Baked Cheesecake | Gluten Free Vegan Desserts
For All Gluten Free Vegan Desserts Lovers :)
This Vegan Baked cheesecake could be one of the easiest vegan desserts to make, it's also one of the most impressive. Firm texture while being soft, creamy and decadent with the oat-almond crust!
It's luscious and decadent and can be customised with many flavours and toppings.
Ingredients (6-inch)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1/2 cup GF rolled oats
• 1/2 cup raw almonds
• 1 Tbsp coconut sugar (more to taste)
• 2-3 Tbsp melted coconut oil
• Pinch sea salt
FILLING
• 3/4 cup raw cashews, soaked overnight
• 3/4 cup coconut cream, scoopable
• 120g vegan cream cheese (we used Tofutti)
• 1/3 cup maple syrup (adjust to taste)
• 1/2 Tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 medium lemon juiced & zested
Instructions
1. Add oats, almonds, sea salt, and coconut sugar to a food processor and blend until a fine meal is achieved.
2. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
3. Transfer mixture to parchment-lined pan and spread evenly to distribute. Then press down firmly until it’s evenly distributed and well packed.
4. Bake for 10-15 minutes or until the edges are golden brown. Remove from oven to cool slightly.
5. Add all ingredients for the filling to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed.
6. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
7. Bake for 40-50 minutes, until the edges look very slightly dry and the centre appears only slightly jiggly.
8. Let cool completely. Once cooled, cover and place in the fridge overnight. Enjoy as it is or top with berry sauce and fresh berries :)
9. Store leftovers in an airtight container in the fridge for up to 3-4 days.
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No-Bake Raspberry Cheesecake (Vegan, Gluten-Free) #veganrecipes
#madebyme #homemade #easyrecipe #healthydessert #sugarfreesweet #healthy #vegan #veganrecipes #raspberry #cheesecake #vegancheesecake #nobake #nobakedesserts
Craving creamy, dreamy cheesecake but keeping it plant-based? Look no further than this luscious Vegan Raspberry Cheesecake! ✨ Imagine a buttery nut crust cradling a velvety smooth cashew filling, all topped with a vibrant raspberry swirl. It's pure heaven in every bite, and the best part? You only need a handful of simple ingredients and a blender to whip this beauty up.
Here's a glimpse of what you can expect in this video:
A drool-worthy close-up shot of the finished cheesecake, its creamy filling glistening with ruby red raspberry swirls.
Scenes of the easy-to-make crust, featuring wholesome nuts and dates blending into a delicious, crumbly base.
The magic of transforming soaked cashews into a luxuriously smooth cheesecake filling, with the help of a high-powered blender. ✨
The vibrant raspberry swirl coming to life, as fresh raspberries get blended into a luscious sauce and gently swirled into the creamy filling.
And of course, the ultimate satisfaction of slicing into that heavenly cheesecake and taking the first bite.
But this vegan cheesecake isn't just about taste; it's about:
Indulging your sweet tooth without the dairy or eggs.
Using simple, natural ingredients that are kind to your body and the planet.
Creating a stunning dessert that's as impressive as it is delicious.
So, ditch the store-bought cheesecakes and get ready to bake up some magic in your own kitchen! This Vegan Raspberry Cheesecake is sure to become your new favorite treat.
Ingredients:
Base:
- 1/2 cup pecans.
- 1/2 cup dates.
- 2 tablespoons cocoa powder
Raspberry swirl:
- 125g raspberries
- 1 tbsp maple syrup
- 1 cup cashew soaked overnight
- 300 g coconut cream
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- Juice of 1 lemon
- zest of 1 lemon
- 1 tablespoon vanilla extract
Steps:
Base:
1- line the cake tin with greaseproof paper and set aside.
2- Add the pecans, dates, cocoa powder to a food processor and and pulse it until it forms a dough. press the dough evenly into the bottom of the tin then set aside in the fridge.
Filling:
1- blend the cashews, coconut cream, coconut oil, maple syrup, vanilla extract, lemon juice and lemon zest together into the food processor until smooth.
2- Pour half of this mixture into the tin and spread evenly, then freeze for 2 hours.
3- Add some raspberries to the remaining mixture in the food processor.
4- place in the freezer for 2 hours again.
5- remove the tin, then add some raspberries and coconut powder on the top AND ENJOY!!
Raspberry Swirl:
In a small pan over medium heat, add the raspberries and maple syrup. allow to simmer for 3-5 minutes until the fruits break down. set aside.
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The BEST Tiramisu Cheesecake Recipe!! With Mascarpone, Coffee & Amaretto
FULL RECIPE HERE:
What can make a cheesecake even better?! A 'Tiramisu' cheesecake with tiramisu whipped cream! This cheesecake is loaded with mascarpone, Amaretto and coffee and tastes like a slice of heaven! It's the perfect dessert for a special occasion!
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The BEST Ferrero Rocher Cheesecake Recipe!! Rich, Chocolate Cheesecake with Hazelnuts!
FULL RECIPE HERE:
If you're a fan of Ferrero Rocher chocolate candy, you'll love this chocolate-y cheesecake! This luscious and rich Ferrero Rocher cheesecake is made with a whole jar of Nutella, loaded with hazelnuts and hazelnut liqueur and topped with a silky chocolate ganache. A must-try for the chocolate lover!
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Keto Cheesecake that will make you SPEECHLESS
The Best Keto Cheesecake
Find over 80 more keto recipes in my e-cookbook!
Printable recipe:
This really is the best low carb and keto cheesecake recipe. Even my non-keto family proclaimed This is the best cheesecake I have ever had!
NUTRITION
Serving: 1slice | Calories: 600kcal | Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g
Amaretti Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 695
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