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Vegan Baked Ube Cheesecake

This Vegan Baked Ube Cheesecake is a delightful blend of textures, featuring a crisp Oreo base, a silken nut-sweet filling, and a creamy topping, all infused with the unique flavor of ube.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 13 hours 30 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 300 g Oreo cookies
  • 100 g dairy-free butter (melted)
For the filling
  • 300 g cashew nuts (soaked overnight) Alternatively, soak in very hot water for 2 hours.
  • 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
For the topping
  • 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 degrees C fan and line an 8 inch round cake tin with grease-proof paper.
  2. Blend Oreo cookies in a food processor until fine. Combine with melted butter and press into the base of the tin, then refrigerate.
Making the Filling
  1. Drain soaked cashew nuts and blend with dairy-free cream cheese, silken tofu, sugar, vanilla extract, and ube condensed milk until smooth.
  2. Pour the filling over the base and bake for 45-50 minutes until edges are golden.
  3. Let cool and refrigerate overnight to set.
Finishing Touches
  1. Whip dairy-free cream to stiff peaks and mix in ube. Spread on top of cooled cheesecake and sprinkle with coconut.
  2. Slice and serve, optionally drizzling with ube condensed milk.

Notes

For best results, chill overnight — this is when the flavors settle and the texture becomes dense and refined. Use a hot, dry knife between cuts for clean edges, wiping the blade each time.