This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter. Source:, March 2019

Breana Killeen




Instructions Checklist
  • To prepare nuts for filling: Place cashews (or macadamias) in a heatproof medium bowl. Cover with boiling water by 1 inch and let soak for 1 hour.

  • Meanwhile, preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.

  • To prepare crust: Process pecans in a food processor until finely ground. Add oat flour, coconut oil, maple syrup and 1/2 teaspoon salt; pulse until just combined. Firmly press into the bottom of the prepared pan.

  • Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack for 15 minutes.

  • Drain the cashews (or macadamias) and transfer to a blender or food processor. Add tofu, coconut cream, cornstarch, vanilla, sugar, lemon zest, lemon juice and salt. Blend until very smooth. Scrape into the crust. Place the cheesecake on a rimmed baking sheet.

  • Bake the cheesecake until the edges look very slightly dry and the center appears only slightly jiggly but not liquidy, 50 minutes to 1 hour. Cool on a wire rack until room temperature, about 1 hour. Refrigerate, uncovered, until very cold, at least 3 hours.

  • To serve, run a sharp knife along the edge to loosen the pan sides and remove.


Ingredient Note: People with celiac disease or gluten sensitivity should use oats and oat products, such as oat flour, that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.

Learn more about how to make this vegan cheesecake.

To make ahead: Refrigerate for up to 3 days.

Equipment: 9-inch springform pan

Nutrition Facts

337 calories; 23.4 g total fat; 10.7 g saturated fat; 134 mg sodium. 168 mg potassium; 28.6 g carbohydrates; 2.3 g fiber; 18 g sugar; 5.5 g protein; 5 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 22 mg calcium; 2 mg iron; 53 mg magnesium; 16 g added sugar;