VEGAN CHEESECAKE BAKED

INGREDIENTS

Oat Crust:

• ½ cup oat flour
• 1.5 tbsp almond flour
• scant ¼ tsp salt
• ¼ tsp cinnamon
• 2 tsp oil
• 1.5 Tbsp or more maple syrup

Filling:

• ½ cup non dairy yogurt (I use kite hill almond plain yogurt)
• ⅓ cup soaked cashews (soaked for atleast 15 mins in hot water)
• ½ tsp vanilla extract
• 2 to 3 tsp lime juice or lemon juice
• 2.5 tsp cornstarch
• ⅛ tsp salt
• 1 Tbsp maple syrup
• 1 to 2 tbsp sugar or sweetener

INSTRUCTIONS

Make the crust:

1. Add oat flour, almond flour, salt, cinnamon and oil to a bowl and mix well.
2. Add 1 tbsp maple syrup and mix in. Add more maple syrup about a ½ tsp at a time and mix to make a soft dough.
3. Press the dough into 2 tart pans or other 4.5 inch pans. (or 4 greased and bottom lined muffin pans)

Make the cheesecake filling:

1. Blend all the ingredients until well blended. Taste and adjust sweet and tang and blend again.
2. Pour the mixture into the prepared crust.
3. Bake a 350 degrees F for 40 to 45 minutes. Let it sit in the oven for another 10 minutes. Then cool on the counter for a few minutes. Refrigerate for atleast an hour before serving. Serve with whipped coconut cream or vegan vanilla ice cream

NOTES

To double: Double the crust ingredients. Add maple syrup a 1 tbsp at a time to make a dough and use. 
For the filling, use ¾ cup non dairy yogurt and ¾ cup soaked cashews.

For easy blending, soak the cashews for atleast 4 hours.