2021 at 5:55 am

        Regina, Thank you so much for the feedback! I'm so glad you loved this recipe! Hugs, Carlo

        Reply
    5. Carol says

      June 11, 2021 at 11:51 am

      This cheesecake was so easy to make and tasted so decadent and creamy!! Loving each and every recipe you share ❤️❤️❤️Thank you Carlo 💯‼️

      Reply
    6. Veronica says

      June 08, 2021 at 5:33 pm

      5 stars
      Questa ricettina sarà sicuramente una cosa che proverò prossimamente ha un aspetto straordinario bravo il mio cuoco preferito complimenti 👏👏👏👏❤️

      Reply

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