Vegan Lemon Cheesecake Recipe With Silken Tofu
This baked vegan lemon cheesecake recipe with silken tofu is super deliciously soft and topped with a strawberry and blueberry mixed berry filling, no one will believe it’s a vegan cheesecake.
I tried to keep this gluten-free baked vegan lemon cheesecake recipe with silken tofu easy and straight followed.
The base for this baked vegan lemon cheesecake with cashews is gluten free and is made with gluten free flour, almond flour, salt, sugar, and vegan butter.
Our healthy vegan lemon silken tofu cheesecake is made with cashews, silken tofu (soft tofu), lemon zest, lemon juice, vanilla extract, lemon extract, icing sugar, salt, and tapioca starch.
This vegan cheesecake is made without coconut oil… Yes no coconut, no dates, no oil, no fuss!
Ready to make this amazing Lemon Vegan Cheesecake Recipe? Let’s do it!
Ingredients For Gluten-Free Cheesecake Base
- 60 grams granulated sugar
- 2 grams salt
- 120 grams almond flour or meal
- 80 grams vegan butter (cashew butter)
- 120 grams gluten free flour
Ingredients For The Vegan Lemon Cheesecake With Silken Tofu
- 250 grams raw cashews, soaked in boiling water for 30 minutes
- 120 grams almond milk
- 2 teaspoons lemon zest
- 100 grams lemon juice from 2 lemons
- 2 grams salt
- 3 grams lemon extract
- 10 grams vanilla extract
- 250 grams soft tofu (silken tofu)
- 20 grams tapioca starch
- 120 grams confectioners sugar (icing sugar)
- 1/2 cup mixed berry filling, strawberry and blueberries (for topping)
How To Make Lemon Vegan Cheesecake Gluten Free Base
- Combine the almond flour, sugar, salt and gluten-free flour in a bowl and mix together.
- Pour the melted vegan butter into the flour mixture and mix together using your hand until the mixture becomes moist and crumbly.
- Grease a 8 inch springform pan and line the bottom and sides with parchment paper.
- Spread the crumbly mixture into the base, slightly overlapping on the bottom sides and press down using a spatula or cup.
- Pierce the bottom of the base with a fork or toothpick.
- Bake at 180° C (355° F) for about 25-30 minutes.
- Remove from the oven and cool.
How To Make The Vegan Lemon Cheesecake
- Drain the cashew and place it into a blender along with the almond milk, lemon zest, lemon juice, vanilla extract, and lemon extract. Blend until the mixture is well combined and smooth.
- Add in the tapioca starch, soft tofu, and confectioners sugar and blend until combined.
- Pour the vegan cheesecake batter into prebaked crust. tap on the counter to remove any air bubbles.
- Bake at 160° C (320° F) for 45-50 minutes. The side should be set but the center will be jiggly.
- Remove from the oven and cool at room temperature for 45 minutes, then refrigerate overnight to completely set.
- Top with mixed berry filling and serve.
Vegan Lemon Cheesecake (Super Easy)
This super easy vegan lemon cheesecake recipe with silken tofu is deliciously soft and topped with mixed berry filling, no one will believe it’s a vegan cheesecake.
Ingredients
Ingredients For Gluten-Free Cheesecake Base
- 60 grams granulated sugar
- 2 grams salt
- 120 grams almond flour or meal
- 80 grams vegan butter
- 120 grams gluten free flour
Ingredients For The Vegan Lemon Cheesecake With Silken Tofu
- 250 grams raw cashews soaked in boiling water for 30 minutes
- 120 grams almond milk
- 2 teaspoons lemon zest
- 100 grams lemon juice from 2 lemons
- 2 grams salt
- 3 grams lemon extract
- 10 grams vanilla extract
- 250 grams soft tofu silken tofu
- 20 grams tapioca starch
- 120 grams confectioners sugar icing sugar
- 1/2 cup mixed berry filling for topping
Instructions
- Combine the almond flour, sugar, salt and gluten-free flour in a bowl and mix together.
- Pour the melted vegan butter into the flour mixture and mix together using your hand until the mixture becomes moist and crumbly.
- Grease a 8 inch springform pan and line the bottom and sides with parchment paper.
- Spread the crumbly mixture into the base, slightly overlapping on the bottom sides and press down using a spatula or cup.
- Pierce the bottom of the base with a fork or toothpick.
- Bake at 180° C (355° F) for about 25-30 minutes.
- Remove from the oven and cool.
- How To Make The Vegan Lemon Cheesecake
- Drain the cashew and place it into a blender along with the almond milk, lemon zest, lemon juice, vanilla extract, and lemon extract. Blend until the mixture is well combined and smooth.
- Add in the tapioca starch, soft tofu, and confectioners sugar and blend until combined.
- Pour the vegan cheesecake batter into prebaked crust. tap on the counter to remove any air bubbles.
- Bake at 160° C (320° F) for 45-50 minutes. The side should be set but the center will be jiggly.
- Remove from the oven and cool at room temperature for 45 minutes, then refrigerate overnight to completely set.
- Top with mixed berry filling and serve.