This gluten-free vegan oven baked cheesecake is a lovely not-too-sweet dessert served with pretty berries of the season. The silky smooth filling is made from soaked and blended cashews and coconut yogurt. The crust is a lovely combination of gluten-free oats and almond flour.  



3 dl (180 g) Foodin cashews 
2,5 dl (250 g) natural coconut yogurt 
4 tbsp Foodin agave syrup 
3 tbsp Foodin lemon juice 
¼ tsp Foodin vanilla 
a pinch of Foodin fine Himalayan crystal salt 


2 dl (90 g) Foodin almond flour 
1 dl (50 g) gluten-free oat flour
1 dl (40 g) gluten-free rolled oats 
¼ tsp Foodin fine Himalayan crystal salt 
0,5 dl melted Foodin coconut oil 
0,5 dl Foodin agave syrup
For decoration: berries of the season 


Soak the cashews in water for 2-4 hours. A quicker method is to soak them in just boiled water for 15-30 min.  

Prepare the crust while the cashews are soaking. Preheat the oven to 180 C. Line a 20 cm diameter springform pan with parchment paper. 

In a bowl, mix the flours, rolled oats and salt. Add the melted coconut oil and syrup. Mix until the dough is smooth and press it on the bottom and edges of the pan. 

Blend the soaked and rinsed cashews with coconut yogurt, syrup, lemon juice, vanilla and salt. Blend until the mixture is silky smooth. Taste and add more sweetener or lemon juice if needed. 

Pour the creamy mixture on top of the crust and bake for 15-18 minutes or until the edges are golden brown. If you bake the cheesecake 15 minutes, the filling will still be soft and creamy. The longer you bake the cake, the more solid the filling will become. Just be careful not to burn the crust. 

Let the cake cool in the pan before removing it. After that let the cake cool in the refrigerator so that it becomes easier to cut. Decorate the cake with berries of the season before serving. 

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