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a slice of baked vegan cheesecake on a plate with strawberry sauce

New York Style Baked Vegan Cheesecake

★★★★★

5 from 2 reviews
  • Author: Verna
  • Total Time: 1 hour 25 minutes
  • Yield: 8 to 12 Servings
  • Diet: Vegan

Description

This Baked Vegan Cheesecake is made without nuts and tastes just like a classic New York Style cheesecake! It’s decadent, rich, and surprisingly easy to make. Dairy free and egg free.

Ingredients

Crust:

  • 1 and 1/2 cups graham wafer crumbs* or any vegan cookie crumbs

  • 1/4 cup vegan butter, melted

  • 2 tablespoons white sugar

  • Pinch of salt and cinnamon, 1/8 to 1/4 teaspoon each or so

Filling:

  • 3 containers of vegan cream cheese (24 oz total) I recommend tofutti brand*

  • 3/4 cup plain dairy free yogurt, I use coconut yogurt

  • 3/4 cup plus 3 tablespoons of white sugar

  • 3 tablespoons cornstarch

  •  1 tablespoon fresh lemon juice

  • 1 tablespoon distilled white vinegar

  • 1 and 1/2 teaspoons vanilla extract

Fresh strawberry sauce (optional)

  • 1 lb fresh strawberries, washed and hulled

  • 4 to 6 tablespoons of sugar (to taste)

  • 1 to 3 teaspoons fresh lemon juice (optional)

  • Pinch of lemon zest (optional)

Instructions

  1. Crust: Mix the cookie crumbs, sugar, salt and cinnamon in a bowl. Stir in the melted butter until combined. Pour into the prepared pan, spread evenly and press down firmly. Bake for 10 minutes. Set aside to cool. 

  2. Filling: In a large bowl mix together all the filling ingredients with electric hand mixer until smooth. Do not overmix. 

  3. Assemble and bake: Pour the cheesecake filling on top of the cookie crust. Spread evenly. Tap the cake pan a couple of times. Bake for 70 minutes. Turn off the oven and let cheesecake sit with the oven door closed for 15 minutes. Will be light golden brown, and slightly wiggly but will firm up when cooled. Remove cake to a cooling rack and run a sharp knife around the cake. Cool until room temperature about 1- 2 hours. Let it set up in the fridge for at least 6 hours, preferably overnight.

  4. Strawberry sauce: blend everything in a blender until smooth. Just takes a minute. Keep in a sealed container in the fridge.

  5. Serve and enjoy: Slice and serve with fresh strawberry sauce and coconut whipped topping. Enjoy! Step by step photos, tips, and more in above post.

Notes

  • Daiya does not work: it is best suited for no bake cheesecakes. Have not tested with Trader joe's or any other vegan cream cheese brand
  • Cookie crumbs: You can use any vegan cookie crumbs in place of graham wafer crackers but for classic cheesecake flavor I recommend sticking to graham wafers. 
  • Make sure to use vegan Graham crackers for cheesecake base. Nabisco graham wafer crackers are vegan as are Kellogg's original grahams 
  • To store and freeze: Store covered in the fridge for up to 5 days. Wrap it well in aluminum foil and freeze for up to 3 months.
  • Prep Time: 15 Minutes
  • Cook Time: 70 Minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American, Canadian

Keywords: baked vegan cheesecake, vegan New York cheesecake, vegan cheesecake,

Find it online: https://thecheekychickpea.com/new-york-style-baked-vegan-cheesecake/