Sweet, inviting, and made for sharing, Vegan Cheesecake Baked is a vegan, vegetarian American dessert made with oat flour, almond flour, and salt in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 2
  • Category: Dessert
  • Cuisine: American

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

Method

Make the crust:

  1. Add oat flour, almond flour, salt, cinnamon and oil to a bowl and mix well.
  2. 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.
  3. 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:

  1. Blend all the ingredients until well blended. Taste and adjust sweet and tang and blend again.
  2. Pour the mixture into the prepared crust.
  3. 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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.