Vegan New York Cheesecake



  • 150 g of smoothie biscuits
  • 100 g of melted vegan butter

Cheesecake Filling:

  • 1 kg of vegan yogurt (store-bought or homemade with soy milk, lemon juice, and salt)
  • 200 g of sugar
  • 45 g of flour
  • 1 teaspoon of vanilla extract
  • 4 flax eggs (4 tablespoons of ground flaxseed mixed with 12 tablespoons of water)
  • 150 g of vegan condensed milk (store-bought or homemade with soy milk, sugar, and cornstarch)


  1. In a bowl, mix the crushed biscuits with the melted vegan butter. Press the mixture into a springform pan, then bake at 320°F (160°C) for 15 minutes.
  2. In another bowl, whisk together the vegan yogurt, sugar, flour, and vanilla extract. Then add the flax eggs and mix well.
  3. Pour the cheesecake filling mixture onto the baked biscuit base.
  4. Bake at 320°F (160°C) for 50-60 minutes or until the cheesecake is set. It should have a slightly golden top.
  5. Allow the cheesecake to cool in the pan for a while, then refrigerate for a few hours or until fully chilled.
  6. Once the cheesecake has cooled and set, you can garnish it as you wish. Consider using fresh fruits, nuts, chocolate, or any toppings you prefer.
  7. Slice and enjoy your delicious vegan New York cheesecake!