top of page

Baked Vanilla Cheesecake

Prep Time:

20 Minutes

Cook Time:

1 Hour


8 Servings



About the Recipe

This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.

Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.


  • 1 1/2 cups of vegan graham cracker crumbs or what we British folk call digestive biscuits. 125g allegedly but estimates vary in weight from 125-180g

  • 1/4 cup / 55g of melted vegan butter or margarine

  • 2 8oz / 226g containers of vegan cream cheese- I have successfully used tofutti for this but violife may also be good. You want a mild, creamy one and not one that has a weird cheesy flavour

  • 1 12oz/ 340g packet of silken tofu

  • 1 cup sugar / 200g sugar

  • 1 tablespoon cornstarch (in the UK, cornflour)

  • 2 tsp vanilla extract


This is a baked vanilla cheesecake from 1000 vegan recipes by Robin Robertson and to me, tastes very much like dairy cheesecake. Delicious with strawberries and other fruit, and/or with caramel sauce on top.

Smash the biscuits up inside of a bag or towel with a rolling pin or what not. Mix the crumbs together with the melted butter and press them into the bottom of your greased cheesecake tin (springform recommended). Then combine the tofu and creamed cheese in a food processor and blend until smooth, then add and blend the sugar, cornflour/cornstarch and vanilla. Pour the filling on top of the biscuit base and bake at 180C/350F for 45 minutes, then another 10 minutes with the oven off.

bottom of page