Vegan Classic Baked Cheesecake
This creamy, rich, tangy and sweet cheesecake is everything you crave, without the dairy!
Servings: 1 cheesecake
Ingredients
Crust:
- 2 sleeves of graham crackers, processed into crumbs
- ¼ cup melted vegan butter
Filling:
- ¼ cup fresh lemon juice + pinch zest
- 16oz vegan cream cheese, plain (2 containers)
- 12oz vegan sour cream (1 container)
- 1 teaspoon pink salt
- ½ cup + 1 tablespoon agave or maple syrup
- ¼ cup cashews (no soaking required if you have a high speed blender)
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract or 1 vanilla bean, seeds scraped
Strawberry Topping:
- 1 ½ cups fresh strawberries, sliced
- 1 tablespoon coconut sugar
- Additional vegan butter for greasing baking dish
Instructions
- Heat oven to 325 degrees. Grease an 8 or 9 inch round baking dish with vegan butter.
- In a large bowl, combine the graham mixture and the melted vegan butter. Pour into the baking dish and press out and shake to evenly distribute on bottom and along sides.
- Bake crust at 325 degrees for 7-8 minutes. Remove pan from oven and set aside.
- Add all the filling ingredients to a blender and blend until silky smooth.
- Pour filling into the crust baking dish.
- Bake for 50-55 minutes at 325. The top will become golden brown.
- Fully cool in the fridge before serving.
- To make the strawberry topping: Add the berries and sugar to a small sauce pot. Turn heat to high and bring to a simmer. Cover and reduce heat to low. Allow to cool for one minute -- just to soften the berries. Turn off heat, pour mixture into bowl. This topping can be used warm over top the chilled cheesecake, or chilled, as it gels up a bit. Enjoy!
- Store leftover cheesecake, covered, in the fridge for up to 6 days. Freeze any leftovers for up to a few months.