Shopping Cart

Your cart is empty

Continue Shopping

Baked Vegan Vanilla Lemon Cheese Cake

This Baked Vegan Vanilla Lemon Cheese Cake recipe by Naturally Nina will have you wanting to pop the oven on and start baking another slab. Nina's recipes are plant based, gluten free, refined sugar free, super easy to make and delicious. 

If you make this cheesecake, which I highly recommend you do, I do recommend not telling people the ingredients until after they’ve tasted the cheesecake. Over the years of being vegan I’ve found that people generally aren’t too excited at the idea of beans in cakes…so let them taste first and then decide!!

Oh yes, and this cheesecake is also filled with antioxidants, calcium, plant protein and fibre, to give your body some loving at the same time as your soul. It’s gluten, oil, refined-sugar and nut free too. What more could you want?

Don’t forget to tag me on Instagram if you try out this recipe, I hope you love it as much as me and my Dad!

Lets bake..

Baked Vegan Vanilla Lemon Cheese Cake




    1. Preheat oven to 180°C and line a loaf or cake tin with baking paper. Cover dates in boiling water to soak for 10 minutes, then drain.
    2. Combine flours, vanilla and dates in a food processor and process until a ‘dough’ forms. Press firmly into bottom of tin to form your cheesecake base.
    3. Combine tofu, beans, coconut butter, vanilla, stevia and lemon juice in a blender and blend until smooth.
    4. Fold in finely grated lemon zest, then pour on top of base.
    5. Bake for 60 minutes, then turn oven off leaving cake in oven for another hour.
    6. Allow cheesecake to cool completely, then refrigerate overnight before removing from tin, slicing and serving!


      • Serve topped with fresh berries or defrosted frozen berries!
      • Store in a sealed container in the fridge for 4-5 days.