Minimalist Baker · by Minimalist Baker★ 4.8 (280)
Easy Baked Cheesecake (Vegan + GF)
NUTRITION · PER SERVING475M COOK
CAL 25%·PRO 17%
CARBS 40G32% OF CAL
4G FIBER22G SUGAR15G OTHER
FAT 36G65% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan cheesecake with an oat-almond crust that tastes like graham crackers and a cashew-based filling. Creamy, close to traditional cheesecake, and surprisingly easy made with just one blender.
dessertbaked good🥧 baking dish🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup raw cashews
- 1 cup coconut cream*
- 8 ounces vegan cream cheese* ((Toffuti is best, or Kite Hill brand // see notes*))
- 1 Tbsp arrowroot or cornstarch
- 1 tsp pure vanilla extract
- 2/3 cup maple syrup
- 1 Tbsp melted coconut oil ((for extra creaminess))
- 2 tsp lemon zest
- 1-2 Tbsp lemon juice
- 3/4 cup gluten-free rolled oats*
- 3/4 cup raw almonds*
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar ((plus more to taste))
- 4-5 Tbsp coconut oil ((melted))
At a glance
PER SERVING · TIME 475M
CAL 25%·PRO 17%
CARBS 40G32% OF CAL
4G FIBER22G SUGAR15G OTHER
FAT 36G65% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 6h 30m
- Cook
- 1h 25m
- Sodium
- 119mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 390M
- SODIUM
- 119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.