cashew cheesecake

Grapefruit vegan cheesecake that is creamy, rich, and SO easy to put together! Made with cashews, yogurt, and baked to vegan cheesecake perfection.

Grapefruit Vegan Cheesecake with Shortbread Crust 

flour

coconut oil

sugar

salt

cashews

vanilla or plain non-dairy yogurt

vanilla extract

grapefruit, peeled

cornstarch

stevia or sugar equivalent

Grapefruit Citrus Zevia

Preheat oven to 325ºF. Line the bottom of a 10- or 12-inch round springform pan with parchment paper, then grease lightly. Set aside.

To make the crust: In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together. Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. You don’t want to over bake the crust, or it will become too hard after you add the filling. Set aside.

To make the filling: Combine all of the filling ingredients in a high powered blender. Blend until smooth and creamy. Pour the filling into the prepared pan with crust.

Bake for 1 hour, or until the filling does not jiggle with shaken. Chill for at least an hour before serving.

This vegan Baked Cashew Cheesecake is deliciously decadent. Both the creamy cashew filling and almond oat crust are easy to make in a blender before being baked to perfection. Gluten free and no tofu or vegan cream cheese needed!

Baked Cashew Cheesecake

almonds

oats

maple syrup

coconut oil, melted

raw cashews

coconut cream (OR dairy free yogurt)

lemon, juiced (3 tablespoons)

Soak your cashews - Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 20-30 minutes.

Prepare pan and oven - Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

Meanwhile, make the crust - Add the almonds, oats and salt to a high powered blender (or food processor) and pulse/blend until it looks like crumbs. Stop the blender and add the maple syrup and melted coconut oil. Pulse a few more times until a dough forms. It should be moist enough that it doesn&#39;t feel dry and crumbly between your fingers. If needed, add a little more maple syrup or coconut oil until it comes together. Transfer to the prepared pan and press evenly into the base and up the sides a bit. Bake for 15 minutes until lightly golden. Remove from oven and set aside.

Make the cheesecake filling - Drain the cashews and discard the soaking water. Add to a high powered blender, along with the coconut cream or dairy free yogurt, maple syrup, lemon juice and vanilla extract. Blend until smooth.

Bake the cheesecake - Pour the cheesecake batter into the pan with the crust and bake for 50 minutes until the top of the cake starts to get golden brown. It will still be jiggly somewhat, but will firm up as it cools.

Chill before serving - Let the cheesecake cool for about 30 minutes at room temperature, then transfer to the refrigerator for at least 6 hours, preferably overnight.

Serve - Once the cheesecake has chilled and is firm, slice, serve and enjoy! Consider topping with vegan salted caramel, the strawberry sauce from this strawberry cheesecake recipe, chocolate ganache or simply fresh fruit and vegan whipped cream.

Loved the recipe. Super simple and tasty. I'm thinking of doubling the recipe for a larger cake. Are there any adjustments I should make?

This was soo good and bonus: kid and non-vegans approved! It was great being able to prep this the day before for simpler day of dinner prep. I made it with the coconut cream, but would be interested to see how it compares with a yogurt based recipe.

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Top 2 cashew cheesecake recipes from across the web

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The most viewed cashew cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine