Baked vegan cheesecake with poppy seeds
Light, airy, creamy and soooo delicious! This describes my baked vegan cheesecake the best. And btw. this isn’t a regular baked cheesecake since it also has a yummy poppy seed layer which makes it even more special. I tell you, this is a killer combo and if you haven’t tried it yet, you are missing out big time! Are you ready for this gluten-free, vegan, oil-free dessert?
Baked vegan cheesecake which is super creamy
What makes this baked vegan cheesecake so creamy? Well, I didn’t add any animal products like cream cheese, sour cream, and eggs but I used silken tofu, coconut cream, and cashews instead. You can use vegan cream cheese if you can buy it in the store. I prefer to use as few processed ingredients as possible and this combo turned out pretty amazing. It’s creamy, light, airy and super delicious.
A nut-free alternative of my baked vegan cheesecake
As mentioned before this baked vegan cheesecake is plant-based, gluten-free, refined sugar-free, oil-free and contains mainly unprocessed ingredients. If you are allergic to nuts, and therefore can’t use cashews, I would recommend increasing the amount of coconut cream by half a cup. Or, you could add 1/4 cup coconut yogurt plus 1/4 cup of melted margarine (or vegan butter).
My baked vegan cheesecake is:
- Refined sugar-free
- Easy to make
Poppy seed cheesecake
The poppy seed layer is optional, you can also leave it out. However, if you love poppy seeds as much as I do, then definitely add this yummy layer! Cakes with poppy seeds (and I mean lots of poppy seeds) are probably not very common in the US and many other countries. Poppy seed cakes are very popular in the Czech Republic and in Poland though.
My parents are from the Czech Republic and I grew up in Germany where poppy seed cakes are also very popular, which means I ate lots and lots of poppy seed desserts, haha. Let me know in the comments if you are a fan of poppy seed cakes/pastry and I would love to know where you are from.
If you try out this baked vegan cheesecake and maybe even make a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post and leave a comment. For a raw vegan cheesecake, I would recommend the following recipes: Raw vegan blueberry cheesecake & Fruity cheesecake recipe
Baked cheesecake with poppy seeds
Poppy seed layer (optional)
- Soak cashews in hot water for at least 1 hour (if you are in a hurry, you could also boil them for 15 minutes).
- To make the crust, put the shredded unsweetened coconut into an electric spice/coffee grinder (or food processor) and blend. Repeat this step with the oats. Transfer all crust ingredients into a food processor and mix until the dough is crumbly and sticks together. It should have the texture of shortcut pastry. Press the crust evenly into the bottom of a lined 8-inch (20 cm) springform and about 2 1/2 in (6 1/2 cm) up the sides and put the springform in your freezer.
- To make the poppy seed layer, put the poppy seeds into an electric spice/coffee grinder and mix. Now add all ingredients to a saucepan and bring the mixture to a boil. Once it thickened up, you can turn off the heat and set the saucepan aside. Let cool for a few minutes and then pour the mixture into the springform onto the crust. Put it back into the freezer.
- For the cheesecake layer: Blend all cream ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cheesecake cream onto the poppy seed layer.
- Bake in the oven for about 60-70 minutes at 350 degrees F (175 degrees C).
- Turn off the oven and let the cake cool at room temperature until it isn't hot anymore. Don't touch it, the middle of the cake will still appear wobbly, but that's normal. Once the cake has cooled slightly, put it in the freezer for about one hour (or in the fridge for a couple of hours) to set. It will firm up and can be sliced. Store leftovers in the fridge. Enjoy!
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