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Dairy-free Baked Cheesecake: Creamy and Indulgent

Updated: Jun 18

Craving the rich, decadent taste of classic Baked cheesecake, but looking for a dairy-free, plant-based option? Look no further, WE CREATED THE BEST GODDAMN VEGAN BAKED CHEESECAKE EVER!

This recipe delivers all the creamy indulgence you love, minus the animal products. Thanks to the magic of mana baker's block cheese and mana plain cream cheese, you can enjoy a guilt-free, gluten-free, vegan cheesecake that rivals the original in both taste and texture.

This recipe is perfect for anyone seeking:

  • A delicious and satisfying vegan alternative to traditional Basque or New York-style cheesecake.

  • A creamy, dreamy plant-based dessert free from dairy, making it perfect for those with allergies or dietary restrictions.

  • An easy-to-follow recipe that yields impressive results, even for beginner bakers.

This gluten-free cheesecake can also be made sugar-free using stevia or any other sweetener, making it a truly inclusive dessert option. This baked cheesecake offers a delightful middle ground between the richness of a New York-style cheesecake and the caramelized edges of a Basque cheesecake, sure to please any cheesecake lover!

Ready to experience the magic of vegan cheesecake? Let's bake!

Please note:

  • We've provided the recipe for two mini cheesecakes, perfect for individual portions or sharing with a friend.

  • You can easily multiply the recipe to make a larger cheesecake in a springform pan. Simply adjust the quantity of ingredients accordingly and the baking time if needed.

  • The recipe may not work with other vegan cheeses available in the market if they contain additional gums and fillers, and do not provide the fermented taste that ours does.

Now, let's get started!


  • 1/3 block - Mana Baker's Block Cheese

  • 1 heaping tablespoon - Mana Plain Cream Cheese (adjust slightly for desired consistency)

  • 1/5 cup - soy milk/oat milk (cashew milk or rich oat milk recommended for a richer texture. Coconut cream gives a weird coconut aftertaste, hence not recommended)

  • Sugar/Stevia/Unrefined Sugar (to taste - we used 1/5 cup)

  • Zest of about 2 lemons (Zest only, no lemon juice needed)

  • 1 teaspoon Vanilla essence

  • 1.25 teaspoons Cornstarch

  • 1/4 teaspoon Baking powder (optional but if you want basque cheesecake-like texture, you may avoid this)


  1. Preheat your oven to 170°C (338°F) and prepare your pan(s). If you're making the mini cheesecakes, use small silicone cupcake molds. For a larger cheesecake, line a 6-inch springform pan with at least 2.5-inch sides with parchment paper or foil and lightly grease it.

  2. Prepare the water bath too - boil 3-ish cups of water on the stove. This will go in a separate tin or vessel inside the oven to mimic a water bath.

  3. Combine the cheeses. Using a hand mixer or your hands, mix the Mana Baker's Block Cheese and Mana Plain Cream Cheese until well combined.

  4. Incorporate the liquids and dry ingredients. Slowly add the milk of your choice while mixing continuously to avoid a runny batter. Then, add all remaining ingredients to the mixture (use a blender or food processor if needed for bigger batches) and blend until somewhat smooth. Be sure to scrape down the sides occasionally to ensure everything is incorporated.

  5. Bake to beautiful perfection. Pour the batter into your prepared pan(s) and gently tap it on the counter to remove any air bubbles. Put the vessel with hot water on the tray underneath the cheesecake pan (or if using silicone molds, put the mini cheesecake molds inside a hot water tray. remember that the water covers the molds only halfway). Bake for 45-50 minutes, or until the top is light brown and the center is just set. For a deeper caramelization, broil for an additional 10 minutes until the top of the cheesecake blackens.

  6. Cool and enjoy! Let the cheesecake cool completely at room temperature, then transfer it to the fridge and chill for at least a few hours, or ideally overnight, before slicing and serving.

  7. Feel free to top the cheesecake with berries, compote, chocolate ganache, powdered sugar, or a caramel sauce!

This recipe's current quantities makes 2 of this mini cheesecakes. This is the pan that was filled with water before they went into the oven.


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We hope you love this vegan twist on the classic baked cheesecake! With Mana Dairy-Free's incredible plant-based cheeses, you can enjoy your favorite desserts' deliciousness without compromise.

Do you have a favorite vegan dessert recipe? Share it with us in the comments below!



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