Vegan New York-Style Cheesecake with Blueberry Topping

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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.

Vegan New York-Style Cheesecake

Adee’s boyfriend, Joe, tried this Vegan New York-Style Cheesecake and he liked it…and he’s not even vegan…YET! 🙂

After he devoured his slice, he asked me, “Isn’t making a cheesecake complicated?”

My response was: not really. You simply combine graham cracker crumbs with some coconut oil and press into the bottom of a springform pan (or a pie pan if you don’t have a springform pan). Then you combine the filling ingredients in a food processor and pulse until smooth. Pour that over your crumb crust and you’re ready to bake.

It’s that simple!

Now, I do bake my cheesecake in a water bath. Doesn’t that sound so comforting?

But, really, 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

Why You’ll Love 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. Wait, now I’m confused.

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.

You can see from the video above, this 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!

Vegan New York-Style CheesecakeWe 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!

4.67 from 3 votes
Vegan New York-Style Cheesecake
Vegan New York Cheesecake
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
Take a bite out of this delicious and decadent Vegan New York-Style Cheesecake. It's made with minimal ingredients, but tons of flavor!
Course: Dessert
Cuisine: American
Servings: 10
Calories: 358 kcal
Author: Marly
  • Crust
  • 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 sugar
  • 2 tablespoons corn starch
  • 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
  1. For the Crust:
  2. 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.
  3. 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.
  4. For the Vegan Cream Cheese Filling:
  5. 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.
  6. Add the vegan cream cheese and pulse again until smooth and creamy.
  7. Next add the sugar, corn starch, flour, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
  8. Turn your oven to 350F while you let the filling settle for a few minutes.
  9. When the oven is ready, pour the cheesecake filling into the prepared crust.
  10. 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.
  11. 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.

  12. Serve each slice with Blueberry Sauce. 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.
Recipe Notes

* 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.

Nutrition Facts
Vegan New York Cheesecake
Amount Per Serving
Calories 358 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 11g 55%
Sodium 96mg 4%
Potassium 171mg 5%
Total Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Sugars 35g
Protein 3g 6%
Vitamin A 0.2%
Vitamin C 2.3%
Calcium 2.1%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s some other awesome vegan cheesecake recipes:

Whatever cheesecake you’re noshing on, enjoy!

Updated by Marly · Permalink

27 Responses to Vegan New York-Style Cheesecake with Blueberry Topping

  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!

    • Thanks so much, Kelli. Looking forward to future shares with y’all! 🙂

  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. Justin G.

    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. Leah solomon

    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. Monique G

    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!

  11. Other vegan recipes that use raw cashews usually say to soak them. Not here? Should I?

    • 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!

  12. 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

  13. 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.

  14. Hi, wonderful recipe! Can i omitt the cashews? Thanks

    • 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!


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