Vegan New York Cheesecake
This rich and creamy vegan New York cheesecake features a crisp cookie crust and a silky-smooth vanilla filling. Topped with a vibrant, homemade raspberry and strawberry glaze, this easy-to-make dessert is completely dairy-free and egg-free.
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8-inch cake pan and line with parchment paper.
- 2
Crush vegan cookies (5.3 oz) into fine crumbs. Combine with vegan butter (0.33 cup) and press into the bottom of the pan.
- 3
Beat vegan cream cheese (30 oz) until smooth. Mix in coconut cream (14 oz), white sugar (1 cup), cornstarch (4 tbsp), vanilla extract (1 tbsp), and lemon juice (0.5) until creamy.
- 4
Pour the filling over the crust. Wrap the pan in aluminum foil, place in a larger pan with 1.5 inches of hot water, and bake for 60 minutes.
- 5
Turn off the oven. Let the cheesecake sit inside for 60 minutes. Cool to room temperature and chill overnight.
- 6
In a pot, puree frozen raspberries (5.3 oz) and frozen strawberries (5.3 oz). Add white sugar (2 tbsp) and bring to a boil. Stir in cornstarch (2 tbsp) slurry and cook for 2 minutes until thick.
- 7
Cool the sauce, spread over the chilled cheesecake, and serve.
Nutrition Facts
Per portion