Dairy-Free Cheesecake (Baked)

Dairy-Free Cheesecake (Baked) Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes


For the Crust:

28 Golden Oreos

1/3 cup Vegan Butter (75g) Melted

For the Filling:

1 and 1/4 cups Canned Coconut Cream (300ml) hardened cream only from a chilled 14 ounce (400ml) can, chilled in the fridge overnight

1 cup Raw Cashews (150g)

16 ounces Dairy Free Cream Cheese (450g) We used Tofutti brand

1 and 2/3 cups Caster Sugar (330g) Superfine Sugar*

1/2 cup Cornstarch (64g)

1/2 tsp Salt

5 Tbsp Lemon Juice

1 tsp Vanilla Extract

2 Tbsp Lemon Zest

For the Topping (Optional):

6 Golden Oreos Crushed


1Preheat the oven to 320°F (160°C).

2Add the oreo cookies to the food processor and process into crumbs. Melt the vegan butter and then add to the processor and process again until all the crumbs are coated with the butter. Spray a 9-inch round pie dish* with non-stick spray and then press the cookie crumbs down into an even layer. Set aside while you prepare your filling.

3Take the can of chilled coconut cream from the fridge and open the can. Scoop the hardened cream that has risen to the top into your blender jug, leaving the watery part behind. Add the raw cashews and blend until smooth. If your blender is not powerful (like a Vitamix) then blend the coconut cream first, and then add the cashew nuts and blend them in. Set aside.

4Add the two tubs of dairy-free cream cheese to the bowl of your stand mixer, along with the caster sugar, cornstarch, salt, lemon juice and vanilla extract. Starting at slow speed gradually increase speed until everything is well mixed. Be careful not to overmix, it just needs to be mixed in, don't leave the mixer running.

5Add the coconut cream and cashew mix along with some lemon zest to the cream cheese mix and mix in by hand (don't use the electric mixer for this part).

6Pour the filling over the crust and smooth down.

7Bake for 60 minutes.

8After 60 minutes turn off the oven and crack open the oven door leaving the cheesecake in the oven to cool down slowly for an hour.

9When it's finished baking it will be a little jiggly in the middle, this is perfect.

10After cooling in the oven, move it to the counter and let it cool down to room temperature and then move it to the fridge until chilled through. It's ideal if you can leave it overnight.

11When it's completely chilled through and firmed up then add the crumb topping and serve!

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