Dessert for 8
Baked Cashew Cheesecake
This creamy cashew cheesecake has an oat-almond crust, bakes until set, and chills for a firm slice.
$0.88per serving $
475 minstart to table
8servings
Ingredients
- 1 cup raw cashews
- 1 cup coconut cream
- 1 tbsp arrowroot or cornstarch
- 1 tsp pure vanilla extract
- 2/3 cup maple syrup
- 1 tbsp melted coconut oil
- 2 tsp lemon zest
- 1 1/2 tbsp lemon juice
- 3/4 cup gluten-free rolled oats
- 3/4 cup raw almonds
- 1/4 tsp sea salt
- 2 tbsp coconut sugar (optional)
- 4 1/2 tbsp coconut oil
Steps
- Soak the cashews in water for 4 hours, then drain them well.
- Heat the oven to 325 F and line a 9-inch springform pan.
- Blend the oats, almonds, sea salt, coconut sugar if using, and 4 tablespoons coconut oil, then press the mixture into the pan.
- Bake the crust for 10 minutes.
- Blend the cashews, coconut cream, vegan cream cheese, arrowroot, vanilla, maple syrup, 1 tablespoon coconut oil, lemon zest, and lemon juice until smooth.
- Pour the filling over the crust and bake for 40 minutes, until the center is set.
- Cool for 30 minutes, then chill the cheesecake for 2 hours and 20 minutes.
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