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
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.