Vegan Recipes

easy baked vegan new york cheese cake with chunky straw berry sauce

In the realm of vegan desserts, few creations rival the luxurious satisfaction of a flawlessly executed New York cheesecake. Elevating this classic indulgence to plant-based perfection requires finesse and creativity. Fear not, for we present an exquisite rendition of this timeless treat: a velvety vegan New York cheesecake adorned with a tantalizing chunky strawberry sauce. This recipe marries the creaminess of cashews and coconut milk with the tang of lemon juice, all encased in a buttery graham cracker crust. Accompanied by a vibrant strawberry sauce, bursting with fresh fruit and natural sweetness, each bite promises an explosion of flavor and texture.

Crafting the Vegan Cheesecake: To begin, the crust is a harmonious blend of vegan graham cracker crumbs and melted vegan butter, providing a sturdy yet sumptuous foundation. The filling, a symphony of soaked cashews, full-fat coconut milk, maple syrup, and zesty lemon juice, undergoes a transformation in the blender, emerging as a creamy elixir of indulgence. A touch of vanilla extract and melted coconut oil adds depth and richness, while a pinch of salt balances the sweetness, ensuring a harmonious flavor profile. Baked to golden perfection, the cheesecake emerges from the oven, its edges delicately crisped, its center irresistibly velvety.

Creating the Chunky Strawberry Sauce: Complementing the decadence of the cheesecake is a vibrant chunky strawberry sauce, a symphony of fresh strawberries, granulated sugar, and a hint of lemon juice. Simmered to perfection, the strawberries release their natural juices, forming a luscious compote. A dash of cornstarch, dissolved in water, serves as the secret agent, thickening the sauce to a tantalizing consistency. The result is a medley of textures, with succulent strawberry chunks suspended in a glossy, ruby-red syrup—a feast for the eyes and the palate.

Presentation and Serving: As the cheesecake cools, anticipation mounts, for each moment brings us closer to the ultimate culinary crescendo. Once chilled to perfection, the cheesecake is crowned with generous dollops of the chunky strawberry sauce, transforming it into a masterpiece worthy of adoration. Slices are carefully portioned, revealing layers of creamy indulgence and fruity delight. With each forkful, guests embark on a sensory journey, savoring the contrast of smooth cheesecake against the vibrant burst of strawberries.

Conclusion: In the realm of vegan delicacies, the vegan New York cheesecake reigns supreme, a testament to the ingenuity and creativity of plant-based cuisine. Paired with a chunky strawberry sauce, it transcends mere dessert, becoming a symphony of flavors and textures—a culinary masterpiece to be savored and celebrated. Indulge in this heavenly creation and embark on a journey of decadence and delight, where every bite is a moment of pure bliss.

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easy baked vegan new york cheese cake with chunky straw berry sauce


For the crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 1/4 cup melted vegan butter

For the filling:

  • 2 cups raw cashews (soaked in water for at least 4 hours or overnight)
  • 1/2 cup full-fat coconut milk
  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 cup melted coconut oil
  • Pinch of salt


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a bowl, mix together the graham cracker crumbs and melted vegan butter until well combined. Press the mixture into the bottom of the prepared springform pan.
  3. In a blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt. Blend until smooth and creamy.
  4. Pour the filling over the crust in the springform pan and smooth out the top with a spatula.
  5. Bake in the preheated oven for 45-50 minutes, or until the edges are lightly golden and the center is set.
  6. Allow the cheesecake to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.

Chunky Strawberry Sauce:


  • 2 cups fresh strawberries, chopped
  • 1/4 cup granulated sugar (adjust according to taste)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  1. In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and become soft.
  2. In a small bowl, mix together the cornstarch and water until smooth. Add the cornstarch mixture to the strawberry mixture and stir well.
  3. Continue to cook the sauce, stirring constantly, until it thickens, about 2-3 minutes. Remove from heat and let it cool slightly.
  4. Once cooled, spoon the chunky strawberry sauce over slices of the chilled vegan New York cheesecake before serving.

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