Vegan baked cheesecake with caramelized almonds

There’s something undeniably special about cutting into a baked cheesecake—especially one that’s entirely plant-based, rich in flavor, and crowned with sweet, golden caramelized almonds. This vegan baked cheesecake delivers all the satisfaction of a traditional dessert, without dairy or eggs. It’s indulgent yet balanced, sweet but not cloying, and the almond topping gives it a nutty, toasty crunch that makes each slice a little celebration.

Behind the Recipe

I’ve always loved cheesecake, but after shifting to a dairy-free kitchen, I missed that velvety texture and the slow comfort of a slice eaten with a fork and silence. This version came together after testing a few plant-based combos, and once I added the caramelized almonds, it instantly became something special. Whether you’re making this for a holiday table or just a quiet treat, this cheesecake won’t disappoint.

Recipe Origin or Trivia

Cheesecake, in some form, dates back to ancient Greece—but the classic baked version most of us know evolved in the US with cream cheese as a base. This vegan version mimics the texture using dairy-free ingredients like cashews, coconut cream, and non-dairy yogurt. The caramelized almonds, inspired by European tarts, add a German-Scandinavian twist with rich, nutty sweetness.

Why You’ll Love This Cheesecake

• It’s completely vegan, but still rich, creamy, and decadent.
• The caramelized almonds add a crisp, crackly topping that’s irresistible.
• It’s baked, so you get that authentic cheesecake feel—no gelatin or no-bake shortcuts.
• Make it ahead of time for parties, birthdays, or holiday tables.
• Perfect balance of sweet and tangy with a deep, nutty base.

Chef’s Pro Tips for Perfect Results

• Soak cashews in boiling water for at least 20 minutes to ensure a creamy blend.
• Use a springform pan lined with parchment for easy removal.
• Let the cheesecake cool completely and chill overnight for the best texture.
• Toast your almonds just until golden—they’ll keep crisp without burning.
• Don’t overbake—cheesecake should still have a little jiggle in the center when pulled out.

Kitchen Tools You’ll Need

• Springform pan (8 or 9 inch)
• High-speed blender or food processor
• Mixing bowls
• Baking sheet
• Parchment paper
• Medium saucepan (for caramelizing almonds)

Ingredients in Vegan Baked Cheesecake with Caramelized Almonds

For the crust:

• 1 ½ cups almonds or almond meal
• ½ cup rolled oats
• 3 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• Pinch of salt

For the filling:

• 1 ½ cups soaked cashews
• ¾ cup coconut cream (just the thick part from a can)
• ½ cup plant-based yogurt (plain or vanilla)
• ½ cup maple syrup
• ¼ cup lemon juice
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• Pinch of salt

For the caramelized almond topping:

• ¾ cup sliced almonds
• 3 tablespoons maple syrup
• 1 tablespoon vegan butter or coconut oil
• Pinch of salt

Ingredient Substitutions

• Cashews: Macadamia nuts work in a pinch, but flavor will be slightly different.
• Coconut cream: Use soaked cashews for a coconut-free version.
• Cornstarch: Arrowroot powder or tapioca starch can sub 1:1.
• Maple syrup: Agave or brown rice syrup also work.

Ingredient Spotlight

Cashews: When soaked and blended, these create a velvety-smooth filling that mimics dairy cream cheese incredibly well.

Coconut cream: Adds richness and a slight tropical note. For best results, refrigerate the can and scoop just the thick part from the top.

Instructions for Making Vegan Baked Cheesecake with Caramelized Almonds

Here are the steps you’re going to follow:

1. Make the crust
   Preheat oven to 350°F (175°C). In a food processor, blend almonds and oats until crumbly. Add maple syrup, coconut oil, and salt. Press the mixture into the bottom of a parchment-lined springform pan. Bake for 10 minutes, then cool.
2. Prepare the filling
   In a high-speed blender, blend soaked cashews, coconut cream, yogurt, maple syrup, lemon juice, cornstarch, vanilla, and salt until smooth and creamy.
3. Assemble the cheesecake
   Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to remove air bubbles.
4. Bake the cheesecake
   Bake at 325°F (160°C) for 45–50 minutes, or until edges are firm and center is just slightly jiggly. Turn off the oven, crack the door open, and let the cake cool inside for 1 hour.
5. Chill and set
   Transfer cheesecake to the fridge and chill at least 4 hours or overnight.
6. Make the almond topping
   In a saucepan over medium heat, toast sliced almonds with maple syrup, vegan butter, and a pinch of salt until golden and sticky. Let cool slightly.
7. Finish and serve
   Once cheesecake is fully chilled, spoon the caramelized almonds over the top. Slice and serve chilled or at room temp.

Texture & Flavor Secrets

This cheesecake is creamy and dense like the traditional version, but with a subtle brightness from lemon and yogurt. The almond topping brings the perfect contrast—crunchy, caramelized, and just a touch salty. Together, they create layers of taste and texture that make every bite exciting.

Cooking Tips & Tricks

• Use parchment paper under the crust and around the edges for smooth removal.
• If you don’t have a springform pan, line a regular cake pan and lift the cheesecake out once chilled.
• Letting it rest in the oven after baking prevents cracking.
• To slice cleanly, use a knife dipped in warm water and wiped dry between cuts.

What to Avoid

• Don’t skip chilling—the texture improves drastically overnight.
• Avoid overbaking—cheesecake sets as it cools.
• Don’t use light coconut milk—it won’t provide the right richness.

Nutrition Facts (Approximate per slice, yields 10)

Calories: 320
Fat: 21g
Carbs: 27g
Sugar: 14g
Protein: 6g
Fiber: 3g

Preparation Time

Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: ~6–8 hours (with chilling)

Make-Ahead and Storage Tips

This cheesecake is ideal for making ahead. Store in the fridge, covered, for up to 4 days. You can also freeze individual slices for up to a month—just wrap tightly and thaw in the fridge overnight.

How to Serve Vegan Baked Cheesecake with Caramelized Almonds

Serve chilled or at room temperature. It’s wonderful on its own, or with fresh berries on the side. For a fancier presentation, drizzle with extra maple syrup or a touch of melted chocolate before serving.

Creative Leftover Transformations

• Cheesecake Parfait: Crumble a slice into a jar, layer with berries and plant yogurt.
• Cheesecake Milkshake: Blend a frozen slice with plant milk and banana for a dessert smoothie.
• Breakfast Toast: Spread chilled cheesecake filling on toast and top with almond topping for a decadent morning treat.

Additional Tips

• To avoid browning the top, bake on the center rack and avoid overbaking.
• Want a gluten-free crust? Use almond flour and gluten-free oats.
• For extra tang, add 1 tablespoon apple cider vinegar to the filling.

Variations to Try

• Berry Topping: Replace almonds with a fresh blueberry or raspberry compote.
• Chocolate Swirl: Mix melted dark chocolate into part of the filling and swirl it before baking.
• Coconut Crust: Use shredded coconut in the crust for a tropical touch.
• Pumpkin Spice: Add ½ cup pumpkin puree and spices for a fall twist.
• Lemon Poppyseed: Add lemon zest and poppyseeds to the filling for citrusy flair.

FAQ’s

Q1: Can I make this without cashews?
Yes—try silken tofu or a mix of coconut cream and almond flour, though texture may differ.

Q2: Can I freeze it?
Absolutely. Freeze slices individually and thaw in the fridge overnight.

Q3: Is it gluten-free?
Yes—if you use certified gluten-free oats or swap with almond flour crust.

Q4: How long will it keep?
Up to 4 days in the fridge, or 1 month in the freezer.

Q5: Can I make it nut-free?
Try sunflower seeds instead of cashews and a seed-based crust, but results will vary.

Q6: What’s the best plant yogurt to use?
Coconut or almond-based plain yogurt gives great texture and subtle tang.

Q7: Is it overly sweet?
Not at all. The balance of lemon and maple syrup keeps it light and not sugary.

Q8: What if I don’t have a springform pan?
Use a regular cake pan lined with parchment—you’ll just need to lift the cheesecake out carefully.

Conclusion

This Vegan Baked Cheesecake with Caramelized Almonds is the kind of dessert that surprises everyone. Creamy, rich, and indulgent—but made with whole, plant-based ingredients and no compromises. Whether you’re new to vegan baking or a seasoned pro, this cheesecake is a true showstopper that’s sure to become a favorite.

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