This baked vegan cheesecake with a delicious poppy seed layer is a wonderful light/airy cake and perfect for warm summer days. Also great for a birthday party. The cake is vegan, gluten-free, oil-free, refined sugar-free and easy to make.
Vegan Baked Cheesecake With Poppy Seeds
Light, airy, creamy and soooo delicious! This describes this baked vegan cheesecake the best. And btw. this isn’t a regular baked cheesecake as it also has a yummy poppy seed layer which makes it even more special.
I tell you, this is an awesome 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?
Creamy Baked Cheesecake
What makes this 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.
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 (or any other plant-based yogurt) plus 1/4 cup of melted margarine (or vegan butter or coconut oil).
You Might Love This Baked Vegan Cheesecake Because It 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.
Baked Vegan Cheesecake
Poppy seed layer (optional)
- Soak cashews in hot water for at least 30-60 minutes (if you are in a hurry, you could also boil them for 15 minutes).
- Transfer all crust ingredients to a food processor and blend 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 into your fridge.
- To make the poppy seed layer, process the poppy seeds in an electric spice/coffee grinder or blender. 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 onto the crust. Put it back into the fridge.
- 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 minutes at 350 degrees F (175 degrees C).
- Turn off the oven and keep the cake inside for a further 5-10 minutes with the door slightly open. After that you can 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 it isn't hot anymore you can put it in the freezer for about one hour (or in the fridge for a couple of hours or overnight) to set. It will firm up and can be sliced. Store leftovers in the fridge. Enjoy!
Video Of The Recipe:
- Shredded unsweetened coconut: You could use ground almonds or other ground nuts instead.
- Banana: Use banana or applesauce for an oil-free version. If you prefer a flaky/buttery soft crust, I would recommend using 60 grams banana (or applesauce) and 60 grams vegan butter (margarine).
- Coconut milk: I use canned coconut milk. Instead, you could use a mixture of any plant-based milk and oat cream or soy cream.
- Silken tofu: Instead of silken tofu, you might also use vegan cream cheese.
- Coconut cream: You could use oat cream, soy cream, cashew cream, or vegan yogurt instead.
- Recipe serves 12. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
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