Vegan Cheesecake Baked

Easy Vegan Cheesecake for 2. Baked Vegan Cheesecake Recipe with Cashews and non dairy yogurt. Dairy-free Individual Cheesecake Tarts. Soy-free Gluten-free Recipe. Pin this for later. #vegan #glutenfree #veganricha

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5 from 5 votes

Vegan Cheesecake Baked

Easy Vegan Cheesecake. Baked Vegan Cheesecake Recipe with Cashews and non dairy yogurt. Soy-free Gluten-free Recipe.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

To double: Double the crust ingredients. Add maple syrup a 1 tbsp at a time to make a dough and use.
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

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