This vegan baked cheesecake is creamy and rich and uses NO dairy-free cream cheese! It is easy to make and you even don't need a water bath. Also, the cheesecake can easily be made gluten-free, refined sugar-free and coconut free.
Why you'll love this cheesecake
ACCESSIBLE INGREDIENTS: This vegan baked cheesecake uses no vegan cream cheese, which can be temperamental and difficult to find. Instead, I used more common ingredients that are found in many countries.
TASTE/TEXTURE: Creamy, sweet, tart and indulgent vegan dessert.
DIFFICULTY: Easy to make, with the help of a blender! You DON'T need to bake the cheesecake in a water bath or deal with a tray of hot water.
If you prefer cheesecakes WITH cream cheese, see my no-bake vegan strawberry cheesecake, baked vegan pumpkin cheesecake or baked vegan gingerbread cheesecake.
Ingredients you'll need
Ingredient notes
Flour, vegan butter and sugar for a crunchy cookie-style crust. Almond flour makes the crust richer and 'buttery'. The crust will work with gluten-free all-purpose flour.
Cashew nuts add richness to the filling whereas silken tofu makes it creamy and not too heavy. You don't need coconut cream for this baked vegan cheesecake!
Thick dairy-free yogurt adds a tartness to the filling that is typical of cheesecakes. I recommend using a thick yogurt, whether it's oat yogurt, soy yogurt or coconut yogurt!
Cornstarch (or corn flour in UK/Australia) makes the filling a little more smooth.
Maple syrup, lemon juice, vanilla and salt provide depth of flavor. Don't skimp on these ingredients otherwise, your cheesecake won't have much taste!
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Tips for making the crust
The crust is easy to make as you just need to mix all the ingredients in a large bowl, food processor or stand mixer. The final mixture should be a cookie dough consistency.
Then transfer the crust mixture to your springform pan and press it against the bottom and sides. You may want to use a spoon or spatula to smooth the surface! Finally, we're par-baking the crust to make sure it's crunchy and not soggy for the final cheesecake.
Tips for making the cheesecake filling
The cheesecake filling is easy to make as you just add all the ingredients to a blender and blend. The filling mixture should be runny and similar in consistency to a thin pouring custard. Unfortunately, I don't recommend using a food processor as it will not blend the cashews well enough.
Finally, taste test the cheesecake mixture and add more sweetener, vanilla, lemon juice or salt to taste. Feel free to add some fresh lemon zest if you'd like a more zesty acidic flavor that's typical of cheesecakes.
Serving suggestions
This baked vegan cheesecake is best served with slightly acidic fruit such as raspberries or passionfruit (fresh or a compote) as it helps cut through the rich filling!
Some other delicious toppings for your vegan cheesecake are:
- dairy-free whipped cream (such as coconut whipped cream)
- chocolate ganache
- vegan caramel sauce
- pecan caramel topping, from my pumpkin cheesecake recipe
Customizing this vegan baked cheesecake
Whole or chopped fruit, such as blueberries or stewed apples would complement this cheesecake well!
I don't recommend adding strawberry puree to the filling as it makes the cheesecake an unpleasant brown color.
Yes! I have tried this and the cheesecake filling still has a similar consistency to the original. When the sugar comes in contact with the liquid ingredients in the filling, it liquifies and behaves similarly to maple syrup or other liquid sweeteners.
More vegan cheesecake recipes
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Vegan Baked Cheesecake (no vegan cream cheese)
Ingredients
Crust (note 1 for alternatives)
- 1 ½ cups (240g) all-purpose plain flour, or gluten-free all-purpose flour
- ½ cup (50g) almond flour / blanched almond meal, or substitute with more flour
- ¼ cup (40g) granulated sugar, or coconut sugar
- ¾ cup (180g) vegan butter, or solid refined coconut oil, room temperature
Cheesecake filling
- 2 cups (260g) raw cashews, (note 2)
- 1 cup (250g) firm silken tofu, also known as 'traditional tofu' (note 3)
- ½ cup (170g) maple syrup, or any light-colored sweetener, or ¾ cup (150g) granulated sugar, to taste
- ⅓ cup (80g) dairy-free yogurt
- ¼ cup (60g) dairy-free milk
- 1 tablespoon (20g) lemon juice, or apple cider vinegar, or to taste (note 4)
- 1 tablespoon (7g) cornstarch / corn flour, optional but creates a smoother cheesecake
- 2 teaspoons vanilla extract, or to taste
- ½ teaspoon salt, or to taste
To decorate
- 1 ½ cups (225g) frozen or fresh blueberries and raspberries
- 3 tablespoons (64g) any light-coloured sweetener, such as rice malt syrup or maple syrup, optional and to taste
- 1 tablespoon (7g) cornstarch / corn flour
Instructions
- Preheat the oven to 180°C (350°F). Line the bottom and sides of a springform or loose-bottom cake pan with parchment paper. I used a tall 8-inch (20 cm) cake pan.
To make the crust:
- In a large bowl or food processor, mix all the crust ingredients until well combined. It should stick together if you pinch it between two fingers. If the mixture is a little dry, add a dash of water and mix until it comes together. Firmly press the mixture into the bottom and sides of your cake pan so it's about ⅓ inch (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 of the cheesecake filling ingredients to a blender and blend until there are no lumps. Taste test the mixture and adjust the level of sweetener, lemon juice, vanilla, and salt, if desired. 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 or until just before the filling sets. If the crust is browning too quickly, cover the cheesecake with aluminum foil. The cheesecake is ready when the filling is no longer liquid but the filling still 'jiggles' in the middle. Allow the cheesecake to cool in the oven with the oven door ajar for at least 1 hour.
- Remove the cheesecake from the oven. Let it come to room temperature, cover the cake tin and chill it in the refrigerator overnight.
The next day, prepare the berry topping:
- Add the berries and the topping ingredients to a small saucepan. If you're using fresh berries, reserve a handful for later. Mix the saucepan ingredients until combined. Place the saucepan over medium heat and mix for 5 minutes or until thickened. Remove from the heat and allow it to cool.
- Remove the cheesecake from the cake pan. Top the cheesecake with the berry compote and reserved fresh berries. Cut and serve!
- Store the cheesecake in an airtight container at room temperature for 1 day or in the fridge for up to 5 days.
Notes
- For a graham cracker crust, blitz 300g graham crackers in a food processor until it resembles fine crumbs. Add 40g sugar and 90g melted vegan butter and pulse until combined. Firmly press the mixture against the bottom and sides of your cake pan and bake for 10 minutes. If the crust collapses during baking, press it back while it's warm.
- If you have a high-powered blender, you don't need to soak the cashews beforehand. If you don't have a high-powered blender, soak the cashews overnight and drain them before blending.
- Traditional tofu is halfway between extra silken tofu and extra firm tofu. It often comes in a tub and wobbles a little when you shake it. When you blend it, it will completely break down into a creamy mixture compared to firm tofu which will stay in small chunks.
- Do not omit the lemon, vanilla and salt as they help this recipe taste like a regular cheesecake.
Nutrition
This post was originally published in July 2019 and updated a few times to provide an improved recipe and helpful process images.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Alexandra says
This is the best vegan baked cheesecake ever! I made it with a crust from your chocolate tart recipe ( doubled the quantities for the crust since I used a 9 inch pan). My non-vegan family loved it, and this is my favorite cake now. Thank you so much for this delicious cake recipe!
Anthea says
Aw I'm SO happy to hear that and especially that non-vegans loved it! Love the idea of using the crust from the choc tart recipe. Thanks so much for your lovely comment 🙂
Isa Menzies says
This recipe is amazing! I made it yesterday, and completed it today (though I have to admit that I couldn't wait and had to try a little slice last night, haha).
The only substitution I had to make was using tapioca flour instead of cornstarch (they didn't stock any at my local bulk food store), and it worked perfectly fine.
The recipe isn't too hard or fiddly, and the ingredients are all easily available. I love this cake, and will definitely be making this again. Thanks Anthea!
Anthea says
Soo glad you enjoyed this recipe and found it easy! And that's great that tapioca worked for you instead :). Thanks so much for your feedback!
David O says
Amazing recipe. You have so many good recipes. Don't know where to start lol. Keep up the great work. Very talented
Anthea says
Aw thanks so much for your kind comment!
Diane says
This was the first baked cheesecake I have ever made and it was creamy and delicious! I made it for a dinner party for non-vegan friends and I had smiles all around! Thank you so much!
Anthea says
I'm so glad to hear Diane and it's always the best when non-vegans enjoy it! Thank you so much for your lovely feedback xo
Daviana says
Loved it!! I decided to melt dairy free gluten free chocolate chips and spread it on the cheesecake below the berry topping (I let the chocolate cool in the fridge before I added the berry topping). Definitely much more filling than I thought, but that just means it’ll last longer and more to share!!! Will be making again, wish I could post a picture!
Anthea says
Oooh that sounds absolutely amazing! I'll have to try the chocolate next time :). I'm so glad you loved the recipe and thanks soo much for leaving your feedback!
Adrian says
Hi, would love to make this but I have a nut allergy. Can you recommend any substitute for the cashews? Eg sunflower seeds?
Anthea says
Hey, yes sunflower seeds will work! Just soak them beforehand as they tend to be a little tougher than cashews 🙂
Adrian says
Awesome. Thank you for the reply. How long would you suggest I soak them for?
Anthea says
I'd say soak them for around 4 hours in room temperature water or 30 minutes in hot water :). Let me know how you go!
Adrian says
Well I made this yesterday. Substituted sunflower seeds due to nut allergy. The crust and the texture was great but it tasted very ‘seedy’. Also I used rice malt syrup as the sweetener but it definitely wasn’t sweet enough (although I drizzled golden syrup on my piece afterwards and it was ok)
J says
Hi!
The recipe looks great. Although, the only thing preventing me from making this is the yogurt. Are there any replacements?
Xoxo
Anthea says
Thank you! Thick canned coconut cream (the stuff at the top of the can) will work but the filling will be less 'tangy'. This could be made up by a little lemon juice - I hope that helps!
vendela says
Looks so good! Can’t wait to try it
Anthea says
Thank you! I hope you enjoy it!
Eva Brenner says
This was sooooo yummy thank you!! I used raspberries in the baking and kiwi fruit on top. Made it for my partner's birthday and he loved it!
Anthea says
So glad to hear Eva! Thanks for your lovely comment 🙂
anna says
looks yummy. You’re a fantastic cook
Anthea says
Aw thanks Anna!
Theresa at Dr. Praegers says
This was absolutely delicious!! I can't wait to show this recipe to all of my coworkers! Thank you SO much. Will definitely be making it again.
Anthea says
So very glad you enjoyed it Theresa and thanks for leaving such a kind message 🙂
Sofia says
Hi, I am getting ready to make this for Thanksgiving and I'm so excited! I just have a question, what kind of yogurt do you suggest using?
Anthea says
How exciting! I'm based in Australia so have different yoghurts from you. However, I've used thin and thick plant-based yoghurts for this and it worked beautifully xo
Cali says
Hi. Hoping you could help clear up a tofu question. The silken tofu we have here is in a plastic tub and is very soft when you take it out, creamy textured and falls apart when handled. Firm tofu is quite hard and you can handle it easily, break it or cut it. When you say ‘firm silken tofu’ what exactly do you mean please?
Anthea says
Sure! So, if tofu has a spectrum, silken tofu is on one end and extra firm tofu is on the other end. Firm silken tofu is one step up from silken tofu and just slightly firmer. It usually comes in a tub. This page calls it 'medium tofu.'
Debbie says
Hi there! Can we substitute the tofu? Merci!
Anthea says
Hi! You could probably substitute the tofu with more cashews but it will be more grainy 🙂
Debbie says
Thank you!!! 🙂
Hellen says
Hi there. I would like to try your vegan cheesecake, but my daughter has a peanut, nuts and soy allergies. Do you have any tips for alternatives. Am always good at making up something but baking is not my strong point. I was thing yams but not sure how these react when baked. If any ideas pls let me know.
Anthea says
Hi! I have tried substituting sunflower seeds instead of cashews in my raw vegan cheesecake recipes and they work perfectly! I'm not sure how they'd behave in a baked vegan cheesecake recipe. I think yams would work well, along with yoghurt and sweet potato 🙂
Mary Turner says
Hi,
Would love to try this recipe but I am now intolerant to cashews. Would your recipe still work if I substituted the cashews for Macadamias? Although Macadamias once blitzed have a much more runny consistency than cashews some perhaps would not hold together?
Anthea says
Hi! I haven't tried macadamias for this recipe, but I would say they would work! You might just need to add 2 tablespoons of coconut oil to make sure it solidifies. I have substituted sunflower seeds for cashews in similar recipes, and they worked perfectly xo
Mary Turner says
Thank you. Will give it a try.
Ashley says
This looks amazing! Love all your creations!
Anthea says
Aw, thanks Ashley! xo
Sara Kiyo says
Great recipe Anthea – been missing a baked plant based cheesecake, I'm a little tired of the endless frozen ones! 😉
Anthea says
Thanks so much Sara! I'm a little tired of the frozen cheesecakes too! Haha!