You don’t need any animal ingredients for a super creamy, delicious New York cheesecake. And the result also convinces non-vegans!
Of course, classic cheesecake is always a pleasure – but this vegan cheesecake definitely doesn’t have to hide behind it. It is exactly as you know it from the American original: a buttery-crunchy cookie crumb base is followed by a wonderfully luscious, compact cream.
Nothing is light and airy – but that’s not what a vegan cheesecake should be. While some say you can only eat a mini-slice of it could, I see it differently: The cheesecake without egg, cream cheese and quark is so good that you can eat more of it got to ? … Ingredients and preparation are quite unspectacular. To make the cheesecake vegan, of course, neither butter nor dairy products are allowed in for the topping. But you don’t need any special ingredients: I’ll bake it vegan New York cheesecake with biscuit base simply with plant-based alternatives. On the one hand there is margarine, vegan butter or coconut oil. On the other hand, the cheesecake contains vegan Skyr or a similar “quark / cream cheese” without any animal ingredients. There are now many varieties in every supermarket.
You will find many different cheesecake recipes on my site – including muffins and these cubes as well as healthier ones like the low carb cheesecake, this low-calorie or this vegan with tofu. The latter has never convinced me one hundred percent. Today’s recipe is therefore much closer to the classic: a vegan cheesecake without tofu, cashew or similar.
This is how the cheesecake tastes best without eggs, butter or quark
Whole-grain biscuits or graham crackers are best for the base in terms of appearance and taste. But of course other vegan cookies do just as well. Of course, the result is not really “healthy” in the sense of low-fat, low-calorie, natural or low-sugar content. But enjoyment can be just enjoyment, right? And if you want to please guests or colleagues, for example, of whom (only) some are vegan, this one fits vegan cheesecake recipe Perfect. Everyone likes it. Promised!
The cake gets its stability from pudding powder or cornstarch as well as a long cooling time. Regardless of whether you bake cheesecake vegan or normal: you should cook it in a water bath. With a fruity topping you can also hide one or the other possible mini crack. Summer is a vegan cheesecake with blueberries or raspberries great. But to be honest, we actually like it best on its own. Try it out! By the way: The plucked cake without animal ingredients is also delicious.
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Delicious, plant-based variant of the American classic: This cheesecake is wonderfully creamy and compact!
Quantity: 1 at Springform (20-22 cm)
For the biscuit base
- 150 Gram vegan whole grain biscuits see tips
- 75 Gram Margarine see tips
Finely grind or crumble the biscuits and mix with the liquid margarine. The cake will later be cooked in a water bath. To do this, cover the bottom of the pan (20-22 cm), which should close very well, with baking paper and grease the edges. “Wrap” the shape completely all around with aluminum foil.
Preheat the oven to 170 degrees top and bottom heat. Press the cookie crumbs evenly onto the bottom of the pan. Mix the sugar and pudding powder for the topping and stir until smooth with the vegan quark. Mix in all other ingredients well. Spread the cream on the floor and smooth it out.
Fill a deep baking sheet, large baking dish or roaster with hot water (maximum two-thirds as high as the springform pan). Place on an oven rack. Put the cake in the wrapped springform pan in the water and cook for about 50 minutes.
If necessary, cover after 40 minutes so that it does not get too dark. The cream becomes even firmer as it cools. Switch off the oven. Leave the oven door ajar after baking (e.g. with a wooden spoon) and let the cheesecake stand in it for another 30 minutes.
Then carefully take the form out of the water bath. Before cutting, chill the cake for a few more hours, preferably overnight.
- McVitie’s Digestive, for example, are suitable for the floor. these “butter” biscuits, or these vegan ones without sugar.
- Instead of margarine, you can also use a vegan butter alternative or coconut oil. You need less of the latter, see this article.
- Vegan Skyr or vegan quark alternatives are available in almost all supermarkets, health food stores and health food stores. Vanilla Skyr tastes best. For unsweetened foods you should use more sugar (approx. 130g).
- It is possible to bake the cake without a water bath, but then it can crack more.
- For the optional fruit puree, simply boil the berries (frozen) with a little sugar and puree. Spread right before eating.
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