This vegan cheesecake is one of our favourite vegan recipes. It's so easy to make and is perfect for serving as an after dinner pudding. This cheesecake makes a creamy consistency and the base gives a nice biscuit crunch. We've used hobnob biscuits as our base, alternatively you could use lotus biscuits, these too are vegan.
11 ingredients7 steps
Egg-Free Recipes
Dairy Free Recipes
Vegetarian
Vegan Recipes
Ingredients
MetricImperial
For the Base
100gHobnob biscuits
90gVegan butter (melted)
60gBillington's light muscovado sugar
2 tspNielsen-Massey Vanilla Bean Paste
For the Filling
450gVegan cream cheese
450gSilken tofu
300gBillington's Light Brown Soft Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
60mlJuice of one whole lemon
1 tspCorn flour
60gAllinson's plain white flour
Utensils
8in round spring form cake tin (loose bottom)
Blender
Method
Step 1
Preheat your oven to 190ºc/ 170ºc fan/gas mark 5 and line an 8" spring-form pan with parchment paper.
Step 2
Using a food processor, mix together the biscuits, vegan butter, light muscovado and vanilla bean paste until fine breadcrumbs form. Then press the mixture into the bottom of the spring form pan.
Step 3
Bake for 10 minutes then and remove and leave to cool at room temperature.
Step 4
In a large bowl, beat together the vegan cream cheese, soft tofu, sugar, vanilla bean paste and lemon juice until smooth and creamy.
Step 5
Slowly add the corn flour and plain flour a little at a time until fully incorporated.
Step 6
Pour the mixture into the cooled biscuit base tin and bake in the oven for 60 minutes. When an hour has passed, remove the cheesecake from the oven and leave to cool at room temperature for another hour
Step 7
Place the cheesecake in the fridge for at least 3 hours, even better to leave it overnight, before serving.
5 Baker Ratings
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Love this?
In initial mix for base, you omitted the biscuits!!
Baking Mad
Oops! This has now been amended thanks for letting us know.
