Miyoko's Vegan Cheesecake

March 19, 2019

Author Notes: So simple to make, yet so delicious. This classically rich and dense New York style cheesecake made with Miyoko's Plainly Delicious Cream Cheese is not only phenomenally vegan, but a real crowd pleaser!Rose Cormier

Serves: 6
Prep time: 45 min
Cook time: 1 hrs


  • 1/2 cup Walnuts
  • 3/4 cup Rolled oats
  • 3 tablespoons Sugar
  • 1/3 cup Miyoko's European-Style Cultured Vegan Butter
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Cinnamon
  • 2 pounds Miyoko's Plainly Classic Vegan Cream Cheese
  • 1 cup Sugar
  • 3/4 cup Organic coconut cream
  • 1/4 cup Organic cornstarch
  • 1/4 cup Maple syrup
  • 1 tablespoon Agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons Lemon zest
In This Recipe


  1. Preheat the oven to 350. F.
  2. Prepare the crust. Combine all of the crust ingredients in a food processor and process until crumbly. Then press into the bottom of a 8 or 9 inch springform pan lined with parchment.
  3. Place all cheesecake ingredients in a food processor and process until smooth and creamy, about 1 minute. Alternatively, place all but the last three ingredients in a large bowl and use an electric mixer or a wooden spoon to mix well.
  4. Add the final three ingredients – the agar, vanilla extract, and lemon zest, and mix well.
  5. Pour cheesecake mixture onto the prepared crust. Bake for about 50 minutes, until lightly browned on top.
  6. Let cool completely, then place in the refrigerator for several hours or overnight before serving.
  7. Enjoy plain, or top with your favorite seasonal berries and a light sprinkle of powered sugar.

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