Vegan Cheesecake

Both work, but they produce different results. No-bake cashew cheesecake sets through freezing or refrigeration. It's creamier and richer, with a texture between dense ice cream and cream cheese. It stores in the freezer and needs thawing before serving. Baked vegan cheesecake (made with silken tofu or vegan cream cheese) is denser and closer to a classic New York cheesecake in structure — firmer, with a slight wobble when sliced. It stores in the fridge. For guests accustomed to traditional cheesecake, the baked version is more convincing in texture. For ease, make-ahead convenience, and a particularly silky mouthfeel, the no-bake version wins.

Graininess almost always comes from insufficient soaking time or an underpowered blender. Cashews need at least 4 to 8 hours of soaking in cold water, or 60 minutes in freshly boiled water. Properly soaked cashews crush effortlessly between fingers and blend into a completely smooth cream. If the filling is still grainy after long blending, add 1 to 2 tablespoons of warm water and continue blending — this helps the blender work through remaining particles. A standard countertop blender or food processor produces a slightly less silky result than a high-speed model; this is a hardware limitation, not a technique problem. If the texture is still gritty after maximum blending, strain the mixture through a fine-mesh sieve.

Yes. In a no-bake cheesecake, coconut oil acts as a setting agent — it solidifies when chilled and holds the filling firm. Alternatives: refined cacao butter (neutral flavour, same solidifying function) or additional cashew cream made from extra cashews blended with water. Replace coconut cream with thick, unsweetened cashew yogurt or soy yogurt — they provide the fat content and slight tang needed. For a fully coconut-free version, the baked approach works best: blend silken tofu with lemon juice, maple syrup, cornflour, and vanilla, pour over a baked nut-and-date crust, and bake at 160°C for 45 to 50 minutes. No coconut required.

The standard setting time is 4 to 6 hours in the freezer or overnight in the refrigerator. To speed things up: freeze for 2 to 3 hours, then move to the fridge for 30 minutes before serving — this produces the right firmness without full freezing. Cutting corners below 2 hours will leave the filling too soft to slice cleanly. For the neatest slices, run a knife under hot water and wipe dry before each cut — cashew filling cuts much more cleanly with a warm blade. Serve within 10 to 15 minutes of removing from the freezer: this is the window when the texture is at its best.

A springform pan makes removal easy and is the standard tool for cheesecakes. Without one: line a regular round tin with plastic wrap with overhang on the sides to lift the cheesecake out, or use a silicone mould which releases cleanly without any greasing. Muffin tins with paper liners produce neat individual-portion mini cheesecakes — no knife required. To grease: a thin layer of coconut oil on the pan sides, plus parchment on the base. For the no-bake version after freezing, run a thin knife around the perimeter before releasing the springform ring — the filling contracts slightly when frozen and usually lifts cleanly.