Classic Cheesecake | Vegan It! with Lauren Toyota

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Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: A sweet, creamy and oh so yummy vegan cheesecake — without the cheese.

Watch more in our Vegan It with Lauren Toyota series:

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:



Vegan Baked Blueberry Cheesecake

MAKES 8 to 10 servings
PREP TIME: 30 minutes + at least 4 hours for chilling the cheesecake
COOK TIME: 55 minutes

1 cup rolled oats (not quick cooking)
1⁄2 cup packed brown sugar
1⁄2 teaspoon sea salt
2 tablespoons vegan butter, melted

1 cup raw cashews (soaked in hot water for 20 minutes)
1 cup soft tofu
1 cup plain vegan cream cheese
1 cup granulated sugar
1⁄4 teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice

2 cups fresh or frozen blueberries
2 tablespoons freshly squeezed lemon juice
1⁄4 cup granulated sugar

Preheat the oven to 350°F.

To make the crust, in a food processor, pulse the rolled oats into a flour. This should be a very fine mixture with no large pieces of oats. Add the brown sugar, salt, and melted butter and pulse until the mixture comes together. It should press together when you pinch it.

Press the mixture in an even layer into the bottom of a 7 or 8-inch spring form pan. You can also press it into an 8- inch square baking dish. If using the square baking dish you can line it with parchment paper for easy removal or you can serve the baked cheesecake directly from the dish.

To make the filling, drain and rinse the cashews. Place in a high-powered blender with the remaining ingredients and blend until very smooth.

Pour the filling on top of the crust. Bake for 45 minutes until the edges of the cheesecake are light golden brown. The center might look a bit soft, but it will firm up upon cooling.

Allow the cheesecake to cool completely. Refrigerate it for at least 4 hours or overnight. Only once the cheesecake has chilled completely should you remove the sides of the spring form pan. Let the cake sit at room temperature for at least 30 minutes before serving to remove the chill.

To make the topping, combine all the ingredients in a saucepan over medium heat. Simmer for 6 minutes. Let cool before serving over the cheesecake. There is enough blueberry compote to put a good portion on top of the cheesecake and have some extra to add to individual servings.

Store leftover cheesecake in the fridge for up to 7 days.



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Coronel Nao xD says:

Perfect cheesecake!! pudieras decirme en gramos uanto es de tofu y de queso crema? Gracias te quedó de fotografía

Courtneyelizabeth says:

If you want to keep your berry syrup from oozing, add a cornstarch slurry, i always do this with my cheesecakes

Jay Alexander says:

Yikes! 😬 Granulated sugar is NOT vegan.

Invaitor #Road2aktivität says:

It looks nice, but where is the vanilla?

Korrin Winters says:

I made it! Mine lifted a lot while baking, then cracked once taken out during cooling. Do you know why that happened?
Can hardly wait to eat it for breakfast hehe!

Korrin Winters says:

I want this right now!

Ramen Noodles says:

My mother is not able to eat any dairy products, thank you so much for this recipe!

Atila Irmeš says:

Loved this! Going to try this on my channel soon! Would you mind if I do a video by following your recipe and tag you on IG? :3

Girija Tiwari says:

Any substitute for vegan cream cheese ? I don't find it here in India

Johanna Draws says:

Finally a recipe that actually BAKES the cheesecake! What’s with the freezing in all the other vegan cheesecake recipes?? I don’t want a frozen cake…

HugBunnies says:

I absolutely LOVE the intro, LOL

Ann says:

Space is Fake so… you’re not credible to me.

Gabriele Dillon says:

I just made this. the cheesecake turned out fantastic. The crust was HARD >>>>>>> Help what went wrong????

Carly Butler says:

Have you ever froze it ? Does the texture get ruined ? I made it and it was delicious but I can’t eat it all by myself

tigergreene says:

Oh no! You'll wreck the poor nonstick coating on the springform bottom jamming a stainless steel knife in there. I would suggest removing the cheesecake first.

Suzette Smith says:

Oh yum! Thank you!

Cecilia Lopez says:

Can I do this for mini cheesecakes ? If so how long do I bake them for ?

sergio cervantes says:

I usted and the favor are amazing, but I cant take off complet, how can I take off completly

Jones LeFae says:

That looks SOOOO GOOD! I have to make it!

Sarah Claiborne says:

I may be speaking too soon, but of all the cheese cake recipes, this has the fewest ingredients, the most easy to find ingredients, and is much cheaper (and dare I say, healthier?) than most of the recipes I've found. Super quick to make, and easy clean up! I haven't had it yet (still baking lol) but the batter was super tasty and the tofu has no taste so far. Love it!

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