Vegan New York-Style Cheesecake
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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!
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

Ingredients

Graham Cracker 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 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

Instructions

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.

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

Calories: 266kcal | Carbohydrates: 38g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Sodium: 70mg | Potassium: 135mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5IU | Vitamin C: 1.9mg | Calcium: 14mg | Iron: 1.3mg