This gorgeous New York-style cheesecake is rich in protein and calcium. Made from tofu and cashew nuts in place of soft cheese, it has a rich, creamy texture akin to the traditional dairy version. The key is to soak the cashews beforehand so they blend easily to a smooth paste. The cornflour and tofu both act as an egg replacement, helping the cheesecake ‘set’ when baked in the oven. The sweet strawberry topping balances the lemony cheesecake perfectly but you can substitute other berries, such as blueberries, blackberries or raspberries if you prefer.

Baked Lemon Cheesecake with Strawberry Sauce [Vegan]

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For the Filling:

  • 150 g (1 cup) cashews, soaked overnight (or in boiling water for 1 hour)
  • 300 g (10.5 oz) silken tofu
  • 25 g (1.5 tablespoons) cornflour
  • Zest of 1 lemon and juice of 3 lemons
  • 100 ml (~1/2 cup)  agave or maple syrup

For the Base:

  • 100 g  (1 cup) wholemeal digestives (or your favorite vegan biscuits)
  • 40 g (1/2 cup) dairy-free spread, melted

For the Strawberry Sauce:

  • 1 1/2 teaspoon cornflour
  • 1 1/2 tablespoons water
  • 250 g (1 1/4 cup) strawberries (fresh or frozen), hulled and thickly


  1. Preheat the oven to 160°C/fan 140°C/gas mark 3 (320°F). Meanwhile, line the base and sides of a 18-cm springform cake tin with baking paper.
  2. For the base, blitz the biscuits in a food processor until you have fine crumbs, then add the dairy-free spread and pulse until combined. Press the mixture into the bottom of the prepared tin.
  3. For the cheesecake filling, place all the ingredients in a food processor and process until smooth. You may need to scrape down the sides of the bowl a few times. Pour the filling over the biscuit base, smooth the surface with a knife and bake for 40-45 minutes until just set with a slight wobble (it should be creamy on top with just a slight golden hint around the edges). Turn off the oven, prop open the door so that it is slightly ajar and leave the cheesecake to cool inside (this prevents it cracking).
  4. Once cool, remove the cheesecake from the oven. Allow to cool completely before removing from the tin and keep in the fridge for at least two hours before serving.
  5. To make the strawberry sauce, dissolve the corn our in 1 1/2 tablespoons water. Place the corn our mixture, strawberries, sugar and lemon juice in a small pan over a low heat. Bring to the boil and simmer for 5 minutes or until the sauce has thickened, stirring continually. Transfer to a bowl and leave to cool. When you are ready to serve, pour the sauce over the cheesecake.


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