Baked Vegan Cheesecake (nut-free!)

  • Author: Lisa Kitahara
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 servings 1x


  • 3.5 tbsp (50g) vegan butter
  • 7 rectangle (100g) honey-free graham crackers
  • 2.5 cups 600g soft tofu (pressed 400g)
  • 1 tbsp miso paste
  • 3.5 tbsp (50g) sake paste (optional but highly recommended if you can get your hands on it)
  • 1/3 cup (100g) maple syrup (or white sugar, which will yield a white-er cheesecake)
  • 4 tbsp AP flour
  • 1 tsp nutritional yeast
  • 2.5 tbsp lemon juice
  • 2 tsp vanilla


  1. Pre-heat oven to 160 C  (350 F)
  2. meanwhile, in a food processor, process the crackers until fine then add the vegan butter until incorporated. In a lined cheesecake pan press the crust down flat evenly
  3. blend pressed tofu, miso paste, sake paste, maple syrup, lemon juice, flour and vanilla into a high speed blender until smooth and then pour it over the crust
  4. place into the oven and bake for 1 hour
  5. let it cool and sit over night
  6. serve with your choice of toppings! (whip cream goes amazingly)