Baked Vegan Cheesecake with Berry Coulis Recipe
Baked vegan cheesecake is everyone’s favourite dessert. With a crisp, biscuit base and a baked tofu and cashew cream filling, this vegan cheesecake is the perfect sweet treat on a hot day.
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Whether you like them baked, raw or even in bar form, there’s a vegan cheesecake to suit everyone’s tastebuds.
This easy baked vegan cheesecake tastes just the classic dessert with its buttery biscuit base topped with a tangy baked filling made from tofu and cashews.
Flavoured with vanilla and raspberries, it’s sweet, tangy, creamy and crunchy – just like a good cheesecake should be.
It’s finished off with a sweet berry coulis and a dusting of icing sugar for good measure.
This vegan cheesecake couldn’t be simpler to make as you blend the ingredients for base and then the filling before pouring into a pan and baking until the cheesecake is set.
The hardest part is waiting for that first taste as the cheesecake must be left in the fridge to allow the flavours to mature for 2 hours. We promise it’s worth the wait!
Total Time: 1 hour 10 minutes
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 10
Rating:
Total Time: 1 hour 10 minutes
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the base:
- 25 25 g gingernut biscuits
- 10 10 g vegan butter, melted
- For the filling:
- 15 15 g cashew nuts (soaked overnight or for a minimum of 4 hrs)
- 30 30 g silken tofu, drained
- 10 10 g caster sugar
- 0.05 0.05 lemon, juiced
- 0.3 0.3 Tbsp cornflour
- 0.2 0.2 Tbsp vanilla bean paste
- Pinch sea salt
- 0.3 0.3 Tbsp aquafaba
- 15 15 g raspberries
- Icing sugar, to dust
- For the coulis:
- 15 15 g raspberries
- 15 15 g strawberries
- 25 25 g caster sugar
- 10 10 g blueberries
Method
- Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of a 20cm spring-form cake tin with baking parchment.
- For the base, blend the biscuits to a fine powder, add the melted butter, pulse to combine then tip into the cake tin and compact down with the back of a spoon. Set aside.
- Place all the ingredients for the filling, except the aquafaba and raspberries. in a high-powered food processor and blend until silky smooth. Tip into a bowl.
- In a separate bowl, whisk the aquafaba until pale and fluffy. Gently fold the aquafaba though the cheesecake mix until evenly combined then mix in the raspberries. Pour over the biscuit base, tap the tin on the work surface a few times to smooth the top then place on a baking tray and bake for 40-45 mins or until the cheesecake has set. Turn off the oven and leave to cool fully to prevent cracking.
- Chill in the fridge for a minimum of 2 hrs to allow the flavours to mature and the cheesecake to set up.
For the coulis:
- Toss the raspberries and strawberries in a small pan with the sugar. Cover with a lid and place over a medium heat for 5 mins, swirling the pan occasionally until they have a saucy consistency. Remove from the heat and fold through the blueberries. Cool fully.
- Drizzle the coulis over the cheesecake and dust with icing sugar to serve.
Top tip
- The cheesecake will keep for up to 3 days in the fridge. The longer you leave it, the denser it will become. Top with the coulis just before serving.
- Swap the gingernut biscuits for the equivalent weight of Lotus Biscoff original biscuits for a delicious twist.
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