Recipe & Images AMBER BREMNER

This easy no-bake vegan cheesecake uses tofu as a main ingredient, creating a lighter result than typical nut-based vegan cheesecakes. It’s creamy and subtly sweet with a perfectly silky texture and has been one of the most popular recipes on my website for years. Freeze leftovers in single serve portions, and thaw for 1–2 hours at room temperature before serving.

CRUST
1 cup dates
⅓ cup sunflower seeds
⅓ cup pumpkin seeds
⅓ cup almonds
2 tbsp coconut oil (melted if solid)

FILLING
500g soft tofu, drained
½ cup raw cashews, soaked (see note)
⅓ cup fresh squeezed lime juice
½ cup coconut oil (melted if solid)
¼ cup maple syrup
2 tsp vanilla paste or natural vanilla extract
zest of one lime

Put all crust ingredients into a food processor and blitz until you have a small crumb. Use your hands and the back of a spoon to press the crust mixture evenly into a 20cm tart tin (preferably with a removable base). Refrigerate or freeze to firm up while preparing the filling.

For the filling, put everything except the coconut oil into a blender. Blend until smooth, then pour in the coconut oil while the blender is running. Pour the filling into the chilled crust and use a spatula to smooth the surface. Pop the cheesecake in the fridge overnight to set.

Serve straight from (or recently from) the fridge. Both the crust and filling will soften at room temperature.

Note: Raw cashews should be soaked in cold water for at least four hours (or overnight) to enable them to blend to a perfectly smooth consistency. If you don’t have time, soak them in very hot water for half an hour, then rinse under cold water before continuing with the recipe.

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