Baked vegan cheesecake with a creamy filling and juicy berries. The recipe includes options for gluten free, refined sugar free and coconut free!
I used to specialise in raw desserts in my cake business but definitely prefer baked vegan cheesecakes! They are creamier, richer and less likely to taste like coconut.
I've been on a mission for a few years to perfect an easy baked vegan cheesecake recipe and I've finally nailed it.
Vegan cheesecake with NO cream cheese
Compared to other baked vegan cheesecake recipes, my recipe uses NO vegan cream cheese. Vegan cream cheese can be difficult to find, expensive and sometimes not the most wholesome ingredients!
This baked cheesecake has the creaminess of a regular cheesecake and, with the right flavourings, is simply delicious!
If you prefer a cheesecake WITH cream cheese, see my vegan strawberry cheesecake or vegan pumpkin cheesecake recipe.
Ingredients for the filling for the vegan baked cheesecake
To mimic the creamy and melt-in-your filling of classic cheesecakes, I used the following ingredients:
Cashews to provide the fat and mouth feel similar to conventional cheesecakes. But don't worry - you can barely taste them.
Silken tofu to provide a smooth creaminess that you simply can't get from the highest powered blender. I love using silken tofu in desserts, and I love it even more when people can't taste soy in it, such as in my decadent chocolate mousse tart
Plant-based yoghurt such as coconut, almond or soy. I didn't put yoghurt in my first vegan baked cheesecake recipe. However, my friend Audrey at Unconventional Baker used coconut yoghurt in her baked vegan cheesecake recipe so I gave her recipe ago and was super pleased with the results! So I went back to my original recipe and made a few tweaks.
Plant-based milk because you need some liquids in there somewhere!
Corn flour/starch (not pictured and optional) to thicken the cheesecake filling.
To minimise the cheesecake from tasting like a nutty soy fest, I added a load of natural flavourings such as:
Maple syrup because the fruity sweetness is needed to make the cheesecake taste good. I've tried other sweeteners but maple syrup's flavour profile really stands out the most.
Vanilla extract (or vanilla bean powder) because they always remind me of dessert, ice cream and cake!
Lemon juice to provide some acidity to balance out the creaminess of the other ingredients
Salt, an overlooked but essential ingredient to provide depth to the cheesecake!
Making the crust for the vegan baked cheesecake
The crust is an easy simple mix of :
Flours/flour of your choice. To make this gluten free, I used a gluten free flour blend and almond meal. If you don't need a gluten free cheesecake, just use plain flour.
Refined coconut oil or vegan butter to allow the flour to stick together.
Coconut sugar for a little sweeteness.
The easiest way to make the crust is to add all the ingredients to a food processor and pulse until combined.
Then transfer the mixture directly into your cake tin and press it against the bottom and sides to form a crust. Parbake the crust in your preheated oven for just 15 minutes.
How to serve
The cheesecake is best served with fruit such as raspberries or passion fruit as their tartness cuts through the richness of the cheesecake! I also love how the seeds in the raspberries contrasts with the smooth creaminess of the cake.
See my other vegan cheesecake recipes (baked and unbaked):
- Vegan Strawberry Cheesecake
- Baked passion fruit vegan cheesecake tart: Similar to this recipe but shorter in height and with passionfruit
- Blueberry, blackberry and ginger cheesecake (raw / unbaked)
- Rainbow vegan cheesecake (raw / unbaked)
Or see my other classic vegan dessert recipes:
I hope you enjoy this recipe!
Baked Vegan Cheesecake with Berries
Ingredients
Crust
- 1 ½ cups (240g) plain flour or gluten-free flour blend
- ½ cup (50g) blanched almond meal , or substitute with more flour
- ¼ cup (40g) regular or coconut sugar
- ¾ cup (180g) vegan butter or solid refined coconut oil
Cheesecake filling
- 2 cups (260g) raw cashews*
- 1 cup (250g) firm silken tofu, also known as 'traditional tofu'**
- ½ cup (180g) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
- ½ cup (90g) plant-based yoghurt, such as coconut, soy or almond
- ¼ cup (60g) plant-based milk, such as almond, soy or coconut
- 1 tbsp (7g) corn flour or corn starch, optional but creates a smoother cheesecake
- 2 tsp lemon juice or apple cider vinegar***
- 2 tsp vanilla extract or vanilla bean powder
- Pinch of any good-quality salt
To decorate
- 1 ½ cups (225g) frozen/fresh blueberries and raspberries
- ¼ cup (100g) any light-coloured sweetener, such as rice malt syrup or maple syrup, optional and to taste
- 1 tbsp (7g) corn flour or corn starch
Instructions
- Preheat the oven to 180°C (350°F). Line the bottom and sides of a spring-form or loose-bottom cake tin. I used a tall 20 cm (8-inch) cake tin.
To make the crust:
- In a large bowl or food processor, mix all the crust ingredients until well combined. It should stick together when pinched between two fingers. If the mixture is still a bit dry, add a dash of water and mix until the ingredients come together. Firmly press the mixture into the bottom and sides of the lined cake tin so it's about 8 mm thick.
- Bake the crust for 15 minutes or until slightly golden and it's dry to the touch. Set aside.
To make the filling:
- Add all ingredients to a blender and blend until there are no lumps. Taste and adjust the level of sweetness and sourness, if needed. Pour the cheesecake filling into the crust.
- Tap the cheesecake firmly on the counter a few times to remove any air bubbles.
Baking the cheesecake:
- Bake the cheesecake for 45-50 minutes, just before the filling sets. If the crust is browning too quickly, cover the cheesecake with a metal tray. The cheesecake is ready when the filling is no longer liquid and the filling still 'jiggles' in the middle. Allow the cheesecake to cool in the oven with the door ajar for at least 1 hour.
- Remove the cheesecake from the oven. Let it come to room temperature, cover it and set it aside in the fridge overnight to chill.
The next day, prepare the berry topping:
- Add all or most of the berries and rest of the ingredients to a small saucepan and mix until combined. Place the saucepan over medium heat and mix for 5 minutes until thickened. Remove from the heat and allow it to cool.
- Remove the cheesecake from its tin. Spoon and spread the berry topping on top and top with additional berries if desired. Cut and serve!
- The cheesecake can be kept in an airtight container at room temperature for 1 day or in the fridge for up to 5 days.
Notes
This post was originally published in July 2019 but updated in October 2020.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
Are you able to freeze this cake, and have it thaw well before eating?
I haven't tried it but I suspect the tofu will separate in the fridge so wouldn't recommend it!
The sweetener quantity in grams is not correct - 1/2 cup is 125 ml, so the indicated amount is almost double that. I wish I double-checked before it was too late 🙁
Hi, the liquid measurement is in grams so it's actually correct. Grams are a weight measurement but mL are a volume measurement. Also, see this page
My. Rice made this for a family Easter today and wow it was amazing - thank you Laura ♥️
If I wanted to turn this into a sheet cake size how would I go about converting it?
Thanks!
Good question! If you're using a standard sheet pan (33x23cm or 13x9in), try doubling the crust and filling ingredients. However, I haven't tried it so can't vouch for results!
I made this for Valentine’s Day and it turned out absolutely perfect!!! This will be my go to cheesecake here on out. It was so simple to make and very delicious.
Aw that's soo nice to hear!! Thanks so much for taking the time to leave your feedback 🙂