Vegan Baked Cheesecake Recipes

The Easiest Vegan Cheesecake – No Tofu, No Cashews!

WEBFeb 23, 2023 · Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil …

Rating: 4.8/5(10)
1. Preheat the oven to 400F and line a 8 or 9″ springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.
2. Drain the dates and set aside. In a food processor, pulse the oats until they’re a rustic flour (you can still have some oat pieces partially whole). Add in the vegan butter and dates, and blend again until it becomes a sticky dough. Press the dough onto the bottom of the springform pan. Place the pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10-12 minutes, or until the crust turns lightly golden. Remove from the oven and set aside while you prepare the filling. Reduce the oven temperature to 350F.
3. In a large food processor or stand mixer (or large bowl with hand mixer), cream together the cream cheese and sour cream until smooth. Add in the maple syrup, coconut milk, vanilla, and arrowroot. Pulse again until smooth. Pour the cheesecake filling into the springform pan, and smooth the top.
4. wrap the bottom of the springform pan with tin foil to prevent the water from seeping into the cheesecake. Please make sure that your tin foil is wider than the diameter of the spring form pan. If it is not, you can use multiple pieces of foil to wrap the bottom of the pan. See notes section. Boil the 3-4 cups water. Place the springform pan into a deep set pan, and pour the boiling water into the pan, surrounding the cheesecake.

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Keto Cheesecake (DairyFree) The Roasted Root

WEBAug 25, 2023 · Instructions. Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely …

Rating: 4.6/5(24)
1. Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely covered. Soak overnight (at least 8 hours).
2. Add the ingredients for the cheesecake crust to a food processor and process until completely combined and the nuts are chopped into tiny pieces. You may need to add 1 to 3 additional tablespoons of coconut oil depending on the consistency of the crust - you want it to press together easily like a dough but not be overly oily.
3. Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to it. Use your hands to press the crust mixture into the bottom of the pan, creating an even layer.
4. Drain and rinse the cashews then transfer them to a high-powered blender (they can be moist - they don’t need to be completely dry). Add the rest of the ingredients for the filling to the blender and blend until completely smooth.

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