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Vegan New York Cheesecake [100% Natural Unrefined + Gluten-Free Option + Sugar-Free + Soy-Free]

Updated: Jan 6

This is one of the most wholesome, healthy and tasty New York Cheesecakes that I have ever tried. My friends were happily surprised when I let them know that this cheesecake has actually no cheese.

It might have no cheese inside, but the texture and flavour is just like a good old classic New York Cheesecake.'s so good for you!

The flavour is super rich, since all the ingredients are natural, unrefined and easy to find.

People have even told me that this was one of the best chessecakes that they ever had!

Just try it...🌸

The Recipe


  • Blender Machine or a Hand Blender

  • Springform pan or round cake tin of 9 inches or 22-23cm

  • Parchment paper

  • A bit of coconut oil or any soft oil, to stick the parchment paper on the removable sides of the springform pan


🍪For the Base:

  • 350 grams of wholegrain cookie crumbs of your choice (cinnamon cookies work great) mixed with 3 tablespoons of coconut oil and 50ml whiskey. If cookies have no spices, you may add 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1 teaspoon ginger powder.

For gluten intolerance, you can use Gluten-Free Digestive cookies, or you can also make a base using the dough of my Gluten-Free Breakfast Oat Cookies

🥧For the Cream:
  • 300 grams of raw cashew nuts soaked in boiled water for 20-30 minutes and drained (weight them before soaking)

  • 175 grams of canned chickpeas or white beans (drained and rinsed)

Vanilla bean powder or extract

  • 2 tablespoons arrowroot powder or cornstarch powder

  • 120ml agave or maple syrup (or honey for non-vegans)

  • 2 tablespoons tahini

  • 1 can (400ml) full fat coconut milk

  • 3 tablespoons apple cider vinegar

  • 1 lemon zest and juice

  • 2 good pinches of natural salt

🍓For the topping:

1 dose of Fast and Healthy Homemade Berry Marmalade [No Added Sugars + 100% Unrefined] or any other marmalade


  1. Preheat oven to 160°C.

  2. Use a bit of coconut oil on the side of the springform pan and then place the parchment paper on the sides, so that it sticks. That way, when you remove the sides it will happen smoothly without breaking the cake.

  3. For Base: Take the base of your choice and place it evenly in your cake tin. Put in the fridge.

  4. For Cream: Place all the ingredients in a deep bowl and use the blender of your choice to turn them into a smooth rich cream. When cream is ready, remove cake tin from fridge and poor cream on it.

  5. Place in the oven for 45-50 minutes.

  6. Remove from oven and let it cool completely.

  7. Remove the sides of the springform pan and the parchment paper.

  8. Serve with the marmalade of your choice.



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