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Vegan Baked Cheesecake

Crazy Vegan Kitchen
The Ultimate Baked Vegan Cheesecake recipe, so good you'll even fool the omnivores! Easy to make, low in cost and 100% Nut Free/Dairy Free.
5 from 1 vote
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 243 kcal

Ingredients
  

For Oreo Crust:

  • 15 Oreo Cookies with cream
  • 3 tablespoons Vegan Butter Melted

For Regular Crust:

  • 5 oz Digestive Biscuits 150 grams
  • 3 tablespoons Vegan Butter Melted

For Cheesecake Mixture:

  • 1 tub Vegan Cream Cheese 8oz/225 grams
  • 6 oz Silken Tofu drained (190 grams)
  • 1/2 cup + 2 tablespoons Sugar
  • 1 zest lemon
  • 2 tablespoons Aquafaba
  • 3/4 teaspoon Arrowroot Powder
  • 1/4 cup Plain Flour
  • 1/4 cup Vegan Cream
  • 1 1/4 teaspoons Lactic Acid Powder
  • 1 seed Vanilla Pod
  • 3/4 cup Oreo Cookies crushed, optional

For Chocolate Ganache:

  • 4 oz Vegan Dark Chocolate 120 grams
  • 1/4 cup Vegan Cream
  • 1/8 teaspoon Instant Espresso Powder
  • 1 teaspoon Agave Nectar or Maple Syrup

To Decorate:

  • 1 cup Oreo Cookie Crumbs
  • 1 cup Vegan Whipped Cream
  • 1 cup Fruit

Instructions
 

  • Preheat oven to 180 degrees celsius/375 Fahrenheit. In a food processor, process Oreos or Digestive Biscuits until they reach a fine crumb. Add melted Vegan Butter and process until you achieve a slightly damp, sand-like consistency. Press the mixture into the bottom and halfway up the sides of a 6 inch cake ring or springform pan. Bake for 5 minutes, and then remove from oven and allow to cool. Reduce oven temperature to 160 degrees celsius/320 Fahrenheit.
  • In a food processor, combine all ingredients for the cheesecake filling except crushed Oreos, and process till smooth. If using Oreos, fold them in once the mixture is smooth and combined.
  • Pour batter into your cake ring and bake for 45 minutes. After 45 minutes, there should only be the slightest jiggle in the middle of the cake. Turn oven off and allow cake to cool to room temperature in the oven.
  • If using Chocolate Ganache, combine all ingredients in a bowl and microwave in 30 second increments, stirring each time, until chocolate is smooth, melted, and combined with the cream to form a silky ganache.
  • Pour Ganache onto the top of the cake (still in the cake ring/springform) and refrigerate the cake overnight.
  • Once chilled overnight, remove cake ring/springform and decorate the top of your cake with either Crushed Oreo Cookies, Fruit, Vegan Whipped Cream or whatever you fancy.

Notes

Be sure to use Silken Tofu, not firm or hard tofu.
If you can't find Vegan Cream (I use Soy), you can use Coconut Cream.

Nutrition

Serving: 1servingCalories: 243kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 3gTrans Fat: 1gSodium: 195mgPotassium: 79mgFiber: 1gSugar: 23gVitamin A: 268IUVitamin C: 1mgCalcium: 11mgIron: 2mg
Keyword baked vegan cheesecake, nut free vegan cheesecake, vegan baked cheesecake
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