Thanks to the tofu, this cheesecake is rich, creamy and decadent. The poppy seed and chocolate subtly complement the understated flavors in the cheesecake. The crust adds the perfect crunch to an already excellent dish.

Baked Cheesecake [Vegan, Gluten-free]



For the Crust:

  • 1/2 cup walnuts, soaked
  • 1/3 cup oat bran
  • A pinch of Himalayan salt
  • 3 soft pitted dates

For the Filling:

  • 2 10.5-ounce packages firm tofu tofu
  • 4 tablespoons lemon juice
  • 1/2 cup, plus 2 1/2 tablespoons non-dairy milk
  • A pinch of Himalayan salt
  • 1 tablespoon psyllium husk
  • 1/2 teaspoon vanilla
  • 3 tablespoons xylitol
  • 1 tablespoon poppy seeds
  • 2 tablespoons vegan dark chocolate buttons and chopped chocolate


  1. Soak the walnuts for 4 hours.
  2. Combine the soaked nuts, salt, and oat bran in the food processor and turn it on until the ingredients start to stick together.
  3. Add the dates and process the mixture again until everything is well combined and the batter sticks together when pressed between your fingers.
  4. Line a 6-inch, round springform tin with parchment paper.
  5. Press the crust into the tin with your hands and bake in 375°F oven for 10 minutes. Remove from oven and set aside.
  6. While the crust is baking, cut the tofu into small cubes and combine all filling ingredients in a blender except for the poppy seeds and the chocolate.
  7. Process the mixture until silky batter forms.
  8. Taste the batter and add more of sweetener if you like.
  9. Finally, mix in the poppy seeds and the chocolate buttons.
  10. Pour the filling onto the crust and bake at 350°F for 45-50 minutes or until the cake starts to turn golden.
  11. Let cool completely and if you have the time, let it sit in the refrigerator for a couple of hours after it has cooled down.