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    You are here: Home / Desserts / Dairy Free New York Cheesecake

    Dairy Free New York Cheesecake

    Published: May 21, 2017. Last Updated: September 25, 2022 by: Ginny McMeans

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    sideways view of two slices of cheesecake with blueberry topping.
    Dairy Free New York Cheesecake featured in a long photo with title at the top. Perfect for pinning!

    Dairy Free New York Cheesecake is a dream come true. Completely plant-based with all the pleasure of a baked New York style cheesecake. Now you can make and enjoy it too.

    Dairy Free New York Cheesecake all plated up and ready. Fork ready and covered with blueberry sauce.

    Dairy Free New York Cheesecake almost seems like an oxymoron. I mean how can this be dairy free!

    I have the answer for you and it is partly because of all of the wonderful vegan products we have in our markets now.

    I say partly because the rest of the reason we can make this fantastic cheesecake is because of the creative minds of Michael Suchman and Ethan Ciment. They have a new cookbook out!

    Creamy Baked Decadence

    Dairy Free New York Cheesecake as a square photo for social media sharing. All sauced and ready to eat.
    Starting with a springform pan gives the iconic baked cheesecake it's beautiful look.

    I'm going to veer off topic a bit here. There's another amazing dessert on the blog using a springform pan.

    It's called Decadent Chocolate Torte and you've got to check out the ingredients. Here's a photo.

    Decadent Chocolate Torte if one exotic layer with a chocolate topping. A single slice is pulled out and sitting in front.

    It's definitely a dessert for a special time. That's the way I think about this cheesecake too.

    It takes some time to make although most of the time is leaving the cheesecake in the refrigerator for a while. I left mine overnight because I made it late in the day.

    Blueberry sauce was my topping of choice but you can make any choice that you like.

    Cherry sauce would be fantastic too! Maybe the second or third time I make it I'll go with strawberry or raspberry sauce.

    Dairy Free New York Cheesecake featured in a long photo with title at the top. Perfect for pinning!

    I am so lucky that the guys from VeganMos are letting me share their recipe with you. It's only one out at least a hundred recipes that celebrate the famous foods of New York City.

    The cookbook is aptly named NYC Vegan!

    I have ohhhhd and ahhhhd a couple of plant-based cheesecakes over the last year and have been wanting to make one - so  bad.

    So here came this recipe and it was set right down in front of me.

    Dreams do come true. The last piece was eaten last night and I really really tried to let my husband eat most of it.

    NYC Vegan Cookbook Cover filled with fabulous recipes including Dairy free New York Cheesecake.

    Let me tell you the titles of a couple of the other recipes in this book. How about Reuben Sandwiches and Knishes. Yep, they're in there.

    Full-color photography of the recipes throughout the book too.

    Above is a photo of the cookbook and below is the recipe. I hope you get to make this cheesecake very soon. It is wonderful!

    Dairy Free New York Cheesecake as a square photo for social media sharing. All sauced and ready to eat.

    Dairy Free New York Cheesecake

    New York Cheesecake is a dream come true.
    4.73 from 40 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 1 hr 35 mins
    Total Time 1 hr 50 mins
    Course Dessert
    Cuisine Dairy-Free, Vegan
    Servings 10 Servings
    Calories 523 kcal

    Ingredients
      

    • 1 ½ cups graham cracker crumbs
    • 4 tablespoons nondairy butter - melted
    • 24 ounces dairy-free cream cheese (I had to reduce this from the cookbook from 32 ounces - 3 containers (8 ounce each), softened
    • 3 tablespoons all-purpose flour -unbleached
    • 2 teaspoons lemon juice
    • 1 ¼ cups Organic granuated sugar, I had to change this measurement from the cookbook from 1 ½ cup
    • 2 teaspoons vanilla extract
    • pinch salt
    • ½ cup nondairy sour cream
    • 2 tablespoons Ener-G Egg Replacer

    Instructions
     

    • Preheat the oven to 350°F.  Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
    • Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with a fork.  
    • Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed ¼-inch layer of crust lining the bottom and slightly up the sides of the pan.
    • Bake the crust for 10 minutes.
    • Remove it from the oven and allow it to cool before filling.
    • Combine the cream cheese, flour, lemon juice, sugar, vanilla and salt in a large mixing bowl. 
    • Mix well. either with a handheld electric mixer or stand mixer; on medium speed until fully combined and the sugar is dissolved.  About 3 minutes.  The batter should be completely smooth.
    • Beat in the sour cream and egg replacer on low speed until well blended.
    • Pour the batter into the partially baked crust.
    • Bake at 350 for 60 to 70 minutes or until the center is set but still a little jiggly.
    • Turn off the heat and let the cheesecake rest 60 minutes in the oven (the cookbook says 30 minutes).
    • Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes.  
    • When the cheese is cool, run a knife carefully around the side of the cheesecake but do not remove or release the side of the pan.
    • Put the cheesecake in the refrigerator, uncovered, for at least 4 hours (preferably overnight).
    • When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan.

    Nutrition

    Serving: 1SliceCalories: 523kcalCarbohydrates: 55gProtein: 7gFat: 34gSaturated Fat: 10gSodium: 534mgPotassium: 23mgFiber: 6gSugar: 36gVitamin C: 0.4mgCalcium: 94mgIron: 1.7mg
    Tried this recipe?Let us know how it was!

    Store leftovers in the refrigerator for up to 5 days.

    More recipes that star in New York and made vegan in this new cookbook:

    Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake.

    Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams.

    Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppole.

    Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maíz, Greek avgolemono soup, and Puerto Rican mofongo.

    Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread.

    Jewish specialties: Blintzes, brisket, mandelbroit, and "chicken" soup.

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      Recipe Rating




    1. Emiko

      March 10, 2021 at 12:28 pm

      How long will this keep in the fridge?

    2. Ginny McMeans

      March 10, 2021 at 3:48 pm

      It keeps about 5 days.

    3. LR

      April 11, 2021 at 4:55 pm

      Hi Ginny- if I wanted to make this with real eggs but keep it dairy-free, any idea how many eggs I’d need to use?

      Thanks!

    4. Ginny McMeans

      April 11, 2021 at 10:12 pm

      Hi LR, I am taking a guess since I haven't made this with eggs but 2 tablespoons of the Ener-G Egg equals about 3 eggs so I would go with that.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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