Vegan Baked Cheesecake

We're working on our repertoire of desserts and this cheesecake hits the spot.

We're not just about awesome weeknight meals and junk food – we make mean desserts too. This cheesecake is the perfect balance of coconut, vanilla and creaminess. Let us know what you think in the comments!

Vegan Baked Cheesecake

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• Author: Jess Saunders
• Prep Time: 15 mins
• Cook Time: 50 mins (plus leave to set overnight)
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x

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Ingredients

For the base:

• 300g hobnob biscuits (oat biscuits)
• 100g vegan butter

For the cheesecake mix:

• 200g vegan cream cheese
• 1 cup cashew cream
• 1 cup coconut cream
• 1 tbsp corn flour
• 2 tsp vanilla extract
• 2 tsp fresh lemon juice
• 1 tbsp coconut oil (melted)
• Pinch of salt
• 2/3 cup maple syrup

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Instructions

1. Make the cashew cream by soaking them in hot water for at least an hour and then blend.
2. Whizz the hobnobs (or oat biscuits) up in a blender until crumbed.
3. Melt the vegan butter.
4. Combine with the biscuit crumbs.
5. Prepare an 8" springboard cake tine with parchment paper.
6. Spoon the mixture into the tin and press down with a jam jar (or the bottom of a cup measurer) until compact and evenly spread.
7. Bake on gas mark 4 for 5 minutes (leave to cool out of the oven when this time is up).
8. While the base bakes put all of the cheesecake mix into the blender and whizz up until smooth.
9. Pour the mixture on top of the base – it will be quite runny at this point, so don't worry, that's right.
10. Bake on gas mark 4 for 50 minutes.
11. When you remove the cheesecake it will still be a bit wobbly in the middle – this is OK.
12. Leave to cool overnight – for around 8 hours, when you wake up it will be perfectly set!
13. Serve with your favourite fruit – we chose raspberries because the tartness complements the sweet vanilla.

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• Category: Dessert
• Method: Oven-bake
• Cuisine: Dessert

Keywords: baked vegan cheesecake, vegan baked cheesecake