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Baked Vegan Cheesecake

Baked Vegan Cheesecake

2-3 tbs Chai Lords Instant Chai Latte powder
1 cup raw cashews
1 cup coconut cream*
8 ounces vegan cream cheese*
1 Tbsp arrowroot or cornstarch
1 tsp pure vanilla extract
2/3 cup maple syrup or honey
1 Tbsp melted coconut oil
2 tsp lemon zest

3/4 cup gluten-free rolled oats
3/4 cup raw almonds
1/4 tsp sea salt
2 Tbsp coconut sugar
4-5 Tbsp coconut oil (melted)

  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Soak for an hour then drain thoroughly.
  2. Preheat oven to 176 C and line a standard loaf pan (or 8x8 baking dish) with parchment paper. Set aside.
  3. Add oats, almonds, sea salt, and coconut sugar to a blender or food processor and mix on high until a fine meal is achieved.
  4. Remove lid and add melted coconut oil, starting with 4 Tbsp and adding more if it's too dry. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. 
  5. Transfer the crust mixture to the baking tray. Flatten evenly.
  6. Bake for 20 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 162C
  7. Add cashews to the blender along with the remainder of the filling ingredients. Blend on high until very creamy and smooth. 
  8. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
  9. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the centre appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn’t all look liquid – only the centre should jiggle.
  10. Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
  11. Enjoy as is or with coconut whipped cream and fresh berries.
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