This Vegan Baked Cheesecake is rich, creamy and smooth with a buttery cookie base. No vegan cream cheese needed!
Ingredients (and substitutions)
- plant based butter
- graham crackers
- coconut cream
- soy milk
- refined coconut oil
- coconut yogurt, non dairy sour cream or soft tofu
- cashews
- cane sugar
- corn starch
- lemon juice
- vanilla
How to make baked vegan cheesecake
- Pre-heat oven to 180 C (350 F)
- meanwhile, in a food processor, process the crackers until fine then add the vegan butter until incorporated. In a lined cheesecake pan press the crust down flat evenly
- blend filling mixture in a a high speed blender until smooth and then pour it over the crust
- place into the oven and bake for 50-60 minutes.
- let it cool and sit over night
- serve with your choice of toppings! (whip cream goes amazingly)
If you make this vegan cheese cake please share it and let me know what you think by tagging me on Instagram @okonomikitchen, I love seeing all of your tasty recreations!
PrintBaked Vegan Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
Units
Scale
Crust
- 3.5 tbsp (50g) plant based butter
- 7 rectangle (100g) graham crackers
Filling
- 1/2 cup (120 ml) soy milk
- 1/2 cup (120 ml) coconut cream
- 1/4 cup + 1/2 tbsp (75 ml) soft tofu, full non-dairy fat sour cream or coconut yogurt
- 3 tbsp (40 g) coconut oil or plant based butter, melted
- 2/3 cup (80 g) cashews, soaked
- 1/4 – 1/3 cup (50 – 66 g) cane sugar
- 1 tbsp (10 g) corn starch
- 1 tbsp (15 ml) lemon juice
- 2 (10 ml) tsp vanilla
Optional ingredients to add for a cheese-like flavour:
- 1 tsp nutritional yeast
- 1 tbsp (18g) miso paste
- 2 tbsp (20g) sake lees
Instructions
- Pre-heat oven to 180 C (350 F)
- meanwhile, in a food processor, process the crackers until fine then add the vegan butter until incorporated. In a lined cheesecake pan press the crust down flat evenly
- blend filling mixture in a a high speed blender until smooth and then pour it over the crust
- place into the oven and bake for 50-60 minutes.
- let it cool and sit over night
- serve with your choice of toppings! (whip cream goes amazingly)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Unfortunately, 100g of crackers was not even close to enough to line the bottom of my pan. I even googled what size pan to use. I ended up probably using close to 200g of crackers and the crust still did not look as thick as the one in your pictures.
Hi, how long in advance can I make it?
Hi Lisa, hope you see this!
Just wondering if you could advise me on how to create mini cheesecakes from this recipe eg. adjust the cooking time/ingredient proportions?
Thank you so much!
Esther
Im lactose intolerant too! So happy to finally seem one that is so easy to make!
Can’t wait to try!
loooove this recipe, thanks so much for sharing! one note: you may have forgotten to include nutritional yeast in the instructions part
Would it be okay without the miso? Should I replace it with something else? And does this cheesecake have more of a gelatin-y/bouncy texture?
Yes! It just adds flavour. This has a more mousse-cheesecake like texture slightly springy 🙂
I made this today and added a few tsp of matcha powder to make a matcha cheesecake. It is delicious- great flavor and texture! I used an 8 in springform and it’s a pretty thin layer so I think next time I’ll make it in a smaller pan. Definitely making it again though!
Hi Margaret,
Thanks so much for sharing, I’m so glad you enjoyed! Adding the matcha is such a great idea– i’ll have to try!
The soft tofu is like silken tofu or no?
It can be called “soft tofu” or silken firm tofu 🙂
Hi, my cheesecake looks like it’s sweating! I baked it yesterday, then today there is a layer of condensation on top. Any idea why?
Hey! Mine did that too, but it didn’t impact the flavour at all! Sooo good. I can’t BELIEVE this is vegan, and it’s so much cheaper than any other cheesecake recipe I saw! I added a cap full of sake instead of the sake paste, and it worked just fine!