Gluten-Free Vegan Baked Cheesecake
Creamy vegan cheesecake made with soaked cashews and dairy-free cream cheese, baked over a gluten-free oat and almond crust. Bright lemon notes balance rich coconut and maple sweetness. Perfect for those avoiding dairy and gluten without sacrificing decadence. Requires advance chilling but minimal active work. The soaked cashew base creates authentic cheesecake texture that rivals traditional versions.
Ingredients
- 1 cup raw cashews
- 1 cup coconut cream
- 8 ounces vegan cream cheeseregular cream cheese1:1dairy
- 1 Tbsp arrowroot starch, or cornstarch
- 1 tsp pure vanilla extract
- ⅝ cup maple syrup
- 1 Tbsp coconut oil, melted, for creaminess(optional)
- 2 tsp lemon zest
- 1 Tbsp lemon juice
- ¾ cup gluten-free rolled oatsregular rolled oats1:1gluten
- ¾ cup raw almonds
- ¼ tsp sea salt
- 2 Tbsp coconut sugar, plus more to taste
- 4 Tbsp coconut oil, melted
Instructions
- 1
Soak raw cashews in boiling water for 1 hour, then drain thoroughly.
- 2
Preheat oven to 350F (350°F). Line loaf pan or 8x8 baking dish with parchment paper.
- 3
Blend oats, almonds, sea salt, and coconut sugar until fine meal forms.
- 4
Add melted coconut oil starting with 4 Tbsp, pulsing until loose dough forms that holds when squeezed. Add more oil if crumbly.
- 5
Transfer to pan, spread evenly, top with parchment, and press firmly with flat-bottomed object until packed and level with sides.
- 6
Bake for 20 minutes until edges turn golden and surface browns slightly. Cool slightly, reduce heat to 325F (325°F).
- 7
Blend drained cashews with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice until very smooth and creamy.
- 8
Taste and adjust flavor with lemon juice, lemon zest, or maple syrup as needed.
- 9
Pour filling over crust in even layer. Tap pan on counter to release air bubbles.
- 10
Bake 50 minutes to 1 hour until edges look slightly dry and center jiggles only slightly when shaken.
- 11
Rest 10 minutes at room temperature. Transfer to refrigerator uncovered until completely cool.
- 12
Once cool, cover and refrigerate total of 5-6 hours, preferably overnight.
- 13
Lift from pan using parchment and cut into bars or triangles. Serve as is or with coconut whipped cream and fresh berries.
Tips
Soak cashews in advance to save active time. Drain thoroughly to prevent watery filling.
Check doneness carefully: center should jiggle slightly but not appear liquidy when pan is shaken.
Chill overnight minimum for best texture and flavor development.
Good to Know
Cover and refrigerate up to 3-4 days, best within first 2 days.
Make 1-2 days in advance. Chill overnight for optimal texture. Do not freeze.
Serve chilled plain or topped with coconut whipped cream and fresh berries.
Common Mistakes
Skip thorough cashew draining to avoid watery, curdled filling.
Don't skip the crust pre-bake to avoid soggy bottom.
Cover while warm to avoid condensation affecting texture.
Don't overbake to avoid dry, cracked center.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular cream cheese instead of vegan?
Yes, substitute 1:1 for standard cheesecake. Omit the vegan cream cheese note and follow identical instructions. Texture and flavor will be richer and more traditional.
What if my filling looks too thick before pouring?
Add coconut cream 1 Tbsp at a time and blend until pourable but still creamy. Filling will continue thickening as it bakes and chills.
How long can I store this and can I freeze it?
Refrigerate covered up to 3-4 days, best within 2 days. Freezing is not recommended as coconut cream and cashew base separate upon thawing, creating grainy texture.