Vegan Baked Cheesecake. 8 Ingredients, no refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe
Prep and par bake the crust of choice if you havent already. Preheat the oven to 350 deg F (180 C).
Blend all the ingredients under cheesecake. Taste and adjust sweet and tang. The tang gets stronger with baking. Add a few tablespoons sugar if needed. Add 2-3 tablespoons water if needed for blending.
Pour into prepared crust and spread with a spatula to even it out.
Bake for 35 to 45 minutes(depends on the cream cheese brand, moisture content in the filling, choice of ingredients. The top should be set and center should not be liquid). Cool completely. Chill for 4 to 6 hours. Slice and serve with whipped coconut cream or vegan ice cream of choice with fresh berries or a berry compote.
Crust: Use my graham cracker like crust Or use my almond crust for glutenfree and refined sugar free crust.Subs:Cashew Butter can be subbed with other smooth nut butters, or 3/4 cup soaked cashews or soaked macadamia nuts. The non dairy yogurt adds great flavor and lighter texture to the cheesecake. You can possibly use more of the cream cheese and cashew butter instead. Vegan cream cheese unfortunately cannot be subbed out without affecting the flavor.Dates can be subbed with 1/3 cup sugar or maple syrup. If using maple syrup, do not add any additional water during blending. Dates can vary in sweetness, so adjust the filling sweetness with sugar before baking.Nutrition is for 1 slice including a graham cracker style crust