Description
This delicious baked vegan cheesecake is gluten-free and crafted with a creamy cashew-based filling on a crunchy almond flour crust. Perfectly sweetened with natural syrups and lightly tangy from lemon juice, it’s an irresistible dessert that satisfies without dairy or gluten. Chill it well for a slice of smooth, luscious vegan cheesecake any time.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
Filling
- 2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup agave syrup
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the crust and cheesecake layer.
- Make the crust mixture: In a medium bowl, combine the almond flour, melted coconut oil, and maple syrup. Stir well until the ingredients are fully incorporated and form a sticky dough.
- Press crust into pan: Firmly press the crust mixture into the bottom of a springform pan, creating an even layer that will serve as the base of the cheesecake.
- Bake the crust: Place the pan in the oven and bake for 10 minutes. This will help set the crust and enhance its flavor and texture.
- Prepare the filling: In a blender, combine the soaked cashews, coconut cream, lemon juice, vanilla extract, agave syrup, and salt. Blend on high until the mixture is completely smooth and creamy, with no lumps.
- Pour filling over crust: Carefully pour the blended filling over the pre-baked crust in the springform pan, spreading it evenly.
- Bake the cheesecake: Return the pan to the oven and bake for 45 minutes. The filling will set around the edges but still be slightly soft in the center.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours—preferably overnight—to firm up before serving.
Notes
- Soak cashews in hot water for at least 4 hours or overnight for best blender results and smooth filling.
- Use a springform pan to easily release the cheesecake without damaging it.
- For added flavor, zest some lemon peel into the filling mixture.
- Let the cheesecake chill thoroughly; cutting it too early may result in a runny texture.
- Store leftovers covered in the refrigerator for up to 4 days.
