Name: Vegan Baked Cheesecake (No Vegan Cream Cheese)
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups (240 g) all-purpose flour (or gluten-free blend); 1/2 cup (50 g) almond flour (or substitute with more all-purpose flour); 1/4 cup (40 g) granulated sugar (or coconut sugar); 3/4 cup (180 g) vegan butter (or refined coconut oil), room temperature; 2 cups (260 g) raw cashews, soaked; 1 cup (250 g) firm silken tofu; 1/2 cup (170 g) maple syrup (or 3/4 cup / 150 g granulated sugar); 1/3 cup (80 g) dairy-free yogurt; 1/4 cup (60 g) dairy-free milk; 1 tbsp (20 g) lemon juice (or apple cider vinegar); 1 tbsp (7 g) cornstarch (optional, for smoothness); 2 tsp vanilla extract; 1/2 tsp salt; 1 1/2 cups (225 g) blueberries and raspberries (fresh or frozen); 3 tbsp (64 g) maple syrup or rice malt syrup (optional); 1 tbsp (7 g) cornstarch

Why You’ll Love This Recipe

I love this recipe because it proves I can make a traditional-style baked cheesecake without cream cheese or complicated ingredients. The cashews add creaminess, the tofu makes the texture silky, and the lemon juice gives the perfect tang. It’s surprisingly simple to make and tastes even better after chilling, making it perfect for special occasions or when I just want a show-stopping dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 3/4 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 maple syrup, optional and to taste
▢1 tablespoon (7g) cornstarch / corn flour

Directions

I start by preheating my oven to 180°C (350°F) and greasing a springform pan.
To make the crust, I mix the flour, almond flour, sugar, and vegan butter until it forms a dough. I press it firmly into the base of the pan and bake for 10–12 minutes until lightly golden.
While the crust cools slightly, I prepare the filling. I soak the cashews in hot water for at least 30 minutes, then drain them.
In a blender, I combine the soaked cashews, tofu, maple syrup, yogurt, dairy-free milk, lemon juice, cornstarch, vanilla, and salt. I blend until completely smooth and creamy.
I pour the filling over the baked crust, smoothing the top with a spatula.
I bake the cheesecake for about 45–55 minutes, until the edges are set but the center is still slightly jiggly.
I let the cheesecake cool completely, then refrigerate it for at least 4 hours or overnight to firm up.
For the topping, I simmer the berries, sweetener, and cornstarch in a small saucepan until thickened. I let it cool before spooning it over the chilled cheesecake.

Servings and Timing

This cheesecake makes about 10–12 slices. It takes me around 20 minutes to prepare, 50 minutes to bake, and at least 4 hours to chill, so I usually make it the day before serving.

Variations

Sometimes I swap the berry topping for a mango or passionfruit glaze for a tropical twist. If I want a chocolate version, I add melted vegan chocolate to the filling. I also like making mini cheesecakes by baking the crust and filling in muffin tins. For extra crunch, I add crushed nuts or granola to the crust.

Storage/Reheating

I keep the cheesecake covered in the fridge for up to 5 days. It also freezes well I slice it, wrap the pieces individually, and store them for up to 2 months. When I want a slice, I thaw it in the fridge overnight. I never reheat this cheesecake, as it’s best served chilled.

FAQs

Do I need to soak the cashews?

Yes, soaking softens them and helps create a smoother filling.

Can I use extra firm tofu instead of silken tofu?

I don’t recommend it, as it won’t blend as creamy. Firm silken tofu gives the best texture.

Can I make this without cornstarch?

Yes, but the cheesecake may be slightly less firm and smooth.

Can I use a different sweetener?

Yes, I sometimes use agave or light-colored syrup instead of maple syrup.

How do I know when the cheesecake is baked?

The edges should be set, but the center should still jiggle slightly. It firms up as it chills.

Can I make the crust with cookies instead of flour?

Yes, crushed vegan cookies with melted butter make a delicious alternative crust.

Can I use other nuts instead of cashews?

Cashews work best for creaminess, but macadamias or blanched almonds can be used as a substitute.

Do I need a springform pan?

It’s best, but if I don’t have one, I use a lined baking dish and lift the cheesecake out with parchment.

Can I serve it without a topping?

Yes, it tastes great plain, but I usually add fruit for extra freshness.

Can I eat it warm?

I don’t recommend it, since the cheesecake sets fully after chilling.

Conclusion

This vegan baked cheesecake is one of my favorite desserts to make when I want something creamy and indulgent without cream cheese. I love how the cashews and tofu create a luscious filling that bakes beautifully, and the fruit topping adds the perfect finishing touch. It’s a show-stopping dessert that feels both wholesome and decadent.