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Baked vegan cheesecake

In collaboration with Rainbow Nourishments

Serves 6-8
Prep Time 45 minutes

INGREDIENTS

Base

  • 1 cup almonds
  • ½ cup buckwheat (or extra almonds)
  • ½ cup dates, soaked in water for at least 2 hours
  • 3 tbsp oil of choice

Cheesecake filling

  • 1 ½ cup cashews, soaked in water overnight
  • ½ cup firm silken tofu (otherwise known as ‘traditional’ tofu)
  • ¼ cup Unsweetened Almond Breeze milk
  • ¼ cup maple syrup
  • Zest and juice of half a lemon
  • Seeds of half a vanilla pod or 1 tsp of vanilla extract
  • Pinch of salt
  • ¼ cup blueberries (optional)

To decorate

  • Fresh fruit

METHOD

  1. Preheat oven to 160C and line a tart tin with baking paper or brush with oil (I used an 18cm tart tin).
  2. For the base, add almonds and buckwheat (or extra almonds) to a food processor and process until it forms coarse crumbs. Drain dates and add to the food processor with oil. Process until until combined. Press mixture against the bottom and sides of the tart tin.
  3. For the filling, drain the cashews and add with rest of ingredients (except blueberries) to a blender. Blend until as creamy and smooth as possible. Pour into tart case and scatter blueberries on top.
  4. Bake cheesecake in oven for about 30 minutes or until the middle is not wobbly. Turn off the oven and leave door ajar for 10-20 minutes.
  5. When the middle of the cheesecake is dry to the touch, remove from the oven. Decorate with fresh fruit or as desired.
  6. Serve immediately or keep in the fridge in an airtight container for up to 5 days.
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