How do I bake a gluten-free vegan cheesecake?

Discover the best of both worlds with our 'gluten-free vegan cheesecake' recipe. No gluten, no worries, just heavenly goodness!

You'll need

Items needed to answer the question, How do I bake a gluten-free vegan cheesecake. Items include: gluten-free graham cracker crumbs vegan butter maple syrup soaked cashews coconut cream lemon juice coconut oil vanilla extract

gluten-free graham cracker crumbs 1 1/2 cups
vegan butter 1/4 cup
maple syrup 2 tablespoons
soaked cashews 2 cups
coconut cream 1/2 cup
lemon juice 1/3 cup
coconut oil 1/4 cup
vanilla extract 1 teaspoon

Take note
Be careful not to overmix the batter, as it may result in a dense texture. Also, ensure that all ingredients are gluten-free and vegan to maintain the integrity of the recipe.

1

Prepare the Crust

In a food processor, blend 1 and a half cups of gluten-free graham cracker crumbs, 1/4 cup of melted vegan butter, and 2 tablespoons of maple syrup until well combined. Press the mixture into the bottom of a greased 9-inch springform pan.

2

Make the Filling

In a mixing bowl, combine 2 cups of soaked cashews, 1/2 cup of coconut cream, 1/3 cup of lemon juice, 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Blend until smooth and creamy.

3

Bake and Chill

Pour the filling over the crust and smooth the top using a spatula. Bake the cheesecake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Once done, let it cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.

4

Serve and Enjoy

Remove the sides of the springform pan and transfer your gluten-free vegan cheesecake to a serving plate. Garnish with fresh berries or a drizzle of chocolate sauce. Slice, serve, and savor the creamy goodness!