This is a classic baked vegan cheesecake recipe that is rich, but light and sweet, authentic and gluten free cheesecake. It tastes just like the original cheesecake and you have to try it out to believe this. If you crave for the real cheesecake, then you will enjoy the same taste in this recipe.
Not only is this recipe close to the original cheesecake recipe it is also deliciously and insanely simple to make. You don’t need many ingredients or tools to make this healthy vegan cheesecake. You will just need a blender to make and you don’t need a water bath like the traditional cheesecake, which makes the process all the simpler. This is truly an easy to make cheesecake recipe that is vegan, gluten free and uses refined free sugar.
The base is an adaption of the new almond-oat crust that tastes very similar to the graham cracker crust. The filling inside is a good and healthy mixture of coconut cream, cashews and vegan cream cheese. This is a great combination that tastes better. The texture and flavors are comparatively better than the ones found in the market. You will love this creamy, citrusy, tangy, sweet, rich and satisfying healthy vegan cheesecake.
This vegan cheesecake tofu is a must to have for special events like cookouts, graduation parties, bridal showers, baby showers and for many such occasions. Not only adult’s even kids will love the vegan cheesecake. The best part of this cheesecake recipe is that it is baked, so it can sit out in room temperature for hours without melting like the frozen and raw cheesecakes.
Prep time: 6 hours 30 minutes
Cook time: 1 hour 25 minutes
Total time: 7 hours 55 minutes
Freezer friendly: 1 month
Serving: 1 of 8 slices
Fat: 36.9 Gms
Protein: 7.2 Gms
Fiber: 3.2 Gms
Saturated Fat: 19.8 Gms
Sugar: 17.3 Gms
Sodium: 213 mg
Carbohydrates: 32.2 Gms
- 1 cup raw cashews
- 1 cup coconut cream
- 8 ounces of vegan cream cheese
- 1 tbsp arrowroot or cornstarch
- 1 tsp pure vanilla extract
- 2/3 cup maple syrup
- 1 tbsp melted coconut oil
- 2 tsp lemon zest
- 1-2 tbsp lemon juice
- 1/8 tsp sea salt
- ¾ cup gluten free rolled oats
- ¾ cup raw almonds
- ¼ tsp sea salt
- 2 tbsp coconut sugar
- 4 tbsp coconut oil
- Add raw cashew nuts to a large mixing bowl and cover it with boiling hot water. Allow it to rest for about an hour uncovered and then drain completely.
- In the meanwhile, preheat the oven to 350 degrees F and line a standard loaf pan with parchment paper.
- Add almonds, sea salt, oats and coconut sugar into a blender and mix on high until you get a fine meal.
- Now, remove the lid and add the melted coconut oil by starting with 4 tbsp and adding more quantity if you feel it dry. Pulse or mix on low until loose dough is formed, scraping down the sides as needed. You should be able to squeeze the mixture between the palms and should be able to form dough and not crumble. If it is too dry, add a little bit of melted coconut oil to the mixture.
- Transfer the mix to a parchment paper lined loaf pan and evenly spread it. Place a parchment paper on top and use a flat object to press down firmly until it is well packed and evenly distributed.
- Bake this for 15 minutes and then increase the temperature to 375 degree F and bake for 5-10 minutes more or until the edges turn golden brown and there is some browning at the surface. Remove from the oven and allow it to cool a bit and then reduce the temperature to 325 degree F.
- Once the cashews are soaked and drained, add it to a blender along with vegan cream cheese, coconut cream, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, sea salt and lemon juice. Blend this on high until it reaches a creamy consistency and has attained a smooth texture. Scrap down the sides as needed.
- Taste and adjust the flavoring as required, adding some lemon juice for acidity, lemon zest for tart flavor, salt for flavor balance and maple syrup for sweetness.
- Pour the filling over the pre-baked crust and spread into a nice even layer. Tap to remove any air bubbles.
- Bake it for 50 to 1 hour, until the edges are slightly dry and the center appears slightly soft, but should not feel watery. When you shake it, the center should just move a bit. This is the right texture you want to achieve after the baking time has reached.
- Allow it to cool for 10 minutes in room temperature. After cooling transfer it to a refrigerator to cool completely uncovered. Once it is cooled, cover and refrigerate for about 5-6 hours, preferably overnight.
- Before serving, take it out of the pan with parchment paper and cut into triangles and bars.
- You can enjoy as it is or with coconut whipped cream and fresh berries. Any leftovers can be kept in the refrigerator covered for 3-4 days. It is best to have them within 2 days of making.
- If you don’t like cashews, you can substitute it with either macadamia nuts or increase the amount of coconut cream to 1 ½ cups and supplementing with ¾ cup extra firm silken tofu.
- Use coconut cream instead of the full-fat coconut milk, but if you cannot get coconut cream, then you can use a couple of full-fat coconut milk with the top cream scooped off.
- Do not substitute the vegan cream cheese with anything else because it is essential to get that creamy and cheesy texture for this recipe.
Despite being a baked vegan cheesecake this recipe will never fail to impress at any dinner party.