A silky smooth vegan baked cheesecake with a creamy cashew filling, an oat crust and a crunchy topping of caramelized almonds. Completely dairy-free and gluten-free! Serve with a bright cranberry sauce or a swirl of salted caramel for a dessert that feels indulgent and effortless.
Why try this vegan baked cheesecake
This vegan cheesecake delivers all the creaminess and richness of a traditional cheesecake without dairy. The filling blends soaked cashews with soy yogurt for a smooth, velvety texture, while the oat-almond crust gives it a buttery flavor.
The caramelized almonds add crunch and depth, making each bite a perfect contrast of textures. It is easy to prepare, uses simple ingredients and feels special enough for holidays, dinner parties or a cozy weekend treat.
Pro tip
For the creamiest texture, blend the soaked cashews until completely smooth before adding the remaining filling ingredients. If your blender struggles, add 1–2 tablespoons of soy yogurt to help it turn silky.
Serving ideas
- Serve this vegan baked cheesecake with a generous spoonful of homemade or store-bought cranberry sauce for a bright, tangy contrast. It also pairs beautifully with salted caramel, warm berry compote or a drizzle of maple syrup.
- For extra crunch, add fresh pomegranate seeds.
- A dollop of coconut whipped cream makes it even more festive and indulgent.
Storing
Store the cheesecake in an airtight container in the fridge for up to 4 days.
It also freezes beautifully: slice, wrap each piece tightly and freeze for up to 2 months. Thaw in the fridge before serving.
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Baked Vegan Cheesecake
Ingredients
Crust
- ¾ cup rolled oats
- 1 cup ground almonds - or almond meal
- ⅛ tsp salt
- 2 tbsp sugar
- ⅓ cup coconut oil - melted
Filling
- 1 cup soy yogurt
- ¾ cup cashews - soaked for 30 minutes
- ½ cup sugar
- ½ lemon - zest + juiced
- 1 tbsp potato starch
- 1 tsp vanilla extract
Caramelized almonds
- 1 cup chopped almonds
- ⅛ tsp salt
- 2 tbsp maple syrup
Cranberry sauce
- 2 ½ cups cranberries - fresh or frozen
- ⅓ cup sugar
- ½ cup red port wine
- 1 tsp cinnamon
- 1 tbsp lemon juice
- zest from ½ lemon
Instructions
- Add cashews to a bowl, pour in water, soak for about 30 minutes. Drain.
- Preheat the oven to 340°F (170°C).
- Add the oats, ground almonds, salt and sugar to a food processor. Pulse until finely mixed. Add the melted coconut oil and blend until the mixture starts to clump together.
- Press the crust firmly into an 7-inch (18 cm) round cake pan, letting it come slightly up the sides. Refrigerate while preparing the filling.
- Add the soaked, drained cashews to a food processor and blend until smooth. Add soy yogurt and sugar, then blend again. Add the potato starch, vanilla extract, lemon juice and lemon zest. Mix until fully combined.
- Pour the filling over the chilled crust. Bake for 45 minutes, or until the top is set and lightly golden. Remove from the oven and let cool completely.
- Increase the oven temperature to 355°F (180°C). Combine the chopped almonds with agave syrup and a pinch of salt. Spread onto a baking sheet lined with parchment paper and bake for 5–10 minutes, until caramelized. Let cool.
- For the cranberry sauce, add cranberries, sugar, port, cinnamon, lemon juice and lemon zest to a saucepan. Bring to a boil, reduce the heat and simmer for 15 minutes. Let cool completely.
- Once the cheesecake is cool, carefully remove it from the pan. Sprinkle with the caramelized almonds and serve with the cranberry sauce. Enjoy.
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