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My vegan no-bake cheesecake has a buttery graham cracker crust, a silky vanilla tofu filling, and cuts cleanly into the kind of slice that makes people ask for the recipe before they’ve even finished the first bite.
save this recipe!Most vegan cheesecakes fall into one of two camps: either they’re built entirely on soaked cashews, which produces a dense, rich result that’s more fudge than cheesecake, or they’re built on vegan cream cheese, which can taste artificial. My version does something different.
Silken tofu is the base, and before you click away, this dessert was tested in three of our team members kitchens, and not one person guessed what was in it.
It’s vegan cheesecake done right
This recipe went through six rounds of testing before we locked in the final formula. Here’s what makes it worth every step:
- Classic cheesecake flavor with no artificial aftertaste
- Higher in protein than most vegan desserts thanks to the silken tofu base
- No oven needed, just a stovetop, a blender, and a springform pan
The testing
Why agar agar and cornstarch, not just one or the other? The first two tests used agar agar alone, and both times the filling didn’t set firmly enough. Agar provides structure, but silken tofu carries a lot of moisture and needs an additional thickener to get the filling to the right density. Adding cornstarch alongside the agar gives the cheesecake the body and slightly pudding-like set that makes it feel like real cheesecake rather than a firm jello.
Nutritional yeast as a secret weapon – Just half a teaspoon of nutritional yeast adds a faint, savory depth that mimics the tangy edge of cream cheese without being identifiable as nutritional yeast in the finished dessert. It was added in the first test and never removed, it’s the detail that makes the flavor read as cheesecake rather than vanilla pudding.
Key ingredients
- Silken tofu: The structural and protein base of the filling. It blends completely smooth and has a neutral flavor that disappears behind the vanilla and lemon. Drain it well before blending to remove as much excess moisture as possible.
- Soaked cashews: Add richness and fat that makes the filling taste creamy. Soaking them until fully softened, either overnight or in hot water for 15 minutes, is what allows them to blend completely smooth with no grainy texture. If you have leftover cashews after making this, vegan cashew queso is another recipe that puts them to good use.
- Agar agar: A plant-based gelling agent derived from seaweed that sets the filling firm. It must reach a simmer to activate, which is why the stovetop step is essential. Under-activated agar produces a soft, wobbly result that won’t slice cleanly.
- Cornstarch: Works alongside agar agar to give the filling the density and body of traditional cheesecake. It thickens during the stovetop cooking step and contributes to the slight pudding-like texture that makes this so convincing.
- Vegan yogurt: Adds a subtle tang that mimics the sour note in cream cheese, which is one of the defining flavor characteristics of a real cheesecake.
- Nutritional yeast: Just a small amount adds a faint savory, cheesy depth that keeps the filling from tasting like straight vanilla pudding.
- Confectioners’ sugar: Dissolves completely into the filling without the slightly gritty texture granulated sugar can leave in a no-bake preparation.
No springform pan?
A springform pan is ideal because the removable sides let you release the cheesecake cleanly without disturbing the crust. But it’s not the only option.
An 8×8 or 9×9-inch square pan lined with parchment paper works well as a substitute. Let the parchment overhang the sides so you can lift the whole cheesecake out in one piece before slicing.
Pairs beautifully with fresh berries or a simple fruit compote spooned over each slice. Rhubarb compote is an especially good pairing if you want something slightly tart against the sweet, creamy filling!
Vegan No Bake Cheesecake (With Silken Tofu)
Ingredients
Crust
- 1 ¼ cup cashews, 200 g soaked, from 165 g raw cashews
- 2 cups graham cracker crumbs, 240 g
- ½ cup unsalted vegan butter, melted, 120 g
- ¼ cup packed brown sugar, 60 g
Filling
- 1 16-oz package silken tofu, drained, 454 g
- ¾ cup confectioners’ sugar, 100 g
- ¼ cup vegan yogurt, 80 g
- 2 tsp vanilla extract, 10 mL
- ¾ tsp salt
- 2 tsp lemon juice, 10 mL
- ½ tsp nutritional yeast
- 5 tsp agar agar, 16 g
- 1 Tbsp cornstarch, 9 g
Instructions
- Soak Cashews: Soak 1 ¼ cup cashews overnight or in very hot water for 15 minutes until softened, then drain well.
- Crush Graham Crackers: Crush 2 cups graham cracker crumbs into fine crumbs using a blender or by rolling them on a cutting board.
- Shape Crust: Melt ½ cup unsalted vegan butter, then combine with graham cracker crumbs and ¼ cup packed brown sugar. Mix until evenly combined. Press into a 9-inch springform pan in an even layer. If you don’t have one, use a parchment-lined 8×8 or 9×9-inchpan. Place in the freezer while preparing the filling.
- Blend: Drain 1 16-oz package silken tofu to remove excess water. Add tofu, soaked cashews, and all remaining ingredients to a blender. Blend until completely smooth with no visible lumps, a few minutes.
- Thickeners: Add 5 tsp agar agar and 1 Tbsp cornstarch, then blend again until fully incorporated.
- Cook Filling: Transfer the mixture to a medium saucepan and place over medium heat. Whisk constantly as it heats.Bring the mixture to a simmer*, about 5 to 7 minutes. Once simmering, continue whisking and cook for 2 minutes. The mixture should visibly thicken and resemble a thick pudding that holds its shape slightly when stirred.
- Assemble: Remove the crust from the freezer. Immediately pour the hot filling over the crust and spread evenly. Use an offset spatula or the back of a spoon to smooth the top.
- Chill: Refrigerate for at least 3 hours, or until fully set and sliceable.Slice and serve. Optionally top with graham crumbs or fresh fruit!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
