Beyond dairy cheesecake

Last Sunday I celebrated another 365-day trip around the Sun and honestly it was a really special one. I want to share something sweet with you from a day filled with sweet surprises and new discoveries.

Cakes are must-haves on birthdays and for long I’ve struggled to imagine the real deal without using dairy products. Particularly, an alternative to my good old, beloved cheesecake proved to be a challenge which I am thrilled to announce got debunked this year. Big time.

Try this vegan wonder and prepare to be wowed. A baked, gluten and dairy-free cake to make your day sweeter and prove to you that there is super awesome baked goods beyond dairy!

30 minutes
preparation time
20 + 45 minutes
baking time
1 cheesecake
made from plants

Ingredients

Crust:

  • 100 g (gluten-free) oats
  • 120 g raw almonds
  • 5 tablespoons of melted coconut oil
  • 1 tablespoon of brown sugar
  • Pinch of salt

Filling:

  • 140 g raw cashew nuts
  • 200 g vegan cream cheese
  • 200 ml coconut cream
  • 140 ml maple syrup
  • 5 tablespoons of lemon juice
  • 1 tablespoon of melted coconut oil
  • Lemon zest
  • Pinch of salt

+ Berries/ jam for serving (optional)

Method

  1. Soak the cashews in boiling water for 15 minutes.
  2. Meanwhile, preheat the oven to 180°C and line a small cake or loaf pan with parchment paper.
  3. Prepare the crust by adding the oats, almonds, brown sugar, sea salt to a high speed blender. Mix until you reach a fine consistency. Then transfer to a mixing bowl and slowly mix in the melted coconut oil until the dough stops crumbling. Feel free to add more melted coconut oil if the mix seems too dry. 
  4. Transfer the mixture to the cake pan, spread it evenly and gently pack it down.
  5. Bake for 15 minutes on 180°C, then increase the heat to 200°C for 5 more minutes. After, remove from oven and reduce the heat to 180°C.
  6. Continue with the filling by draining the cashews thoroughly. Add to a high speed blender along with the coconut cream, vegan cream cheese, maple syrup, coconut oil, lemon zest, lemon juice, and salt. Blend until you reach a creamy and smooth consistency. Taste as you move along and adjust if needed. 
  7. Pour the filling over the pre-baked crust and spread it evenly. 
  8. Bake for 45 minutes, cool down and refrigerate until firm, for 2 hours or overnight.
  9. Cut into beautiful triangles and optionally upgrade with berries for serving.

Enjoy! ❤

Notes

Credits to the Minimalist Baker for the inspiration to create super delicious vegan recipes. This is the recipe I went creative on.

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