If you’re on the lookout for a dessert that is not only delicious but also simple to make, look no further than this Easy Baked Vegan Cheesecake. With its creamy texture and delightful flavor, it’s a dessert that everyone will love, whether they follow a vegan lifestyle or not. This cheesecake is made with wholesome ingredients, including coconut cream and cashew nuts, ensuring that every bite is rich and satisfying. Perfect for any occasion, this cheesecake will impress your friends and family while keeping your conscience clear.

Why This Recipe Is Reliable

This recipe for Easy Baked Vegan Cheesecake is reliable because it utilizes simple, accessible ingredients that create a deliciously creamy texture without the need for dairy. The combination of full-fat coconut cream and soaked cashews gives it a depth of flavor that rivals traditional cheesecakes. Additionally, the baking process ensures that the flavors meld beautifully, resulting in a dessert that is both delightful and fulfilling. You will find that this cheesecake is not only easy to prepare but also forgiving, making it a perfect choice for both novice and experienced bakers alike.

Gather These Ingredients

14 oz Full-fat coconut cream (canned) – This provides a rich, creamy base for your cheesecake.
2 cups Cashew nuts – Soaked cashews will create a smooth and creamy filling.
½ cup Maple syrup – A natural sweetener that enhances the flavor of the cheesecake.
2 Tbsp Lemon juice (freshly squeezed) – Adds a zesty brightness to the filling.
1 tsp Vanilla extract – For a touch of warmth and flavor.
1 cup Oat flour – The base of the crust that keeps it gluten-free.
½ cup Almond flour or almond meal – Adds a nutty flavor and helps bind the crust.
3 Tbsp Maple syrup – Sweetens the crust while keeping it moist.
1 Flax egg (1 Tbsp ground flax + 3 Tbsp water) – Acts as a binder in the crust.
1 tsp Vanilla extract – Enhances the flavor of the crust.
2 cups Raspberries (frozen or fresh) – For a fruity topping or sauce.
½ cup Water – Helps create a sauce or syrup from the raspberries.
½ cup Maple syrup – Sweetens the raspberry sauce.

Must-Have Equipment

Blender or food processor – Essential for creating a smooth cheesecake filling.
Mixing bowls – For combining your ingredients effortlessly.
9-inch springform pan – Perfect for easy removal of your cheesecake after baking.
Baking dish – Needed for creating a water bath to bake your cheesecake evenly.
Measuring cups and spoons – For precise ingredient measurements.

Directions: Easy Baked Vegan Cheesecake

Step 1: Prepare the Cashews

Start by soaking the cashew nuts in water for at least 4 hours or overnight. This softens them and makes blending easier, resulting in a smooth filling.

Step 2: Make the Crust

In a mixing bowl, combine the oat flour, almond flour, 3 tablespoons of maple syrup, flax egg, and 1 teaspoon of vanilla extract. Mix until all the ingredients are well incorporated, forming a crumbly dough.

Step 3: Press the Crust

Grease your 9-inch springform pan lightly with coconut oil. Press the crust mixture evenly into the bottom of the pan, ensuring it’s compact and even. Preheat your oven to 350°F (175°C).

Step 4: Bake the Crust

Place the crust in the preheated oven and bake for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool.

Step 5: Blend the Filling

In your blender or food processor, combine the soaked and drained cashew nuts, full-fat coconut cream, ½ cup of maple syrup, lemon juice, and 1 teaspoon of vanilla extract. Blend until completely smooth and creamy.

Step 6: Pour the Filling

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.

Step 7: Create a Water Bath

Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches about halfway up the sides of the springform pan. This helps the cheesecake bake evenly and prevents cracking.

Step 8: Bake the Cheesecake

Bake the cheesecake in the oven for 40-45 minutes. It should be set at the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for an additional hour.

Step 9: Cool and Chill

Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to set completely.

Step 10: Prepare the Raspberry Sauce

In a saucepan, combine the raspberries, ½ cup of water, and ½ cup of maple syrup. Cook over medium heat until the raspberries break down and the sauce thickens, about 10-15 minutes. Strain if desired for a smooth sauce.

Step 11: Serve

Once the cheesecake is set, carefully remove it from the springform pan. Top with the raspberry sauce and serve chilled. Enjoy!

Ingredient Flex Options

For a nut-free version, replace cashew nuts with silken tofu.
If you don’t have oat flour, you can use all-purpose gluten-free flour.
Agave syrup can be used instead of maple syrup for sweetness.
For a citrus twist, try adding a bit of orange zest to the filling.

Steer Clear of These

When making this Easy Baked Vegan Cheesecake, it’s best to avoid:

Using low-fat coconut cream, as it lacks the creaminess needed for the cheesecake.
Skipping the soaking step for the cashews, as this is crucial for a smooth texture.
Overbaking the cheesecake, which can lead to cracks and a dry texture.

Storing, Freezing & Reheating

This Easy Baked Vegan Cheesecake can be stored in the refrigerator for up to one week in an airtight container. It can also be frozen for up to three months. To freeze, wrap individual slices in plastic wrap and then place them in a freezer-safe container. When you’re ready to enjoy, simply thaw it in the refrigerator overnight. There’s no need to reheat; it’s delicious served cold!

Your Top Questions

Can I use a different type of nut?

Yes! While cashews are recommended for their creamy texture, you can experiment with soaked macadamia nuts or even sunflower seeds for a nut-free option.

How do I know when the cheesecake is done baking?

The cheesecake should be set around the edges but slightly wobbly in the center. It will firm up more as it cools in the refrigerator.

Is there an alternative to the flax egg?

Yes, you can use a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water), or simply add an extra tablespoon of maple syrup if you prefer to skip the egg entirely.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance. Just make sure to store it properly in the refrigerator.

Make It Tonight

Now that you have all the details, it’s time to roll up your sleeves and create this Easy Baked Vegan Cheesecake. Perfect for a special occasion or simply as a sweet treat for yourself, this recipe is one that will quickly become a favorite in your home. The combination of the smooth, creamy filling and the tart raspberry sauce is sure to please any palate. Grab your ingredients, gather your equipment, and enjoy the delightful experience of making and sharing this vegan dessert!