This vegan New York cheesecake with raspberry sauce is creamy, easy to make and tastes like the original – without any animal products.

Ingredients

  • Prep: 30 min
  • Bake: 60 min
  • Rest: 4 h

The recipe is made for a springform pan with a diameter of 26 cm (10 in) and makes 8 to 10 slices.

For the filling

½
zest of an organic lemon
1
tbsp
lemon juice
1½
lb
soy quark
9¼
fl oz
whipping cream (vegan)
5⅓
fl oz
soy cream "cheese"
6
oz
margarine
6⅓
oz
sugar
2⅓
oz
vanilla pudding powder

For the base

12
oz
chocolate cookies
6
oz
margarine

Raspberry sauce

1
lb
raspberries
4
tbsp
sugar
Ingredients for the vegan cheesecake, seen from above
Step 1
12
oz
chocolate cookies
12
oz
margarine
½
zest of an organic lemon
1
tbsp
lemon juice

Prepare the ingredients:

  • Crush the cookies into fine crumbs (e.g. in a blender).

  • Melt the margarine.

  • Zest half a lemon, then squeeze it.

Vegan cheesecake, step 1b: crushing the cookies

I crushed the cookies in my Ninja blender.

Vegan cheesecake, step 1: preparation
Step 2
12
oz
chocolate cookies
6
oz
margarine (!!)

Cookie base:

  • Mix the cookie crumbs with half of the melted margarine (i.e. 170 g / 6 oz).

  • Line the bottom of a greased springform pan (26 cm / 10 in) with 2/3 of the cookie mixture and use the remaining third to form the sides.

Vegan cheesecake, step 2a: melting the butter

Melted margarine and the cookie crumbs

Vegan cheesecake, step 2b
Step 3

All ingredients for the filling (see above).

Filling:

  • Mix all the ingredients with a hand mixer.

  • Then tap the bowl on the table a few times to knock out any excess air bubbles. That way the cheesecake won't crack while baking.

Vegan cheesecake, step 3
Step 4

Baking:

  • Bake at 350 °F / 180 °C (conventional, top and bottom heat) for 60 min.

  • Then let it cool for 10 min with the oven door open, and afterwards at room temperature. Ideally, let it set in the fridge overnight.

Vegan cheesecake, step 4
Step 5
1
lb
raspberries
4
tbsp
sugar
  • Bring the raspberries to a boil once together with the sugar.
Vegan cheesecake, step 5
Vegan cheesecake, outro
Cheesecake with raspberry sauce, teaser

Tips

It's best to let the cheesecake rest in the fridge overnight. That's when the texture is perfect!

    Season

    Season: June to September
    • raspberries: June to September

    Only main ingredients of 100 g or more, or a whole piece, count. Spices and small amounts are left out.

    Nutrition

    estimated per piece

    • 552kcal
    • 7.8 gProtein
    • 48.7 gCarbs
    • 35.2 gFat

    Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.

    Cost Test phase

    estimated per piece

    about €1.10

    What goes into the price

    • raspberries€0.33
    • soy quark€0.23
    • chocolate cookies€0.18
    • margarine€0.14
    • whipping cream€0.10
    • soy cream "cheese"€0.05
    • sugar€0.02
    • vanilla pudding powder€0.02
    • zest of an organic lemon€0.02
    • lemon juice€0.01

    Total €1.10 per piece, rounded to about €1.10.

    This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.

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