Baked Tofu Cheesecake Recipe

This Vegan Baked Cheesecake (New York Cheesecake) is seriously rich and creamy and has a crunchy, buttery crust. It's perfectly sweet, a little tangy and just as good as the real thing! It's easy to make with simple ingredients and is gluten-free and refined sugar free too. A great make-ahead dessert for any occasion!

I've made no-bake vegan cheesecakes before (like this Vegan Blueberry Cheesecake and this Vegan Chocolate Cheesecake, but this is the first time I've made a Vegan Baked Cheesecake. It took a lot of testing and trial and error, but I finally got the taste and texture I wanted!

There are many different types of baked cheesecake, including Japanese baked cheesecake and burnt Basque cheesecake, but this one is a New York-style baked cheesecake.

Vegan Tofu Cheesecake Recipe By Chef Mark Reinfeld (chocolate Option)

Eggs are a crucial ingredient in traditional baked cheesecakes, so it might sound impossible to make one without eggs! However, it is possible to make an egg-free cheesecake: the firming agent in this cheesecake is cornflour (cornstarch), which means the cheesecake filling holds together without having to use eggs.

Baked cheesecake is often cooked in a water bath, which means putting the cheesecake in a baking tray filled with hot water, so the steam cooks the cheesecake too. I tried making this with both methods and the results didn't vary much either way, so I went for the non-water bath method as it's easier.

Usually baked cheesecake is left in the oven with the door open slightly so that it cools down slowly, which means the surface of the cheesecake doesn't crack, which can happen if there is a sudden drop in temperature.

Easy New York Cheesecake Recipe (vegan)

However, I didn't think that was necessary for this vegan baked cheesecake as the ingredients are different from the traditional version, which means it already does crack on the surface while baking.

I experimented with lots of different ways to make the cheesecake filling, and I discovered that the best combination was cashew nuts and tofu. Cashew nuts add richness whilst tofu creates a light, creamy texture, and they're both good sources of protein too.

And don't worry, it doesn't taste of tofu, which took me several attempts to get right! The taste of soy is masked by the cashew nuts and lemon juice.

Vegan Dark Chocolate Tofu Cheesecake With Peanut Butter Pretzel Crust

Inspired by my Vegan Shortbread Cookies, I used a combination of ground almonds (almond meal or almond flour) and brown rice flour for the crust. The ground almonds create a crumbly texture, whilst the brown rice flour creates a crispy, crunchy texture.

Usewhite rice flour or gluten-free flour, but I found the texture was much better with brown rice flour. If you can't find brown rice flour in your local supermarket, you'll be able to find it in local health stores or online.

Tip: Make sure the cashew nuts are soaked to make them easier to blend. Soak them overnight in cold water or in boiling water for at least 15 minutes.

Baked Tofu Cheesecake Recipe (no Crust)

This cheesecake tastes best eaten on the day or the day after it’s made, but keeps covered in the fridge for up to a few days.

If you try out this recipe or anything else from my blog, I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @ # onInstagram! Thank you.

This Vegan Baked Cheesecake (New York Cheesecake) is seriously rich and creamy and has a crunchy, buttery crust. It's perfectly sweet, a little tangy and just as good as the real thing! It's easy to make with simple ingredients and is gluten-free and refined sugar free too.

Baked Vegan Cheesecake (no Vegan Cream Cheese)

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.Baked Vegan Cheesecake! Rich & creamy with a crumbly crust. Unlike most vegan cheesecake recipes, it doesn't contain any cashews so its lower in fat and totally nut free!

YOU GUYSSS!! I am so excited to finally share this recipe with you. I have tested this recipe so many times because I LOVED cheesecake when I was younger (despite my lactose intolerance) and wanted to get the right balance of flavours and textures. After some time in the kitchen, I finally got it down (if I do say so myself ;)).

Most vegan cheesecake recipes that I have seen use a ton of nuts, in particular cashews. Now I have nothing against cashews, I mean I love cashews but they can get expensive and a ton of nuts at once don't seem to sit well in my stomach. I was playing around with my Tofu Yogurt recipe and added some maple syrup and lemon... and it oddly really reminded me of the flavour of cheesecake. Then I saw a cheesecake recipe using yogurt in a food magazine I happened to be browsing when waiting for my appointment at the dentist.

Lemon Tofu Cheesecake Bites

My first attempt was just baking some blended tofu, lemon juice, sweetener and flour over a graham cracker crust and it was meh. There was a ton of flavour elements still missing so I went back to the drawing board and did a little research. I ended up deciding to add in more lemon juice for tang, nutritional yeast for a cheesy note, miso paste for a hint of savoury and my favourite ingredient that I think ties this cheesecake together: sake kasu (aka sake paste).

Now, I know sake paste is not the most easiest ingredient to find but I highly recommend you to check the asian grocery store the next time you're there. You can totally skip the sake paste if you can't find it or want to keep it alcohol free but it does add a depth of flavour to the cheesecake which I personally love.

As a final touch, decorate and enjoy this cheesecake with some coconut cream and fruit! They pair magically with this cheesecake giving it more decadency and freshness.

Tofu Cheesecake Recipe Japanese

If you make this delicious vegan cheese cake please share it and let me know what you think by tagging me on Instagram@lisakitahara, I love seeing all of your tasty recreations!This baked vegan cheesecake is creamy and rich with NO dairy-free cream cheese! It's easy to make and you don't need a water bath. You can also make the cheesecake gluten-free, refined sugar-free and coconut free.

ACCESSIBLE INGREDIENTS: This baked cheesecake uses no vegan cream cheese which can be difficult to find. Instead, I used more common ingredients that are found in most countries.

DIFFICULTY: Easy to make with a blender! You DON'T need to bake it in a water bath or deal with a tray of hot water!

No Bake Tofu Lemon Cheesecake Recipe

If you prefer a cheesecake WITH cream cheese, see my no-bake vegan strawberry cheesecake, baked vegan pumpkin cheesecake or baked vegan gingerbread cheesecake.

Flour, vegan butter and sugar for a crunchy cookie crust. Almond flour makes the crust more 'buttery' of the crust. To make this gluten-free, you can use gluten-free all-purpose flour instead of regular flour.

Cashew nuts add richness whereas silken tofu adds creaminess to the baked vegan cheesecake. You don't need coconut cream for this dessert!

Baked Chocolate Tofu Cheesecake

Thick dairy-free yogurt adds tartness to the filling. I recommend using a thick dairy-free yogurt, whether its oat yogurt, soy yogurt or coconut yogurt!

To make the crust, combine all ingredients in a large bowl, food processor or stand mixer. The final mixture should be a cookie dough consistency.

Transfer the mixture to your springform pan and press it against the bottom and sides to form a crust. Par-bake the crust so it is crunchy rather than soggy in the final cheesecake.

Coconut Silken Tofu Cheesecake Tarts By Elavegan

The filling is super easy to make! Just add all filling ingredients to a blender and blend. Your mixture should be a little runny. I don't recommend using a food processor as it will not blend the cashews finely enough.

This baked vegan cheesecake is best served with slightly acidic fruit such as raspberries or passionfruit (fresh or a compote). It helps cut through the rich filling!

This baked vegan cheesecake is creamy and indulgent with NO dairy-free cream cheese! It's easy to make and you don't need a water bath. You can also make the cheesecake gluten-free, refined sugar-free and coconut free.

Tofu Baked Tofu Cheesecake With Hibiscus And Black Cherries

Serving: 1 serve | Calories: 480 kcal | Carbohydrates: 54 g | Protein: 9 g | Fat: 27 g | Potassium: 326 mg | Fiber: 3 g | Sugar: 23 g | Calcium: 88 mg | Iron: 3 mg

Did you Make this Recipe? Rate it & leave your feedback in the comments section below, or tag @ on Instagram and hashtag #!

This post was originally published in July 2019 and updated a few times to provide an improved recipe and helpful process images.

Vegan Margarita Cheesecake Recipe (with No Bake Tofu Filling )

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