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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.
Hi, can I use a 9″ instead of the two 4.5? Thanks.
use 8 inch pan for taller cheesecake.
can we sub oat flour for all almond flour??
yes,
Hi Richa! Does this freeze well after baking?
I haven’t tried it.
Thank you for the recipe!
We really liked it (although it doesn’t taste like cheesecake).
I loved how simple it is to make, and the fact that it’s not too sweet. I had to add more liquid (plant milk) to the crust dough to make it softer.
How did you get the pretty tops on the cake? Mine were still the same color as the inside filling even when fully baked. And they weren’t shiny/glossy either.
Thanks again for this awesome blog!
Awesome! I am not sure why they didnt change color. Mine browns up quite quickly. Some pictures on instagram of the tarts by others also are varying shades of brown. Maybe bake a bit longer? Did you change anything in the filling.
The only thing I changed in the filling is using a different yogurt – I only had Silk – Coconut. I’ll try baking a bit longer next time, which will be soon – even the kids are asking for it. Thank you! 🙂
Could you use arrowroot powder instead of cornstarch?
yes
Could you take a guess at how long I’d have to bake if i used a mini tart pan? This is the one I have: https://www.amazon.com/Wilton-2105-0089-12-Cavity-Nonstick-Tart/dp/B00J0CK5NQ
(I understand that you haven’t tried this so I won’t hold you to your estimate. But I figure your guess is probably a lot better then mine.)
Check after 25 to 30 minutes. if the top is golden brown and set, take them out, or bake another 5 to 10 mins and check
This looks great, I like the fact it only takes 20 minutes, you get to enjoy it sooner ahhaa. Thanks for sharing 🙂
Kathryn
Thanks!
Looks amazing!
Love all your recipes!! Thanks!!