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Baked Vegan Cheesecake (nut-free!)


  • Author: Lisa Kitahara
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

  • 3.5 tbsp (50g) vegan butter
  • 7 rectangle (100g) honey-free graham crackers
  • 2.5 cups (600g) silken firm or soft traditional tofu OR coconut yogurt
  • 3 1/2 tbsp (53ml) neutral oil 
  • 1/2 cup (100g) cane sugar
  • 1/2 cup (65g) corn starch
  • 2.5 tbsp lemon juice 
  • zest of half a lemon
  • 2 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

  1. Pre-heat oven to 160 C  (350 F)
  2. 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
  3. blend tofu, oil, sugar, corn starch, lemon juice, and vanilla (+ optional ingredients) into a high speed blender until smooth and then pour it over the crust
  4. place into the oven and bake for 50-60 minutes. 
  5. let it cool and sit over night
  6. serve with your choice of toppings! (whip cream goes amazingly)