Description
A delicious baked vegan cheesecake that is also gluten-free.
Ingredients
Scale
- 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