Easy vegan baked cheesecake
A rich and creamy vegan baked cheesecake made with simple, everyday ingredients. This recipe is easy to prepare, doesn’t require complicated steps, and delivers that classic cheesecake texture and flavor – completely dairy-free. Perfect for anyone looking for a simple homemade dessert that feels indulgent but is still plant-based and beginner-friendly.
Crust:
- ½ cup rolled oats
- ½ cup pecans
- 3 dates
- 1 tsp vanilla extract
- ½ cup almond flour
Cream filling:
- 1 pack silken tofu
- 1 plain yogurt (plant-based or dairy-free alternative)
- 250 g soy-based cream cheese (Tnuva / Tofutti)
- 3 tbsp cornstarch
- juice of ½ medium lemon
- ½ cup sugar
Grind all the crust ingredients in a food processor or blender, except the almond flour. Once everything is mostly blended, add the almond flour and blend again for a few more seconds until combined.
Line a 22 cm baking pan with parchment paper on the bottom (I like to place the paper, close the edges, and trim around it). Grease the sides well. Press the crust mixture firmly into the pan using a cup, spoon, or your hands to create an even base.
Preheat the oven to 180°C (350°F).
In a bowl, add all the cream ingredients and mix well using a hand mixer until smooth and creamy.
Grease the sides of the pan again, then pour in the filling and smooth it out evenly.
Bake for 30 minutes, and if needed, bake for an additional 15 minutes until set.
Let cool and top with strawberries or mixed berries. I served it with homemade strawberry jam 😊
