Vegan Cheesecake. The REAL DEAL.

Do you know of a cheesecake recipe that is gluten-free, dairy-free, egg-free and nut-free???

So rare right?! 

Finding a vegan cheesecake recipe that fits my exact specifications is like searching for a contact lens dropped on the bathroom floor. Takes so much effort, and it gets a bit worrying after the top pages of the search results bare fruitless. How ever will you satisfy your cheesecake cravings when you are on an allergy-friendly diet?? Conundrum.

Well, look no further, mates. Here it is. I present to you... A Vegan. Gluten-Free. Nut-Free. Cheesecake!!!

This delicious vegan cheesecake is nut-free. I emphasize this point because nut allergies are common, and many vegan cheesecakes are nut-based. Particularly raw vegan cheesecakes made from soaked cashews and the like. What's a person with a nut and dairy allergy gotta do to get a freakin' cheesecake around here?!

Head to the kitchen. That's what. And bring your ipad with you and have this recipe page opened on your browser.

My version of vegan cheesecake is made with silken tofu and coconut cream. These two ingredients come together to make a gorgeously smooth, creamy and light cheesecake. The fact that both silken tofu and coconut cream are bland to begin with means that they are great agents for carrying the taste of secondary and tertiary ingredients such as lemon juice and sugar.

Further, no eggs  nor gelatine are used in the recipe. The thickener and binder to pull the cheesecake together are the tofu itself and with the help of tapioca starch and fine white rice flour. 

I consider this to be a  healthy vegan cheesecake recipe that is effortless to make. Do you have a blender? Of course, you do! With a blender at hand, an hour to kill, you will be rewarded with a tasty vegan cheesecake in the end.

As always, I have left the degree of sweetness to you. Enjoy! X

Vegan Cheesecake by NellyBelly
Makes 1 small, 10cm cheesecake


200g Silken Tofu
1/2 cup coconut cream (full fat, at least 75% coconut extract)
1 tablespoon lemon juice
2-3 tablespoon sugar or maple syrup
1 tablespoon tapioca starch
1 tablespoon soy milk
1 tablespoon white rice flour

150g crushed GF, DF cookies*
2 tablespoon coconut oil or vegan butter
1/2 teaspoon vanilla extract

1. Preheat oven to 170C, lightly grease a 10cm springform pan. 
2. In a blender, pulse together cookies with oil or butter and vanilla extract. Press onto the springform pan to make an even base. Clean the blender to make the cheesecake filling. 
3. Using the blender again, blend silken tofu, coconut cream, lemon juice and sugar. 
4. In a small bowl, dissolve tapioca starch with soy milk. Mix well then add to blender ingredients. Pulse to mix. Add tablespoon of white rice flour. Blend thoroughly until smooth. 
5. Pour into springform pan. Bake for 30 minutes. Turn off the oven and let it sit for 10 minutes. 
6. Take out from oven, release from springform pan and enjoy cheesecake. 

Makes 1 small, 10cm cheesecake

*I use Orgran's Gluten-Free, Vegan Amaretti Biscotti. The Vanilla Cookies from the Orgran Kid's Outback Animals range work fabulously as well. 

Notes + Inspiration
Serve with fruits
Enjoy with chocolate sauce!