Vegan Cheesecake Baked
Easy Vegan Cheesecake. Baked Vegan Cheesecake Recipe with Cashews and non dairy yogurt. Soy-free Gluten-free Recipe.
Servings: 2
Ingredients
Oat Crust:
- 1/2 cup oat flour
- 1.5 tbsp almond flour
- 1/4 tsp salt scant
- 1/4 tsp cinnamon
- 2 tsp oil
- 1.5 Tbsp or more maple syrup
Filling:
- 1/2 cup non dairy yogurt I use kite hill almond plain yogurt
- 1/3 cup soaked cashews soaked for atleast 15 mins in hot water
- 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
To double: Double the crust ingredients. Add maple syrup a 1 tbsp at a time to make a dough and use.
For the filling, use 3/4 cup non dairy yogurt and 3/4 cup soaked cashews. For easy blending, soak the cashews for atleast 4 hours. Nutritional values based on one serving
For the filling, use 3/4 cup non dairy yogurt and 3/4 cup soaked cashews. For easy blending, soak the cashews for atleast 4 hours. Nutritional values based on one serving
Nutrition
Calories: 451kcal | Carbohydrates: 58g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Sodium: 454mg | Potassium: 309mg | Fiber: 3g | Sugar: 25g | Vitamin C: 8.3mg | Calcium: 138mg | Iron: 2.8mg