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Victorious Vegan Cheesecake

No bake. No shit. Yes yummy.

GF. V. SF.

Crust Ingredients:

1 cup GF oats, blended to a coarse flour

1 tsp cinnamon

2 tbsp sugar

1/4 cup vegan butter, melted (I use soy free Earth Balance)

Filling Ingredients:

3 cups cashews, soaked if you don't have a Vitamix or a high speed blender

1 cup sugar

1/2 cup (or more) non dairy milk (I use unsweetened almond milk)

1 tbsp lemon juice

1 fresh vanilla bean, split and scraped, or 2 tsp vanilla extract

1/4 cup jam (I used black raspberry)



Mix together the oat flour, cinnamon, sugar, and melted butter and press into your pan, going up the sides a little bit. A lightly oiled springform pan works best for cheesecake, but you can use a parchment lined cake pan too. Throw it in the freezer while you make the filling.

Blend the cashews, sugar, milk, lemon juice, and vanilla until super smooth. If the mixture is too thick to blend, add milk by the tablespoon until the blades move the mixture around. You want the mixture thick - like softened cream cheese. Pour 2/3 of the mixture into the prepared crust and throw back in the freezer while you make your jam layer.

Pour the remaining 1/3 of the filling in a bowl and mix with jam until swirly or fully combined, however you like it. Pour that layer on top of the vanilla layer and put back in the freezer for a minimum of 4 hours, or overnight. Let it sit at room temp for 10-15 minutes before serving. Store for a week in the freezer (if it lasts that long).


Vicious Variations:

Swap the black raspberry for any other jam, peanut butter, melted chocolate, or skip it all together for a classic cheesecake

Try a shake of cinnamon in the crust with cocoa powder for an awesome chocolate crust


Sound Mate:

Judas Priest - Screaming for Vengeance

This poster hangs in my office with the "S" cut off by the frame... haha!

You've got another thing comin'.

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