For All Gluten Free Vegan Desserts Lovers 🙂
This Vegan Baked cheesecake could be one of the easiest vegan desserts to make, it’s also one of the most impressive. Firm texture while being soft, creamy and decadent with the oat-almond crust!
It’s luscious and decadent and can be customised with many flavours and toppings.
Ingredients (6-inch)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1/2 cup GF rolled oats
• 1/2 cup raw almonds
• 1 Tbsp coconut sugar (more to taste)
• 2-3 Tbsp melted coconut oil
• Pinch sea salt
FILLING
• 3/4 cup raw cashews, soaked overnight
• 3/4 cup coconut cream, scoopable
• 120g vegan cream cheese (we used Tofutti)
• 1/3 cup maple syrup (adjust to taste)
• 1/2 Tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 medium lemon juiced & zested
Instructions
1. Add oats, almonds, sea salt, and coconut sugar to a food processor and blend until a fine meal is achieved.
2. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
3. Transfer mixture to parchment-lined pan and spread evenly to distribute. Then press down firmly until it’s evenly distributed and well packed.
4. Bake for 10-15 minutes or until the edges are golden brown. Remove from oven to cool slightly.
5. Add all ingredients for the filling to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed.
6. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
7. Bake for 40-50 minutes, until the edges look very slightly dry and the centre appears only slightly jiggly.
8. Let cool completely. Once cooled, cover and place in the fridge overnight. Enjoy as it is or top with berry sauce and fresh berries 🙂
9. Store leftovers in an airtight container in the fridge for up to 3-4 days.
#vegan #plantbased #glutenfree
source