Easy Baked Cheesecake (Vegan + GF)
Ingredients
Filling
-
1
cup
raw cashews
-
1
cup
coconut cream
-
8
ounces
vegan cream cheese
-
1
Tbsp
arrowroot or cornstarch
-
1
tsp
pure vanilla extract
-
⅔
cup
maple syrup
-
1
Tbsp
melted coconut oil
-
2
tsp
lemon zest
-
1-2
Tbsp
lemon juice
Crust
-
¾
cup
gluten-free rolled oats
-
¾
cup
raw almonds
-
¼
tsp
sea salt
-
2
Tbsp
coconut sugar
-
4-5
Tbsp
coconut oil (melted)
Instructions
- Soak raw cashews in boiling water for 1 hour, then drain.
- Preheat the oven to 350°F (176°C) and prepare a loaf pan or 8x8 inch baking dish with parchment paper.
- Blend oats, almonds, sea salt, and coconut sugar in a high-speed blender until finely ground.
- Add melted coconut oil to the blended mixture and pulse until a loose dough forms.
- Press the mixture into the prepared pan and bake for 20 minutes until golden brown.
- Lower the oven temperature to 325°F (162°C).
- Blend soaked cashews, coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice until smooth.
- Pour the filling over the pre-baked crust and bake for 50 minutes to 1 hour until the edges are slightly dry.
- Let the cheesecake cool for 10 minutes at room temperature, then refrigerate for 5-6 hours or overnight.
- Serve chilled, optionally with coconut whipped cream and fresh berries.
Nutrition Facts (estimated)
Servings
8 slices
Calories
485
Total fat
35.7g
Total carbohydrates
36.2g
Total protein
8g
Sodium
269mg
Cholesterol
0mg
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