Better Than Tofu Cheesecake
Creamy, tangy, and utterly indulgent, this "Better Than Tofu Cheesecake" is a game-changer for plant-based desserts. Crafted without tofu, this dairy-free cheesecake uses a luscious blend of soaked cashews, non-dairy cream cheese, and coconut cream for a smooth, velvety texture that rivals any traditional recipe. Sweetened naturally with maple syrup and brightened with a hint of fresh lemon juice, it rests atop a buttery graham cracker crust that’s baked to perfection. With minimal prep and no fuss, this vegan cheesecake is baked until golden and chilled to achieve its signature rich, sliceable consistency. Perfect for holidays, special occasions, or everyday sweet indulgence, this plant-based treat ensures no one misses out on dessert!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 5 tablespoons Vegan butter, melted
- 1.5 cups Raw cashews (soaked overnight or boiled for 20 minutes)
- 1 cup Coconut cream
- 8 ounces Non-dairy cream cheese
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly with vegan butter or oil.
In a food processor, pulse the graham crackers until finely crushed. Add the melted vegan butter and pulse again until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Drain and rinse the soaked cashews, then add them to a high-speed blender along with the coconut cream, non-dairy cream cheese, maple syrup, lemon juice, vanilla extract, cornstarch, and a pinch of salt.
Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
Pour the filling over the prepared crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually inside the oven for about 1 hour.
Transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight, for the best texture.
Once chilled, run a knife around the edges of the cheesecake before releasing the springform pan. Slice and serve!
Nutrition Facts
Calories |
4573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.7 g | 355% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 478.4 g | 174% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 331.6 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
