If you know me, or you’ve been following my recipes for a while, you’ll probably have guessed by now that I am a big fan of dessert! When eating out, I always check the dessert menu before the mains, just to see what’s on offer and how much space I need to save. 
More often than not there’s a moment of disappointment these days as there’s either no plant-based option, or if it there is, it’s full of saturated fats and refined oils that I need to avoid.
This is why I am often found in the kitchen at home baking or rustling up a tasty dessert that I can eat. Because there are so many options and alternatives available. It just takes a little imagination and practice. Or a good recipe.
Which is what I hope you will find here – a gorgeously creamy and tasty baked ‘cheesecake’ that contains no dairy or refined oils and minimal added sugar. What is does contain are wholegrain and minimally refined ingredients packed with gut loving fibre, healthy fats and proteins and a whole selection of micro-nutrients that your body loves. I love it when dessert is ‘medicine’ 🙂
Cheesecake has been a favourite dessert of mine since childhood. The lovely combination of crunchy digestive biscuits mixed with butter, creamy cheese filling and a flavoursome sweet fruity topping hit all the pleasure spots! When I left home to start my nursing career, I would buy an individual pot of mini blackcurrent cheesecake as a decadent treat for my sweet tooth. Unaware of my dairy intolerance/allergy, I never connected the subsequent migraines with the plentiful amount of dairy in the cheesecake.
Once I finally made the connection, I was relieved to discover it was possible to make raw cheesecakes using coconut milk or cream as the dairy substitute, like this awesome salted caramel cheesecake I first created for a supper club. I also became aware of recipes that used vegan cream cheese, although I avoided those as I was already on my whole-food plant-based journey and the ones available at the time were full of highly refined coconut oil.
My cheesecake odyssey continued however when I was diagnosed with multiple sclerosis and started the Overcoming MS program. Research found that saturated fat was detrimental to people with MS. So whilst I was already avoiding meat, dairy and eggs, my beloved coconut had to go too as it has a super high level of saturated fat. I created an acceptable alternative version with this recipe however the filling is more mousse-like than cheesecake. It was watching The Great British Bake Off one day that inspired me to work out how to make a baked cheesecake instead.
This baked cheesecake may well taste different to a ‘normal’ one but from what I can remember, I think it’s pretty close. I love it because:
- it’s delightfully creamy but not heavy to digest
- it has a subtle lemon hit similar to a New York cheesecake
- it can be made gluten free if needed, and even nut free if sunflower seeds are used instead of cashew nuts (although it’s not as white)
- different fruits can but used according to season. It works just as well with frozen fruit as fresh
- it can be enjoyed by everyone without anyone feeling they’re missing out
A big downside of this recipe is the time it takes to create. Most of that is actually cooling and setting time rather than cooking. This means you can make it in advance and then add the topping when you’re ready to serve. Another potential issue is the base is very different to ‘normal’ cheesecake using digestive biscuits and butter. It doesn’t have the same crunchy sweet/savoury hit. And it needs to be made with as light a touch as possible which is why I recommend using a food processor to reduce overworking the pastry. You can add more coconut sugar if you want the base sweeter, or use demerara or golden caster sugar instead (although this will change the ‘health’ profile of the recipe).
Frozen mixed fruit is great for the topping as it means you can enjoy this gorgeous dessert throughout the year. In the summer months I prefer to use fresh fruit. That’s now easy for me as fortunately I live near a great farm shop with pick your own raspberries.They’re so much tastier and cheaper than buying them in the supermarket. And it reduces plastic waste too as I take my own pot!
Don’t feel too overwhelmed by the recipe; it’s not that complicated. I’ve taught it at one of my on-line cooking classes and everyone came out with a gorgeous baked cheesecake to enjoy. So I do hope you will give this recipe a go – don’t forget to let me know how you get on.
Baked vegan cheesecake
Ingredients
Equipment
Method
- Line the base and sides of the cake tin with non-stick baking paper. ***
- Place the flour, coconut sugar and salt into the bowl of a food processor. Add the tahini or nut butter and maple syrup. Pulse the mix until it is combined into a fine crumb.
- Add 2 tablespoons of water and blend to bring the mix together. Carefully add more water until the mix sticks together when pressed between two fingers. It doesn't want to be soft and sticky.
- Place a sheet of non-stick baking paper on the kitchen worktop. Tip the mix out of the processor bowl onto the paper and bring together into a ball using your fingertips. Roll out into a circle big enough to the line the base of the cake tin.
- Lift up the baking paper and pastry together with one hand underneath the paper and carefully flip the pastry into the cake tin. Don't worry if it breaks a little. Press into the bottom of the tin and press up the sides slightly.
- Pre-heat the oven to 180ºC/350ºF/Gas4
- Rinse out the food processor bowl. Add all the 'cheesecake' ingredients and blend together until smooth.
- Pour into the pastry lined tin. Tap on the worktop to expel any bubbles then transfer to the oven.
- Bake for 35 minutes in the middle of the oven or until the mix has set. It shouldn't wobble in the middle when moved and be lightly browned on top. If it needs a little longer, cover with some foil to prevent over-browning.
- Remove from the oven. Leave to cool in the tin then chill for 4 hours or overnight.
- Place the fruit in a small pan over a low heat. Cook gently until the fruit is soft and juices leak into the pan.
- In a small bowl, mix the cornflour together with the water. Pour into the pan and stir continuously until the fruit mix thickens.
- Turn off the heat and leave to cool.
- Spoon the mix over the top of the set cheesecake. You can serve immediately but if you have time, chills for 30 minutes to help the fruit 'gel' a bit more.
- Keeps in the fridge for up to 4 days
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