Recipes Dessert Recipes Cheesecakes Vegan Vanilla Cheesecake Back to Cheesecakes Vegan Vanilla Cheesecake Total Time 15m Serves 8 Skill Level Easy Dietary Needs DF/EF/V/Veg Dairy free Egg free Vegan Vegetarian 3 Reviews 4 star rating Share Our Favourite This vanilla cheesecake is one of our favourite vegan recipes. It's so easy to make and is perfect for serving as an after dinner pudding. This cheesecake makes a creamy consistency and the base gives a nice biscuit crunch. We've used hobnob biscuits as our base, alternatively you could use lotus biscuits, these too are vegan. Method Preheat your oven to 190ºc/ 170ºc fan/gas mark 5 and line an 8" spring-form pan with parchment paper. Using a food processor, mix together the vegan butter, light muscovado and vanilla bean paste until fine breadcrumbs form. Then press the mixture into the bottom of the spring form pan. Bake for 10 minutes then and remove and leave to cool at room temperature. In a large bowl, beat together the vegan cream cheese, soft tofu, sugar, vanilla bean paste and lemon juice until smooth and creamy. Slowly add the corn flour and plain flour a little at a time until fully incorporated. Pour the mixture into the cooled biscuit base tin and bake in the oven for 60 minutes. When an hour has passed, remove the cheesecake from the oven and leave to cool at room temperature for another hour Place the cheesecake in the fridge for at least 3 hours, even better to leave it overnight, before serving. Let's Bake The easiest way to follow a recipe Afternoon Tea Al Fresco Dining Comfort Food Dairy Free Egg Free Freshly Baked - New Arrivals No Bakes Vegan Vegetarian Reviews 14 May 2020 2 star rating Followed all ingredients and instructions and turned out nothing like this. Inedible. 16 March 2020 5 star rating I really enjoyed this recipe. Next time I’ll use lotus biscuits as the base because they’re vegan too. YUMMY! 11 March 2020 5 star rating So tasty! Even had the non vegans going in for a slice. Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Base 100g Hobnob Biscuits 90g Vegan Butter (Melted) 60g Billington's Light Muscovado Sugar The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too. Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love. 2 tsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. For the Filling 450g Vegan Cream Cheese 450g Silken Tofu 300g Billington's Light Brown Soft Sugar 1 tbsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 60ml Lemon Juice 1 tsp Corn Flour 60g Allinson's Plain White Flour Utensils 8" Round Spring Form Cake Tin (Loose Bottom) Blender