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

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.