Vegan Cheesecake

Vegan Cheesecake

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From:, March 2019

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Filling
  • 1½ cups raw cashews or macadamia nuts
  • 8 ounces silken tofu
  • 1 cup coconut cream
  • 1 tablespoon cornstarch
  • 2 teaspoons pure vanilla extract
  • ¾ cup sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt
  • Crust
  • 1 cup pecans, toasted
  • 1 cup gluten-free oat flour (see Note)
  • ⅓ cup melted coconut oil
  • 3 tablespoons pure maple syrup
  • ½ teaspoon salt


  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
  3. To prepare crust: Process pecans in a food processor until finely ground. Add oat flour, coconut oil, maple syrup and ½ teaspoon salt; pulse until just combined. Firmly press into the bottom of the prepared pan.
  4. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack for 15 minutes.
  5. 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.
  6. 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.
  7. 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 information

  • Serving size: 1 slice
  • Per serving: 337 calories; 23 g fat(11 g sat); 2 g fiber; 29 g carbohydrates; 5 g protein; 6 mcg folate; 0 cholesterol; 18 g sugars; 16 g added sugars; 5 IU vitamin A; 1 mg vitamin C; 22 mg calcium; 2 mg iron; 134 mg sodium; 168 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 4½ fat, 1 other carbohydrate, ½ starch

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