epic vegan cheesecake

Epic Baked Cheesecake with strawberry

This is a magnificent cake, it’s a perfect #vegan baked cheesecake that is really elegant and the texture is melt in your mouth. We went for a traditional digestive biscuit base as this was always our favourite growing up. We added some lemon zest to give it a nice bite – this is such a good recipe and makes a fabulous treat!


Serves 12


  • Ingredients;
  • Crust;
  • 160 g Vegan Digestive biscuits – approx 11 biscuits
  • 90 g Vegan butter – melted
  • 1 tbsp Sugar
  • Filling;
  • 500 g silken tofu
  • 120 g vegan cream cheese
  • 200 g of top creamy layer of full-fat coconut milk
  • 120 g melted vegan butter or margarine
  • 135 g sugar
  • 45 g cornstarch
  • 1 tsp vanilla extract
  • 1 lemon juice + zest
  • Fruit topping;
  • 450 g frozen strawberries or frozen berries of choice
  • 50 g caster sugar or maple syrup
  • 5 ml lemon juice
  • 6 g cornflour


  • Method;
  • Preheat oven to 170 fan
  • Line an 8 inch springform tin with parchment paper on the base and sides.
  • Crust – melt the vegan butter over a low heat, crush digestives to a fine breadcrumb texture and mix all together in a bowl with the sugar.
  • Press the base mixture into the lined tin in an even layer, compacting it and pressing up the sides of the tin 1-2 inches all the way around. Bake in the oven for 10 minutes then allow to cool fully while making the filling.
  • To make the filling, melt the vegan butter over a low heat. Zest and juice the lemon. Add all the filling ingredients except the cream cheese to a food processor, sieve in the cornstarch. Blend on medium speed for 2-3 minutes until lovely and smooth. Add the vegan cream cheese to the processor and blend until incorporated, 1-2 minutes. Pour the filling into the springform with the base. Spreading the top evenly.
  • Bake on the middle rack of the preheated oven for 1 hour, rotating carefully half way through cooking time so the top browns evenly. Bake until firm but still slightly wobbly in the centre . Remove the cake from the oven and allow it to cool in the tin for at least an hour.
  • Once at room temperature, refrigerate for at least 2 hours or overnight, works really well and is highly advised.
  • To prepare the berry topping, add the frozen berries, sugar and lemon juice to the saucepan and sieve in the cornstarch. Bring to a boil and leave to simmer for 2-3 mins, pressing some of the strawberries so that they give off some more juice. Take off the heat and transfer to a wide bowl to let cool before adding on top
  • Pour the berry sauce over the baked cheesecake (once its fully cooled and set) slice and enjoy this wonderful cake!


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