We finally got a chance to taste test the Daiya New York Cheezecake! Here are our thoughts on their gluten-free, vegan cheesecake.
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Daiya New York Cheezecake review
Y'all, the short version of this review is that we love this cheesecake!
I've loved cheesecake since I was a kid, and the Daiya New York Cheezecake reminds me of the ones I'd eat during childhood. It's rich and creamy with a not-too-sweet graham cracker crust. Dave and I are both big fans.
One thing you should definitely know about this cheesecake is that you're supposed to store it frozen, then thaw it for five to six hours before serving. Don't get burned like we often do! Plan ahead for cheesecake!
The only drawback to Daiya Cheezecake is that it's on the small side. The package says that it serves four, but those are pretty modest servings. Just something to keep in mind when you're shopping!
We really enjoy this plain, but we agreed that it would also be awesome topped with a dollop of pie filling. You could make some from scratch, but if you're already buying a frozen cheesecake, why not just grab a can of pie filling, too?
Blueberry or cherry toppings both spoke to us as potentials for the Daiya Cheezecake.
Daiya has a few other flavors of vegan cheesecake, too:
- chocolate
- strawberry
- key lime
- pumpkin spice
I've had the key lime before, and it's a delight. The tartness from the key limes is a great contrast to the cheesecake's creamy texture.
Have you tried any of the flavored Daiya Cheezecakes? Get at us!
It's also very easy to make your own vegan cheesecake from scratch! I like making miniature ones, like my classic mini vegan cheesecake or my vegan strawberry cheesecakes.
The ingredients
What's this cheesecake made of, if there's no dairy in it? I'm so glad you asked! Here are the ingredients:
- Filling: Filtered Water, Creamed Coconut, Cane Sugar, Coconut Oil, Tapioca Starch, Expeller Pressed: Canola And/Or Safflower Oil, Potato Starch, Pea Protein, Vanilla Extract, Sea Salt, Xanthan Gum, Sodium Alginate, Lactic Acid (Vegan), Tricalcium Phosphate, Vegan Natural Flavors, Cultured Sugar, Vegan Enzyme
- Crust: Tapioca Starch, Cane Sugar, Coconut Oil, Brown Rice Flour, White Whole Grain Sorghum Flour, Potato Starch, Water, Expeller Pressed: Canola And/Or Safflower Oil, Blackstrap Molasses, Vanilla Extract, Milled Flax Seed, Psyllium, Sea Salt, Sunflower Lecithin, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Xanthan Gum
Despite using coconut as the base, this vegan cheesecake doesn't have any detectable coconut flavor. Trust me, I am not a fan of non-coconut desserts that taste like coconut. And Daiya Cheezecake tastes great!
More episodes
- Atlanta's Yeah! Burger
- Cafe Sunflower Brunch
- Daiya New York-Style Cheezecake
- Simple Truth Strawberry Graham Cracker Ice Cream with Oat Milk
- Vina Prebiotic Soda
Where to listen
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Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to [email protected]!
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Got a question? Tried this recipe? Leave a reply!