This rich and luscious vegan cheesecake is prepared without any dairy or eggs and instead is made with tofu, coconut cream, and cashews. The crunchy and flavorful crust is made with rolled oats, almonds, and coconut oil, then pressed into a springform pan. No one will miss the butter! The crust and the filling are both sweetened with coconut sugar, which is a low-glycemic alternative to refined sugar.
The entire recipe is easy to prepare since both the crust and the filling are made quick and easy in the food processor. This is a recipe that both vegans and non-vegans alike will enjoy come dessert time.
- For the Crust:
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 3 Tbsp coconut sugar
- 1/2 tsp sea salt
- 1/3 cup coconut oil (melted)
- For the Filling:
- 1 1/2 cups raw cashews
- 8 ounces silken tofu
- 1 cup heavy coconut cream
- 3/4 cup coconut sugar
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- For the Topping:
- Fresh strawberries
- Heavy coconut cream
Gather the ingredients.
Prepare the cashews for the filling. Place the cashews in a large bowl and cover with boiling water by 1 inch. Soak for 1 hour.
Meanwhile prepare the crust. Preheat the oven to 350 F. Coat a 9-inch springform pan with cooking spray. Wrap the springform pan with heavy duty foil to prevent any leaks while baking.
Place the rolled oats, almonds, coconut sugar, and sea salt in a food processor or high-speed blender until a fine meal is achieved.
In a medium bowl combine the fine meal with the melted coconut oil.
Press the mixture into the bottom of the prepared springform pan. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack for 15 minutes.
Once 1 hour has passed, drain the cashews.
In a high-speed blender or food processor, place the cashews, tofu, heavy coconut cream, coconut sugar, cornstarch, vanilla extract, lemon zest, lemon juice and salt. Blend until very smooth. (If desired, reserve the remaining heavy coconut cream from the can to whip before serving.)
Pour into the prepared crust. Bake until the edges are lightly golden in color and the cheesecake is set, but the center still jiggles slightly, about 50 minutes. Cool on a wire rack for 1 hour, the refrigerate uncovered overnight.
Run a knife along the edge to loosen, then release the springform pan and remove. Whip the remaining heavy coconut cream from the can or serve with prepared vegan whipped cream. Top with fresh strawberries and serve.
Slice and enjoy!
- People with celiac disease or gluten sensitivity should use rolled oats and other oat products that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.