Vegan Cashew New York Cheesecake

Total time9 hr 40 min

Prep time30 min

Cook time1 hr 10 min

4.6

(24)

Cheesecake is one of those desserts that feels almost impossible to pull off without dairy, but this version genuinely delivers the dense, creamy, tangy experience you'd expect from the real thing. Soaked raw cashews blended with vegan cream cheese and full-fat coconut milk create a filling that is impossibly smooth and rich, with fresh lemon juice and zest cutting through the sweetness in exactly the right way. A buttery vegan graham cracker crust holds everything together, and the classic water bath method keeps the texture silky and crack-free from edge to center. The slow oven cool-down and a full overnight chill in the fridge are what take it from good to genuinely stunning — patience is the secret ingredient here. With 12 generous slices per cake, this is the kind of showstopper you bring to a dinner party and watch disappear before you've even sat down. Nobody at the table needs to know it's completely plant-based unless you want to tell them.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the filling

2 cups raw cashews, soaked
2 packages (8 oz each) vegan cream cheese, room temperature
1 can (13.5 oz) full-fat coconut milk
¾ cup organic cane sugar
3 tbsp cornstarch
3 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
¼ tsp salt

For the crust

1 ½ cups vegan graham crackers, finely crushed
3 tbsp organic cane sugar
5 tbsp vegan butter, melted
¼ tsp salt

Instructions

1
Soak the raw cashews in enough cold water to cover by 2 inches for at least 4 hours or overnight. Drain and rinse thoroughly before using.
2
Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this keeps water from the bath out of the crust.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!