This baked vegan cheesecake is simple – crumbly crust topped with a creamy filling that is a pleasure to slice. No fancy add-ins, no sauces, no chocolate and no toppings. If you’re looking for the perfect vegan alternative to a classic, no-fuss cheesecake, this is it.
Why Is It Called a Baked Vegan Cheesecake?
Very often you will find recipes for raw vegan cheesecakes – made with blended cashews, and chilled into solid form. I love those. In fact, I have a recipe for my own raw vegan cheesecake right here. They’re cool and refreshing, yet creamy and sweet. But this isn’t that kind of cheesecake.
This baked cheesecake is the perfect alternative to a traditional cheesecake, which means that the filling is baked. It still contains cashews, as well as other ingredients such as plant-based yogurt and coconut oil, which give it a firm, cheesy texture when baked.
Here’s why you’ll love it. It’s:
- Vegan
- Gluten free
- Only 150 calories per slice
- Has the flavour and texture of the real deal
How to Make Baked Vegan Cheesecake
- Prepare and pre-bake the crust. The cheesecake goes great with any graham crust, but in this case I opted for a simple gluten free crust with rolled oats, almonds and coconut oil.
- Blend ingredients for the filling using a high speed blender. Extra tip: the longer you blend it, the smoother the texture of the filling, resulting in that perfect creamy cheesecake texture when baked.
- Bake and cool. Bake at 350°F for 35 to 40 minutes, then turn the oven off, open the door and let the cake cool in the pan. It’s important to leave the cheesecake to cool completely before removing the rim and slicing it.
- Slice the cheesecake. A cool cheesecake is the easiest to cut. Warm cheesecake will soften and fall apart.
What Size Pan Do I Use?
The size of the pan is very important because you want the cheesecake to be about 3 inches deep. If it’s less than that, it might overcook, and if it’s more, it will undercook in the middle.
This recipe works with a standard 8-inch round cake pan.
Do I Have to Soak the Cashews?
Yes. Soaking the cashews is essential if you want a super creamy consistency, with no lumps or pieces of cashews. If you’re in a hurry, you can soak them in boiling water for half an hour to an hour, instead of leaving them soaking overnight. You can read more about how to soak cashews here.
Which Vegan Yogurt Should I Use?
Any plant-based yogurt is fine really. I like making this with vanilla yogurt because it gives the cheesecake an extra kick of vanilla flavour and aroma.
Make Your Own Vegan Yogurt
Did you know you can make yogurt at home? It’s so much easier than you might think. There’s no prep work, special equipment or in-depth research involved.
All you need is your favourite plant-based milk and yogurt cultures (live bacteria that live in probiotic yogurt). If you’re interested, here’s a quick guide on how to make vegan yogurt at home.
Do I Have to Pre-Bake the Crust?
Yes. Not pre-baking it will result in a soggy bottom.
How Do I Know When the Cheesecake Is Done?
Cheesecakes in general can be tricky when it comes to assessing doneness. You know when a cheesecake is baked when the edges look firm, but the centre is still a bit jiggly if you shake the pan. At that point, you should turn the oven off, open the door and leave the cheesecake in, as the oven cools down.
Then, remove the cheesecake from the oven, but leave it in the pan to cool off completely, preferably overnight.
This is the only way to ensure the cheesecake will have the right consistency and flavour. If you rush it, it will fall apart and not taste nearly as good. Leaving the cake in the pan for an additional amount of time causes it to continue to cook slowly, but at a very low temperature, ensuring it’s cooked all the way through.
Do I Have to Keep It in the Fridge?
The cheesecake can be left at room temperature for a few hours, but if you’re planning to eat it over the course of a few days, it’s best to put it in the fridge. I prefer to slice it and then keep the slices in an airtight container, so the cake stays as fresh as possible.
How Long Does It Keep?
It can last for up to five days if stored properly in the fridge. In fact, it tastes best once it’s properly set, on the second or third day.
Can I Freeze It?
Yes, this vegan cheesecake is perfect for freezing. Slice it and keep the individual slices stored in an airtight container in the freezer. This way you can take out one slice at a time whenever a craving strikes.
To defrost it, leave it at room temperature for a few hours, or to speed up the process, put it in the microwave using the defrost function.
What Goes Well with This Cheesecake?
The cheesecake is great on its own, but you can also top it with fresh berries, strawberry or raspberry coulis, melted chocolate and even caramel.
More Vegan Cakes
Baked Vegan Cheesecake
Ingredients
- ¾ cup (60g) rolled oats
- ¾ cup (110g) raw almonds
- 4 tablespoons coconut oil, melted
- 2 ⅔ cup (350g) cashews, soaked
- 1 ½ cup (340g) plant-based yogurt, such as soy
- 5 tablespoons agave syrup
- 4 tablespoons coconut oil, melted
- 3 teaspoons vanilla extract
Instructions
- Add raw cashews to a bowl and cover with boiling water. Let rest for at least 1 hour, then drain thoroughly. Alternatively, you can let them soak in cold water overnight.
Prepare the Crust
- Preheat the oven to 350°F (175°C) and grease a standard non-stick cake pan with ½ teaspoon coconut oil.
- Add oats and almonds to a high speed blender and mix on high until fine meal is achieved.
- Remove the lid and add melted coconut oil. Mix on low until a loose dough is formed. The mixture should be easy to shape into a ball, and not crumbly. Add more oil if needed.
- Transfer the mixture to the cake pan and spread evenly. Use your fingers, or a flat-bottomed object such as a glass, to really press down firmly until the mixture is well packed.
- Bake for 10 to 15 minutes until golden brown.Be sure to check it regularly, since it can over-bake very quickly. Remove from the oven to cool slightly, then reduce the temperature of the oven to 325°F (160°C).
Prepare the Filling
- Once the cashews are soaked and drained, add them to a high speed blender with yogurt, agave syrup, coconut oil and vanilla extract.
- Blend on high until very creamy and smooth, scraping down sides as needed.
- Pour the filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
- Bake for 40 minutes, until the edges look slightly dry and the centre appears a bit jiggly.
- Turn the oven off and leave the cake inside with the door open until the oven cools down. Once cooled, cover the pan with foil and refrigerate for 5 to 6 hours.
- To serve, loosen the cake from the rim with a knife, remove the rim, then carefully lift it off the pan. Serve cool as is, or topped with fresh berries.
Notes
- Storing Instructions: the cheesecake can last for up to 5 days if stored properly in the fridge. In fact, it tastes best once it’s properly set, on the second or third day.
- Freezing Instructions: this vegan cheesecake is perfect for freezing. Slice it and keep the individual slices stored in an airtight container in the freezer. This way you can take out one slice at a time whenever a craving strikes.
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