This New York cheesecake recipe is a vegan, gluten-free take on the classic, rich dessert. Read on for clear tips and techniques to make a perfect cheesecake every time.
Recipe originally published July 26, 2011
TABLE OF CONTENTS – Jump to any section:
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- Classic New York Cheesecake
- Tips for the best cheesecake
- How to make vegan New York cheesecake
- Best cheesecake crust
- New York vs Original – what is the difference?
- Different types of cheesecake
- Mini cheesecake variation
- How to store cheesecake
- Can cheesecake be frozen?
- More Vegan Cheesecake Recipes
- Vegan New York Cheesecake Recipe
Vegan Cheesecake
Cheesecake has long been one of my favorite desserts. Alongside brownies and truffles, it’s one of the recipes I return to most often. A vegan cheesecake can be every bit as impressive as the traditional version — rich, creamy, and satisfying.
While I sometimes experiment with flavors, I usually prefer a straightforward New York–style cheesecake: dense, tangy, and classic.
Tips for making the best cheesecake
Follow this concise cheesecake cheat sheet for the best results. The most important tip is the first one:
- Make ahead: chill the cheesecake for 24 hours before slicing and serving. This resting time dramatically improves texture and flavor.
- Room temperature ingredients: allow vegan cream cheese (and yogurt if chilled) to come to room temperature so the batter blends smoothly.
- Mixing: beat at medium speed until the filling is completely smooth with no lumps. Overmixing can incorporate too much air; use moderate speed.
- Water bath: place the foil-wrapped springform pan inside a larger pan with a shallow layer of hot water while baking to reduce cracking and dryness.
- Don’t open the oven: avoid opening the oven until baking is nearly complete. Use the oven light to check progress.
- Doneness: the edges should be set and the center should still have a slight custard-like wobble — it will firm up as it cools.
- Rest in the oven: after baking, turn off the oven, crack the door, and let the cheesecake sit inside for about 60 minutes to prevent sudden temperature changes that cause cracks.
- Cool completely: transfer to a cooling rack and let the cheesecake cool fully before covering and refrigerating.
How To Make Vegan New York Cheesecake:
Best Cheesecake Crust
Classic New York cheesecakes often use a sponge cake or pastry base, but I prefer a cookie crust for flavor and texture. Traditional graham cracker crust is common, while gingersnap or shortbread cookies add distinct, delicious notes.
A basic crust is simply cookie crumbs mixed with melted vegan butter, pressed into a springform pan. Use any crunchy cookie you enjoy — graham crackers, gingersnaps, shortbread, Oreos, sugar cookies, digestive biscuits, or lemon cookies all work well.
Press the crumb mixture firmly into the bottom (and optionally up the sides) of the pan for a sturdy base that complements the dense filling.
Original Cheesecake vs. New York Style
What makes a cheesecake “New York” style? The distinction often comes down to the filling: New York cheesecake contains a higher proportion of cream cheese (and sometimes egg yolks and sour cream) which yields a firmer, denser cake. Traditional cheesecakes that use more heavy cream or sour cream result in a silkier, lighter texture.
In short, New York style is typically denser and richer due to the greater cream cheese ratio — a hallmark I love.
Different Types of Cheesecake
Cheesecake comes in many forms, and most can be adapted to vegan diets using plant-based alternatives:
- New York cheesecake: dense and rich, traditionally made with cream cheese, eggs, and sometimes extra yolks and sour cream for structure and tang.
- Traditional cheesecake: lighter and silkier, often with more cream or sour cream.
- Farmer’s cheesecake: made from farmer’s cheese or cottage cheese, blended smooth for a slightly different texture.
- No-bake cheesecake: typically uses cream cheese and whipped cream (or a vegan alternative) and sets in the refrigerator rather than baking.
- Japanese cheesecake: a light, airy sponge with cream cheese folded into whipped egg whites for a cloud-like texture (can be adapted with egg replacers).
- Raw cheesecake: usually vegan and no-bake, using soaked cashews or similar nuts blended into a creamy filling with a date-and-nut crust.
Mini Cheesecake Variation
Mini cheesecakes are ideal for parties and easy portioning. Press the cookie crumb mixture into the bottoms of a non-stick muffin tin, pour in the filling, and bake at 350 °F for about 18–20 minutes or until set. Chill before serving.
How To Store Cheesecake
Store cheesecake loosely covered with aluminum foil in the refrigerator for up to one week. If you don’t plan to finish the whole cake at once, consider topping individual slices with fruit when serving rather than covering the whole cake.
Can You Freeze Cheesecake?
Yes. Wrap the cheesecake or individual slices tightly in plastic wrap and then foil, and store in the freezer. Thaw in the refrigerator before serving for best texture.
More Vegan Cheesecake Recipes
- Brownie Bottom Cheesecake
- Raspberry Lemon Cheesecake Cookies
- Pumpkin Cheesecake Spread
- Luxardo Cheesecake Stuffed Waffles
- Triple Layer Raw Berry Cheesecake
Vegan New York Cheesecake
Vegan New York Cheesecake
A delicious vegan and gluten-free version of the classic New York cheesecake.
15 minutes
1 hour
1 hour
2 hours 15 minutes
Ingredients
- 4 tablespoons vegan butter, melted
- 1 ½ cups cookie crumbs – graham, shortbread, or gingersnap
- ¾ cup vegan granulated or coconut sugar
- ½ cup dairy-free yogurt
- ¼ cup cornstarch
- juice of ½ fresh lemon (about 1 tablespoon)
- 32 ounces (four 8-ounce packages) vegan cream cheese, softened to room temperature
Instructions
- Preheat oven to 350 °F. Wrap a springform pan in foil to prevent water from seeping in during the water bath.
- Pulse cookies in a food processor until fine crumbs form.
- Mix melted butter with the cookie crumbs, then press the mixture into the bottom (and up the sides if desired) of the prepared springform pan. Set aside.
- In a large mixing bowl, combine sugar, dairy-free yogurt, cornstarch, and lemon juice. Use a hand mixer, food processor, or blender to blend until smooth.
- Add the softened vegan cream cheese and continue mixing until completely smooth and lump-free.
- Pour the filling over the prepared cookie crust. Place the springform pan in a shallow baking dish and add hot water to reach about halfway up the sides of the pan.
- Bake at 350 °F for 45–55 minutes, or until the edges are set and the center has a slight custard-like wobble.
- Turn off the oven, crack the door open, and leave the cheesecake inside for another hour to cool gently.
- Remove the cheesecake from the oven and cool completely on a rack. Once at room temperature, cover and refrigerate for at least 6 hours, preferably overnight.
- When fully chilled and set, carefully remove the cheesecake from the springform pan and slice to serve.
Notes
Pan Size
This recipe was photographed using a 7-inch springform pan for a tall cheesecake. You can also use a 9-inch pan for a shallower, more typical cake.
Storage
Cover loosely with foil and refrigerate up to one week. For convenience, freeze individual slices wrapped tightly for longer storage.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 326
Total Fat: 19g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 79mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Protein: 3g
Nutrition calculations may vary and are provided for informational purposes only.
about Kristina:
Kristina is spabettie. She discovered cooking early in life and launched spabettie in 2010 to share approachable vegan recipes. Her culinary training helps her create vibrant plant-based dishes.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.