This ultra-rich, decadently creamy and smooth Vegan New York Cheesecake is surprisingly quick and easy to make. Enjoy as it is or get a little fancy with your choice of topping. It is dessert perfection and you absolutely need it in your life.
INGREDIENTS
FOR THE BASE
- 350g / about 23 biscuits/cookies digestive biscuits (can sub graham crackers) – if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3). For a gluten-free version use gluten-free cookies
- 4 tablespoons melted vegan butter , or coconut oil
FOR THE FILLING
- 300g / 2 cups raw cashews ,soaked in boiling water for 15 mins then drained (measured before soaking)
- 175g / 1 cup canned chickpeas , drained & rinsed well
- 1 lemon zest and juice
- 1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
- 2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
- 120mls / ½ cup maple syrup
- 2 tablespoons tahini
- 1 can / 400 ml can full fat coconut milk (must be full fat, not light & if your can is 398 mls that’s fine.
- ½ teaspoon salt
- 3 tablespoons apple cider vinegar
Read more our recipe :
- Easy Vegan Vanilla Cake Recipe
- Vegan Carrot Cake with Lemon Buttercream Frosting
- Easy Strawberry Cheesecake Tacos
NUTRITION
Serving: 1serving
Calories: 524kcal
Carbohydrates: 46g
Protein: 10g
Fat: 33g
Sodium: 191mg
Potassium: 234mg
Fiber: 4g
Sugar: 18g
Vitamin C: 11.6mg
Calcium: 50mg
Iron: 2.7mg
