Go Back
–+ servings
A slice of cheesecake with a crumbly crust, topped with blueberries and crumbs, sits on a plate with a fork. A whole cheesecake and a bowl of mixed berries are in the background.
Print Recipe

Vegan No Bake Cheesecake (With Silken Tofu)

This vegan no bake cheesecake has a buttery graham cracker crust and silky vanilla tofu filling. Clean slices, stunning presentation and totally dairy free!
Prep Time20 minutes
Cook Time10 minutes
Chill Time3 hours
Total Time3 hours 30 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Keyword: dessert with tofu, tofu cheesecake, vegan cheesecake
Servings: 8 servings
Author: Sarah Bond

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.
    A glass bowl filled with soaked cashew nuts is placed on a green textured surface.
  • Crush Graham Crackers: Crush 2 cups graham cracker crumbs into fine crumbs using a blender or by rolling them on a cutting board.
    Top view of a blender containing a fine yellow-brown powder, set on a green textured surface.
  • 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 8x8 or 9x9-inchpan. Place in the freezer while preparing the filling.
    A round baking pan filled with an even layer of pressed graham cracker crust, viewed from above on a dark green surface.
  • 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.
    Overhead view of a blender containing cashews, flour, and a liquid ingredient, placed on a green surface.
  • Thickeners: Add 5 tsp agar agar and 1 Tbsp cornstarch, then blend again until fully incorporated.
    Top view of a blender containing a smooth, creamy light beige mixture, with some mixture on the sides of the blender jar.
  • 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.
    A saucepan filled with thick, creamy custard being stirred with a metal whisk on a green countertop.
  • 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.
    A spatula spreads cheesecake filling over a graham cracker crust in a round baking pan on a dark green surface.
  • Chill: Refrigerate for at least 3 hours, or until fully set and sliceable.
    Slice and serve. Optionally top with graham crumbs or fresh fruit!
    Overhead view of a cheesecake topped with blueberries and crumbled graham crackers, with a slice removed and placed on a plate nearby. Surrounding are bowls of fruit and extra graham crackers.

Video

Notes

*This mixture becomes very thick once heated. Sometimes it will thicken before simmering, and that's okay. If your mixture is not thickening, then ensure that it reaches a full simmer to activate the agar agar.
Store in the springform pan or transfer slices to an airtight container in the fridge for up to five days. The filling firms up further as it chills, so slices made on day two are actually cleaner than day one.
To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to two months. Thaw overnight in the fridge before serving. The texture holds up well after freezing, which makes this a strong make-ahead dessert for entertaining.

Nutrition

Serving: 1slice | Calories: 520kcal | Carbohydrates: 52g | Protein: 10g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 14g | Cholesterol: 0mg | Sodium: 400mg | Potassium: 320mg | Fiber: 2g | Sugar: 32g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 80mg | Iron: 3mg
QR Code linking back to recipe