This ultra creamy and rich baked vegan New York style cheesecake tastes just like the classic yet is entirely egg free, dairy free, gluten free, and refined sugar free! No cashews needed!
- 2 cups (180 grams) rolled oats, gluten free as needed
- 1/2 cup (113 grams) vegan butter or coconut oil, room temperature
- 155 grams pitted medjool dates (about 7 medium dates without pits), soaked in boiling water for 10 minutes
Vegan Baked Cheesecake:
- 22 ounces (600 grams) vegan cream cheese, room temperature
- 5.3 oz (150 grams) vegan sour cream (such as Forager Project) or dairy free yogurt, room temperature
- 3/4 cup (170 grams) full fat coconut milk or oat milk
- 1/2 cup (170 grams) maple syrup
- 3 tbsp arrowroot starch or cornstarch
- 1 tbsp vanilla extract
- 3–4 cups water
- Optional toppings: fresh berries, amareno cherries, coconut whipped cream, coconut caramel
- Preheat the oven to 400F and line a 8 or 9″ springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
- Make the crust: Drain the dates and set aside. In a food processor, pulse the oats until they’re a rustic flour (you can still have some oat pieces partially whole). Add in the vegan butter and dates, and blend again until it becomes a sticky dough. Press the dough onto the bottom of the springform pan. Place the pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10-12 minutes, or until the crust turns lightly golden. Remove from the oven and set aside while you prepare the filling. Reduce the oven temperature to 350F.
- Make the cheesecake filling: In a large food processor or stand mixer (or large bowl with hand mixer), cream together the cream cheese and sour cream until smooth. Add in the maple syrup, coconut milk, vanilla, and arrowroot. Pulse again until smooth. Pour the cheesecake filling into the springform pan, and smooth the top.
- Create the water bath: wrap the bottom of the springform pan with tin foil to prevent the water from seeping into the cheesecake. Please make sure that your tin foil is wider than the diameter of the spring form pan. If it is not, you can use multiple pieces of foil to wrap the bottom of the pan. See notes section. Boil the 3-4 cups water. Place the springform pan into a deep set pan, and pour the boiling water into the pan, surrounding the cheesecake.
- Bake the cheesecake: Place the baking sheet into the oven to bake for 55-65 minutes, or until the the top of the cheesecake has formed a “crust” but is still light in color. 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. After 55-65 minutes and the cheesecake has formed the top crust, turn off the oven and slightly crack the oven. Allow the cheesecake to rest in the oven for an hour.
- Chill the cheesecake: After an hour, remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then place the cheesecake into the freezer to chill for 4 hours.
- 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.
Sour cream: Currently the only dairy free band I know that sells a vegan sour cream is Forager Project, which is what I used here. I’ve also tested this with plain unsweetened coconut milk yogurt, and got very similar results!
Maple syrup: if you don’t want to use that much maple syrup (it is a lot, I totally get that), you can swap in 3/4 cup regular sugar or coconut sugar. Keep in mind that using coconut sugar will make this cheesecake look caramel in color rather than cream colored.
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. To make the tin foil wrapping and prepare a water bath correctly, we show you how in the below tutorial. However, Handle The Heat has a whole article on how to create a water bath, so please read that as well if this is your first time making a water bath for a cheesecake.
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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