Vegan Cheesecake Recipe with Blueberry Topping (Video)

Easy Vegan Cheesecake Recipe with Blueberry Topping (with video) is a simple, classic vegan New York Style Cheesecake. This vegan Cheesecake Factory copycat cheesecake is prepared with a buttery graham cracker crust and a delicious cheesecake filling. Easy-to-follow instructions and a video allows you to bake the best vegan cheesecake recipes made with silken tofu and a zesty-sweet blueberry topping.

A slice of vegan New York style cheesecake sits on a plate with blueberry sauce over the top.
It’s so easy to make cheesecake vegan!

Look at that slice of vegan New York style cheesecake with blueberry sauce. Isn’t it just heaven on a plate! I agree!

Look, I used to love cheesecake in my pre-vegan days, but I don’t miss it. Not at all! Are you worried that means I’ve given up that delicious dessert?

No worries! I just make my own, including this copycat Cheesecake Factory vegan cheesecake tofu infused. I’ve also shared our scrumptious Vegan Oreo Cheesecake! It’s ooh-la-la delicious! And I’ve also made this Vegan Chocolate Cheesecake recipe because everyone needs a chocolate version!

What is a vegan cheese cake recipe 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, along with silken tofu, full fat coconut milk, cashews, and other tasty ingredients.

Do you need silken tofu to make vegan tofu cheesecake recipe?

I love making silken tofu cheesecake recipes because that silky smooth tofu adds consistency and texture. It’s also an ingredient that’s readily available — I can find it at my local grocery store!

If you haven’t worked with tofu before, silken tofu is one of the easiest ways to begin. Be sure to check out my Tofu Guide to learn more about all things tofu, including where to find it in the grocery store!

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 cashew cheesecake recipe 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 NYC inspired as compared to my Raw Vegan Cheesecake recipe which is frozen. 

Step One: Graham Cracker Cheesecake Base

To make this non dairy cheesecake, begin by creating the graham cracker vegan cheesecake crust:

  1. Combine the graham cracker crumbs with coconut oil and use a food processor to pulse them together.
  2. Next, press the crust into the bottom of a springform pan (or a pie pan if you don’t have a springform pan).
  3. Set aside while you make the filling.

Note: To make this into a vegan gluten free cheesecake crust recipe, use gluten free graham crackers or cookies for the crust. Also, don’t add the flour to the cheesecake filling. Instead, add another tablespoon of cornstarch. Gluten and dairy free cheesecake is easy to accomplish and perfect for those with special diets!

A hand reaches in and shows how pressing the graham cracker crust should stick together.
Making the graham cracker crumb crust!

I know some recipes call for baking the crust, but because we’re using coconut oil, the crust holds together firmly.

Vegan Baked Cheesecake Filling

So, the next step is to make the filling. This is an easy baked cheesecake recipe, so here’s how to go about doing that:

  1. Combine the filling ingredients, including the cashews, in a food processor and pulse until smooth.
  2. Pour the filling over the vegan new york cheesecake crust.
  3. Wrap the pan in aluminum foil and place that in a larger pan (to create a water bath)
  4. 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)
  5. Bake the cheesecake for up to an hour until the cheesecake is done
  6. Turn the heat off and allow the cheesecake to sit in the oven as it cools.

Note: To make a gluten free dairy free cheesecake recipe, do not add the flour to the filling. You can substitute a tablespoon of additional cornstarch or add 1 tablespoon of agar agar flakes. It’s nice to have a gf cheesecake option!

You can top this with blueberry filling, or make a raspberry filling to create a vegan raspberry cheesecake.

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!

Blueberry sauce sits in front of a vegan cheesecake.
A delicious blueberry sauce for this dairy-free cheesecake recipe!

Tofu Cheesecake Recipe

Is it hard to imagine an egg free cheesecake? Well, let me tell you. This one is: Creamy. Sweet. Has a 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 lactose free cheesecake is all about!


Vegan Cheesecake Cashew

Some vegan cheesecakes call for a lot of cashews. In my 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 the cashews for my no egg cheesecake! 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!

If you’re looking for another delicious blueberry recipe, be sure to check out my Vegan Blueberry Cake. It’s fabulous!

A slice of vegan cheesecake sits on a plate with blueberry sauce on top.
A slice of vegan cream cheese cheesecake with lots of blueberry sauce!

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-Style Cheesecake

Vegan New York Cheesecake

Take a bite out of this delicious and decadent Vegan New York Style Cheesecake. It’s made with minimal ingredients, but tons of flavor!
4.73 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Cheesecake, Vegan Cheesecake with Blueberry Topping
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 14
Calories: 266kcal
Author: Marly


Graham Cracker Crust

  • cups Graham Crackers 1 packet
  • 2 tablespoons coconut oil

Vegan Cheesecake Filling

  • ½ cup raw cashews
  • 13.5 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

Blueberry Topping

  • 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.


* Use a can of coconut milk that has at least 12 grams of fat. That’s how you can tell it is full fat. I used Coconut Cream from Trader Joe’s because it’s rich and mostly cream. 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.
Nutrition Facts
Vegan New York Cheesecake
Amount Per Serving
Calories 266 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g40%
Sodium 70mg3%
Potassium 135mg4%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 26g29%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 1.9mg2%
Calcium 14mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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53 Responses to Vegan Cheesecake Recipe with Blueberry Topping (Video)

  1. You have some great recipes on here that I have used. But I wonder if you realize that the “print” button does not work. If it did, I could save a lot of “copy/paste”. Not a criticism just an observation that could help your site.

    • Thanks Richard! We had some trouble with that button before and thought we fixed it. We’re on it and will get it resolved soon.

  2. Welcome to Yum Goggle! We are following you on all social media and hope you will follow us back. We will do our best to tag you each time we promote your posts. Kelli at YG!

  3. Hi I just made this using your measurements and the cheesecake isn’t cooking enough. I just watched your video too late unfortunately. You say 1/2 cup of cashews in your recipes when clearly you used much more in the video. Is it going to solidify enough or should I just scratch it? Thanks

    • Hey Krystal. We have a small food processor so it may look like more, but even in the food processor I used 1/2 cup of cashews. You could increase the cooking time 15 minutes if you need to. Also, I allow the cheesecake to remain in the oven to cool which increases the cooking time as well.

  4. I used coconut milk as written in the recipe, then afterwards watched the video where you used coconut cream.. Doesn’t look very set after an hour baking but hopefully it firms up overnight. Unfortunately I made this at work so I’ll just have to cross my fingers that it works out 🙁

    • Hi Natalie. Thanks for your comments. I adapted the recipe based on your feedback to say “full fat” coconut milk. If you buy the “lite” kind of coconut milk, it doesn’t work as well. But most of the stuff you buy in a can should work, as long as it’s full fat. I keep my coconut milk cans in the fridge so when I open them I can immediately tell how much is liquid and how much is fat. I hope this helps!

    • I’m following up again to let you know that I made this recipe again and used high fat coconut milk and the cheesecake set perfectly. I’ve made it several times and it’s always turned out great.

  5. I made this. The cheesecake was very good. Next time I’m going to make the crust a little thicker and pre bake it. The blueberry topping has way too much cornstarch in it (in my opinion). It came out as a gelatinous glob. I doctored it up by adding more water and blueberries and a splash of lemon juice. I used tofutti cream cheese. Next time I’ll try a different brand. I’d like to find one with a little more ‘tang’. Thanks for a great cheesecake recipe.

    • Hi Pat! I’m glad you were able to make tweaks to create the recipe the way you like it. That’s what it’s all about in my mind. I personally like tofutti the best, but would love to hear your feedback after trying others. I’ve experimented with adding nutritional yeast flakes, etc. to give the cheesecake a more “eggy” flavor. But overall, we really love this recipe and it’s a big hit whenever I serve it. Best to you!

  6. The recipe says 2 14 oz packs of vegan cream cheese. The tufutti brand cream cheese comes in 8 oz. tubs, and the tubs used in the video are both 8 oz.
    Should I use 16 oz. total? or 28 oz. total?

    • Thanks for your comment, Justin. The recipe has been adapted to read 2 8 oz containers which is what we used for the recipe. My apologies for the confusion.

  7. Hey just made it. It came out really sticky on top. Any idea why? But thanks for a great recipe! ( by the way there were a few typos that made it confusing, but I figured it out! Yum!)

    • Hi Leah, Glad you liked this cheesecake! It’s one of our favorites and we make it a lot! You could try making it without the water bath next time. Maybe that will eliminate the sticky top. You might end up with some cracks on the surface, but if you’re using the blueberry topping, maybe that won’t matter anyway. Thanks for your note!

  8. I am curious what kind of full-fat coconut milk do you use. This is always a dilemma when I shop for coconut milk. Also, is it sweetened?

    • Hi Deanna. Thanks for your comment. I buy coconut milk at Sprouts, our local health food store, and even our grocery store. I almost always buy the full fat variety and I store it in the fridge. Then I drain any liquid before using it (and save that for my smoothies). That way I’m left with just the full fat. I don’t buy sweetened coconut milk. Hope this is helpful!

  9. I meant to say if you don’t have a trader joes..I live out in the middle of no where. I may even have to make my own vegan cream cheese. Most vegan products I have to buy online. Thanks again.

  10. Do you leave the cheesecake “in the water-bath” in the oven, for the extra hour once it’s cooked? or do you take it out of the water-bath and keep it in the oven then? Thanks. Looking forward to making it for my husband for Father’s Day next weekend 🙂

    • Hi Monique, Usually I leave it in the water bath because there isn’t much water left by the time the cheesecake is done anyway. The foil at the base should protect it from any water still left in the pan. Hope this helps!

    • Hi Renee! Sometimes I soak cashews as well, 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. Hope you enjoy it as much as we do!

  11. Mine is like jello, I just took it out of the oven and I shook it a little and it was like wobbling but the middle was not wet. So I just put it in the fridge. Do I really have to put it in the fridge for 4 hours our can I just put it in for 1 hour and how long will it be good for

  12. I wish you’d mentioned in the instructions not in the note at the bottom that you only used the solidified cream not the milk from the 15 oz can as I included the whole can which resulted in a soggy cheesecake!

    • Hi Sandra. Thanks for your comment. Coconut milk can be so tricky because it seems like each can be so variable with the liquid to fat ratio. I’m sorry you didn’t have a good experience and I appreciate your feedback. I’ve made this recipe multiple times and our family enjoys it (and variations of it…with different flavors). I will take another look at the recipe and see if there is another way to note this comment about the coconut milk.

    • Hi Noemi. Sure, you can omit the cashews. I have not tried it without cashews so I can’t say for sure it will set correctly. Let me know how it goes!

    • Hi Liz, I have frozen individual slices, but have never tried freezing the whole cheesecake. The individual slices have frozen nicely and I sit the slice on the counter to thaw out before serving. Works great!

    • Hi Ruth. I have frozen this recipe before. This is how I do it: 1) Make the cheesecake and turn the oven off and allow the cheesecake to cool in the oven 2) Refrigerate the cheesecake for at least an hour 3) Cut into slices 4) Place slices on a tray and place that tray in the freezer 5) Once the slices are frozen, place them in a freezer bag or container. Hope that’s helpful!

  13. I made this for friendsgiving and it was perfect. Although I thought 1 cup of sugar was 120 grams. So I probably put less sugar than a cup ,but it was still good. I also used a whole can of coconut cream. Not refrigerating and taking only thee ‘cream’. I even added some soy milk to get to 15 oz as I didn’t see the notes at the bottom. Still turned out perfect. I added a pinch of salt as well.

    Tonight I made two 6 inches instead of one 9 in. I baked the crust for 10 mins this time. I used a whole can of coconut cream, and baked it for 35 mins. My oven is off and I’m going to leave it in there for another 35 mins. Then refrigerate overnight. Hopefully 35 mins is the right time for a vegan cheesecake. I just googled how long other recipes bake. 6 in cheesecake for. Fingers crossed!

    Thank you for this amazing recipe!!!

    • Hi Sheila! Glad you had a fun friendsgiving! ❤️ We oftentimes will play around with the amount of sugar used in a recipe, so it never hurts to go lower on sugar…you can always just add more blueberry topping! I love the idea of making 6 inch cheesecakes. You could even make them as a layer cake, or use one of them as a layer between two round chocolate cakes. Yum! Love your creativity with this! Also, I have used this recipe as a foundation for other cheesecakes too, such as my Vegan Chocolate Cheesecake. I made a Vegan Pumpkin Cheesecake with it as well, but didn’t get the photos ready in time for this year. But you can see my point — this is a nice foundational vegan cheesecake recipe you can use to adapt as you see fit! Hugs!

  14. This cheesecake looks absolutely awesome! Thank you for sharing it. I’ve made some other “cheesecakes” but they’ve all been the frozen kind – tasty but not really like the traditional cheesecakes.
    Cornstarch is used in the filling and blueberry topping – I’m wondering if I can use tapioca or arrowroot starch instead because I can’t have the corn. If so, would it be the same amount or more (some other recipes require more to get the same effect).
    Just a helpful tip: you used the word ‘course’ several times but it should be ‘coarse’. Thanks again for your help.

  15. This cheesecake recipe is absolutely divine! If I double the recipe, do I bake it for the same amount of time or the same time listed above? Thanks! 🙂

    • Hi Sam, Even though the recipe uses a whole can of full-fat coconut milk, I don’t detect a coconut flavor to it. I’ve served it to many people and asked them this question and everyone has agreed that it doesn’t have a coconut taste. Hope that’s helpful!

  16. I’m not dairy free but half my family is so I know what actual cheesecake tastes like. This tastes awesome and is the closest one I’ve had to normal cheesecake! I added a little lemon juice to it to get a little twang and will definitely add a little more next time. However, my cheesecake turned out a grayish color instead of that nice golden beige color. I used Trader Joe’s vegan cream cheese. Any way I can get it to be that prettier golden color?

    • Hi Marie! Thanks for your comment. I’m so glad to learn you liked this recipe. I love the addition of some lemon juice and I might even add that as a note or optional ingredient. There does need to be a bit of a twang to a cheesecake. I’m not sure what would cause the cheesecake to look gray. Nothing in the ingredients of this recipe would cause me to think it would turn that color. I have to wonder if it’s not the TJ’s vegan cream cheese. We have a TJ in KC, but it’s not very close by so I don’t go there often. However, the next time I’m there, I’ll grab a couple and try making this cheesecake with it. See the sacrifices I make for you! 🙂 I almost exclusively use Tofutti’s because their texture and flavor for me, is the closest to dairy cream cheese. I have experimented with adding just a touch of nutritional yeast flakes for both color and adding a little bit of that “eggy” flavor. I would try just a teaspoon at a time because a little goes a long ways. Hope this is helpful!

  17. This recipe is way too sweet. Next time I will cut the sugar in half. It definitely needs lemon noise and I used eggs as my main need was a lactose free cheesecake. If it had not been so sweet would have been very good

  18. Made it a second time now for a birthday and the feedback was astonishing, to say the least. Lots of friends and family don’t give much on vegan foods except me. All faces were quite sceptic, even disappointed and averse early on I told them it’s vegan, the color wasn’t that shiny.
    But when they ate it, it seemed to blow their minds! First time I thought some just wanted to be nice but after all many asked to give them the recipe and ate 3 pieces and more.
    My little twists were like adding a shot of 50 grams of rice milk (different cheese package size in good old Germany) to give it more fluid while it’s more ‘cheese’, used a bit of maple syrup and less brown sugar and the secret of organic lemon zest and ~ 4 to 8 tblsp. of the lemon’s juice
    REALLY Fantastic recipe and so easy to do!

  19. This recipe is way too sweet. Next time I will cut the sugar in half. It definitely needs lemon noise and I used eggs as my main need was a lactose free cheesecake. If it had not been so sweet would have been very good

    • Hi Gabriele. Thanks for your comment. If you don’t have any vegan cream cheese, I think you could make do with firm tofu. However, I would probably add a teaspoon of something like apple cider vinegar to give it a little tang, similar to cream cheese. I hope this is helpful!


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