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Homemade Easy Baked Vegan Cheesecake photo

Easy Baked Vegan Cheesecake

This Easy Baked Vegan Cheesecake is a creamy delight! With simple ingredients, it's perfect for impressing friends and family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake:
  • 14 oz Full-Fat Coconut Cream (canned)
  • 2 cups Cashew Nuts (soaked)
  • ¾ cup Maple Syrup
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Vanilla Extract
For the Crust:
  • 1 cup Oat Flour
  • ½ cup Almond Flour or Almond Meal
  • 3 Tbsp Maple Syrup
For the Raspberry Sauce:
  • 2 cups Raspberries (frozen or fresh)
  • ½ cup Water
  • ½ cup Maple Syrup

Equipment

  • Blender or Food Processor
  • 9-inch springform pan
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions
  1. Step 1: Prepare the Cashews - Start by soaking the cashew nuts in water for at least 4 hours or overnight.
  2. Step 2: Make the Crust - In a mixing bowl, combine oat flour, almond flour, and 3 tablespoons of maple syrup. Add the flax egg and mix. Press into the bottom of a greased 9-inch springform pan.
  3. Step 3: Preheat the Oven - Preheat your oven to 350°F (175°C).
  4. Step 4: Blend the Filling - In a blender, combine soaked cashews, coconut cream, ¾ cup maple syrup, lemon juice, and vanilla extract. Blend until smooth.
  5. Step 5: Pour and Bake - Pour the filling over the crust and bake for 40-45 minutes. The edges should be firm, but the center should jiggle slightly.
  6. Step 6: Cool and Chill - Let the cheesecake cool for 30 minutes, then refrigerate for at least 4 hours.
  7. Step 7: Prepare the Raspberry Sauce - In a saucepan, combine raspberries, water, and ½ cup maple syrup. Cook until thickened, about 10 minutes.
  8. Step 8: Serve and Enjoy - Remove the cheesecake from the springform pan, slice, and serve with raspberry sauce.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze slices wrapped in plastic wrap for up to 3 months.
  • Thaw frozen cheesecake in the refrigerator overnight before serving.