Vegan Raspberry Marble Baked Cheesecake (1 secret ingredient)

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A baked vegan cheesecake without any cheese and eggs, light, creamy, with a secret ingredient inside that, makes it high in protein and healthier!

Not sure if I’m allowed to say that again and again (I think I am but still) but I really have been thinking about making a baked vegan cheesecake for a LONG LONG time. I’d even say not long after I turned vegan because cheesecake was one of the things I adored soooooo much before I turned vegan.

I still love cheesecake, but now it’s a vegan version. And I think my love for cheesecake (or desserts in general) is one of the things letting me think outside of the box. I mean, who says we can’t have a vegan cheesecake?

Watch How to Make It

I’ve made a few no-bake cheesecakes before, but I was always hesitant about making a baked one. Because when it involves baking, you know there’s some science involved. And finally, I made one and it turned out so unexpectedly good! That’s why I’m here talking cheesecake for like 5 minutes (sorry) before officially entering the recipe. So here we go.

Ingredients You Need

Here is a list of ingredients you need for this vegan baked cheesecake. Basically, I use them very often so I have most of them in my cabinet already. Hope it’s the same case for you! There are some substitutions available. I’ll write in the Questions You Might Have down below.

• Rolled oats (Jumbo Oats)
• Walnuts
• Ground flaxseed (ground linseed)
• Coconut sugar
• Ground cinnamon
• Salt
• Maple syrup
• Extra-virgin coconut oil
• Desiccated coconut
• Raw cashews
• medium firm tofu
• Lemon
• Vanilla extract
• Raspberry jam/conserve/spread

How to Make Vegan Raspberry Marble Baked Cheesecake

Preheat the oven to 175°C/350°F. Line the bottom of a 6″ round cake tin.

• To make the base:
  • To a small food processor, add the rolled oats and walnuts. Blitz them into small pieces.
  • Add ground flaxseed, coconut sugar, ground cinnamon, and salt. Blend for a few seconds to bring them into the mixture.
  • Then maple syrup and coconut oil, and water. Continue to blend until all ingredients come together.
  • Remove the blade in the food processor and stir in the desiccated coconut.
  • Press the mixture into the bottom of the prepared cake tin. Use your fingers or a spoon to press down the mixture evenly. Set it aside for later use.

• To make the filling:
  • Add all the ingredients EXCEPT FOR the raspberry jam into a food processor or a blender.
  • Blend all ingredients together until as smooth as possible. Stop and scrape down the sides as needed.
  • Transfer the mixture into the cake tin. Use a spoon or spatula to even out the mixture.
  • Drop a few dollops of raspberry jam on top of the filling. Use the back of a spoon or a chopstick to randomly draw a few circles to create swirls.
  • Drop the cake tin a few times against the counter to even it out.

• To bake/chill:
  • Bake the cake in the preheated oven at 175°C/350°F for 35-40 minutes until the surface is firm and slightly coloured.
  • Transfer the cake tin onto a wire rack to cool down completely. Then cover and let it chill in the fridge overnight.
  • Take it out from the fridge. Carefully remove the cake from the cake tin. Slice and enjoy!

How to Store Vegan Raspberry Marble Baked Cheesecake

Store the cheesecake in a container in the fridge. It should be able to 1ast for 3-6 days. But recommend finishing it within 4 days.

Questions You Might Have

What kind of tofu should I use?

Here I use medium firm tofu, which is kind of between silken tofu and firm tofu and I usually use it for pan-fried tofu dishes. The one I’m using is the one called ‘Tofu King Fresh Tofu – Medium Firm (北佬 嫩豆腐)’if you want to be specific. I usually get it in Asian grocery stores in the UK.

I don’t have walnuts, can I use other nuts instead?

Yes, you can use other nuts like pecans, almonds, and cashews. Here I use walnuts mainly because I like the flavour and they are always in my cabinet.

Are there other substitutions for extra-virgin coconut oil?

I personally would say no because extra-virgin coconut oil is quite unique in its texture and taste. But I think you can try to use vegan butter instead of that’s what you can find.

Final Words

I’ve made quite a few desserts with tofu, like Vegan Tofu Tiramisu and Vegan Tiramisu Chia Pudding. I hope you will like this special, creamy, healthier vegan baked marble cheesecake as well! Welcome to let me know your thoughts or questions by commenting down below.

More Vegan Dessert Recipes:

• Healthy Fudgy Carrot Cake (Gluten-free, Vegan)
• Vegan Victoria Sponge Cake (w/ gluten-free)
• Vegan Dorayaki (Japanese Pancake with Azuki Bean Paste + Black Sesame Filling)