Description
A delicious baked vegan cheesecake that is gluten free.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 cups cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup agave syrup
- 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.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes.
- In a blender, combine soaked cashews, coconut cream, lemon juice, vanilla extract, agave syrup, and salt.
- Blend until smooth and creamy.
- Pour the mixture over the crust in the pan.
- Bake for 45 minutes.
- Let cool and refrigerate for at least 4 hours before serving.
Notes
- Make sure cashews are soaked for at least 4 hours.
- Use fresh lemon juice for the best flavor.
- Top with fresh fruits if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: baked vegan cheesecake, gluten free cheesecake, vegan dessert