When you think of New York cheesecake, you imagine a rich, dense, and creamy dessert that melts in your mouth. But what if I told you that you can achieve the same deliciousness without any animal products? Yes, you heard that right! This Vegan New York Cheesecake is not only indulgent and smooth, but it’s also surprisingly easy to make.
Perfect for vegans and non-vegans alike, this recipe will win over even the most skeptical dessert lovers.
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: 5 hours 20 minutes
Servings: 8–10
Ingredients You’ll Need
To make this Vegan New York Cheesecake, you will need a few key ingredients that replace the traditional dairy components. Here’s what you’ll need:
For the Crust:
- 1 ½ cups (150g) vegan graham cracker crumbs or crushed digestive biscuits
- ¼ cup (60g) melted coconut oil or vegan butter
- 2 tablespoons (30g) sugar or maple syrup
For the Cheesecake Filling:
- 3 cups (750g) vegan cream cheese (store-bought or homemade)
- 1 cup (240g) full-fat coconut milk or coconut cream
- 1 cup (200g) granulated sugar
- 2 tablespoons (16g) cornstarch
- 2 tablespoons (30ml) fresh lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (optional for extra tang)
Berry Topping:
- 1 ½ cups (225g) mixed berries (strawberries, raspberries, etc.)
- ¼ cup (60g) sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons (30ml) water
Step-by-Step Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with melted coconut oil and sugar. Stir until the mixture resembles wet sand. The mixture should stick together when pressed between your fingers.
Press the crust mixture into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a flat cup to press it down evenly and firmly. Bake the crust for about 10 minutes until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the vegan cream cheese until smooth and creamy using an electric mixer. If your cream cheese is too stiff, let it sit at room temperature for a few minutes before beating.
Gradually add the sugar, continuing to beat until fully incorporated. Then, pour in the coconut milk, lemon juice, vanilla extract, and lemon zest. Beat the mixture until smooth. The batter should be creamy but not overly runny.
Add the cornstarch and beat again until completely smooth. The cornstarch will help the cheesecake to set and achieve that classic dense, New York-style texture.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Tap the pan on the counter a few times to release any air bubbles in the filling.
Place the cheesecake in the oven and bake for 55–65 minutes. The edges should be set, but the center will still have a slight wobble when you gently shake the pan. This wobble is crucial for a creamy texture once it cools down.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour. This slow cooling process helps prevent cracks on the surface. Afterward, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, preferably overnight.
Step 4: Prepare the Berry Topping
While the cheesecake is chilling, prepare the berry topping. In a medium saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries start to break down and release their juices, about 5–7 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the berry mixture, stirring constantly until the sauce thickens. Remove from heat and allow the topping to cool completely.
Step 5: Assemble and Serve
Once the cheesecake has fully set and the berry topping has cooled, remove the cheesecake from the springform pan. Gently run a knife around the edges to release it if necessary.
Pour the berry topping over the cheesecake, spreading it evenly across the surface. You can add extra fresh berries on top for an added burst of flavor and a beautiful presentation.
Slice the cheesecake with a sharp knife, wiping it clean between each cut for the neatest slices. Serve and enjoy the creamy, rich flavors of your homemade Vegan New York Cheesecake!
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Tips for Perfecting Your Vegan New York Cheesecake
- Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and coconut milk, are at room temperature. This ensures a smoother batter and a more even bake.
- Preventing Cracks: Slow cooling is key to preventing cracks. By allowing the cheesecake to cool gradually in the oven and then chilling it thoroughly in the fridge, you minimize the risk of cracks forming.
- Coconut Milk vs. Coconut Cream: Full-fat coconut milk works perfectly for this recipe, but if you want an even richer texture, you can use coconut cream. Just be sure to mix it well before adding it to the batter.
- Customizing the Topping: While a berry topping is classic, feel free to get creative. Chocolate ganache, caramel sauce, or even a simple dusting of powdered sugar can all be delicious alternatives.
- Storing Leftovers: Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to a month — just thaw in the fridge before serving.
Why This Recipe Rocks
This Vegan New York Cheesecake hits all the right notes: it’s creamy, tangy, and dense, just like the traditional version. The use of vegan cream cheese ensures the cheesecake has the right texture, while the coconut milk adds richness without overpowering the flavor. The baked crust provides a solid foundation, contrasting beautifully with the smooth filling and the vibrant berry topping.
What sets this recipe apart is its simplicity and the use of readily available ingredients. You don’t need any complicated substitutes, just high-quality, vegan-friendly products that you can find at most grocery stores. This recipe also avoids common pitfalls like using too much cornstarch or relying on tofu, which can sometimes lead to a grainy texture or a flavor that’s not quite right for cheesecake.
Conclusion
Making a Vegan New York Cheesecake might seem like a daunting task, but with the right ingredients and a little patience, you can create a dessert that’s every bit as satisfying as its dairy counterpart.
Whether you’re vegan or simply looking to reduce your dairy intake, this recipe is a must-try. The combination of a crunchy crust, creamy filling, and fresh berry topping is nothing short of perfection.
So, go ahead, gather your ingredients, and treat yourself to a slice (or two) of this decadent vegan dessert. You won’t regret it!
