Baked Vegan Cheesecake
This authentic baked vegan cheesecake features an incredibly creamy cashew and coconut filling set atop a crisp oat and almond crust. Reminiscent of a classic graham cracker base, this gluten-free and refined-sugar-free dessert is perfectly sweet with a subtle citrus tang. It's a reliable, crowd-pleasing showstopper that stays stable at room temperature, making it ideal for any occasion.
Instructions
- 1
Cover raw cashews (1 cup) with boiling water and soak for 1 hour, then drain.
- 2
In a blender, process gluten-free rolled oats (0.75 cup), raw almonds (0.75 cup), sea salt (0.25 tsp), and coconut sugar (2 tbsp) until a fine meal forms.
- 3
Pulse in coconut oil (4 tbsp) until a loose dough forms that holds when squeezed.
- 4
Press the mixture firmly into a parchment-lined pan and bake at 350°F (176°C) for 20 minutes.
- 5
Wipe the blender and combine the soaked cashews, coconut cream (1 cup), vegan cream cheese (8 oz), arrowroot (1 tbsp), pure vanilla extract (1 tsp), maple syrup (0.67 cup), melted coconut oil (1 tbsp), lemon zest (2 tsp), and lemon juice (1 tbsp).
- 6
Pour the filling onto the crust and bake at 325°F (162°C) for 50-60 minutes until the edges are dry and the center is slightly jiggly.
- 7
Rest at room temperature for 10 minutes, then refrigerate uncovered until cool. Cover and continue chilling for 5-6 hours or overnight.
Nutrition Facts
Per portion