New York-style cheesecake is known for its rich, dense, and slightly tangy flavor, much like the city itself. Traditionally, it’s made with a heavy dose of cream cheese, giving it that signature creamy texture. But what if you could enjoy that same decadent taste without any dairy?
This vegan cheesecake recipe is inspired by our Bubbe’s famous cheesecake, which she made for holidays and special occasions. Hers was always velvety smooth, with the perfect balance of sweetness and tang. We’ve recreated that nostalgic dessert with a plant-based twist that even non-vegans will love.
Featuring a buttery graham cracker crust and a luscious dairy-free filling, this cheesecake is incredibly easy to make. You don’t need a blender or nuts—just a few simple ingredients. Whether you’re serving it for a celebration or a casual treat, this vegan cheesecake will impress everyone at the table!
Why You’ll Love This Recipe
This vegan cheesecake is easy to make, requiring no fancy equipment or hard-to-find ingredients. The process is straightforward, and even beginner bakers can achieve a smooth, creamy texture with minimal effort. With just a bowl and whisk, you can create a decadent dessert without stress.
Despite being dairy-free, this cheesecake delivers an indulgent, rich flavor with the perfect balance of sweetness and tang. The buttery crust complements the velvety filling, making every bite irresistible. Whether you follow a plant-based diet or not, this cheesecake is guaranteed to impress.
Ingredients Overview
- Graham Crackers – Forms the classic buttery crust. Make sure to use a vegan brand like Nabisco.
- Vegan Cream Cheese – Provides a thick, creamy texture. Tofutti and Trader Joe’s brands work well.
- Coconut Cream – Adds richness and fluffiness to the filling.
- Granulated Sugar – Opt for organic or vegan-labeled sugar to ensure it’s completely plant-based.
- Coconut Oil – Helps bind the filling and enhances the creaminess.
- Cornstarch – Works as a thickening agent. Arrowroot powder can be substituted if needed.
- Lemon Juice – Adds a subtle tang that mimics the traditional cheesecake flavor.
How to Make the Recipe
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F. Lightly grease a 9 or 10-inch springform pan with vegan butter or oil. Line the bottom with parchment paper for easy removal.
Step 2: Make the Crust
In a medium bowl, mix graham cracker crumbs, melted vegan butter, sugar, cinnamon, and salt. Press the mixture firmly into the bottom of the pan, forming a slight edge up the sides. For an even crust, use the bottom of a cup to press it down.
Step 3: Prepare the Filling
In a large bowl, beat the softened vegan cream cheese until smooth. Add coconut cream and sugar, then continue mixing until well combined. Incorporate cornstarch, melted coconut oil, lemon juice, and vanilla extract, and blend until creamy.
Step 4: Bake the Cheesecake
Pour the filling over the prepared crust. Tap the pan gently on the counter to remove air bubbles. Bake for 45-55 minutes, until the edges are lightly browned and the center is slightly jiggly.
Step 5: Cool and Refrigerate
Let the cheesecake cool on a rack for 20 minutes, then transfer it to the fridge. Chill for at least 5 hours or overnight for best results.
Step 6: Serve and Enjoy
Run a knife around the edge of the pan before removing the sides. Garnish with fresh berries, jam, or coconut whipped cream. Slice and serve!
Tips for the Best Recipe
- Room Temperature Ingredients – Softened cream cheese ensures a smoother filling.
- Tap Out Air Bubbles – Lightly tap the pan before baking to prevent cracks.
- Chill Overnight – This helps the cheesecake firm up and enhances the flavors.
- Clean Slices – Run a knife under warm water between each cut for perfect slices.
Variations to Try
- Chocolate Swirl Cheesecake – Mix in melted dairy-free chocolate before baking.
- Berry Cheesecake – Stir fresh or frozen berries into the filling for extra flavor.
- Lemon Cheesecake – Add lemon zest and more juice for a tangy twist.
- Pumpkin Spice Cheesecake – Mix in pumpkin puree and cinnamon for a fall treat.
Frequently Asked Questions (FAQs)
1. Can I use a different crust?
Yes! Try an Oreo crust or almond-based crust for variety.
2. Can I make this cheesecake gluten-free?
Use gluten-free graham crackers for a GF-friendly dessert.
3. How do I prevent cracks in my cheesecake?
Avoid overmixing, tap out air bubbles, and chill properly.
4. What’s the best way to slice cheesecake?
Use a warm, sharp knife and wipe it clean between cuts.
5. Can I freeze vegan cheesecake?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
How to Store and Reheat
- Refrigerator: Store covered in plastic wrap or an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: No need to reheat—just let it sit at room temperature for 10 minutes before serving.
Conclusion
This vegan cheesecake is the perfect plant-based twist on a beloved classic. With its buttery crust and rich, creamy filling, it delivers all the flavor and texture of traditional cheesecake—without the dairy! Whether you’re serving it for a celebration or as a sweet treat, it’s sure to be a crowd-pleaser.
Try this recipe for your next dessert craving and let us know how it turns out! Don’t forget to follow Ava Foodie on Pinterest for more delicious vegan recipes.
