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New York Style Vegan Cheesecake

A lusciously creamy New York Style Vegan Cheesecake is simpler to achieve than you might realize! My easy recipe calls for fewer than 10 ingredients, takes just 30 minutes of prep and is completely nut free. Yum!
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Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 6 hours
Total Time: 7 hours 30 minutes
Servings: 16 servings
Calories: 396kcal
Author: Sarah McMinn

Ingredients

Gingersnaps Crust

  • 2 cups vegan Graham Crackers
  • 5-6 tbsp. vegan butter, melted
  • 2 tbsp. granulated sugar

Cheesecake Filling

Instructions

  • Preheat the oven to 350 degrees F. Place on a baking sheet in the lower rack of your oven. Add ½" of water to the baking sheet to give it steam. This will allow the cheesecake to bake uniformly. Line a 10" springform cake pan with parchment paper and spray the bottoms and sides thoroughly. Set aside. 
  • To make the crust, pulse the graham crackers along with the sugar in a food processor to create a uniform crumb. Once the crackers are broken down, slowly add the melted butter and process until well combined. The crust should stick together when pressed between your fingers. Transfer crust onto the prepared cake pan, evenly pressing the crust down around the bottom of the pan with your fingers, and set aside. 
  • Clean out your food processor and then combine cream cheese and granulated sugar, blending until smooth and well combined. Add tofu, and sour cream and blend again, scraping down the sides as necessary. Finally, add the cornstarch, lemon juice and zest, and vanilla extract. Blend again until well combined.
  • Pour the cheesecake batter into the prepared pan. Bake for 60-75 minutes. Check for doneness after 60. The cheesecake will be wobbly, but start pulling away from the sides and cracking a little on the top when it's done. Remove from oven and let cool for 60 minutes before putting in the refrigerator to chill for at least 4 hours. 

Notes

Serving & Storing - To remove the cheesecake from the springform pan, run a knife around the outside ring. Gently unbuckle the spring, then lift the ring away. Slice into even pieces and serve chilled with your favorite compote, curd, or fresh fruit! This New York style vegan cheesecake will last for up to three days in the refrigerator. You can also freeze it for up to two months!
Make in Advance – This cheesecake can be made in advance. Once it is completely cool, tightly wrap the cheesecake in plastic wrap and store it until ready to serve. If serving from the freezer, give it at least 6 hours to thaw in the refrigerator.
Recipe Tips: 
  1. Cooking the vegan cheesecake in a water bath might seem like an unnecessary step, but trust me on this one. As with most custards, you want to bake the filling slowly and evenly. The water bath (a.k.a. bain marie) prevents the custard from cooking too quickly, which can result in a rubbery filling.
  2. To ensure that the custard sets properly, you should chill the cheesecake for at least 4 hours prior to serving. I generally make cheesecake the night before I plan on serving it just to make sure it gets plenty of beauty rest in the fridge.
Frequently Asked Questions:
  • Do I have to use silken tofu? Yes. Unfortunately, I don't have a good replacement for silken tofu. If you use regular tofu, the filling will end up grainy. 

Nutrition

Calories: 396kcal | Carbohydrates: 47g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 378mg | Potassium: 71mg | Fiber: 4g | Sugar: 32g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg