There are desserts that are impressive and desserts that are theatrical, and a crème brûlée cheesecake is firmly in the second category — the moment the kitchen torch is applied to the sugar-dusted top and the sugar cracks under the back of a spoon is one of the most satisfying moments in home baking, combining the drama of live fire with the reward of that distinctive brittle-then-creamy contrast that defines both the original crème brûlée and the cheesecake it has been married to here. This vegan crème brûlée cheesecake takes the best of both desserts: the crisp, amber caramel top of a classic crème brûlée and the rich, creamy, vanilla-forward filling of a baked cheesecake, built on a buttery biscuit base and set without a single drop of dairy or egg. The cheesecake filling is made from cashew cream cheese (soaked raw cashews blended to an ultra-smooth cream), coconut cream for richness, cornstarch for structure, and a generous quantity of vanilla bean paste for the deep, speckled vanilla flavour that is the signature of a great crème brûlée. Baked in a water bath at a low temperature until just set, chilled overnight, and finished with a layer of caster sugar torched to a thin, glass-like caramel immediately before serving, this is a dessert that delivers at every level — visually stunning, texturally complex, and deeply, unabashedly flavourful. It is 100% vegan, dairy-free, and egg-free. It serves 10–12. It requires advance planning — the cheesecake must chill overnight — but the active work is spread across two short sessions. The technique is the reason the filling sets to the smooth, just-trembling consistency that makes both a great baked cheesecake and a great crème brûlée.
The technique is the water-bath-and-residual-heat method. Baked vegan cheesecakes made without eggs are more fragile than their egg-containing counterparts during baking — egg proteins coagulate gradually and predictably as temperature rises, creating a self-stabilising network that sets the filling smoothly; without eggs, the setting agents (here, cornstarch and the protein from cashew cream cheese) are less forgiving of high or uneven heat. A vegan cheesecake filling baked at a standard oven temperature (170°C or above) tends to puff and crack as the surface sets before the interior, and can develop a curdled or grainy texture if any part of the filling overheats. The water-bath-and-residual-heat method addresses both problems simultaneously. The water bath — the cheesecake tin set inside a larger roasting tin filled with boiling water to a depth of 2.5cm — surrounds the cheesecake with moist, 100°C heat during baking, preventing the outer edges from overheating while the centre continues to set. Because water cannot exceed 100°C at sea level regardless of oven temperature, the water bath acts as a thermal ceiling that keeps the filling temperature gentle and even throughout the baking period. The residual heat element: the cheesecake is baked at 150°C for 55–60 minutes until the edges are set and the centre has a distinct wobble of approximately 5cm when the tin is gently shaken — then the oven is turned off and the cheesecake is left inside the closed oven for a further 45 minutes. During this period, the residual heat in the oven (dropping gradually from 150°C) gently brings the centre to its set point without any risk of overheating. The cheesecake then cools to room temperature in the turned-off oven with the door ajar before refrigerating overnight. The result is a filling that is smooth, crack-free, and set to exactly the right just-trembling consistency — firm enough to slice cleanly, yielding and creamy when eaten.
This recipe serves 10–12.
Recipe Information
| Prep Time | Bake Time | Chill Time | Total Time | Servings | Calories |
|---|---|---|---|---|---|
| 30 mins | 1 hr | Overnight | ~14 hrs | 10–12 | ~420 kcal |
Ingredients
For the Biscuit Base
- 250g (9oz) vegan digestive biscuits or graham crackers — crushed to fine crumbs; most plain digestive biscuits are vegan; check the label for milk derivatives
- 80g (⅓ cup) vegan block butter, melted — block butter (not tub-style spread) provides the correct fat content and structure for a firm, sliceable biscuit base; tub-style spread contains more water and produces a softer, less cohesive base
- 2 tbsp caster sugar
- Pinch of fine salt
For the Cheesecake Filling
- 300g (2 cups) raw cashews — soaked in cold water for a minimum of 4 hours or in boiling water for 1 hour; drained and rinsed; soaking is non-negotiable — unsoaked cashews produce a grainy filling no amount of blending will fully smooth
- 240ml (1 cup) full-fat coconut cream — from a tin; shaken or stirred before measuring; provides the fat and creaminess of the filling
- 200g (7oz) vegan cream cheese — store-bought; use a firm, block-style vegan cream cheese rather than a spreadable one for the best set and flavour; Violife, Kite Hill, or Miyoko’s Creamery all work well
- 150g (¾ cup) caster sugar
- 3 tbsp cornstarch (cornflour) — the primary setting agent in the absence of eggs; do not reduce; measure level tablespoons
- 2 tsp vanilla bean paste — vanilla bean paste provides both the deep vanilla flavour and the characteristic black speckle of a great crème brûlée; pure vanilla extract can be substituted but the visual effect is lost
- 1 tbsp lemon juice — brightens the filling and balances the richness; also helps the cornstarch set more cleanly
- ¼ tsp fine sea salt
For the Crème Brûlée Top
- 4–5 tbsp caster sugar or granulated white sugar — applied in two thin layers for the best brûlée; caster sugar melts more quickly and evenly; granulated sugar takes slightly longer but produces the same result
- Kitchen blowtorch — essential for the brûlée top; an oven grill (broiler) can be used as a substitute but produces less even caramelisation and risks warming the cheesecake filling
Equipment
- 23cm (9-inch) springform tin — greased and the base lined with a round of parchment paper
- Large roasting tin (large enough to hold the springform tin with space around it)
- High-powered blender or food processor — for the cashew cream cheese filling; a standard blender may not achieve complete smoothness with cashews
- Kitchen blowtorch
Instructions
- Soak the cashews. Cover the raw cashews with cold water and soak for a minimum of 4 hours (or pour boiling water over them and soak for 1 hour if short on time). Drain and rinse thoroughly before using.
- Make the biscuit base. Preheat the oven to 170°C fan / 180°C conventional / 350°F. Crush the digestive biscuits to fine crumbs in a food processor or in a sealed bag with a rolling pin. Combine with the melted vegan butter, caster sugar, and salt and mix until the crumbs resemble damp sand and hold together when pressed. Tip into the prepared springform tin and press firmly and evenly into the base and approximately 2cm up the sides using the back of a spoon or the flat base of a glass. Bake for 10 minutes until lightly golden and fragrant. Remove and set aside to cool. Reduce the oven temperature to 150°C fan / 160°C conventional / 325°F.
- Make the cheesecake filling. Drain and rinse the soaked cashews. Place in a high-powered blender with the coconut cream and blend on high for 2–3 minutes, scraping down the sides once or twice, until completely smooth with no detectable graininess — rub a small amount between your fingers to test; it should feel like thick cream with no grit. Add the vegan cream cheese, caster sugar, cornstarch, vanilla bean paste, lemon juice, and salt. Blend again on high for 1–2 minutes until the mixture is completely smooth, uniform, and slightly aerated. Taste — it should be rich, vanilla-forward, and well-balanced between sweet and tangy.
- Prepare the water bath. Wrap the outside of the springform tin tightly in two layers of heavy-duty aluminium foil, bringing the foil up the sides of the tin to at least halfway — this prevents water from seeping into the tin through the springform seal. Place the foil-wrapped tin inside the large roasting tin.
- Fill and bake — water-bath method, Stage 1. Pour the cheesecake filling over the cooled biscuit base. Smooth the top with a spatula. Carefully slide the roasting tin into the preheated 150°C oven, then pour boiling water into the roasting tin (not onto the cheesecake) to a depth of approximately 2.5cm (1 inch). Bake for 55–60 minutes. The cheesecake is ready when the edges are set and matte but the centre — approximately 8–10cm across — still has a distinct wobble when the tin is gently shaken. Do not wait for the centre to be fully set in the oven.
- Residual heat set — Stage 2. Turn the oven off. Leave the cheesecake inside the closed oven for 45 minutes — do not open the oven door during this period. After 45 minutes, prop the oven door open by 2–3cm (use a wooden spoon) and leave the cheesecake to cool in the oven for a further 30 minutes.
- Chill overnight. Remove the cheesecake from the water bath and the foil. Run a thin knife or palette knife around the edge of the cheesecake inside the tin to release it from the sides (this prevents the top cracking as the cheesecake contracts during chilling). Allow to cool completely to room temperature, then cover loosely and refrigerate overnight (minimum 8 hours, ideally 12).
- Brûlée the top. Remove the cheesecake from the refrigerator 15 minutes before serving. Release from the springform tin and place on a serving plate. Sprinkle 2 tablespoons of caster sugar evenly over the surface of the cheesecake in a thin, uniform layer. Using the kitchen blowtorch at medium intensity, move the flame in slow, circular motions approximately 5cm above the sugar surface until the sugar melts and caramelises to a deep amber — do not hold the flame in one place or it will burn the sugar to black. Allow the first caramel layer to set for 60 seconds (it will harden to glass), then apply a second thin layer of sugar (approximately 2 tablespoons) and torch again. The double-layer brûlée produces a thicker, more satisfying crack when broken. Allow to set for 2 minutes before serving.
- Serve. Break the brûlée top with the back of a spoon and serve immediately — the contrast between the warm, brittle caramel and the cold, creamy cheesecake beneath is the defining characteristic of this dessert and is best experienced as close to the brûlée as possible.
Pro Tips
- Soak the cashews long enough — 4 hours minimum in cold water, 1 hour in boiling water. Insufficiently soaked cashews produce a filling that is grainy no matter how powerful your blender. The overnight soak in cold water produces the smoothest possible result.
- Two layers of foil on the springform tin — water bath baking with a springform tin carries the risk of water seeping through the base seal and producing a soggy crust. Two tight layers of heavy-duty foil, pressed firmly up the sides, give significantly better protection than one layer. Alternatively, sit the foil-wrapped tin inside a large, oven-safe silicone baking bag.
- Do not overbake — the wobble in the centre when the cheesecake leaves the oven is not underbaking; it is the target. The residual heat step brings the centre to its final set. A cheesecake that is fully set in the oven will be over-set and potentially grainy after the residual heat step and overnight chilling. Trust the wobble.
- Brûlée immediately before serving, never ahead — the caramel brûlée top absorbs moisture from the cheesecake filling and from the air within 30–40 minutes of torching, losing its brittle quality and becoming tacky. Torch the top at the table if possible, or torch immediately before carrying the dessert to the table.
Crème Brûlée: The Custard That Three Countries Claim
Crème brûlée is one of the most fought-over recipe origins in the classical European dessert repertoire — France, England, and Spain each have a credible historical claim to the burnt-sugar-topped custard, and food historians have spent considerable energy adjudicating between them without reaching a definitive consensus. The French claim rests on the name and the French culinary tradition of cream-based custards; the first documented recipe for “crème brûlée” appears in François Massialot’s “Cuisinier Royal et Bourgeois” (1691), making France the earliest recorded claimant. The English claim is built around “Trinity Cream” or “Cambridge Burnt Cream” — a cream custard with a caramelised sugar top that was reportedly served at Trinity College, Cambridge from the 17th century, with accounts of the college’s coat of arms being branded into the sugar top with a hot iron. The Spanish claim is Crema Catalana — a custard made with milk rather than cream, flavoured with citrus zest and cinnamon, and topped with caramelised sugar, which predates the French written record and is associated with the feast of Saint Joseph (19 March) in Catalonia. The modern crème brûlée as widely served in restaurants — made with heavy cream, egg yolks, and vanilla, chilled and torched to order — was popularised in the United States in the 1980s, when Sirio Maccioni of Le Cirque restaurant in New York made it the signature dessert of one of the most influential dining rooms of the decade. The vegan crème brûlée cheesecake in this recipe is a 21st-century hybrid that would have been unrecognisable to any of the three claiming nations — but the crack of caramel under a spoon is the same in every version.
Flavor Variations
- Lemon Crème Brûlée Cheesecake: Add the finely grated zest of 2 lemons and 2 tablespoons of additional lemon juice to the cheesecake filling. Reduce the vanilla bean paste to 1 teaspoon. The lemon version is brighter and more acidic than the vanilla original — the citrus cuts through the richness of the cashew cream beautifully and pairs particularly well with the bittersweet caramel top.
- Passion Fruit Crème Brûlée Cheesecake: Swirl 80ml (⅓ cup) of strained fresh passion fruit pulp through the filling just before pouring it over the base — use a skewer or knife to create a ripple pattern rather than fully incorporating it. After brûléeing, spoon the pulp and seeds of 1 fresh passion fruit over each serving. The tropical sharpness of passion fruit against the caramel and vanilla is a striking combination.
- Coffee Crème Brûlée Cheesecake: Dissolve 2 teaspoons of instant espresso powder in 1 tablespoon of hot water and add to the filling with the other ingredients. Reduce the vanilla bean paste to 1 teaspoon. The coffee version is deeper and more bitter than the vanilla original — excellent for espresso lovers and for serving after a rich dinner where something intense but not overwhelmingly sweet is called for.
Nutritional Highlights (Per Serving — Based on 12 Servings)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~420 kcal | 7g | 38g | 2g | 27g |
Storage
- Refrigerator (without brûlée top): The baked and chilled cheesecake, before the brûlée step, keeps in the refrigerator for up to 4 days covered loosely. Apply the brûlée immediately before serving — never in advance.
- Refrigerator (after brûlée): Once brûléed, the caramel top will begin to absorb moisture and soften within 30–40 minutes. The cheesecake itself remains excellent; only the brûlée top texture is compromised. For leftovers, re-brûlée each individual slice by sprinkling with a thin layer of sugar and torching just before eating — this restores the brittle top and is arguably the best way to serve leftovers.
- Freezer: The baked cheesecake (without brûlée) freezes well. Wrap slices or the whole cheesecake tightly in cling film and a layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator and brûlée before serving.
- The biscuit base: The base can be made and baked up to 2 days in advance and kept at room temperature in the tin, covered, before adding the filling.
Frequently Asked Questions
Can I make this without a kitchen blowtorch?
Yes, though with a compromise in result. Place the sugar-topped cheesecake under a very hot oven grill (broiler) preheated for at least 5 minutes, positioning the cheesecake on the highest rack, approximately 8–10cm from the grill element. Grill for 3–5 minutes, watching constantly — the sugar will caramelise unevenly compared to a blowtorch, and there is a risk of warming the cheesecake filling underneath. The blowtorch is inexpensive, widely available, and gives far superior control — it is a worthwhile investment if crème brûlée-style desserts are something you plan to make more than once.
My cheesecake cracked on top. What went wrong?
Cracks in a baked cheesecake usually have one of three causes: the oven temperature was too high (the filling set too quickly at the edges while the centre was still liquid, creating tension); the cheesecake was overbaked (the centre was fully set in the oven with no wobble, leaving no margin for the residual heat step); or the cheesecake was not released from the tin sides before chilling (the filling contracts as it cools and tears if it is stuck to the sides). Minor cracks are covered entirely by the brûlée sugar layer, so cosmetically the result is still excellent even if cracking occurs.
Can I use store-bought vegan cream cheese as the only base, without the cashews?
You can, but the texture and flavour will be different — store-bought vegan cream cheeses vary significantly in fat content and protein structure, and many produce a less smooth, more crumbly result when baked without the cashew cream to supplement them. If omitting the cashews, increase the vegan cream cheese to 500g and the coconut cream to 300ml, and increase the cornstarch to 4 tablespoons to compensate. The result will be a serviceable baked vegan cheesecake but will have less of the ultra-smooth, rich quality that the cashew base provides.
How do I know when the cheesecake is done baking?
The cheesecake is done when the outer 6–7cm of the filling (the ring around the edge) is set and matte — it should not jiggle when the tin is shaken — and the central 8–10cm still has a distinct wobble, like a barely-set jelly. If the entire filling is still liquid and wobbly, bake for a further 10 minutes and check again. If the entire filling is set with no wobble, it has been in the oven slightly too long — proceed with the residual heat step but skip the 45 minutes and go straight to the door-ajar cooling stage to avoid further setting.
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