Baked vegan cheesecake made of tofu, chickpeas and coconut milk
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Baked Vegan Cheesecake (nut free)

After 2 years of experimenting I finally came up with the recepture for my vegan cheesecake which is amazing. This recipe is easy to make, with bold flavours and definitely remainds me cheesecakes that my Polish grandmother baked. Don’t be offended by some ingredients. Each ingredient plays special role in terms of taste and structure. Look for substitutes in Notes or reach out to me on social medias. I’ll do my best to help you!

Baked Vegan Cheesecake (nut free)

Recipe by Grace LesniakCuisine: vegan, plant based

I used 7-inch spring form. Please, read Notes before baking 🙂 Enjoy!


  • Crust
  • 120 g all-purpose flour

  • 50 g sugar

  • 50 g vegan butter/butter

  • 50 ml milk

  • 1/2 tsp vanilla flavour

  • pinch of salt

  • Cheesecake
  • 350 g firm tofu

  • 250 g cooked chickpeas (1 can, drained and rinsed)*

  • 1-2 tsp vanilla extract

  • 1 tsp rum extract

  • 1 tsp almond flavour

  • 50 g sourdough or 2-3 Tbsp apple vinegar

  • 30 g cornstarch (if you used apple vinegar)

  • 90 g sugar or more

  • solidified coconut cream from one can

  • 1-2 Tbsp zest of orange

  • 2-3 Tbsp orange juice

  • pinch of salt


  • Preheat the oven 350 F. Mix dry ingredients in a medium size bowl and with your hands, work in butter pieces, vanilla extract until clumps form. Steadily pour milk and knead the dough until well formed. If the dough turns out sticky add some flour. If it’s too dry and not elastic add a little bit of milk. You can chill the dough in the refrigerator about 30 min or immediately press down into the springform pan (or another one)*. Bake for 10 min.
  • Blend all cheesecake ingredients (besides the zest of orange) with a food processor or blender until smooth. You can try it at this point and modify it according to your taste preferences. Add the orange zest. If you prefer more sweet cakes add more sweetener of choice. You can also add more flavours or sour ingredients which elevate cheese like taste eg. sourdough starter or leftovers, apple vinegar, orange juice. Pour the cheesecake into the pan with the crust. Smooth the top. Bake around 40 minutes until the center of the cheesecake sets.
  • To avoid cracking on the top of the cheesecake I saw suggestions to either tap it a few times on the work surface (it releases air bubbles) or bake the cake with baking form filled with water (lower rack with the baking form filled with water and medium rack with cheesecake). One you see your cheesecake is set on the top, turn off the oven and leave it inside for an additional couple of minutes (~10 min).
    Take it out, let cool down. It’s the worst part. You have to wait at least 6 hours or longer if you want your cheesecake to not to fall apart when you cut it.
  • Decorate.


  • Cooked chickpeas have more pleasant flavour. Soak chickpeas around 3 hours in hot water and cook for around 1,5-2 hours until soft.
  • I microwaved chocolate chips, mixing every 10 sec. unitl smoth and spread on the top of the cold cheesecake. Then I sprinkled it with coconut flakes.
  • For this recipe you need great quality canned coconut milk (full fat >80%). My coconut milk is usually enough solidified in the room temperature but you can leave your in the refrigerator overnight to make sure it’s ready to use.
  • If you want to use a much bigger baking pan, double the amount of the ingredients. If your cheesecake will be shallow, you can raise the temperature a little bit and decrease the baking time.
Baked vegan cheesecake made of tofu, chickpeas and coconut milk
Vegan Baked Cheesecake

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