I BAKED a cheesecake for a change... Like a regular ol' cheesecake. Almost conventional, I know... except somehow the dairy, eggs, sugar, and gluten got left out... oh and so did the grains and oil... and pumpkin. Oh and no soy. Ok, I can keep telling you what's NOT in this cake, but let's talk about what's in it instead :D Because I'm sure you're going to want this easy baked cheesecake cooling off on your own kitchen counter very soon...
But first, I have to share why I turned my raw cheesecake world upside down and decided to bake one for a change. The truth is...I have a problem. I'm a raw cheesecake fiend! Anything and everything that enters my kitchen ends up being "cheesecaked". Daily. Raw. No-bake. Cant. Stop. Half my book is raw cheesecakes... There's been so much cheesecake in this space lately that I seriously started considering renaming the blog "Unconventional Caker" :) The bottom line is, raw cheesecakes are MY WORLD right now.
But then I got a request from someone for a baked one. Then another. Then another... Then people who have been enjoying the raw cheesecakes were requesting a baked one for variety as well, or for family functions or there was someone transitioning into a dairy-free lifestyle who still had a soft spot for classic baked cheesecake. Anyways after about the tenth request I snapped out of my raw cheesecake stupor and realized it was time to get baking...
**As a side note, one of these lovely people actually tried to bake one of my raw cheesecakes -- and it did NOT come out as expected... So now we all know to give that option a PASS :)**
So what would you put in a cheesecake with no gluten, dairy, eggs or refined sugar? The only other "no" you guys requested was no pumpkin, because not everyone can find it in certain places in the world. (Pumpkin was my first thought actually; check out my friend Natalie's super quick recipe for instance).
Some initial ideas were pumpkin, silken tofu, cashews. I also considered whipping out my old baked cheesecake recipe. I used to make a killer one, but sadly it was full of tofutti and buckets of sugar.
Mainly, I really wanted to keep things simple and as "normal" as possible. One of the snags I ran into was that I live remotely, which means shopping happens very rarely, especially middle of winter, which translates into making things only out of what I have on hand in my pantry until the next shopping trip. It took many tries to perfect this recipe. I feel most of those attempts were super close and just required a tweak or two each, but nearly each time I didn't have more of the ingredients needed to retry with the tweaks, so I had to start over with a brand new idea for the next attempt each time... until suddenly it happened!!!
Turns out cashews + yogurt = cheesecakey tanginess! I have a super oldie recipe on here for a no-bake cheesecake using cashews and plant-based yogurt and it's always been a massive hit, so this combo is making a reappearance in baked form.
On that note, I'm positive any plant yogurt should work. I used one that I quite like -- non-gmo, agave sweetened, no carageenen, and so on. As clean as the commercial ones come around here. Use whatever yogurt you like most though -- the flavor might differ a touch, but it'll get you there nonetheless I am sure.
There was one more little trick to get this cheesecake filling to set. Agar is the typical go-to for something like this. I do love agar, but somehow the thought of the extra step of first cooking and dissolving the agar prior to adding it in just didn't seem appealing (especially facing so many attempts at this baked cheesecake thing -- agar is expensive!). Plus I know that every time I share things with agar a bunch of you run away because it's intimidating to work with it if you're unfamiliar... So instead I used some psyllium husk and that was perfect. Super pleased with the results and I love that it's such an easy workaround for the agar... Just add it in with the rest of the ingredients and blend. Bake. Cool. Done.
The end result is the most delicious MELT IN YOUR MOUTH baked cheesecake. So delicate, almost brie-like when you bite in (though I must admit it's been a loooong time since I had brie; hope my memory isn't deceiving me ;) ). If you want it a little firmer you can change the ratio slightly -- a bit more cashews in exchange for a bit less yogurt (just don't go crazy there or you'll lose that cheesecakey flavor). I love this on the delicate side myself. Make sure you let it cool completely before slicing in, and you'll be all set with simple baked cheesecake deliciousness.
P.S. You can find a nut-free recipe version of this cheesecake here.
PrintEasy Baked Cheesecake
A quick and simple baked vegan cheesecake recipe with melt-in-your mouth texture and tangy, creamy flavor.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6" cake
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Crust:
- 1½ cups cashews
- 8 soft medjool dates, pitted
- 2 tbsp cashew butter
Filling:
- 1 cup raw cashews, presoaked and strained
- 1 cup vanilla coconut yogurt (or another plant-based yogurt. I used an agave-sweetened one for this)
- 6 tbsp agave
- juice of 1 lemon (I used a meyer lemon for a more delicate flavor)
- 1 tbsp psyllium husk
- 1 tsp pure vanilla extract
- 1 tsp salt
- ½ tsp raw ground vanilla bean (highly recommended, but if you can't find, use fresh vanilla bean or a bit more extract)
Instructions
- Preheat oven to 350F. Lightly oil a 6" springform pan (base and sides) and set aside.
- Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into the oiled pan press down to shape into a crust with your hands along the base and sides of the pan (I made the sides thin, but the base thicker -- just a preference)(Tip: make sure you "seal" the gap in the base when shaping the crust -- i.e. don't leave cracks in the crust, so that the filling doesn't leak out anywhere while baking). Set aside.
- Blend all filling ingredients into a smooth mixture in a power blender (a Vitamix works best, otherwise be patient and blend into as smooth a consistency as you can manage).
- Bake in a preheated oven for 40-45 mins until the top is nice and golden. Remove and cool on a wire rack completely (a few hours or overnight is best)(note the top will sink as it cools, which is normal). Remove from pan, slice and enjoy. Store leftovers in the fridge. Enjoy!
Janine says
Absolutely delicious! Perfect texture! The best vegan cheesecake I made so far! I used milled flax seeds instead of the psyllium husk and it worked perfectly!
The Real Person!
Thanks so much for the wonderful feedback, Janine. Glad to hear this recipe works well with ground flax - thanks for sharing.
Antonia Sattler says
How can I make this vanilla and or chocolate flavoured?
The Real Person!
Hi Antonia. This cake is already actually vanilla flavored (the extract + ground vanilla), but if you wanted it to taste even stronger then just add a bit more to taste.
Tracy says
How do you know if the filling is cooked all the way through?
My crust went black before the filling looked cooked.
The Real Person!
Hi Tracy. Hmmm... was the top nice and golden? Maybe it was already ready to come out in that case. Otherwise if the crust is baking too fast compared to the filling it might have to do with the oven being a little too hot (many ovens aren't accurate temp-wise and can bake a little hotter or cooler, or even have uneven spots inside) -- in this case I'd suggest baking it at a slightly lower temperature as it sounds like it might be a little too hot in there for the cake.
Danielle Dean says
Hello Audrey!
You have the same name as my mothers name! Can I use monk sugar instead of agave? I try to keep my food low carb. Can I also substitute the dates for monk sugar? Thank you!
Danielle
The Real Person!
Hi Danielle. I haven't tried baking this cake with "dry" sugar, but I suspect there's a way to make it work. My main concerns would be flavor and texture: is the monk fruit going to be as sweet as the agave (depends on your taste)? And is the mixture going to be too dry to blend through (since agave is liquid while monk sugar is powder) -- this can be mitigated by adding a touch more yogurt to the blender. Now the crust is more trixy: the dates add some sweetness but more importantly stickiness to the crust. If you cut them out, definitely add a bit of a sweetener to your liking, and also perhaps expect a crust that's more crumbly. If you give a modified version a go here, would love to hear what you did and how it ended up working out for you.
Munira says
Understanding that there can never truly be a replacement for cheese, I think this recipe comes quite close! I actually modified the recipe crust for an almond based one as I enjoy the mix in nuts and used 3/4 tbsp of psyllium husk and 1/4 tbsp agar agar powder to ensure the firmness of the "cheese" portion and i think it worked out great!
The filling portion has that slight tanginess yet sweetness that you get from real cheesecake. Although I feel the tanginess may have been better if it were stronger. Although, I want to mention that I replaced 6 tbsp of agave for 3 maple syrup and 3 honey so that may have been a contributing factor
Overall I think this recipe was a great for satisfying that cheesecake craving without having the real thing! And it's not too complex so defn worth it
The Real Person!
Hi Munira. Thanks so much for the feedback and for sharing the substitutions you made and what worked / not quite for you. Always helpful to hear, especially for other readers contemplating the same things! I'm glad you enjoyed this recipe.
Georgie says
Hi super excited to try it’s currently cooling! I followed the recipe exactly but the crust has gone completely black! It was only on for 40 but I checked regularly and couldn’t take it out earlier as the centre wasn’t cooked. How can I make sure the crust doesn’t burnt because I broke a piece and tried it and it just tastes like charcoal! Please help what can I do different next time?
The Real Person!
Hi Georgie. Uh-oh... charcoal crust is definitely no good! It sounds somehow like your oven might be getting too hot. Was it set to 350F? And if so, do you happen to know if your oven temperature is accurate? Sometimes oven temperatures can vary quite a bit, regardless of the setting. You can check the accuracy by getting a very inexpensive oven thermometer and see how accurate your oven is, and then lower (or up) your temperature settings accordingly.
Destiny says
Hi Audrey,
I was wondering if macadamia or any other nuts could be used in place of the cashews in this recipe?
Thanks for sharing great recipes btw. I look forward to baking many of them!
The Real Person!
Hi Destiny, other nuts could work, but the flavor will be quite different in taste and sometimes in texture or color too. But I think it's doable, you might need to adjust the sweetness levels or flavoring a little to taste. I do have cashew-free recipes on the blog you might like better instead: https://www.unconventionalbaker.com/all-recipes/ -- just select the tabs "cashew free" + "cake" up at the top to find alternative recipes.
Lorraine says
Thank you for your awesome recipes. I am going to try this baked version next. Just finished making your freezer cheesecake. Still got to eat it.
Question, why the psyllium husk in the baked version ????
Thank you
Lorraine
The Real Person!
Hi Lorraine, the psyllium acts as a binder and thickener here.
By the way, if you give a recipe 1 star it means it's a bad recipe (5 stars means good). Just though to mention, since I gather from your comment you're positive about it so I'm guessing it was a mistake...
Elsie says
This is soooo good! Cheesecake was one of my favorite desserts before I went vegan, but now I can make a healthy, easy version that tastes just as good. The only change I made was substituted milled flax for psyllium husk, and used a different crust recipe.
The Real Person!
That's wonderful -- thanks so much for sharing. I'm glad the cake worked out well for you :)
Elsie says
For the crust, do you think I could substitute almonds for the cashews?
The Real Person!
Hi Elsie, I find the almonds have a different flavor and texture in the filling compared to cashews, so it can be made to work but would need some modifications. If you're interested I do have a cashew-free version of this recipe on the blog as well that's quite lovely, so can give that a try.
Alandria says
Is there a replacement I could use for the psyllium husk?
The Real Person!
Hi Alandria. Some of my readers shared that they substituted with an equal amount of ground chia seeds and that worked for them, so can give that a try if you prefer.
Carol Ann says
Delicious! Worked beautifully with macadamia nuts!
The Real Person!
What?! Worked well with macadamia -- that's awesome. Thanks for sharing!
Telma says
Hi Audrey, I'm really excited to try this recipe! Just two questions:
I usually buy dairy-free unsweetened yogurts, so how much more agave should I had to the recipe, as the yogurt isn't sweetened?
And if I want to do this as individual cheesecakes, in a muffin tin, how long do you think they should stay in the oven?
Thank you so much! x
The Real Person!
Hi Telma, I think 1-2 tbsp extra sweetener should do the trick. I've had many readers successfully make this into little cupcakes successfully, but I never tried it myself -- my best guess would be to keep an eye on them around the 30-35 min mark. If the tops look like they're getting too dark, take them out. Let me know how long it took yours if you give it a try.
Trang LE says
what does the psyliium husk actually do in this recipe. Can it be omitted or substituted?
thank you,
Trang
The Real Person!
It acts as a binder and a thickener. You can substitute it with ground chia seeds -- apparently that worked for some of my readers.
Kev says
What do you think about substituting something like acacia fiber or some sort of starch instead of the psyllium husk?
The Real Person!
Hi Kev. I don't have any experience working with acacia fiber, so can't comment on that option specifically. I think the starch wouldn't be as good a thickener in this case. Many of my readers have replaced the psyllium in this recipe with some milled chia seeds or flax seeds and reported that worked well, so that's an option. If that doesn't work for you, and you give the acacia fiber a try, I'd love to hear how it goes.
Emily says
Hi Audrey,
this is amazing! been looking for a baked vegan cheesecake that doesnt require to be constantly in fridge. It was a huge hit! However i have a question, do you have any experience with freezing this cheesecake? Any trial and error youve done would be much appreciated! Thanks
The Real Person!
Hi Emily. I'm so sorry for the delayed reply. I just wanted to say thank you so much for your kind comment. I'm so happy the cake was a hit!
I actually haven't tried freezing this cake (it always goes pretty fast, and keeps well in the fridge, so haven't had a chance to test it out). I imagine it should freeze and thaw out without a problem though -- cheesecakes generally freeze well. If you give it a try, let me know. I'd love to hear how it goes.
Valérie says
Dear Audrey
I suppose using psyllium powder instead of psyllium husk is fine too? Do you think I should adjust the amount used?
The Real Person!
Hi Valérie, sorry for the delayed reply. You can definitely use the powder, but you'll need to reduce the amount. 1 tbsp psyllium husk = 1 tsp powder.
Alba says
Hi! I've tried a recipe os a vegan baked cheesecake also made with cashews, but I wonder if it could be possible to substitute the cashews for raw peanuts, for example. Do you know if is it possible? Thank you!!!
The Real Person!
Hi Alba, there is a cashew-free version of this cake here: https://www.unconventionalbaker.com/nut-free-dairy-free-baked-cheesecake-recipe/
Enjoy! :)
Amanda says
This looks delicious! Do you think it would work to substitute cream cheese for the cashews? I have all the other ingredients but am trying to use up some cream cheese. Thanks!
The Real Person!
Hi Amanda,
I think the cashews give it a bit of "body" so I wouldn't skip them in this particular recipe. But you could replace some (or all) of the yogurt with the cream cheese if you prefer.
Aimee says
Hi Audrey and thanks:
Bizarrely, I'm very intolerant of the psyllium husks. Actually, we eat and love eggs, it's only the dairy and soy (and many other things) we are intolerant of. So, I am thinking of just mixing an egg or two into the batter? Might you give me your opinion about that? Thank you!
The Real Person!
Hi Aimee,
I haven't tried this with eggs, though I imagine it should work fine. Some of my other readers who couldn't use psyllium husk used ground chia seeds and said that worked well (see previous comments), so if you're ok with those then that's a tried and tested option.
Cherrii says
I'm interested in making this cheesecake for my mother, who has problems with both dairy/lactose and gluten, but she also has an allergy to Agave. If I wanted to use a more traditional sugar, what would you suggest, and how much?
The Real Person!
Hi Cherrii,
You can use maple syrup or brown rice syrup, etc. for a straight substitution.
If you wanted to go with regular sugar, you'll need something like 9 tbsp sugar -- but this is my best hypothetical guess. If you give it a try, would love to hear how it worked out.
Alison says
Thank you! I just made the filling the black-bottom cupcakes, and it's delicious!
The Real Person!
So glad you like them, Alison! Thank you for sharing :)
Jane Edenfield says
What brand of yogurt did you use?
The Real Person!
Hi Jane, I'm so sorry to be getting back to you with such a mega delay! ?
I used Yoso vanilla creamy coconut yogurt, which is agave-sweetened (here's their website if you're curious. It's a common brand here in Ontario at grocery stores). They also have a nice cashew-coconut version, and a bunch of unsweetened options.
Jude says
Pretty sure yoghurt is dairy.
The Real Person!
Yogurt is dairy if it's made of dairy. For this recipe I used coconut yogurt (which is dairy-free). There are many non-dairy yogurt versions made from plant sources (soy, almonds, coconut, etc.), so look for ones specifically labeled dairy-free / vegan.
Dianshan Ee says
Hi, not sure if you mentioned the size of the pan you used (couldn't find it anywhere). I have an 8 inch springform pan - would this recipe be enough for that size? Also, if I were to make them into muffin sized cheesecakes, how many would you reckon it'll make? And the baking time I suppose will be shorter?
Was thinking of making a berry flavoured baked cheesecake - do you think it'll work if I blend in some berries and bake it as per instructions?
BTW, I tried another recipe that calls for silken tofu and less cashew - the texture was great though the taste is less cheesy.
The Real Person!
Hello. Sorry about that -- it does say the recipe makes a 6" cake at the top of the recipe, but I should have been clearer, so just added the 6" springform specification to the directions as well. Thanks for pointing it out.
If you make this in an 8" it'll be a fairly flat version of this dessert. I'd recommend multiplying the recipe by 1.5 for best results.
I've had readers make this in muffin tins and it worked great. I'm not entirely sure how many it would make as I haven't tried it myself, but my guess would be about 8, possibly more.
I have made this with berry jam swirled in in the past and it worked great. I'm not sure about blending full berries in though as the added moisture might affect the texture & baking time. Jam is a bit better since it's already concentrated. When I made mine I just alternated adding some of the filling, then a bit of raspberry jam swirled in, then more filling, and so on. It turned out delicious.
I have tried silken tofu when I was developing this recipe and have since tried some silken tofu baked cheesecakes in general. I agree -- the texture is great, but the flavor is a bit different to cheesecake.
Dianshan Ee says
Thanks! I'll give it a try in muffin pans with shorter baking time. And will give the berry jam a try. Another question, I read that some readers used ground chia seeds instead - can I use whole chia seeds in same portion (1 tbsp. of whole chia seeds)? Also, don't they need to be soaked in water to make chia seed eggs as a binding agent? At least that's how I always use it and how it's been in many recipes.
The Real Person!
I think it's best to use ground chia seeds so that they distribute better throughout the cake and help with texture and binding. You can mill whole seeds in a coffee grinder or something like a magic bullet to get ground chia. No need to soak the milled seeds ahead of time.
Amy says
This looks amazing. I am new to eating this way, so I have a couple of questions before I venture to bake this.
My first is, do I need to have a water bath for this cheesecake the way you do with a traditional cheese cake?
And my second is, why do you add the psyllium husk? Does not adding this ingredient ruin it in some way or can this be omitted? I have IBS, and this product causes me discomfort and pain right now. I am changing my eating habits so that I can heal my gut. In time I know that I can add the psyllium husk, but for now I would like to leave it out if it does not have a greater purpose than the health value.
Thank you. Your site us amazing. I talk about it all the time at work.
The Real Person!
Hi Amy,
I didn't use a water bath and my cake turned out just fine, so I'd say no need.
The psyllium husk is the binder and thickener in this recipe. Some of my readers shared that they used a tbsp of ground chia seeds instead and that worked fine for them as a substitute -- would that work for you? Ground flax seeds would work well too.
P.S. I'm glad you're enjoying the recipes and blog! :) Thank you for sharing it with others.
Cindy says
Help! There is no explanation of soaking the nuts. How do I do this and for how low?
The Real Person!
Hi Cindy,
You can do a quick soak by placing them whole (peeled) in a glass dish, covering with boiled water and letting them soak for like 15-20 mins. Or you can do a raw nut soaking technique by covering them in room temp water and letting them soak for 4 hours or even overnight.
You strain the water they were soaking in and discard it. The idea is to soften and re-hydrate the nuts, so that they then plump up and blend into a smooth, velvety, cheesecake-like consistency and texture.
Karishma says
Can i use dairy yogurt? Will the texture hold?
The Real Person!
Hi Karishma, I haven't tried but I'm pretty positive it should work so long as you pick a thicker yogurt (like Greek).
Nikki Luman says
Hi Audrey! I'm not sure how old this post is so I hope you see this comment...I have a bag of Bob's Red Mill Gluten Free Pie Crust Mix that I'm dying to use. Also, I do not have a spring form pan. My kitchen is very small and I really don't want to buy ONE MORE THING to store in there lol. I also have IBS and am sensitive to a heavy load of nuts at one sitting. All of that said to ask if you think I can use the gluten free pie crust as the crust for this baked cheesecake? I'm not a baker, but I really want to try my hand at something for Thanksgiving...problem is that I don't know if doing it this way would be ok. If it is, I would bake the pie crust, let it cool, then pour in the cheesecake filling of your recipe, then put it back in the oven again right? Thank you so much!
Nikki Luman says
Audrey, sorry to comment again, but I just saw the crust for the candied pecan cheesecake and that sounds so appetizing to me! How would I go about using that crust if I chose to use that instead of the bob's red mill crust? bake the crust first, then add the cheesecake filling, then bake again?
The Real Person!
Hi Nikki. You can definitely use the candied pecan crust for this. You'll need to triple the recipe and otherwise follow the directions just the same as this recipe (bake crust + filling all together as per original directions).
As far as a pan goes, you don't have to have a springform, though it is much simpler to work with. You can use a similar-sized pan with some alterations. Just beware that if you go to say an 8x8 square pan, you'll need to probably double this whole recipe as otherwise you'll end up with a very flat cheesecake. If you have any smaller baking containers (I sometimes improvise with oven safe tupperware), then you can just use this recipe quantity as is. For a non-springform, you'll need to line the pan along the base and sides with parchment paper so that the cake comes out.
I've seen one of my readers made this recipe in a muffin pan to end up with mini-cheesecakes. Here's a pic of what they shared, if you're curious :) https://www.instagram.com/p/BGBhskiMOHC/
The Real Person!
P.S. Since you mentioned you're not a baker, I recommend giving this recipe an initial try first just so you get to know it and there are no surprises for when you go make it for thanksgiving -- especially if you're serving it to others ?
Nikki Luman says
Thank you so much for getting back to me so quickly! Ok, so I think I've decided to buy the springform pan because I'm getting so inspired just reading your blog lol. But the only ones I saw at the store today came in a pack of 8in, 9in, and 10in sizes. If I use the 8in one then how should I increase the recipe for both the oatmeal based crust as well as the baked cheesecake? And again, thank you so much for your help!
The Real Person!
For an 8" I would do x 1.5 for the filling, and x 4 for the candied pecan crust. For the 9" I'd double the filling and x5 for the crust. I'd go with the 8" pan personally -- most of these recipes are quite filling and work well in the smaller sizes.
I usually buy tiny pans online (like on Amazon) so I can make more cakes, different flavors, etc. and not worry about having a massive amount of cakes to finish off. The smaller sizes I use are linked to here, if you're curious: https://www.unconventionalbaker.com/baking-resources/
All that said, nothing wrong with a more traditional size (8" or 9"). If you wanted to know how to convert more easily, there's a cake pan conversion chart at the bottom of the post that you can download for reference.
Happy baking :)
Anna says
Hi Audrey,
thanks for that receipe, it looks delicious an is exactly what I was looking for. I'll use a 10" pan (or to be precise 26cm) and would prefer a little flatter cake, so I double up ingredients, right? What baking time would you suggest?
The Real Person!
Hi Anna, yes, if you want it a bit flatter, doubling should be fine, although I'd probably do x 2.5 as a preference (good balance -- not too flat, not too tall).
In terms of baking time, it should be pretty close still to the original, but I'd start keeping an eye out on it at the 30 min mark. Main thing is that you don't want the crust to burn, so just keep an eye out on the edges. Let me know how you go :)
Pupey says
Hi ! I'm going to make this cake next week in my cooking class at school but i'm wondering that the psyllium husk has to be soaked in the water or do anything with it before ?
The Real Person!
Hi Pupey. No, no need to soak the psyllium or anything. Just add it in with the rest of the ingredients as per directions and you're good to go. Good luck with the class :) Enjoy the cake!
Lanette says
Hi What can you substitute for cashews. Can i use sunflower seeds instead and sunflower butter or coconut oil?
The Real Person!
Hi Lanette, I actually made a nut-free version of this cake -- you can find the recipe here: https://www.unconventionalbaker.com/nut-free-dairy-free-baked-cheesecake-recipe/
Enjoy! :)
Meye says
Hi is there something I could substitute for the yogurt, not using tofu?
The Real Person!
Hi Meye,
I think the yogurt in combination with cashews is what gives it that "cheesecakey" flavor. Other substitutes I tried worked ok in terms of texture, but just didn't have the cheesecake taste... So I don't know. I know you said no to tofu, but just to give you an example, I tried it with tofu and that was the result -- good texture, but the taste not so great.
You can give all cashew butter + some lemon juice a try instead of the yogurt, but I don't really know how that would turn out as I haven't tried that myself. Also, one of my readers made it with coconut cream. The inside was a bit runny, so not as firm, but they said the flavor was great. Other than that I can't think of any other ideas... If I think or hear of something else I'll let you know.
Edward says
Hi, I am new to baking and came across this recipe and would love to try making this little beauty. I was just wondering... as I only have a 7 3/4" pan how much will this effect the cooking time?
Also I would rather have the cheesecake deeper like shown within the images so using a wider pan surely is not ideal. Should I use 20% or so more of each ingredient to compensate and how would that effect the outcome and cooking time?
I have no idea how long ago this recipe was posted but if possible I would really appreciate your input and help.
Kind regards
The Real Person!
Hi Edward,
Sorry for the delayed reply. For a taller 7 3/4" cake, I would increase by 50%. A 30% or 40% increase would probably be fine too though, just won't be as tall. I know it sounds like a lot, but the volume difference is big when you go up the pan sizes.
You probably won't need to bake it too much longer. My best guess would be about 55 mins. Just keep an eye on it and if it looks like it's starting to brown too much, take it out.
Enjoy it! :)
Kirsten says
Wow! This cake looks SO mouthwatering! Can't wait to try it out as traditional cheesecake is my all time favourite and so far, the frozen 'cheesecakes' just haven't done the trick for me (although super tasty on their own) :-). After reading all the amazing comments about how creamy and delicious it is, I'll have to try and make it! Probably gonna make a different crust though and top it with berry chia jam, but I'm super excited to try out the filling!
The Real Person!
I've made this with jam before and absolutely loved it. Enjoy it & happy baking!
jan ellis says
Will the filing mixture set up on its own w/o baking? I hate the thought of killing all of the beneficial bacteria in my lovely homemade coconut yogurt!
The Real Person!
Hi Jan, I'm afraid not in this cake. Funnily enough this is one of only two baked "cheesecakes" on my blog -- the remaining 150 thousand are all no-bake ? Here's a reader favorite that that uses a non-dairy yogurt without baking you might like:
https://www.unconventionalbaker.com/gluten-free-vegan-blueberry-cheesecake-tart/
Worakarn says
Is it ok to use ground chia or flax seeds instead of psyllium husk.
The Real Person!
I haven't tried it personally, but one of my readers made it with ground chia seeds and said it worked perfectly.
Sarah says
Dear Audrey,
What an amazing cake, thank you SO much for this recipe! Last week I made it for my sister's birthday and everybody loved it (she said she liked it even better than 'normal' cheesecake!). I have one question though (I feel a bit 'lazy' asking you this as I know I could go and experiment but cashews and coconut yoghurt are costly and as I don't want to waste any ingredients I thought I'd ask you first ;-)): I want to make this cake again this week but this time I am only serving it to 4 people so I'd rather make a 5inch cake (if I make the bigger version I will eat all the leftovers and hate myself afterwards ;-)). Do you think I should cut all the ingredients in half? Or perhaps go with 3/4 of everything? Thank you so much for all you do! xxx Sarah
The Real Person!
Hey Sarah -- so, so happy to hear you all liked it! :)
For a 5" version of this I used only 1/3 of the recipe. Also bake it a few minutes less, since it will bake a little faster.
Alessandra says
Hey! Ciao! I have a question: may i use line seeds? I don't have psylium.... Other? Thanks a lot <3
The Real Person!
Hi Alessandra, I haven't tried it with flax yet, but I had a reader remake it with ground chia and said it worked wonderful, so I imagine ground flax seed (linseed) would work just fine. Let me know how it goes if you try :)
Hanna says
Hello Audrey
I would like to try this cake is what you think it is possible to do so in advance and freeze it?
thank you for all these recipes
I love open your blog every day and discover new recipes!
Hanna
The Real Person!
Hi Hanna,
Thank you so much :) Glad you're enjoying the blog. About the cake, I haven't tried freezing this one, but going on past experience with similar recipes I think it will do great frozen.
hanna says
Audrey thank you
I made the cake yesterday
How to say? he is incredible
I had not time to freeze it , it was almost all eat
I put vanilla soy yogurt
thank you again audrey
Hanna
The Real Person!
Aw, that's great to hear -- so happy you liked it, Hanna :)
Phoebe says
Does it matter how long I soak the cashews for and in how much water?
The Real Person!
Hey Phoebe. It depends on your reasons for soaking. For the purpose of the cake only, you basically just want to re-hydrate and plump them back up so that they blend smoothly. You could achieve that by covering them with boiled water and soaking for 15 minutes -- that's a quick soak. This would technically make the cake not "raw" though. If you want it to remain strictly raw or if you're soaking to make them more digestible, you could soak for 4 hours or overnight in room temp water.
Lenka says
Hi, it´s look awesome! I wanna totally bake this in this week! But can i replace cashew butter with peanut butter, or something else?
The Real Person!
Hi Lenka. Someone just made it with peanut butter and said it was great. Another person made it with almond butter and loved it too. I think cashews + yogurt give you the most cheesecake-like flavor. The other nut-butters will add a taste of their own, but it will still be great. I have a similar recipe on the blog for a nut-free version made with sunflower seed butter and I love it most next.
Kathy says
What kind of yogurt do you use?
The Real Person!
Hi Kathy,
I've used coconut yogurt and soy yogurt. The brand I use is a local one called YOSO, and they have agave sweetened yogurts (my favorite one from them is the cashew almond yogurt, but I didn't have any around when I was making this recipe).
Karen says
Looks awesome! Do you know if another nut would work in place of cashews?
The Real Person!
Hi Karen, there's a similar baked nut-free version on the blog. For this one, I think the pairing of cashews with the yogurt specifically is what gives it that cheesecakey taste. I think other nut butters will work in terms of consistency, but will affect the flavor.
pepe says
would you say it is possible to replace the yogurt with coconut whiped cream or coconut cream? do you maybe have some suggestions for a cream cake filling with these inngredients?
The Real Person!
I think coconut cream might possibly work, though I haven't tried. I tried it with extra firm silken tofu and the texture was great, but it lacked the "cheesecakey" taste & tang, so if it's mostly the texture you're after then that would work.
Abby says
Can't wait to try this Audrey. So simple too. Thanks again for sharing! <3
The Real Person!
You're welcome -- enjoy it, Abby! :)
rosie says
Hi Audrey
I made the cheesecake today. The centre turned out beautifully but the crust was burnt. I baked it for 40 mins. At 30mins the centre was not cooked enough. Any tips?
The Real Person!
Hey Rosie,
2 questions: what size pan did you use? ...did you change anything in the recipe? ... and 3. Ok 3 questions :) ... have you measured your oven's temperature accuracy any time recently?
Assuming you used the 6" pan and didn't change anything in the recipe, it sounds like your oven may be a bit too hot, so the outer parts bake quickly but the inside doesn't get a chance to catch up. In that case, I'd try lowering the temperature and baking longer instead.
Oven temperatures can fluctuate wildly depending on your oven. I know from experience of baking in a great many of them over time :) I have an inexpensive oven thermometer (cost about $5 at Bed Bath & Beyond) and I check up on the oven temp accuracy every so often to make sure it's ok. I'm currently baking in one that's fully accurate and in another that's at least 25F off... If you want more info on this, you can read this very oldie article on the subject.
Vita says
How much is one cup of yogurt in ml. or gr?
Thanks
The Real Person!
Hi Vita,
It's about 240 ml for the cup size I use (250 ml is fine though too. Both sizes will work).
Kittee Bee says
making this asap!!! it looks uhmeeeeeeeezing.
xo
kittee
The Real Person!
Oh yay, Kitee! Enjoy it :)
Natalie | Feasting on Fruit says
I'm shocked. Amazed. It really is pretty darn conventional. :o Although psyllium in a cheesecake is still pretty unconventional, I wouldn't be too worried ;) And I'm very excited about that little addition, you are giving me a new ingredient idea to play around with (plus I just bought a big bottle of it so I need ideas ha). The texture looks so dreamy, and I know I already said it on IG but that golden top <3 The ingredient confines you manage to work in and still pull out amazing cakes is just unbelievable!
The Real Person!
Thanks Natalie! :) Yes, I know -- these ingredients are surprisingly versatile. And psyllium is an interesting one! Have fun :) I'm having more fun with it too over here ;)
Natalia says
I am aways use cashews in raw desserts that I would never thought of using it in baked ones! But this sounds interesting, and creamy and delicious!
I adore cheesecakes! The only problem with them is that you become addictive ;)
The Real Person!
Yes, absolutely :)
An I know -- I was just trying to think of things I had on hand that help with that cheesecakey flavor, and cashews are definitely right up there. Delicious, neutral, good texture, a little cheesecakey. Perfect -- baked or raw.
Rebecca @ Strength and Sunshine says
Really, when I saw this in my feed yesterday....I thought it was one of those hard cheese (smelly!) round you see in the grocery by the deli counter...hahaha! I'm so glad it's not....and I'm glad it's just plain voodoo magic instead!
The Real Person!
Lol. I know exactly what you mean :D I haven't made it to cheeses on the blog yet -- just sticking to cakes for now. But it does look like a real cheese round.
Sarah | Well and Full says
Ahh Audrey this looks fantastic! The texture is absolutely perfect! :D
The Real Person!
Thanks so much, Sarah! It was a workout to get it there, but I'm really happy with how it turned out in the end :)
Nadia says
Wow looks so good! You wouldn't believe that it's sugar, dairy and gluten-free by looking at it! Looks silky and luxurious :D
The Real Person!
Thanks Nadia! I loved how it turned out too. Surprising how far simple ingredients can get you :)
chloe says
Hi, you mention agave in the recipe, is this agave nectar? also, what is a sub for ground psyllium husk? i cant get this in the UK!
thanks
The Real Person!
Hi Chloe,
Agave nectar or syrup will work. About the psyllium -- I haven't tried this recipe without it yet. It acts as a thickener and binder, and helps the mixture set. You can try to replace it with a few tbsp of a starch (tapioca, etc.) -- I can see that working, though the flavor might change a little. If you try that I'd love to hear how it goes. I might give it a try next time too just to see what happens. The psyllium husk powder is really easy to work with though (plus it's good fiber ;) ), so if you can order some I'd say give it a go.
Dani says
You can get psyllium at any health food store (holland and barratt or on amazon.co.uk
The Real Person!
Thanks Dani! This reminds me -- someone just shared that they made this with ground chia instead of psyllium husk and that it worked great. I haven't tried it, but seems a good alternative. Their cheesecake looked fantastic.
Joanna says
Sorry if this is a stupid question but I'm just looking psyllium husk up on Amazon and found it described as a laxative ...
Am I looking at the right thing?!
The Real Person!
Hi Joanna. Some people use it as an extra source of fiber in the form of a supplement in a concentrated form. It is used regularly in baking though and doesn't have a laxative effect in that setting (especially given how little of it there is spread through the cake). In baking it acts as a minimally processed natural binder and thickener. If you're not feeling it though, a few of my readers made this cake successfully with milled chia / flax instead. The cake does not have any laxative effects ;) -- tried, proven, and tested on many.
Joanna says
Thanks! I wasn't implying that the cake will have a laxative effect ?
I was just worried I've been looking up a wrong product ...
The Real Person!
Hehe. Yes, I hear ya. I just had to clarify in case someone else reads down the road and gets worried ;)
Annelina says
Wow this recipe sounds absolutely delicious . Now I know why it looks so creamy . Wonderful . Lots of love, Annelina
The Real Person!
Aw, thank you Annelina :) And yes, gosh, so creamy. I love how it turned out, especially with those ingredients -- amazing how much diverse stuff you can create with them.