Description
A rich, creamy vegan baked cheesecake topped with sweet, crunchy caramelized almonds. Perfectly tangy and indulgent, without any dairy or eggs.
Ingredients
Scale
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 (thick part only)
- ½ cup plant-based yogurt
- ½ cup maple syrup
- ¼ cup lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- Pinch of salt
For the caramelized almonds:
- ¾ cup sliced almonds
- 3 tablespoons maple syrup
- 1 tablespoon vegan butter or coconut oil
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.
- In a food processor, blend crust ingredients until crumbly. Press into pan and bake for 10 minutes. Let cool.
- Blend filling ingredients until smooth. Pour over crust, smooth top, and tap pan to release air bubbles.
- Bake at 325°F (160°C) for 45–50 minutes. Let cool in oven with door cracked, then chill at least 4 hours or overnight.
- Toast almonds in a pan with maple syrup, vegan butter, and salt until golden and sticky. Let cool.
- Spoon caramelized almonds over chilled cheesecake. Slice and serve.
Notes
- Soak cashews in boiling water for 20 minutes for best blending results.
- Use parchment for easy cheesecake removal.
- To slice cleanly, dip knife in warm water and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan baked cheesecake, almond crust cheesecake, caramelized almonds, dairy-free dessert, plant-based cheesecake