Easy Vegan Cheesecake Recipe with Blueberry Topping (with video) is a simple, classic vegan New York Style Cheesecake. This Cheesecake Factory Copycat Cheesecake is prepared with a buttery graham cracker crust and a delicious cheesecake filling. Easy-to-follow instructions and video allows you to bake this best vegan cheesecake recipe made with silken tofu and a zesty-sweet blueberry topping. An option for chocolate topping is provided.
A slice of vegan New York style cheesecake with blueberry sauce.
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 Chocolate Vegan Cheesecake recipe!
What is a vegan cheese cake made of?
Interestingly enough, this is basically a cheeseless cheesecake. However, there is vegan cream cheese and that’s what I’m using in this recipe.
You’ll also find coconut milk, tofu, cashews, and other ingredients.
Do you need silken tofu to make vegan cheesecake?
I love using silken tofu in my vegan cheesecake recipe because it adds consistency and it’s an ingredient that’s readily available.
If you haven’t worked with tofu before, silken tofu is one of the easiest ways to begin.
Can I use a chocolate topping?
If you’d rather have a chocolate topping to your vegetarian cheese cake, I recommend a simple chocolate ganache. Combine 1 cup dairy-free chocolate chips with a half cup of vegan cream, like a rich creamer. Melt the chocolate together with the cream and then stir until it’s all combined.
Once your vegan cheesecake is done and cools for about 15 – 20 minutes, top with the chocolate sauce.
How to Make Vegan Cheesecake
This is a baked vegan cheesecake is baked as compared to my raw cheesecake recipe which is frozen. To make this non dairy cheesecake, 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 together firmly. So, the next step is to make the filling. Here’s how to do that:
- Combine the filling ingredients, including the cashews, in a food processor and pulse until smooth.
- Pour the filling over the vegan cheesecake 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.
Cheesecake Water Bath
I bake my dairy free cheesecake in a water bath to prevent the filling from cracking. The water creates steam, therefore making the oven environment more moist. It’s a super easy trick — watch our video below to see how I do it.
If you feel intimidated by the idea of a waterbacth for your cheesecake, you’re in good company. It concerned me the first time too. I love researching recipes and I found this great resources on making sure your cheesecake water bath doesn’t leak!
Easy Vegan Cheesecake
Creamy. Sweet. Blueberry Topping. Need I say more?
To me, this vegan cheesecake with cream cheese 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 Cheesecake is all about!
Vegan Cheesecake Cashew
Some vegan cheesecakes call for a lot of cashews. In simple vegan cheesecake, you’ll see 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 cashew 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 cashew cream 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!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan New York Cheesecake
Graham Cracker Crust
- 1½ cups Graham Crackers 1 packet
- 2 tablespoons coconut oil
Vegan Cheesecake Filling
- 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 granulated sugar
- 2 tablespoons cornstarch
- ¼ cup all-purpose flour
- 1 tablespoon vanilla
- ¼ cup cornstarch
- ½ cup granulated sugar
- ½ cup water
- 1 cup blueberries fresh or frozen
For the Graham Cracker Crust
- 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.
For the Vegan Cheesecake Filling:
- 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.
For the Blueberry Topping:
- 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.