Baked Cashew Cheesecake – Nora Cooks

This Vegan Baked Cashew Cheesecake is deliciously decadent. Both the creamy cashew filling and the almond oat crust are easy to make in a blender before cooking. Gluten free and no tofu or vegan cream cheese required!

A sliced ​​vegan cashew cheesecake topped with red strawberry sauce.

You already know that I have one thing For Vegan Cheesecake. It’s the perfect dessert that’s lighter than its dairy predecessor and easy to make, too! Dairy-free cheesecake can be made in endless ways, with or without nuts, vegan cream cheese or any vegan cream cheese, etc.

This vegan baked cashew cheesecake has everything you love about classic cheesecake. The creamy cashew filling is rich and decadent while the gluten free almond oat crust provides a nutty crunch in every bite. Best of all, this is an easy vegetarian dessert that comes together in a blender!

Baked Cheesecake vs No-Bake Cheesecake

Both baked and no-bake vegan cheesecakes are delicious and rich desserts that are hard to pass up! However, baking it in the oven is just how good, old-fashioned cheesecake is made.

To make baked vegan cheesecake, a crust is baked evenly before a filling is poured on top. The assembled cake is baked once more in the oven, then left to cool and set in the refrigerator before serving. The result is a super-smooth, airy and moist cake!

No-bake cheesecake is a little easier to make but not fluffy or dense. Like my layered raspberry vegan cheesecake, the crust is pressed into the pan first before a filling is added on top. The cake is left to set in the fridge before it is firm and ready to slice.

Close up on a slice of cashew cheesecake missing a bite.

Required components (including substitutions)

  • raw almonds – They are pounded to form a crust. I haven’t tried making this recipe with any other type of nut but macadamia nuts, walnuts or even cashews could work as substitutes.
  • Togbog in rolled enthusiasm – Remember to buy certified gluten free rolled oats to keep this dairy free cheesecake gluten free. And while rolled oats are best, quick oats should work well as an alternative.
  • salt
  • Maple syrup – You need real maple syrup for both the crust and the filling.
  • coconut oil – I haven’t tried it, but melted vegan butter might work instead of coconut oil.
  • raw cashews – Soaked raw cashews turn into a nice creamy cream when mixed. Here, they’re the base for a dairy-free cheesecake filling. Blended cashew cream solidifies as it cools, which sets perfectly in the fridge.
  • Coconut cream – Either buy canned coconut cream or use the thick whites in a can of full fat coconut milk. If you have an aversion to coconut, plain dairy free yogurt can be used instead.
  • lemon juice – Freshly squeezed lemon juice brightens the rich filling.
  • Vanilla extract
Almond Oat Cheesecake Crust Pressed into a springform pan.

How to Make Baked Cashew Vegan Cheesecake

Find the full recipe with measurements below on the recipe card.

Start by soaking raw cashews in boiling water. Soak them for 20 to 30 minutes while you make the crust.

Blend the almonds, oats and salt together until the mixture is crumbly. Pour in the maple syrup and coconut oil, then pulse until a dough forms. You’ll know the crust is ready when it feels crumbly, but not dry between your fingers.

Dump the crumbled almond crust into your prepared springform pan. Press it evenly into the base and slightly up the sides, then bake until lightly golden.

Almond Oat Crust Baked in a Springform Pan.

Meanwhile, make the cashew filling. Add soaked and drained cashews, coconut cream, maple syrup, lemon juice and vanilla extract to a blender.

Blend until you have a smooth cream.

Ingredients for Cashew Cheesecake Filling in a blender.

Baked and poured cheesecake filling into cooled crust. Bake until the top of the cake starts to turn golden.

Disagree: When it comes out of the oven, the center of the cheesecake will be a little tingly. Don’t panic! It will harden as it cools.

After the baked cashew cheesecake stands at room temperature for 30 minutes, refrigerate to cool. Pita is required at least 6 hours Cool and set

Serve the next day with your choice of toppings and enjoy!

A creamy white cashew sauce in a blender.

Vegan Cheesecake Toppings

Decorate the cooled baked cheesecake or individual slices with any of these delicious toppings:

Tips for success

  • To check if the almond oat crust is ready, pinch some between your fingers. It should hold together but still feel a bit crumbly.
  • If the crust is too dry, drizzle in a little more maple syrup or coconut oil until it comes together.
  • Once out of the oven, let the cheesecake sit and cool at room temperature for 30 minutes. You can then transfer to the fridge to set completely for a minimum of 6 hours or overnight for best results.
  • Run a large, sharp knife under hot water for clean cheesecake slices. Wipe dry after each slice, then repeat.
  • Nuts are what make this dairy-free baked cheesecake special. If you want to avoid nuts, try making my vegan cheesecake instead.
Pour a white sauce over a baked cheesecake crust.

Frequently Asked Questions

Is this vegan cheesecake gluten free?

Yes! However, not all rolled oats are naturally gluten free. Check the packaging to make sure the oats are gluten-free first.

I don’t have a springform pan. Can I bake it in a different pan?

Yes, you can bake the crust and cheesecake in a regular 9-inch pie plate or round cake pan instead.

How long will it last?

The cheesecake and slices should last about 4 to 5 days if covered in the refrigerator.

Can you freeze vegan cheesecake?

I haven’t tried it, but the cake should freeze well. Make sure to wrap the cake or slices in a layer of plastic, then aluminum foil before freezing.

Close up on a slice of cashew cheesecake missing a bite.

Want more vegan cheesecake recipes?

  • Soak your cashews – Boil 4 cups of water. Pour hot water over the cashews and soak them for 20-30 minutes.

  • Prepare the pan and oven – Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottom and sides. Cut a circle of parchment paper for the bottom of the pan and spray lightly with oil.

  • Meanwhile, make the crust – In a high powered blender (or food processor) add the almonds, oats and salt and pulse/blend until it looks crumbly. Turn off the blender and add the maple syrup and melted coconut oil. Pulse a few more times until a dough forms. It should be moist enough so that it doesn’t feel dry and crumbly between your fingers. If needed, add a little more maple syrup or coconut oil until it comes together. Transfer to the prepared pan and press evenly on the base and sides. Bake for 15 minutes until lightly golden. Remove from oven and set aside.

  • Make the cheesecake filling – Drain the cashews and discard the soaking water. Add the coconut cream or dairy-free yogurt, maple syrup, lemon juice, and vanilla extract to a high-powered blender. Blend until smooth.

  • Bake the cheesecake – Pour the cheesecake batter into the pan with the crust and bake for 50 minutes until the top of the cake starts to turn golden brown. It will still be a little jiggly, but will harden as it cools.

  • Cool before serving – Let the cheesecake cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 6 hours, preferably overnight.

  • Serve – Once the cheesecake has cooled and hardened, slice, serve and enjoy! Consider vegan salted caramel, strawberry sauce from this strawberry cheesecake recipe, chocolate ganache or simply topping with fresh fruit and vegan whipped cream.

Worship: 1Serves 12 | Calories: 337kcal | Sugars: 24g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fats: 3g | Monounsaturated fats: 7g | Sodium: 54mg | Potassium: 338mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg

Course: dessert

Recipe: US

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