Vegan Cheesecake Baked
User Reviews
5
Vegan Cheesecake Baked
Description
The Vegan Cheesecake Baked recipe starts with a lightly spiced oat crust combining oat flour, almond flour, cinnamon, salt, oil, and maple syrup pressed into tart or muffin pans. The filling blends non-dairy yogurt with soaked cashews that provide creaminess without dairy. Lime or lemon juice adds a bright acidity, balanced by sugar, maple syrup, and a bit of cornstarch to help set the filling during baking.
Baked at moderate heat, the cheesecake firms up while retaining a tender, creamy texture once cooled and refrigerated. The natural sweetness and complex textures create an untraditional but satisfying cheesecake experience without animal products. It can be served chilled with vegan whipped cream or vegan vanilla ice cream for added richness.
This recipe benefits from soaking cashews well in advance to ensure a smooth filling and allows customization of sweetness and tartness levels. Doubling the recipe follows straightforward scaling of crust and filling ingredients for larger batches.
Ingredients
Oat Crust:
- 1/2 cup oat flour
- 1.5 tbsp almond flour
- 1/4 tsp salt scant
- 1/4 tsp cinnamon
- 2 tsp neutral cooking oil generic cooking oil
- 1.5 Tbsp maple syrup or more
Filling:
- 1/2 cup Non-Dairy yogurt I use kite hill almond plain yogurt
- 1/3 cup cashews soaked for atleast 15 mins in hot water, soaked
- 1/2 tsp vanilla extract
- 2 to 3 tsp lime juice or lemon juice
- 2.5 tsp cornstarch
- 1/8 tsp salt
- 1 Tbsp maple syrup
- 1 to 2 tbsp sugar or sweetener
Instructions
Make the crust:
- Add oat flour, almond flour, salt, cinnamon and oil to a bowl and mix well.
- Add 1 tbsp maple syrup and mix in. Add more maple syrup about a 1/2 tsp at a time and mix to make a soft dough.
- Press the dough into 2 tart pans or other 4.5 inch pans. (or 4 greased and bottom lined muffin pans)
Make the cheesecake filling:
- Blend all the ingredients until well blended. Taste and adjust sweet and tang and blend again.
- Pour the mixture into the prepared crust.
- Bake a 350 degrees F / 180ºc for 40 to 45 minutes. Let it sit in the oven for another 10 minutes. Then cool on the counter for a few minutes. Refrigerate for atleast an hour before serving. Serve with whipped coconut cream or vegan vanilla ice cream
Notes
- For easier blending, soak cashews for at least 4 hours, though 15 minutes in hot water is the minimum.
- Doubling the crust and filling ingredients allows preparation in larger pans or more servings.
- Adjust maple syrup amounts gradually when mixing crust dough for the right consistency.
- Nutrition details are calculated per one serving for reference only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 454mg | 19% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 138mg | 14% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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