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Easy Vegan Cheesecake for 2. Baked Vegan Cheesecake Recipe with Cashews and non dairy yogurt and gluten-free oat crust. Dairy-free Individual Cheesecake Tarts. Soy-free Gluten-free Recipe. Pin this for later. Jump to Recipe
One of the local vegan bakeries where I had first tried a baked vegan cheesecake, closed some years ago. I was hoping another one would crop up near downtown, but that did not happen. The nearest cheesecake is now some 7 miles away (with traffic back ups en route pretty much all the time), or some frozen options from the the grocery store, that aren’t a favorite.
So I make my own individual portions around the holidays. Quick and easy. I like raw cheesecakes as well, but they are a bit different. These cheesecakes have a simple oat almond crust filled with cashew non dairy yogurt filling that bakes to a perfect tang, smooth and creamy cheesecake. Make these and hide the second tart for yourself for later! Takes just 20 minutes to put together. Serve with vegan ice cream or whipped non dairy cream.
More holiday desserts from the blog
- Almond Poppy Seed cake GF
- Lemon Blueberry Pound Cake
- Lemon flan. GF
- Chocolate Layer Cake
- Pumpkin Pie with gingerbread crust. GF
Step by step photos
Make the cheesecake crust dough
Press into tar pans.
Blend the cheesecake filling and fill the pans
Bake until set. Cool and chill for an hour
Slice and serve with whipped coconut cream or vanilla ice cream.
Vegan Cheesecake Baked
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you substitute coconut cream for the yogurt, just wondering~!
The texture and flavor would be slightly different with coconut cream. Add some more lemon to taste.
This looks really easy and like something I could make for my in-laws when they come over for dinner. Plus I have exactly two mini tart pans! Thanks for the post and also I love your book, site, and other recipes. I’m just awful at commenting (and at the internet in general)!
🙂
This looks so good! If I want to make this in a standard-sized pie dish, how would you recommend multiplying both the crust and filling recipes?
To double: Double the crust ingredients. Add maple syrup a 1 tbsp at a time to make a dough and use. Or use your favorite graham cracker crust.
For the filling, use 3/4 cup non dairy yogurt and 3/4 cup soaked cashews
Do you think you can make one pie in a regular pie dish?
You can use a larger pan like 6 or 7 inch. Bake for a few minutes longer until the top is golden and set. For a regular pie dish, you might have to double the recipe for enough crust and filling.
This looks good, but do you have a recipe for a full-size cheesecake anywhere? And I’m jealous – at this point, I’d see 7 miles away as a gift from heaven if it meant decent vegan baked goods!
I don’t have a baked one. You can double this recipe. Double the crust ingredients. Add maple syrup a 1 tbsp at a time to make a dough and use. or use your favorite graham cracker crust.
For the filling, use 3/4 cup non dairy yogurt and 3/4 cup soaked cashews
thank you!
Hi,
I love the recipe, but I just wanted to know whether one could use something else instead of the non diary yogurt since that’s really hard to get in India.
Thanks!
Yogurt gives it that tang for the cheesecake flavor. If you are ok with a different flavor profile, then use more cashews and add a bit of lemon juice.
The best looking vegan cheesecake I have seen!
I have only a very! poor blender. So do you think cashew butter would be a good subsitute for the blended cashews? Or could not perfect blended cashews okay, too?
Soak the cashews overnight. They should blend nicely after that. Blend them a couple of times for 20 to 30 second cycles. My small old blender also makes a good cashew cream of well soaked soft cashews.
Have you attempted this in a larger pan, say a 6″ springform?
You can use a larger pan. Bake for a few minutes longer until the top is golden and set.
Can we sub or omit almond flour?
You can use cashew flour or pumpkin seeds meal.
Hi,
I find your recipes very interesting and helpful.
But I do have one question
Can I use regular dairy yogurt instead of non dairy ??
Also I don’t have maple syrup what can I use instead of that?
Please help
use any liquid sweetener like agave, date syrup or make a sticky syrup with sugar or jaggery to use. I havent used dairy yogurt in a while to know how it would work.
I cannot recommend using dairy in any of my recipes as his blog and I are vegan for ethical reasons. Many cows and baby calfs are killed in the US and worldwide for dairy. India is the largest exporter or beef and veal(baby cow meat) in all of the World, because of the Dairy industry. 2.4 Million Tonnes of beef and veal are exported each year, almost all of which comes from spent dairy female cows and baby male calfs who are useless for the dairy industry. 38500000 cows are slaughtered every year in India, that is 105900 per day, 4390 per hour.
Animal agriculture is also the largest producer of green house gasses, more than fossil fuels, and uses many times more Resources(water, land) of the planet.
The alternate non dairy milks and yogurts taste equally good and are beneficial for people, health, environment, as well as the planet.
Thank you for all you do the rich Vegan Richa!!!! ❤️❤️❤️❤️❤️
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Thank you, Richa, for this wonderful response! I have never seen another blogger respond this way; mostly they say, “yeah, go ahead”.
Your response is responsible and was kindly informative.
Love it!!!!!