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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.
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.
- 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
- 📖 Recipe/Rezept
- 💬 Comments/Kommentar
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
- vegan butter (or margarine)
- corn starch
- 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.
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.
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.
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?!
This is how your filling should look like once blended:
Step 4: Add The Filling To The Crust
Now you add the cream on top of the crust and spread it out evenly.
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).
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).
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.
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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New York Cheesecake Recipe (Vegan)
- Ø 18 cm (7 inches) springform
- 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
- 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!
Sarah Winkle says
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?
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
Could you tell me what kind of cream cheese and coconut yogurt you used?
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
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
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!
Regina, Thank you so much for the feedback! I'm so glad you loved this recipe! Hugs, Carlo
This cheesecake was so easy to make and tasted so decadent and creamy!! Loving each and every recipe you share ❤️❤️❤️Thank you Carlo 💯‼️
Questa ricettina sarà sicuramente una cosa che proverò prossimamente ha un aspetto straordinario bravo il mio cuoco preferito complimenti 👏👏👏👏❤️