Vegan New York Baked Cheesecake


Are you ready for this? I sadly think I danced with joy at the success of this recipe. I’ve attempted cheesecake before but nothing compares to this.

Creamy cashews, vanilla and vegan yogurt blended with aquafaba makes the perfect cheesecake-like filling. I was a little skeptical about using aquafaba but it works wonders and isn’t as scary to use as it sounds!


Vegan New York Baked Cheesecake

Serves 8

Nutritional Facts

Calories: 260     Carbs: 29g    Protein: 7g     Fat: 13g


Biscuit Base

  • 200g Crushed Biscuits (I highly recommend Lotus Biscoff)
  • 2 Tbsp Melted Vegan Margarine

Cheesecake Filling

  • 100g Cashews
  • 100ml Plant-based Milk
  • 2 Tbsp Cornflour
  • 150ml Aquafaba – Reduced (see recipe)
  • 400g Soya Yogurt (Alpro Go On is best because of its thick texture)
  • 1 Tsp Vanilla
  • 50g Icing Sugar



  1. Preheat your oven to 200c.
  2. Firstly we’re going to reduce the aquafaba, this acts as our egg replacer. To do this, pour 150ml of chickpea water into a saucepan and heat on high. Continue to heat for 15 minutes until the liquid begins to reduce and thicken. For our desired thickness we want to reduce the liquid to a third, approximately 50ml. When desired thickness is reached set aside.
  3. To make the base, crush the biscuits into really fine crumbs – you can vent your anger and beat them with a rolling pin or be a cheat like me and pulse them in a food processor.
  4. Melt two tablespoons of vegan margarine and mix into the crushed biscuits. Transfer the mix into an 8″ cake tin – preferably spring form and spread the mix evenly pressing the crumbs down to form the base.
  5. Now to make the filling, all you need is a blender or food processor. Firstly we’re going to make a cashew cream by blending cashews, reduced aquafaba and 100ml of plant-based milk until completely smooth.
  6. To the cashew cream, add vanilla, yogurt, cornflour and icing sugar. Blend again until smooth and your filling is ready.
  7. Pour the cheesecake filling onto the biscuit base and spread until even. Place the cheesecake into the middle shelf of your oven and bake for 45 minutes.
  8. Once the cooking time has elapsed do not remove the cheesecake from the oven because this will cause cracks on the surface. Turn the oven off and leave the oven door ajar and allow the cheesecake to cool.
  9. Once completely cool remove the cheesecake from the oven and take it out of the tin.
  10. Refrigerate for a further two hours for best results. Serve chilled.



3 Comments Add yours

  1. Can I just say, “Wow!” Can’t wait to try this!


  2. Monique says:

    Hi! I tried your cheesecake recipe. The filling is delicious! Could your oven be running low or mine too hot, because after 45 mins at 200 the top of my cheesecake was brown instead of creamy white like yours. I think for the next time, I will try baking it at 190.


    1. eatpetite says:

      Hi Monique,

      Every oven is different so cooking times may vary. It sounds like your oven could do with being turned down a little.


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