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

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Baked Cheesecake With Strawberry Chia Jam

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Yogurt

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

Dairy Free

Vegan

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... Read More

Ingredients You Need for 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

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

Place all the ingredients for the crust in a blender/ food processor and pulse until you get a fine, crumbly dough.
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.
Preheat oven to 350°F.
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.
Pour the filling over the crust and bake for 40-45 minutes at 350°F until the top is golden.
Once the cheesecake is baked, let it cool down and, lastly, add fruit jam on top.
Store in the refrigerator for up to three days.

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