This Easy Baked Vegan New York Cheesecake is a delicious, plant-based twist on the classic cheesecake, offering a rich, creamy texture and tangy flavor without any dairy or eggs. The beauty of this recipe lies in its simplicity, making it a perfect dessert for both seasoned bakers and beginners. The key to achieving that velvety smooth texture is the cashew-based filling, which, when blended with coconut cream and a touch of lemon juice, mimics the traditional cheesecake filling almost perfectly. Whether you’re vegan, lactose intolerant, or just looking to try something new, this cheesecake is sure to impress with its authentic taste and satisfying creaminess.
The crust of this vegan cheesecake is made from crushed graham crackers (or graham cracker crumbs), coconut oil, and a bit of maple syrup to bind everything together. This simple, no-bake crust is easy to prepare, and the coconut oil adds a subtle richness while keeping the crust firm and slightly crumbly. After pressing the crust into a springform pan, it’s baked just long enough to develop a golden color and a toasty flavor that complements the smooth, tangy filling. It’s a comforting, traditional base that enhances the overall experience of the cheesecake while keeping things plant-based.
For the filling, soaking raw cashews in water before blending them is a crucial step, as it softens them and makes them easier to blend into a silky-smooth texture. The coconut cream adds that necessary richness, while lemon juice gives the filling its signature tang, similar to what you’d find in a traditional New York cheesecake. A little cornstarch (or arrowroot powder) is added to the filling to help it set in the oven, creating a firm but creamy texture once it’s chilled. Maple syrup provides just the right amount of sweetness, and vanilla extract rounds out the flavor. The result is a decadently creamy cheesecake filling with a slight tang, balanced by the mild sweetness from the syrup.
What sets this vegan New York cheesecake apart from other desserts is its versatility. Not only is it a fantastic option for vegan gatherings, but it’s also a great choice for anyone who enjoys cheesecake, regardless of dietary preferences. You can dress it up with a variety of toppings, such as fresh berries, fruit compote, or a drizzle of vegan chocolate sauce, making it perfect for any occasion—be it a holiday celebration, a birthday, or a casual get-together with friends. Moreover, this cheesecake can be made ahead of time, as it requires several hours to chill and set in the fridge, making it an easy and stress-free dessert option for busy schedules.
Easy Baked Vegan New York Cheesecake
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs (use vegan-friendly graham crackers)
- 1/4 cup coconut oil (melted) or vegan butter
- 2 tbsp maple syrup or agave syrup
- Pinch of salt
For the filling:
- 2 cups raw cashews (soaked in hot water for 1–2 hours, or overnight if you prefer)
- 1 cup coconut cream (or full-fat coconut milk, use the thick part)
- 1/2 cup lemon juice (freshly squeezed)
- 1/2 cup maple syrup or agave syrup
- 1/4 cup cornstarch or arrowroot powder (for thickening)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted coconut oil (or vegan butter), maple syrup, and a pinch of salt. Stir until the mixture is evenly combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan (you can also use a regular round cake pan).
- Bake the crust in the preheated oven for 8–10 minutes, until slightly golden. Remove and let cool while you prepare the filling.
- Prepare the filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the soaked cashews, coconut cream, lemon juice, maple syrup, cornstarch, vanilla extract, and salt. Blend until completely smooth. You may need to scrape down the sides and blend again to get a creamy consistency. Taste and adjust sweetness or acidity if needed.
- Pour the cashew mixture onto the cooled crust and smooth the top with a spatula.
- Bake the cheesecake:
- Bake the cheesecake in the preheated oven at 350°F (175°C) for 40–50 minutes. The edges should be set, but the center may still have a slight jiggle (it will firm up as it cools).
- Turn off the oven and let the cheesecake cool inside for about 1 hour. Then remove it from the oven and allow it to cool to room temperature before transferring it to the fridge.
- Chill:
- Refrigerate the cheesecake for at least 4 hours (overnight is ideal) to allow it to fully set.
- Serve:
- Once chilled and set, carefully remove the cheesecake from the springform pan.
- Slice and serve as is, or top with fresh fruit, fruit compote, or a drizzle of vegan caramel or chocolate sauce.
Tips:
- For a richer flavor, you can add a tablespoon of coconut oil to the filling for extra creaminess.
- If you don’t have a springform pan, you can use a regular round cake pan or a tart pan with removable sides.
- You can also experiment by adding flavors like cinnamon or almond extract to the filling for a twist.
This cheesecake is a great make-ahead dessert for any occasion and has the perfect balance of creamy texture and tangy sweetness!
