Daiya New York Cheezecake

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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Okay, this New York style cheesecake from Daiya is the best thing ever.

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As someone who used to love cheesecake in my pre-vegan days, I figured I’d said my last good-byes when I gave up dairy. And, given what I’d learned about the dairy industry, I was completely okay with that.

And then, this.

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Hello again, cheesecake.

This Daiya cheesecake is rich, creamy, and perfectly flavored — and, of course, it’s also cruelty free and far healthier than the dairy version (no cholesterol, trans fats, gluten). And while it does have plenty of plant-based fats and calories, the serving size is gigantic, so keep that in mind when you do the math — it’s so rich that a little goes a long way.

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You’ll find this amazing dessert in the freezer section of the grocery store (and there are three additional flavors: strawberry, key lime, and chocolate). Keep in mind that you’ll need to move it to the fridge to thaw for about 5-6 hours, and then it’ll be ready to slice and serve (and it’s best if it has a few moments to sit at room temperature).

If you love cheesecake, and/or if you want a vegan dessert that will impress omnivorous friends and family, this is among the best and most decadent ever. Enjoy!

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Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

4 thoughts on “Daiya New York Cheezecake”

  1. I have tried their Key Lime Cheesecake which is out of this world. I’m serving the New York Cheezecake for Christmas to non-vegans. It will be interesting to see their reaction.

  2. I haven’t tried Key Lime yet … but our post on the chocolate variety is coming soon!

    I hope your non-vegan friends/family loved the cheezecake!

    Happy new year!

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