Recipes » Desserts » Vegan Cheesecake
T. Colin Campbell Center for Nutrition Studies
Vegan Cheesecake Recipe


Crust Ingredients

  • 1 cup pecans
  • ½ cup almond flour
  • 10 medjool dates, pitted
  • 1 Tbsp flax meal + 1 Tbsp water
  • ½ tsp cinnamon

Cake Ingredients

  • 1 14 oz block extra firm tofu (not silken), drained
  • ½ cup raw cashew butter
  • 6 large Medjool dates, pitted (about ½ cup)
  • ½ cup unsweetened plant-based milk
  • 2 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 2 Tbsp agar agar flakes or powder

Topping Ingredients

  • Fresh fruit of your choice
  • ¼ cup fruit-only preserves


  • 1. Preheat oven to 350 degrees F.
  • 2. Place all crust ingredients into a food processor and process until the mixture forms a ball. Add a bit more water if needed.
  • 3. Wrap the bottom of a 6 inch springform pan with foil. Place the pan in a casserole dish large enough to accommodate it and add about 1 inch of water to the dish. This is called a bain-marie (water bath) and will help the cake from cracking on top. Don’t worry if you do get a few cracks though, you’ll be covering the top of the cake with fruit anyway.
  • 4. Press the crust into the springform pan, letting it creep up the sides a bit.
  • 5. Place all cake ingredients into a high-powered blender and blend until smooth.
  • 6. Pour the batter over the crust, smooth the top.
  • 7. Bake for 50-55 minutes until the top is slightly golden brown and the center feels firm to the touch.
  • 8. Remove and let cool completely, then refrigerate overnight before unmolding.
  • 9. Gently slide a sharp knife around the edges and release the spring on the pan.
  • 10. Top with fresh fruit of your choice.
  • 11. Heat the preserves until they are liquidy. Then brush over the fruit. This will keep the fruit fresh and also add a beautiful gloss. Use any extra as a sauce.
  • 12. Store in the refrigerator. Keeps fresh for about 3 days.

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