Vegan Baked Cheesecake

Vegan baked cheesecake is a labour of love but is so worth it! Perfectly creamy, a little tart but all delicious.

Course Dessert

Cuisine Dessert

Diet Vegan

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 587kcal

Make the cashew cream by soaking them in hot water for at least an hour and then blend.
1 cup cashew cream
Whizz the hobnobs (or oat biscuits) up in a blender until crumbed.
300 g hobnob biscuits
Melt the vegan butter.
100 g vegan butter
Combine with the biscuit crumbs.
Prepare an 8" springboard cake tine with parchment paper.
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.
Bake on gas mark 4 for 5 minutes (leave to cool out of the oven when this time is up).
While the base bakes put all of the cheesecake mix into the blender and whizz up until smooth.
200 g vegan cream cheese, 1 cup cashew cream, 1 cup coconut cream, 1 tablespoon cornflour, 2 teaspoon vanilla extract, 2 teaspoon lemon juice, 1 pinch salt, ⅔ cup maple syrup, 1 tablespoon coconut oil
Pour the mixture on top of the base – it will be quite runny at this point, so don't worry, that's right.
Bake on gas mark 4 for 50 minutes.
When you remove the cheesecake it will still be a bit wobbly in the middle – this is OK.
Leave to cool overnight – for around 8 hours, when you wake up it will be perfectly set!
Serve with your favourite fruit – we chose raspberries because the tartness complements the sweet vanilla.