Try This Vegan & Gluten-Free Cheesecake
Jun 05, 2021
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
- 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.
- 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.
- With your fingers, press the mixture higher towards the edges (around 2 cm).
- 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
- 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.
- If you like, you can prepare the cream cheese one day in advance.
Make the filling
- To make the filling, mix all the ingredients in a blender and blend them until very smooth.
- After the crust has baked, pour the filling into the crust.
- Bake it again at 160 °C (320 °F) for 1 hour.
- Then, add your sour cream on top and continue to bake for 5 minutes at 170 °C (340 °F).
Serving your cheesecake
- When slicing your cheesecake, add a knife to warm water, then wipe off the water. This helps you to cut an even slice.
- Garnish the cheesecake with the fruits and compote of your choice.
- Enjoy.
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