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Baked Vegan Cheesecake

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A rich and creamy baked vegan cheesecake made with cashews, silken tofu, and a crunchy biscuit crust, flavored with vanilla and fresh lime. This dairy-free dessert is smooth, indulgent, and perfect for special occasions or make-ahead entertaining.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours
  • Yield: 6–8 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

  • 200 g graham-style biscuits or digestive biscuits
  • 50 g coconut oil, melted
  • 1 tablespoon maple syrup
  • 12.3 oz silken extra-firm tofu
  • 1 1/2 cups raw cashews, soaked
  • 1 cup granulated sugar
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Fresh berries (optional topping)
  • Melted dark chocolate (optional topping)
  • Coconut whipped cream (optional topping)

Instructions

  1. Preheat oven to 325°F (160°C) and grease a springform pan.
  2. Crush biscuits into fine crumbs and mix with coconut oil and maple syrup.
  3. Press crust into pan and chill for 10 minutes.
  4. Blend soaked cashews, tofu, sugar, lime zest, lime juice, cornstarch, vanilla, and salt until completely smooth.
  5. Pour filling over crust and smooth the top.
  6. Bake for 40 minutes until edges are set and center is slightly wobbly.
  7. Cool for 10–15 minutes, then refrigerate for at least 4 hours or overnight.
  8. Add toppings before serving if desired.

Notes

  • Soak cashews well to ensure a smooth texture.
  • Do not overbake; the center should still jiggle slightly.
  • Chilling overnight improves texture and flavor.
  • Can be made gluten-free using gluten-free biscuits.
  • Store in the fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/baked-vegan-cheesecake/