EASY Vegan New York Cheesecake

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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.



  • 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


  • 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


EASY Vegan New York Cheesecake

Read more our recipe :

Read Directions


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

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