The Simplest Vegan Baked Cheesecake

This post is also available in: עברית (Hebrew)

This recipe was born because of lovely Dana’s question, on the Syrniki Latkes post, she was wondering whether she can make the Latkes with almond flour instead of whole almonds. I wasn’t quite sure that the texture will turn out right with the flour instead of grounding the almonds on the go, so I had to check, and after I did, I ended up with a nice batch of almond cheese I needed to use somehow (and since I already made so many Latkes that day, I wanted something new).

So that’s how I found out that if you bake the almond cheese, it comes out of the oven suspiciously similar to “regular” cheese cake. It took several versions where I played with different ingredients and baking time adjustments, and I ended up with a cheesecake I’m really proud of. When we have family or friends gatherings and I bring some food, everyone knows already, that the only question I care about is whether what they were served is “blog worthy” or not. And anything less that a unanimous “blog worthy” from all taste testers won’t show up here. These cakes were a hit!

So a big thank you to the taste testers team (and this time there were so many as we had a bunch of dinner parties lately..), and a big thank you to Dana from the Syrniki post question, which brings me to ask: if you have a question, ask it, got a comment? write it, look what good comes out of it 🙂 And also, you tried a recipe and you liked it? share!! I just love reading your comments when you liked something (and I can of course also learn from constructive criticism), and more than that, if you leave a comment it helps people seeing this recipe for the first time understand it is worth while to try it out.

So now, to these wonderfully tasty min cakes, that are so easy to make, the hardest part is actually waiting for the next day to eat them (it is not a must however they do taste better the next day..).

The Dishometer Rating:

5 from 1 reviews

The Simplest Vegan Baked Cheesecake

 

הדפסה

זמן הכנה

5 דקות

זמן בישול

30 דקות

זמן כולל

35 דקות

 

Amazingly easy to make mini baked cheesecakes, that are vegan and gluten free

מאת: Moran Raskin

סוג מתכון: Dessert

מנות: 8

מרכיבים

• For the cheese:
• 100 grams blanched almonds (about a cup)
• Half a cup water from which 2-3 table spoons are fresh lemon juice
• Other ingredients:
• 3 table spoons apple sauce
• 4 table spoons pure maple syrup

הוראות הכנה

1. Prepare the cheese: Blend all the cheese ingredients in a blender until the mixture reaches a very smooth texture (see picture above). Add the cheese with the other ingredients to a bowl and whisk thoroughly.
2. Lightly grease mini muffin molds (or regular muffin molds but do not completely fill them) and fill each mold with 2 table spoons (and no more!) of the batter. Place in an oven at 180 C for 30 minutes. Let chill completely then move to the fridge to stabilize the texture.
3. A few notes to make sure you'll get an awesome result: Thoroughly whisk the batter, grease the molds to avoid the cakes sticking in, don't put more than 2 table spoons of batter in each mold, chill completely before removing. It tastes best a day after you make it. I highly recommend to make these in silicon muffin molds if you own such for easy extraction, but if you don't have such it is best to put paper molds inside your muffin molds.
4. Optional toppings: this is really open to your interpretation, how healthy (or not) you wish it to be, and what you currently have at home. In the pictures I put one: Biscoff spread I warmed a bit to help it be more runny then poured about one table spoon on each mini cake, two: dark chocolate that I melted with some almond milk until it was runny then poured about one table spoon on each mini cake, and three: berries "jam" I made from a handful of berries that I cooked with a few tea spoons of water and 2 table spoons of sugar, then blended with a hand blender until it was runny and added some chia seeds to help thicken it a bit.

3.5.3208