Baked Vegan Cheesecake
This Baked Vegan Cheesecake will blow your mind! It is one of the most delicious desserts I've ever tried, with just the right amount of sweetness.
Chancy has been making me vegan cheesecakes for so many years now, whenever we celebrate our anniversary. By now he is a pro! This recipe is made with so much love and time spent perfecting it over the years. The cheesecake is rich yet light, and can definitely satisfy that sweet dessert craving.
PREP TIME
10min
COOK TIME
30min
TOTAL TIME
40min
INGREDIENTS
For the crust
- 2 packages of the graham crackers or biscoff cookies (around 8-9 ounces)(gluten free optional)
- 1/2 cup melted vegan butter or coconut oil
- 2 tbsp cane sugar
- Pinch of salt
For the cheesecake
- 2 tbsp corn starch + 1/4 cup non dairy milk
- 1 cup raw cashews
- 2 containers cream cheese (Trader Joe's brand is great and so is tofutti)
- 3/4 cup non dairy milk (such as soy, almond or oat milk)
- 1 cup cane sugar
- 1/4 cup melted coconut oil
- pinch of salt
- Juice of 1 lemon
Optional toppings
- 1 container berries of choice
- 12 ounces vegan dark chocolate
EQUIPMENT
- Round spring form 9inch pan
- Blender & or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Soak cashews in hot water for at least 10 minutes
- Preheat oven to 350 degrees F.
- In a food processor add your graham crackers or cookies, along with 2 tbsp sugar, 1/2 cup melted coconut oil or vegan butter and a pinch of salt. Pulse until you reach a wet sand texture. Line the bottom of the spring form pan with parchment paper. Then pour the crust into the pan and with your hands press down with your fingers tightly.
- Place in preheated oven and bake for 8-10 minutes, should be slightly golden.
- Meanwhile in a cup or small bowl add 2 tbsp cornstarch and 1/4 cup non dairy milk, mix well until there are no clumps then strain your soaking cashews, add them to a blender along with all the other cheesecake filling ingredients and the cornstarch mixture.
- Blend until smooth then once the crust is out of the oven pour over crust, tap the cheesecake on counter carefully so any air bubbles go away. Turn your oven temp down to 325 f then bake in oven for 50-55 minutes or until the center doesn’t overly jiggle in the center.
- Let the cheesecake cool on your counter for 15-20 minutes then place in fridge to fully set for 1-3 hours or over night!
- Top your cheesecake with melted chocolate and fresh fruit if you desire!
- You can store the cheesecake in the fridge for 4-6 days or in the freezer for 3-4 months!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
