Vegan chia-spiced cheesecake

    6 hours

    Cashews and silken tofu are the secret ingredients in this rich, vegan cheesecake flavoured with warm chia spices like ginger, cardamon and cinnamon.

    3 people made this

    Serves: 8 

    • Base
    • 125g crushed vegan biscuits (such as Hobnobs® or Rich Tea®)
    • 50g soft brown sugar
    • 3 tablespoons coconut oil, melted
    • 2 tablespoons almond milk (or other dairy free milk)
    • Cheesecake
    • 340g extra-firm silken tofu, drained
    • 75g raw cashews, soaked in water 1 to 2 hours, drained
    • 100g mashed ripe banana
    • 4 tablespoons fresh lemon juice
    • 2 tablespoons coconut oil, room temperature
    • 2 teaspoons vanilla extract
    • 125g caster sugar
    • 4 teaspoons cornflour
    • 2 teaspoons ground cardamom
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground cloves
    • Topping
    • 475ml vegan whipping cream (such as Soy Whip®)
    • 1/2 teaspoon ground cinnamon
    • 4 teaspoons finely chopped crystallised ginger

    Prep:20min  ›  Cook:55min  ›  Extra time:4hr45min chilling  ›  Ready in:6hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm springform tin. Stir together crushed biscuits and brown sugar in a small bowl, then drizzle with coconut oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of tin. Bake 10 minutes. Keep oven on.
    2. Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. The cheesecake filling should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender or about 5 minutes with a standard blender.
    3. Lightly grease the inside of springform tin above baked base. Pour in cheesecake filling and jiggle to spread evenly over the base. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
    4. Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
    5. Slice cake with a thin, sharp knife dipped in water. Dollop each slice with vegan whipped cream, dust with cinnamon and sprinkle with crystallised ginger.

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