Tofu Cheesecake

Tofu Cheesecake

This rich and luscious vegan cheesecake is prepared without any dairy or eggs and instead is made with tofu, coconut cream, and cashews.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Prepare the cashews for the filling. Place the cashews in a large bowl and cover with boiling water by 1 inch. Soak for 1 hour.
  3. Step 3

    Meanwhile prepare the crust. Preheat the oven to 350 F. Coat a 9-inch springform pan with cooking spray. Wrap the springform pan with heavy duty foil to prevent any leaks while baking. 
  4. Step 4

    Place the rolled oats, almonds, coconut sugar, and sea salt in a food processor or high-speed blender until a fine meal is achieved. 
  5. Step 5

    In a medium bowl combine the fine meal with the melted coconut oil.
  6. Step 6

    Press the mixture into the bottom of the prepared springform pan. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack for 15 minutes.
  7. Step 7

    Once 1 hour has passed, drain the cashews. 
  8. Step 8

    In a high-speed blender or food processor, place the cashews, tofu, heavy coconut cream, coconut sugar, cornstarch, vanilla extract, lemon zest, lemon juice and salt. Blend until very smooth. (If desired, reserve the remaining heavy coconut cream from the can to whip before serving.)
  9. Step 9

    Pour into the prepared crust. Bake until the edges are lightly golden in color and the cheesecake is set, but the center still jiggles slightly, about 50 minutes. Cool on a wire rack for 1 hour, the refrigerate uncovered overnight.
  10. Step 10

    Run a knife along the edge to loosen, then release the springform pan and remove. Whip the remaining heavy coconut cream from the can or serve with prepared vegan whipped cream. Top with fresh strawberries and serve.
  11. Step 11

    Slice and enjoy!