Simple, classic vegan New York Style Cheesecake is prepared in a buttery graham cracker crust with a dense and delicious cheesecake filling. Easy-to-follow instructions and video allows you to bake this ultimate vegan cheesecake recipe from Namely Marly with a zesty-sweet classic topping made with blueberries.
I used to love cheesecake in my pre-vegan days, but I don’t miss it. Not at all! I just make my own, including this Vegan New York Style Cheesecake. I’ve also shared our scrumptious Vegan Oreo Cheesecake and even this Vegan Pumpkin Cheesecake with Caramel Sauce.
Baked Vegan Cheesecake
This cheesecake is baked in an oven as compared to my raw cheesecake which is frozen. To make this vegan New York style cheesecake, you begin by creating the graham cracker crust:
- Combine the graham cracker crumbs with coconut oil and use a food processor to pulse them together.
- Next, press the crust into the bottom of a springform pan (or a pie pan if you don’t have a springform pan).
- Set aside while you make the filling.
I know some recipes call for baking the crust, but because we’re using coconut oil, the crust holds very firmly. The next step is to make the filling. Here’s how we do that:
- Combine the filling ingredients in a food processor and pulse until smooth.
- Pour the vegan cheesecake filling over the crumb crust.
- Wrap the pan in aluminum foil and place that in a larger pan (to create a water bath)
- Place that larger pan in the oven and then pour water around the foil-wrapped cheesecake pan. (Watch the video below to see exact instructions)
- Bake the cheesecake for up to an hour until the cheesecake is done
- Turn the heat off and allow the cheesecake to sit in the oven as it cools.
The reason I bake my vegan cheesecake in a water batch is that it prevents the top of the cheesecake from cracking. All it means is baking the cheesecake in a larger pan with water around it so that the cheesecake doesn’t crack in the middle. It’s a super easy trick — watch our video below to see how I do it.
Vegan New York Style Cheesecake
Creamy. Sweet. Blueberry Topping. Need I say more?
To me, this Vegan New York Style Cheesecake represents everything that you think veganism is not.
What I’m trying to say is that it’s easy to think that vegans live a life of sacrifice. We don’t get to enjoy things like cheesecake, unless it’s devoid of anything we call delicious. Sounds like Eeyore could be our mascot!
But that’s not what veganism is about for me. I love eating healthy and enjoy salads almost every day. But when I indulge? I want it to be over-the-top scrumptious. That’s what this Vegan New York Style Cheesecake is all about!
We love this recipe so much and want you to make it, so we created this video to show you everything involved.
Vegan Cheesecake Cashew
Some vegan cheesecake recipes call for a lot of cashews. In my vegan New York style cheesecake, I use cashews too, just not too many. I like the flavor and the creaminess added by cashews. The good news? No need to pre-soak these cashews. Simply place them in the food processor and pulse.
You can see from the video above, this vegan cheesecake recipe is so easy to make. That blows another common myth about veganism out the door! Oftentimes I’ll hear people say that vegan recipes require too much time in the kitchen. Well, this Vegan New York Style Cheesecake recipe just takes a little bit of your time in the kitchen, and the rest is just the cheesecake baking.
Then you get to enjoy the aroma of that cheesecake baking and the delicious anticipation before you eat it!
We hope you love this recipe for Vegan New York Style Cheesecake with Blueberry Topping as much as we do! If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or SnapChat. We LOVE seeing your photos!
Take a bite out of this delicious and decadent Vegan New York Style Cheesecake. It's made with minimal ingredients, but tons of flavor!
- 1½ cups Graham Crackers 1 packet
- 2 tablespoons coconut oil
- ½ cup raw cashews
- 15 oz can full fat coconut milk* (read note below)
- 2 8 oz containers vegan cream cheese (I used Tofutti's)
- 1 cup sugar
- 2 tablespoons corn starch
- ¼ cup all-purpose flour
- 1 tablespoon vanilla
- ¼ cup cornstarch
- ½ cup granulated sugar
- ½ cup water
- 1 cup blueberries fresh or frozen
Place the graham crackers in a food processor and pulse until it resemble a coarse crumbly flour. Add the coconut oil and pulse for another second or two to combine.
Press the crumb crust into an 9" springform pan. Distribute evenly across the bottom and up a little on the sides of the pan. Set aside.
Place the raw cashews and the coconut milk in a food processor. Feel free to use the same one you used for the crust. Pulse the food processor for several seconds to break down the cashews. Open the lid and stir down any ingredients that might have risen to the top of the bowl. Now pulse for several seconds, up to a minute until smooth and creamy.
Add the vegan cream cheese and pulse again until smooth and creamy.
Next add the sugar, corn starch, flour, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
Turn your oven to 350F while you let the filling settle for a few minutes.
When the oven is ready, pour the cheesecake filling into the prepared crust.
Wrap the bottom of the pan in aluminum foil, being sure to cover the bottom half of the pan. Place this in a roasting pan and pour hot water around the bottom of the pan. This is a water bath and it will prevent the cheesecake from cracking in the middle.
Bake your cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for up to another hour (or until it's cooled). Remove from the oven and allow to cool before placing in the fridge. I recommend letting the cheesecake cool for at least four hours (or even a full day before slicing and serving.
Prepare the Blueberry Sauce by combining the cornstarch, sugar and water in a small saucepan. Stir to combine. Add the blueberries and bring to a boil. Reduce heat to medium-low and simmer for a minute or two until a thick sauce forms. Remove from heat.
Serve each slice with Blueberry Sauce.
* I used Coconut Cream from Trader Joe's because it's rich and mostly cream. Whatever kind of coconut milk you use, make sure it's a kind with a lot of fat. It helps if you refrigerate the can before making this recipe because the fat will solidify and you can easily drain the liquid. If there's a lot of liquid, you will want to drain the liquid, and use that liquid in a smoothie or some other recipe.
**Sometimes I soak cashews, but I found for this recipe it wasn’t necessary. I put them in the food processor and pulse with the other ingredients. We don’t have a fancy, hardcore food processor either. It does result in a “gritty” batter, but it bakes up just fine.
Here’s some other awesome vegan cheesecake recipes:
- Vegan Classic Cheesecake from the Food Network
- PB&J Swirl Vegan Cheesecake from Healthy Happy Life
- Vegan Cheesecake with Strawberry Sauce from Natural Girl in a Modern World
- Red White and Blueberry Vegan Cheesecake from yours truly! 🙂
Whatever cheesecake you’re noshing on, enjoy!