You will spend your time dreaming of this magical dish: its crispy blue corn tortilla chip crust; rich, cheesy corn filling; and cilantro dressing that found its way into every bite.

Savory Corn Cheesecake with Cilantro-Pepita Dressing [Vegan]

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Cooking Time



For the Crust:

  • Olive oil spray
  • 1 1/2 cups (115 g) crumbled blue corn tortilla chips
  • 1 cup (150 g) raw almonds
  • 1/4 cup (55 g) vegan butter filling
  • Half a 14-ounce block (about 200 g) extra-firm tofu
  • 3/4 cup (190 g) vegan cream cheese
  • 1 tablespoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 1/2 cups (210 g) corn kernels (fresh or frozen and defrosted)
  • 1/2 cup (70 g) diced red bell pepper
  • Salt to taste

For the Dressing:

  • 1/2 bunch fresh cilantro, no stems
  • 1/4 cup (40 g) raw pepitas (pumpkin seeds)
  • 1/4 cup (60 ml) sherry vinegar
  • 2 garlic cloves
  • 2 tablespoons diced canned green chiles
  • 2 tablespoons nutritional yeast
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 tablespoons water
  • Salt to taste

For the Toppings:

  • 1 cup (155 g) chopped cherry tomatoes
  • Chopped chives


For the Crust:

  1. Preheat the oven to 350°F (175°C). Spray a 7- or 8-inch springform pan with olive oil. Place a round piece of parchment paper in the bottom.
  2. Combine the tortilla chips and almonds in a food processor and process into a coarse flour. Add the vegan butter and pulse just until combined. Transfer to the prepared pan and use your fingers to press into a flat layer on the bottom. Set aside.

For the Filling:

  1. Gently squeeze the tofu to remove excess water. Combine the tofu, cream cheese, lime juice, onion powder, garlic powder, and paprika in the food processor and process until smooth. Add the corn and bell pepper and pulse until combined and mostly smooth (some corn or bell pepper pieces are good). Add salt.
  2. Pour the corn mixture onto the prepared crust. Use a rubber spatula to smooth the top. Bake for 40 to 45 minutes, until completely set and a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for about 10 minutes.

For the Dressing:

  1. To make the dressing, combine the cilantro, pepitas, vinegar, garlic, chiles, nutritional yeast, mayonnaise, lime juice, and oil in the food processor. Process until smooth. Add water, 1 tablespoon at a time, to thin it to your desired consistency. Add salt.

To Make the Cheesecake:

  1. After 10 minutes, remove the outer ring of the springform pan and use the parchment paper to slide the cake onto a cooling rack. Let cool completely before serving (you can refrigerate it after you’ve removed the outer ring if you’re in a hurry). It will still feel a little soft in the center and the crust will be a little crumbly. That’s okay.
  2. Drizzle with the dressing, top with the tomatoes, garnish with the chives, and serve. Leftovers can be chilled in an airtight container 2 to 3 days.


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