Preheat your oven to 325F and line a baking sheet with parchment paper.
In a mixing bowl, whisk together maple syrup, cashew butter and vanilla bean paste until smooth. Sift in the oat flour and kosher salt and use a spatula to stir until a smooth dough forms. It should be fairly easy to work with using your hands–if not, add more flour as needed (texture can vary depending on the nut butter you use).
In a small ramekin, whisk together the cinnamon and coconut sugar to create your filling mixture.
To assemble, take a teaspoon of dough and roll it into a snake like shape. Flatten in down, then coat one side of the dough piece with the cinnamon sugar mixture. Roll like a cinnamon roll and then gently press the cereal down to flatten slightly (so it bakes more evently). Repeat with remaining dough.
Place each cinnamon roll on the baking sheet and don't worry too much about spacing them out as the pieces don't really spread in the oven. Bake at 325F for 10 minutes, then let cool for at least 10 minutes.
Alternative method: If you prefer to skip the cinnamon roll labour, mix the cinnamon and sugar mixture directly into the dough and take teaspoons of dough and roll into balls. Bake for 10 minutes, cool for 10 minutes and enjoy.
Slice watermelon in half, then into slices about 1 1/2" thick. Slice into 3 pieces to create nice watermelon wedges. Line a baking sheet or freezer safe sheet with parchment paper, lay flat and freeze for 3 hours or until frozen solid.
Assemble watermelon matcha
Sift matcha powder into a small bowl and add hot water. Use a bamboo whisk to whisk back and forth in an M shaped motion, until nice and frothy (about 30 sec). There should be no clumps remaining.
Fill a 12 oz glass with ice and watermelon juice, leaving enough room in the glass to add the shot of prepared matcha. Pour the matcha shot in.
Using a microplane, grate 1-2 slices of frozen watermelon on top of the drink to finish, just before serving. Stir and enjoy!
Finely dice cabbage into small pieces and add to a mixing bowl. Sprinkle in the salt and use your hands to massage the salt into the cabbage to ensure it's covered. Let the cabbage sit for about 10 minutes, while you prep the other ingredients. The cabbage will soften and release some of its moisture.
Finely dice your shiitake mushrooms and thinly slice your green onions. Add it to a mixing bowl with grated garlic, grated ginger, corn and seasonings. Add your vegan meat and using your hands or a spatula, mix to evenly combine.
Use your hands to squeeze the cabbage to remove excess moisture and toss it into the mixing bowl with the vegan meat. Mix again to incorporate the cabbage into the mixture.
Prepare a small bowl of warm water, your dumpling skins and a tray to hold your prepared dumplings.
Grab a dumpling skin, add about a tablespoon of filling into the center, dip your finger into water and rim the edges of the skin to moisten and then fold in half (without fully sealing the two halves). Start making pleats towards the center of the dumpling, about 4 on the right side followed by 4 on the left. Tightly press with your fingers to seal and set aside. Repeat with remaining filling.
To cook the dumplings, simply heat 2 tsp netural oil in a pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes, then add a splash of water and cover to let steam for 3 minutes. Remove the lid and let the steam evaporate and you're ready to serve.
To create a dumpling skirt, add 2 tsp neutral oil to the pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes and then mix together cornstarch and warm water and add it to the pan. Cover with a lid and let steam for 5-10 minutes, then remove the lid and let cook, uncovered for about 5-8 minutes, or until the mixture completely crisps up. Don't be afraid if it looks wet/gooey, the starch will cook off. You can also increase the heat to help it along, or add additional netural oil to the pan. Once the edges are golden brown, run a spatula around the edges of the pan, then flip over onto a plate and enjoy.
Cook orzo according to package directions and set aside.
Thinly slice green garlic slices (root to tip). Add oil to a pan over medium heat and sauté garlic until tender and fragrant, about 4-5 minutes.
Transfer the garlic to a blender along with cashews, kale, nutritional yeast, miso paste, lemon, salt and vegetable broth. Blend on high until smooth and add additional vegetable broth as needed to adjust your sauce texture.
Add sauce to the cooked orzo and toss to incorporate.
To garnish, finish with lots of vegan parmesan, thinly sliced asparagus (raw or cooked), scallion oil and black pepper.
This roundup features 15 gluten free vegan cookie recipes that are easy to make using simple ingredients. There’s truly something for everyone on this list, from oatmeal cookies to chocolate chip, tahini cookies, copycat recipes, and more!
What Makes This Recipe Great
This list includes an amazing array of Gluten Free Vegan Cookie Recipes that are near and dear to my heart (and kitchen!). Since eating vegan and gluten-free, I found tons of tips and tricks to make these dairy-free and gluten-free cookie versions just as tasty as the classics, using completely vegan ingredients!
From sugar cookies to the best vegan chocolate chip cookies, holiday cookie recipes, and more– these 15+ recipes will make vegan baking a cinch! Make a double batch to freeze, and enjoy these delicious cookies!
Before we get started, let’s get our pantry in order! Many of these recipes require pantry staples and simple ingredients you may already have on hand. If you’re itching to make cookies regularly, I recommend keeping the following ingredients and equipment on hand. You can source most of these basic ingredients at the grocery store or a specialty store like Whole Foods.
Ingredients
Vegan Butter: I recommend using vegan butter sticks. Butter freezes well so stick it in the freezer for longer storage.
Gluten-Free FlourBlend: I recommend having an all-purpose flour blend on hand that contains xanthan gum. Bob’s Red Mill is an excellent option. Flours like almond flour, quinoa flour, and oat flour are also good to have on hand if you plan to bake often.
Flax Meal: Many of these recipes call for an egg replacement like a flax egg. Using flax meal and water is an easy way to achieve this replacement. Other egg replacer options like chia eggs or aquafaba are also used at times.
Baking Powder
Baking soda
Coconut sugar: I use coconut sugar as an alternative to brown sugar, though sometimes organic cane sugar or white sugar is also used.
Vanilla extract
Maple syrup: This is my go-to natural sweetener of choice.
Tahini: Tahini paste is a great option to have on hand to add flavor and texture to cookie recipes.
Neutral oil: Coconut oil, avocado oil, and olive oil are always staples that I have on hand.
Mixins: Dairy free chocolate chips, chopped nuts, and more.
Arrowroot Starch or Tapioca Flour: Excellent thickeners that are used throughout vegan cooking and baking.
Non-Dairy Milk: Oat milk, almond milk, canned coconut milk, and more.
Nut butter: Peanut butter, almond butter, and cashew butter are used throughout many of these recipes.
Equipment
Baking Sheet: I recommend having a cookie sheet or baking tray on hand.
Silicone Baking mat: These are great to bake with– they’re nonstick and reusable, eliminating waste and getting the best bake possible.
Parchment Paper: If you don’t have baking mats, use parchment paper as an alternative.
Electric Mixer: A stand mixer or hand mixer is great to have on hand.
Spatula
Large Mixing Bowl
Whisk
High Powdered Blender/Food Processor
Wire rack: For cooling.
Airtight Container: For storage. Most vegan cookies can be stored at room temperature for a couple of days, then frozen for longer storage.
15+ Gluten Free Vegan Cookie Recipes
Without further ado, let’s get to our amazing vegan and gluten-free cookies! Happy Baking!
Healthy Chocolate Chip Cookies (eggless, vegan, gluten-free)
5 from 38 votes
These really are the best healthy chocolate chip cookies you’ll try. They’re perfectly soft andchewy, with slightly crisp edges. These healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously!
Flourless “Nutella” Chocolate Hazelnut Cookies Recipe
5 from 1 vote
Flourless "Nutella" Chocolate Hazelnut Cookies that are so delicious you won't believe they're healthy! A dreamy, chewy chocolate cookie chock full of hazelnuts and chocolate chips.
Delicious peanut butter cornmeal cookies with some extra crunch and texture. A perfect way to use up your leftover cornmeal and make healthy, vegan, gluten-free, and simple cookies! Perfect for the holiday season and beyond.
These festive hedgehog cookies are perfect for parties, kids, and cookie swaps. A healthier cookie made vegan, gluten-free, oil-free, and refined sugar-free.
Easy and delicious Nutter Butter Cookies. These crunchy cookie sandwiches feature a creamy peanut butter filling sweetened with maple syrup and gluten-free cookie dough. The ultimate treat for kids and adults—and much healthier!
These vegan chocolate cookies are perfect for holiday baking, mildly sweet, and packed with healthy fats. Vegan, gluten-free, oil-free, and refined sugar-free.
Flourless chocolate chip avocado cookies, a mouthful to say and a mouthful to eat! These cookies are perfect for chocolate lovers and have the ultimate fudgy texture. Vegan, gluten-free, oil-free, refined sugar-free, and paleo!
Salted Caramel Cookies Recipe (Vegan and Gluten Free)
5 from 1 vote
Beautiful salted caramel cookies made with rich salted caramel date paste sandwiched between buttery shortbread cookies. You will love the crunch of the cookie with the chewy texture of the caramel– the perfect balance that makes the best cookies!
These Vegan Oatmeal Raisin Cookies are the perfect dessert. A warm, chewy cookie made with 10 simple ingredients without any added oils or junk! With the perfect texture and delicious flavor, this is the ultimate cookie lover’s cookie!
A vegan and gluten-free take on a classic NYC cookie–this Levain Cookie Recipe will knock your socks off! A deliciously crisp exterior with an ooey-gooey middle. The ultimate cookie experience made right at home!
A delicious swirl of strawberry, matcha, and vanilla sugar cookie all in one! These vegan and gluten free sugar cookies are easy to make, beautiful, and delicious!
These vegan and gluten-free raspberry lemon cookies are soft, chewy, and full of zesty, bright flavour from fresh lemon juice and sweetness from frozen berries. An easy, delicious cookie recipe with no dairy, gluten, or eggs!
A vegan version of Taylor Swift's chai cookies. With a few simple swaps, you can enjoy Taylor’s favorite Fall cookie without dairy or eggs. These chai sugar cookies are deliciously spiced with a soft chewy middle and perfectly crisp edges. Just as delicious as the original! Gluten-free option included.
These delicious, bright green Matcha Cookies are beautiful, delicious, and so festive! Made completely vegan and gluten-free, these crinkle cookies are perfect for holiday swaps or to celebrate any occasion with a matcha lover!
A traditional Dutch and Belgian holiday cookie–Kruidnoten! Made vegan, gluten-free, refined sugar-free, and oil-free. Made with simple ingredients and ready in under 30 minutes, these perfectly spiced cookies will be on your holiday baking list for years to come!
Cut room temperature butter into chunks and add to your food processor along with sugar.
In a small matcha bowl, sift matcha powder by pushing it through the sift with a spoon. Add hot water and use the bamboo whisk to incorporate the matcha into the water, whisking in an "M" or "W" shaped motion. The mixture should be glossy and thick, with no clumps remaining.
Pour the thick matcha mixture into the food processor and process on high until fully incorporated. You may need to pause and scrape the sides down using a spatula in between pulses.
Once smooth, transfer to an airtight container to store in the refrigerator for up to one week, or enjoy immediately!
1lbfresh fava beans (in the shell)or use 1 cup frozen and thawed fava beans
2tspolive oilextra virgin, more for drizzling
1/2cloveraw garlicgrated, more, to taste
1/2lemonjuicedsave the zest
1/4tspchili flakes
1/2tspsaltkosher
1/4tspblack pepper
vegan cheeseto taste
fresh mint leavesto taste
Instructions
Start by preparing the fava beans. Remove the large shells and place the beans in a bowl. Bring a large pot of water to a boil and cook the beans for 3 minutes, then immediately transfer to an ice bath to blanch. Let sit in the iced water and then remove the thin skin layer on the beans. Drain the peeled beans and set aside.
Transfer the beans to a mortar and pestle or food processor along with olive oil, garlic, salt, lemon juice, chili flakes, salt and pepper. Mash or grind until the mixture is chunky.
Toast a piece of sourdough bread in a pan over medium heat with a touch of oil, until nice and golden on both sides. Add the bean mixture on top of the toast and finish with vegan cheese to taste, lemon zest, fresh mint and a drizzle of olive oil to garnish.
Preheat your oven to 400F and line a baking sheet with parchment paper or a nonstick baking mat.
Drain and pat dry your high protein tofu using a paper towel or kitchen towel. Slice into 4, roughly 2"x3" pieces and gently score the tofu diagonally one way and the other, being careful not to cut all the way through the tofu.
In a shallow, wide bowl, mix together all of the spices, salt and pepper. Dip each piece of tofu in the spice mix and coat generously. Transfer to a baking sheet then drizzle with oil before popping into the oven.
Bake the tofu pieces for 10-12 minutes, then remove the parchment paper or nonstick baking mat and torch until nicely charred on both sides. Alternatively, broil the tofu for 1-2 minutes for a similar result.
These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust.
Passion Fruit vs. Lilikoi
Passion fruit and lilikoi are actually the same fruit! This juicy, seedy tropical fruit is known around the world as “Passion Fruit”, but it gets the name “Lilikoi” from Hawaii! These terms can be used interchangeably as they refer to the same tangy, sweet, delicious fruit.
What Makes This Recipe Great
Today we’re making Passion Fruit Bars, or Lilikoi Bars with a vegan and gluten-free shortbread crust that is buttery, crunchy, and divine. The combination of the passion fruit curd with the buttery crust makes a delicious cookie-like bar similar to classic lemon bars!
This dessert really hits the spot as a fresh and fruity tropical summer treat– with the perfect amount of sweetness and tartness. You’ll love the flavor, the texture, and how easy they are to make! There are only 9 simple ingredients for both the crust and the curd, and I can’t wait for you to try these amazing tropical morsels! Happy Baking!
Ingredient Notes
Vegan & Gluten-Free Shortbread Crust
vegan butter, melted
organic cane sugar
gluten free all-purpose flour
salt
Passionfruit Curd
passion fruit juice or passion fruit puree: You can make a puree with passion fruit found in the freezer section where other frozen fruit is. The juice can be found easily in grocery stores as well.
fresh passion fruit pulp: These can be harder to source. I recommend checking Farmer’s Markets and specialty markets if you can’t find them at your local grocery store. You can buy the fresh fruit, then cut and scoop out the pulp.
organic cane sugar
full-fat coconut milk: Canned, unsweetened.
cornstarch: You can also use tapioca starch or arrowroot if desired.
Step-by-Step Instructions
Preheat your oven temperature to 350F and line a baking dish with parchment paper.
In a large bowl, combine melted butter, sugar, flour, and salt with a rubber spatula until a dough forms.
Transfer the dough to the lined baking dish and press down using your hands or a spatula to create an even layer of crust. Bake crust for 18 minutes, or until the edges are golden brown. Remove from the oven and let cool on a wire rack.
In a saucepan over medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch, and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so make sure the top is smooth. Let the passion fruit bars cool to room temperature, then transfer the baking pan to set in the fridge for at least 2 hours.
When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
Expert Tips
Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October. You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets.
Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.
Recipe FAQs
What are the ingredients in Lilikoi bars?
There are two parts to this recipe, the gluten free shortbread crust (4 ingredients: vegan butter, cane sugar, gluten-free flour, and salt) and the passion fruit curd (5 ingredients: passion fruit juice, fresh passion fruit, cane sugar, canned coconut milk, and cornstarch).
Which part of passion fruit is edible?
The edible part of a passionfruit is the inner pulp, which surrounds the seeds. The pulp is typically juicy with a sweet-tart flavor. The seeds are also edible and add a pleasant crunch to the overall texture. The outer skin of the passionfruit is not eaten due to its tough and bitter taste.
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Passion Fruit Bars with Gluten Free Shortbread Crust (Lilikoi Bars)
These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust.
Course Dessert
Method Baking
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Chilling Time 2 hourshours
Servings 16servings
Equipment
9×9 baking sheet
parchment paper
small saucepan
Ingredients
Vegan Shortbread Crust
3/4cupvegan butter, melted
6tbsporganic cane sugar
1 1/2cupsgluten free all-purpose flour
1/4tspsaltkosher
Passionfruit Curd
1/2cuppassionfruit juice or purée
2fresh passion fruitsoptional
1cuporganic cane sugar
1 1/4cupfull fat coconut milk
6tbspcornstarch
Instructions
Preheat your oven to 350F and line a baking dish with parchment paper.
In a mixing bowl, combine melted butter, sugar, flour and salt with a spatula until a dough forms.
Transfer the dough into the lined baking dish and press down using your hands or a spatula to create an even crust. Bake for 18 minutes, or until edges are golden brown. Remove from the oven and let cool.
In a saucepan over a medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so do make sure the top is smooth. Let the passionfruit bars cool to room temperature, then transfer to set in the fridge for at least 2 hours.
When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October. You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets.
Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.
An easy, creamy, and delicious Vegan Basque Cheesecake made with 8 simple ingredients, a blender, and a springform pan. Unique, and beautiful, with a burnt top, creamy texture, and caramel-y throughout. Also vegan, gluten-free, dairy-free, and high in protein!
What is Basque Cheesecake
Traditional Basque cheesecakes, or “burnt cheesecake,” are a type of cheesecake from the Basque region of Spain. It has a caramelized exterior and a creamy, custard-like interior.
Unlike traditional cheesecakes, the batter is not mixed thoroughly, resulting in an uneven texture with pockets of air. It’s baked at a high temperature, which caramelizes the sugars and creates a rich, creamy dessert with a unique flavor.
Today, we’re recreating this amazing dessert with a vegan twist! The traditional ingredients are not vegan, however, they’re easy to replace in this recipe. The same creamy delicious flavors, but completely dairy-free, gluten free, and vegan! With a few simple ingredients, this dessert is a true homage to the original!
What Makes This Recipe Great
The EASIEST cheesecake recipe you will ever make, this creamy Vegan Basque Cheesecake Recipe will delight you both in taste and simplicity! In many ways, “basque” or “burnt” cheesecake is kind of like an artsy, throw-it-all-together, the more flawed the better kind of thing. Whereas traditional cheesecake can be quite persnickety, this version is not!
All you need is a blender and a springform pan and voila! Simply blend your ingredients, add to your pan, and bake! Burnt on top? Yep. Crinkly sides? Yep! No need for fussy, smooth, perfectly intact cheesecake here. Just a delicious and beautiful cake, where imperfections are its glamour! Plus, it’s a crustless cheesecake, making the baking time much quicker! (And there’s no water bath!).
silken tofu: I opted for silken tofu instead of full-fat coconut milk, coconut cream, or vegan double cream because I love that it gives this cheesecake more protein and amazing texture!
organic cane sugar
maple syrup
fresh lemon juice
vanilla bean paste or vanilla extract
tapioca starch or cornstarch: Note, that tapioca starch is also called tapioca flour. They’re the same thing so don’t worry if you have one with a different name!
pinch of salt
Step-by-Step Instructions
Preheat your oven to 400F and line a springform pan with parchment paper. For a rustic look, don’t worry about any wrinkles or creases in the paper. It adds texture to the exterior of the cake.
In a blender, combine cream cheese, tofu, sugar, maple syrup, lemon juice, vanilla, tapioca, and salt. Blend until completely smooth. If the quantity is too large for your blender, blend in parts and fold together. Alternatively, you can use a hand mixer, but I find that the blender makes the cheesecake super smooth.
Transfer the mixture to the lined baking pan, using a spatula to flatten the surface. Drop the pan onto a counter a few times to get rid of any potential air bubbles then bake at 400F for 50-60 minutes. The top of the cheesecake will start to look burnt, but don’t worry! That’s part of the process (hence, burnt basque cheesecake!).
Once baked, remove from the oven and let cool until the pan is cool to the touch, about 3 hours. Then, transfer to the fridge overnight to chill completely to set.
When ready to serve, slice and enjoy!
Secrets to Success
If you don’t have a blender, you can try using a food processor, electric mixer, or stand mixer with the whisk attachment. The blender is best for a smooth texture, but any method should work fine.
Serving Tips
To serve, let the cheesecake sit at room temperature for 30 minutes to 1 hour. Dust with powdered sugar if desired, and slice with a warm knife (for easier slicing!).
Enjoy as is or with toppings like fresh blueberries, whipped cream, fruit sauces like strawberry sauce, or a little bit of vegan caramel/chocolate sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Recipe FAQs
What is the difference between Basque cheesecake and regular cheesecake?
Basque cheesecake has a burnt, caramelized exterior and a creamy, custardy middle, while regular cheesecake is smooth and dense throughout.
Basque cheesecake uses less flour and usually includes classic ingredients like heavy cream or sour cream. It’s baked at a high temperature for a shorter time, creating a rustic, cracked appearance and deep caramel color. The flavor is slightly bitter and caramel-like. Regular cheesecake is sweeter, with a more cream cheese flavor, although both will satisfy a sweet tooth!
An easy, creamy, and delicious Vegan Basque Cheesecake made with 8 simple ingredients, a blender, and a springform pan. Unique, and beautiful, with a burnt top, creamy texture, and caramel-y throughout. Also vegan, gluten-free, dairy-free, and high in protein!
Course baked goods, Dessert
Method Baking, Blending
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Cooling Time 8 hourshours
Servings 8slices
Equipment
high power blender or use a stand mixer
springform pan 6-8"
parchment paper
Ingredients
24ozvegan cream cheese of choiceroom temp, I like tofutti or monty's
Preheat your oven to 400F and line a springform pan with parchment paper. For a rustic look, don't worry about any wrinkles or creases in the paper. It adds texture to the exterior of the cake.
In a blender, combine cream cheese, tofu, sugar, maple syrup, lemon juice, vanilla, tapioca and salt. Blend until completely smooth. If the quantity is too large for your blender, blend in parts and fold together.
Transfer the mixture into the lined baking pan, using a spatula to flatten the surface. Drop the pan onto a counter a few times to get rid of any potential air bubbles then bake at 400F for 50-60 minutes. The top will start to look burnt, but don't worry! That's part of the process.
Once baked, remove from the oven and let cool until the pan is cool to the touch, about 3 hours. Then, transfer to the fridge overnight to chill completely to set.
If you don’t have a blender, you can try using a food processor, electric mixer, or stand mixer with the whisk attachment. The blender is best for a smooth texture, but any method should work fine.
Serving Tips
To serve, let the cheesecake sit at room temperature for 30 minutes to 1 hour. Dust with powdered sugar if desired, and slice with a warm knife (for easier slicing!). Enjoy as is or with toppings like fresh blueberries, whipped cream, fruit sauces like strawberry sauce, or a little bit of vegan caramel/chocolate sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
