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 oats
- 1/2 cup vegan butter, melted
- 1/3 cup coconut sugar
Vegan Baked Cheesecake:
- 32 ounces cream cheese, room temperature
- 4 oz vegan sour cream (such as Forager Project) or dairy free yogurt, room temperature
- 3/4 cup maple syrup
- 1/2 cup coconut milk (from can)
- 1 tsp vanilla extract
- 1/3 cup arrowroot starch*
- Berries for topping
- 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.
- 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 melted vegan butter and coconut sugar, 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.
- 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. Make sure the springform pan is still on the baking sheet.
- Place the baking sheet into the oven to bake for 45-55 minutes, or until the edges of the cheesecake have completely set and slightly turned golden. The middle can be set, but if it’s slightly wiggle still, that’s fine.
- 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.
- When ready to serve, top with fresh berries or jam, and enjoy!
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 1 cup regular sugar or coconut sugar. Keep in mind that using coconut sugar will make this cheesecake look tan in color rather than cream colored.
Keywords: new york cheesecake, new york style baked cheesecake, vegan new york baked cheesecake, vegan baked cheesecake, vegan vanilla cheesecake