Ah, cheesecake. There really is nothing quite like it, is there? If you’re a cheesecake lover, you might be searching for a recipe that doesn’t contain gluten, eggs, or dairy. You’ve come to the right place!
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Our cheesecake is packed full of creamy goodness because it contains coconut cream, cashews, and tofu cream cheese. Whirled together in a blender with some maple syrup and vanilla, this mixture is to die for! But please stick around to eat it, because it’s so good!
We topped our cheesecake with strawberries and raspberries, but you can use blackberries, blueberries, or any fruit combo you desire. Or just enjoy it plain! And did we mention the CRUST? It’s made from almonds and oatmeal, with coconut oil as a binder. We guarantee that you won’t be able to put this cheesecake down.
Vegan, Gluten-Free Berry Cheesecake
FILLING INGREDIENTS
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1 cup raw (not toasted!) cashews, soaked
1 cup coconut cream
8 ounces vegan cream cheese
1 tablespoon cornstarch
1 teaspoon vanilla extract
2/3 cups maple syrup
1 tablespoon melted coconut oil
2 teaspoons lemon zest
1 tablespoon lemon juice
berries for topping (optional)
CRUST INGREDIENTS
3/4 cups old-fashioned oats
3/4 cup raw almonds
1/4 teaspoon sea salt
2 tablespoons turbinado sugar
4 tablespoons melted coconut oil
INSTRUCTIONS
Pour the cashews into a medium-sized mixing bowl. Douse them with an ample amount of boiling water and let them sit in the water for about an hour.
Whirl the oats, almonds, sea salt, and turbinado sugar together in a high-speed blender until the ingredients become powdery.
Add the melted coconut oil and continue blending. Your mixture should achieve a smooth but firm texture. If it’s too runny, add more almonds and/or oatmeal. If too stiff, add more coconut oil.
Spray a round cake pan with coconut spray, or slather it with coconut oil, vegan butter, or margarine. You can either use a conventional or a spring pan. Press the crust batter into the pan and tamp it down at the bottom, pressing the batter firmly against the sides. Pop the pan into your oven and bake for 20 minutes at 350 degrees. The crust should be slightly browned around the edges.
Turn the oven down to 325 degrees. Clean the interior of your blender and then add the filling ingredients, including the cashews. They should all combine beautifully and form a lovely, creamy texture.
Pour the cheesecake batter into the crust and put it back into your oven. Bake for 50-60 minutes, until the center is slightly jiggly but the edges look firm. Remove the cheesecake from your oven and place it on your counter to cool for a few minutes.
If you’ve opted for berries (highly recommended), arrange them along the surface of the cheesecake in an attractive pattern. Feel free to get creative. Cover the cheesecake and place it in your refrigerator for at least three hours. Be patient! You don’t want to eat warm cheesecake, do you?
Serve as is, or with a couple of spritzes of vegan whipping cream. This cheesecake offers about eight servings and keeps well in your refrigerator for 2-3 days. We advise against freezing it.
Even your dairy-loving friends and family will be wowed by this cheesecake! You won’t miss the gluten or the animal products one bit. Enjoy!
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Paragraph 4 of the instructions is missing a step to explain how to put the crust ingredients into the pan. All on the bottom? Or up on the sides, too? Packed tightly?
Would you recommend a spring form rather than a traditional cake pan?
Hi: Thanks for pointing this out. Yes, the crust can be sticky, so a spring pan would work great! I have also added additional info to the article about how to effectively put the crust inside the pan. Refresh the recipe and look at it again.