This baked vegan cheesecake is rich, creamy, and perfectly smooth with a refreshing hint of lime and vanilla. Made with wholesome plant-based ingredients like cashews and silken tofu, it delivers the classic texture of traditional cheesecake without dairy or eggs. The crunchy biscuit crust pairs beautifully with the velvety filling, making it an impressive dessert for holidays, celebrations, or weekend baking.

Why You’ll Love This Recipe

• Completely dairy-free and egg-free while still tasting rich and indulgent
• Smooth and creamy texture thanks to blended cashews and silken tofu
• Easy to prepare with simple ingredients
• Perfect make-ahead dessert since it needs chilling time
• Balanced flavor with sweet vanilla and fresh lime zest
• Great for birthdays, gatherings, or special occasions
• Can easily be customized with fruit toppings or chocolate drizzle
• Bakes beautifully without cracking easily

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 200 g graham-style biscuits or digestive biscuits
• 50 g coconut oil, melted
• 1 tablespoon maple syrup

For the filling:

• 12.3 oz silken extra-firm tofu
• 1 ½ cups raw cashews, soaked for at least 4 hours or boiled for 15 minutes
• 1 cup granulated sugar
• Zest of 1 lime
• Juice of 1 lime
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Optional toppings:

• Fresh berries
• Melted dark chocolate
• Lime slices
• Coconut whipped cream

Directions

1. Preheat your oven to 325°F (160°C). Lightly grease a springform pan and line the bottom with parchment paper.
2. Prepare the crust by crushing the biscuits into fine crumbs using a food processor. Add the melted coconut oil and maple syrup, then pulse until the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom of the prepared pan. Place it in the refrigerator for about 10 minutes to set while you prepare the filling.
4. Drain the soaked cashews and add them to a high-speed blender along with the silken tofu, sugar, lime zest, lime juice, cornstarch, vanilla extract, and salt.
5. Blend until the filling becomes completely smooth and creamy. Scrape down the sides of the blender if needed to ensure there are no lumps.
6. Pour the filling over the chilled crust and spread evenly with a spatula.
7. Bake the cheesecake for about 40 minutes. The center should still have a slight wobble when removed from the oven.
8. Allow the cheesecake to cool at room temperature for 10 to 15 minutes.
9. Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, for the best texture.
10. Decorate with fresh fruit, melted chocolate, or your favorite toppings before serving.

Servings and timing

• Servings: 6–8 slices
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Cook Time: 40 minutes
• Total Time: Approximately 5 hours

Variations

• Add a berry swirl by mixing raspberry or strawberry puree into the filling before baking.
• Use lemon zest instead of lime for a brighter citrus flavor.
• Make it chocolate flavored by blending in 2 tablespoons cocoa powder.
• Add a caramel drizzle on top for extra richness.
• Create a nut-free version using sunflower seeds instead of cashews.
• Try an Oreo-style crust using chocolate sandwich cookies.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

To serve from frozen, thaw overnight in the refrigerator. This cheesecake is best enjoyed chilled, so reheating is not necessary. If desired, let it sit at room temperature for about 15 minutes before serving for a softer texture.

FAQs

Can I make this cheesecake without tofu?

Yes, but the texture will change. You can substitute additional soaked cashews or dairy-free cream cheese.

Why do I need to soak the cashews?

Soaking softens the cashews, helping them blend into a creamy and smooth filling.

Can I freeze vegan cheesecake?

Yes, it freezes very well. Wrap slices tightly and thaw in the refrigerator before serving.

What type of tofu works best?

Silken extra-firm tofu gives the smoothest and creamiest texture.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar without affecting the texture too much.

How do I know when the cheesecake is done baking?

The edges should look set while the center still jiggles slightly.

Can I make this gluten-free?

Yes, simply use gluten-free biscuits for the crust.

Why is my cheesecake not smooth?

The cashews may not have been soaked long enough or blended thoroughly.

Can I add fruit toppings?

Absolutely. Fresh berries, mango, cherries, or fruit sauces work wonderfully.

How long should the cheesecake chill?

At least 4 hours, but overnight chilling gives the best texture and flavor.

Conclusion

This baked vegan cheesecake proves that plant-based desserts can be every bit as rich and satisfying as traditional versions. With its creamy filling, crisp biscuit crust, and refreshing citrus flavor, it’s a dessert that feels both elegant and comforting. Whether served plain or topped with fresh fruit and chocolate, this cheesecake is guaranteed to impress both vegan and non-vegan guests alike.

Print