Easy Baked Vegan Cheesecake
Healthy dairy free vegan cheesecake that's simple and easy to prepare! This mixed berry baked cheesecake is nut free and gluten free and is super delicious!
Ingredients
Crust
- ¾ cup Gluten Free Oat Flour
- ¼ cup desiccated coconut
- ¼ cup plus 2 tbsp sugar or truvia (stevia + erythritol mix)
- ¼ tsp plus 1/8 tsp salt
- ¼ cup Sunflower Butter (you can replace with almond butter or peanut butter - for a fat free version you can replace with 1/8 cup of non-dairy milk)
- 1 1/2 tbsp water
Filling
- 1 tbsp arrowroot or cornstarch
- ½ cup fresh Mixed Berries
- ½ cup powdered sugar or truvia
- 2 cups Silken Tofu
- 1 tsp vanilla bean paste
Instructions
- Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand if texture is too crumbly add in a bit more water or milk.
- Press evenly into a well-greased cake pan. (I used a piece of wax paper on the bottom so I don't need to use oil) Cook 10 minutes.
- Blend all of the filling ingredients in a food processor or blender.
- After crust cooks, pour filling evenly on top and cook another 30 - 45 minutes or until center of filling looks firm.
- Let cool 10 minutes, then fridge uncovered for at least 2 hours before cutting with a sharp knife. You can place the knife around the edge of the cheesecake after cooled to remove from the pan. Optional: Mix your favorite berry jam with a bit of water to make a sauce and drizzle over cheesecake. Sprinkle with some more desiccated coconut if desired.
- Makes 8-12 slices. These are best stored in the fridge.