I must say I really dislike raw frozen vegan cheesecakes. They just don’t taste right. So when I’m making my own vegan cheesecake I aim to reach that super thick, creamy and decadent texture and taste that I used to adore.
This baked vegan cheesecake is just amazing. Plain and simple or I better say classic. It’s flavored with vanilla and lime zest that is a combination born in heaven. Go ahead and try it yourself!
Preheat oven to 325˚F.
Grease the sides and line the base of your springform pan with parchment paper. Blitz biscuits, melted coconut oil and maple syrup into crumbs. Press it firmly into the base of your tin. Put it in a fridge for 10 minutes to firm up. I used the 9 inch diameter pan and it was a bit too wide. So you might want to use smaller one or just double the filling ingredients (why not?).
Meanwhile prepare the filling of vegan cheesecake. Place all ingredients in a blender and process until very smooth. High-speed blender is recommended.
Pour the mixture onto the biscuit base and even it up.
Bake for 40 minutes.
Remove from the oven and let it cool down for 10-15 minutes. Chill in a fridge at least 4 hours or overnight.
Decorate with your favorite fruits or drizzle with melted chocolate and serve.
PrintBaked vegan cheesecake
Amazing rich and decadent baked vegan cheesecake flavored with vanilla and lime zest.
- Prep Time: 4 hours 20 min
- Cook Time: 40 min
- Total Time: 5 hours
- Yield: 6-8 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the base:
- 200g biscuits (like Graham crackers)
- 50g melted coconut oil
- 1 tbsp maple syrup
For the filling:
- 12.3oz package silken extra firm tofu
- 1 1/2 C raw cashews (soaked or boiled for 10–15 min)
- 1 C sugar
- zest and juice of 1 lime
- 1 tbsp corn starch
- 2 tsp vanilla extract or seeds of 1 vanilla pod
- 1/2 tsp salt
Instructions
- Preheat oven to 325˚F.
- Grease the sides and line the base of your springform pan with parchment paper. Blitz biscuits, melted coconut oil and maple syrup into crumbs. Press it firmly into the base of your tin. Put it in a fridge for 10 minutes to firm up.
- Meanwhile prepare the filling of vegan cheesecake. Place all ingredients in a blender and process until very smooth. High-speed blender is recommended.
- Pour the mixture onto the biscuit base and even it up.
- Bake for 40 minutes.
- Remove from the oven and let it cool down for 10-15 minutes. Chill in a fridge at least 4 hours or overnight.
- Decorate with your favorite fruits or drizzle with melted chocolate and serve.
Notes
I used the 9 inch diameter pan and it was a bit too wide. So you might want to use smaller one or just double the filling ingredients (why not?).
Nutrition
- Serving Size: 1/8 recipe
- Calories: 439
- Sugar: 36.2g
- Sodium: 330mg
- Fat: 21.5g
- Saturated Fat: 8.3g
- Carbohydrates: 56.8g
- Fiber: 1.5g
- Protein: 8.8g
- Cholesterol: 0mg
