Plant-based Cheesecake

Plant-based Cheesecake - Silken Tofu Based or Vegan Cream Cheese Based

Plant based versions of a classic dessert, just as delicious .
Prep Time 1 hour
Cook Time 1 hour
Servings 8


  • 9 inch springform pan,food processor,baking tray,grater,blender(optional),1 large bowl


For the crust

  • 2 cups Dove's Farm Wholemeal Organic Digestive Biscuits or any other biscuits/cookies made with high quality sugar
  • 3 tbsp melted vegan butter / melted coconut oil

Version 1 - Silken Tofu based filling

  • 400 gr silken tofu
  • 125 gr dairy free yogurt (I used almond yogurt)
  • 1 cup xylitol (powder - optional)
  • 2-3 tbsp lemon/lime juice
  • 2 tbsp coconut oil
  • cup coconut flour (or any other gluten free flour )
  • 1 tsp lemon/lime zest
  • 1 tsp vanilla

Version 2 - Vegan Cream Cheese based filling

  • 500 gr vegan cream cheese
  • 1 cup xylitol (powder -optional; add more if you want it sweeter)
  • 4 tbsp lemon/lime juice
  • 1 tsp lemon / lime zest
  • cup coconut flour or any other gluten free flour
  • 1 tsp vanilla


Let's make the crust

  • Preheat oven at 180°C(350°F)
  • Wrap the bottom of the springform pan with parchment paper
  • Use the food processor to crumble the biscuits
  • In a large bowl make the crumble by mixing crushed biscuits with the melted vegan butter.Press the mixture into the base of the springform; use your fingers or a measuring cup for pressing; it is your choice if you want high edges or no edges at all.
  • Bake it in the oven for 10-12 min at 180°C(350°F) - check the oven every 5 min to avoid over-baking. Let it cool in the oven with the door open or slightly open

Version 1 - Let's make Silken Tofu based filling

  • In a food processor add silken tofu, vegan yogurt, xylitol powder, lemon juice, coconut oil, coconut flour, lemon zest and vanilla.Mix well.Taste and add more sugar or lemon juice to suit your taste.

Version 2 - Let's make the Vegan Cream Cheese based filling

  • Add vegan cream cheese, xylitol powder, lemon/lime juice, lemon/lime zest, coconut flour, vanilla into a food processor and mix well


  • Take the crust out of the oven and place a tray with water bellow the rack assigned for the springform.This way your crust won't crack during baking the cheesecake.
  • Pour the mixture over the crust, spread evenly, bake at 220°C for 10 minutes
  • Do not open the oven door until the very end; bake at 180° for the next 10 minutes
  • Reduce the temperature at 150°C and bake for 40 more minutes.
  • Turn off the oven and let the cheesecake cool in the oven for 2 hours.
  • Refrigerate over night or at least for 4 hours.
  • Cut and serve,I didn't use any topping but some lime zest ;feel free to add fruit syrup or any other topping of choice.It is light and reinvigorating just the way it is.


  • Try to find biscuits/crackers/cookies made with a high quality sugar.
  • I used xylitol to keep the overall white color of the filling intact.
  • It is recommended to grind the xylitol in a blender if possible.
  • Before pouring the mixture over the crust make sure you taste it and adjust the sweetness to your taste.
  • Don't skip placing a tray with water under the spring form in the oven while baking so the crust won't crack.
  • This recipe is not gluten-free due to the biscuits made with wholemeal wheat flour.
  • You can make it gluten-free just by using  gluten-free biscuits/cookies/crackers for the crust.

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