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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


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


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!


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