Baked Vegan Cheesecake (NO cream cheese!)
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.