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Best Vegan Cheesecake Recipe

Easy Vegan Baked New York Cheesecake

How to make a baked vegan cheesecake
4.99 from 50 votes
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Course: Baking
Cuisine: American
Diet: Vegan
Keyword: Vegan Classics
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling/Setting up: 4 hours
Servings: 8 people
Calories: 352kcal
Author: Freya


  • 1 8" Loose Bottomed Tin



  • 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 teaspoon Vanilla Extract


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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Calories: 352kcal | Carbohydrates: 47g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 218mg | Potassium: 155mg | Fiber: 1g | Sugar: 31g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 1mg