EASY Vegan New York Cheesecake

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

Read Directions

NUTRITION