Indulge in the creamy, rich flavours of this vegan baked cheesecake that’s also gluten-free. This delightful dessert, made with cashew nuts and silken tofu, offers a smooth, luxurious texture without any dairy. Perfect for any occasion, this recipe will satisfy your sweet tooth and impress your guests. Here’s how to create this heavenly treat:
Ingredients
For the crust
- 1 tbsp melted coconut oil
- 2 tbsp maple syrup
- 40g ground almonds
- 40g plain flour
For the filling
- 135g raw cashew nuts, soaked overnight and drained
- 300g silken tofu
- 10 tbsp maple syrup
- 4 tbsp freshly squeezed lemon juice
- 1 tbsp cornflour
- ½ tsp vanilla extract
Instructions
1. Prepare the crust: Preheat your oven to 175°C. Mix the melted coconut oil, maple syrup, ground almonds and flour together to make a thick paste. Press the mixture firmly into the base of a lined 16cm spring form tin. Bake for 10 minutes until golden brown. Remove from the oven and set aside.
2. Make the filling: Drain and rinse the soaked cashew nuts. Place them in a food processor with the silken tofu, maple syrup, lemon juice, cornflour, and vanilla extract. Blend until completely smooth.
3. Assemble and bake: Pour the filling over the baked crust, spreading it out evenly. Bake for 30-40 minutes, at 160°C until the top is set and slightly golden. Allow the cheesecake to cool completely in the tin, then refrigerate for at least 4 hours or overnight to firm up.
4. Serve and enjoy: Remove the cheesecake from the tin and slice. Serve chilled, and top with your favourite berries. 
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This creamy, protein-packed dessert is perfect for satisfying your sweet tooth while staying healthy. You will delight in the rich flavours and smooth texture of this vegan baked cheesecake, a perfect addition to any dinner party or family gathering.
If you’re looking for another delicious vegan dessert, try our refreshing Vegan Lemon Posset. This zesty, creamy treat is perfect for warm days and adds a light and healthy finish to any meal.