Baked Vegan Cheesecake (New York-Style)
This baked vegan cheesecake hits the classic rich taste of New York cheesecake while being completely eggless and dairy-free. While it requires many steps, the result is well worth the effort.
This vegan baked cheesecake has a dense, rich and creamy texture with hints of vanilla and lemon. It contains no tofu and no cashews.
The crust is made from homemade vegan graham crackers for a sweet and crunchy base.
The recipe has been adapted from Smitten Kitchen and America’s Test Kitchen New York cheesecake recipes to ensure a consistent and decadent result.
Ingredient Notes
- Vegan graham crackers – storebought or homemade will work in this recipe.
- Vegan butter – I used Earth Balance Buttery Sticks.
- Granulated Sugar
- Vegan cream cheese – I used Violife but you could also try Tofutti or any other dairy-free brands with a firm consistency.
- All-purpose flour
- Lemon zest and juice – lemon enhances the flavor and adds the signature tang of a New York-style cheesecake
- Cornstarch – this will be used in place of eggs to thicken and stabilize the batter.
- Vanilla Extract
Step-by-Step Instructions
Make the crust:
1. Use vegan butter to grease a 7-inch by 3-inch springform pan or loose-bottom cheesecake pan.
2. Break the graham crackers into pieces that will fit into a food processor, and pulse until they reach a crumbly consistency.
3. Add the sugar and vegan butter, pulse to combine. Press the mixture into the pan using your hands or a glass cup. Be sure to press up the sides to about 1 inch below the top rim of the pan.
4. Chill the crust in the freezer while making the filling.
Make the filling:
1. Set two oven racks to the upper-middle and lower-middle positions. Ensure that the cheesecake pan can fit on either shelf and then preheat the oven to 200°F / 95°C.
2. Beat the vegan cream cheese, sugar, flour, and lemon zest in a large bowl with a stand mixer or hand mixer. Scrap the sides of the bowl in between mixing to ensure a smooth batter.
3. Add the vanilla and lemon juice and mix, then slowly mix in the cornstarch.
4. Remove the crust from the freezer, and pour in the filling. Gently tap the pan on the counter to remove any bubbles. Place the pan on a baking sheet to catch any spills while baking.
5. Place the tray on the lower-middle rack. Bake until the centre registers 165°F / 75°C on an instant-read thermometer, about 3 to 3 ½ hours.
6. Remove the cheesecake and increase the oven temperature to 500°F / 260°C. Once preheated, place the cheesecake back in the oven, but this time on the upper-middle rack. Bake until the top is browned, about 8 to 12 minutes.
7. Turn off the oven, and leave the cheesecake to cool for 4 to 5 hours. You may also cool at room temperature, but keep in mind the oven will be extremely hot.
8. Cover the cheesecake with plastic wrap or foil and refrigerate for 6 hours, or until it has fully set up.
9. To unmold the cheesecake pan, run a butter knife or offset spatula along the sides and push through the loosened bottom. If using a springform pan, release the latch. Run the knife under the crust to remove it from the bottom of the pan.
10. Serve the cake as is, or top with a fruit filling such as cherries or strawberries.
Notes & Substitutions
- In place of the graham crackers, try substituting vegan vanilla wafers or Biscoff cookies for different flavor profiles.
- Some cheesecake filling may spill over the top of the pan while baking at a higher temperature. This is normal to get a tall cake, and upon cooling, it will cave in slightly.
- Try different fruit toppings! Canned pie fillings work in a pinch or use fresh fruit mixed with a bit of sugar for a sweet-tart topping.
Key Tips
- With vegan cream cheese, it isn’t necessary to soften to room temperature, as the texture is already softer than standard cream cheese.
- Take note of your cheesecake pan’s material; some pans have a temperature limit (such as Teflon), in which case you will need to reduce the oven temperature to match when baking at the higher temperature.
- When cutting the cheesecake, dip the knife in a cup of very hot water between slices and wipe with a paper towel to ensure a clean slice.
Storage Suggestion
This cheesecake can be stored in the refrigerator for up to two days in a covered container or slice and freeze tightly wrapped pieces for up to three months.
FAQs
What makes it a “New York-style cheesecake”?
New York-style cheesecakes are taller than other cheesecakes and denser and richer than different styles.
What causes cheesecakes to crack?
Cracks in the top of a New York-style cheesecake may be caused by overbeating the batter, so be sure to mix just until smooth, and don’t whip lots of air into the batter.
More Vegan Cake Recipes
Baked Vegan Cheesecake (No Tofu, New York-style)
Equipment
- Food Processor
- Stand mixer or mixing bowls
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Graham Cracker Crumb Crust:
- 8 oz (226 g) vegan graham crackers, homemade or store-bought
- 2 tbsp (28 g) vegan butter, melted (I used Earth Balance Buttery Sticks)
- 1 tbsp (13 g) granulated sugar
Filling:
- 32 oz (907 g) vegan cream cheese, room temperature (I used 4 ½ packages of Violife)
- 1 ½ cup (300 g) granulated sugar
- 2 tbsp (16 g) all-purpose flour
- 2 teaspoon lemon zest, finely grated
- 1 tbsp (15 ml) lemon juice
- 4 tbsp (32 g) cornstarch
- 2 teaspoon (10 ml) vanilla extract
Instructions
Make the crust:
- Break up the graham crackers into smaller pieces and add them to a food processor. Pulse until crumbly.8 oz (226 g) vegan graham crackers
- Add the sugar and vegan butter. Pulse to combine.1 tbsp (13 g) granulated sugar ,2 tbsp (28 g) vegan butter
- Butter a 7-inch by 3-inch springform or loose bottom cheesecake pan. Using your hands, or a glass cup, press the crumbs into the bottom and up the sides of the pan. Stop 1-inch below the top rim.
- Rest the pan in the freezer.
Make the filling and bake the cheesecake:
- Set two oven racks on the upper-middle and lower-middle levels. Ensure the cheesecake pan can fit on both racks. Preheat the oven to 200°F / 95°C.
- In a large bowl, add the vegan cream cheese, sugar, flour, and zest. Beat together with a hand or stand mixer. Scrape the sides of the bowl to ensure it’s thoroughly mixed.32 oz (907 g) vegan cream cheese ,1 ½ cup (300 g) granulated sugar ,2 tbsp (16 g) all-purpose flour ,2 teaspoon lemon zest
- Add the vanilla and lemon juice. Gradually mix in the cornstarch.1 tbsp (15 ml) lemon juice ,2 teaspoon (10 ml) vanilla extract ,4 tbsp (32 g) cornstarch
- Add the filling to the cheesecake pan and gently tap to remove any bubbles. Place the pan on a baking tray to catch any spills.
- Place the tray on the lower-middle rack. Bake until the centre registers 165°F / 75°C on a thermometer – about 3 to 3 ½ hours.
- Remove the tray with the cheesecake and increase the oven temperature to 500°F / 260°C.
- Once preheated, place the tray on the upper-middle rack and bake until the top is browned – about 8 to 12 mins.
- Turn off the oven and leave the cake inside to cool for 4 to 5 hours. You may also cool it at room temperature, but be aware that the oven will be scorching hot.
- Cover the cheesecake with cling film or foil and refrigerate for 6 hours or until it’s fully set.
- To unmold, run a butter knife or offset spatula along the edges. Release the latch if it’s a springform pan and push through the loosened bottom. Run the knife under the crust to release it from the bottom of the pan.
- Serve the cake as is or with a fruit filling.
Notes
- You may also try 4 packages of Tofutti cream cheese if tofu is an option.
- You may also use vegan vanilla wafers or Biscoff cookies instead of graham crackers.
- Some cheesecake filling may spill over while baking at a higher temperature since it’s filled to the top. That’s necessary to get a tall cake since, upon cooling, it will cave in slightly.
- Take note of your cheesecake pan’s material; some pans have a temperature limit (such as Teflon), in which case you will need to reduce the oven temperature to match when baking at a higher temperature.
- Store in the refrigerator for up to two days in a covered container, or slice and freeze tightly wrapped pieces for up to three months.
- The recipe has been adapted from Smitten Kitchen and America’s Test Kitchen.