Introduction

This Vegan Burnt Basque Cheesecake is a luscious, creamy dessert with a perfectly caramelized top and a tender center. Made without dairy, it uses silken tofu and coconut cream to achieve a smooth, rich texture that’s sure to impress both vegans and non-vegans alike.

A close-up view of a Basque burnt cheesecake on white parchment paper, placed on a white marbled surface. The cheesecake has two main layers: a thick creamy beige inside with a soft texture, and a dark burnt top layer with a slightly shiny, almost black surface. The crust around the edge is golden-brown and uneven, folding over slightly. A single wedge is cut out, showing the smooth, dense cream layer inside. The piece sits on a metal spatula for serving. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g (14 oz) soft silken tofu
400 g (1 ⅔ cups) vegan Greek-style yogurt
400 ml (1 can) coconut whipping cream
220 g (1 cup) cane sugar
60 g (6 tablespoons) cornstarch
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract
4 teaspoons nutritional yeast
½ teaspoon sea salt

Instructions

Step 1: Preheat your oven by placing an aluminum baking sheet or tray in the middle rack. Set the oven to fan-forced 200°C (392°F) or conventional 220°C (428°F) and let it heat for 45–60 minutes to ensure even browning.
Step 2: Double line a 7.5-inch or 8-inch springform pan with two large sheets of parchment paper. Scrunch the paper first to soften it, then make sure it extends a few inches above the pan’s edges to contain the batter.
Step 3: Combine all ingredients—silken tofu, vegan yogurt, coconut whipping cream, cane sugar, cornstarch, lemon juice, vanilla extract, nutritional yeast, and sea salt—in a food processor or high-speed blender. Blend until completely smooth and creamy.
Step 4: Pour the batter into the prepared pan and place it on the preheated baking tray in the oven.
Step 5: Bake for 50–55 minutes until the top is evenly browned and the cheesecake has a slight jiggle in the center.
Step 6: Remove from the oven and set the cheesecake on a cooling rack for one hour to come to room temperature.
Step 7: Transfer the cheesecake to the refrigerator and chill for at least 8 hours or overnight to set fully.
Step 8: When ready to serve, carefully remove the springform. Transfer the cheesecake to a serving plate and peel off the parchment paper.
Step 9: Use a sharp, clean knife to slice the cheesecake. Lift slices gently with a cake slice and use another to help guide the pieces onto serving plates.

Tips & Variations

For a slightly tangier flavor, substitute some of the vegan Greek-style yogurt with unsweetened plant-based yogurt.
Make sure to preheat the baking tray well to achieve that signature burnt top.
Try adding a teaspoon of cinnamon or cardamom for a warm spice note.
If you want a firmer texture, increase the cornstarch by one tablespoon.

Storage

Store the cheesecake covered in the fridge for up to 4 days. To reheat, let it come to room temperature or warm gently in a low oven (around 120°C/250°F) for 10–15 minutes. Avoid microwaving to preserve texture.

How to Serve

A single slice of cheesecake sits on a white plate on a white marbled surface. The cheesecake has one main thick creamy layer, pale beige in color with a soft, smooth yet slightly textured surface. The outer edge of the slice has a darker golden-brown crust that is slightly blistered. In the background, the remainder of the cheesecake is visible resting on parchment paper on a wooden board. The overall look is simple and rustic. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu for this recipe?

Soft silken tofu is best as it blends smoothly and mimics the creaminess of traditional cheesecake. Firmer tofus will not create the same texture.

What can I use instead of coconut whipping cream?

If you can’t find coconut whipping cream, full-fat canned coconut milk chilled overnight can be whipped at home or used as a substitute, though the texture may be slightly less stable.