Let’s be honest, most vegan cheesecakes are a letdown. They can be gritty, too soft, or have a weird aftertaste from coconut or cashews. It’s hard to get that rich, dense, and tangy flavor of a real New York cheesecake.
I’ve been there, serving disappointing desserts that just don’t hit the spot. But after years of testing in my own kitchen, I finally cracked the code.
This recipe is different. It’s the one that will fool your friends and family. They won’t believe it’s dairy-free because it’s so creamy and delicious.
What You’ll Need
Getting your ingredients ready is the first step to success. Make sure everything is measured out before you start mixing. This simple habit prevents mistakes.
| For the Crust | Amount |
|---|---|
| Vegan graham crackers | 1 ½ cups, crushed |
| Vegan butter | 6 tablespoons, melted |
| Granulated sugar | 3 tablespoons |
| For the Filling | Amount |
|---|---|
| Vegan cream cheese | 24 ounces (3 blocks) |
| Granulated sugar | 1 cup |
| Cornstarch | 3 tablespoons |
| Full-fat coconut cream | ½ cup, chilled |
| Lemon juice | 2 tablespoons |
| Vanilla extract | 2 teaspoons |
Tools For the Job
You don’t need a lot of fancy equipment for this recipe. Here are the basics that will make the process smooth and easy.
- 9-inch springform pan
- Food processor or a rolling pin and a bag
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Spatula
How to Make The Best Vegan Cheesecake
Follow these steps closely for a perfect result. The key is to take your time and not rush the cooling process.
The Crust
Step 1: Preheat your oven to 350°F (175°C). Lightly grease your springform pan.
Step 2: Crush the graham crackers into fine crumbs using a food processor. You can also put them in a zip-top bag and use a rolling pin.
Step 3: In a bowl, mix the crumbs, sugar, and melted vegan butter until it feels like wet sand.
Step 4: Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool completely.
The Filling
Step 1: In a large bowl, beat the room temperature vegan cream cheese with an electric mixer until it’s smooth and creamy.
Step 2: Add the sugar and cornstarch and mix on low speed until just combined. Scrape down the sides of the bowl.
Step 3: Gently stir in the coconut cream, lemon juice, and vanilla extract. Be careful not to overmix the batter.
Step 4: Pour the filling over your cooled crust and spread it evenly with a spatula.
Baking and Cooling
Step 1: Bake for 55 to 65 minutes. The center should still have a slight wobble to it.
Step 2: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
Step 3: Remove the cheesecake from the oven and let it cool on a wire rack until it reaches room temperature.
Step 4: Cover the cheesecake with plastic wrap and chill it in the refrigerator for at least 6 hours, but overnight is best.
Pro Tips
After making hundreds of cheesecakes, I’ve learned a few things. These little details make a huge difference.
- Room Temperature is Key: Make sure your vegan cream cheese is at room temperature. Cold cream cheese leads to a lumpy filling.
- Don’t Overmix: When you add the other ingredients to the cream cheese, mix on low speed. Too much air will make your cheesecake crack.
- The Slow Cool-Down: The gradual cooling process is the secret to a crack-free top. Don’t skip letting it cool in the oven and then on the counter.
Substitutions and Variations
Feel free to play around with the recipe. Here are a few ideas that work well.
| Item | Substitution Idea | Note |
|---|---|---|
| Graham Crackers | Use vegan shortbread or Biscoff cookies. | Adjust sugar if the cookies are very sweet. |
| Granulated Sugar | You can use coconut sugar for a different flavor. | This will make the filling a darker color. |
| Lemon Juice | A splash of apple cider vinegar can also add tang. | Use a little less, as it’s stronger. |
Make-Ahead Tips
You can easily prepare this dessert ahead of time. It’s actually better when it has a full day to set in the fridge.
The crust can be made and pressed into the pan a day ahead. Just cover it and keep it in the refrigerator. The entire cheesecake can be made up to 3 days before you plan to serve it.
Leftovers and Storage
If you have any cheesecake left, store it properly to keep it fresh. Tightly cover the cheesecake with plastic wrap or store it in an airtight container.
It will stay good in the refrigerator for up to 5 days. You can also freeze individual slices for later. Just wrap them in plastic wrap and then foil.
Nutrition and Pairings
This is a dessert, so it’s a treat. The nutritional information is an estimate and can change based on the brands you use.
This rich cheesecake pairs wonderfully with fresh fruit like berries or a simple fruit coulis. A cup of coffee or tea also cuts through the richness nicely.
| Nutrition Facts (per slice) | Approximate Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 30g |
| Carbohydrates | 40g |
| Sugar | 28g |
| Protein | 5g |
Frequently Asked Questions
Q1. Why did my vegan cheesecake crack?
Ans: This usually happens for two reasons: it was overmixed, or it cooled down too quickly. Be gentle with the batter and follow the slow cooling steps.
Q2. Can I make this gluten-free?
Ans: Yes, easily. Just use your favorite gluten-free cookies for the crust. The filling is naturally gluten-free.
Q3. My filling seems a little thin. Is that okay?
Ans: The filling will be pourable, not super thick. It will firm up perfectly as it bakes and chills.
Wrapping Up
You now have the secret to an amazing vegan New York cheesecake. This recipe proves that you don’t need dairy to make a truly great dessert. Give it a try and see for yourself.
I’d love to hear how it turns out for you. Leave a comment below with your experience or any questions you have
