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–+ servings
baked cheesecake with decorative plate. blackberries and blue berries on top

Vanilla Baked Cheesecake

Chocolate glaze layered right below juicy blackberries and blueberries make for a delicious bite into this Vanilla Baked Cheesecake.
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Servings: 6 slices
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Freeze Time: 4 hours
Total Time: 5 hours 25 minutes

Equipment

  • 7 or 8 inch springform pan
  • oven
  • freezer
  • blender or food processor

Ingredients

CRUST INGREDIENTS

  • 1½ cups graham wafer crumbs
  • 2 tbsp desiccated coconut
  • 2 tbsp coconut sugar
  • 5 tbsp vegan butter melted
  • pinch of salt

FILLING INGREDIENTS

  • 1½ cups cashews soaked overnight
  • 1 carton firm silken tofu let water drain out
  • ½ cup coconut kefir or coconut cream
  • ½ cup maple syrup
  • ¼ cup lemon juice fresh is best
  • 2 tbsp arrowroot starch
  • 2 tsp vanilla
  • ½ tsp salt

OPTIONAL GLAZE INGREDIENTS

  • ¾ cup apple sauce
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • ¼ cup raw cacao powder
  • 1 tsp vanilla
  • ½ tsp sea salt

Instructions

  • Preheat the oven to 350d. Line the bottom of a 7 or 8'“ springform pan with parchment and grease with coconut non-stick spray or oil.
  • Add crust ingredients to a bowl and stir to combine. Press firmly into the prepared pan. I like to use the flat bottom of a ramekin. Bake for 15 minutes. Set aside to cool.
  • Drain and rinse cashews. Add filling ingredients to a food processor and blend for 2 full minutes. Scraping down sides as needed. Once the filling is smooth and creamy pour onto the prepared crust and bake for 50-55 minutes. The centre will look a little jiggly, allow it to cool on the counter and then place it into the fridge for a minimum of 4 hours.
  • Once the cake has cooled completely, remove the springform and decorate as you wish.

Notes

If you're making the glaze, add the ingredients to a food processor and blend until smooth and creamy.
I placed the glaze in the fridge to firm up but you can pour the glaze right over the cake for a runner consistency.
I love this glaze as it is as healthy as it gets for icing. It stores very well for up to a week. Leftovers store well in the fridge for up to 3 days.

Nutrition

Serving: 1sliceCalories: 599kcalCarbohydrates: 68gProtein: 9gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.05gSodium: 1010mgPotassium: 444mgFiber: 4gSugar: 38gVitamin A: 455IUVitamin C: 7mgCalcium: 106mgIron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.