Vegan Classic Baked Cheesecake
Indulge in the creamy decadence of this Vegan Classic Baked Cheesecake, a plant-based twist on the beloved dessert that’s sure to impress vegans and non-vegans alike! With a buttery digestive biscuit crust and a lusciously smooth filling made from blended cashews, silken tofu, and coconut cream, this recipe delivers all the richness and tanginess of a traditional cheesecake—without any dairy. Infused with bright lemon juice and zest for added zing and sweetened to perfection, this baked treat is both elegant and easy to make. Perfectly suited for special occasions or simply as a delightful indulgence, this cheesecake is baked to golden perfection and then chilled to achieve that irresistibly creamy texture. Whether you're catering a vegan gathering or just craving a lighter yet satisfying dessert, this recipe is guaranteed to be a showstopper!
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Ingredients
- 200 grams Digestive biscuits (vegan)
- 75 grams Vegan butter
- 150 grams Raw cashews (soaked for 4 hours)
- 400 grams Silken tofu
- 150 milliliters Coconut cream
- 150 grams Granulated sugar
- 2 tablespoons Cornstarch
- 3 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 180°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
Step 2
Place the vegan digestive biscuits in a food processor and pulse until they form fine crumbs.
Step 3
Melt the vegan butter in a small saucepan or in the microwave, then add it to the biscuit crumbs. Mix until well combined.
Step 4
Press the biscuit mixture firmly into the bottom of the prepared springform pan to form an even base. Use the back of a spoon to smooth it out. Refrigerate while preparing the filling.
Step 5
Drain the soaked cashews and add them to a high-speed blender along with silken tofu, coconut cream, sugar, cornstarch, lemon juice, vanilla extract, and lemon zest.
Step 6
Blend the mixture on high speed until completely smooth and creamy, scraping down the sides as needed.
Step 7
Pour the smooth filling over the prepared base in the springform pan and spread it evenly with a spatula.
Step 8
Place the cheesecake in the preheated oven and bake for 60 minutes, or until the top is lightly golden and set. It will still have a slight wobble in the center.
Step 9
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 30 minutes, to prevent cracking.
Step 10
Once cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight, until completely set.
Step 11
Carefully remove the cheesecake from the springform pan and serve chilled. Enjoy your delicious vegan classic baked cheesecake!
Nutrition Facts
| Serving size | (1192.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3732.6 |
| Total Fat 191.9g | 0% |
| Saturated Fat 80.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1249.2mg | 0% |
| Total Carbohydrate 439.5g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 281.7g | |
| Protein 64.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1534.9mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 1899.4mg | 0% |
Source of Calories