Baked Vegan Cheesecake (NO cream cheese!)

An easy baked vegan cheesecake recipe that is dairy-free, egg-free and delicious. The perfect dessert for any time!

This vegan baked cheesecake has the texture of a regular cheesecake thanks to creamy cashew nuts and silken tofu. Its tangy, cheese-like taste comes from lemon juice and vanilla extract. Combined with a simple digestive biscuit crust, this is a really beautiful, easy to make dessert.

Swap the digestive biscuits for gingerbread cookies for a seasonal take on the recipe or, for a gluten-free option, use gluten-free biscuits.

Impress your dinner guests with this super easy, vegan baked cheesecake. And don’t be afraid to try different flavour combinations! Whilst it is delicious on its own, try serving it with blueberry compote or a biscoff drizzle!

Print Recipe

Baked Vegan Cheesecake (NO cream cheese!)

Prep Time20 mins

Cook Time1 hr 15 mins

Course: Dessert

Keyword: baked cheesecake, cheesecake, dessert, gluten-free

Servings: 6 portions

Ingredients

For the crust

• 150 g digestive biscuits* (see recipe notes for gluten-free option)
• 80 g vegan butter alternative, melted

For the filling

• 155 g raw cashew nuts soaked in cold water overnight
• 310 g silken tofu
• 3 tbsp golden syrup
• 1/2 lemon, juice only
• 1 tbsp cornflour
• 1 tsp vanilla bean paste or extract

Instructions

To make the crust

• Line a loaf tin with baking parchment and preheat the oven to 180 C | Gas mark 4.
• Place the digestive biscuits in a zip-lock bag and bash using a rolling pin until fine. Transfer into a bowl, then pour over the melted butter alternative and mix until combined.
• Press the mixture into the bottom of the baking tin and bake in the middle of the oven for 10 minutes.

For the filling

• Preheat the oven to 160 C | Gas mark 3.
• Drain the soaked cashew nuts and place them in a blender together with the tofu, golden syrup, lemon juice, cornstarch and vanilla paste/extract. Blend until the mixture is completely smooth.
• Pour the mixture over the baked crust. Use the back of a spoon or a spatula to ensure the top is completely smooth.
• Bake in the middle of the oven for 1 hour or until the top is lightly golden brown. Leave to cool before slicing. The cheesecake will be a bit jiggly when you take it out but will firm up as it cools down. Store in the fridge for up to 4 days.
• Can be served on its own but tastes even better served with blueberry compote or biscoff drizzle!

Notes

*Swap the digestive biscuits for gingerbread cookies for a seasonal take on the recipe or, for a gluten-free option, use gluten-free biscuits.