Classic Vegan New York Cheesecake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 40

Servings:

Calories: 293kcal

Cheesecake is one of those classic recipes that I had never tried making, even when before I was plant-based. If I ever wanted the taste of a cheesecake, I would make one of the refrigerator versions that didn’t require any baking. When I first went plant-based, I made many no-bake versions, but they contained a lot of coconut oil (during the phase when everyone thought coconut oil was a health tonic, including me).

I am so glad that we stuck with the plant-based diet and learned the error of our ways. Since then, I have made several no-bake cheesecakes that have zero oil and they are uber delicious, including a classic flavored cheesecake, a chocolate peanut butter cheesecake, a chocolate cheesecake, and a small chocolate cheesecake with a chocolate ganache topping. Last month, I decided to add a New York style baked cheesecake to our monthly recipe vote to see if others were interested in a plant-based version, and to my surprise, it came in second place!

So, here it is in all its luscious glory. It took me about four tries to get it just right. The crust is slightly crumbly and sweet, similar to a classic graham cracker crust but a little chewier. YUM. The filling is dense, rich, and creamy with just a hint of sweetness. I didn’t want to make the filling too sweet because the sweetness can come from the oozy fruit topping. It is fabulous, but you can totally enjoy this with no fruit topping as well!

One tip for those of you who might live alone or with only one other housemate: First, cut out one slice for you to enjoy right away. Then slice the entire cake, put a few of the slices in an airtight container, and place it in the fridge. For the remaining slices, put small pieces of parchment between them and place them in an airtight container in the freezer. Then, when you finish the pieces from the refrigerator and want more, you can take out one slice at a time from the freezer.

If you like this cheesecake, be sure to check out my other cheesecake recipes and enjoy!

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Equipment

Ingredients

Crust

1 ½ cup almond flour
½ cup rolled oats organic
1 cup dates
1 tbsp water

Filling

1 cup chickpeas drained, rinsed
1 cup cashews
1 cup tofu silk
⅔ cup deglet dates or medjool
¼ cup lemon juice
1 tbsp nutritional yeast
1 tbsp apple cider vinegar
2 ½ tsp vanilla extract
¾ cup water

Instructions

Crust

Preheat oven to 350°F.
Add the almond flour, oats and dates to a food processor and blend until mixture is finely ground.
Slowly add the water while food processor is running and blend until mixture sicks together slightly.
Press into a parchment lined 9 inch springform pan making sure the crust comes up onto the sides about 1 1/2 inches.
Bake for 8 minutes.

Filling

Add all of the filling ingredients to a blender and blend until smooth and silky.
Pour into the crust base and smooth the top.
Bake for 40 minutes.
Let cool completely and then refrigerate until ready to serve.
Keep covered in the fridge up to 1 week.
Serve with your choice of toppings.

Notes

You can make this in a 6 Inch springform pan but you will have to add 5-10 more minutes for baking.

For the topping I made a very simple berry compote by blending 2/3 cup blueberries, 4 deglet dates (2 medjool) , 1 tsp lemon juice and 1/4 cup water in a blender until smooth. I also tossed some fresh blueberries on top.

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Nutrition