This ultra creamy and rich baked vegan cheesecake tastes just like the classic New York style cheesecake: super creamy, soft, and slightly tangy! So easy to make with a gluten free graham cracker crust, and no tofu, no cashews, and no coconut cream!
Gluten Free Graham Cracker Crust:
- 1 1/2 cups (160 g) oat flour
- 1 tsp ground cinnamon
- 1 tbsp arrowroot starch
- 1/4 cup (50 g) organic granulated sugar
- 1/3 cup (80 g) vegan butter or coconut oil, melted
- 2–3 tbsp water
Vegan Cheesecake Filling:
- 24 ounces (720 g) vegan cream cheese, room temperature
- 8 ounces (227 g) vegan dairy free yogurt cream (such as Forager Project)
- 1 cup (240 mL) heavy unsweetened dairy free milk, room temperature
- 1 cup (200 g) organic granulated sugar
- 7 tbsp (70 g) arrowroot starch or cornstarch
- 1 tbsp vanilla extract
- 3–4 cups boiling water
- Optional toppings: fresh strawberries, raspberries, blueberries, amareno cherries, coconut whipped cream, vegan caramel
- Prep: Line a 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
- Make the crust: In a large bowl, whisk together the oat flour, sugar, cinnamon and arrowroot starch until mixed. Add in the vegan butter and water, and whisk again until it becomes a sticky dough. Press the dough onto the bottom of the springform pan. Place the pan into the freezer to chill while you preheat the oven to 350F. Once preheated, place the springform pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 15-17 minutes, or until the crust turns lightly golden. Remove from the oven and set aside while you prepare the filling.
- Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese and dairy free yogurt until smooth. Add in the sugar, dairy free milk, vanilla, and arrowroot. Cream together again until smooth. Pour the cheesecake filling into the springform pan, and smooth the top.
- Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
- Bake the cheesecake: Carefully place the baking sheet into the oven on the low rack. Then place the cheesecake onto the middle rack and quickly close the oven to bake for 55-65 minutes, or until the the top of the cheesecake lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 10 minutes. The water should also be completely dissolved. Please see the video tutorial. The cheesecake should still be very wiggly. This is completely fine and should be that way.This cheesecake will not seem cooked at all when you first turn off the oven.
- Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then place the cheesecake into the fridge to chill for 4 hours.
- Serve and enjoy! When ready to serve, top with fresh berries, cherries, or jam, and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.
Arrowroot Starch: make sure that your arrowroot starch (also called powder) is stored properly and is still active. Improperly stored or expired arrowroot will not work. You can also swap in an equal amount of cornstarch.
Water bath: using a water bath is extremely necessary for this vegan cheesecake recipe. Water baths are the key to a super fluffy and soft cheesecake that doesn’t dry out or crack in the oven.
Please read the above blog post for all tips & tricks on how to make this baked vegan cheesecake, as well as watch the quick YouTube tutorial! Thank you!
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