Vegan Baked Cheesecake

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Vegan Baked Cheesecake

Crumbly crust, tangy and sweet ‘cheese’ layer. The perfect baked cheesecake.




High protein




Baked cheesecake


It makes a restaurant-worthy dessert with some strawberries.


Vegan baked cheesecake

Prep Time: 15 mins

Cook Time: 20 mins

Serves: 8


  • 1 cup rolled oats
  • 1/3 cup walnuts
  • 2 tbsp coconut oil
  • 1 tbsp liquid sweetener of choice (agave, maple)
  • 1 block (200 g) firm tofu
  • 1/2 cup millet
  • 3 tbsp liquid sweetener of choice (agave, maple)
  • juice of a lime
  • 1/2 tsp vanilla
  • 1 tbsp cornsarch
  • 1/4 cup plant based milk (I used soy)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook the millet in 1 cup water on low heat.
  3. Blend together the oats, walnuts, coconut oil and 1 tbsp liquid sweetener.
  4. Press the crust onto bottom of cake pan.
  5. Blend together the tofu, cooked millet, 3 tbsp sweetener, vanilla, lime juice, soy milk and cornsarch.
  6. Spread out the mixture evenly on top of the crust.
  7. Bake for 20 minutes. Let cool completely.
  8. Top your cheesecake with strawberries or any other fruit. Enjoy!

This recipe is made for a 9 inch/22 cm cake form. I used 3 smaller ones.