Go Back
+ servings

Easy Vegan Baked New York Cheesecake

Best Vegan Cheesecake Recipe
How to make a baked vegan cheesecake
Freya
4.97 from 51 votes
Prep 10 minutes
Cook Time 1 hour
Cooling/Setting up 4 hours

Equipment

  • 1 8" Loose Bottomed Tin

Ingredients

Crust

  • 150 g Ginger Biscuits - vegan
  • 150 g Digestive Biscuits - vegan
  • 50 g Butter - vegan

Vegan Cheesecake filling

  • 200 g Cream Cheese - vegan, at room temperature
  • 300 g Silken Tofu - drained
  • 1 cup granulated Sugar
  • 1 Juice and Zest Lemon
  • ¼ cup Cornstarch - (cornflour)
  • 2 tsp Vanilla Extract

Instructions

To make the crust

  • Crush the biscuits until you have fine crumbs. I use a food processor.
  • Gently melt the butter in a small microwaveable dish and add this to the biscuit crumbs.
  • Mix well until you have a cohesive mixture.
  • Press this into your tin, pressing up the sides too
  • Chill the crust whilst you make the filling.

To make the vegan Cheesecake filling

  • Preheat oven to 170c
  • In a large mixing bowl, blend all the cheesecake filling ingredients together until smooth.
  • Pour this into your chilled cheesecake crust, smoothing over
  • Bake for 50 minutes or until the top feels firm to the touch. It will still be jiggly.
  • Turn off oven and leave the door open, allowing the cheesecake to cool in the oven.
  • Once cold, refrigerate for at least four hours before serving.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Easy Vegan Baked New York Cheesecake
Amount per Serving
Calories
352
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
39
mg
13
%
Sodium
 
218
mg
9
%
Potassium
 
155
mg
4
%
Carbohydrates
 
47
g
16
%
Fiber
 
1
g
4
%
Sugar
 
31
g
34
%
Protein
 
5
g
10
%
Vitamin A
 
495
IU
10
%
Vitamin C
 
7
mg
8
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.