No-cheese cake ★★★★★1 review

Shifting to a vegan whole food, plant-based diet doesn’t mean missing out on cheesecake. Who doesn’t love it? Especially a baked lemon cheesecake. This recipe doesn’t contain any coconut oil and definitely no animal milk. Therefore it’s much lower in saturated fat, full of protein and omega 3s and so moreish. It will be a family favourite for years to come.



  • 1 cup walnuts
  • 1/2 cup ground whole almonds
  • 10 medjool dates, pitted
  • 1 tablespoon flaxseed meal
  • 1/2 teaspoon ground cinnamon


  • 500g firm tofu (not silken)
  • 1/2 cup cashew butter
  • 6 medjool dates, pitted
  • 2 tablespoons maple syrup
  • 1 cup plant-based milk
  • Juice and zest of 2 lemons

Strawberry coulis

  • 200g ripe strawberries, chopped
  • 1/3 cup maple syrup
  • Juice of 1/2 lemon


  1. Preheat oven to 170 degrees Celsius. Place a heat proof dish filled with hot water on the bottom rack of the oven to create humidity (preventing the cake from cracking too much).
  2. Blend together crust ingredients in a food processor, add a dash of water so that it sticks together. Press into a 20cm spring form pan lined with baking paper on the bottom. Allow the sides to come up a little.
  3. Place filling ingredients in a high powered blender (eg. Vitamix). Blend until smooth. Pour into crust and flatten the top with a spatula. Bake for 45 to 50 mins or until the top feels firm, not squishy.
  4. While cake is cooking, make strawberry coulis by simmering strawberries, maple syrup and lemon juice for 10 minutes. Blend with a stick blender until smooth. Pour over slices of cake.
  5. Cool completely in the refrigerator before topping with your favourite fruit.

Serves 12

Notes: Toppings and garnishesmango slices, strawberries, raspberries, edible flowers and mint from the garden.

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DessertGluten Free

Guest Blogger Rebecca Stonor – Just Eat Plants

After my own experience with the benefits of a changed diet, I have become a plant-based nutrition advocate. I’ve used a low fat, whole food plant-based diet to recover from autoimmune conditions and I’m passionate about helping others access the benefits of plant-based eating through sustainable lifestyle change. See all recipes by Rebecca

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  • J ★★★★★
    7 October 2020