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Vegan Baked Purple Yam Cheesecake

A creamy and tropical vegan cheesecake featuring the vibrant flavors of ube and a crunchy Oreo base, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 13 hours 30 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Filipino, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 300 g Oreo cookies
  • 100 g dairy-free butter (melted)
Filling
  • 300 g cashew nuts Soaked for at least 4 hours or boiled for 20 minutes
  • 400 g dairy-free cream cheese
  • 500 g silken tofu
  • 200 g caster sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons Natures Charm Ube Condensed Milk
  • 220 ml dairy-free whipping cream
  • 1 tablespoon Natures Charm Ube Condensed Milk
  • Desiccated coconut (for sprinkling on top)

Method
 

Preparation
  1. Preheat oven to 180℃ fan and line an 8” loose base / spring-form round cake tin with grease-proof paper, set aside.
  2. Blend the Oreos into fine crumbs and mix with melted butter until it resembles wet sand.
  3. Press into the lined tin to form the base, covering the sides, and chill in the fridge.
  4. Drain the soaked cashew nuts and blend with cream cheese, silken tofu, sugar, vanilla, and ube condensed milk until smooth.
Baking
  1. Pour the filling over the base, level it out, and bake for 45-50 minutes or until edges are golden.
  2. Allow to cool completely and refrigerate overnight.
Decoration
  1. Whip the dairy-free cream until stiff peaks form and mix in the ube.
  2. Spoon on top of the cheesecake and spread into swirls.
  3. Sprinkle desiccated coconut on the edges, slice, and serve with extra ube condensed milk if desired.

Notes

Store in an airtight container in the fridge for 3-5 days. For longer life, freeze individual slices wrapped tightly in parchment and foil, and defrost overnight in the fridge before serving.