Miyoko’s Phenomenally Vegan New York Style Cheesecake



2 lbs. Miyoko’s Plainly Classic Vegan Cream Cheese

1 Cup Organic Sugar

3/4 Cup Organic Coconut Cream

1/4 Cup Organic Cornstarch or Arrowroot

1/4 Cup Maple Syrup

1 Tbsp Agar Powder

1 Tbsp Vanilla Extract

2 tsp Lemon Zest


1/2 Cup Walnuts

3/4 Cup Rolled Oats

3 Tbsp Organic Sugar

1/3 Cup Melted Miyoko’s European-Style Cultured Vegan Butter

1 tsp Vanilla

1/2 tsp Cinnamon

1/4 tsp Nutmeg


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 an 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.

4. Pour the cheesecake mixture onto the prepared crust. 

5. 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 powdered sugar.

Find the original recipe at:


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