This vegan Basque-style cheesecake is light and creamy with a caramelized top and infused with roasted sweet potato!

What is Basque Cheesecake?

Basque cheesecake is a crustless baked cheesecake originating from San Sebastian in the Basque Country in Spain. It’s baked at a much higher temperature than other cheesecakes to achieve its signature deep brown, caramelized “burnt” surface. It has a lighter texture with a softer, creamier center compared to American-style cheesecakes. It’s also much easier to make since it doesn’t require a crust or a water bath to bake.

Why We Love This Vegan Sweet Potato Basque Cheesecake

No Cream Cheese: This vegan Basque cheesecake doesn’t use cream cheese (even non-dairy)! Instead, it relies on cashews and tofu to replicate that creamy, custardy texture.
Light and Creamy: Like traditional Basque cheesecake, this vegan version is light and airy with an extra creamy center. It’s a very satisfying dessert but doesn’t feel too heavy.
Easy to Make: Just blend all the ingredients together, pour into a pan, and bake! No water bath, no crust, no fuss!
Sweet and Flavorful: Freshly roasted Japanese sweet potato adds a lovely sweet, caramel-like flavor. It’s a delicious spin on the classic cheesecake flavor.

Key Ingredients

Raw Cashews ⟶ Be sure to use raw, untoasted cashews for neutral flavor and creamy texture.
Silken Tofu ⟶ Silken tofu creates a smooth, custard-like texture that isn’t too heavy.
Japanese Sweet Potato (Satsumaimo) ⟶ Roasted to sweet, caramelized perfection! You can use other sweet potatoes, but in my opinion, Japanese sweet potato adds the best flavor and thick, creamy texture. Japanese sweet potato has purple skin and yellow flesh – Korean sweet potato is a good substitute.
Miso ⟶ Just a little bit of miso adds a complex savory flavor that would usually come from cream cheese.
Lemon Juice ⟶ Feel free to add more or less depending on how tangy you like your cheesecake. You can also use apple cider vinegar, though I prefer the bright, citrusy flavor of lemon.

How to Make

This is an abbreviated method. Jump to the recipe card for full details.

Add all ingredients to a blender. Make sure to drain the cashews and peel the sweet potato.
Blend until smooth.
Strain through a sieve to make the texture as smooth as possible.
Pour the batter into a lined cake pan.
Bake until deep brown/almost burnt on top.
- Your cheesecake may not brown as much or may burn more easily depending on how accurate your oven temperature is. Adjust the temperature by 15-20°F if needed.

Tips for Success

Fold overhanging parchment paper down around the sides of the pan ⟶ Don’t leave the parchment paper overhang sticking up over the filling or it can prevent the top from browning.

Strain the filling ⟶ Pour the filling through a sieve at least once to make sure your cheesecake is as smooth as possible. You want to use a sieve rather than a colander/strainer, if possible, since a sieve has smaller holes.

Remove air bubbles ⟶ We want to reduce the amount of air bubbles as much as possible to ensure a smooth cheesecake. Before baking, drop the pan on the counter a few times and drag a knife through the batter. Also try not to blend the filling for too long as this will introduce excess air.

Chill overnight ⟶ The cheesecake should still wobble in the center when you remove it from the oven. It will continue to set as it cools. For the thickest, creamiest texture, chill the cheesecake in the fridge, uncovered, overnight or at least 6 hours.

Vegan Sweet Potato Basque Cheesecake FAQ

I love making this with Japanese sweet potato (satsumaimo), but you can also use Korean sweet potatoes or white sweet potatoes. I think purple or Okinawan sweet potatoes would work too, but of course the color will be more dark purple.

Traditional Basque cheesecake may contain wheat flour, though there are recipes that use starch instead. However, this vegan basque cheesecake is gluten-free! No flour necessary since the roasted sweet potato helps thicken the filling.

The miso adds a complex savory flavor that cream cheese normally adds to cheesecake. You can omit the miso if necessary, but your cheesecake won’t be quite as flavorful. You can try replacing the miso with nutritional yeast (start with 1-2 tsp).

This is probably an issue with your oven not being hot enough. Try raising the temperature by 25°F, or broil the cheesecake for a couple minutes at the end (keep a close eye on it!). Also make sure your parchment paper is folded down the sides of the pan instead of rising above it, otherwise the parchment paper may be absorbing too much of the heat.

More Vegan Cheesecake

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:30

Cook Time:40

Servings: 6

Ingredients

90 grams raw cashews soaked in hot water for at least 10 minutes
150 grams roasted Japanese sweet potato¹ (yakiimo 焼き芋) peeled
300 grams silken tofu
36 grams (3 tbsp) granulated sugar
12 grams (1 tbsp) brown sugar
2 tbsp lemon juice
2 tsp miso
1 tsp vanilla extract
75 ml water or coconut milk for extra rich and creamy flavor

Instructions

Preheat oven to 415°F/210°C (385°F/195°C for a convection/fan-forced oven).
Press parchment paper into the bottom and up the sides of a 6-inch cake pan, with about 2 inches of overhang. Fold the overhanging parchment paper down the sides of the outside of the pan so it's not sticking up.
Drain cashews and add to a blender along with the rest of the ingredients. Blend until smooth.
Set a sieve over a large bowl and strain the blended mixture through.
Pour the strained mixture into the lined cake pan.
Place a folded towel on your kitchen counter and drop the cake pan onto the towel a few times. This will help draw air bubbles out. Drag a knife through the batter to reduce air bubbles. Repeat a few times.
Bake about 40 minutes until the top turns a dark golden brown (try not to completely burn it!). The cheesecake should still jiggle in the center when you remove it.
Place on a wire rack to cool to room temperature, then chill in the fridge overnight, uncovered.
To serve, use the overhanging parchment paper to gently remove the cheesecake from the pan. Slice with a sharp knife or serrated pie server. This cheesecake is delicate, so handle gently. I like to serve mine chilled from the fridge, but you can also let it come to room temperature before serving for a softer texture.

Notes

1) To roast Japanese sweet potatoes, wash the skin, pat dry, and bake in the oven at 350°F for about 1 hour or until soft. You can test the doneness by inserting a skewer or knife through the center of the potato. If it slides in easily, the potato is ready. Then let the sweet potato cool completely (I recommend roasting the sweet potato the day before). Some Japanese markets sell roasted sweet potatoes (yakiimo 焼き芋) if you’re lucky enough to find one!

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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