Oh my goodness, let me tell you about the joy of vegan desserts! There’s something magical about creating a treat that’s not just delicious but also kind to the planet. And this baked vegan cheesecake gluten free is the perfect example! I remember the first time I made it for a gathering with friends. They were all skeptical at first—vegan cheesecake? Really? But once they took that first bite, the expressions on their faces were priceless! Creamy, rich, and oh-so-satisfying, it completely won them over. Trust me, this cheesecake is a game changer and will have everyone asking for the recipe!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 1/2 cups cashews, soaked for at least 4 hours
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Prepare Baked Vegan Cheesecake Gluten Free
Alright, let’s dive into making this delightful baked vegan cheesecake gluten free! It’s as easy as 1-2-3, and I promise you’ll be amazed at how simple it is to whip up such a luxurious dessert. Ready? Let’s get started!
Preparing the Crust
First things first, we’ve got to make that crust! In a mixing bowl, combine the almond flour, melted coconut oil, and maple syrup. It’s really important to mix it well until everything sticks together nicely. You want a crumbly yet cohesive mixture. Next, take a springform pan and press this mixture firmly into the bottom. Just use your hands or the back of a measuring cup to create an even layer. This crust is going to be the perfect base for your cheesecake, so make sure it’s packed in there! Now, pop it in the oven for about 10 minutes until it’s slightly golden. After that, let it cool while you work on the filling.
Making the Filling
Now, let’s talk about that creamy filling! Grab your blender and toss in those soaked cashews—soaking them is key to achieving that smooth, velvety texture, so don’t skip this step! Add in the coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend everything together until it’s super creamy and there are no lumps left. You’ll want to taste it at this point; it should be sweet and tangy! Once it’s all smooth, pour this luscious mixture right over your cooled crust. It’s starting to look like cheesecake now, isn’t it?
Baking the Cheesecake
Time to bake! Carefully place your cheesecake in the oven and bake for about 45 minutes. You’re looking for the edges to be set while the center remains a bit wobbly—that’s perfect! Once it’s done, turn off the oven and let the cheesecake cool in there for a little while. This helps prevent cracking. After that, let it cool at room temperature, and then transfer it to the fridge for at least 4 hours. This chilling time is crucial for the flavors to meld and for that perfect sliceable texture. Trust me, the wait will be absolutely worth it!
Nutritional Information
Here’s a little insight into what you’re indulging in with this baked vegan cheesecake gluten free! Each slice is approximately 220 calories, which is pretty reasonable for a dessert, don’t you think? Here’s a quick breakdown of the typical nutritional values per serving:
- Calories: 220
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keep in mind, these values are estimates and can vary based on specific ingredients or serving sizes. But hey, knowing you’re treating yourself to something so delicious yet guilt-free is the best part!
Tips for Success
Now, let me share some of my favorite tips to make sure your baked vegan cheesecake gluten free turns out absolutely perfect! First up, soaking the cashews is non-negotiable. Make sure to give them at least 4 hours (or even overnight) in water. This step is crucial for that creamy texture you’re after! Also, don’t rush the cooling process. After baking, letting the cheesecake cool in the oven helps prevent those dreaded cracks. Patience is key here! Once it’s at room temperature, pop it in the fridge for at least 4 hours—or better yet, overnight. Trust me, the longer it chills, the better it tastes! And if you want to elevate your cheesecake game, try adding some fresh fruit or a drizzle of chocolate sauce on top right before serving. Yum! These little details can make all the difference in your dessert experience.
Variations
If you’re feeling adventurous, there are so many fun ways to customize your baked vegan cheesecake gluten free! One of my favorites is to swirl in some fruit puree—think raspberry or mango—for a burst of flavor and color. You could also fold in some dark chocolate chips for a rich, decadent touch. If you want a zesty twist, try adding a bit of lime juice along with the lemon juice. Feeling nutty? Top your cheesecake with toasted coconut flakes or chopped nuts for a delightful crunch. These little variations can turn an already amazing dessert into something truly special!
Serving Suggestions
When it comes to serving your baked vegan cheesecake gluten free, the possibilities are endless! I love pairing it with a fresh berry compote—just simmer some mixed berries with a touch of maple syrup until they’re saucy and warm. It adds a lovely tartness that contrasts beautifully with the creamy cheesecake. You could also serve it with a dollop of coconut whipped cream for that extra indulgence. If you want to keep it simple, a sprinkle of crushed nuts or a drizzle of dark chocolate can elevate the presentation and add that delightful crunch. Trust me, your guests will be swooning!
FAQ Section
Got questions about this baked vegan cheesecake gluten free? I’ve got you covered! One common question is, “Can I use a different nut for the crust?” Absolutely! If you’re not a fan of almond flour, feel free to swap it out for hazelnut or even oat flour for a different flavor profile. Just make sure they’re gluten-free if that’s a concern!
Another popular question is, “How do I store leftovers?” Simply cover the cheesecake tightly with plastic wrap or transfer it to an airtight container and keep it in the fridge for up to 5 days. It’s just as delicious the next day! And if you’re wondering about freezing it, you can definitely do that too. Just slice it up, wrap each piece individually, and freeze for up to 2 months. Thaw in the fridge overnight before enjoying again!
Lastly, “What can I use instead of coconut cream?” If you’re not a coconut fan, silken tofu blended until smooth is a great alternative that keeps the creaminess intact! For more information on vegan alternatives, check out this Healthline article.
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Baked Vegan Cheesecake Gluten Free: 5 Reasons to Love It
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
Description
A delicious baked vegan cheesecake that is also gluten-free.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 1/2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, and maple syrup until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt.
- Blend until smooth and creamy.
- Pour the cheesecake filling over the cooled crust.
- Bake for 45 minutes until the edges are set.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Make sure to soak the cashews for at least 4 hours.
- You can add fruit toppings for extra flavor.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: baked vegan cheesecake gluten free