Baked Vegan Cheesecake

Name: Baked Vegan Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: American

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You can store the cheesecake in the fridge for 4-6 days or in the freezer for 3-4 months!

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Recipe Card

Step 1
Soak cashews in hot water for at least 10 minutes.
Step 2
Preheat oven to 350 degrees F.
Step 3
In a food processor add your graham crackers or cookies, along with 2 tbsp sugar, 1/2 cup melted coconut oil or vegan butter and a pinch of salt.
Step 4
Pulse until you reach a wet sand texture. Line the bottom of the spring form pan with parchment paper.
Step 5
Then pour the crust into the pan and with your hands press down with your fingers tightly.
Step 6
Place in preheated oven and bake for 8-10 minutes, should be slightly golden.

Step 1
Meanwhile in a cup or small bowl add 2 tbsp cornstarch and 1/4 cup non dairy milk, mix well until there are no clumps then strain your soaking cashews, add them to a blender along with all the other cheesecake filling ingredients and the cornstarch mixture.
Step 2
Blend until smooth then once the crust is out of the oven pour over crust, tap the cheesecake on counter carefully so any air bubbles go away.
Step 3
Turn your oven temp down to 325 f then bake in oven for 50-55 minutes or until the center doesn’t overly jiggle in the center.
Step 4
Let the cheesecake cool on your counter for 15-20 minutes then place in fridge to fully set for 1-3 hours or over night!