I’ll admit, I’ve always loved cheesecake, but surprisingly I think I eat it even more now as a vegan than before. Along with a general no-bake cheesecake and blueberry raw vegan cheesecake, I also love recipes like this lemon cheesecake tart, cheesecake tartlets, and cheesecake brownies. This baked dairy-free cheesecake is not only wonderfully light, airy, and creamy, but it also has a delicious hidden twist; a poppy seed layer – which is like the ‘cherry on top’! While poppy seeds aren’t a common addition to cakes and bakes in the US, they are super popular in the Czech Republic and Poland. Since my parents are from the Czech Republic and I grew up in Germany, I ate lots (and lots) of poppy seed desserts like kolache. If you’re feeling a little nervous about the poppy, please try it once and let me know what you think!
What Is Vegan Cheesecake Made From?
Unlike regular baked cheesecakes, which are packed with cheese, eggs, butter (in the crust), and sometimes cream- this vegan cheesecake recipe combines cashews, coconut cream, and silken tofu for a truly silky, creamy filling. I’ve also combined the dairy-free cheesecake filling with a gluten-free cheesecake crust of wholesome, healthy ingredients for an even more diet-friendly dessert! Best of all, if you want a soy-free option? No problem. Allergic to nuts? No worries, I have a fix for that too. You’ve got to love an adaptable recipe, right?!
Dairy-Free Cheesecake Ingredients
The Crust
Oats: Make sure to use certified gluten-free oats if necessary. Shredded coconut: Use unsweetened shredded coconut. Alternatively, you could use ground almonds or another nut. Banana: Banana or applesauce makes for a great oil-free, slightly sweet crust binder. If you’d prefer a flaky/buttery soft crust, combine 60 g banana or applesauce with 60 g vegan butter or margarine. Maple syrup: Or agave syrup.
Poppy Seed Layer
Poppy Seeds: I freshly grind the poppy seeds, but you can also use store-bought ground poppy seeds! Milk: Use the plant-based milk of your choice; almond milk, oat milk, etc. Coconut sugar: Or your sweetener of choice. For a sugar-free alternative, you could use granulated Erythritol instead. Cornstarch: This will help thicken the filling.
Dairy-free Cheesecake Layer
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Baked Vegan Cheesecake
First, add the cashews to a large bowl with hot water for between 30-60 minutes. If you’re in a hurry, you can alternatively boil them for 15 minutes.
Step 1: Prepare the crust
First, process the shredded coconut in an electric spice/coffee grinder (or blender), then the oats, into a floury consistency. Then, transfer all the crust ingredients to a food processor and blend until you have a crumbly dough that sticks together when pressed between your fingers. It should be similar in texture to shortcrust pastry. Transfer the crust to a lined 8-inch (20 cm) springform pan and press it into the bottom and around 2 ½-inches (6 1/2 cm) up the sides, then place it in the fridge.
Step 2: Prepare the poppy seed layer
First, process the poppy seeds in the coffee/spice grinder or blender. Then add all the poppy layer ingredients to a saucepan and bring the mixture to a boil over medium-high heat. Once it’s boiled and thickened, turn off the heat and set the saucepan aside to cool for several minutes. Then pour the mixture over the gluten-free cheesecake crust and place it back in the fridge.
Step 3: Prepare the cashew tofu cheesecake filling
Blend all the cheesecake filling ingredients in a high-speed blender (or food processor) until smooth and creamy. This may take some time to break down the cashews fully, so be patient and give your machine a break in-between, if needed. Pour the cashew tofu cheesecake filling into the crust over the poppy seed layer.
Step 4: Bake it
Bake the vegan cheesecake in the oven for 60 minutes at 350 °F/175 °C. Turn off the oven but leave the cheesecake in it for a further 5-10 minutes with the door slightly open. Then remove it from the oven and cool before transferring it to the freezer for an hour (to set up and chill). The dairy-free cheesecake is ready to enjoy!
Before you chill the baked cheesecake, it will seem a little wobbly in the middle still. Don’t worry – this is normal.
How to serve?
You can enjoy a slice of this tofu cheesecake alone or top/serve it in several ways for even more of a treat, including:
Fruit compote: like this strawberry compote or raspberry/blueberry. Fresh fruit slices: This dairy-free cheesecake is neutral enough to pair with all kinds of fruit- strawberries, peach, mango, raspberries, blueberries, etc. Chocolate: Drizzle with melted chocolate or garnish with chocolate shavings. You could use dark, dairy-free milk or white chocolate. Caramel: Drizzle with a caramel sauce, as I used for this caramel apple cheesecake Cream: Top with a little whipped coconut cream. Ice–cream: Serve alongside a scoop of ice cream for an even more decadent dessert.
How to Make Ahead and Store?
Make-Ahead: You can prepare all the elements a day in advance. I recommend preparing the crust and poppyseed filling in the pan then storing the cheesecake filling in a separate container. Store: Any leftover vegan cheesecake can be stored, covered, in the refrigerator for between 5-7 days. Alternatively, freeze it for up to 3 months as individual slices. Whenever the cravings hit, grab a piece, and allow it to thaw for 40-60 minutes before serving.
Can I skip the poppy seed layer?
Yes, that’s totally fine. This dairy-free cheesecake will still taste delicious without this special extra layer.
Why does my vegan cheesecake have cracks on top?
This usually happens when the cheesecake temperature changes too quickly. Once the cheesecake is baked, leave it in the oven for a further 5-10 minutes with the door propped open slightly. It can also help to place a ceramic or heat-proof glass bowl with water in the oven while baking the tofu cheesecake, which will create steam. Alternatively, you could cover the pan with tin foil and place it in a deep baking sheet with water in.
Can I make this recipe nut-free?
There are a couple of ways that I think could work for a nut-free version.
Is cheesecake gluten-free?
Not usually, as the crust often contains flour or gluten-containing biscuits. However, this is a gluten-free cheesecake recipe using an oat, coconut, and banana-based crust.
Recipe Notes & Variations
If you don’t have a coffee/spice grinder: You can easily use a high-speed blender in both cases where I mention the grinder. Though I find this tool SUPER useful in the kitchen, and they’re inexpensive too, for something I use weekly! Don’t overbake the cheesecake: It SHOULD be wobbly in the middle after removing it from the oven. It will set further as it cools. For a citrus cheesecake: Feel free to increase the lemon/lime juice and add the rind of one lemon/lime/orange into the cheesecake filling. For a swirl top: You can use any (strained) fruit compote/sauce and add a few spoonfuls to the top of the tofu cheesecake before baking. Use a knife or skewer to make swirl patterns on the top of the cheesecake.
Other Creamy Vegan Desserts
Chocolate Strawberry Cheesecake Mango Pie Recipe Blueberry Cream Pie Fruity Cheesecake Strawberry Coconut Cheesecake Bars Vegan Chocolate Pie
If you try this dairy-free cheesecake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
