Vegan Classic New York Cheesecake

Indulge in the creamy decadence of this Vegan Classic New York Cheesecake, a plant-based twist on the iconic dessert that doesn’t skimp on flavor or texture. Featuring a golden, buttery vegan graham cracker crust and a lusciously smooth filling made with soaked cashews, coconut cream, vegan cream cheese, and a hint of fresh lemon, this treat is the perfect balance of tangy and sweet. Sweetened naturally with maple syrup and elevated by aromatic vanilla extract, this cheesecake is baked to perfection for a traditional touch, with the added bonus of being completely dairy-free. Perfect for birthdays, celebrations, or simply treating yourself, this vegan dessert is a crowd-pleaser that looks as good as it tastes. Serve chilled and enjoy every rich, creamy bite!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 200 g vegan graham crackers
• 75 g coconut oil, melted
• 300 g raw cashews, soaked overnight and drained
• 150 g coconut cream
• 300 g vegan cream cheese
• 60 ml lemon juice
• 1 tsp lemon zest
• 120 ml maple syrup
• 2 tsp vanilla extract
• 2 tbsp cornstarch
• 1 pinch pinch of salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, grind the vegan graham crackers into fine crumbs.

Step 3

Add melted coconut oil to the crumbs and pulse until the mixture resembles wet sand.

Step 4

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.

Step 5

Bake the crust for 10 minutes, then remove from the oven and allow to cool.

Step 6

In a blender, combine soaked cashews, coconut cream, vegan cream cheese, lemon juice, lemon zest, maple syrup, vanilla extract, cornstarch, and a pinch of salt.

Step 7

Blend on high until the mixture is completely smooth and creamy.

Step 8

Pour the filling over the prepared crust in the springform pan.

Step 9

Smooth out the top with a spatula to ensure an even layer.

Step 10

Bake in the preheated oven for approximately 50 minutes until the edges start to look set but the center is still slightly wobbly.

Step 11

Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 12

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.

Step 13

Before serving, remove the cheesecake from the springform pan and slice. Enjoy!

Nutrition Facts

Serving size	(1231.8g)

Amount per serving	% Daily Value*
Calories	5101.7

Total Fat 337.5g	0%
Saturated Fat 186.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2878.0mg	0%
Total Carbohydrate 474.7g	0%
Dietary Fiber 17.1g	0%
Total Sugars 255.7g
Protein 92.1g	0%

Vitamin D 0IU	0%
Calcium 294.9mg	0%
Iron 27.3mg	0%
Potassium 2714.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 6.9%

Carbs: 35.8%