Even though I earn a living through making raw vegan cheesecakes… I must admit, I prefer baked cheesecakes. Before I became vegan, I always had a preference for baked cheesecakes more than the cheesecakes that you freeze then defrost. I love how baked cheesecakes were so creamy, smooth, rich and were reminiscent of baked custard.Ok, I’m not sure if I could say that a baked non-vegan cheesecake to a freezable non-vegan cheesecake is the same as a baked vegan cheesecake to a raw vegan cheesecake. However, I do know that baked vegan cheesecakes, well especially this one, has a melt-in-your-mouth creaminess that raw cheesecakes don’t have.
I used Almond Breeze’s Unsweetened Almond Milk to make this recipe which lightened up the heavy cashew filling and made the cheesecake even more moreish! You don’t need any additional sweetener for the cheesecake, so I opted for the unsweetened almond milk variety. Plus, I prefer sweetening things naturally, through fruits or minimal syrups!
This recipe is super simple and the main ingredients of the cheesecake filling are only cashews, firm silken tofu and almond milk. It could not get any more simple than that! The rest of the filling are ingredients to enhance its flavour, such as vanilla and maple syrup.My partner is half-Eastern European so grew up with a lot of rich pastries, custards, puddings and the like… so opening his eyes to plant-based food is more than difficult. When he finished his first slice of the cheesecake, he’s like ‘Hmm it’s got the creaminess of a a European dessert. Good!’ That’s a big win for me!
You’ve got to try it! It’s SOOOO good!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Almond Breeze. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
January 2019 – I’ve updated the recipe to include metric measurements, to make the cheesecake more creamy and to minimise the taste of cashews!
Baked vegan cheesecake
- 1 cup (160g) almonds
- ½ cup (220g) activated buckwheat, or extra almonds
- ½ cup (100g) dates, soaked in water for at least 2 hours
- 3 tbsp light-tasting vegetable oil, such as sunflower or rapeseed
- 1 cup (130g) raw cashews, soaked in water overnight
- 3/4 cup (190g) firm silken tofu, also known as 'traditional' tofu
- ¼ cup (65mL) Unsweetened Almond Breeze milk
- 2-4 tablespoons maple syrup, to taste
- 1/2 lemon, zest and juice
- 1 tsp vanilla extract, or seeds of half a vanilla pod
- Pinch any good-quality salt
- ¼ cup (40g) blueberries, optional
- Fresh fruit
- Preheat oven to 160C and line a tart tin with baking paper or brush with oil (I used an 18cm tart tin).
- For the base, add almonds and buckwheat (or extra almonds) to a food processor and process until it forms coarse crumbs. Drain dates and add to the food processor with oil. Process until until combined. Press mixture against the bottom and sides of the tart tin.
- For the filling, drain the cashews and add with rest of ingredients (except blueberries) to a blender. Blend until as creamy and smooth as possible. Pour into tart case and scatter blueberries on top.
- Bake cheesecake in oven for about 30 minutes or until the middle is not wobbly. Turn off the oven and leave door ajar for 10-20 minutes.
- When the middle of the cheesecake is dry to the touch, remove from the oven. Decorate with fresh fruit or as desired.
- Serve immediately or keep in the fridge in an airtight container for up to 5 days.