Eggless Vegan New York Cheesecake

Total time9 hr 45 min

Prep time30 min

Cook time1 hr 15 min

4.9

(15)

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Ingredients

12 servings

For the filling

3 cups raw cashews, soaked
1 can (13.5 oz) full-fat coconut milk
½ cup vegan cream cheese
½ cup organic cane sugar
¼ cup fresh lemon juice (from about 2 lemons)
2 tsp lemon zest
2 tsp vanilla extract
3 tbsp cornstarch
¼ tsp salt

For the crust

1 ½ cups vegan graham cracker crumbs (from about 10 full sheets)
3 tbsp organic cane sugar
6 tbsp vegan butter, melted
¼ tsp salt

For serving

fresh berries, for serving (optional)

Instructions

1
At least 4 hours before baking (or the night before), place the cashews in a bowl, cover with cold water by 2 inches, and let soak at room temperature until softened. Drain and rinse well 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 out during the water bath.

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