This is the best vegan cheesecake you’ll ever make, and it’s incredibly simple! A combination of Vegan Gelatin and Iota Carrageenan lend to the perfect texture, and our brand new Cheesecake Flavor Drops is exactly what it needs to provide the best cheesecake flavor ever. It’s so good, your friends won’t even know it’s plant-based!
Difficulty
Intermediate
Ingredients
- 454g (1 lb) Extra Firm Tofu
- 296g (1 ¼ Cup) Oat Milk
- 200g (1 Cup) Cashews, Raw
- 226g (1 cup) Earth Balance plant-Based Butter, Melted
- 200g (¾ cup) Sugar
- 80g (¼ cup + 4 tbsp) All Purpose Flour
- 1.5g (½ tsp) Iota Carrageenan
- 3g (1 tsp) Druids Grove Vegan Gelatin
- 2g (½ tsp) Salt
- 11g (2 tsp) Cheesecake Flavor Drops
- 2g (½ tsp) Lactic Acid
Equipment
- 9 inch Springform Pan
- Blender
Timing
Active Time: 30 Minutes
Total Time: 5 Hours
Yield
1 Cheesecake
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Create Cheesecake Base
Preheat an oven to 275°F.In a blender place the extra firm tofu, oat milk, cheesecake flavor and cashews. Blend for one minute or until completely smooth. Slowly drizzle in the melted plant based butter until fully incorporated. About 1 more minute.In a large bowl mix together the sugar, AP flour, iota carrageenan, vegan gelatin, and salt.Add the wet ingredients to the dry and mix until uniform. Be sure that there are no clumps present in this mixture. Once this is completely mixed add the lactic acid and mix for 10 seconds.
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Create Crust
In a separate bowl, crush the plant based graham crackers. Once they are a uniform breadcrumb size you can mix in the plant-based melted butter. Mix this until it is a sandy texture.Pour the crust into the bottom of a springform pan. Use the bottom of a glass or something that is flat and circular to press the crust into the edges of the pan. Be sure to make this as even as possible.
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Bake
Pour the cheesecake batter on top of the crust and allow it to rest for at least 10 minutes or until the top of the cake is smooth and blemish free.Place the cheesecake in the oven for 45 minutes. At around the 30 minute mark you can gently jiggle the springform pan to see if the cheesecake is still liquidy. You want the cheesecake to move as one solid mass when jiggled gently. If it looks like a light waves then it needs more time.
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Cool and Serve
Once a 45 minute mark is reached, turn the oven off and open it slightly. Allow it to cool for 10 minutes before removing from the oven. Allow the cheesecake to cool for one hour before removing the springform pan.Place the cheesecake on a plate and cover it with plastic wrap. Chill the cheesecake for at least two hours before serving.The cheesecake should last at least seven days in the refrigerator. To serve, slice the cheesecake into your desired size and top with your favorite strawberry preserves or other fruit.
Summary
Recipe Name
Author Name 
Based on 2 Review(s)
Decadent Plant-Based Cheesecake
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
2 Comments.
Thank you for recioe, I will definitely try it however I have a question, can we add mango or strawberry puree to it!
We haven’t tried inclusions. Try the base recipe first and then slowly adding inclusions since the addition of solids and sugars may interfere with the gelling process.