American · medium · 70 min · serves 10
How to make baked cheesecake vegan
Short answer
Replace cream cheese, eggs, butter biscuit base with block-style vegan cream cheese, cornflour + silken tofu, vegan block butter. The method is unchanged and takes about 70 minutes for 10 servings.
What makes the classic version non-vegan
- Cream cheese
- Eggs
- Butter biscuit base
Swap table
| Instead of | Use | Note |
|---|---|---|
| Cream cheese | Block-style vegan cream cheese | Tub spreads are too wet |
| Eggs | Cornflour + silken tofu | Sets firm without cracking |
| Butter | Vegan block butter | For the base |
Method
- 1Blitz biscuits with melted vegan butter and press into a lined tin; chill.
- 2Beat vegan cream cheese with sugar, cornflour, blended silken tofu, vanilla and lemon.
- 3Pour over the base and bake at 160°C for 45 minutes until barely wobbly in the centre.
- 4Turn off the oven and leave the door ajar for an hour.
- 5Chill overnight before slicing.
The one thing people get wrong
Slow cooling prevents the crack down the middle — never take it straight from oven to counter.
Frequently asked questions
- Can baked cheesecake be made vegan?
- Yes. Replace cream cheese, eggs, butter biscuit base with block-style vegan cream cheese, cornflour + silken tofu, vegan block butter. The method stays essentially the same and takes about 70 minutes.
- What is the hardest part of veganizing baked cheesecake?
- Slow cooling prevents the crack down the middle — never take it straight from oven to counter.
- How long does vegan baked cheesecake take?
- About 70 minutes for 10 servings — a medium recipe.
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