Hello everybody!
Today’s recipe is a classic made vegan: you don’t need any animal ingredients to create a rich, creamy New York–style cheesecake. The result is so convincing that even non-vegans will love it.
Taste and Occasion
On this site you’ll find many cheesecake variations, from muffins to lighter versions. This recipe stays close to the traditional New York cheesecake: a crisp, buttery cookie crust and a dense, luscious filling — but made entirely plant-based and without tofu, cashews, or other special ingredients.
This cheesecake is not airy and light, and that’s intentional: a classic NY cheesecake is compact and indulgent. Some people say you can only have a tiny slice, but in my experience the vegan version is so tempting you’ll want more than one slice. Preparation is straightforward and uses common vegan pantry staples.
Ingredients
This vegan New York cheesecake uses simple, widely available substitutes. For the base you need vegan cookies and a plant-based fat such as margarine, vegan butter or coconut oil. For the filling use a vegan skyr or a similar plant-based cream cheese/curd alternative — these are now sold in most supermarkets.
Whole wheat or graham-style vegan cookies work especially well for the crust because of their flavor and texture, but any vegan biscuits will do. This is a dessert meant for enjoyment rather than a health claim: it’s rich and satisfying. It’s perfect when you want to please a mixed crowd — vegans and non-vegans alike will appreciate it.
How to make the Vegan New York Cheesecake
Start by finely grinding or crumbling the cookies and combining them with the melted margarine (or chosen fat). Prepare an 8–9.5 in (20–22 cm) springform pan by lining the bottom with baking paper, greasing the sides, and wrapping the entire outside of the pan in aluminum foil to protect it from water during baking.
Preheat the oven to 340°F (170°C). Press the cookie mixture evenly into the bottom of the pan to form the crust. For the filling, whisk the vanilla pudding powder (or cornstarch) with the sugar, then blend this mixture into the vegan skyr until smooth. Add the melted margarine (measured for the filling), vanilla paste, salt and optional lemon juice and mix until evenly combined. Pour the filling onto the prepared crust and smooth the surface.
Place the wrapped springform pan into a deep baking tray or roasting pan and pour in hot water until it reaches about two-thirds of the height of the springform pan. Bake in the preheated oven for about 50 minutes. After 40 minutes, cover the cheesecake loosely with foil if the top is browning too quickly. The center may still wobble slightly; it will firm up as it cools.
When the baking time is complete, turn the oven off and leave the door ajar (a wooden spoon works well to keep it open) so the cheesecake cools slowly for about 30 minutes. Carefully lift the springform pan out of the water bath, remove the foil, and refrigerate the cheesecake for several hours — preferably overnight — before slicing.
Top Tip
Custard powder or cornstarch provides the filling with stability, but long cooling is equally important. Baking the cheesecake in a water bath helps prevent cracks and yields a smoother texture — this is recommended for both vegan and traditional cheesecakes.
Recipe Card
Vegan New York Cheesecake
Equipment
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1 small springform pan (8-9.5 in/ 20-22 cm)
Ingredients
For the cookie base
- 150 grams vegan wholemeal cookies
- 75 grams margarine (melted)
For the cream
- 600 grams vegan vanilla skyr
- 1 ½ small bag vanilla pudding powder (or 60g cornstarch)
- 90 grams sugar
- 100 grams margarine, melted
- ½ teaspoon vanilla paste
- 2 pinches salt
- 1 teaspoon lemon juice (optional)
Instructions
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Grind or crumble the cookies finely and mix with the melted margarine. Line and grease the springform pan and wrap the outside with aluminum foil.
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Preheat oven to 340°F (170°C). Press the cookie crumbs into the bottom of the pan. Combine sugar and vanilla pudding powder (or cornstarch) and mix into the vegan skyr until smooth. Stir in the melted margarine, vanilla paste, salt and optional lemon juice. Pour the filling onto the crust and level the surface.
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Place the wrapped pan in a deep baking tray and add hot water until it reaches about two-thirds up the side of the springform. Bake for about 50 minutes.
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If the top browns too quickly, cover loosely after 40 minutes. When done, turn off the oven and leave the door ajar for 30 minutes to cool slowly.
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Remove the pan from the water bath carefully and refrigerate for several hours or preferably overnight before slicing.
Notes
- You can substitute margarine with vegan butter or coconut oil (use a little less coconut oil due to its liquid nature).
- Vanilla vegan skyr is best for flavor. If you choose an unsweetened alternative, increase the sugar to about 130g to taste.
- Baking without a water bath is possible but increases the risk of cracks in the surface.
- For a fruit topping, cook frozen or fresh berries with a little sugar, puree, and spread over the cheesecake just before serving.
Ingredient substitutions
Variations
A fruity topping masks any small surface cracks and adds brightness. In summer, fresh blueberries or raspberries are excellent. That said, the cake is delicious on its own — pure and simple. For another crowd-pleasing vegan option, try a pluck cake made without animal ingredients.