Irresistible Vegan Baked Vanilla Cheesecake That Will Have Everyone Coming Back for More

This vegan baked vanilla cheesecake is a delicious and nutty dessert that will have your friends and family begging for seconds. Crafted with care, this recipe symbolizes a milestone in exploring vegan baking, making it not just a treat but a tribute to the progress in plant-based cooking.

The journey behind this cheesecake highlights the evolution of vegan ingredients, now more versatile and satisfying than ever before. With a little assistance from a helpful home chef, the recipe was perfected to ensure every ingredient works harmoniously. The result is a vegan cheesecake that reflects how far the plant-based culinary world has come, offering hope for exciting innovations yet to come.

To craft this tasty vegan cheesecake, you’ll need a handful of key ingredients that bring both flavor and texture together perfectly. Start with 100 grams each of shelled walnuts and shelled pistachios, providing a wonderfully crunchy and aromatic base.

Add 30 grams of unsalted vegan butter, melted to help bind the crust with richness, along with two tablespoons of either agave or rice syrup to add natural sweetness. A pinch of salt enhances the nutty flavors and balances the sweetness throughout the dessert.

For the creamy filling, gather 750 grams of vegan cream cheese, which should ideally be made from a combination of coconut and soy milk for the smoothest texture and best results. Additionally, you'll need 300 grams of silken tofu (well-drained), 150 milliliters of vegan double cream, and 200 grams of caster sugar to create a luxuriously smooth and sweet filling.

Flavor the cheesecake filling with one teaspoon of ground vanilla beans or one and a half teaspoons of vanilla extract, plus 30 grams of cornflour to help thicken the mixture. Lastly, zest one lemon to add a fresh and zesty twist to your dessert.

Begin by preheating your oven to 200°C fan (220°C conventional) or gas mark 7. To prepare your 20cm springform cake tin, cut a 38cm square of greaseproof paper. Crumple it into a ball, rinse under tap water, then carefully unfold and shake off the excess water. Push this into your tin, pressing firmly against the base and sides and folding over the top edge to secure it in place.

Next, take the nuts and melted butter and place them in a food processor. Add the syrup and a small pinch of salt, then pulse briefly until you achieve a coarse crumb. Be careful not to blend too long, or else you might end up with nut butter instead of the desired crumb. Transfer the nut mixture into your prepared cake tin, and use the back of a spoon to evenly press it down, forming a compact base.

For the creamy layer, combine the vegan cream cheese, drained silken tofu, vegan double cream, caster sugar, vanilla, cornflour, and lemon zest into the food processor bowl. Blend until the mixture is completely smooth and creamy, ensuring there are no lumps. Pour this filling evenly over the nut crust in your cake tin.

Place the cheesecake in the oven and bake for about 50 minutes. Halfway through baking, carefully rotate the springform tin to promote even cooking. When done, the top should have several lightly burnt spots, and the center should still have a gentle wobble when you shake the tin slightly. After baking, allow the cheesecake to cool down to room temperature before transferring it to the refrigerator to chill for at least five hours or overnight, allowing the flavors to deepen and the texture to set perfectly.

Keep in mind that to achieve the best results, it’s important to prepare your cheesecake well in advance—either the night before or earlier the same day you plan to serve it. This resting period in the fridge is essential for the cheesecake to firm up properly and develop its full flavor.

Not all vegan cream cheeses are suitable for this recipe. For the creamiest and most stable outcome, choose brands made with a blend of coconut and soy milk, such as Bute Island’s Sheese or the versions available under Tesco and Sainsbury’s own labels. These choices ensure the right texture and flavor balance that this cheesecake demands.

Having a 20cm springform cake tin and a food processor is critical for making this dessert effortlessly. The tin helps maintain the cheesecake’s shape while baking and chilling, while the food processor ensures a perfectly smooth filling.

This recipe was adapted from a popular vegan and vegetarian cookbook focused on creating nourishing and delightful meals for every day’s most important dishes. Making this dessert is more than just baking—it's an exercise in celebrating plant-based cuisine and exploring how accessible elegant vegan dishes have become.

Imagine serving this creamy, velvety cheesecake at your next gathering, impressing your guests with a dessert that tastes indulgent but is entirely plant-based. Whether you’re vegan, trying to eat more plant-friendly meals, or simply looking for a new dessert to add to your repertoire, this cheesecake promises a sweet delight that everyone can enjoy.