Unbelievably Silky Baked Vegan Cheesecake Recipe

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower-glycemic sweetener.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a versatile and cost-effective substitute.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Graham cracker crumbs are often more affordable and easy to find.

Preheat the oven to 400°F (204°C).

In a food processor, blend 250 grams of Biscoff cookies until they reach a fine crumb.

Add 1/3 cup of melted vegan butter to the cookie crumbs and mix until it reaches a wet crumb consistency.

Press the crust mixture into the bottom and up the sides of a lined 9-inch springform pan using a measuring cup for evenness.

Bake the crust in the preheated oven for 10 to 12 minutes.

While the crust is baking, rinse out the food processor.

Add 8 ounces of dairy-free cream cheese, 1/2 cup of dairy-free yogurt, 1/2 cup of vegan heavy cream, 1 cup of granulated sugar, 8 tablespoons of cornstarch, and 1 tablespoon of vanilla extract to the food processor.

Blend the cheesecake filling until smooth.

Pour the cheesecake filling over the baked crust and smooth the top.

Bake the cheesecake at 350°F (175°C) until set, then let it cool in the oven for an hour with the door closed.

Cover the cheesecake and refrigerate overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens