Baked cheesecake

Prep Time: 25 minutes

Cook time:

Serves: Makes one 10" cheesecake or six 4" cheesecakes


Cheesecakes are beautiful and impressive desserts that can be made a day or two in advance and even keep well in the freezer. This dairy-free version of the diner-dessert classic is rich, creamy and sits atop a simple homemade cookie crust.


  • ¾ cup almond meal
  • ¾ cup white flour
  • 1 t. ground cinnamon
  • 1/8 t. salt
  • 1/3 cup honey
  • ¼ cup oil
  • ¼ cup Egg Replacer powder
  • ¼ cup plus 2 T. hot water
  • 32 oz. soy cream cheese (4 8-oz. tubs), such as Tofutti
  • 1 cup sugar
  • 1 t. apple cider vinegar


  1. Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.
  1. Make the crust. In a small bowl, combine the almond meal, white flour, cinnamon and salt. In another bowl, mix the oil and honey until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.
  1. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is a light golden brown. Set on a cooling rack to cool slightly.
  1. Turn up oven to 400 F.
  1. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside.
  1. In a large mixing bowl with a hand mixer, mix the cream cheese and sugar on medium speed until fluffy, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the vinegar and beat for 1 more minute on high speed.
  2. Pour filling over crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more, or until top is lightly golden. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)


If preparing six 4" cheesecakes, bake at 375 F for about 25-30 minutes.

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