Baked Vegan Cheesecake (Oil-free)

One slice of cheesecake with vibrant red sauce and raspberries on top is served on a light pink plate. The whole cake is in the background.

Baked Vegan Cheesecake (Oil-free)

This vegan cheesecake does not compromise on flavor or texture. It has a creamy, delicious filling that is topped with a vibrant raspberry sauce. The texture is what I remember cheesecake should be like - soft, moist, creamy, fluffy, light but filling. It is the perfect vegan New York-style cheesecake.

Course Dessert

Cuisine American, Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian

Keyword baked cheesecake, raspberry topping for cheesecake, vegan cheesecake

Prep Time 15

Cook Time 40

Total Time 55

Servings slices (9-inch cake)

Calories 343kcal

Author Emese Maczko

Equipment

Ingredients

Cheesecake Filling

14 oz Full-fat coconut cream (canned)
2 cup Cashew nuts
¼ cup Maple syrup
2 Tbsp Lemon juice (freshly squeezed)
1 tsp Vanilla extract

Almond flour crust

1 cup Oat flour
¾ cup Almond flour or almond meal
3 Tbsp Maple syrup
1 Flax egg (1 Tbsp ground flax - 3 Tbsp water)
1 tsp Vanilla extract

Raspberry topping

2 cup Raspberry frozen or fresh
¼ cup Water
¼ cup Maple syrup

US Customary - Metric

Instructions

Soak cashews in hot water for 5 minutes. This is the time you need to make the crust. So if your crust is ready, your cashews are ready too. You can absolutely do overnight soaking if you plan to make the cheesecake the next day.

Making almond flour crust

Mix ground flax and water in a small bowl (not flax seeds or flakes, but ground flax).
Mix all ingredients in a large bowl (oat flour, almond flour, flax egg, vanilla extract, maple syrup). You can use a spatula or your hands.
Roll it out on a silicone mat. Place a cling foil/saran wrap on the top to make it easier. Place your cake pan and cut the crust around it.
Take a 9-inch cake pan with a removable bottom and place or cut out parchment paper to cover the bottom. Place the cut-out crust on the top.

Making cheesecake filling

Take your high-power blender and add canned coconut milk, soaked cashews, lemon juice, maple syrup, and vanilla extract. Blend until creamy. (If you don't have a high-power blender, the creaminess will be impacted sadly.)

Baking the cheesecake

Pour the cheesecake filling on the crust.
Level it with a spatula and shake it several times to get the air bubbles out.
Bake it in a preheated oven at 350 Fahrenheit (180 degrees Celsius) for 35-40 minutes. I used a 9-inch (23 cm) round cake form, and the cheesecake filling was about 2 inches thick. If you plan to use another size, adjust the baking time accordingly. The top should rise a bit. It may also crack a bit. It feels and looks soft and a bit jiggly but not hollow when it is ready. The cheesecake will firm up during cooling.

Raspberry sauce

Add water, fresh or frozen raspberries, and maple syrup to a saucepan.
Cook it over medium heat until the water is bubbly and the raspberries start to fall apart.
Take a hand mixer and puree it until you have a sauce consistency.

Video

Notes

Cut when chilled - If you try to cut it while it is still hot, you may not be able to make nice and clean slices. First, place a knife between the side of the cake and the form and run it around. Then open up the cake form. Transfer gently to a cake stand and chill before slicing.
Add toppings when served- If you add whipped cream or any topping while the cheesecake is still warm, they will melt and run down the sides. The same happens if the cheesecake rests in the fridge too long. The toppings will lose their shape and position.
Baking time - The top should rise a bit, especially around the sides. It may seem a little jiggly in the middle, but it will firm up while it cools down. If the middle is hollow, it might mean that either you have to bake it a little longer or the filling was not leveled up properly to begin with.

Nutrition