Vegan Basque Cheesecake
Indulge in the creamy decadence of this Vegan Basque Cheesecake, a plant-based twist on the iconic Spanish dessert known for its irresistibly caramelized crust and luscious, custardy interior. Made with rich vegan cream cheese, velvety coconut cream, and a hint of fresh lemon juice, this dessert delivers big on flavor while being dairy-free. The magic happens in a high-temperature bake that creates its signature deep golden top, while the inside remains perfectly soft and dreamy. Simple ingredients like cornstarch and all-purpose flour give it structure without compromising its silky texture. Whether served slightly warm or chilled for a firmer bite, this fuss-free cheesecake is perfect for impressing guests or treating yourself. Ideal for vegan dessert lovers, this recipe comes together in just 15 minutes of prep and will become your go-to plant-based indulgence.
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Recipe Information
Ingredients
- 450 grams Vegan cream cheese
- 240 milliliters Coconut cream
- 200 grams Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 teaspoon Sea salt
Instructions
Preheat your oven to 220°C (428°F) and line a 9-inch springform pan with parchment paper, ensuring the paper extends 1-2 inches above the edge of the pan.
In a large mixing bowl, add the vegan cream cheese and granulated sugar. Beat together with a hand mixer or a stand mixer until smooth and creamy, about 2-3 minutes.
Add the coconut cream to the mixture and continue beating until fully combined and creamy.
Sift the cornstarch and all-purpose flour into the bowl and add the vanilla extract, lemon juice, and sea salt. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes. Do not open the oven door during baking. The top should be deeply browned and the center may still wobble slightly.
Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature. The center will firm up as it cools.
Carefully remove the cheesecake from the springform pan and peel away the parchment paper.
Transfer to a serving plate, slice, and enjoy your vegan Basque cheesecake. For best results, chill in the refrigerator for a few hours or overnight before serving.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 385.7 g | 140% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 325.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 421 mg | 9% | |
*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.
