Baked Vegan Cheesecake
A delicious, creamy cheesecake that is completely plant-based and gluten-free, perfect for any gathering!
Ingredients
For the Crust
- 1 ½ cups almond flour For a nutty, gluten-free crust.
- ¼ cup coconut oil, melted Adds richness and helps bind the crust.
- ¼ cup maple syrup Natural sweetness for the crust.
For the Filling
- 2 cups cashews, soaked Provides a creamy base, soaked for at least 4 hours.
- ½ cup coconut cream Adds a luscious texture and flavor.
- ¼ cup lemon juice Provides a zesty brightness.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- ¼ cup agave syrup Additional sweetness that blends well.
- ¼ teaspoon salt Balances and amplifies flavors.
Instructions
Preparation
- Gather all your ingredients to streamline the process. Soak cashews in water for at least 4 hours.
Cooking the Base
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted coconut oil, and maple syrup. Mix until a dough forms.
- Press the mixture firmly into the bottom of a springform pan to create the crust.
- Bake for about 10 minutes until slightly golden and firm to the touch. Let cool.
Making the Filling
- In a high-speed blender, add the soaked cashews, coconut cream, lemon juice, vanilla extract, agave syrup, and salt. Blend until completely smooth and creamy.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
Baking
- Bake the cheesecake for about 45 minutes until the middle is set, but a slight jiggle remains.
Cooling and Refrigeration
- Let the cheesecake cool at room temperature for about an hour.
- Refrigerate for at least 4 hours before serving.
Notes
Store in an airtight container in the fridge for up to a week. For freezing, wrap in plastic wrap and store for up to 3 months. Thaw overnight in the fridge.