Vegan Cashew Cheesecake Recipe

5 from 1 vote

This vegan cashew cheesecake is gluten free and refined-sugar-free. It's easy to make and perfect for special occasions.

Prep Time3 20

Cook Time40

Total Time4

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 338kcal

Start by soaking the cashews. To soak the cashews, cover them with boiling water and allow them to soak in a covered pot or bowl for at least 1 hour, then drain and rinse them. While they’re soaking you can prepare the crust.

Preheat the oven to 350 degrees Fahrenheit.
Add the oat flour, pecans, and a pinch of salt to a food processor or high powered blender. Blend until a sand-like texture is achieved.
Add 2 tablespoons of maple syrup and the melted coconut oil to the food processor or blender and blend briefly to incorporate it.
Transfer that mixture to a 9-inch springform baking pan and press it evenly to cover the bottom of the pan and a little bit up the sides.
Bake for 10 minutes.

Add the cashews, 1/2 cup maple syrup, water, cocoa powder, lemon juice, vanilla extract, lemon zest, and 1/2 teaspoon salt to a food processor or high powered blender.
Blend until a smooth and creamy consistency is achieved.
Add the coconut flour and blend again to incorporate it.

Preheat the oven to 350 degrees Fahrenheit.
Pour the filling on top of the crust, smooth into an even layer with a spatula or the back of a spoon, then bake for 40 minutes.
Let cool completely at room temperature, then refrigerate for at least 2 hours.
Run a butter knife around the perimeter of the cheesecake to make sure it doesn’t stick to the pan before releasing the springform and serving.

Decorate the cheesecake with fresh fruit before serving, if desired.
Store this cheesecake in an airtight container in the fridge for up to three days or freeze it for up to three months.
For a crust-less version of this cheesecake, omit the crust and line the baking pan with parchment paper instead.