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Try This Vegan & Gluten-Free Cheesecake

gluten-free vegan recipe Jun 05, 2021
Vegan & Gluten-Free Cheesecake Recipe

 

Are you looking for vegan and gluten-free dessert recipes? Then you've come to the right place.

Today, you will discover a delicious and smooth cheesecake that's both vegan and gluten-free.

If you want to learn more about vegan and gluten-free desserts, you can sign up for our course: "Vegan & Gluten-Free French Pastries".

Recipe Author

This recipe is from plant-based pastry chef Victor Mazoyer.

Instagram @victormazoyer

Watch the full recipe on YouTube

Ingredients

 

For the filling

 

180 g (6.34 oz) raw cashews

360 g (12.7 oz) coconut cream

340.5 g (12.01 oz) vegan cream cheese

10.5 g (0.37 oz) arrowroot or cornstarch

7 g (0.24 oz)  pure vanilla extract, or 1 pod 

240 g (8.47 oz) maple syrup

22.5 g (0.79 oz) melted coconut oil

Zest of 1 lemon 

22.5 - 45 g (0.79 - 1.58 oz) lemon juice (plus more to taste)

Sea salt flakes to taste

 

For the crust

 

100.5 g (3.55 oz) gluten-free rolled oats 

126 g (4.44 oz) raw almonds

Sea salt flakes to taste

36 g (1.27 oz) coconut sugar

90 g (3.17 oz) melted coconut oil

 

For the cream cheese

 

200 g (7.05 oz) soaked cashews 

30 - 40 g (1.06 - 1.41 oz) non dairy yogurt/curd

30 g (1.06 oz) lemon juice 

120 g (4.23 oz) silken tofu 

Sea salt flakes to taste

 

Topping Idea 1

Red fruit compote 

Fresh berries

Cherry compote

 

Topping Idea 2

Diced mango

Passion fruit seeds

Mango lime compote

 

Instructions

Making the crust

  1. Start by making the crust. Blend all the ingredients for the crust together until the whole mixture is smooth. Depending on your blender, this might take up to 2 or 3 minutes.
  2. Cover the bottom of a round baking tin with baking parchment paper. Pour the mixture inside, then using a spatula, spread the mixture evenly throughout the whole baking tin. 
  3. With your fingers, press the mixture higher towards the edges (around 2 cm). 
  4. Bake the crust in the oven first at 160 °C (320 °F) for 15 minutes, then at 190 °C (375 °F) for 5 minutes.

Make the sour cream

  1. In the meantime, prepare the cream cheese. Add the soaked cashews, vegan yogurt/curd, lemon juice, silken tofu, and salt to a blender. Blend until smooth. 
  2. If you like, you can prepare the cream cheese one day in advance. 

Make the filling

  1. To make the filling, mix all the ingredients in a blender and blend them until very smooth. 
  2. After the crust has baked, pour the filling into the crust. 
  3. Bake it again at 160 °C (320 °F) for 1 hour. 
  4. Then, add your sour cream on top and continue to bake for 5 minutes at 170 °C (340 °F). 

Serving your cheesecake

  1. When slicing your cheesecake, add a knife to warm water, then wipe off the water. This helps you to cut an even slice. 
  2. Garnish the cheesecake with the fruits and compote of your choice. 
  3. Enjoy.

 

 

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