Vegan Classic Baked Cheesecake
Indulge in the creamy decadence of this Vegan Classic Baked Cheesecake, a dairy-free twist on the beloved dessert that’s perfect for any occasion. Made with a buttery vegan digestive biscuit crust, this cheesecake is filled with a silky blend of cashews, silken tofu, and coconut cream, delivering a luscious texture that rivals traditional recipes. Hints of fresh lemon juice and zest, paired with a touch of vanilla, provide a bright and aromatic flavor profile. Baked to perfection and chilled for ultimate creaminess, this egg-free and dairy-free dessert is easy to prepare and sure to impress. Ideal for vegans and non-vegans alike, it’s a show-stopping treat that’s both classic and guilt-free.
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
Place the vegan digestive biscuits in a food processor and pulse until they form fine crumbs.
Melt the vegan butter in a small saucepan or in the microwave, then add it to the biscuit crumbs. Mix until well combined.
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.
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.
Blend the mixture on high speed until completely smooth and creamy, scraping down the sides as needed.
Pour the smooth filling over the prepared base in the springform pan and spread it evenly with a spatula.
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.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 30 minutes, to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight, until completely set.
Carefully remove the cheesecake from the springform pan and serve chilled. Enjoy your delicious vegan classic baked cheesecake!
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 35.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 236 mg | 5% | |
*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.
