This deliciously, creamy baked cheesecake tastes like something out of the dessert case at a New York diner — but it's at the next level. Completely free from refined sugar, it's decadently creamy with a fruity touch on top. The crust is made from oat and almonds while the filling is made from cashews, dairy-free yogurt, and chia seeds to give it that light and fluffy texture. It's the perfect dessert for any occasion.

Baked Cheesecake With Jam Topping [Vegan, Gluten-Free]



For the Crust:

  • 1 cup gluten-free oats
  • 1/4 cup almonds
  • 1 cup Medjool dates, pitted
  • A dash of water
  • A pinch of Himalayan salt
  • 1 teaspoon vanilla bean powder

For the Filling:

  • 1 cup cashews, soaked overnight
  • 2 cups coconut yogurt or any vegan yogurt
  • 1/4 cup maple syrup (use slightly less if your yogurt is sweetened)
  • 1 1/2 tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla bean powder
  • A pinch of Himalayan salt

For the Topping:

  • Strawberry chia jam or any fruit jam


  1. Place all the ingredients for the crust in a blender/ food processor and pulse until you get a fine, crumbly dough.
  2. Grease a 7-inch springform pan with coconut oil and evenly spread the crust dough with your fingers, pressing it down and up the sides.
  3. Preheat oven to 350°F.
  4. For the filling, combine all the ingredients in a high-speed blender and blend until you get a smooth consistency (for about 2 minutes). Make sure that the cashew nuts are completely blended up, to avoid small crumbly pieces inside the cake.
  5. Pour the filling over the crust and bake for 40-45 minutes at 350°F until the top is golden.
  6. Once the cheesecake is baked, let it cool down and, lastly, add fruit jam on top.
  7. Store in the refrigerator for up to three days.

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