This dairy-free cheesecake contains a hidden poppy seed layer, a light, creamy, rich vegan cheesecake filling, and crisp gluten-free crust. It's also oil-free and refined sugar-free yet packed with flavor and decadence! Serve this cashew tofu baked cheesecake on special occasions, birthdays, and warm summer days!
Poppy seed layer (optional)
- 2 (12.3 oz) packages of (700 g) silken tofu firm
- 2/3 cup (100 g) cashews soaked (read the blog post for an alternative)
- 1/3 cup (80 g) coconut cream
- 1/3 cup (105 g) maple syrup or agave syrup
- 3 tbsp lime juice or lemon juice (more to taste)
- 1/3 cup (40 g) cornstarch
- 1 tsp vanilla
Watch the video in the post for visual instructions.Soak cashews in hot water for at least 30-60 minutes (if you are in a hurry, you could also boil them for 15 minutes).
Process the shredded unsweetened coconut in an electric spice/coffee grinder (or blender). Repeat this step with the oats.
Transfer all crust ingredients to a food processor and blend until the dough is crumbly and sticks together. It should have the texture of shortcut pastry.
Press the crust evenly into the bottom of a lined 8-inch (20 cm) springform and about 2 1/2 in (6 1/2 cm) up the sides and put the springform into your fridge.
Poppy Seed Layer
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and place an ovenproof dish filled with water on the bottom rack.Process the poppy seeds in an electric spice/coffee grinder or blender.
Now add all ingredients for the poppy seed layer to a saucepan and bring the mixture to a boil. Once it thickened up a bit, you can turn off the heat and set the saucepan aside.
Let it cool for a few minutes and then pour the mixture onto the crust. Put it back into the fridge.
Blend all cream ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cheesecake cream onto the poppy seed layer.
Bake the cake for about 60 minutes in the oven on the middle rack. Turn off the oven and keep the cake inside for a further 5-10 minutes with the door slightly open.
After that you can let the cake cool at room temperature until it isn't hot anymore. Don't touch it, the middle of the cake will still appear wobbly, but that's normal.
Once it isn't super hot anymore you can put it in the freezer for up to one hour (or in the fridge for a couple of hours or overnight) to set. It will firm up and can be sliced. Store leftovers in the fridge. Enjoy!
Video Of The Recipe:
- Shredded unsweetened coconut: You could use ground almonds or other ground nuts instead.
- Banana: Use banana or applesauce for an oil-free version. If you prefer a flaky/buttery soft crust, I would recommend using 60 grams banana (or applesauce) and 60 grams vegan butter (margarine).
- Coconut milk: I use canned coconut milk. Instead, you could use a mixture of any plant-based milk and oat cream or soy cream.
- Silken tofu: Instead of silken tofu, you might also use vegan cream cheese.
- Coconut cream: You could use oat cream, soy cream, cashew cream, or vegan yogurt instead.
- Recipe serves 12. Nutrition facts are for one serving.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.