Vegan Classic New York Cheesecake
Indulge in the creamy decadence of a Vegan Classic New York Cheesecake, a plant-based twist on a timeless dessert. This recipe features a buttery vegan graham cracker crust paired with a silky filling made from soaked cashews, coconut cream, and vegan cream cheese, delivering an ultra-smooth texture and authentic cheesecake flavor. Enhanced with vibrant notes of fresh lemon juice, zest, and a hint of vanilla, this dairy-free delight is naturally sweetened with maple syrup for a wholesome touch. Perfectly baked to achieve the signature crack-free finish, it’s then chilled to perfection for that classic, firm yet creamy bite. Ideal for vegans and anyone seeking a dairy-free dessert, this showstopping cheesecake is sure to impress at any gathering. Pair it with fresh berries or a drizzle of fruit compote for a finishing flourish!
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Recipe Information
Ingredients
- 200 g vegan graham crackers
- 75 g coconut oil, melted
- 300 g raw cashews, soaked overnight and drained
- 150 g coconut cream
- 300 g vegan cream cheese
- 60 ml lemon juice
- 1 tsp lemon zest
- 120 ml maple syrup
- 2 tsp vanilla extract
- 2 tbsp cornstarch
- 1 pinch pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, grind the vegan graham crackers into fine crumbs.
Add melted coconut oil to the crumbs and pulse until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Bake the crust for 10 minutes, then remove from the oven and allow to cool.
In a blender, combine soaked cashews, coconut cream, vegan cream cheese, lemon juice, lemon zest, maple syrup, vanilla extract, cornstarch, and a pinch of salt.
Blend on high until the mixture is completely smooth and creamy.
Pour the filling over the prepared crust in the springform pan.
Smooth out the top with a spatula to ensure an even layer.
Bake in the preheated oven for approximately 50 minutes until the edges start to look set but the center is still slightly wobbly.
Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
Before serving, remove the cheesecake from the springform pan and slice. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 31.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
