Vegan New York-Style Cheesecake


Vegan New York-Style Cheesecake

The Big Apple's Vegan Delight

Indulge in the creamy and rich flavors of New York-style cheesecake, now in a vegan version. This dessert is perfect for those who follow a plant-based diet and still want to enjoy the classic taste of the Big Apple's famous dessert.

Jan Dec

30 minutes

60-70 minutes

5 hours (including chilling time)

8 servings


Vegan, Vegetarian, Dairy-free, Egg-free, Honey-free

Soy (if using soy-based vegan cream cheese), Wheat (if using regular graham crackers)

Paleo, Keto, Gluten-free (unless using gluten-free graham crackers)


This vegan version of New York-style cheesecake is made without any dairy products, eggs, or honey. Instead, it uses vegan cream cheese, coconut cream, and maple syrup to achieve the same creamy and rich texture and flavor. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.


  • Calories: 550 kcal / 2300 KJ
  • Fat: 40g (Saturated: 22g)
  • Carbohydrates: 45g (Sugars: 30g)
  • Protein: 8g
  • Fiber: 1g
  • Salt: 0.5g


  1. 1.
    Preheat the oven to 325°F (160°C).
  2. 2.
    In a bowl, mix the graham cracker crumbs and melted vegan butter until well combined.
  3. 3.
    Press the mixture into the bottom of a 9-inch (23cm) springform pan.
  4. 4.
    In a large bowl, beat the vegan cream cheese until smooth.
  5. 5.
    Add the coconut cream, maple syrup, cornstarch, lemon juice, vanilla extract, and salt. Beat until well combined.
  6. 6.
    Pour the mixture over the crust in the springform pan.
  7. 7.
    Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  8. 8.
    Turn off the oven and let the cheesecake cool inside for 30 minutes.
  9. 9.
    Remove from the oven and let it cool to room temperature.
  10. 10.
    Chill in the refrigerator for at least 4 hours, or overnight.
  11. 11.
    Serve chilled.

Treat your ingredients with care...

  • Vegan cream cheese — Make sure it's softened before using, to avoid lumps in the cheesecake.
  • Coconut cream — Use the thick part of a can of full-fat coconut milk, or buy coconut cream separately.
  • Maple syrup — Use pure maple syrup, not pancake syrup or flavored syrup.

Tips & Tricks

  • To prevent cracks in the cheesecake, avoid overbeating the mixture and don't open the oven door while baking.
  • Let the cheesecake cool down slowly to room temperature before chilling in the refrigerator.
  • Serve with fresh berries or fruit compote for a burst of flavor.

Serving advice

Serve chilled, with a dollop of vegan whipped cream and fresh berries on top.

Presentation advice

Garnish with mint leaves and dust with powdered sugar for an elegant presentation.